Level up your Holiday Feast with Casillero del Diablo Wines


I absolutely love wine-infused recipes! 👌 Filipinos love to add a dose of fun and festivity during the holidays, so what better way to please our family and friends than dishes that will lift all our spirits up, right? :) With Casillero del Diablo wines’ choicest array that goes perfectly with a number of Filipino recipes, going for a thematic holiday feast is not a daunting task at all. And even I, who absolutely have zero skills in cooking, can prepare these dishes! 😋 
Known for being one of the most versatile wines, Casillero del Diablo has an amazing capacity to spice up a recipe, which culinary rock star, Curiosity Got the Chef host, and sought-after pop-up dinner Chef Sharwin Tee swears by.  From Merlot, Chardonnay, Chile’s famous Carmenere and Cabernet Sauvignon, each variety is supremely adaptable to different flavors and profiles. 💖

So drink, eat, and be merry. Take your cue from these easy-to-follow, wine-infused recipes of Casillero del Diablo brand ambassador Chef Sharwin Tee, which are all guaranteed to bring comfort and joy to everyone! :)


Spicy Mussel and Clam Binakol


                                                                                      serves: 4-6                
Cold and dreary months call for an à la minute soup for slurping. So try this light recipe that’s packed with spice and fresh flavors that’s perfect for a crisp, chilly day.


INGREDIENTS:  

-500 g fresh mussels
-500 g fresh manila clams
-1 thumb-sized piece of ginger, sliced thinly
-2 stalks of lemongrass
-2 cloves garlic, minced
-2 tbsps Korean chili paste like Gochujang or Chinese chili garlic sauce
-2 young coconut (buko)
-1 cup Casillero del Diablo Chardonnay
-8 leaves fresh basil
-2 tbsps cooking oil

DIRECTIONS:

1.              In a wok or deep pot, sauté the ginger and garlic in the oil until fragrant. Add in the chili paste and cook 1 minute more.
2.              Add the lemongrass, clams, and mussels. Pour in the Casillero del Diablo Chardonnay. Cover and simmer for 2 minutes.
3.  Add coconut water and the meat. Cook until the clams and mussels open.  Discard the unopened ones.
4.  Serve with torn basil leaves as garnish.

  Pulled Pork Adobo Nachos


serves: 6-8
East meets West with this surprisingly substantial appetizer! Philippines’ national dish adobo that’s simmered in Casillero del Diablo Merlot gives the shredded pork unparalleled fork-tender texture and a delightful contrast of sweet and spicy.

INGREDIENTS:

-250 g pork shoulder or kasim, cut into big pieces
-1 cup Casillero del Diablo Merlot
-1 cup coconut vinegar
-1/2 cup soy sauce
-1 large red onion sliced thinly
-2 bay leaves
-1 tbsp. whole peppercorns
-2 whole bulbs of garlic
-3 ripe tomatoes, chopped
-1 large green mango, cut into small cubes
-2 calamansi
-2 tbsps. olive oil
-4 tbsps. cooking oil
-1 cup sour cream
-1/8 cup cilantro leaves
-200 g tortilla chips
-salt and pepper to taste


DIRECTIONS:

1. In a pot, brown all sides of the pork seasoned with salt.  Add the onions and sauté until fragrant.
2. Pour in the Casillero del Diablo Merlot and vinegar and simmer for 1 minute.
3. Add the soy sauce, peppercorns, and bay leaves.  Simmer until pork is fork tender, about 1 hour.  Water may be added if it dries too quickly. 
4. Slice the tops of the garlic to expose the meat.  Season with salt and pepper and one tbsp. of olive oil. Wrap them in aluminum foil and roast in a 375-degree F oven for 45 minutes.
5. Combine the green mango, tomato, calamansi juice, and remaining olive oil.  Season with salt, pepper. Set aside.
6.   Remove the skin from the garlic and combine with sour cream.  Set aside.
7.   Using two forks, flake the adobo meat until they become thin strips.
8.   Assemble the nachos by placing the chips on a serving platter, topping them with the mango and tomato mixture, the sour cream and the adobo flakes.
9.   Garnish with cilantro leaves.

Whether you’re a budding sommelier or simply someone who loves to wine and dine, Casillero del Diablo is an exquisite delight in every bottle. Once all the cooking is over and done, be sure to take time to sip in indulgence your Casillero del Diablo left over wine just because nothing beats enjoying it after a hard day of work in the kitchen.  

Whether you’re a budding sommelier or simply someone who loves to wine and dine just like me, Casillero del Diablo is an exquisite delight in every bottle. Once all the cooking is over and done, be sure to take time to sip in indulgence your Casillero del Diablo left over wine just because nothing beats enjoying it after a hard day of work in the kitchen.  We all deserve a glass of wine for 2018!

1 comment