Amador Wine Destinations
Grilled Fish Tostada Salad
Serves: 4
INGREDIENTS:
4 each 6oz Fresh Fish Fillets
1 tsp. Creole seasoning blend
½ tsp. Kosher salt
8 small flour tortillas
12 ounces finely shredded cheese (Mexican blend)
6 cups spring mix of lettuce, washed, dried and torn
½ cup Citrus Vinaigrette (see recipe below)
½ cup cooked corn kernels
4 oz. sliced roasted peppers (red, yellow or poblano)
8 ounces Tomato Salsa (see recipe below)
¼ cup Chimichurri Sauce (see recipe below)
1 ripe avocado, quartered and cut into fan
PREPARATION:
Preheat oven to 375 degrees.
Season fish on both sides with Creole seasoning and kosher salt. Grill on each
side until done, or until fish reaches 145ºF. Remove from grill.
While fish is grilling, lay tortillas on baking sheet. With a fork, poke holes
in tortillas, ½ inch apart over the whole tortilla. Lightly brush with olive oil
and bake in preheated oven until lightly browned, about 5 minutes. Evenly
sprinkle cheese onto tortillas and continue baking until cheese is completely
melted.
Place 2 tortillas on each of four plates. Toss spring mix with citrus
vinaigrette, corn kernels, and peppers and mound one-fourth of mixture on top of
each plate of tortillas. Sprinkle tomato salsa over salad mix.
When done, slice fish and place on top of salad, drizzle with chimichurri sauce.
Top with avocado fan.
Citrus Vinaigrette
INGREDIENTS:
2 Tbsp. olive oil
2/3-cup rice wine vinegar
1/3 cup orange juice
1 Tbsp. Dijon mustard
1 tsp. honey
2 tsp. minced garlic
1 Tbsp. minced shallots
½ tsp. Creole seasoning
2 Tbsp. chopped fresh cilantro
Mix all ingredients together. Refrigerate.
Chimichurri Sauce
INGREDIENTS:
¾ cup extra virgin olive oil
1/3 cup rice wine vinegar
½ cup fresh squeezed lemon juice
2 tsp. kosher salt
½ tsp. black pepper
1 bunch (1 ½ ounces) flat-leaf parsley, stemmed and minced
½ bunch (½ ounce) cilantro, stemmed and minced
½ tsp. dried oregano
Scallion tops, thinly sliced
4 tsp. minced garlic
PREPARATION:
Combine the olive oil, rice vinegar, lemon juice, salt and pepper in a medium
bowl. Using a wire whisk, mix until evenly blended.
Add all remaining ingredients and, using a rubber spatula, gently mix until
evenly blended. The mixture should be highly seasoned; add more salt or vinegar,
if desired. Refrigerate for up to 3 days.
Tomato Salsa
INGREDIENTS:
1 ½ lbs. plum tomatoes, seeded and diced
½ cup finely diced red onion
2 cloves garlic, minced
2 Tbsp chopped fresh cilantro
1 fresh jalapeno (about 2 tsp.), stemmed and finely diced
1 tsp. Creole seasoning blend
Kosher salt, to taste
Juice of one lime
2 Tbs. extra virgin olive oil
Mix all ingredients together. Refrigerate.
Fried Sweet Cheese Ravioli with Honey
makes 24
Ingredients
4 cups coarsely grated whole-milk mozzarella cheese
15-ounce container whole-milk or part-skim ricotta cheese
1 cup grated pecorino Sardo or pecorino Romano cheese
4 teaspoons grated lemon peel
4 cups bread flour
1/2 teaspoon salt
4 large eggs, beaten to blend
1/4 cup (1/2 stick) unsalted butter, cut into 1/2-inch pieces, room temperature
1/2 cup plus 2 tablespoons (about) room-temperature water
Corn oil or olive oil (for frying)
Honey (preferably chestnut)
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Preparation
Mix all cheeses and lemon peel in large bowl; set cheese mixture aside.
Lightly flour 2 baking sheets. Mix bread flour and salt in another large bowl;
mix in beaten eggs. Using fingertips, rub in butter a few pieces at a time until
well blended. Add 1/2 cup water; stir to blend, adding more water by
tablespoonfuls if dough is dry. Knead in bowl until dough comes together. Turn
dough out onto floured surface; knead until smooth and elastic, about 10
minutes.
