Ridgeback Mischief Sparkling Wine
Food pairing: Crab legs with garlic butter
served with baked artichokes
If you’re looking for an everyday, fun to pop whenever, type of sparkling wine, this is it! 96% Sauvignon Blanc and 4% Viognier, a bright and happy blend that makes the perfect sparkling wine to celebrate life. Again, this is a wine you can pair with everything or enjoy sipping it on the porch while getting some sun rays – celebrate life! You deserve it! .
I paired it with crab legs because when crab season hit you must take advantage of that small window of delicate delectability.
Buy the Ridgeback Mischief Sparkling wine here
Crab legs with garlic butter
Recipe Summary
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Yield: 4 servings
Ingredients
6 pounds crab legs Dungeness crab, king crab, snow crab or a combination of different types
1/2 cup butter
1 tablespoon minced garlic
salt and pepper to taste
2 tablespoons chopped parsley
lemon wedges optional
Instructions
Place 3 inches of water in a large, deep pot over medium heat. Bring the water to a boil.
Crack the crab legs with a seafood cracker.
Place the crab legs in the pot and cover.
Cook for 5-7 minutes until crab is heated through. If you have raw crab, cook for 10-12 minutes until flesh is red/orange and opaque.
Drain the crab legs and cover to keep warm.
Melt the butter in the pot. Add the garlic and cook for an additional 30 seconds. Turn off the heat and stir in the salt, pepper, and parsley.
Return the crab to the pot and toss to coat with the garlic butter. Serve immediately, with lemon wedges if desired.
Roasted Artichokes
Recipe Summary
Prep Time: 15 minutes
Cook Time: 45 minutes Total Time: 60 minutes Yield: 4 servings
Ingredients
2 fresh artichokes
1 large fresh lemon, juiced
2 tablespoons olive oil (or melted butter)
6 cloves garlic, peeled and roughly chopped
fresh rosemary (plus additional fresh herbs if you desire such as thyme, oregano, or sage)
coarse sea salt and freshly ground black pepper
Instructions
Heat oven to 400°F.
Prep artichokes by cutting off the stem and top 1/3 of the leaves using a serrated knife. Cut all the sharp tips off all the leaves with kitchen shears
Slice the artichokes in half vertically. Use a spoon to scoop out the fuzzy “choke” in the middle of the artichoke. Rub a lemon wedge all over the entire surface of each artichoke half, to prevent browning.
Place the artichoke halves in a baking dish or on a baking sheet cut-side-up. Brush the cut sides of the artichokes evenly with the olive oil. Fill the cavities with garlic and fresh herbs. Season with salt and pepper.
Flip the artichokes over, using the herbs to help hold in the garlic, so that they are cut-side-down. Brush the tops of the artichokes with oil, and season with salt and pepper.
Bake uncovered for 15 minutes then cover with aluminum foil, and bake for an additional 25-35 minutes, or until the artichokes are tender and the leaves pull off easily.
Carefully remove, discard the herbs or stir them into your dipping sauce for extra flavor, and drizzle the artichokes with extra lemon juice.
Quick, easy, and delicious. If you liked it, tell me all about it in the comment section
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