unwind cooking
seafood
Sake Shrimp Scampi
No white wine, but I had a bottle of chilled sake in the fridge. Need I say? This dish was scrumptious! Serves 2 or 3. 4 teaspoons olive oil 1 1/2 pounds medium or large shrimp, thawed, peeled and deveined (tails can be left on) 5 large garlic cloves, minced 1/2 cup chicken broth 1/2 … Continue reading
Herb Pistachio Crusted Tilapia with Chili Lime Aioli Sauce
This pistachio-crusted tilapia fish was really good. But topped with the Chili Lime Aioli Sauce this dish will be a hit at your dinner table. 4 tablespoon breadcrumbs 4 heaping tablespoons pistachio, finely crushed or ground 1 teaspoon dried oregano 1 teaspoon dried thyme 1 teaspoon garlic powder (1 clover garlic = 1 teaspoon dried … Continue reading
Fish Soup with Leeks Saffron White Wine and Cream
It only takes a pinch of saffron to add a brilliant yellow tint and subtle flavor to a pot of soup. For best results, use saffron threads, not powder. 1 to 1-1/2 pounds of white fish such as cod, or halibut, thawed and cut into bite sized chunks 3 tablespoons unsalted butter 2 leeks, white … Continue reading
Mahi Mahi Fish Cakes
This pairs nicely with a chilled Chardonnay. I’ve been enjoying the 2010 Raymond Hill Chardonnay 1.5 Liters only $5.99 at Trader Joe’s. 1 to 1-1/4 pounds of white fish, such as Mahi Mahi or cod, fresh or frozen grapeseed oil or other cooking oil 1 sweet onion, chopped 1/4 teaspoon sea salt 1/4 teaspoon cracked … Continue reading
Cilantro Lime Avocado Shrimp Salad
Absolutely delicioso! Serves 4 | Wine to sip: 2008 Clos La Chance Chardonnay Santa Cruz Mountains 2 tablespoons grapeseed oil or other cooking oil 1 red bell pepper, sliced chopped, seeds and ribs removed 1 cup tomatillo roasted yellow chili salsa, preferably organic or your favorite red salsa 24 uncooked wild blue shrimp, thawed, peeled … Continue reading
Tarragon Wine Cream Sauce over Spicy Baked Cod
The tarragon wine sauce was inspired by a French sauce called Béarnaise. This aromatic cream sauce is wonderful over fish, chicken or vegetables. Serves 3 | Wine to sip: 2008 Clos LaChance Santa Cruz Mountains Chardonnay Tarragon Wine Reduction 1/2 cup dry white wine, such as a Chardonnay 1/4 cup white balsamic (white wine vinegar) … Continue reading
Fish Casserole with White Wine Cream Sauce
This dish was delicious. (I wish it photographed better). Serves 6 | Wine to sip: 2010 Sutter Home Chardonnay 8 medium golden potatoes, peeled 3 tablespoons mayonnaise 3 tablespoons butter 1 teaspoon ground cumin sea salt and cracked peppercorns 1 medium shallot, chopped 1 garlic clove, minced 1 yellow squash, sliced 1 pint heavy whipping … Continue reading
Skillet-Fried Wild Alaskan Cod w/ Dijon Mustard Sauce, Capers and Grapes
Serves up to 4 | Wine to sip while cooking: 2010 Charles Shaw Sauvignon Blanc 4 medium to large pieces of skinless wild cod or other white fish such as halibut. If frozen, thaw out first, then pat excess water with a napkin. 2 tablespoons whole-grain Dijon Mustard 2 tablespoons capers 2 tablespoons extra virgin … Continue reading
Asian Fried Rice with Peppered Shrimp
Serves 4 | Wine to pair or sip while cooking: 2010 Fetzer Mendocino Chardonnay – medium body, with flavors of apple, pear and tropical fruit 1/2 cup English peas 4 tablespoons grapeseed oil 1 small sweet onion or 3/4 medium sweet onion, chopped 1 heaping teaspoon ground ginger 4 cups cooked (steamed) white rice (1-1/2 … Continue reading
Wild Sockeye Salmon w/ Organic Micro Greens, Slivered Almonds, Organic Raisins in a Teriyaki Cream Sauce
Serves 2 | Wine to Pair or Sip while Cooking: 2009 Stargroves Paso Robles Chardonnay – Aromas of lemon, melon and smoky oak lead to flavors of fresh peach and ripe green apple 1 pound boneless Wild Sockeye Salmon (2 fillets, fresh or frozen) 1-1/2 cups heavy whipping cream 3 tablespoons teriyaki or soyaki sauce … Continue reading
Ready-Made Ravioli with Prawns, Langostino Tails, English Peas in a Light Cream Sauce
Serves 4-5 | Wine to sip while cooking: 2009 Charles Shaw Sauvignon Blanc 20 large prawns (recipe uses Red Argentinian Prawns) 1/4 pound Langostino Tails (can be thawed or frozen) 1 cup English Peas 20 ready-made ravioli squares with your favorite filling (recipe uses lobster-filled raviolis) sea salt and peppercorns 1 tablespoon grapeseed oil or … Continue reading
Roasted Wild Red Shrimp with Honey Dijon Vinaigrette and Brussels Sprouts
Serves 4 | Wine to sip while cooking: 2009 Charles Shaw Merlot Vinaigrette 1/2 cup red wine vinegar 3 tablespoons whole grain Dijon mustard 3 tablespoons honey 1/2 cup extra virgin olive oil In a small mixing bowl, mix the red wine vinegar, Dijon mustard, and olive oil. Optional: Pour the vinaigrette mixture into a … Continue reading
