1 can (400ml) of evaporated milk
3 tablespoons of butter
1 onion, finely chopped
1 red pepper – finely chopped
1⁄2 carrot – grated
1 garlic clove – crushed
1 kg of mixed cooked seafood, prawns,
oysters, clams or mussels, crab, etc.
100ml of white wine
A pinch of hot chilli
1⁄2 teaspoon of dry oregano
1⁄2 cup of grated parmesan cheese
400 g of shrimp
200 cc of balsamic vinegar
30 cc of olive oil
30 cc of cucumber juice
100 g of sugar
30 cc of lemon juice
30 g of grated ginger
Reduce the balsamic vinegar with the sugar until it has the consistency of salsa.
Chop the shrimp and mix with olive oil, lemon juice, cucumber and grated ginger, correct taste, and serve in a cup or make a base with diced avocado. May be accompanied with toast.
1 Kilo salmon fillet (4 people) 1 onion
1⁄2 Liter dry white wine
250 cc of cream
30 g of fresh capers
1⁄2 kilo rice
1 g of saffron
700 cc of vegetable broth
100 g of butter
Then add rice and stir until it takes temperature, add the wine along with the broth on the other hand toast the saffron rice and incorporate it when almost ready.
Boil the cream, turn off heat, add butter, capers and half then mix, add the rest of the capers.
Mount on flat dish
On July 3, 2016 our Parent Company, A.S. Bryden & Sons hosted yet another successful, Moet on The Rocks event; this time launching Moët Ice Impérial Rosé .
Moët Ice Impérial Rosé, along with the original creation, Moet Ice Imperial, was created specifically for our climate as the champagne is served over rocks with fruits of your choice. The ice tempers the taste of the champagne, slightly enhancing the flavour, making it a refreshing champagne cocktail.
This one’s a brunch classic. Increase the flavour by using a 1:5 ratio of freshly-squeezed orange juice to Champagne. Then add a splash of triple sec.
Named for the British Admiral George Nelson, this makes a great, if slightly morbid-sounding, party drink. The recipe calls for a 5:1 ratio of Champagne to tawny Port.
Classic Champagne Cocktail
Soak a sugar cube in bitters, drop it into a flute, fill the flute with Champagne and garnish with a twist of lemon. This classic drink dates back to at least the mid-19th century.
The fancy cousin to the made-with-white-wine Kir, the Kir Royale consists of a dash of creme de cassis (currant syrup), topped off with Champagne.
Invented at Harry’s Bar in Venice, the Bellini is best when made with ripe peaches. If peaches aren’t in season, try creme de peche (peach syrup). Use a 1:4 ratio of syrup to prosecco.
On Friday 10th June 2016, The Naughty Grape officially opened its door at 81a Mucurapo Road, St. James. Though compact in size compared to our previous home on Tragarete Road, the store offers the same great brands and service and this new convenient location.
We are home to one of the largest collections of world renowned Spirits and multi-awarded wine brands on the island.
80% of our store is dedicated to wine, therefore; most of our efforts are centered on ensuring that our customers have an easy shopping experience. We’ve categorized all our wines by taste profile and have even paired most with popular foods and local dishes.
We have also expanded our food selection – our frozen foods now include a wide array of steaks, French lamb rack, beef patties, tuna steaks, salmon fillets and much more.
We are currently working on our Easy Entertaining Foods and in the coming weeks will be adding hummus, baba ganoush, kibbies, quiche, crab backs, pate to name a few, all of which will be perfectly paired with a wine or spirit cocktail.
We look forward to seeing you soon and of course, if by chance you can’t come to us, we will come to you. Just shop online at www.naughtygrapett.com, prepay with PayPal or select payment upon delivery or pick up.
Contributed by: Janine Rajah-Medford, Business Development Manager
The Lenten Season is upon us, but that does not mean we cannot celebrate friends and family over great food. Try this great appetizer, Spicy Crab and Corn Croquettes and share with friends over great conversation and lots of laughs.
