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Asian Duck Confit with Red Cabbage Slaw Southeast Asian Gravlox with Avocado Salsa
Michael Ruhlman’s
Spinach - Arugula Salad and Warm Bacon-Shallot Vinaigrette using Housemade
Bacon WINE NOTES Sullivan Vineyards Red Ink: One of the more interesting styles of wine coming from California is a meritage. Meritage (pronounced like ‘heritage’) is American-style Bordeaux red wine, usually cabernet sauvignon-based that is blended with different amounts of merlot, malbec, petite verdot and cabernet franc. This wine is full of blue/black fruits and very rich. Great with this chicken and the confit. Louis Latour Chablis La Chanfleure: Chablis is chardonnay from the Chablis region of Burgundy. The climate is fairly northern and the dry, stony land gives a distinct ‘green’ flavor to these wines -- full of flint and sour apple. Great with salted and cured fish and meat as a wine that takes the back seat to the dish. |
Dry-curing is a great way to add flavor to food and you don't need a smoke house—you can do it easily at home in your own kitchen, no matter what the meat is. This week's guest chef: Michael Ruhlman Makes 6 cups
In a large bowl, combine all ingredients and mix together.
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