{"id":3416,"date":"2023-08-12T07:22:15","date_gmt":"2023-08-12T07:22:15","guid":{"rendered":"https:\/\/zacharias.gr\/?page_id=3416"},"modified":"2023-08-21T13:27:22","modified_gmt":"2023-08-21T13:27:22","slug":"wine-and-cooking","status":"publish","type":"page","link":"https:\/\/zacharias.gr\/index.php\/wine-and-cooking\/","title":{"rendered":"Wine and Cooking"},"content":{"rendered":"

[et_pb_section fb_built=”1″ _builder_version=”4.16″ _module_preset=”default” custom_margin=”-75px||||false|false” custom_padding=”0px||0px||false|false” locked=”off” global_colors_info=”{}”][et_pb_row _builder_version=”4.16″ _module_preset=”default” global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.16″ _module_preset=”default” global_colors_info=”{}”][et_pb_image src=”https:\/\/zacharias.gr\/wp-content\/uploads\/2021\/04\/logo_small.png” alt=”logo” title_text=”logo_small” _builder_version=”4.16″ _module_preset=”default” width=”100px” module_alignment=”center” custom_padding=”||20px||false|false” global_colors_info=”{}”][\/et_pb_image][et_pb_menu menu_style=”centered” _builder_version=”4.16″ _module_preset=”default” menu_font=”Roboto Condensed||||||||” menu_font_size=”22px” global_colors_info=”{}”][\/et_pb_menu][\/et_pb_column][\/et_pb_row][\/et_pb_section][et_pb_section fb_built=”1″ custom_padding_last_edited=”off|tablet” admin_label=”Header” _builder_version=”4.16.0″ use_background_color_gradient=”on” background_color_gradient_direction=”90deg” background_color_gradient_stops=”rgba(0,0,0,0.75) 0%|rgba(0,0,0,0) 100%” background_color_gradient_overlays_image=”on” background_color_gradient_start=”rgba(0,0,0,0.75)” background_color_gradient_end=”rgba(0,0,0,0)” background_image=”https:\/\/zacharias.gr\/wp-content\/uploads\/2022\/08\/Food-and-wine-pairing-header.jpg” custom_padding=”0px||0vw||false|false” custom_padding_tablet=”0px||12vw||false|false” custom_padding_phone=”0px||20vw||false|false” box_shadow_style=”preset7″ box_shadow_vertical=”190px” box_shadow_spread=”190px” box_shadow_color=”rgba(0,0,0,0.5)” global_colors_info=”{}”][et_pb_row column_structure=”3_4,1_4″ custom_padding_last_edited=”on|desktop” _builder_version=”4.16″ max_width=”1180px” custom_margin=”||80px||false|false” custom_padding=”12vw|50px|0px|50px|false|true” custom_padding_tablet=”12vw||||false|true” custom_padding_phone=”20vw||||false|false” border_color_all=”#e94558″ border_width_left=”2px” global_colors_info=”{}”][et_pb_column type=”3_4″ _builder_version=”4.16″ global_colors_info=”{}”][et_pb_text _builder_version=”4.16.0″ header_font=”Oswald|500||on|||||” header_font_size=”140px” header_4_font=”Merriweather||||||||” header_4_text_color=”#e94558″ header_4_font_size=”24px” background_layout=”dark” header_font_size_tablet=”80px” header_font_size_phone=”40px” header_font_size_last_edited=”on|desktop” header_4_font_size_tablet=”20px” header_4_font_size_phone=”16px” header_4_font_size_last_edited=”on|phone” locked=”off” global_colors_info=”{}”]<\/p>\n

