Cuban Dinner: Empanadas: 2 Ways

Empanadas: 2 Ways

Served With:

Canchancharra
Jean and Dale

2011 E1 Spanish Red Wine

Dave Phinney Winemaker.  Spain

Mark & Dorte

Cuban Dinner: Crispy Arepitas

Crispy Arepitas with Chorizo and Mozzarella

Served With: 

Canchancharra
Jean and Dale

2011 E1 Spanish Red Wine

Dave Phinney Winemaker.  Spain

Mark & Dorte

Wine Dinner Extra: Jeraboam Night: Vietnamese Summer Rolls with Peanut Dipping Sauce

Vietnamese Summer Rolls with Peanut Dipping Sauce

John and Monique
Adapted from: Into the Vietnamese Kitchen

Ingredients

Rice Paper Wrappers
Rice Stick Noodles
Carrots, peeled and julienned
Cucumber, julienned
Fresh Mint leaves
Fresh Basil leaves
Fresh Cilantro, roughly chopped
Butter Lettuce Leaves

Sauce Ingredients:
1 Tablespoon Peanut Oil
1 Tablespoon minced Garlic
1/2- 1 Teaspoon Red Chile Flakes
2 Teaspoons Tomato Paste
1 Cup Water
1/4 Cup Peanut Butter
1/2 Cup Hoisin Sauce
1 Tablespoon Fish Sauce
1 1/2 Teaspoons Cornstarch dissolved in a little Water
Roasted Peanuts, Chopped
Toasted Sesame Seeds

Directions

Place rice stick noodles in heatproof bowl. Pour water brought to a boil over them. Let stand for 5-6 minutes, until noodles are tender. Drain noodles and rinse with cold water.

Lay out ingredients assembly line style starting with rice paper wrappers.
Pour almost boiling hot water in a dish that will fit the rice paper wrappers (I use a pie plate). Place one rice paper wrapper in the water, swirl around a little till the wrapper is pliable. Take the wrapper out of the water and place on your work surface.

On the bottom third of the wrapper place a lettuce leaf (or part of one depending on the size of the lettuce leaf). Top with some rice noodles, carrot sticks, cucumber, and herbs to taste. 

Roll burrito style - bring up bottom of wrapper over fillings, fold in sides, continue rolling into cylinder shape.

For the sauce:
Heat oil in small saucepan over medium high. Add Garlic and Red Chile Flakes. Once fragrant add Tomato Paste. Cook for 1 minute. Add 1 cup of water.

Stir in Peanut Butter. Once incorporated add Hoisin Sauce and Fish Sauce. When mixture comes to a boil, add in Cornstarch and water mixture. Bring back to a boil and stir for 1 minute. 

Remove from heat, let cool. Top with chopped peanuts and sesame seeds. 

Distinctively Danish: Sprød Tomat Tærte

Sprød Tomat Tærte

Tomato Phyllo Tart

Wine

Dorte & Mark: Creysesels 2010 Picpoul de Pinet, France

Ingredients

7 sheets filo dough, thawed

5 tablespoons unsalted butter, melted 

7 tablespoons grated parmesan cheese, divided 

1 cup very thinly sliced onion (or shallot) 

1 cup shredded mozzarella cheese 

8 Roma tomatoes, cut into 1/8-in.-thick slices

1 tablespoon fresh thyme leaves

Salt 

Freshly ground black pepper

Directions

1. Preheat oven to 375°. Line a large cookie sheet with parchment paper and spray paper with cooking-oil spray (or brush lightly with vegetable oil). Lay 1 sheet filo on paper and brush lightly with a little melted butter. Sprinkle all over with 1 tbsp. parmesan. Repeat layering 5 more times (with filo, butter, and parmesan), pressing each sheet firmly so it sticks to sheet below. Lay the last filo sheet on top, brush with remaining melted butter, and sprinkle on remaining 1 tbsp. parmesan.

2. Scatter onion across filo, top with mozzarella, and arrange tomato slices in a single layer, overlapping slightly. Sprinkle with thyme and salt and pepper to taste.

3. Bake until filo is golden brown, 30 to 35 minutes. Cool 10 minutes, then serve.

Notes

The onion (or shallot) and tomato come out perfect thickness when sliced on a V-slicer.


Comments


Monique: The tart was delicious! The wine went very well with it. 

California Wine Country Dinner: Grilled Scallops with Proscuitto

Ingredients

16 scallops

Rosemary sprigs

Prosciutto

Lemon Oil

Directions

Wrap scallops in strip of prosciutto then skewer with rosemary sprig.  Drizzle lemon oil over prepared scallops.  Grill over medium heat, meanwhile brushing more lemon oil on scallops as needed.

