Barbecued Salmon with Green Mango Salad

This recipe for Barbecued Salmon with Green Mango Salad uses green mangoes which gives this already bright salad a little crunch.

Barbecued Salmon with Green Mango SaladIngredients:

1 teaspoon finely grated lime zest
3 tablespoons fresh lime juice
2 tablespoons unseasoned rice vinegar
1 tablespoon light brown sugar
1 tablespoon low-sodium soy sauce
1/4 cup vegetable oil, plus more for brushing
Salt and freshly ground pepper
1 large unripe mango (1 1/4 pounds), peeled and very thinly sliced
1/2 seedless cucumber, thinly sliced
1/4 cup chopped cilantro
2 tablespoons chopped mint
2 tablespoons roasted sesame seeds
Four 7-ounce salmon fillets with skin

Directions:

In a large bowl, whisk the lime zest and lime juice with the rice vinegar, brown sugar and soy sauce. Whisk in the 1/4 cup of vegetable oil and season with salt and pepper. Add the sliced green mango, cucumber, cilantro, mint and 1 tablespoon of the roasted sesame seeds.

Light a grill or preheat a grill pan. Brush the salmon fillets with vegetable oil and season them with salt and pepper. Grill the salmon skin side down over moderate heat, turning once, until the skin is very crisp and the fish is slightly opaque in the center, 10 to 12 minutes. Transfer the salmon fillets to plates, sprinkle them with the remaining 1 tablespoon of roasted sesame seeds and serve with the mango salad.

Recipe and photo from: www.foodandwine.com

Bagel and Cream Cheese Strata

Bagel and Cream Cheese StrataA unique twist on the classic bagels and cream cheese, this very heart strata can be made the night before for an easy brunch in the morning. For a eggier texture, use regular bread over bagels. 

Serves 8

Ingredients:

1 tablespoon butter
1 red onion, thinly sliced
5 cups cubed stale bagels
8 ounces thinly sliced lox or crumbled smoked salmon
2 tablespoons capers (optional)
2 tablespoons chopped dill (optional)
8 ounces cream cheese, cut into half-inch cubes (as much as it’s possible to cut cream cheese into cubes)
8 large eggs
2 cups half and half
1 teaspoon each salt and ground pepper

Directions:

In a large sauté pan, heat the butter over medium-high heat until it is foaming. Add the red onion and cook until softened and starting to brown, about 5 to 7 minutes.

Butter a large baking pan (9 x 13 or so) and layer the cubed bagels, the salmon or lox, the sautéed onions, the cream cheese pieces, and the capers and dill (if using) in the pan. In a large bowl whisk together the eggs with the half and half and the teaspoons of salt and pepper. Pour the egg mixture over the bagels, etc, in the baking pan. Cover and let this sit for at least 45 minutes (you can also let it sit in the fridge overnight).

When ready to bake, heat your oven to 350° F. Bake the strata until the eggs are set, about 45 minutes to an hour. Allow to cool for about 10 to 15 minutes before cutting into it. Eat warm or at room temperature.

Recipe and photo from: www.Food52.com

Deluxe Corned Beef Hash

Corned Beef HashThis Corned Beef Hash recipe is the perfect breakfast for the day after St. Patrick’s Day with all your leftover corned beef (if there is any!).

Ingredients:

2 tablespoons butter
2 tablespoons extra-virgin olive oil
1 large onion, chopped
5 large Yukon Gold potatoes, peeled and cut into 1/4-inch cubes
1 large carrot, coarsely shredded
2 pounds cooked corned beef, cubed
2 tablespoons chopped fresh parsley
1/4 teaspoon dried thyme leaves
salt to taste (optional)

Directions:

Melt butter with the olive oil in a large skillet over medium heat, and cook the onion just until it begins to brown, about 8 minutes; stir in the potatoes and carrot, and cook until tender, about 15 minutes, stirring occasionally. Stir in the cubed corned beef, parsley, thyme, salt, and pepper. Let the mixture cook until hash is crisp and browned, stirring often, 10 to 15 more minutes.

Recipe and photo from: www.AllRecipes.com

 

French Onion Soup

This version of the classic is gorgeously cheesy, not gunky. Slow cooking gives the broth depth of flavor and a silky texture. Due to the silky texture and acidity, try pairing it with a dry white wine, like Château de Fontenille Entre-Deux-Mers 2013 from this month’s Premier Series.

