Whether you’re a red drinker or white drinker, Tuesday night is a great time slot to incorporate a little something delicious to break out of the weekly routine. We’ve got two sublime pairings that will turn this ordinary Tuesday into an extraordinary evening.
If you’re a fan of big, fruit-forward Cabs, go for the Beacon Ridge Cabernet Sauvignon. With its jammy palate and blackberry flavor, the smooth, lingering finish is one that’ll sooth a hectic Tuesday in a matter of seconds.
If you’re a lover of citrusy, palate-coating whites, we recommend the Beacon Ridge Chardonnay. It boasts light tropical and citrus notes with a complex, balanced and buttery finish.
For the Beacon Ridge Cabernet Sauvignon
1 pound Spaghetti, cooked until al dente
1 pound BBQ Pulled Pork
⅔ cup BBQ Sauce, plus extra for serving
1 (8-ounce) can Tomato Sauce
1 tablespoon Tomato Paste
¼ cup Sour Cream
3 Scallions, chopped
1½ cups Shredded Cheddar
Cilantro for garnish
Lightly grease a 9X13-inch baking dish. Heat the oven to 350 degrees. In a large bowl combine bbq sauce, tomato sauce, tomato paste and sour cream. Stir well. Add pasta, bbq pork, and green onions to bowl and toss to combine well. Pour mixture into prepared casserole dish. Top with cheese, cover with aluminum foil (spray foil with nonstick cooking spray). Bake for 20-30 minutes or until hot all the way through. Top with cilantro and drizzle a little additional bbq sauce on top. Courtesy of spicysouthernkitchen.com
For the Beacon Ridge Chardonnay
1 (13.5 ounce) can Unsweetened Coconut Milk
1 tablespoon Lime Juice, fresh
1 tablespoon Thai Red Curry Paste
1 teaspoon Sugar
4 teaspoons Minced peeled fresh ginger
2 Garlic Cloves, minced
1 teaspoon Fish Sauce
2 tablespoons Cilantro, fresh and chopped plus more for serving
2 tablespoons Scallions, minced plus more for serving
4 6-ounce Mahi-Mahi fillets (or other firm white fish)
Steamed Jasmine rice for serving
Combine first coconut milk through fish sauce in a medium saucepan. Bring mixture to a boil and simmer until sauce thickens slightly, 8 to 9 minutes. Remove from heat; stir in cilantro and green onions. Set aside to cool slightly. Season sauce with salt and pepper. Scoop out ¼ cup of the sauce for marinating the fish. Save the remainder to serve later.
Preheat oven to 400 degrees. Line a rimmed baking sheet with parchment paper and place fish fillets on top. Season fish with salt and pepper then brush fish with the ¼ cup of reserved sauce. Cook fish in oven until opaque in center, 10-20 minutes, depending on thickness of fish. Serve fish with hot rice and remaining sauce. Sprinkle with additional cilantro and scallions, if desired. Courtesy of tamingofthespoon.com