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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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Peanut-Free Cilantro Pad Thai
Serves 4
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5 tablespoons Cilantro Oil,
plus more for garnish
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1 pound chicken breasts,
pounded out flat and cut into 1/2-inch strips
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1 pound peeled and deveined
small shrimp
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1 jalapeno, stemmed and
minced with the seeds
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1 red onion, thinly sliced
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4 cups soaked rice stick
noodles (fettuccini-style)
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1 tablespoon fish sauce
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1 cup cooked scrambled eggs
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1 red bell pepper, cut into
1/4- inch dice
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Juice of 2 limes, plus wedge
for serving
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Grapeseed or canola oil for
cooking
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Kosher salt and freshly
ground black pepper
In a wok or sauté pan on
medium-high heat, add 3 tablespoons Cilantro Oil and wok stir the chicken
for 2 minutes, add the shrimp and wok stir for 4 more minutes. Remove
chicken and shrimp from the wok and place on a plate, covered to keep
warm. In the same wok, add 2 tablespoons of Cilantro Oil and sauté the
jalapeno and onions until softened and fragrant, about 1 to 2 minutes.
Add noodles and fish sauce and toss well. Add the eggs, chicken and
shrimp and toss well again. Season with lime juice, kosher salt and
freshly ground black pepper and check for flavor. Serve in a large bowl,
garnished with bell peppers and lime wedge.
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