Zacharias Winery<\/h4>\n

Wine & Cooking<\/h1>\n

[\/et_pb_text][\/et_pb_column][et_pb_column type=”1_4″ _builder_version=”4.16″ custom_padding=”12vw||||false|false” custom_padding_tablet=”0px||||false|false” custom_padding_phone=”” custom_padding_last_edited=”on|phone” global_colors_info=”{}”][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=”1_4,1_2,1_4″ use_custom_gutter=”on” gutter_width=”1″ _builder_version=”4.16″ z_index=”10″ max_width=”none” custom_padding=”0px||0px|||” global_colors_info=”{}”][et_pb_column type=”1_4″ _builder_version=”4.16″ background_color=”#e94558″ custom_padding=”80px|30px|30px|30px|false|true” custom_padding_tablet=”30px||||false|false” custom_padding_phone=”20px|20px|20px|20px|true|true” custom_padding_last_edited=”on|phone” global_colors_info=”{}”][et_pb_text _builder_version=”4.16.0″ text_font=”Merriweather||||||||” header_4_font=”Alfa Slab One|700|||||||” header_4_font_size=”48px” background_layout=”dark” locked=”off” global_colors_info=”{}”]<\/p>\n

13<\/h4>\n

Fine Grape Varieties<\/p>\n

[\/et_pb_text][\/et_pb_column][et_pb_column type=”1_2″ _builder_version=”4.16″ background_color=”#f7f7f7″ custom_padding=”80px|30px|30px|30px|false|true” custom_padding_tablet=”30px||||false|false” custom_padding_phone=”20px|20px|20px|20px|true|true” custom_padding_last_edited=”on|phone” global_colors_info=”{}”][et_pb_text _builder_version=”4.16.0″ text_font=”Merriweather||||||||” text_text_color=”#e94558″ header_4_font=”Alfa Slab One|700|||||||” header_4_font_size=”48px” locked=”off” global_colors_info=”{}”]<\/p>\n

30<\/h4>\n

years, the art of wine making, is more than passion<\/p>\n

[\/et_pb_text][\/et_pb_column][et_pb_column type=”1_4″ _builder_version=”4.16″ global_colors_info=”{}”][\/et_pb_column][\/et_pb_row][\/et_pb_section][et_pb_section fb_built=”1″ disabled_on=”off|off|off” admin_label=”Beers” _builder_version=”4.16″ background_color=”#efefef” locked=”off” global_colors_info=”{}”][et_pb_row _builder_version=”4.16.0″ _module_preset=”default” global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.16.0″ _module_preset=”default” global_colors_info=”{}”][et_pb_text _builder_version=”4.16.0″ _module_preset=”default” text_font=”Roboto|300|||||||” text_font_size=”24px” text_line_height=”1.8em” global_colors_info=”{}”]<\/p>\n

Welcome to a global culinary adventure where we embark on a culinary exploration that brings together the wines of Greece – PDO Nemea and PGI Peloponnese – with a range of mouth-watering recipes from China, the US, Canada and Brazil.<\/span><\/span> From the bold flavors of Chinese cuisine to the comforts of America, this food and wine pairing guide promises to awaken your senses and elevate your dining experiences.<\/span><\/span><\/span><\/p>\n

[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=”1_3,1_3,1_3″ _builder_version=”4.16.0″ _module_preset=”default” background_color=”RGBA(255,255,255,0)” background_enable_image=”off” global_colors_info=”{}”][et_pb_column type=”1_3″ _builder_version=”4.16.0″ _module_preset=”default” background_color=”RGBA(255,255,255,0)” background_enable_image=”off” global_colors_info=”{}”][et_pb_image src=”https:\/\/zacharias.gr\/wp-content\/uploads\/2023\/08\/BBQ-RIBS.jpg” alt=”BBQ RIBS” title_text=”BBQ-RIBS” _builder_version=”4.16.0″ _module_preset=”default” global_colors_info=”{}”][\/et_pb_image][\/et_pb_column][et_pb_column type=”1_3″ _builder_version=”4.16.0″ _module_preset=”default” background_enable_image=”off” background_size=”contain” global_colors_info=”{}”][et_pb_image src=”https:\/\/zacharias.gr\/wp-content\/uploads\/2023\/08\/PEKING-DUCK.jpg” alt=”PEKING DUCK” title_text=”PEKING-DUCK” _builder_version=”4.16.0″ _module_preset=”default” global_colors_info=”{}”][\/et_pb_image][\/et_pb_column][et_pb_column type=”1_3″ _builder_version=”4.16.0″ _module_preset=”default” global_colors_info=”{}”][et_pb_image src=”https:\/\/zacharias.gr\/wp-content\/uploads\/2023\/08\/MAPO-TOFU.jpg” alt=”MAPO TOFU” title_text=”MAPO-TOFU” _builder_version=”4.16.0″ _module_preset=”default” global_colors_info=”{}”][\/et_pb_image][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=”4.16.0″ _module_preset=”default” background_color=”#f9f7ec” custom_padding=”50px|50px|50px|50px|true|false” global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.16.0″ _module_preset=”default” global_colors_info=”{}”][et_pb_text _builder_version=”4.16.0″ _module_preset=”default” header_4_font=”Slabo 13px||||||||” header_4_font_size=”44px” global_colors_info=”{}”]<\/p>\n

