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Makrut Lime Crab Mix
Oven
Roasted Crab Coated Halibut with Cucumber Carpaccio
Crab Beggar’s Purse
Veggie Tempura with Crab Dip
WINE
NOTES
Blue
Ginger Gimlet: A signature libation at Blue Ginger, this is an
interesting twist on a standard cocktail. Doubling up on the lime will
intensify the flavor. Use your imagination and add a new ingredient to an
old drink to give it new life. Example: a mango side car using mango juice
instead of orange. This is great w/ fried canapés.
Marc
Bredif Vouvray; Loire Valley, France: Vouvray is made from the chenin
blanc grape and is found around the town of Vouvray near the Loire Valley.
It can range in profile from off dry to sweet with notes of flowers,
honey, and raisins. The Loire Valley diet is comprised largely of seafood
and the wines that come from there work very well with fish. Hint: when
cooking certain dishes, look to where they come from or what foods are
eaten in certain regions. People’s diets dictate their palate preferences
and influence the ways they create the profiles of their wines. |
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The Too Hot
Tamales’
Skillet Chilaquiles
Serves 4
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1 cup tomatillo salsa, homemade (see recipe
below) or store bought
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1/2 cup heavy cream or half and half
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6 cups high quality, crispy corn chips
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6 ounces monterery jack cheese, grated (about 1
cup)
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2/3 cup Makrut Lime Crab Mix
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optional garnishes:
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salsa fresca
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avocado chunks
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sour cream
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fried eggs
In a wide skillet, bring tomatillo salsa and cream to
a boil. Add Makrut Lime Crab Coating and cheese, stirring to combine.
Add chips and mix gently coating each chip while simmering. Continue to
simmer and stir for 3 to 4 minutes, then remove from heat and divide among
4 warm plates. Top each plate with salsa fresca, avocado chunks, a
drizzle of sour cream, and/or a fried egg and serve immediately.
Tomatillo
Salsa
Makes 3 1/2 cups
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1 pound tomatillos, husked, washed and
cut into quarters
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2 to 4 large jalapeno chiles, stemmed, seeded if
desired and roughly chopped
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1/2 cup cold water
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1/2 medium onion, cut in half
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2 bunches cilantro, stems and leaves
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2 teaspoons salt
Place the tomatillos, jalapenos and water in a
blender or food processor fitted with the metal blade. Puree just until
chunky. Then add the remaining ingredients and puree about 2 minutes more,
or until no large chunks remain. This salsa keeps in the refrigerator, in
a covered container, about 3 days.
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