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BCP Pairing Sessions: #10: Summer Edition – Keep It Simple Seafood






























BCP Pairing Sessions: #10: Summer Edition – Keep It Simple Seafood

Beverage: IPA’s

Cigar: Dominican Smoke Monsters

Eats: Grilled Spicy Salmon


Why it Works: The sweet and salty flavor of this simple salmon dish is just begging for a hoppy beer and silky, robust smoke to complete the circle of flavor. These easy-breezy components, when combined, unleash a wave of complimentary gourmet flavors that you’d think impossible to achieve with such little effort.


Recommended Dominican Smoke Monsters:

1. Untamed by La Aurora

W: CT. Broadleaf Maduro

B: Dominican

F: Dominican, Nicaraguan


2. Henry Clay Stalk Cut 

W:  Connecticut Broadleaf 2012 Vintage

B: Dominican Piloto  2010 Vintage

F:  Dominican Olor 2012 Vintage,  Dominican Piloto 2012 Vintage, Nicaraguan Criollo 2013 Vintage


3. Camacho American Barrel-Aged 

W: “American” Broadleaf

B: “American” Broadleaf, Dominican

F: Pennsylvania Maduro, America Broadleaf, Bourbon barrel-aged Corojo


Grilled Spicy Salmon Recipe:


4 Salmon fillets (6 oz. each)

4 tbsp. Hoisin sauce

1/4 c. Chopped peanuts

1 1/2 lb. Cauliflower florets

1/2 tsp. Crushed red pepper, divided

1 tbsp. Oil

1/4 tsp. Salt

Chopped cilantro



  1. Place salmon pieces in the centers of 4 individual foil sheets.


  1. Brush 1 tablespoon hoisin sauceand sprinkle 1/8 teaspoon crushed red pepper on each fillet.


  1. Arrange cauliflowerpieces around each fillet and toss in oil and salt.


  1. Close foil packets; cook 15 minutes or until cauliflower is tender. Then fancy it up with the peanuts and cilantro.


Kick It Up a Notch: 

In the spirit of keeping it simple, follow up this quickie fish dinner with some hot apple pie topped off with a scoop of vanilla bean ice cream – the perfect crisp and sweet finale for this spicy-smooth ensemble.