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Brock, I think this a simplified version of Jason’s, Pasta with sausage and mushroom. But you have inspired me enough to further modify this version. Well, I would begin with substituting red pepper seasoning with a green chili sauce. While mushrooms go well with white wine, herbed mushrooms would pair even better; so you would agree with me if I sprinkle a bit of parsley and oregano into it.
But, Brock you cannot call an Italian pasta creamy without adding cheese into it. Therefore, sticking to Italian pasta tradition, I would recommend you to melt in Parmesan cheese with cream before pouring the mushroom sauce over the bowtie pasta. Thanks Brock

Thanks Bush brothers, for giving this simple yet creative way to bake beans. I have come across a couple of recipes with beans and bacon pairing, but this recipe is good as it is open to modifications.
While butter beans give a wonderful aroma after baking, it tastes delicious with canned tomatoes. Canned tomatoes along with a herbal seasoning will enhance the taste of bacons. You can go for red pepper and crushed garlic powder seasonings, instead of dry mustard which might give an acidic sting to the subtle flavors of the dish.
You will agree when I say that a bit of saucing up is required in butter beans with bacons. Dry bacons don’t add much flavor to beans. However, your baked butter beans and bacon will taste good with soft rice and pasta.

Thanks Kuri, for perfectly pairing seafood with the vegetables. This sweet and sour broth might be a very good substitute for white wine, as the ingredients in the broth make it worth the pairing. While soy sauce had to be there in a Japanese broth, sherry could have been a better option in place of rice vinegar. However tofu and vegetables make it a chewy and creamy casserole, except for the bitter greens, which I am afraid might swap the flavor of the shrimp.
The best part of this recipe is that all veggies are added in a sequence so that the juices can permeate properly – this is the right way of pairing one food with another

Hey, Robert I don’t think it was necessary to swap tomato juices with white wine in a seafood stew. If it is a seafood stew you could have added vegetable stock or the codfish stock in place of white wine.
I think it is not enough to saute onions and garlic, a dash of herbs could have increased flavors. Robert your fish stew is great with tangy and acidic tastes , but a bit overdone with White wine and Worcestershire sauce. White wine pairs best when the seafood is grilled or simply sauteed with seasonings and sauces. Thanks Robert

Thanks Perrero, it is a great soup from the leftovers. But I feel you could have seared the shredded beef in some red wine for great flavor. Moreover, after adding red pepper as the seasoning I don’t see any point adding black pepper as overdoing seasonings might swap flavors.
Anyways tomatoes can save the taste and add to the salsa, but a pairing of beef, corn and beans would have been wonderful with loads of cream and cheese. In other words you can try it out with a white sauce next time.

Thanks Pinoy cook for teaching us to cook healthy. I still remember your post on baked fish. Sauteing onions, garlic and cabbage, fish sauce and coriander will enhance the flavor of the dish.
Nevertheless, dressing the shrimps in a fish sauce or marinating it for an hour prior to cooking will give a better finishing to the flavors that can come out of both cabbage and the shrimps.
I think Pinoy cook will not disagree when I recommend it to pair it with white wine.