|
 
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. |
|
Master
Cilantro Oil
Makes 2 cups
-
3 bunches cilantro, washed,
spun dry, leaves picked
-
1/2 cup packed spinach leaves
-
1 tablespoon sugar
-
2 cups grapeseed oil
-
Kosher salt to taste
Prepare an ice bath with a
strainer. Bring 4 quarts of water to a boil, then salt the water until it
tastes like sea water. Add the cilantro and spinach and blanch for 2
minutes until soft but still very green. Immediately, transfer to an ice
bath and chill. Squeeze out all excess water and transfer to a blender.
Add sugar and blend on high speed, adding the oil in a steady stream.
Puree should be green and smooth. Season with kosher salt and freshly
ground black pepper and check for flavor. Store Cilantro Oil in an
airtight jar.
|
