Food and Wine Pairing - Cabernet Sauvignon

GRILLED SALMON ON SWEET CORN RAGOUT WITH PESTO

Serves 4
  • 4 6 oz. fillets of salmon
  • 6 ears fresh corn (shuck the corn & cut kernels off the cob)
  • 1 green bell pepper (1/4" dice)
  • 1 red bell pepper (1/4" dice)
  • 1/2 red onion (1/4" dice)
  • 1 cup chicken stock
  • 1 lemon (juice of)
  • 3 Tbsp. butter or margarine
  • salt & white pepper to taste
  • 4 Tbsp. pesto (recipe follows or packaged is fine)

Combine the diced green and red bell pepper, onion, chicken stock, lemon juice, butter, salt and white pepper. Cook over medium heat for 2-3 minutes. Add the corn and cook 4-5 minutes more until corn is tender.

Rub the salmon with salad oil and season with salt and pepper. Be sure your grill is very clean and very hot. Lightly oil a rag and rub it on the grill just before placing the salmon on. Leave the salmon alone for about 2-3 minutes then rotate it to get those nice criss-cross marks. After another 2-3 minutes turn it over and repeat or take it off when it is a little under cooked because it will keep on cooking several minutes longer (the salmon can be roasted).

Pesto:
  • 1 cup fresh basil leaves
  • 1 Tbsp. Parmesan
  • 1 tsp. garlic (1 large clove)
  • 1/4 cup olive oil
  • pinch of salt

Combine all in a blender and process until pureed.

Presentation:

Distribute the corn ragout over 4 plates. Top each with the salmon. Top each salmon fillet with the pesto.

SUNDRIED TOMATO STRUDEL

  • 1 box of Phyllo dough
  • 1/2 cup olive oil
  • 8 ounces Goat or Feta cheese
  • 1/2 cup sundried tomatoes, 1/2" diced (soak in hot water if salty)
  • 1/4 cup diced, pitted Kalmata Greek olives
  • 2 Tablespoons chopped basil
  • 1 teaspoon black pepper
  • 2 Tablespoons toasted pine nuts
  • Fresh baby salad greens tossed with Balsamic vinegar and olive oil

Thaw the phyllo dough; lay out 1 sheet and brush with olive oil. Overlap another sheet on top and brush with olive oil again. Repeat one more time.

Dice the cheese into 3/4" dices and toss with the diced sundried tomatoes, basil, olives, black pepper and pine nuts. Spoon a row of this mixture on the bottom edge of the phyllo. Roll the phyllo up and cut into desired portion size. Brush exterior with olive oil and place on a cookie sheet in the center of a preheated, 425 degree oven until golden brown, approximately 8-10 minutes.

Flank Steak Wrap with Blue Cheese

4 servings
  • 2 teaspoon salt
  • 1 teaspoon black pepper
  • 2 tsp ground cumin
  • 4 garlic cloves, minced
  • 2TB red wine vinegar
  • 1 (1-pound) flank steak, trimmed
  • Cooking spray
  • 6 cups vertically sliced onion (about 3 medium onions)
  • 1/2 cup (2 ounces) crumbled blue cheese
  • 1/4 cup mayonnaise
  • 8each lettuce leaves
  • 2 (20-inch) lavash, cut in half

Combine first 5 ingredients; rub evenly over steak. Cover and chill 2 hours.

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion to pan; cover and cook 10 minutes or until golden brown, stirring frequently. Preheat broiler.

Place steak on a broiler pan coated with cooking spray; broil 7 minutes on each side or until done. Cut steak diagonally across grain into thin slices. Combine blue cheese and mayonnaise; spread 2 tablespoons on each lavash half. Top each with 2 lettuce leaves and 3 ounces steak and 1/2 cup onion; roll up.

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