SAY what you will about the French, but don't say they don't know their way around food and drink.
Case in point is the good people at
Bordeaux Wines (http://
www.bordeaux.com/). What are they up to? In a word,
commerce. They know what time it is. That is, they are fully aware that tomorrow is
Independence Day, or the
4th of July, in the United States.
To celebrate the occasion, they offer five dishes that can be made at home and five wines - rose, white and Bordeaux,
bien sur - to complement them. It should go without saying that these are not hotdog and hamburger recipes, but it will not.
For those who want to move outside of the bun and away from beer, introducing:
Photo from Spice Market NY.
SHAVED TUNA CHILI TAPIOCA
By Anthony Ricco
Adapted from Spice Market
Ingredients
7 oz. large pearl tapioca
5 shallots peeled and sliced thin
2 ancho chilies toasted and chopped
9 chipotle peppers toasted & chopped
6 dried thai chilies
4 tbs. Annatto seeds
¼ c. Grape seed oil
1 tsp. Cloves toasted
4 cinnamon sticks toasted and smashed
1 tbs. Sichuan peppercorns crushed
4 tbs. Salt
3 tbs. Sugar
7 c. Water
Chili oil
1 tsp. Salt to finish
For the lime-coconut broth
5 stalks lemongrass
40 kaffir leaves washed & chopped
3 cup coconut juice
¾ cup coconut milk
¾ cup lime juice + 3 oz to finish
¾ cup sugar
1½ tsp. Salt
To serve
Tuna
Tapioca
Asian pear, peeled, cut into ¼” diamonds
Jicama, peeled and cut into ¼” diamonds
Red bell pepper char grilled, peel, cut in ¼” diamonds
Scallion greens cut on bias
Lime infusion
Image from Bordeaux Wines.
For the tapioca
Sweat all but tapioca, sugar, salt and water in oil until golden. Add water, salt and sugar and bring to boil, simmer for 30 minutes then strain thru a chinois. Bring back to a boil then add tapioca and cook, stirring until clear. Drain under cold running water until cool. Put in a container and just cover with chili oil, then season with salt and reserve.
For the lime-coconut broth
Clean, crush & chop lemongrass fine Combine coconut juice, milk, chili, lime juice, sugar and salt and bring to boil. Add lemongrass and kaffir, mix well and let cool, uncovered. Strain through chinois and finish with lime juice.
To serve
Slice tuna into 1-inch long, ½-inch wide and ⅛-inch thick pieces. Serve 10 pieces per order. Arrange in a chilled shallow medium size bowl and fold each piece in ½. Season tuna with salt then scatter with chili tapioca, then with jicama and pear. Sprinkle with scallions and then scatter with red pepper. Add coconut-lime infusion to cover halfway and serve.
Ingredients
1 green finger chili washed & chopped
3 cup coconut juice
¾ cup lime juice + 3 oz to finish
¾ cup sugar
1½ tsp. Salt
For the lime-coconut broth
Clean, crush & chop lemongrass fine Combine coconut juice, milk, chili, lime juice, sugar and salt and bring to boil. Add lemongrass and kaffir, mix well and let cool, uncovered. Strain through chinois and finish with lime juice.
Pair Tapioca with
Saint Glinglin 2012. Characteristics: Simple yet lively with crisp acidity and a classic Sauvignon Blanc nose. The palate is medium-bodied and tropical with notes of lime, jalapeño and grapefruit. Color: White; Tasting Note: Dry, Fresh & Fruity; Price Range: $10-19
Image from Planet Bordeaux.
GRILLED FISH SARDINES
Adapted from Planet Bordeaux
Ingredients
8 very fresh sardines, scaled and gutted
1 Tablespoon extra virgin olive oil
1 Tablespoon fresh lemon juice
1/4 teaspoon salt
freshly ground black pepper
2 cloves garlic, minced
1 Tablespoon capers, rinsed
2 Tablespoons fresh parsley, finely minced
2 lemons, cut in wedges
Image from Bordeaux Wines.
Instructions
Wash sardines and pat dry. In a small bowl, mix olive oil, lemon juice, salt, pepper and garlic. Brush mixture onto the sardines and let them marinate while you prepare a hot barbecue fire.
Cook sardines quickly on a hot grill for about 3 to 4 minutes on each side, carefully turning once. Fish should be just cooked through and the skin golden and slightly charred. Transfer to a warm platter.
To serve, mix the capers and parsley and sprinkle over sardines. Garnish with lemon wedges and serve immediately.
Pair Sardines with
Château Chaubinet 2011. Characteristics: An aromatic and well-balanced wine with a fruity nose and refreshing floral and citrus notes.
Color: White; Tasting Note: Dry, Fresh & Fruity; Price Range: $10-$19
Photo from Canlis Seattle.
CANLIS SALAD
Taught to him by his Lebanese mother, the Canlis salad was perfected by Peter Canlis and introduced to the world on opening night, 11 Dec. 1950.
