Serves 4
3 cups dry white wine or water or a combination
1 pound (about 16 to 20) large shrimp, peeled and deveined

Vinaigrette:
2/3 cup peanut or olive oil
6 tablespoons fresh lime juice
Grated zest of 2 limes
2 tablespoons brown sugar
1/2 teaspoon red pepper flakes or diced jalapeno chile, or more to taste
Salt to taste
2 ripe papayas or mangos, or 1 cantaloupe
6 cups assorted lettuces
6 tablespoons torn fresh mint leaves
6 tablespoons torn fresh basil leaves

In a saucepan, bring the wine to a simmer over medium heat. Add the shrimp and poach until they turn pink, about 3 minutes. Using a slotted spoon, transfer the shrimp to a bowl. Refrigerate until cold, at least 1 hour and up to 1 day. Discard the poaching liquid.

For the vinaigrette: In a large bowl, whisk the peanut oil, lime juice, lime zest, brown sugar, and red pepper flakes to blend. Season to taste with additional red pepper flakes, if desired, and salt. Peel, pit, and dice or slice the selected fruit. If using papayas, cut them in half and scoop out and discard the seeds. Dice or slice the flesh. If using a mango, cut off the flesh on either side of the central pit. With a sharp paring knife remove the peel and dice or slice the fruit. If tropical fruit is unavailable, you can substitute slices of cantaloupe.

In a large mixing bowl, combine the lettuces, mint, and basil. Toss the shrimp with 1/4 cup of the vinaigrette and marinate for 5 minutes. Add half of the remaining vinaigrette to the bowl with the lettuces and herbs. Toss to coat, and divide among individual salad plates. Top with the shrimp and fruit. Drizzle the remaining vinaigrette on top and serve.

VARIATION If you don’t want to use fruit, you may substitute thinly sliced cucumbers, marinated
for about 10 minutes in the vinaigrette before you assemble the salad.

Wine Pairing: For Off-Dry (Slightly-Sweet) Bubblies

Recommended Producers:

Adapted from Perfect Pairings by Evan Goldstein published 2006
© University of California Press.

Serves 6 to 8
1 8-pound rib roast (3 to 4 ribs)
3 large cloves garlic, slivered
3 tablespoons soy sauce
2 tablespoons Dijon mustard
1 tablespoon coarsely ground black pepper
1 tablespoon freshly ground coffee
4 tablespoons olive oil

Using a small sharp knife, make slits at intervals in the meat. Insert slivers of garlic into the slits. Place the meat in a roasting pan. In a small bowl, whisk together the soy sauce and mustard. Whisk in the pepper and coffee and then gradually beat in the olive oil. Spread this mixture all over the roast.

Let the roast stand at room temperature for at least 1 and up to 2 hours. Preheat the oven to 450 degrees.

Cook the roast 15 minutes, then reduce the heat to 350 degrees. Roast to desired doneness, about 1 hour 30 minutes longer, until a meat thermometer reads 115 degrees for very rare. (The internal temperature will rise about 10 degrees as the meat stands, bringing it to rare.) Remove from the oven and let stand 15 to 20 minutes before carving.

Wine Pairing: Aged, Developed Cabernet Sauvignons.

Recommended Producers:

Adapted from Perfect Pairings by Evan Goldstein published 2006
© University of California Press.

Serves 6
1 pound bay scallops
1/2 cup fresh lime juice
1/2 cup fresh grapefruit juice
1 small red onion, finely diced
2 jalapeno chiles, seeded and minced (leave seeds in for extra heat)
1/4 cup olive oil
3 tablespoons minced fresh mint or coriander (cilantro)
1 teaspoon grated peeled fresh ginger (optional)
1 teaspoon salt, or more to taste
2 small grapefruits, peeled and sectioned
2 avocados, pitted, peeled, and diced

With a sharp paring knife, trim the foot muscles from the scallops and place the scallops in a nonreactive container. Cover with the lime and grapefruit juices and marinate in the refrigerator for 3 to 4 hours.

Add the onion, jalapenos, oil, mint or coriander, ginger (if desired), and 1 teaspoon salt and marinate for another hour. Then toss in the grapefruit sections and avocado. Season to taste with additional salt, if desired, and serve immediately.

VARIATION While bay scallops are best for this ceviche, sea scallops will work, too. Just cut them crosswise if they are very thick, and cut in half if they are very wide as well. This dish can also be made with 1/2-inch chunks or slices of a firm white fish such as snapper, rock cod, or halibut.

Wine Pairing: Clean, Racy, Citrusy Pinot Gris.

Recommended Producers:

Adapted from Perfect Pairings by Evan Goldstein published 2006
© University of California Press.

Serves 4

3 pounds meaty English short ribs, each rib about 3 inches long
1/4 cup sugar
1/4 cup toasted sesame oil
1/2 cup soy sauce
2 green onions, minced
4 cloves garlic, minced
1/4 cup sesame seeds, toasted and ground
2 tablespoons flour
1 teaspoon red pepper flakes
1/2 teaspoon ground ginger

Using a sharp knife, score the meat deeply every half inch, but do not detach the meat from the bones. Rub all over and into the cuts with the sugar and sesame oil. Place the meat in a large nonaluminum container. Let stand for 30 minutes at room temperature. In a small bowl, combine the soy sauce, green onions, garlic, sesame seeds, flour, red pepper flakes, and ginger. Rub this mixture all over the ribs and into the cuts. Let
stand at room temperature for 1 additional hour. (Or marinate the ribs for up to 4 hours in the refrigerator, but bring them to room temperature before grilling.)

Preheat the broiler or prepare a charcoal or gas grill. Broil or grill the ribs until tender, turning frequently, 4 to 5 minutes per side, or about 20 minutes in all.

VARIATION This marinade would also work well for skirt steak or flank steak.

Wine Pairing: Aged, Developed Syrahs.

Recommended Producers:

Adapted from Perfect Pairings by Evan Goldstein published 2006
© University of California Press.

Serves 6
1 3-pound boneless pork roast or 2 1.5-pound tenderloins

Spice Paste:
1/4 cup fresh orange juice
2 tablespoons soy sauce
2 tablespoons grated peeled fresh ginger
2 tablespoons pomegranate syrup ( or pomegranate molasses)
2 tablespoons hot mustard
Grated zest of 1 orange
2 teaspoons finely minced garlic

Basting sauce:
1/3 cup fresh orange juice
3 tablespoons honey
3 tablespoons pomegranate syrup or molasses
2 tablespoons soy sauce
2 tablespoons reserved spice paste

Combine all of the ingredients for the spice paste. Set aside 2 tablespoons for the sauce. Rub the spice paste onto the meat. Marinate in a non-aluminum container for at least 6 hours or preferably overnight in the refrigerator. Bring to meat room temperature for 30 minutes before cooking.

Make a fire on the grill or barbeque, or preheat the broiler. Broil or grill, not too close to the heat source, basting and turning a few times for even cooking, until an instant read thermometer registers 140 Ëš F, about 20 to 30 minutes for the large loin, and 5 to 8 minutes per side for tenderloins.

Transfer to a carving board and let the meat rest for 10 minutes. Slice thin. Spoon any excess basting sauce over the meat.

Note: You may roast this pork loin as well. Preheat oven to 400Ëš F and place pork in roasting pan. Roast for about 40 minutes, basting often with half the basting sauce.

Wine Pairing: Ripe, Fruit-Forward Pinot Noirs.

Recommended Producers:

Adapted from Perfect Pairings by Evan Goldstein published 2006
© University of California Press.