(WTNH)– Owner of Fat Gaucho wines Carlos Candal and Partner/DOS Geronimo’s Restaurant Timothy Scott shows us how to prepare Lobster Chorizo Mac & Cheese (Geronimos) and discusses the history of Fat Gaucho Wines.
The owner of Fat Gaucho wines Carlos Candal ‘s family is from Argentina they moved here in 1960. His father always dreamed of purchasing a vineyard in Mendoza Argentina because he knew the quality of the grapes. In the early 1980’s Carlos’ father purchased the small vineyard but telecommunications were bad back then and it was hard to manage as vineyard from Buenos Aires. The family always wanted to import wines/grapes because of the quality they knew was there and his love for the Torrontos grapes. A few years ago Carlos created the company an named the wine after something that identified with Argentina “Fat Gaucho” Which is a Argentine Cowboy which also means ‘ Good Living” It was historic that living good meant fat belly!
Geronimo’s restaurant in New Haven & Fairfield. They’re the only Southwestern Restaurant in the state of CT. A Santa Fe Mexico/Native American Food influenced by new Mexican Chiles was the first establishment to carry Fat Gaucho in the state. The use it in a specialty drink. “Appalousa Sangria” They will prepare the drink and also discuss that they carry the Malbec and Torrontes Fat Gaucho wines. The recipe for this is Fat Gaucho Torrontes wine, Tequila, quava nector, cointreau and proscecco.
For more information, go to http://www.fatgauchowines.com/.
LOBSTER AND CHORIZO MAC N CHEESE RECIPE:
1 POUND BARILLA ELBOW PASTA
COOK FOR 7 MINUTES IN BOILING SALTED WATER, DRAIN AND RESERVE
1 ½ CUPS HEAVY CREAM
1 CUP SOUR CREAM
3 OZ SHREDDED GRUYERE CHEESE
3 OZ SHREDDED EXTRA SHARP CHEDDAR
1 ½ TBL YELLOW MUSTARD
16 OZ COOKED CHORIZO SAUSAGE BROKEN INTO LARGE PIECES
2# PICKED LOBSTER MEAT
2 CUPS SHREDDED CHIHUAHUA CHEESE
1 CUP CORNBREAD CRUMBS
1 CUP PICO DE GALLO
BRING HEAVY CREAM AND SOUR CREAM TO BOIL, REMOVE FROM HEAT, ADD SHREDDED CHEESE AND MUSTARD. STIR UNTIL CHEESE IS MELTED. PUT POT BACK OVER LOW HEAT. ADD CHORIZO AND LOBSTER. BRING TO SIMMER. ADD CHIHUAHUA CHEESE AND STIR UNTIL MELTED.
DIVIDE INTO 6 BOWLS, TOP WITH CORN BREAD CRUMBS AND PICO DE GALLO