We share a love for cooking almost as big as our love for SYLTBAR — and that love grows even stronger when we find amazing recipes that taste delicious when enjoyed with a glass of Mr Premium Prosecco, Mrs Sparkling Rosé, or any of our fine wines. Here are some of our favorites!
Recipes for Tuna Tartar
Tuna Tartar is probably one of the most popular and recognizable dishes. It’s found on so many different menus, and not just Asian-style restaurants! But do you know the history behind this incredibly tasty dish? It was invented in 1984 at a Japanese-American restaurant in Los Angeles, Chaya Brasserie.
The restaurant closed in 2014 after being in business for 30 years, but its name still lives on as the home of the first ever tuna tartar dish as we know it today. Chef Shigefumi Tachibe created the dish when customers asked for a lighter version of steak tartare. The Atlantic published Chef Tachibe’s original recipe in 2010, which you can find here. It features all of the essential ingredients used to make steak tartare, such as dijon mustard, sweet pickles and capes, but with tuna instead.
Over the years, many different versions of tuna tartar have been created. You are probably most familiar with recipes that put more of an Asian spin on it, like this tuna tartar recipe from William Sonoma. A lot of tuna tartar recipes also include some kind of an avocado mash that the tuna sits on top, like this recipe from Saveur.
No matter what ingredients you use, the most important thing is the quality of the sushi-grade tuna. Don’t cheap out; find a local seafood store or fisherman and purchase your fresh sushi-grade Ahi tuna before making tuna tartar at home. Since the tuna is served raw, proper preparation is a must to preserve its freshness and flavor, and of course to consume safely.
Recipes for Lobster Bisque
This thick and creamy seafood soup originated in France. One of the most common varieties is made with lobster, but bisque in general can be made with any crustacean, i.e., crab, shrimp, crawfish or langoustine. It’s one of those soups that will warm your soul the moment the spoonful hits your tastebuds. We love it, especially during colder weather.
The main feature of a bisque is that it is silky smooth due to the fact that the recipe requires pureeing or straining. The shellfish used are blended into the mix, rather than left whole like in a stew or chowder. Other typical main ingredients include heavy cream, sherry, fresh tarragon and thyme, much like in this New York Times lobster bisque recipe. Lobster bisque requires quite a few steps, especially if you are cooking the live lobsters on your own. That’s the best way to do it for the most fresh, flavorful broth. If you’re pressed for time, or looking for something a little easier, here is a quick lobster bisque recipe that uses pre-cooked lobster meat.
More Favorite Recipes to Pair with SYLTBAR
There are so many recipes we love to cook in the comfort of our own home. It’s just so easy and natural to pop open a bottle of SYLTBAR while we are cooking, and then pour another glass or two when we sit down to eat.
If you join us in our home for dinner, it’s likely you may find one of these dishes on the menu:
Steak au Poivre: The main ingredient in an au Poivre sauce is black peppercorn, which adds a spicy flavor to the tender New York strip steak, and forms a beautiful crust on the steak when cooked on the cast iron. This Bon Appetit recipe for Steak au Poivre is perfect, and would be so good with our Cashmere Cabernet Franc.
Pan-Seared Sea Bass: If there is one fish that is both delicate and rich in flavor at the same time, it’s sea bass. Pro-tip: keep the skin on when cooking your sea bass in order to keep the fish juicy. We prefer searing the fish in a cast iron or large frying pan. Here’s a great recipe for pan-roasted sea bass from Lodge Cast Iron that we’d pair with our Silk Friulano.
Mashed Potatoes with Porcini Mushrooms: Added mushrooms to your mashed potatoes can really take the dish to the next level. Sometimes we like to include Brussels sprouts as well for even more added flavor and texture. The best kind of potatoes to use when making mashed potatoes are Yukon gold or russet, like in this porcini mashed potato recipe from Epicurious.
Roasted Asparagus: Roasted asparagus is a quick and easy recipe that goes with just about anything you serve as a main course. It’s simple; all you need to do is drizzle with olive oil, sprinkle with salt and pepper and pop into the oven at 425 degrees for about 15 minutes. For thicker stalks, you may need to roast for a little longer. If you want to get fancy, try this recipe for roasted asparagus with crunchy parmesan topping from the New York Times, or add your own spin on this easy, classic side dish.
Roasted Pears with Gorgonzola: This dish encompasses everything that the fall season has to offer, so we typically make it during that time of year. It is definitely more of a party appetizer than a side dish — but can certainly be made for both! It would be great to serve during the holidays. You can even add rosemary and walnuts to further enhance those fall flavors, like this recipe for roasted rosemary-gorgonzola pears from Betty Crocker.
Cheesecake: There are two schools of thought when it comes to making cheesecake at home: some people prefer the no-bake route, which usually uses cream cheese and/or sweetened condensed milk and does not need any eggs. You can also make it even easier using a store-bought crust, but baking the crust from scratch always tastes better. Try this classic cheesecake recipe from Martha Stewart, and don’t forget to pour a glass of Mr or Mrs!
Shop for SYLTBAR and Make These Recipes
We hope that we have inspired you to start making a shopping list and get in the kitchen to make an amazing meal paired with your favorite bottles of SYLTBAR. Stock up on bottles of Mr, Mrs, Cashmere, Silk, White Linen and Junior so you never run out of the best wine pairings. Shop our online store, or look for a local retailer in your area that has our wine.