Blog Post

Casillero del Diablo, the most widely recognized Premium brand of Chilean wine, has recently signed chef- host Sharwin Tee as its newest ambassador. Highly acclaimed after gaining his culinary fame for being the first-ever winner of Lifestyle Network’s reality cooking show “Clash of the Toque-en Ones” and a host of his own show, “Curiosity got Chef”.

The celebrity chef, with his perpetually smiling personality, likes to experiment with recipes of hearty Filipino dishes that are deliciously familiar and easy to pair with any side dishes whether paired with a hot cup of coffee or a glass of wine.

“A Filipino dish isn’t the one that pops up into our mind when we think about wine and food pairing because they are not classically served with wine, but with Casillero del Diablo’s wide array of wines, this isn’t the case. Casillero del Diablo, with its wide selection of wine varietals, gives you an opportunity to experiment and know which wine will really suit and should be paired with the taste of a Filipino food,” Chef Sharwin shared.

For the newest ambassador, food and wine pairing with Filipino Food is a tough job – but since Filipino dishes is one of his specialties, he spiced up the wine and food pairing by cooking his recipe with the wine itself.

“We all know that Filipino dishes have already a very distinct and strong flavor – but I’ve decided to spice it up with Casillero del Diablo. By adding the value of the wine, everyone can perfectly enjoy Casillero del Diablo wines both in and with Pinoy Dishes,” says Chef.

The top Chilean wine brand believes that pairing wine with your day to day Filipino dishes is one of the most successful ways to introduce this Chilean legend to the casual Filipino wine drinker. Available in Merlot, Chardonnay, Shiraz Tinto, Pinot Noir, Sauvignon Blanc, Chile’s famous Carmenere and the best seller Cabernet Sauvignon. Casillero del Diablo is also meant for those who seek identifiable flavors and blends but have taken their wine drinking passion to the next level.

Grilled Chicken with Guava Glaze

serves: 4

 

INGREDIENTS:

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

For the pickled green mango:

  • 2 small green mangoes, cubed
  • 1 cup coconut vinegar
  • 1 tbsp salt
  • 2 tbsps sugar
  • pepper to taste

 

DIRECTIONS:

  1. To make the pickles, combine all the pickle ingredients and mix well. Set aside.
  2. In a pot, combine Carmenere wine, guava jam, water and vinegar. Bring to a simmer and reduce until it becomes a glaze or syrup consistency.
  3. Season chicken breasts with salt and pepper.
  4. Grill the chicken until golden brown and cooked, about 5-7 minutes.
  5. Brush the cooked chicken breasts generously with the glaze.
  6. Serve with the pickles on the side.

Arroz a la Cubana “Omu-Style”

serves: 2

INGREDIENTS:

  • 200g ground beef
  • 50g carrots, cut into small cubes
  • 50g frozen peas, thawed
  • 2 cloves garlic
  • 1 small red onion, minced
  • 1/8 cup tomato paste
  • 1 cup Casillero del Diablo Cabernet Sauvignon
  • 1 cup cooked rice
  • 4 extra-large eggs
  • 2 large saba bananas, cut into thin strips
  • salt and pepper to taste
  • 6 tbsps of cooking oil

DIRECTIONS:

  1. In a saute pan, cook the ground beef in half the oil. Season with salt and pepper.
  2. Once browned, add in onions, garlic and carrots and saute until fragrant.
  3. Add in the tomato paste and cook for a minute more. Pour in the wine and simmer for 2 minutes. Add in water enough to just cover the surface of the meat. Simmer until almost dry, adding the peas just as the beef is finishing.
  4. In another saute pan, cook the saba strips in oil until golden. Set aside.
  5. Pour the eggs into a nonstick pan to cook form a flat omelette. Cook only one side, about one minute. Remove from pan.
  6. Place the rice and the beef mixture into half the flat omelette and fold the other half over to form a half moon crescent. Top with the saba strips.

 

Spicy Mussel and Clam Binakol

serves: 4 – 6

 INGREDIENTS:

  • 500g fresh mussels
  • 500g 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 (buco)
  • 1 cup Casillero del Diablo Chardonnay
  • 8 leaves of fresh basil
  • 2 tbsps cooking oil

DIRECTIONS:

  1. In a wok or deep pot, saute the ginger and garlic in the oil until fragrant. Add in the chili paste and cook 1 minute more.
  2. Add in the lemongrass, clams and mussels. Pour in the wine. Cover and simmer for 2 minutes.
  3. Add in coconut water and the meat and cook until the clams and mussels open. Discard the unopened ones.
  4. Serve with torn basil leaves as garnish.

 

Pulled Pork Adobo Nachos

serves: 6 – 8

INGREDIENTS:

  • 250g pork shoulder or kasim, cut into big pieces
  • 1 cup Casillero del Diablo Merlot
  • 1 cup coconut vinegar
  • 1/2 cup soy sauce
  • 1 large red onion sliced thinly
  • 2 bay leaves
  • 1 tbsp whole peppercorns
  • 2 whole bulbs of garlic
  • 3 ripe tomatoes, chopped
  • 1 large green mango, cut into small cubes
  • 2 calamansi
  • 2 tbsps olive oil
  • 4 tbsps cooking oil
  • 1 cup sour cream
  • 1/8 cup cilantro leaves
  • 200g tortilla chips
  • salt and pepper to taste

DIRECTIONS:

  1. In a pot, brown all sides of the pork seasoned with salt. Add in the onions and saute until fragrant.
  2. Pour in the red wine and vinegar and simmer for 1 minute.
  3. Add in the soy sauce, peppercorns, and bay leaves. Simmer until pork is fork tender, about 1 hour.  Water may be added if it dries too quickly.
  4. Slice the tops of the garlic to expose the meat. Season with salt and pepper and one tbsp olive oil. Wrap them in aluminum foil and roast in a 375 degree F oven for 45 minutes.
  5. Combine the green mango, tomato, calamansi juice, and remaining olive oil. Season with salt, pepper. Set aside.
  6. Remove the skin from the garlic and combine with sour cream. Set aside.
  7. Using two forks, flake the adobo meat until they become thin strips.
  8. Assemble the nachos by placing the chips in a serving platter, topping them with the mango and tomato mixture, the sour cream and the adobo flakes.
  9. Garnish with cilantro leaves.
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