Sweet and Sour Pork with Tropical Fruits

Cranberry Sweet and Sour Sauce Sweet and Sour Pork with Tropical Fruits Spicy Chicken Paillard with Sweet and Sour Shanghai Noodles Seared Calf’s Liver with Bacon-Sweet and Sour Potatoes Susan Spicer’s Carrot and Onion-crusted Scallops with Cranberry Sweet and Sour Sauce WINE NOTES Foxglove Chardonnay: Wines from the central coast of California are gaining more prominence but still are more inexpensive than their northern California counterparts. Because the vintners use new oak and the grapes come from a cooler region, this wine has a light creaminess and is balanced with flavors of tangerine and golden apple. Ruston Merlot half-bottle: Merlot has gotten a ‘bad rap’ lately but is still the primary grape of many great Bordeaux and American blends. Great to use when you want big flavors of plum, blueberry, cocoa and white pepper without the muscle of a cabernet sauvignon. Half bottles are great for dinners for two or wine pairings for four. They allow for more variety in a meal and broaden the opportunity to try high end wines for less money.		Spicy Chicken Paillard with Sweet and Sour Shanghai Noodles Serves 4 4 free range or organic boneless, skinless chicken breasts, pounded to 1/3-inch thick 1 cup rice flour 1 bunch scallions, cut into 1-inch batons, top ¼ of bunch sliced into 1/8-inch green slices for garnish ½ pound blanched shanghai noodles 1 small English cucumber, sliced into long strands using a mandoline, no seeds 1 cup Cranberry Sweet and Sour Sauce Kosher salt and freshly ground black pepper Canola or grapeseed oil for cooking Season the chicken with kosher salt and freshly ground black pepper and dredge in rice flour. In a large sauté pan coated lightly with oil over medium-high heat, brown the chicken on both sides, about 4-5 minutes a side. Drain on paper towels-lined plate. In the same pan coated with oil, add the scallion batons and sauté. Add noodles and heat thoroughly. Add Cranberry Sweet and Sour Sauce and toss together. Season with kosher salt and freshly ground black pepper to taste. Right before serving, toss quickly with cucumbers and serve family style. Garnish with scallion greens.


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