The Little Penguin Date Night: Perfect Pairings Shrimp & Chardonnay

This is the perfect in-for-the-whole-night meal to serve up for you and your date; accompanied by a glass or two of the Little Penguin Chardonnay. In this recipe you get to cook with the excellent wine you are drinking. The shrimp are literally bathed in the rich fruit of the wine and then elevated even more with tart lime and zingy garlic. The creaminess of both the cheese and the Chardonnay mingle for a sexy mouth experience that makes you want to reach out and kiss someone. Be advised, this is a potent wining and dining meal, so enjoy accordingly. The stamina enhancing protein of the shrimp, the carbo load of pasta and all the love put into making this wine, make it a meal that will have you loving all night long.

Tasting Notes: Chardonnay

This bright, sunny chardonnay is perfect for today's catch...the Little Penguin likes fresh fish. It's refreshing and boasts a tropical nose with hints of melon and Hawaiian pineapple leading into zippy Chardonnay fruit. Great with all kinds of seafood, poultry and soft cheeses.

Wine Lover's Parmesan Shrimp on a Bed of Linguini
  • 3/4 cup the Little Penguin Chardonnay (save the rest of the bottle to have with the meal!)
  • 2 small cloves garlic, thinly sliced
  • Juice of 2 limes
  • 4 tablespoons salted butter
  • 1/2 pound linguini
  • 1/2 pound medium-large shrimp, peeled and deveined
  • 3/4 cup finely grated Parmesan cheese
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons flat leaf parsley, washed and roughly chopped

In a large skillet over medium heat, simmer chardonnay about 5 minutes or until reduced by half. Add garlic and turn heat to medium-low; cook for 1 minute. Add lime juice and butter. In a large saucepan, bring water to boil for pasta. Add pasta and cook according to package directions until done. While pasta is cooking, add shrimp to wine mixture. Turn heat to medium high and cook about 3 minutes or until shrimp are pink. Drain pasta and return to saucepan. Add shrimp and sauce and 1/2 cup of the cheese, reserving the rest for garnishing at the table. Season with salt and pepper. Serve with reserved cheese for sprinkling.

Enjoy with the rest of the bottle of the Little Penguin Chardonnay.

Makes 2 servings.
Killer Tapas

This date night meal takes you to exotic Spain with a trendy tapas night at home.

The only thing sexier than eating with your hands is eating with your lover's hands. So, crank up the flamenco music, turn your love nest into a cozy Spanish taverna, and prepare for much licking of fingers and other body parts.

Paired the Little Penguin Merlot, your glass will be as delicious as the tapas you serve. The Little Penguin Merlot surprises the senses with berry flavors and it's a un-merlot like smooth finish making this wine easy to love.

Green Olive Tapenade
  • 1 cup pitted large rustic green olives
  • 1/3 cup sun-dried tomatoes with some oil
  • 4 tablespoons capers, roughly chopped
  • 1 1/2 tablespoons lemon juice
  • 2 anchovy fillets
  • 2 garlic cloves, minced
  • 1/8 teaspoon lemon zest
  • Kosher salt and freshly ground black pepper

Pulse all ingredients in a food processor until a rough purée consistency.

Makes 1 generous cup.
Two-minute tapas

If you want to keep the cooking to a minimum, you can serve any of these light bites and still bring a taste of Sevilla to your neck of the woods. Or your side of the bed.

-Wedges of Manchego cheese with a dollop of quince paste -Endive spears filled with goat cheese and topped with a sprinkle of finely diced red peppers -Filleted anchovies in oil -Mixed Mediterranean olives with roasted almonds dusted with cinnamon
Burgers Get Booty

Burgers are great date food. They are homemade or ordered in, but when paired with a bold wine like the Little Penguin Cabernet Sauvignon they say to your date that you are kid at heart, with simple tastes, who is all grown up with an appetite for living large. This recipe can be made with beef, buffalo or lamb. Just make sure you'll be spending time alone together after dinner. This kind of meal is known to bring out the animal in you.

Bacon-Blue Cheese Burger with Parsley-Butter Yukon Gold Potatoes
  • 10 ounces ground beef, lamb or buffalo
  • Kosher salt and freshly ground black pepper
  • 2 ounces blue cheese, cut into large chunks
  • 2 rustic ciabatta rolls
  • 2 tablespoons extra virgin olive oil
  • 1 ripe avocado, peeled, pitted and sliced
  • 1 ripe tomato, sliced
  • 2 large leaves butter lettuce, washed and dried
  • 2 strips thick-sliced applewood-smoked bacon, cooked until crisp

Preheat grill or grill pan. Season meat with salt and pepper and form into two patties. Using your thumb, press half the blue cheese chunks into each burger. Cover cheese completely with meat so it will melt inside the burgers as they cook. Seal well so cheese doesn't run out when it gets ooey, gooey good. Cook burgers to medium doneness. Brush rolls with olive oil and toast on grill. Place burgers on rolls and garnish with avocado, tomato, lettuce and bacon. Serve with Herb Butter Yukon Gold Potatoes.

Makes 2 burgers.
Parsley-Butter Yukon Gold Potatoes
  • 1/2 pound small Yukon gold potatoes, skin on
  • 2 tablespoons butter
  • 2 tablespoons flat leaf parsley, washed and roughly chopped
  • Kosher salt
  • Freshly ground black pepper

Simmer potatoes in a pot with enough water to cover until they test done when pierced with the point of a small, sharp knife. Drain potatoes and put them back in the pot. Add butter and parsley; season with salt and pepper. Serve immediately.

Pinot Noir

Pinot Noir is the grape du jour these days. And also on the hot list is vegetarian fare especially in chic LA circles. The good news is pairing the Little Penguin Pinot Noir with this savory veggie-friendly recipe is so divine, even die-hard carnivores will not miss the meat. The crimson red Pinot Noir combines flavors and aromas of cherries and strawberries balanced with a touch of smoky oak. It pairs beautifully with the Ravioli with Sage & Balsamic Vinaigrette. Tres Chic!

Hot Vegetarians and wine drinkers Hot Vegetarians

Although only about 5% of Americans are vegetarians, that number is seemingly higher inside the Hollywood perimeter. Here are a few reputed vegetarians I wouldn't kick out of bed:

Drew Barrymore
Alec Baldwin
Kim Bassinger
Paul McCartney
David Duchovny
Tobey Maguire
Woody Harrelson
Josh Hartnett
Steve Martin
Natalie Portman
Steven Segal
Liv Tyler
Penelope Cruz
*source: vegetarian.com
Ravioli with Sage-Balsamic Vinaigrette
  • 1 pound store-bought ravioli (cheese, mushroom or squash)
  • 1/3 cup pine nuts
  • 1/3 cup olive oil
  • 8 fresh sage leaves, cut in half
  • 2 tablespoons balsamic vinegar
  • Kosher salt and freshly ground black pepper
  • 1/4 cup grated Parmesan cheese

In a large pot of boiling salted water, cook ravioli, stirring occasionally, 4 to 5 minutes or until tender but still firm to the bite. Drain well and place on a large serving platter. While ravioli is cooking, sauté pine nuts in olive oil in a medium skillet over medium-high heat, stirring frequently. When pine nuts just begin to brown, remove skillet from heat and add sage. Let sage sizzle 5 to 10 seconds; add vinegar. Season with salt and pepper. Spoon vinaigrette over ravioli, distributing sage and pine nuts evenly. Sprinkle with cheese. Enjoy with a glass of The Little Penguin Pinot Noir.

Makes 2 main course or 4 appetizer servings
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