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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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Seth
and Angela Raynor’s Sauteed East Coast Halibut with Coconut-Makrut Lime
Sauce
Serves 4
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4 6-ounce pieces of halibut,
2-inches thick
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1 cup Garlic Lime Aioli, plus
more for garnish
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2 bags panko
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1 lime
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3 tablespoons minced ginger
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1 stalk lemongrass, crushed
and minced
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10 Makrut lime leaves,
chopped, plus 2 more for garnish
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6 black peppercorns
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2 tablespoons canola oil
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1/2 cup water
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2 cans coconut milk (the
Raynors recommend the Chaokho brand)
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1/2 cup lime juice
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1/4 cup fish sauce
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1 teaspoon salt
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1/4 cup palm sugar
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4 purple potatoes, steamed,
peeled and sliced lengthwise
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4 Yukon gold potatoes,
steamed, peeled and sliced lengthwise
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1 bunch Chinese long beans,
blanched
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2 to 3 ounces morels, chopped
and sautéed in a small amount of extra virgin olive oil, seasoned with
salt and pepper
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1/2 cup sambal, for garnish
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3 red jalapenos, cut into
1/4-inch coins, for garnish
Pre-heat
oven to 400 degrees. In a saucepan over medium-high heat, sauté ginger,
lemongrass, Makrut lime leaves, and peppercorns in canola oil, until
fragrant and softened. Do not allow to color. Add water and coconut milk
and bring to simmer. Steep over medium-low heat for 15 minutes. Bring
liquid back to a simmer and add lime juice, fish sauce, salt and palm
sugar, stirring to dissolve. Add potatoes, beans, and mushrooms to the
sauce and stir until heated through. Season halibut with salt and pepper.
Coat one side with generous amount of Garlic Lime Aioli and press into
plate of panko. Heat oil in an oven-proof saute pan over medium-high heat.
When hot, sear halibut, panko-side down, until nice crust is formed, about
1 to 2 minutes, flip and sear other side for about 1 to 2 minutes. Place
halibut, panko-side up, in hot oven until cooked through, about 2-3
minutes. To serve, place halibut in center of a shallow soup bowl. Spoon
sambal and jalapeno coins around edge of dish. Spoon Makrut lime coconut
sauce around fillets. Dollop reserved Garlic-Lime Aioli on top of fillets,
and scatter julienne Makrut lime leaves.
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