WINE & DINE : PEARL

Butternut Squash Soup-

Ingredients- 6 tablespoons chopped Onions, 4 tablespoons butter, 1 butternut squash, 3 cups water and a spoon full of better than bouillon (my choice)/or 3 cups of chickon broth, 1/2 teaspoon dried marjoram, 1/4 teaspoon ground black pepper, 1/8 teaspoon ground cayenne pepper, and 1 package of cream cheese, olive oil.

Directions- Cut the squash in half, scoop the seeds out, salt and pepper and drizzle with olive oil. Place in oven at 350 degrees cut side down on a cookie sheet for 1 hour. In a large pot melt the butter and saute onions untill tender. Add water, bouillon, and seasonings. Spoon out the squash meat and discard the skins, bring to a simmer, then reduce heat and add the package of cream cheese. I have a hand blender that purees the soup in 1 minute, it is a kitchen essential and you can get it a Bed Bath and Beyond for $30, no more batch processing. I like to serve with a chilled glass of the Pearl! Enjoy. 

 

Pearl - Shrimp in a Garlic-Red Chile-Thyme Marinade
Ingredients

1.) 3 oz bag Ancho Pasilla chiles
2.) 5 or 6 New Mexican Red Chile
3.) 1 Head of Garlic, separated, peeled and chopped
4.) 3 Tablespoons fresh Thyme, chopped
5.) ½ cup olive oil
6.) Salt & Pepper to taste
7.) 5 pounds Shrimp; shrimp may be peeled, deveined and tail off. Marinade will do about 5-6 (26-30) pounds.

Directions
1.) Place chiles in a large bowl, cover with boiling water and let stand for 1 hour to soften. Remove chiles from the water, coarsely chop and place in a blender. Add the garlic, thyme and oil, blend until smooth. Season the shrimp with salt and pepper. Place the shrimp in a Ziploc bag with the marinade and let sit at room temperature for 20 minutes.
2.) Preheat a grill to high. Oil the grates.
3.) Remove the shrimp from the marinade and grill for 1 ½ to 2 minutes per side with the cover closed.
4.) Serve hot with pineapple slices!
A special thank you to Robert & Yvonne Quintana with Ta-Dahh Specialty Foods for sharing their recipe!