SPICY CRAB & CORN CROQUETTES
1 cup just-add-water cornbread mix
1/2 teaspoon curry powder
2 (6 oz) cans crabmeat, diced
1-2 tsp canned chipotles in adobe, chopped
3/4 cup onions, finely chopped
1/2 cup panko
1 tsp sea salt
Vegetable oil (frying)
|Curry Dipping Sauce
1 egg yolk
3 Tbsp Dijon mustard
2 teaspoons curry powder
1 Tbsp agave
1/4 cup onions, finely chopped
1/4 cup Greek yogurt
Salt to taste
In a medium mixing bowl, combine cornbread mix, curry powder, crabmeat, chipotles, egg, onions, panko and salt. In a small bowl, whisk together all dipping sauce ingredients. In a medium saucepan, heat oil to 320F – 330F. (Oil should be 1-1/2 inches deep.) Working in batches, carefully drop bite-size spoonfuls of batter into oil. Fry until golden and cooked through, 1 to 1-1/2 minutes. Remove from oil with a slotted spoon; transfer to paper towels. Serve hot with dipping sauce.
Ash Wednesday marks the beginning of Lent and for many, this time is most acknowledged through a change in diet, otherwise known as the Lenten Diet. Fish, or other meatless recipes are on the top of the list and for the next week, The Naughty Grape would like to share with you some of go to recipes, that are simply delicious.
Thai Coconut Poached Salmon
four 6-ounce salmon fillets; skin removed1/4 cup red curry paste
2 teaspoons lemongrass; bruised and minced
2 teaspoons dark brown sugar
1 bird’s eye pepper; thinly sliced, with or without seeds
one 14-ounce can unsweetened light coconut milk
zest and juice of 1 lime
kosher salt and freshly ground black pepper
jasmine rice; for serving
basil; chopped, for garnish
1. Combine the red curry paste, lemongrass, sugar, chile, coconut milk and lime juice in a small bowl, and then transfer to a large saute pan and bring to a simmer over medium heat. Simmer for the flavors to infuse, about 2 minutes.
2. Sprinkle the salmon with salt and black pepper and add to the pan. Cook 5 minutes on one side, and then flip and cook an additional 4 minutes (add 2 minutes for medium doneness). Serve the salmon over jasmine rice and spoon some of the sauce on top. Garnish with Thai basil and lime zest.
Active Time: 20 minutes | Total Time: 20 minutes | Makes 4 servings
Pairs well with Pinot Grigio
At The Naughty Grape we carry a wide range of wines for many occasions. We’ve found that most persons are familiar with red wines such as Pinot Noir, Merlot and Cabernet Sauvignon and white wines such as Pinot Grigio, Chardonnay and Sauvignon Blanc. However, there are a host of other varietals that are available to be explored. Below are our top picks for you to consider the next time you feel adventurous or visit us in-store.
Let’s start with white wines:
Barton & Guestier Passeport Vouvray – this wine hails from the Loire Valley in France and is made from Chenin Blanc Grapes. Chenin Blanc is also a popular varietal of grape in South Africa. This particular wine however, is pale straw in colour with green highlights. On the nose there are subtle notes of white flowers mixed with white fruits. It is a lovely and intense wine with floral notes, peach and pear flavours. It pairs well with cheese and light desserts or can be served as an aperitif.
Lindemans Bin 90 Moscato – this particular Moscato from Australia is one of our favourites. The wine is pale in colour with delightful fruity sweet flavours – think ripe, juicy grapes and subtle musk and tropical notes. Enjoy this Bin 90 Moscato on its own or with mild cheese, fresh fruit, pistachios or light desserts.
Now consider these reds:
Casillero del Diablo Carmenere – this particular varietal is very popular in Chile. Intense and deep purple red colour, it has notes of expressive fruit with outstanding mature berries, forest fruit joined with delicate hints of coffee and toast coming from the barrels. From the start, it’s a remarkable expression of Carmenere thanks to the typical fruit like plums, blackberries and some spicy touches. The pairs well with game meats garnished with sweet-and-sour sauces and berries.
Trivento Reserve Malbec – this Argentinean red is divine. This wine is a bright carmine red with plum and raspberry jam aromas that mingle elegantly with vanilla notes from the six months aged in French oak barrels. Well balanced, it exhibits sweet tannins and a velvety finish. It is an exuberant varietal ideal alongside grilled red meats with grilled tomatoes and topped in a light basil sauce.