Recipes from CHINA<\/span><\/span><\/span><\/h4>\n

[\/et_pb_text][et_pb_text _builder_version=”4.16.0″ _module_preset=”default” text_font=”Roboto|300|||||||” text_font_size=”18px” global_colors_info=”{}”]<\/p>\n

Welcome to a culinary adventure that starts in China and reaches the heart of Greece!<\/span><\/span> In this article, we will discover recipes from the rich Chinese cuisine, accompanied by fine wines PDO Nemea and PGI Peloponnese.<\/span><\/span> Blending the aromatic dishes of Chinese cuisine with the authenticity and variety of Greek wines, this trip will welcome you to a new dimension of gustatory delights.<\/span><\/span> So indulge yourself in the world of harmonies of flavors and enjoy the richness of international cuisine, accompanied by the high quality Greek flavors offered by our wines.<\/span><\/span><\/span><\/p>\n

[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=”1_2,1_2″ _builder_version=”4.16.0″ _module_preset=”default” custom_margin=”50px||||false|false” custom_padding=”0px||0px||false|false” global_colors_info=”{}”][et_pb_column type=”1_2″ _builder_version=”4.16.0″ _module_preset=”default” global_colors_info=”{}”][et_pb_text _builder_version=”4.16.0″ _module_preset=”default” header_4_font=”Slabo 13px|700|||||||” header_4_font_size=”32px” global_colors_info=”{}”]<\/p>\n

PEKING DUCK<\/h4>\n

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Paired with Lexis Nemea PDO Nemea or Synastry Cabernet Sauvignon PGI Peloponnese<\/span><\/span><\/span><\/p>\n

[\/et_pb_text][et_pb_text _builder_version=”4.16.0″ _module_preset=”default” text_font=”Roboto|300|||||||” text_font_size=”18px” global_colors_info=”{}”]<\/p>\n

INGREDIENTS<\/strong> (Serves:\u00a04 servings)<\/p>\n

For the Duck<\/p>\n

<\/strong><\/p>\n

    \n
  • 3<\/span>tablespoons mild honey, such as clover, acacia or orange blossom<\/li>\n
  • 2<\/span>tablespoons low-sodium soy sauce<\/li>\n
  • 1<\/span>teaspoon turbinado or light brown sugar<\/li>\n
  • 1<\/span>teaspoon five-spice powder<\/li>\n
  • 1<\/span>(5- to 6-pound) Peking or Long Island duck<\/li>\n
  • 3<\/span>teaspoons kosher salt<\/li>\n
  • \u00bd<\/span>teaspoon black pepper<\/li>\n
  • 1<\/span>(24-ounce) beer can or other aluminum can, emptied and filled halfway with water<\/li>\n
  • \u00bd<\/span>cup hoisin sauce<\/li>\n
  • 1<\/span>teaspoon toasted sesame oil<\/li>\n<\/ul>\n

