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Cilantro Oil
Black Bean
Chicken ‘Fajitas’
Cilantro Aioli with Panko Crusted Halibut
Peanut-Free
Cilantro Pad Thai
David Myers’
Seared Tuna with Avocado and Cucumber Salad
WINE NOTES
Stony Hill White Riesling: Certain areas of northern California have
the rocky soils and cool climate necessary to grow wonderful
Alsatian-style Rieslings. Since Riesling is a ‘secondary’ grape in
Northern California, mainly made just for the wineries, they tend to be
sold at finer wine stores at low prices. This wine has little ‘RS’ or
residual sugar which makes the wine more viscous and mouthcoating. Aromas
of flowers, melons and green grapes, as well as the weight of the mouth
feel, help this riesling to add backbone to richer dishes and allows it to
be more versatile.
Domaine des Vieilles
Pierres-Saint-Veran : Real ‘burgundy’ comes from the burgundy region
of East central France- not a jug. Primarily, white burgundy is chardonnay
and red burgundy is pinot noir. While many French burgundies from the
Chablis and cote d’or region tend to be pricey, smaller regions such as
the cote challonase and cote maconais or macon regions have great
burgundies for more affordable prices. St. Veran is an elevated village of
the Macon region producing almost all chardonnay. Grown in limestone, then
vinified in steel tanks, this wine has fresh ‘green’ flavors and plenty of
crisp acid. Very versatile, it is especially enjoyable with very flavorful
foods. |
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Black
Bean Chicken ‘Fajitas’
Serves 4
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2 tablespoons Cilantro Oil
for cooking, plus additional for garnish
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1 1/2 tablespoons minced
fermented black beans
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1 tablespoon minced ginger
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2 red onions, cut into 1/4-
inch slices
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1 teaspoon sambal (optional)
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4 chicken breasts, skinned
and cut into ½- inch strips
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1 red bell pepper, cut into
¼- inch slices
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1 avocado, cut into ½- inch
slices, tossed with lime juice (one wedge)
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8 moo shu wrappers or flour
tortillas, steamed hot
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1 lime, sliced into wedges
for garnish
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Kosher salt and freshly
ground black pepper
In a skillet or wok coated lightly
with cilantro oil over high heat, sauté fermented black beans, ginger, and
onions until caramelized, about 4 to 5 minutes. If you would like the dish
spicier, add sambal. Season with kosher salt and freshly ground black
pepper to taste. Add chicken and sauté until cooked through, about 6
minutes. Add bell peppers and toss. Check again for flavor. Serve
immediately: take a hot moo shu wrapper, add chicken-onion-pepper
mixture, top with avocado and a squeeze of lime juice, roll tightly, place
on plate, top with a drizzle of Cilantro Oil and enjoy.
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