Seafood-Taco-nonvintage

Seafood Tacos with Lime-Green Chile Sauce + Grilled Corn Slaw

by All RecipesFood

 

 

Food Recipe

Dr. L Dry’s bright acidity and crisp finish cut through the richness of creamy toppings, balancing the smoky seafood and tangy slaw for a fresh, vibrant bite in every taco. A touch of sweetness from the wine enhances the grilled peaches and roasted corn, making this dish a perfect pairing for Dr. L Dry Riesling.

Prep Time: 25 minutes
Cook Time: 15 minutes
Total Time: 40 minutes
Yield: 6 servings

Ingredients Grilled Peach Slaw:
  • 1 cup shredded red and green cabbage
  • 2 ears grilled corn, kernels removed
  • 1 ripe peach, sliced into strips
  • 1 jalapeño, seeded and finely chopped
  • 2 Tablespoons white balsamic vinegar
  • Juice of 1 lime
  • ¼ cup fresh basil, chopped
  • ¼ cup fresh cilantro, chopped
  • Salt and pepper, to taste
Ingredients Tacos:
  • 1 pound fresh seafood (lobster tails, scallops, and shrimp, diced) (or sub chicken, beef, or a plant-based protein for a different twist!)
  • 2 Tablespoons olive oil
  • ½ teaspoon smoked paprika
  • ¼ teaspoon salt and black pepper
  • 2 Tablespoons butter
  • 2 Tablespoons all-purpose flour
  • 1 small can (4 oz) diced green chilies
  • ½ cup green enchilada sauce
  • ½ cup heavy cream or whole milk (or a dairy-free alternative!)
  • ¼ teaspoon cayenne pepper
  • Juice and zest of 1 lime
  • Warm taco shells
Instructions:
  • Make the slaw: In a large bowl, combine cabbage, grilled corn, peaches, jalapeño, white balsamic vinegar, lime juice, basil, and cilantro. Toss well and season with salt and pepper. Cover and refrigerate for at least 15 minutes or up to overnight to let the flavors meld.
  • Cook the seafood: Heat a large skillet over medium heat. Once hot, add olive oil, seafood, smoked paprika, salt, and pepper. Cook until seafood is opaque and cooked through (about 5-8 minutes). Transfer to a plate and set aside.
  • Make the sauce: In the same skillet, melt butter, then whisk in flour to create a smooth paste. Cook for 30 seconds, then stir in green chilies and cook another 30 seconds. Slowly whisk in green enchilada sauce and cream until combined. Season with cayenne, salt, and pepper. Bring to a boil, then reduce heat and simmer until thick and creamy (about 5 minutes).
  • Finish it off: Add the cooked seafood, lime juice, and lime zest to the sauce and warm through.
  • Assemble the tacos: Divide seafood among warm taco shells. Drizzle with extra sauce, then top with grilled peach slaw. Serve immediately with a chilled glass of Dr. L Dry Riesling.

Crisp, creamy, smoky, and tangy—these tacos were made for Dr. L Dry Riesling.

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Alsatian Flammkuchen with Dr. L Riesling

by All RecipesFood

 

Food Recipe

This crisp, savory tart is a match made in heaven for Dr. L Riesling—its bright acidity cuts through the richness of crème fraîche, smoky bacon, and melty cheese, while its touch of sweetness enhances the caramelized onions. Flammkuchen (aka Tarte Flambée) is Germany’s take on pizza—light, crispy, and completely customizable.

Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Yield: 4 to 6 servings

Ingredients for Dough:
  • 2 cups all-purpose flour
  • 3 Tablespoons olive oil
  • 1 ½ teaspoons Kosher salt
  • ⅔ cup room-temperature water, divided
Ingredients for Toppings:
  • 1 medium yellow onion, thinly sliced
  • 4 oz. bacon (about 3-4 strips), cut into lardons (or substitute ½ cup smoked Gouda or plant-based alternative)
  • ½ cup crème fraîche
  • ½ teaspoon black pepper
  • Pinch of nutmeg
Optional Toppings:
  • 4 oz. white button mushrooms, thinly sliced
  • ½ cup grated Emmental cheese
  • Or get creative—add your favorite toppings!
Instructions:
  • Make the dough: In a large bowl, mix flour, olive oil, and 1 teaspoon salt. Slowly stir in ½ cup water, adding more if needed, until the dough comes together.
  • Turn the dough onto a floured surface and knead until smooth and elastic (about 1 minute). Cover with a kitchen towel while you prepare the toppings.
  • Preheat the oven to 500ºF and line a baking sheet with parchment paper.
  • Prepare the toppings:
  • Slice the onion paper-thin and cut the bacon into lardons.
  • In a small bowl, mix crème fraîche, remaining salt, black pepper, and a pinch of nutmeg. Adjust seasoning to taste.
  • Roll out the dough into an oval (about 10”x16”) and place on the baking sheet.
  • Assemble the tart:
      • Spread the crème fraîche mixture evenly over the dough, leaving a ½-inch border.
      • Layer with onions, bacon, mushrooms (if using), and grated cheese.
      • Bake for 20 minutes, or until the edges are golden, the bacon is sizzling, and the crust is crisp.
      • Slice and serve immediately—ideally with a chilled glass of Dr. L Gray Slate Riesling.

Crispy, creamy, and packed with flavor—this is the perfect bite to pair with Dr. L Riesling.