    [\/et_pb_text][\/et_pb_column][et_pb_column type=”1_2″ _builder_version=”4.16.0″ _module_preset=”default” global_colors_info=”{}”][et_pb_image src=”https:\/\/zacharias.gr\/wp-content\/uploads\/2023\/08\/PEKING-DUCK.jpg” alt=”PEKING DUCK” title_text=”PEKING-DUCK” _builder_version=”4.16.0″ _module_preset=”default” animation_style=”fade” global_colors_info=”{}”][\/et_pb_image][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=”4.16.0″ _module_preset=”default” custom_padding=”0px||0px||false|false” global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.16.0″ _module_preset=”default” global_colors_info=”{}”][et_pb_text _builder_version=”4.16.0″ _module_preset=”default” text_font=”Roboto|300|||||||” text_font_size=”18px” header_5_font=”Slabo 13px||||||||” header_5_text_color=”#8A8A8A” header_5_font_size=”34px” global_colors_info=”{}”]<\/p>\n

    PREPARATION<\/strong><\/p>\n

    1.<\/strong> Combine honey, soy sauce, sugar and \u00bd teaspoon five-spice powder in a small saucepan. Stir over low heat until sugar dissolves, about 3 minutes.<\/p>\n

    2.<\/strong> In a large saucepan, bring 4 quarts water to a boil. Meanwhile, remove giblets and neck from duck cavity and discard (or reserve for another use). Cut off excess fat from cavity and neck area, then cut off tail. (This helps balance the duck vertically over the beer can.)<\/p>\n

    3.<\/strong> Using your fingers, carefully separate the skin from the breast meat through the bottom of the breasts and work your fingers upward to separate the skin from the meat (be careful not to tear skin). Next, separate the skin from the backbone through the neck and working your way down until you reach the legs. (Scissors are helpful, but be careful to avoid piercing the skin.) Transfer duck to a rack set in the sink.<\/span><\/p>\n

    4.<\/strong> Using a ladle or measuring cup, pour half of the boiling water evenly over top of the duck. Flip duck and pour the remaining water evenly all over second side. Tilt duck to drain all water from the cavity, then pat dry with paper towels.<\/p>\n

    5.<\/strong> In a small bowl, combine the remaining \u00bd teaspoon five-spice powder with 1 teaspoon salt, the black pepper and 1 tablespoon of the glaze. Rub the mixture inside the cavity. Stand duck vertically by inserting beer can into cavity and place in a roasting pan or on a rimmed baking sheet.<\/p>\n

    6.<\/strong> Using a pastry brush, brush the remaining glaze all over the duck and sprinkle evenly with remaining 2 teaspoons salt. Place duck in the refrigerator, uncovered, until the skin feels dry and leathery, 24 hours.<\/p>\n

    7.<\/strong> Heat oven to 450 degrees with rack in bottom third of oven. Remove duck from refrigerator, and add 1\u00bd cups water to the pan. Wrap wing tips and tips of drumsticks with foil to prevent burning, then loosely tent duck with foil. Roast for 15 minutes. Decrease temperature to 350 degrees and roast, tented with foil, until skin is mahogany and an instant-read thermometer inserted into the thickest part of the thigh registers 165 degrees, 1 hour to 1 hour 15 minutes more, adding more water to the pan if needed.<\/p>\n

    8.<\/strong> Leaving duck on the can, transfer duck vertically to a cutting board and let rest for 15 minutes. Carve the crispy skin from the back and legs of the duck, and slice into strips.<\/p>\n

    9.<\/strong> Carefully remove duck from the beer can and return to cutting board. Carve off the breasts and legs; thinly slice the breasts and shred dark meat.<\/p>\n

    10.<\/strong> Carefully strain pan juices into a small bowl and pour off all the fat. In another small bowl, whisk together the hoisin, sesame oil and up to \u00bc cup of the pan juices to form sauce<\/p>\n

    11.<\/strong> To serve, spread 1 tablespoon prepared sauce on each tortilla. Top each with some scallions, cucumbers, duck meat and crispy skin. Roll up and enjoy warm.<\/span><\/p>\n

