. Wine Magazine .
Casillero del Diablo Pinot Grigio 2013 has very characteristic aromas for the variety. In its fresh bouquet you can find: green apple, pear, nectarine, citrus. In the mouth this Pinot Grigio is soft, round and crispy and also full of fruit flavors. It is a medium bodied wine. This versatile wine pairs with several summer dishes.
By Ania Smolec (@asmolec_vct)
Approaching Halloween reminds us about various recipes and products which by their appearance or texture can be described as terrifying, such as crispy-fried spiders eaten in Cambodia, Mexican ant egg tacos, Chinese century eggs prepared for weeks or months, or Sardinian Maggot cheese with the insects inside.
Ingredients (6 servings) Filling: 1 (3-pound) chicken, rinsed, patted dry, and cut into 8 serving pieces 1 celery rib, 3 parsley sprigs, and 3 oregano sprigs tied together with kitchen string 3 tablespoon vegetable oil 3 cups finely chopped onions (about 4 large onions) 1 ½ pounds ground beef 3 cloves garlic, finely minced 1 [...]
Ingredients (Makes 16 empanadas) Meat and onion filling (pino): 3 tablespoons vegetable oil 6 cups finely chopped onions (about 4 large) 2 cloves garlic, finely minced 1 tablespoons sweet paprika 2 ½ teaspoon ground cumin 2 ½ teaspoon dried oregano ½ teaspoon cayenne pepper, or to taste ¾ pound beef for stewing, cut into ¼-inch [...]
What makes a great hamburger? First you bought juicy, delicious beef. Then you invited your friends, third is your grill. And finally all the side condiments and garnishes which you like: homemade bread, fine mustard, pickle cucumbers, sweet onion…
Winter time in Chile is a Squash time! The creamy soup made from that vegetable or traditional sopaipillas are the basic menu for cold Chilean days.
Ostrich loin crusted with pepper and Cabernet Sauce with red fruits from the native forest in South America
By Ruth Van Waerebeek (Serves 4) Ingredients: 2 tbsp olive oil 4 (180 g each) 2cm thick ostrich medallions or 4 duck breasts. 1 tbsp mix of black, white and pink pepper, coarsely ground. Salt. 3 tbsp butter ¼ cup onion, finely chopped. ¼ cup carrot, finely chopped. ¼ cup celery, finely chopped. 1 tbsp [...]
1 kilo of clean squid rings, fresh or frozen 1 cup of dehydrated tomatoes 1/2 cup of green olives 200 gr of grated bread 1 clove of garlic 1 spoonful of red chili sauce 1/2 cup of olive oil 1/2 tea-spoonful of coriander seeds 1 spoonful of oregano Salt and recently-ground pepper Oil for frying [...]
The sea urchin is a classic luxury of these latitudes. It belongs to the starfish family, the echinodermata, and has five cavities in which are inserted the sea urchin flesh, more commonly called “sea urchin tongues”. They should be eaten very fresh, better still if recently extracted from their shell as contact with oxygen oxidizes [...]
The “reineta” fish is found throughout the whole coast of Chile making it one of the most accessible in the country. Because of its delicate and attractive white flesh and its almost sweet taste, the best preparation of fresh reineta is in cebiche. This recipe can also be followed using other firm-bodied fish like sierra (sawfish) [...]
6 people 1 fillet of salmon of 1 kilo 1 lemon (its juice) Salt For the crunchy coating: 4 to 5 strips of white sliced bread without crust 1 sprig of parsley 3 spoonfuls of oregano 2 spoonfuls of butter 2 spoonfuls of ciboulette 1 tea-spoonful of dill leaves 2 spoonfuls of chopped red [...]
This is a very traditional dish and can be prepared with many different shellfish. 6 people 250 gr of Chilean prawn tails 400 gr of filleted and skinned salmon cut into small cubes 2 cloves of garlic, finely chopped and peeled 1 dry “cacho de cabra” chili without seeds and cut in thin rings 5 [...]
This is a typical dish and a hundred percent Chilean. The classic razor clams are also eaten raw with lemon juice or green sauce. However, the tastiest are those prepared “a la parmesana”. With a touch of white wine and the classic melted butter they are irresistible for both Chileans and foreigners who always come in [...]
We are proud as a country of one of our best marine emblems, the austral salmon. We are the world’s second salmon producer and will perhaps become the first in the medium term. The salmon is found in the southern part of Chile, starting from the 10th Region, where there a large number of reservoirs. [...]
6 fillets of clean sea bass 1 spoonful of butter 1 spoonful of chopped coriander Salt and pepper For the sauce: 1 red pepper 1/2 cup of chopped “ulte” 1 cup of peeled shrimp tails 3/4 cup of cream 1/4 cup of Chardonnay white wine A pinch of nutmeg A pinch of merkén Salt and [...]
This variety of the classic “pastel” can be prepared with different typical sea products from Chiloé. It can also be made with sweet corn in summer and corn-meal or polenta in winter. 6 people 12 cooked abalones 1 1/2 kilo of shelled mussels 1 1/2 kilo of shelled clams 2 finely chopped sausages 1 cup [...]
King crab from the Magallanes Region in the extreme south of Chile is the king of the southern oceans. Delicate, meaty and delicious, it forms part of our sea treasures. The king crab is trapped by the country’s most southerly fishermen in large fishing nets full of fresh fish bait. 6 to 8 people 1 [...]
Concha y Toro has invited chef from around the world to create recipes that blend perfectly with the super premium Marques de Casa Concha Carmenere. Chefs: Sergio Arno (Brazil), Guillermo Vindas (Costa Rica), Roberto de la Fuente (Guatemala), Mario Castrellón (Panamá), Gloria Frugone (Chile), Paul Collins (United Kington), Miguel Raines Mora (México) and Héctor Solís [...]
In this video, Concha y Toro’s chef Ruth van Waerebeek invite us to cook a dish inspired in a delicious Marques de Casa Concha Chardonnay 2010.
In this video, Concha y Toro’s chef Ruth van Waerebeek invite us to cook a dish inspired in a delicious sauvignon blanc, a Gran Reserva Serie Riberas.