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Complement Wine with #MooreFlavor

Complement Wine with #MooreFlavor
Calling all wine connoisseurs! Tomorrow is National Wine Day! To honor this fine holiday, why not do some wining and dining? 
Since we’ve already paired Moore’s recipes with beer, we decided to pair a few Moore’s recipes with your favorite wines. Wine has a long history as a staple at the dinner table. Pairings we consider "classics" today actually emerged years ago from the relationship between a region's cuisine and its wines. 
Fundamentally, when choosing a bottle of wine to sip on with your meal, aim to bring out the best characteristics of the wine. The finest food and wine pairings feature complementary components, richness and textures. 

Here are a few of our favorite food and wine pairings: 

As a light-bodied, silky and sensual red wine, Pinot Noir pairs well with hearty fish, such as this Asian Style Grilled Salmon. 
½ cup Moore's Original Marinade
½ cup dry white wine
3 cloves crushed garlic
2 tbsp. sesame oil
1 tbsp. grated ginger root
2 6oz. salmon fillets
1. Mix Moore's Original Marinade, white wine, garlic, sesame oil, and ginger
2. Pour marinade mixture over seafood and marinate for 1-2 hours
3. Grill or broil as desired
Cabernet Sauvignon, also known as the king of red wines, is a full-bodied wine with dark fruit flavors and savory tastes. Cabernet Sauvignon pairs wonderfully with our Moore’s Filet Mignon
Ingredients: filet-with-mushrooms.jpg
2 cups + 1 tsp. Moore’s Original Marinade
2 tbsp. butter
1 tsp. garlic, minced
1 white onion, sliced
½ lb. mushrooms, sliced
6 – 8oz. Filet Mignon
3 tbsp. olive oil
Salt and pepper to taste
1. Marinate filets in two cups of Moore’s Original Marinade for 30 minutes or more.
2. Preheat oven to 425 degrees.
3. While steaks are marinating, in sauté pan over medium heat, add butter and let melt.
4. Add onion, mushrooms, garlic and one teaspoon of Moore’s Original Marinade and cook for about 10 minutes or until soft and starting to brown. Put in bowl and set aside.
5. Season the filets with salt and pepper on both sides.
6. In large oven-proof sauté pan, not a non-stick, add one tablespoon of olive oil over medium-high heat. When the pan is hot, add 2 of the filets and sear for two minutes on each side.
7. Once seared, immediately place sauté pan with filets in preheated oven. Cook for 5-7 minutes depending on desired doneness.
8. Transfer filets to a clean plate and set aside.
9. Repeat steps 6 -8 with remaining filets.
10. Serve filets topped with mushroom and onion mixture. 
Pinot Grigio typically features a crisp, light and steely taste with great acidity. Enjoy a glass of this white wine with our Shrimp and Scallops Skewers
10 large scallops
10 large shrimp peeled and deveined
½ cup Moore's Original Marinade
½ cup Moore's Buffalo Wing Sauce
2 Tbsp extra virgin olive oil
1 bunch asparagus
1 eggplant
2 tbsp Greek mix spice includes a mixture of: oregano, salt, pepper and thyme
Angel Hair Pasta, cooked
1. Marinade shrimp in Moore's Buffalo wing sauce for 30 minutes.
2. Marinade scallops in Moore's Original Marinade for 30 minutes.
3. Place shrimp and scallops on skewers and grill until done.
4. Pour 2 tbsp of extra virgin olive oil into skillet.
5. Clean and cut asparagus and eggplant into cubed and sliced pieces.
6. Sauté asparagus and eggplant with Greek spice in hot oil.  When done, toss with cooked pasta.  
7. Place asparagus, eggplant and pasta on plate and top with cooked shrimp and scallop skewers.