    \u00a0<\/strong><\/span><\/p>\n

    Tip<\/strong><\/span><\/h5>\n
    The glaze can be made a day ahead and stored at room temperature.<\/h5>\n

    <\/h3>\n


    For Serving<\/p>\n

    <\/span><\/strong><\/p>\n

      \n
    • 8<\/span> Chinese wheat wrappers, or 8-inch store-bought flour tortillas, warmed<\/li>\n
    • 4<\/span>scallions, cut into 3-inch pieces and thinly sliced lengthwise<\/li>\n
    • 2<\/span>Kirby or Persian cucumbers, cut into 3-inch-long matchsticks<\/li>\n<\/ul>\n

      [\/et_pb_text][et_pb_divider _builder_version=”4.16.0″ _module_preset=”default” global_colors_info=”{}”][\/et_pb_divider][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=”1_2,1_2″ _builder_version=”4.16.0″ _module_preset=”default” custom_margin=”50px||||false|false” custom_padding=”0px||0px||false|false” locked=”off” global_colors_info=”{}”][et_pb_column type=”1_2″ _builder_version=”4.16.0″ _module_preset=”default” global_colors_info=”{}”][et_pb_text _builder_version=”4.16.0″ _module_preset=”default” header_4_font=”Slabo 13px|700|||||||” header_4_font_size=”32px” global_colors_info=”{}”]<\/p>\n

      MAPO TOFU<\/h4>\n

      [\/et_pb_text][et_pb_text _builder_version=”4.16.0″ _module_preset=”default” text_font=”Slabo 13px|700|||||||” text_font_size=”21px” global_colors_info=”{}”]<\/p>\n

      Paired with Synastry Syrah Oak PGI Peloponnese or Synastry Chardonnay Oak PGI Peloponnese<\/span><\/span><\/span><\/p>\n

      [\/et_pb_text][et_pb_text _builder_version=”4.16.0″ _module_preset=”default” text_font=”Roboto|300|||||||” text_font_size=”18px” hover_enabled=”0″ global_colors_info=”{}” sticky_enabled=”0″]<\/p>\n

      INGREDIENTS<\/strong> (Serves: 4 servings)<\/p>\n

        \n
      • 4 cups of sushi rice<\/span><\/span> <\/span><\/span><\/span><\/li>\n
      • \u00bd cup grapeseed oil<\/span><\/span> <\/span><\/span><\/span><\/li>\n
      • 3 fresh raw chili peppers<\/span><\/span> <\/span><\/span><\/span><\/li>\n
      • 10 dried chili peppers<\/span><\/span> <\/span><\/span><\/span><\/li>\n
      • \u00bd – 1 & 1 \u00bd tbsp.<\/span><\/span> Szechuan pepper <\/span><\/span><\/span><\/li>\n
      • 3 tbsp.<\/span><\/span> ginger <\/span><\/span><\/span><\/li>\n
      • 3 tbsp.<\/span><\/span> garlic <\/span><\/span><\/span><\/li>\n
      • 225 gr.<\/span><\/span> minced pork <\/span><\/span><\/span><\/li>\n
      • 2 tbsp.<\/span><\/span> spicy bean paste <\/span><\/span><\/span><\/li>\n
      • 2\/3 cup chicken broth <\/span><\/span><\/span><\/li>\n
      • 450 gr.<\/span><\/span> silken tofu <\/span><\/span><\/span><\/li>\n
      • 1 & \u00bd tbsp.<\/span><\/span> cornflour <\/span><\/span><\/span><\/li>\n
      • \u00bc tsp.<\/span><\/span> sesame oil <\/span><\/span><\/span><\/li>\n
      • 1 spring onion<\/span><\/span><\/span><\/li>\n<\/ul>\n

