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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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Cilantro Aioli with Panko Crusted Halibut
Serves 4
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3 eggs, plus 2 additional
pasteurized yolks
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4 scallions sliced, white and
green parts separated
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1 cup Cilantro Oil
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Juice of 1 lemon
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1 cup all purpose flour
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1 cup panko
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2 pounds line caught halibut
fillets, cut into 1-x1-x4-inch strips
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Kosher salt and freshly
ground black pepper
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Canola or grapeseed oil for
frying
Prepare a fryer and heat to 350
degrees. In a food processor fitted with a sharp blade, blend the 2 egg
yolks and scallion whites on high until smooth. In a thin stream, drizzle
in cilantro oil until emulsified. Season with kosher salt and freshly
ground black pepper and check for flavor. Add lemon juice, pulse once and
transfer to a jar and store in refrigerator until needed. Meanwhile,
place the remaining 3 eggs in a dish and beat lightly. Place flour in a
second dish and in a third dish, the panko mixed with scallion greens. To
coat: season the halibut and dredge in flour, then egg, and then panko.
Fry fish until GB&D (golden brown and delicious) and serve with cilantro
aioli on the side.
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