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Makrut
Lime-Avocado Puree
Pork and Avocado Dumplings
Thai Shrimp Avocado Parfait
Three
Mushroom Napoleon
Rick Bayless' Halibut Ceviche
WINE NOTES
Campos Reales: 100% tempranillo. From La Mancha, Spain
(southeast-central Spain). 30 year-old vines, very low yield.
Stainless-steel fermented. Climate: Mediterranean with very warm
summers with little to no rainfall & mild wet to cold winters.
Cava: Cava (translation: cellar)
is used as the official term for all Spanish sparkling wines, as a
result of the legal conflicts with France over the use of the word "champan"
which is the literal translation of Champagne. 90% comes from
Northern Spain in the Catalonia region.
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Three Mushroom
Napoleon
Serves 4
- 1 tablespoon minced garlic
- 1/2 pound button mushrooms, thinly sliced
- 1/2 pound oyster mushrooms, thinly ripped
- 1/2 pound shiitake mushrooms, stemmed,
thinly sliced
- 1 tablespoon fish sauce
- 1/4 cup dry white wine
- 1 package thin wonton skins
- 1/2 cup Makrut Lime-Avocado Puree
- Grapeseed or canola oil for cooking
- Kosher salt and freshly ground black pepper
In a sauté pan coated lightly with oil over medium-high heat, add
garlic, stir quickly, season, then add mushrooms and season and
continue to stir. When slightly browned, deglaze with fish sauce and
wine. Check again for flavor. Meanwhile, in a sauté pan
coated with 1/4-inch oil over medium-high heat, fry wonton skins on
both sides until GB&D (golden brown and delicious). Remove to a
paper towel-lined plate and season lightly with salt. Build the
napoleon: on a plate, start with a small dab of Makrut Lime-Avocado
Puree, secure wonton onto it, top with about 1 tablespoon Makrut Lime-Avocado Puree, then mushrooms, another wonton, more puree,
mushrooms, wonton and end with puree and a few mushrooms on top.
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