California Wine Country Dinner: Shrimp and Salmon Cakes with Red Pepper Rouille and Citrus Beurre Blanc Sauces

Shrimp and Salmon Cakes with Red Pepper Rouille and Citrus Beurre Blanc Sauces

From: The Girl and the Fig,Sonoma, CA

Shrimp and Salmon Cakes

Ingredients

½ pound salmon, skin removed, salmon cut into 1 inch cubes

½ pound shrimp, peeled, deveined, and chopped

1 Tsp red wine vinegar

1 Tsp soy sauce

1 Tsp minced garlic

¼ green bell pepper

⅓ jalapeño, diced

½ small onion, diced

1 egg

1 TBS chopped fresh cilantro

1 TBS crème fraîche (sour cream can be substituted)

1 Tsp Dijon mustard

¼ Tsp chipotle powder

½ Tsp each salt and pepper

1 cup panko

½ cup blended oil (1 part olive oil; 3 parts canola oil.  Combine)

Directions

Preheat oven to 350F.  Puree the salmon and half of the shrimp in a food processor.  Thoroughly mix the salmon mixture, remaining shrimp, vinegar, soy sauce, garlic, bell and jalapeño peppers, onion, egg, cilantro, crème fraîche, mustard, chipotle powder, salt, and pepper in a large bowl.

Form the mixture into 6 cakes for a main course or 12-16 mini cakes for a small bite.  Coat each cake with panko. 

Heat oil in a sauté panover medium heat and sauté the cakes until golden brown, 2 to 3 minutes per side.

Notes:

I find crab cakes of any kind maintain their integrity better if you make them in advance, set them on a parchment lined tray, and refrigerate for several hours.

Red Pepper Rouille

Ingredients

2 red bell peppers

¼ Tsp cayenne

1 TBS lemon juice

1 egg yolk

1 Tsp minced garlic

1 cup blended oil

Salt and white pepper

Directions

Roast the peppers all over on a grill or under a broiler until the skin is well charred.  Place them in a container, cover with plastic wrap, and refrigerate until cool.  Peel and seed the peppers.

In a food processor, puree the peppers with the cayenne, lemon juice, egg yolk, and garlic.  Slowly add the oil to create an emulsion; season with salt and pepper to taste.

Notes:

The rouille will keep for 7 days in the refrigerator.

Citrus Beurre Blanc

Ingredients

¼ cup white wine

1 TBS minced shallots

Zest of 1 orange, finely chopped

Zest of 1 lemon, finely chopped

2 TBS lemon juice

½ cup heavy cream

½ pound (2 sticks) unsalted butter, room temperature, cut into pieces

Salt and pepper

Directions

In a saucepan, combine the wine, shallots, orange and lemon zest, and lemon juice over medium heat.  Reduce the liquid until the pan is almost dry.  Add the cream and reduce by half.  Reduce the heat to low and slowly whisk in the butter.  Season with salt and pepper to taste.

Notes:

The sauce will keep for 5 days in the refrigerator.

California Wine Country Dinner: Roasted Almonds with Rosemary Fleur de Sel

Ingredients

Nonstick vegetable spray

1 large egg white

1 TBS sugar

1 ½ TBS rosemary finely chopped

1 ½ Tsp fleur de sel/sea salt

¼ Tsp cayenne pepper

2 cups whole blanched almonds

Directions

Preheat oven to 350F.  Line rimmed baking sheet with foil.  Spray foil with nonstick spray.  Whisk egg white in medium bowl until foamy.  Add sugar; whisk until frothy.  Whisk in rosemary, fleur del sel, and cayenne.  Add nuts; stir.  Transfer to baking sheet, spreading nuts in single layer.  Bake until golden, stirring every 10 minutes, about 40 minutes total.  Cool completely on sheet.

Notes:

Can be made a day in advance.  Store at room temperature

Meritage Taste Off: Meatball Sliders

From: epicurious

Ingredients

1/2 pound ground beef

1/2 pound ground pork

1/2 pound ground veal

1/2 cup panko (Japanese breadcrumbs)

1/2 cup water

8 tablespoons freshly grated Pecorino Romano cheese, divided

1 large egg

1 large egg yolk

1/4 cup plus 2 tablespoons chopped fresh parsley

1 teaspoon salt

1/2 teaspoon ground black pepper

1/4 cup vegetable oil

2 tablespoons olive oil

1 cup chopped onion

6 garlic cloves, chopped

1/4 cup (packed) fresh basil leaves

1 1/2 teaspoons fennel seeds

1 28-ounce can whole peeled tomatoes

1 14.5-ounce can whole peeled tomatoes

Arugula leaves (optional)

18 small soft rolls, split horizontally

Directions

Mix all meats, panko, 1/2 cup water, 6 tablespoons cheese, egg, egg yolk, 1/4 cup parsley, 1 teaspoon salt, and 1/2 teaspoon black pepper in large bowl. Form into eighteen 2-inch-meatballs.