Divide dough into 4 pieces. Roll out 1 dough piece on lightly floured surface to
scant 1/8-inch thickness. Using 3 1/2-inch-diameter cookie cutter or biscuit
cutter and using sharp knife as aid, cut out rounds. Repeat with remaining dough
pieces. Transfer half of dough rounds to prepared baking sheets. Place 2 level
tablespoons cheese mixture in center of each dough round on baking sheets. Brush
edges of dough rounds lightly with water. Cover with remaining dough rounds,
pressing firmly on edges to adhere and seal.
Preheat oven to 300°F. Pour enough oil into heavy large pot to reach depth of 2
inches. Heat oil to 350°F. Add 3 to 4 ravioli at a time to hot oil in pot and
deep-fry until golden, turning once, about 4 minutes. Transfer to paper towels
to drain. Place ravioli on baking sheets and keep warm in oven while frying
remaining ravioli. (Can be prepared 1 day ahead. Cool; cover and refrigerate.
Place on baking sheets and rewarm in 350°F oven until heated through and cheese
melts, about 10 minutes.) Place ravioli on platter. Drizzle with honey and serve
hot.
Grilled Lemon
Chicken and Moroccan Couscous Salad
serves 6
Ingredients
Couscous:
2 cups low-salt chicken broth
2 tablespoons extra-virgin olive oil, divided
1 tablespoon ground ginger
2 garlic cloves, pressed
2 teaspoons salt, divided
1 teaspoon ground turmeric
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cumin
1 10-ounce box plain couscous
1/2 cup raisins
1 cucumber, peeled, seeded, cut into 1/2-inch cubes
1 large red bell pepper, cut into 1/2-inch cubes (about 2 cups)
1 large carrot, peeled, quartered lengthwise, thinly sliced crosswise
1 cup thinly sliced green beans or trimmed sugar snap peas
2 teaspoons finely grated lemon peel
1/4 cup fresh lemon juice
Chicken:
2 1/2 tablespoons extra-virgin olive oil plus additional for drizzling
2 tablespoons fresh lemon juice
1/2 teaspoon salt
1/2 teaspoon ground black pepper
6 large skinless boneless chicken breast halves, pounded to 1/3-inch thickness
3/4 cup plus 1/3 cup (loosely packed) chopped fresh cilantro
1/2 cup chopped toasted almonds (optional)
1 lemon, cut into 6 wedges
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Preparation
For couscous:
Bring chicken broth, 1 tablespoon oil, ginger, garlic, 1 teaspoon salt,
turmeric, cinnamon, and cumin to boil in heavy large saucepan. Stir in couscous
and remove from heat. Scatter raisins over, cover, and let stand until couscous
softens, about 10 minutes. Fluff couscous with fork, breaking up any lumps with
fingertips. Transfer couscous to large bowl. Add cucumber, red bell pepper,
carrot, green beans, and lemon peel. Whisk remaining 1 tablespoon oil, 1
teaspoon salt, and lemon juice in small bowl. Add to couscous; toss to coat.
Season to taste with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover
and chill. Bring to room temperature before serving.
For chicken:
Place 2 1/2 tablespoons oil, lemon juice, 1/2 teaspoon salt, and 1/2 teaspoon
pepper in large resealable plastic bag. Add chicken and seal bag, releasing any
excess air; turn several times to coat. Let stand at room temperature 30
minutes. Alternatively, chill 1 to 3 hours and bring to room temperature before
continuing.
Prepare barbecue (high heat). Brush grill rack with oil. Transfer chicken from
bag to barbecue with some marinade still clinging and grill until slightly
charred and just cooked through, about 4 minutes per side. Transfer chicken to
platter and let rest 10 minutes. Stir 3/4 cup chopped cilantro into couscous.
Sprinkle almonds over, if desired. Drizzle chicken with oil, sprinkle remaining
1/3 cup chopped cilantro over, and garnish with lemon wedges. Serve with
couscous.
