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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-Kaffir 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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Spicy French Fry Sandwich
Serves 4
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3 large Kennebeck potatoes, peeled, cut into
shoe strings on mandoline, soaking in ice water
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1 tablespoon kosher salt
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1 teaspoon Korean chile flake
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1 teaspoon Thai bird chiles
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1 teaspoon sugar
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4 small hoagie rolls, toasted with butter a la
Jacques Pepin at Hojo’s
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1/2 cup Garlic-Lime Aioli
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½ head iceberg lettuce, shredded
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Kosher salt and freshly ground black pepper
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Grapeseed or canola oil for cooking
Prepare a fryer or medium stock pot filled
1/3 the way up with canola oil and heat to 275 degrees. Drain the cold
shoestring potatoes well and fry until light brown, transfer to a paper
towel-lined plate. Do not season them at this point. Mix the salt and
spices together and set aside. Let fries come to room temperature and heat
fryer to 375 degrees. Fry until GB&D (golden brown and delicious).
Season with spiced salt. Meanwhile, spread Garlic-Lime Aioli on both
buttered sides of the roll and place iceberg on both sides. Lay spicy
French fries on the iceberg, close hoagie, enjoy big time.
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