Heat vegetable oil in large skillet over medium-high heat. Working in batches, fry meatballs until brown all over. Transfer to plate. Pour off drippings from skillet. Reduce heat to medium. Add olive oil to skillet. Add onion, garlic, basil, and fennel seeds. Sauté until onion begins to brown, about 5 minutes. Add all tomatoes with juices. Bring to boil, scraping up browned bits. Reduce heat to low, cover with lid slightly ajar, and simmer, stirring occasionally, about 30 minutes.

Puree sauce in processor until almost smooth. Return to same skillet. Add meatballs. Cover with lid slightly ajar and simmer until meatballs are cooked through, stirring occasionally, about 30 minutes longer. DO AHEAD: Can be made 1 day ahead. Cover; chill.

Place arugula leaves on bottom of each roll, if desired. Top each with 1 meatball. Drizzle meatballs with some of sauce and sprinkle with remaining 2 tablespoons parsley and 2 tablespoons. cheese. Cover with tops of rolls.

Notes:

I added more herbs to the meatballs (especially rosemary, basil, oregano.

I used canned crushed tomatoes in the sauce rather than whole peeled tomatoes and substituted about 1/3 cup pesto for the fresh basil leaves (because that is what I had in the house).

Oktoberfest: Gruyere and Ham Pretzel Bites

Adapted from epicurious

Ingredients

1 1/2 teaspoons active dry yeast

2 tablespoons plus 1 teaspoon packed light brown sugar, divided

1/4 cup warm water (110-115°F)

1 cup warm milk (110-115°F)

2 1/2 to 3 cups all-purpose flour

1/2 cup finely chopped country ham (3 oz; preferably Newsom’s or Benton’s), divided

1/3 cup finely chopped gruyere, divided

6 cups water

4 teaspoons baking soda

1/2 cup Dijon mustard

1 tablespoon mild honey

1/2 stick unsalted butter, melted

1 to 2 tablespoons pretzel salt or coarse salt

Directions

Stir together yeast, 1 teaspoon brown sugar, and warm water in a large bowl and let stand until foamy, 5 to 8 minutes. (If mixture doesn’t foam, start over with new yeast.) In a separate bowl, stir remaining 2 tablespoons brown sugar into warm milk until dissolved.

Add 2 1/2 cups flour and milk mixture to yeast mixture and stir with a wooden spoon or rubber spatula until a soft dough forms, adding up to 1/2 cup additional flour, a little at a time, if necessary. Turn out dough onto a lightly floured surface and gently knead a few times to form a smooth ball. Transfer to a clean bowl. Cover with plastic wrap and let rise in a draft-free place at warm room temperature until doubled and bubbles appear on surface, about 2 hours.

Preheat oven to 400°F with rack in upper and lower thirds. Line two 4-sided sheet pans with parchment paper.

Turn out dough onto a lightly floured surface and cut into 4 equal pieces. Lightly dust your hands with flour, then gently roll and stretch 1 piece of dough to form a 12-inch-long rope. Flatten dough and arrange so a long side is nearest you, then roll out to a roughly 12- by 4-inch rectangle with a lightly floured rolling pin. Gently press one fourth of ham and cheese into lower third of rectangle, leaving a 1/2-inch border along bottom edge. Stretch bottom edge of dough up over filling and press tightly to seal, then roll up as tightly as possible to form a rope. Cut rope into 12 pieces and transfer to a sheet pan. Make 3 more ropes with remaining dough, ham, and cheese and cut into pieces, transferring to sheet pans. Let rest at room temperature, uncovered, 30 minutes (dough will rise slightly).

Bring water (6 cups) to a boil in a 4-to 5-quart saucepan. Reduce heat and stir in baking soda. Cook pretzel bites in batches in gently simmering water, turning once, until slightly puffed, about 20 seconds. Transfer with a slotted spoon to sheet pans.

Bake until puffed and golden-brown, about 15 minutes (cheese may ooze slightly).

Meanwhile, stir together mustard and honey.

Brush warm pretzel bites with butter and sprinkle with pretzel salt. Serve warm or at room temperature with honey mustard for dipping.

