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Wine And Food

 

Dining Tip: Roasted Salmon with Asparagus and Mushrooms

An easy spring recipe that matches well with white wine
 

• 6 salmon fillets, 6 to 7 ounces each, skin on ST recipe040510 225 Wine And Food
• 4 tablespoons extra-virgin olive oil, plus more for drizzling if desired
• Sea salt and freshly ground black pepper to taste
• 3/4 pound fresh chanterelle or button mushrooms, cleaned and cut into uniform pieces
• 2 shallots, peeled and finely chopped
• 1 bunch fresh asparagus spears, trimmed and steamed
• Sliced fresh tomato and lemon, for garnish (optional)

1. Preheat the oven to 425° F. Rub the salmon fillets all over with 2 tablespoons of the oil and season well with salt and pepper. Place fillets in a foil-lined roasting pan or on a foil-lined baking sheet, skin-side down, and cook in the oven until fish is just cooked through, about 10 to 12 minutes.

2. While salmon cooks, in a large sauté pan, heat the remaining 2 tablespoons of the oil over high heat until almost smoking. Add the mushrooms and cook until they are just browned, 2 to 5 minutes. Add the shallots and continue to cook another 2 minutes, until tender and fragrant. Season with salt and pepper to taste. Add a splash of water to the pan to deglaze and scrape up all the browned bits in the pan with a wooden spoon. Remove from the heat.

3. To serve, arrange asparagus on plates and place salmon and mushrooms over. Garnish with extra-virgin olive oil, lemon and tomato if desired. Serves 6.

 

ST recipe041210 225 Wine And Food

Dining Tip: Lime-Garlic Marinated Sirloin Steak

A great grilling recipe that matches well with Malbec
 

Recipe courtesy of chef John Schenk of Strip House.

• 10 to 12 cloves garlic, peeled and lightly crushed
• 1/2 cup plus 1 teaspoon olive oil
• 1 teaspoon red pepper flakes
• 2/3 cup fresh lime juice (about 5 limes’ worth)
• 2 teaspoons ground coriander seed
• 1 1/2 teaspoon ground cumin
• 2 tablespoons chopped cilantro leaves, plus more for optional garnish
• 1 1/2 teaspoon kosher salt, plus extra for seasoning
• 1/2 teaspoon ground black pepper, plus extra for seasoning
• 1 2-pound sirloin steak

1. Combine the garlic and 1/2 cup oil in a sauté pan and bring to a simmer. Gently cook for about 4 minutes, being careful not to let the garlic brown. Add the red pepper flakes and remove from the pan from the heat. Allow the mixture to cool for 1 minute, then add the lime juice and bring back to a simmer. Once a simmer is reached, remove the pan from the heat and pour the contents into a wide, shallow bowl to cool. Once the mixture is cool, stir in the coriander, cumin, cilantro, salt and pepper. Combine the steak and the cooled marinade in a zip-sealed bag large enough to hold the meat flat. Marinate in refrigerator for at least for one hour but no more than four hours, turning the bag every 30 minutes or so.

2. Preheat the grill to high heat. Remove the meat from the marinade and discard any solids that may be clinging to the meat and pat the meat dry with paper towels. Use clean hands or a brush to lightly oil the meat, then season it with salt and pepper on both sides. Grill it over high heat for 3 minutes or until charred, then turn with tongs and grill the other side, 3 minutes for medium-rare, 5 minutes for medium, 7 minutes for well-done. Remove the steak from the grill and let rest for 5 minutes before slicing and serving. Garnish with cilantro if desired. Serves 4.

ST recipe031510 225 Wine And Food

Dining Tip: Pasta with Crab, Hot Peppers and Garlic

A spicy dish that matches well with Chenin Blanc

• 2 tablespoons extra virgin olive oil
• 8 cloves garlic, thinly sliced
• 1 jalapeno pepper, stem removed, finely chopped (Seeds and pith, which contribute most of the heat, may be removed and discarded if desired)
• 1 pint cherry tomatoes, cut in half, or 1 16-ounce can plum tomatoes, coarsely chopped
• Salt and freshly ground pepper to taste
• 1/4 cup white wine
• 1/2 cup chicken, fish or vegetable stock, clam juice, or water
• 4 tablespoons butter
• 12 ounces lump crab meat, picked over to remove any shells
• 1/4 cup flat Italian parsley leaves, finely chopped
• 1 pound linguine, spaghetti or other dried pasta of your choice

1. Bring a large pot of salted water to a boil.

2. In a large saute pan, heat the olive oil over medium-low heat and add the garlic and pepper. Stir well to coat and cook for five minutes, or until the garlic is fragrant and golden. Increase the heat to high and add the tomatoes, cut side down. Season with salt and pepper and cook for five to seven minutes, stirring occasionally and turning and pressing the tomatoes to release their juices. Add the wine and cook over high heat until it is reduced by half. Reduce the heat to medium and stir in the stock, juice or water. Bring to a boil, then stir in the butter, one tablespoon at a time.

3. Add the pasta to the boiling water and cook according to package directions, until al dente. While the pasta cooks, fold the crab and parsley into the sauce, adjust the seasoning with salt and pepper if necessary, and reduce the heat to low until the pasta finishes cooking.

4. Drain the pasta and return it to the hot pot over medium-low heat. Toss with tongs for 30 seconds to a minute to fully dry the pasta and prepare it to absorb the sauce. Turn off the heat and add the sauce to the pasta, tossing and stirring to coat it completely. Serve immediately.

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