(Serves 2 - 4 people, depending on their appetites)
- 1 bottle dry white wine or mead, chilled
- 1 1/2 teaspoon cornstarch
- 2 Tablespoons cider vinegar
- 1 lb. shrimp, peeled, or boneless, skinless chicken breast, cubed
- 4 Tablespoons olive oil, divided
- 2 jalapeños, seeded & minced
- 1 red bell pepper, minced (optional)
- grated zest and juice from 1 orange
- 1/4 cup honey (this recipe was inspired by Brazilian Pepper honey from Florida but it works well with almost any honey, especially Arizona Desert Garden, or California Orange Blossom)
- 1/4 tsp. salt
- 2 scallions, sliced (optional)
- Pour yourself a nice glass of wine. Sip, enjoy; you’re going to sweat.
- Mix cornstarch and vinegar into 1 cup of wine
- Put 2 Tbs. olive oil into pan, heat until smoking.
- Sauté chicken or shrimp until opaque, then remove it from the pan and set it aside
- Add remaining 2 Tbs. oil to pan and return to heat
- Saute peppers until soft, then add honey, salt, and wine/cornstarch mixture.
- Boil for a few minutes until the sauce is reduced to a syrup consistency, then add the shrimp or chicken
- For shrimp, cook just a few moments until fish is warmed through
- For chicken, cook for a few minutes until chicken is no longer pink in the center
- Serve over rice and enjoy the rest of that bottle of wine. You've earned it.
- This dish pairs especially well with cornbread, especially when it's drizzled with some more of your favorite honey.
It's too good to cook with, but the Saumur Blanc we sell (click this link) is a beautiful off-dry accompaniment to this dish; for a red, try the Frog's Leap Zinfandel (click this link) - it'll blow your mind.