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Asian
Tapenade
Seared Tuna Sashimi with Asian Tapenade
Asian Mussel
Pasta
Whole Roasted Tapenade Duck
MaryAnn Esposito's Grilled Vegetable Panini
with Asian Tapenade
WINE NOTES
Maso Canali Pinot Grigio: Peach, apricot, lemon, floral. Hand-harvested
and gently pressed. 7% juice from late-harvest grapes dried on
racks, vinified separately, then added to intensify tropical notes.
Brunello di
Montalcino, Altesino Vendemmia 2000:
Brunello translates into "the little brown one" -- named in honor of
the town. Palate is warm and generous with unique, peppery
qualities. Has a violet smokiness.
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Asian
Tapenade
Master Recipe
Makes about 3 cups
- 1/4 cup minced garlic
- 2 tablespoons minced ginger
- 1 red onion, cut into 1/4-inch dice
- 1/4 cup minced fermented black beans
- 1 jalapeno, stemmed, minced with seeds
- 2 red bell peppers, cut into 1/4-inch dice
- 1 cup Nicoise olives, pitted, minced
- 1/2 cup Chinese black vinegar or balsamic
- 1/2 cup extra virgin olive oil
Kosher salt and freshly ground black pepper
In a sauté pan coated with 1 tablespoon of
extra virgin olive oil over medium-high heat, combine garlic,
ginger, onion, black beans and jalapeno and sauté until soft, about
2 minutes. Add bell peppers and olives and season with kosher salt
and freshly ground black pepper. Deglaze with vinegar and reduce by
75%. Transfer a third of the mixture to a blender and, with blender
running, drizzle in olive oil at high speed. Fold blended mixture
back into original mixture and check for flavor. When room
temperature, store in air-tight jar in fridge.
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