Italian
Sausage Tortellini Soup
serves 6
Ingredients
1 (3.5 ounce) link sweet Italian sausage, casings removed
1 cup chopped onions
2 cloves garlic, minced
5 cups beef stock
1/3 cup water
1/2 cup red wine
4 tomatoes - peeled, seeded and chopped
1 cup chopped carrots
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1 cup tomato sauce
1 zucchini, chopped
8 ounces cheese tortellini
1 green bell pepper, chopped
1 tablespoon chopped fresh parsley
2 tablespoons grated Parmesan cheese for topping
Directions
Place the sausage in a large pot over medium high heat and saute for 10 minutes,
or until well browned. Drain the fat except for about 1 tablespoon, add the
onions and garlic and saute for 5 more minutes.
Next add the beef stock, water, wine, tomatoes, carrots, basil, oregano and
tomato sauce. Bring to a boil, reduce heat to low and simmer for 30 minutes,
skimming any fat that may surface.
Add the zucchini, tortellini, green bell pepper and parsley to taste. Simmer for
10 minutes, or until tortellini is fully cooked. Pour into individual bowls and
garnish with the cheese.
Cabbage Rolls
serves 12
Ingredients
2 cups uncooked long-grain rice
4 cups water
2 large heads savoy cabbage
1 cup water
2 onions, chopped
3 tablespoons butter
3/4 cup uncooked long-grain rice
1 pound extra-lean ground beef
1/2 pound pork sausage
4 cloves garlic, minced
2 teaspoons dried dill weed
3/4 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon white sugar
1 (26 ounce) can condensed tomato soup
1 (28 ounce) can whole peeled tomatoes, with liquid
8 bay leaves
Directions
Wash rice thoroughly. In a medium saucepan, combine 2 cups rice and 4 cups
water. Bring to boil; reduce heat, cover and simmer for 20 minutes or until all
of the water is absorbed.
In the meantime, remove the core from the cabbages using a thin, long knife.
Place 1 cabbage in a microwave proof container with a lid with core side down.
Pour 1/2 cup water into the container with the cabbage, cover and microwave on
HIGH (full power) for 10 minutes. Carefully turn cabbage over and cook covered
for an additional 10 minutes. When cabbage is cooked, let sit until it is cool
enough to handle. Separate leaves carefully, removing any tough ribs. Cook the
second cabbage in the same manner.
Divide chopped onions in half. Saute one half of the onions in 3 tablespoons
butter; cook just until translucent (do not brown). In a large mixing bowl, mix
together both the cooked and uncooked rice, cooked and uncooked onions, ground
beef, pork sausage, garlic, dill weed, salt, black pepper and sugar and mix well
to blend.
Spoon about 2 tablespoons of mixture onto each cabbage leaf. Bring one end of
cabbage leaf over mixture, roll and tuck ends in to prevent any filling from
falling out.
Preheat oven to 350 degrees F (175 degrees C). Prepare two 9x13 inch casserole
dishes by placing some left over cabbage leaves in bottom of each. Arrange
cabbage rolls in a single layer tight against each other.
In a food processor or blender, process condensed tomato soup and tomatoes. Pour
tomato mixture over the cabbage rolls until just covered. Place 4 bay leaves on
top of sauce in each dish. Cover each dish tightly with aluminum foil.
Bake in a preheated 350 degrees F (175 degrees C) oven for 2 hours. Once cooked,
remove the dishes from the oven and let cool for 15 minutes before removing
aluminum foil. Serve hot.
Crème de Marscapone aux Fraises
serves 4
Ingredients:
2 cups Marscapone Cheese
1 cup Strawberries>BR> 1/4 cup Granulated Sugar
3 tbsp. Milk
2 tsp. Balsamic Vinegar
2 tbsp. Honey
1 Lemon
Directions
In a bowl, stir the marscapone, sugar, and milk together.
Shred a little bit of the lemon rind, and stir it into the marscapone mixture.
Cut strawberries into quarters. Mix together the honey and vinegar.
In individual serving dishes or glasses, layer alternately the marscapone
followed by a layer of strawberries. Repeat until finished. Then pour a little
honey and vinegar sauce over the top.
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