Hawaiian Dinner: Rum Royale

Ingredients

1 ounce light rum

2 ounces Sauterne

1.5 ounces fresh lemon juice

2 ounces pineapple juice

1 tsp sugar (we put in a bit less)

1 dash Peychaud bitters (we could not find these so used Angosturo bitters)

Pineapple Spears

Cherries

Directions

Shake rum through bitters in iced cocktail shaker and strain into glass.

Add pineapple spear and a cherry.

Hawaiian Dinner: Blue Hawaiian Cocktail

Ingredients

3 ounces pineapple juice

1/2 ounce Blue Curacao

3/4 ounce gold rum

1 ounce Cream of Coconut

(note - some recipes also call for 3/4 ounce Vodka).

Directions

I like to add the Blue Curacao "on top" after the other ingredients have been blended - but we "shook" them together last night.

Hawaiian Dinner: Boiled Peanuts

Boiled Peanuts

1 lb raw peanuts in shell

½ cup Hawaiian rock salt

3-4 star anise

1 tsp sugar

Place peanuts in pot and cover with water.  Add rock salt, star anise, and sugar.  Bring to boil, cover and simmer for 1 ½ hours.  Drain.  Refrigerate.  Note:  If these appear to be too salty at first, let them sit before serving. 

Hawaiian Dinner: Chicken Satay with Peanut Sauce

Chicken Satay with Peanut Sauce

Satay

1 tsp ground coriander

1 tsp ground cumin

3 chicken breasts

2 Tbs light soy sauce

1 tsp salt

4 Tbs oil

1 Tbs curry powder

1 Tbs ground turmeric

8 Tbs coconut milk

3 Tbs sugar

With a sharp knife, cut the chicken breasts into fine slices (3in/7.5cm long x 1 ½ in/4 cm wide x ¼ in/5 mm thick).  Put the slices in a bowl and add all the remaining ingredients, including the ground coriander and cumin.  Mix thoroughly and stand overnight, or for 8 hours (you can prepare in the morning for the evening’s meal).

Preheat the grill/broiler (we would normally use a charcoal or gas BBQ grill).  Using 7-8 in/18-20cm wooden satay sticks, thread 2 pieces of the marinated meat on each stick – not straight through the meat, but rather as if you were gathering or smocking a piece of material.  Grill/broil the satays until the meat is cooked through – about 6-8 minutes- turning to make sure they are browned on both sides.  Serve with Peanut Sauce and Cucumber Pickle

Peanut Sauce

2 Tbs oil

3 garlic cloves, finely chopped

1 Tbs Massaman or Red curry paste

8 Tbs coconut milk

8fl oz/1 cup stock/broth/water

1 Tbs sugar

1 tsp salt

1 Tbs lemon juice

4 Tbs crushed roasted peanuts (or peanut butter)

4 Tbs dried breadcrumbs

In a frying pan/skillet, heat the oil until a light haze appears.  Add the chopped garlic and fry until golden brown.  Add the curry paste, mix well and cook together for a few seconds.  Add the coconut milk, mix in well and cook for a few seconds.  Add the stock, sugar, salt, and lemon juice, and stir to blend.  Cook for a minute or two, constantly stirring.  Add the ground peanuts and breadcrumbs, stir to blend thoroughly and pour the sauce into a bowl.

Verdict: Wow - super yummy. Chicken was very flavorful and tender. 

Hawaiian Dinner: Teriyaki Edamame

Teriyaki Edamame

2 lbs frozen unshelled soy beans

½ cup bottled teriyaki sauce

1 Tbs sesame oil

3-5 cloves garlic, minced

1 Tbs roasted sesame seeds

Hawaiian salt

Crushed chili pepper flakes to taste

Cook soy beans according to package directions, being sure not to overcook; drain well and place into a large bowl.  Mix together teriyaki sauce and sesame oil and pour over beans; toss to evenly coat soy beans.  Sprinkle chopped garlic, sesame seeds, Hawaiian salt, and pepper flakes on top of soy beans.  Serve warm or cold.  Makes 12 servings.

Chocolate Indulgence: Butternut Squash with Sage Brown Butter and Bittersweet Chocolate

Wines

     Burgans (sp?) Albarino 2006 (Spain)
     Helix Syrah (Reininger) 2004 (Washington)

Ingredients

1 small to medium butternut squash (about 2 1/2 pounds)
2 tablespoons dark molasses
2 tablespoons unsalted butter
2 teaspoons balsamic vinegar
1/4 cup mascarpone cheese
2 tablespoons freshly grated Parmesan
1/4 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
Gray salt and freshly ground pepper
Ravioli dough or 3/4 pound sheet pasta purchased from local Italian delicatessen
Flour, for dusting board
4 tablespoons sweet butter
8 fresh sage leaves
2 ounces Parmesan, for grating
2 ounces bittersweet chocolate, for grating

Directions

Preheat oven to 375 degrees F.

