Barley-Stuffed Acorn Squash & Zesty Crayfish with Landmark Vineyards' Overlook Chardonnay #sponsor #WinePW

Wine Pairing Weekend - #winePW - happens on the second Saturday of the month. And this month - February - Christy of Confessions of a Culinary Diva is hosting. Since it's Valentines' Day, we're talking about Valentine pairings. Click to read her invitation: here.

Then I was approached to create some Valentine wine pairings* and I decided to post recipes for the entire week. I opted to elevate my usual stuffed squash by topping it with some "love bugs" - also known as boiled crayfish. All three of my Valentines got a chuckle with how I plated them.

In the Glass...

Landmark Vineyards' history includes a Hatfield-McCoy type feud which is very intriguing to this history buff. On one side, a group of investors that includes Damaries Deere Ford, of the John Deere tractor/plow legacy, is credited with starting the vineyards in 1974. When First Lady Michelle Obama opted to pour Landmark's Chardonnay at the White House holiday party one year, she credits that choice to its historical connection to John Deere.

On the other side sits another presidential perspective on Landmark's history, crediting the Mabry family with the vineyards' creation. Ronald Reagan, apparently, served Landmark Chardonnay at the White House during his tenure and lauded the Mabrys for their "delicious wine."

In all my research and digging, I never did uncover a definitive answer to the question. But whether it was founded by Deere Ford et al or the Mabrys, I am glad it exists!

The 2013 Overlook Chardonnay from Landmark Vineyards has a vibrant golden hue with delicate aromas of Meyer lemon, sage and pear.

I'll just be honest: Chardonnay is not my usual wine of choice. Too much oak masks the fruit and many California Chardonnays are too buttery for my tastes.

This wine has impressive balance and freshness. It's intense but not overpowering. Landmark's Chardonnay is, in a word, exquisite. Seriously. This could make a Chardonnay lover out of me!

On the Plate...

Ingredients serves 4

• 2 acorn squash
• olive oil
• freshly ground salt
• 1 dozen crayfish
• 1 T Old Bay Seasoning
• 1 to 2 C cooked barley (I boil mine in chicken stock for more flavor)
• 2 T fresh parsley, chopped
• 1 organic blood orange, zested and juiced
• 1 organic blood orange, supremed
• 1 T olive oil
• freshly ground salt
• freshly ground pepper

Procedure

Squash
Preheat oven to 400 degrees F. Slice squash in half, lengthwise. Scoop out the seeds and strands. Drizzle with olive oil and sprinkle with salt. Invert into your baking dish or a parchment-lined baking sheet. Roast until tender, approximately for 60 to 75 minutes.

Crayfish
Bring 8 C of water with 1 T Old Bay Seasoning to a boil in a large souppot. Let boil for 5 minutes. Drop the crayfish carefully into the water and boil for another 5 minutes. The shells with turn a bright red. Drain and set aside.

Barley
Mix the cooked barley and parsley together in a medium mixing bowl. Add in the juice of 1 organic blood orange and 1 T olive oil. Toss to coat.

To Serve

Place roasted squash on your serving dish. Fill the hollow with barley. Carefully lay your crayfish over the top and on the plate around the squash. Lay two supremed sections of the blood orange in the shape of an 'x' - you know as in the kiss from xoxo - next to your love bug. Sprinkle with orange zest, freshly ground salt, and freshly ground pepper. Serve immediately.

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*Disclosure: I did receive sample wines from Benson Marketing Group for the purpose of creating pairings and developing recipes. But no additional compensation was received and opinions are completely my own.