        [\/et_pb_text][\/et_pb_column][et_pb_column type=”1_2″ _builder_version=”4.16.0″ _module_preset=”default” global_colors_info=”{}”][et_pb_image src=”https:\/\/zacharias.gr\/wp-content\/uploads\/2023\/08\/MAPO-TOFU.jpg” alt=”MAPO TOFU” title_text=”MAPO-TOFU” _builder_version=”4.16.0″ _module_preset=”default” animation_style=”fade” global_colors_info=”{}”][\/et_pb_image][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=”4.16.0″ _module_preset=”default” custom_padding=”0px||0px||false|false” locked=”off” global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.16.0″ _module_preset=”default” global_colors_info=”{}”][et_pb_text _builder_version=”4.16.0″ _module_preset=”default” text_font=”Roboto|300|||||||” text_font_size=”18px” header_5_font=”Slabo 13px||||||||” header_5_text_color=”#8A8A8A” header_5_font_size=”34px” global_colors_info=”{}”]<\/p>\n

        PREPARATION<\/strong><\/p>\n

        1.<\/strong> Put 4 cups of rice in the rice cooker, in a ratio of 1 to 1 with water, after first rinsing the rice well.<\/span><\/span> We leave it for about 18 minutes.<\/span><\/span> <\/span><\/p>\n

        2.<\/strong> Toast the Szechuan peppercorns in a wok, then pound them in a mortar.<\/span><\/span> <\/span><\/p>\n

        3.<\/strong> Cut the tofu into cubes and boil it in salted water for 1-2 minutes.<\/span><\/span> <\/span><\/p>\n

        4.<\/strong> Chop the dried and fresh peppers and fry them together with the grapeseed oil in our wok.<\/span><\/span> We leave aside.<\/span><\/span> <\/span><\/p>\n

        5. <\/strong>Saute the minced meat and after it gets a little color, add the chopped ginger and garlic.<\/span><\/span> Add the spicy bean paste and slowly the broth with the tofu.<\/span><\/span> Add half the mixture with the oil from the peppers and the crushed Szechuan.<\/span><\/span> Then, add the tofu and dissolve the cornflour with a little water.<\/span><\/span> <\/span><\/p>\n

        6.<\/strong> Add the cornflour and sesame oil and cook with gentle movements, so that the tofu does not break.<\/span><\/span> <\/span><\/p>\n

        7.<\/strong> Serve with rice in a bowl and garnish with chopped onion.<\/span><\/span><\/span><\/p>\n

         <\/p>\n

        [\/et_pb_text][et_pb_divider _builder_version=”4.16.0″ _module_preset=”default” global_colors_info=”{}”][\/et_pb_divider][\/et_pb_column][\/et_pb_row][\/et_pb_section][et_pb_section fb_built=”1″ disabled_on=”off|off|off” admin_label=”Beers” _builder_version=”4.16″ background_color=”#efefef” locked=”off” global_colors_info=”{}”][et_pb_row _builder_version=”4.16.0″ _module_preset=”default” background_color=”#f9f7ec” custom_padding=”50px|50px|50px|50px|true|false” global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.16.0″ _module_preset=”default” global_colors_info=”{}”][et_pb_text _builder_version=”4.16.0″ _module_preset=”default” header_4_font=”Slabo 13px||||||||” header_4_font_size=”44px” global_colors_info=”{}”]<\/p>\n

        Recipes from CANADA<\/span><\/span><\/span><\/h4>\n

        [\/et_pb_text][et_pb_text _builder_version=”4.16.0″ _module_preset=”default” text_font=”Roboto|300|||||||” text_font_size=”18px” global_colors_info=”{}”]<\/p>\n

        <\/span><\/span>Welcome to a culinary adventure that starts in Canada and reaches the heart of Greece!<\/span><\/span> In this article, we will discover recipes from the hitherto little studied but excellent Canadian cuisine, accompanied by fine wines PDO Nemea and PGI Peloponnese.<\/span><\/span> Combining the blend of modern cooking techniques and individual Canadian ingredients with the authenticity and variety of Greek wines, this journey will welcome you to a new dimension of gustatory delights.<\/span><\/span> So indulge yourself in the world of harmonies of flavors and enjoy the richness of international cuisine, accompanied by the high quality Greek flavors offered by our wines.<\/span><\/span>
        <\/span><\/p>\n