Visit us and let us help you find the perfect wine for your next meal or for the next big occasion in your life. Our friendly and knowledgeable staff await serving you.
If you are new to the world of wine, the art of wine tasting can seem daunting, but these simple tips can help you to overcome the intimidation and have you tasting and appreciating wine like a pro.
It’s always good to know a few basics about wine before you delve in.
Firstly, get to know the main types of wines.
- Still or Table Wine is the everyday wine you more than likely come in contact with and has an alcohol content up to 14% and comes in red, white and rose varieties. Note sweeter wines tend to have an alcohol content level between 11%-12%
- Sparkling Wine is basically still wine with bubbles. Sparkling wine includes Champagne which only comes from the Champagne region in France, Prosecco from Italy and Cava which hails from Spain
- Fortified Wine includes Ports, Sherries and Ice Wines and has a higher than average alcohol content which is over 14% and is usually very sweet
Secondly, know your grapes.
- Popular White Wine Grapes/Varietals include:
- Chardonnay – dry wine, full bodied wine with tropical fruit notes
- Sauvignon Blanc – dry, crisp wine with green fruit, grass and herb notes
- Pinot Grigio – dry wine that has a soft or smooth feel with ripe fruit and nutty notes
- Moscato – sweet wine with grape and pear notes
- Popular Red Wine Grapes/Varietals include:
- Pinot Noir – dry wine that is smooth in body with a crisp finish and has notes of baked cherry, plum and damp earth
- Merlot – dry wine that is soft in body with notes of plum, cherry and blackberry
- Cabernet Sauvignon – dry wine that is smooth with a coarse finish and has notes of dark berries, current & cedar wood.
With this basic knowledge you should feel confident enough to select and taste wines or the staff at The Naughty Grape are more than willing help you chose a few to begin with.
To appreciate wine, utilize the 5 S’s – Sight, Sniff, Sip, Swirl and Swallow.
Sight – to start, pour a small amount of wine in a clean clear wine glass. Next, look at the wine from different angles. Note that as red wines age they become lighter and as white wines age they become darker. Gently twirl your glass and observe how the wine that coats the glass either falls back into place or disappears. This run off is called the legs and is an indication of alcohol content – the more legs, the higher the alcohol content.
Sniff – the action of twirling the wine actually helps the liquid to come in contact with oxygen which opens up the flavours and aromas of the wine. Place your nose over the top of the glass and take a deep sniff or breathe. You should be able to determine different notes or scents. Keep in mind wine tasting is very subjective and scents and tastes are based on our experience and interpretation.
Sip – you are now ready to taste the wine. Take sip of the wine and hold it in your mouth. By doing this action you should get a feel for the body of the wine – whether it feels soft (light) or full. It is at this point that the abstract scents you interpreted when you sniffed become more concrete e.g. a smoky scent can then be interpreted to taste like tobacco or burnt wood.
Swirl – with the sip still in your mouth gently swirl it letting in come into as much surface area as possible, coating your mouth. This action allows you to determine the texture of the wine whether it feels smooth or rough.
Swallow – lastly swallow the wine. Does the taste linger on or does it disappear? A finish can be short and crisp or linger on continuing to develop and unfold. Generally extensive finishes is indicative of a higher quality wine.
Our final tips for wine tasting are either to start with light bodied wines and make your way up to full bodied wines or you can taste a range that includes white to reds or you can stay within either white wines or red wines. You can also taste one type of varietal from various regions e.g. a Chardonnay from Chile, California, France and Italy. What you would usually find is that wine from warmer regions tend to have more sugar than wines from colder regions making the same grape taste quite different.
- 2 Parts Belvedere Citrus
- 1 Barspoon organic marmalade
- 2 x 10cm Cinnamon sticks
- 2 Cloves
- 1 Small orange zest
Warm the Belvedere over a rocks glass of very hot water.
Add 1 cinnamon stick and 1 clove. Stir through with the bar spoon of marmalade. Rotate the glass to distribute heat and encourage the marmalade to dissolve. In a second glass place the cloves and the second cinnamon. Zest with an orange zest and discard.
Fine strain the first glass whilst still alight into the 2nd glass. Using a tea strainer will extinguish the liquid. The marmalade and spices in the sieve can be rested in the water filled rocks glass.