Segura Viudas USA @seguraviudasusa - Tumblr Blog

You conquered Salamba Sirsasana! Here's your reward: The #Yogi's Revenge.

Ingredients:

1 cup pomegranate juice

2 oranges, thinly sliced crosswise

¼ cup pomegranate seeds

¾ cup late-harvest white wine, such as late-harvest Riesling, chilled

Ice cubes, for serving

Two 750-milliliter bottles of Cava, chilled

3 tablespoons sugar

Recipe:

Combine all ingredients in a large pitcher or bowl, serve immediately over ice and enjoy!

#segura viudas #cava #spanish cava #recipe #cocktail #cocktail recipes

These Ahi Tuna wraps are what we call frehelicious - fresh, healthy & delicious.

Ingredients:

1/2 cup soy sauce

1/4 cup sugar

One 1-inch piece of fresh ginger, sliced 1/8 inch thick

Juice of 1 lemon

Juice of 1 orange

6 tablespoons bottled yuzu ponzu sauce

1/3 cup bottled yuzu juice or fresh lime juice

Vegetable oil, for frying

1 small package mung bean noodles

Toasted sesame oil, for drizzling

Pinch of salt

12 butter lettuce leaves

9 ounces sushi-grade ahi tuna, cut into twelve 1/3-inch-thick slices

12 thin slices of jalapeño, soaked in ice water

Sriracha chili sauce, for garnishing

Recipe:

1. In a small saucepan, combine soy sauce, sugar, ginger, lemon juice, orange juice, yuzu ponzu sauce and yuzu juice in a small saucepan. Bring to a simmer, stirring until the sugar is dissolved. Remove from heat and let cool completely.

2. In a medium saucepan, heat 1 1/2 inches of vegetable oil to 350 degrees;. Add the noodles and fry for 30 seconds, turning once with a slotted spoon until puffed. Drain noodles on paper towels. Drizzle noodles with sesame oil and season with salt. Gently break the noodles into 1-inch pieces and mound 2 tablespoons on each lettuce leaf.

3. Arrange the tuna slices on a large dinner plate and pour 1/4 cup of the Yuzu Ponzu over the fish. Let stand for 1 minute, then turn the fish and let stand for 1 minute longer. Set a tuna slice on each lettuce leaf and drizzle 1/4 teaspoon of the sauce on each leaf. Garnish each piece of tuna with a slice of jalapeño, a drop of Sriracha and a cilantro sprig and serve at once.

#SeguraVIudas OpenUpCava

Squash tradition and try your butternut on a black bean tostada.

Ingredients

Squash

1 small butternut squash, peeled, seeded and chopped into small cubes

1 tsp olive oil

2 cloves garlic, minced

salt, to taste

Beans

1 can black beans, drained (not rinsed)

1 tsp. ground cumin

3 cloves garlic, minced

8 oz. fresh spinach

5 corn tortillas

Chipotle lime crema

Directions

Preheat oven to 400 degrees F. Toss the butternut squash with the olive oil, garlic and a pinch of salt and pepper. Spread over a baking sheet and bake for approximately 25-35 minutes, or until squash is tender and just starting to brown at the edges.

Over medium to low heat, empty the beans into a small pot along with the ground cumin and minced garlic. Stir and continue to warm on low until heated through (roughly 2 minutes), then mix in spinach until it begins to wilt.

Place squash, beans and spinach on tortillas, and chipotle lime crema and serve.

#seguraviudas #cava #openupcava #recipe #food #foodie #butternut squash #squash #black beans #tostada

The perfect cocktail for when you reach your destination. Treat yourself to The Home Stretch.

Ingredients

½ cup light brown sugar

½ cup dry wine, such as Sauvignon Blanc

2 pints strawberries and cranberries, hulled

One 2-inch piece of vanilla bean, split lengthwise

1 sprig lemon verbena or lemon thyme, plus more for garnish

One 750-ml bottle Cava Brut, chilled

Ice

Directions

In a small pot, combine the brown sugar and white wine with 1/2 cup of water and bring to a simmer, stirring, until the sugar dissolves. Dice 4 of the strawberries and add them to the syrup along with the vanilla bean and cranberries. Transfer the syrup to a heat-proof bowl and add the sprig of lemon verbena. Let cool, then refrigerate until cooled completely, about 45 minutes. Strain the syrup through a fine sieve set over a bowl, pressing on the solids.

In a pitcher, combine the strawberry/cranberry syrup and the Cava. Serve the sangria over ice, garnished with the remaining strawberries, cranberries, lemon verbena sprigs.