You Will Love This Pairing! Yakima Valley Dry Hopped Tieton Cider & Charcoal-Roasted Shellfish with Cilantro Lime Vinaigrette

Hand-crafted Dry Hopped Cider from the Yakima Valley makes great pairings with your favorite recipes!

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Pairing Tieton Dry Hopped Apple Cider with roasted shellfish over coals and Cilantro Lime Vinaigrette with earthy cumin is an epicurean delight!

For the past several years, I have developed a passion for hoppy beer (IPA’s). The refreshingly pleasant bitterness and citrusy flavors from the hops are balanced with the natural sweetness from the brew and pair particularly well with food.

Tieton Ciderworks Cider ABV 6.9%

The fresh pressed juice comes from apples grown in the Pacific Northwest. They knew that not one single apple carried the necessary properties to make a truly complex and well-balanced cider so they blend American, English and French cider varieties with our organically grown dessert apples to capture the best of what each variety brings to the bottle: sweetness, acidity, tannin and aroma. The results are ciders with body and a depth of finish.

Sometimes a girl’s gotta have a cool glass of cider!

And, this is exactly why I am totally enjoying Tieton’s Dry Hopped Cider. Tieton Ciderworks added local Yakima Valley hops and created this balanced Apple Cider with the flavors of crisp, citrusy and tart green apples and floral notes from the hops.The dry and lemony (citrusy) flavor was a perfect choice to add hops to create the complex flavors of this cider. It’s refreshing on its own or paired with a variety of foods; especially spicy foods with the complex Southwest flavors of fresh lime, earthy cumin and cilantro.

 

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Charcoal-grilling summertime evening meals keeps the heat out of the kitchen and we have enjoyed cooking just about everything outdoors this summer. Vegetables grill well and go perfectly with this throw-together meal.

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Roasting potatoes over charcoals makes them crispy on the outside and creamy and slightly caramelized on the inside. Tossing them in olive oil and sea salt before roasting gives a potato chip-like flavor! YUM!
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Once the seafood was roasted over the coals and placed on to the serving platter, I drizzled it with the vinaigrette and topped it with cilantro.
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Charcoal-Roasted Shellfish & Cilantro Lime Vinaigrette
Author: 
Recipe type: Entree
Cuisine: Southwest style
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
There are no exact measurements to this recipe. I had a excess of FRESH,UNCOOKED mussels, clams and shrimp left over from a paella party the night before and wanted to cook something a little different. The delicious vinaigrette that I whipped up gives the roasted shellfish a Southwest twist.
Ingredients
  • A combination of fresh mussels,shrimp and clams-as many as will fit on your grill
  • Green Onions-marinated with olive oil, salt,pepper
  • Red Bell Pepper Sliced and rubbed with olive oil,salt,pepper
  • A bag of small potatoes of different varieties, boiled and cooled,tossed with olive oil
  • salt and pepper
  • Salt
  • Pepper
  • Olive Oil
  • Limes and lime juice
  • Dash of sugar
  • Cilantro,chopped
  • Garlic,chopped
  • Cumin
  • Garlic Pepper Seasoning-I used Crazy Mixed Up Garlic and Pepper
  • Lemon Pepper Seasoning-I used Lowry's Lemon Pepper
  • Red Pepper Flakes
  • Aluminum foil-I used the extra large sized
  • Charcoal Grill or Gas Grill-I used Charcoal
  • For more flavor, I used Mesquite wood chips soaked in water placed on the coals
Instructions
  1. Double or triple the aluminum foil and use enough to shape in large pan w sides.
  2. The roasted seafood will create a lot of juice so be sure the sides are high enough.
  3. Season with olive oil and your favorite seasonings.
  4. Grill vegetables until done;Cool;Slice.
  5. Loosely cover with foil by bringing up the sides of the foil.
  6. Transfer carefully to the grill by sliding it off of the pan.
  7. Place on medium high grill and cover with lid.
  8. Check occasionally until the shrimp are pink and the shellfish are opened.
  9. Shellfish will cook better and more evenly if you have it layered somewhat shallow.
  10. Once cooked, carefully remove from grill to serving dish.
  11. Vinaigrette:
  12. In a bowl, whisk together ¾ cup olive oil, juice from 2 limes, 1 heaping tsp of cumin,fresh garlic, cilantro,salt,pepper and a dash of sugar.
  13. Add roasted and chopped vegetables to the cooked seafood.
  14. Serve with vinaigrette, crusty bread and Tieton's Yakima Valley Dry Hopped Cider!

 

TOAST with cider at your next gathering! 

 

About The Author

Lisa Mays

Lisa is passionate about wine and holds the WSET Advanced Certificate (Wine and Spirit Education Trust of London). She will be pursuing her Diploma Certificate through rigorous on-going studies and plans to attain the prestigious Master of Wine designation.

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Author of this web sitehttp://www.winewithlisa.com

14

08 2013

2 Comments Add Yours ↓

The upper is the most recent comment

  1. Monica #
    1

    Grilled shellfish is going on the “end of summer” menu!

  2. 2

    I love shellfish! I am always looking new recipes!



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