Culinary Adventures with Camilla

This is a sponsored post written by me in conjunction with the January #WinePW event. Wine samples were provided for this post and this page may contain affiliate links. This month, the Wine Pairing Weekend crew was focused on wines from Argentina. Several of us received wines from the event sponsor - Winesellers, Ltd. - to open, taste, and pair.* I received six bottles of wine. Since my official event post features only one, I will write about the remaining wines separately. Keep an eye out for those pairings. But this is the first I wanted to share. In My Glass Torrontés, a completely new-to-me grape varietal, is an aromatic white wine that smells sweeter than it tastes. And, for my household's palate, that is a very good thing. This bottle comes from the high elevation vineyards in Salta, Argentina and is made by Familia Zuccardi.* With a bright, clear color that leans to the yellow with flecks of silver, the nose is simultaneously delicate and inten...

Salmoriglio is a Southern Italian condiment, or thick sauce, made with lemon juice, olive oil, minced garlic, chopped oregano and parsley, salt and pepper. And it's typically served with seafood or grilled and meats. I love its freshness. Ingredients  serves 4 Fish olive oil 2 swordfish steaks, at least 1" thick, sliced in half lengthwise freshly ground salt freshly ground pepper Salmoriglio Sauce 6 T olive oil juice from 1 organic lemon zest from 1 organic lemon 2 T hot water 6 T fresh Italian parsley, chopped 2 cloves garlic, crushed and minced 2 T fresh oregano, chopped + more for garnish Procedure Fish Lightly brush swordfish steaks with olive oil and season with salt and pepper. Heat your grill or grill pan and cook steaks over medium heat. I cooked these for about 2 minutes on each side, turning them 90 degrees at a minute to get nice hatch marks. Salmoriglio Sauce Just before grilling the swordfish, plac...