        [\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=”1_2,1_2″ _builder_version=”4.16.0″ _module_preset=”default” custom_margin=”50px||||false|false” custom_padding=”0px||0px||false|false” global_colors_info=”{}”][et_pb_column type=”1_2″ _builder_version=”4.16.0″ _module_preset=”default” global_colors_info=”{}”][et_pb_text _builder_version=”4.16.0″ _module_preset=”default” header_4_font=”Slabo 13px|700|||||||” header_4_font_size=”32px” global_colors_info=”{}”]<\/p>\n

        MONTREAL SMOKED MEAT<\/h4>\n

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        Paired with BIO Agiorgitiko Ros\u00e9 PGE Peloponnese or NEMEA Zacharia PDO Nemea<\/span><\/span><\/span><\/p>\n

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        INGREDIENTS<\/strong><\/p>\n

        Ingredients for the marinade<\/span><\/span><\/strong> <\/span><\/span><\/span><\/p>\n

          \n
        • 1 cup of salt<\/span><\/span> <\/span><\/span><\/span><\/li>\n
        • 3 tablespoons (21 g) ground black pepper<\/span><\/span><\/span><\/li>\n
        • 3 tablespoons (18 g) ground coriander<\/span><\/span><\/span><\/li>\n
        • 1 tablespoon of pink salt (22 g)<\/span><\/span><\/span><\/li>\n
        • 1 tablespoon (13 g) of suga<\/span><\/span> <\/span><\/span><\/span><\/li>\n
        • 1 teaspoon ground bay leaf<\/span><\/span> <\/span><\/span><\/span><\/li>\n
        • 1 teaspoon of ground cloves<\/span><\/span> <\/span><\/span><\/span><\/li>\n
        • 1 whole brisket, about 5.4 to 6.4 pounds, cut into 1\/8-inch<\/span><\/span> <\/span><\/span><\/span><\/li>\n<\/ul>\n

          <\/span><\/span><\/span><\/p>\n

          About smoking<\/span><\/span><\/strong><\/span><\/p>\n

          <\/span><\/span><\/p>\n

            \n
          • 3 tablespoons (27 g) coarsely ground black pepper<\/span><\/span> <\/span><\/span><\/span><\/li>\n
          • 1 tablespoon (6 g) ground coriander<\/span><\/span> <\/span><\/span><\/span><\/li>\n
          • 1 tablespoon (7 g) of paprika<\/span><\/span> <\/span><\/span><\/span><\/li>\n
          • 1 tablespoon (10 g) of garlic powder<\/span><\/span> <\/span><\/span><\/span><\/li>\n
          • 1 tablespoon (10 g) onion powder<\/span><\/span> <\/span><\/span><\/span><\/li>\n
          • 1 teaspoon of dill<\/span><\/span> <\/span><\/span><\/span><\/li>\n
          • 1 teaspoon ground mustard<\/span><\/span> <\/span><\/span><\/span><\/li>\n
          • 1 teaspoon celery seeds<\/span><\/span> <\/span><\/span><\/span><\/li>\n
          • 1 teaspoon grated red pepper<\/span><\/span><\/span><\/li>\n<\/ul>\n

