|
 
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. |
|
David
Myers’ Seared Tuna
with Avocado and Cucumber Salad
Serves 4
-
1 pound center-cut,
sushi-grade tuna
-
1/2 cup black peppercorns,
toasted and crushed
-
2 tablespoons grapeseed oil
-
2 cucumbers, peeled, sliced
lengthwise, seeded then sliced into 1/4 inch slices
-
1 cup whole milk yogurt
-
Juice of 1 lemon
-
4 avocados, diced
-
Juice of 1 lime
-
Kosher salt and freshly
ground black pepper, to taste
-
Cilantro Oil, to finish
Coat tuna in crushed peppercorns
and set aside. Over medium-high heat, heat oil in a medium sized pan. Add
tuna to hot pan and sear, approximately 1 to 2 seconds on each side.
Remove from pan and cut into 1/4-inch slices. In a medium bowl, combine
cucumber, yogurt, and lemon juice. Season to taste with salt and pepper.
In a separate bowl, combine diced avocado and lime juice. To serve, put a
mound of avocado mixture on plate and place several slices of tuna on
top. Place approximately one tablespoon of the cucumber salad next to the
tuna. Drizzle cilantro oil on tuna.
|
