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Garlic-Lime Aioli
Shrimp Cake
with Citrus Salad
Spicy French
Fry Sandwich
PLT-Pork
Burger with Bacon/Lettuce/Tomato
Seth and Angela Raynor’s Sauteed East Coast Halibut
with Coconut-Makrut Lime Sauce
WINE NOTES
Craggy Range Sauvignon Blanc: Martinborough, New Zealand is a
rising star in the wine world, not just for sauvignon blanc, but for the
great chardonnay and pinots they produce in the cool, dry climate. Also
notable about Martinborough is that single vineyard wines are becoming
more popular. Unlike its Marlborough counterpart, this wine is crisp and
clean with nice limey and passion fruit notes without the searing acidity
generally associated with the new world sauvignon blancs. The wine has a
‘stelvin closure’ aka screw cap -- many new world wineries, especially in
Australia and New Zealand have chosen to use this sealing method,
especially in whites, to avoid tainted corks from spoiling the wine.
BlueGinger House Ginger Ale: A great fresh drink using
ginger syrup and soda water or sparkling water. It will change the way you
think about soft drinks. Just boil water, add fresh, peeled ginger and
allow to steep. To make the syrup combine fresh, peeled ginger and equal
parts water and sugar. Bring to a boil, then reduce heat and simmer until
you get a slightly syrupy texture. Strain and chill. Fill a glass with 2
parts sparkling or soda water. Pour 1 part ginger syrup down the side of
the glass so it forms a layer on the bottom. Stir before drinking. This
ginger syrup can also be used to flavor teas or served over fresh fruit or
ice cream. |
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PLT-Pork
Burger with Bacon/Lettuce/Tomato
Serves 4
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2 pounds naturally fed ground
pork
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1 small red onion, minced
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8 strips crispy bacon
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1 small head iceberg lettuce
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1 large beefsteak or heirloom
tomato, cut into ¼-inch slices
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4 sesame seed hamburger buns,
toasted
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½ cup Garlic-Lime Aioli
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½ head Napa cabbage, cut into
¼-inch ribbons
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¼ cup naturally brewed rice
vinegar
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2 tablespoons grapeseed oil
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Kosher salt and freshly
ground black pepper
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Grapeseed or canola oil for
cooking
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Cooking spray
Prepare a hot, clean grill,
sprayed slick. In a chilled bowl, mix the pork with the onions and season
with kosher salt and freshly ground black pepper to taste. Make 4
patties, throwing the pork to remove some air. On the grill, cook the
patties until cooked through, about 5 minutes a side. To make the
sandwich, spread the Garlic-Lime Aioli on the top and bottom of bun.
Start layering ingredients, with lettuce on bottom bun, then bacon, pork
burger, and tomato. Season with kosher salt and freshly ground black
pepper and top with bun. Serve with simple slaw of Napa cabbage mixed
with naturally brewed rice vinegar and grapeseed oil.
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