            [\/et_pb_text][\/et_pb_column][et_pb_column type=”1_2″ _builder_version=”4.16.0″ _module_preset=”default” global_colors_info=”{}”][et_pb_image src=”https:\/\/zacharias.gr\/wp-content\/uploads\/2023\/08\/MONTREAL-SMOKED-MEAT.jpg” alt=”MONTREAL SMOKED MEAT” title_text=”MONTREAL-SMOKED-MEAT” _builder_version=”4.16.0″ _module_preset=”default” animation_style=”fade” global_colors_info=”{}”][\/et_pb_image][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=”4.16.0″ _module_preset=”default” custom_padding=”0px||0px||false|false” global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.16.0″ _module_preset=”default” global_colors_info=”{}”][et_pb_text _builder_version=”4.16.0″ _module_preset=”default” text_font=”Roboto|300|||||||” text_font_size=”18px” header_5_font=”Slabo 13px||||||||” header_5_text_color=”#8A8A8A” header_5_font_size=”34px” global_colors_info=”{}”]<\/p>\n

            PREPARATION<\/strong><\/p>\n

            1.<\/strong> To make the marinade, in a small bowl mix together salt, pink salt, black pepper, coriander, sugar, bay leaf and cloves.<\/span><\/span> Cover the entire brisket with the marinade and place in a very large resealable plastic bag.<\/span><\/span> Place in the coldest part of the refrigerator and leave for 4 days, turning the brisket over twice a day.<\/span><\/span> <\/span><\/p>\n

            2.<\/strong> Remove the brisket from the bag and rinse as much as possible with cold water.<\/span><\/span> Place the brisket in a large pot and fill with water and let soak for 2 hours, replacing the water every 30 minutes.<\/span><\/span> Remove from water and pat dry with paper towels.<\/span><\/span> <\/span><\/span><\/span><\/p>\n

            3.<\/strong> To make the smoking marinade, mix together black pepper, coriander, paprika, garlic powder, onion powder, dill, mustard,<\/span><\/span> <\/span><\/span>celery seeds and crushed red pepper in a small bowl.<\/span><\/span> Cover the entire brisket with the marinade.<\/span><\/span> <\/span><\/span><\/span><\/p>\n

            4.<\/strong> Preheat smoker or grill to 225\u00b0F, adding pieces of smoked wood when up to temperature.<\/span><\/span> When the wood ignites and produces smoke, place the brisket in, fat side up, and smoke until an instant-read thermometer inserted into the thickest part of the brisket registers 165 degrees (about 6 hours).<\/span><\/span> <\/span><\/p>\n

            5.<\/strong> Transfer the brisket to a large roasting pan.<\/span><\/span> Place the pan on the stove and fill with 1 inch of water.<\/span><\/span> Bring water to a boil over high heat, reduce heat to medium, cover pan with foil, and steam brisket until an instant-read thermometer inserted into thickest part of meat registers 180 degrees (1 to 2 hours, adding more<\/span><\/span> hot water when required).<\/span><\/span> <\/span><\/span><\/span><\/p>\n

            6.<\/strong> Transfer the brisket to a cutting board and let it cool slightly.<\/span><\/span> Cut into slices and serve, preferably on rye bread with mustard.<\/span><\/span><\/span><\/p>\n

             <\/p>\n

            [\/et_pb_text][et_pb_divider _builder_version=”4.16.0″ _module_preset=”default” global_colors_info=”{}”][\/et_pb_divider][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=”1_2,1_2″ _builder_version=”4.16.0″ _module_preset=”default” custom_margin=”50px||||false|false” custom_padding=”0px||0px||false|false” locked=”off” global_colors_info=”{}”][et_pb_column type=”1_2″ _builder_version=”4.16.0″ _module_preset=”default” global_colors_info=”{}”][et_pb_text _builder_version=”4.16.0″ _module_preset=”default” header_4_font=”Slabo 13px|700|||||||” header_4_font_size=”32px” global_colors_info=”{}”]<\/p>\n

            POUTINE<\/h4>\n

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            Paired with Assyrtiko Zacharia PGI Peloponnese or Synastry Chardonnay Oak PGI Peloponnese<\/span><\/span><\/span><\/p>\n

            [\/et_pb_text][et_pb_text _builder_version=”4.16.0″ _module_preset=”default” text_font=”Roboto|300|||||||” text_font_size=”18px” global_colors_info=”{}”]<\/p>\n

            INGREDIENTS<\/strong><\/p>\n