This post is intended for an audience of adults age 21 and older. This post has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #SutterHomeSweetOnSpice #CollectiveBias
Have you ever tried a sweet wine with spicy food? Mmmmm, I think it may be my new favorite flavor combination. I had never thought about it, until recently I was out to dinner and I ordered a super spicy green chile enchilada. I took one bite and the chile heat in my mouth shot up to ‘can you handle these flames’ status. As I sat there inhaling ‘save me’ gulps of air my friend handed me her glass of Sutter Home White Zinfandel . I reached for it thinking it was my life line back to a neutral palate, but was instead surprised at what a lovely transformation the spicy combined with the sweet wine evolved into. I immediately took note and asked “what are you drinking?”
It wasn’t long before I decided to recreate this incredible sweet on spice food experience at home. It all started to take shape with me enjoying a little glass of wine while I was preparing dinner, and pairing it with some of my favorite dishes. This flavor combo continued to excite me.
Soon after I decided it was time to share my new secret with a few friends. I invited my food-loving amigas over for a dinner gathering in my patio. I told them it was gonna be an early evening/ late afternoon sip and spice dinner. They had no idea what I was talking about, but I liked leaving them intrigued.
As I prepped for the gathering I decided I would make a batch of spicy vegetarian chile verde, and pair it with Sutter Home White Zinfandel. Just to be certain I was making the right wine selection for my dinner…. I hopped over to the Sutter Home website (check them out for yourself) and was amazed at all the varietals they had to offer. I scanned the site and was pleased to find out they had received over 400 gold medals for providing award-winning California wines at affordable prices. I HEART when a wine has superior value. Okay, I was convinced this was the right wine choice for me and the girls.
The day finally arrived and everyone who took a bite of my spicy vegetarian chile verde and then sipped their sweet white zinfandel oohed and awed in the same way I did when I realized this was going to be the flavors of my summer…. Simply fantastic!
Ingredients for Vegetarian Chile Verde:
- 1 – entire head of cauliflower florets (stem removed)
- 4 – large zucchini (cut into ½ inch rounds)
- Olive oil
- 5 – tomatillos
- 3 – guero chiles (yellow chiles)
- 4 – serrano chiles
- 3 – jalapeno chiles
- 4 – garlic cloves (browned/fried)
- 1/2 – white onion
- 2 – cups of water (from water chiles boiled in)
- 1/2 – teaspoon of vinegar
- 1/2 – teaspoon dried oregano
- 1/2 – teaspoon black pepper
- 1 – teaspoon salt
- 4 – ears of corn ( husks removed and cut into 1 ½ inch rounds)
- Fill a pot halfway with water and place over a medium high flame. Bring water to a boil.
- Place chiles in water and allow to boil for 15 minutes.
- Add tomatillos to the boiling chiles and continue to boil for an additional 15 minutes.
- Remove chiles and tomatillos from flame and set to the side. DO NOT discard water, you will need it to blend.
- While the chiles are boiling. Fry the garlic cloves in a frying pan with a little olive oil over a medium high flame. Set to the side.
- In a blender add tomatillos, chiles (discard stem), browned garlic cloves, onion, water from the pot the chiles boiled in, vinegar, oregano, black pepper and salt. Blend until smooth about 1 minute. Set to the side until ready to use.
- In a large frying pan over a medium high flame add in 3 tablespoons of olive oil and allow to get hot.
- Fry cauliflower florets and zucchini for about 10 minutes or until browned.
- Pour chile verde into the pan and lower the flame to medium.
- Add corn rounds into the cauliflower zucchini chile verde mixture and allow to cook for 20 minutes or until vegetables are fork tender.
- Serve with rice, refried beans topped with queso fresco, flour tortillas!