They say, the Philippines has the longest Christmas season celebration which starts when the “BER” months come rolling in and ends during Three Kings. That’s roughly 4 and a half months!
And in those months, get togethers are non-stop! Everyone goes crazy thinking about food preparations and gift ideas.
If you happen to be thinking of a few things to add to your upcoming New Year’s Eve spread, allow me to help you out.
Level up Your Holiday Feast with Casillero del Diablo Wines
We, Filipinos, love to add a good amount of fun and festivity during the holidays. And what better way to please your family and friends during a get-together than with drinks and dishes that guarantee to give more life to the party.
I was recently introduced to Casillero del Diablo wines which happen to go perfectly with a number of Filipino recipes. If you want to prepare a holiday feast that is different from the usual, I suggest you try out some of these really fun dishes by “Curiosity Got the Chef” host himself, Chef Sharwin Tee.
I consider Chef Sharwin as one of my rockstar chefs in the country today. Not only does he whip up magic in the kitchen… he is also such a nice person. Always a pleasure to see him.
Anyway, here are Chef Sharwin’s easy-to-follow, wine-infused recipes using Casillero del Diablo wine — ranging from Merlot to Chardonnay to Chile’s famous Carmenere to Cabernet Sauvignon. Each variety is supremely adaptable to different flavors and profiles and will definitely spice up any recipe!
Grilled Chicken with Guava Glaze
Let’s start with this Grilled Chicken with Guava Glaze. This crave-worthy dish with deep umami notes will keep you wanting more! Plus! It has Casillero del Diablo Carmenere that adds zest to the already familiar grilled chicken’s smoky and juicy flavor.
For the chicken:
- 4 chicken breast fillets, around 150-180g each
- 1/2 cup guava jam
- 1/2 cup Casillero del Diablo Carmenere
- 1/4 cup coconut vinegar
- 2 tbsps water
- Salt and pepper to taste
- Pickled green mango:
- 2 small green mangoes, cubed
- 1 cup coconut vinegar
- 1 tbsp salt
- 2 tbsps sugar
- Pepper to taste
- To make the pickle toppings, combine all the pickle ingredients and mix well. Set aside.
- In a pot, combine Casillero del Diablo Carmenere, guava jam, water, and vinegar.
- Bring to a simmer and reduce until it becomes a glaze or syrup consistency.
- Season chicken breasts with salt and pepper.
- Grill the chicken until golden brown and cooked for about 5-7 minutes.
- Brush the cooked chicken breasts generously with the glaze.
- Serve with some pickles on the side.
Spicy Mussel and Clam Binakol
If you prefer some seafood, Ched Sharwin has a nice recipe for you — Spicy Mussel and Clam Binakol. This is perfect for an à la minute soup for slurping during the cold weather of the holiday season. I am thinking of making this on New Year’s eve.
- 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
- 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.
- Add the lemongrass, clams, and mussels. Pour in the Casillero del Diablo Chardonnay. Cover and simmer for 2 minutes.
- Add coconut water and the meat. Cook until the clams and mussels open. Discard the unopened ones.
- Serve with torn basil leaves as garnish.
There you have it! You have two new deliciois dishes to prepare for everyone. Let me know if you were able to make them, too.