Wine Dinner Extra: Jeraboam Night: Black and Bleu Ahi with Duo of Sauces

Black and Bleu Ahi with Wasabi Butter, and Candied Ginger-Kiwi Sauce

Candied Ginger-Kiwi Sauce

1 kiwi, peeled and diced

1 TBS rice wine vinegar

2 TBS lime juice

2 tsp brown sugar

1 ½ TBS peeled ginger, sliced into 2” julienne strips

½ cup orange juice

2 tsp sugar

Wine Dinner Extra: Liqueur Tasting: Panko and Macadamia Crusted Mahi Mahi with Tropical Fruit Salsa

Panko and Macadamia Crusted Mahi Mahi with Tropical Fruit Salsa

Adapted from: Bon Appetit, June 1991

Ingredients

1 ½ - 2 lbs mahimahi (1 inch thick)

2/3 cup panko*

1/2 cup chopped macadamia nuts

2 teaspoons minced fresh cilantro

1/4 teaspoon salt

8 tablespoons (1/2 stick) unsalted butter, melted

Directions

Preheat oven to 425°F.  Place baking sheet in oven to preheat with the oven.

Combine panko and next 3 ingredients in small bowl. Mix in 4 tablespoons butter. Season generously with pepper. Pour remaining 4 tablespoons butter into shallow baking dish. Coat mahimahi with butter.

Place mahimahi on preheated baking dish. Bake approximately 1/2way. Spoon panko mixture atop fish, dividing evenly. Press topping gently to adhere. Continue baking until fish is cooked through.

Portion and transfer to plates to serve. Top with Tropical Fruit Salsa.

Tropical Fruit Salsa

Ingredients

1/2 red bell pepper, cut into 1/4 inch pieces

1 mango, peeled, pitted, cut into 1/4 inch pieces

Fresh pineapple (cored) (about 1 1/2 cups), cut into 1/4 inch pieces

2 green onions, thinly sliced

1/2 to 1 cup cilantro (to taste)

2 Tbs fresh lime juice

Finely grated peel of one lime

1 Tbs olive oil

1 Tbs rice vinegar

1 chopped garlic clove

1/4 tsp cayenne pepper or ~1/2 tsp red pepper flakes (to taste)

Directions

Toss together several hours or one day prior to serving (refrigerate)

Notes:

Additional fruits may be added to the salsa, like kiwi.

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.