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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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Shrimp Cake with Citrus
Salad
Serves 4
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1 pound small
shrimp, peeled, deveined, rough chopped, drained well
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4 scallions
sliced, white and green part separated
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1/2-3/4 cup
Garlic-Lime Aioli, plus extra for garnish
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2 cups fresh
bread crumbs on a plate
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1 teaspoon
minced ginger
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1 orange,
segmented
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1 lime,
segmented
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1 lemon,
segmented
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½ small
grapefruit, segmented
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Kosher salt and
freshly ground black pepper
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Grapeseed or
canola oil for cooking
In a chilled bowl,
mix the shrimp with scallion whites and season with kosher salt and
freshly ground black pepper. Mix in ½ cup Garlic-Lime Aioli, mixture
should have the texture of loose hamburger. Add more Garlic-Lime Aioli if
possible but you don’t want the mixture too loose. Make small, ¼ cup
patties by patting in bread crumbs. In a sauté pan coated lightly with
oil over high heat, add the shrimp cakes and brown on both sides, about 4
minutes a side. Meanwhile, in a small bowl, mix the ginger with all the
citrus fruit and the scallion greens. Season with kosher salt and freshly
ground black pepper to taste. To serve, place a small mound of citrus
salad on a plate and top with 2 shrimp cakes. Garnish with a small dollop
of Garlic-Lime Aioli on the shrimp cakes.
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