Cut squash in 1/2 and scrape out seeds. Spread 1 tablespoon molasses in the cavity. Season with salt and pepper. Place cut side down on a roasting pan. Cook in the oven until very soft, about 1 hour. (See Chef's Notes.)

Let cool to room temperature and scoop out flesh into the work bowl of a food processor.

Puree squash until smooth, then spread on a baking sheet and return to the 375 degree oven to dry, about 10 minutes. The consistency will be like mashed potatoes. Scrape into a large mixing bowl.

Heat the butter in a saucepan over medium-low heat until it begins to brown. Immediately remove from heat and add remaining 1 tablespoon molasses and all the vinegar. Add to squash with mascarpone, Parmesan, cinnamon, and nutmeg. Season, to taste, with salt and pepper and mix well. The recipe can be made ahead to this point (makes 2 cups filling,) Cover well and refrigerate 4 hours or up to 2 days.

To fill the raviolis: Lay out a sheet of pasta dough on a lightly floured board. Cut into circles with a 3 1/2 inch pastry cutter. Put 1 tablespoon squash filling in the center of 1/2 the rounds using either a pastry bag or a small spoon. Leave a 1/2-inch border all around the filling. Moisten borders with water and top with remaining rounds of dough. Press all the air out and seal firmly by pressing all around with fingertips. Lay raviolis out to dry on a lightly floured board or baking sheet and lightly flour the tops. Repeat until you run out of dough and/or filling. To cook, boil in lightly salted water until tender, about 3 minutes.

Reserve 2 ounces of the cooking water.

Uncooked, filled raviolis may be used immediately or frozen for 2 months. Lay them out on sheet pans and place in freezer until frozen. Transfer to plastic bag.

For the Sage Brown Butter: While raviolis are cooking, in a large saute pan, melt the butter with the sage and a pinch of salt until it foams and becomes light brown. Reserve. On medium heat toss the cooked raviolis in the sage butter then transfer to a serving platter or dishes. Add 2 ounces of the cooking water to the pan and swirl with any residual butter. Spoon the butter sauce over the raviolis, then finish with a generous grating of Parmesan and bittersweet chocolate.

Notes:

I made these in advance and froze them.

I added more sage to the butter plus sliced it.

I used 70% bittersweet SharffenBerger chocolate.

Chocolate Indulgence: Grilled Shrimp with Cocoa-Romesco Sauce

Wines: 

       Burgans (sp?) Albarino 2006 (Spain)
       Helix Syrah (Reininger) 2004 (Washington)



Ingredients

2 tablespoons tequila

2 teaspoons sugar

3 dozen large shrimp (about 2 pounds), shelled and deveined

1/4 cup almonds

1/4 cup hazelnuts

1 red bell pepper

1/4 cup cocoa nibs or grated unsweetened chocolate

1 medium tomato--halved, seeded and coarsely chopped

2 garlic cloves, minced

1 tablespoon sherry vinegar

2 teaspoons masa harina or fine cornmeal

2 teaspoons fresh lemon juice

1 teaspoon kosher salt

1/2 teaspoon crushed red pepper

1/4 cup extra-virgin olive oil

Directions

In a large, shallow glass or ceramic dish, stir the tequila with the sugar. Add the shrimp and toss to coat. Cover and refrigerate for at least 30 minutes.

Preheat the oven to 400°. Put the almonds and hazelnuts in separate pie plates and roast for 8 minutes, or until fragrant. Transfer the hot hazelnuts to a kitchen towel and rub together to remove the skins. Let cool, then coarsely chop the hazelnuts and almonds.

Roast the pepper over a gas flame or under the broiler, turning, until charred all over. Transfer the pepper to a bowl, cover with plastic wrap and steam for 5 minutes. Peel the pepper and discard the stem and seeds. Strain any accumulated juices into a bowl. Coarsely chop the pepper and transfer it to the bowl.

In a food processor, combine the almonds, hazelnuts, roasted pepper, cocoa nibs, tomato, garlic, vinegar, masa harina, lemon juice, salt and crushed red pepper. Process to a fine paste. With the machine on, slowly add the olive oil to form a thick sauce. Scrape the romesco sauce into a bowl and season with salt.

Light a grill. Season the shrimp with salt and grill over a hot fire for about 2 minutes per side, or until just cooked through. Serve the shrimp hot, with the romesco sauce alongside for dipping.

MAKE AHEAD The marinated shrimp and the romesco sauce can be refrigerated overnight. Bring the sauce to room temperature before serving.