French Onion SoupIngredients:

  • 2 lb medium onions, halved lengthwise, then thinly sliced lengthwise
  • 3 sprigs fresh thyme
  • 2 Turkish bay leaves or 1 California
  • 3/4 teaspoon salt
  • 1/2 stick (1/4 cup) unsalted butter
  • 2 teaspoons all-purpose flour
  • 3/4 cup dry white wine
  • 4 cups reduced-sodium beef broth (32 fl oz)
  • 1 1/2 cups water
  • 1/2 teaspoon black pepper
  • 6 (1/2-inch-thick) diagonal slices of baguette
  • 1 (1/2-lb) piece Gruyère, Comte, or Emmental
  • 2 tablespoons finely grated Parmigiano-Reggiano
    *Special equipment: 6 (8- to 10-oz) flameproof soup crocks or ramekins; a cheese plane*

Directions:

Cook onions, thyme, bay leaves, and salt in butter in a 4- to 5-quart heavy pot over moderate heat, uncovered, stirring frequently, until onions are very soft and deep golden brown, about 45 minutes. Add flour and cook, stirring, 1 minute. Stir in wine and cook, stirring, 2 minutes. Stir in broth, water, and pepper and simmer, uncovered, stirring occasionally, 30 minutes.

While soup simmers, put oven rack in middle position and preheat oven to 350°F.

Arrange bread in 1 layer on a large baking sheet and toast, turning over once, until completely dry, about 15 minutes.

Remove croûtes from oven and preheat broiler. Put crocks in a shallow baking pan.

Discard bay leaves and thyme from soup and divide soup among crocks, then float a croûte in each. Slice enough Gruyère (about 6 ounces total) with cheese plane to cover tops of crocks, allowing ends of cheese to hang over rims of crocks, then sprinkle with Parmigiano-Reggiano.

Broil 4 to 5 inches from heat until cheese is melted and bubbly, 1 to 2 minutes.

Recipe and photo from: www.Epicurious.com

Three Aphrodisiacal Food & Wine Pairings to Spice Up Valentine’s Day

The end of next week graces us with (what is supposed to be) the most romantic holiday of the entire year. Hopefully, your night will be spent with a special someone, eating out at a four-star restaurant or cooking a three-course meal fit for the Food Network. But here’s a little tip: the food and wine you choose for your special dinner can play a major role in what happens after you eat. So with a little help from Aphrodite, the Goddess of Love, we’ve laid out some food and wine pairings that will ensure your Valentine’s Day is as romantic as the all the commercials promise.

Spicy-&-Wine-2015Chili Peppers

Adding chili peppers to your V-Day dinner is an obvious choice if you’re looking to spice things up. Not only will the Capsaicin found in chili peppers speed up your heartbeat and sweaty up your palms after just one bite, but eating chili peppers also releases endorphins, a chemical in your brain that can immediately fuel up your sex life. Now that’s chemical romance.

Perfect wine pairing: Sauvignon Blanc

Sauvignon Blancs are typically dry wines with flavors of citrus fruit, melon, fig, and herbs. Sauvignon Blancs can range from dry to semi sweet, and everything in between which can help toward tempering hot and spicy dishes. Though on the dryer side, one of our personal favorites is the Château de Fontenille Entre-Deux-Mers 2013. This Sauvignon Blanc blend is a mélange of scintillating citrus, fig and melon with an underpinning of minerality for the ideal combination of sweet and spicy.

Oysters-&-Wine-2015Oysters

Since more than 200 years ago, raw oysters have been declared the pinnacle of all aphrodisiacal foods. Oysters are said to be the first edibles used to increase sexual desire in the second century by the Romans and by legendary lover, Casanova. The compounds found in raw oysters such as zinc, D-aspartic acid and N-methyl-D-aspartate (NMDA) help to raise your libido and can also raise the levels of estrogen and testosterone found in your body.

Perfect wine pairing: Viognier

Originally from the Northern Rhône region in France, Viogniers are medium-dry to dry and are lighter flavored wines that usually have flavors of tree fruits, nuttiness, and undertones of spice with peachy aromas. The Château du Trignon Viognier Côtes-du-Rhône Blanc 2013 offers finely honed fruit flavors and subtle complexity that will pair perfectly with raw or cooked oysters.

Chocolate-&-Wine-2015Chocolate

Everyone loves chocolate. Whether it’s liquid or solid, hot or cold, chocolate always seems to bring us instant joy. This is probably because of the “feel good” chemicals found inside chocolate, namely Serotonin and Phenylethylamine. This inseparable chocolate-happiness connection is far from a recent discovery, as the Aztec emperor, Montezuma, is rumored to have consumed up to 50 goblets of chocolate each day in order to fuel his sexual desires. Sounds like he’s trying to overcompensate for something!

Perfect wine pairing: Shiraz

Slightly softer and more subdued than Cabernet Sauvignon, Shiraz (aka Syrah) is still full of flavor with bright notes of red and dark berries, peppery undertones, and fine tannins. The Bellingham Ancient Earth Pinotage Shiraz 2013 with a luscious and lively core black cherry and mulberry flavors wrapped in a light patina of oak, it pair perfectly with any chocolaty dessert.

For more information on pairing wines with your favorite meals, visit our Food & Wine Pairing Guide and be sure to see our 2014 3 Aphrodisiacal Food & Wine Pairings.

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