Ingredients
1 large head Romaine hearts, cut into 1 inch squares
(Wash individual leaves in warm water, drain and dry in colander and refrigerate. Don’t ever, ever toss a Canlis Salad with warm or wet leaves!!)
Ten cherry tomatoes, halved
½ cup thinly sliced green onion
¾ cup freshly grated Romano cheese
½ cup chopped bacon, cooked
½ cup thinly sliced fresh mint*
1 tablespoon thinly sliced oregano leaves
½ cup croutons**
Salt and freshly ground black pepper to taste
For the dressing
½ cup olive oil
1/3 cup freshly squeezed lemon juice
¼ teaspoon freshly ground black pepper
1 teaspoon salt
1 coddled egg***
Serves 4
Image from Bordeaux Wines.
Instructions
To make the dressing, put the salt and pepper, lemon juice, oil, and coddled egg in a bowl and whisk vigorously, then reserve. In a salad bowl, add the prepared romaine, green onion, cheese, bacon, croutons, oregano, and mint. Pour dressing over salad and toss thoroughly. Arrange the salad onto chilled plates and finish with cherry tomatoes.
Notes
* Mint: you can’t use too much mint so experiment with the amount
** Croutons: It’s fun to make your own baguettes, butter and minced herbs.
*** Coddled Egg: Pour boiling water into a cup and put a whole egg (in the shell) into the hot water, let sit for one minute, then remove from the water. You may substitute with pasteurized egg mixture (found in the dairy section in cartons).
Pair Salad with
Dourthe La Grande Cuvee, 2011. Characteristics: Cool, medium bodied in the traditional Bordeaux style of sauvignon blanc. Herbal, grassy, with hints of lemon zest and citrus. Color: Light yellow; Tasting note: Bright, crisp, and refreshing; Price range: $12-$14.
Photo from Fotolia.com
FEUILLETE OF ASPARAGUS AND FRESH COD
Adapted from Planet Bordeaux
Ingredients
2 bunches asparagus (1 white and 1 green, if possible)
1 egg yolk
1 sheet frozen puff pastry, thawed overnight in refrigerator and cut into 8 rectangles
1 Tablespoon olive oil
3/4 lb. filet of fresh cod
4 large scallops
4 teaspoons fresh lemon juice
2 large green onions
1 clove garlic, minced
1 Tablespoon minced fresh parsley
1/2 cup heavy cream
Salt and pepper
Instructions
400 degrees F. Peel asparagus stalks and steam them until tender. Set aside.
Beat the egg wolk with 1 tablespoon water. Lay the puff pastry rectangles out evenly on a cookie sheet and brush tops with eggwash. Bake them 15-20 minutes, or until puffed, dry inside and golden brown. Remove from oven and let cool.
Image from Bordeaux Wines.
Heat a heavy skillet over medium heat. Add the olive oil and saute the cod gently, turning once, just until cooked through (fish should be opaque and can be flaked with a fork). Salt and pepper the fish. Remove and separate into large flakes; set aside, keeping warm. Slice the scallops a couple of times across the grain and sauté them quickly in same pan, just a minute or so. Set aside with cod.
Mince the green onions and sauté gently in same pan 1-2 minutes. Add the garlic and parsley, then the lemon juice. Reduce slightly and add the cream. Season to taste.
To fill the feuilletés, separate them in half. Lay bottom halves of pastry on a sheet pan and top with asparagus spears. Top each with seafood mixture, then the sauce. Replace the pastry tops and return to oven for about 5 minutes to heat through. Serve immediately.
Pair Asparagus/Cod with
Château Fontenille Bordeaux Clairet 2011. Characteristics: After agitation it quickly reveals aromas of fresh red berries, crushed strawberries and raspberry. The entry is sharp, the palate rich and round, with a lingering fruit. The middle palate is more spicy and the finale fruity.
Color: Ruby; Tasting note: Engaging nose, Price: $14 (See
tres comical video review of the wine at top)
Photo from My Little Jar of Spices.
SLAW WITH ORANGE BALSAMIC VINAIGRETTE
By Camille
Adapted from My Little Jar of Spices
Ingredients
1 cucumber, quartered and sliced
1/2 of a fennel bulb, sliced into long strips
5 radishes, finely sliced cross-wise
1/4 of a white cabbage head, sliced
1/4 of a red cabbage head, sliced
1 carrot, julienned
3 kumquats, finely sliced cross-wise
1 starfruit, sliced cross-wise
2 scallions, minced
2 tbsp sesame seeds, toasted
1 teaspoon of ginger, minced
1/4 cup of cilantro, chopped
A handful of mint leaves
Salt and pepper to taste
For the orange-balsamic vinaigrette
1/4 cup of olive oil
1/4 cup of balsamic vinegar
Juice from 1/2 an orange
1/2 tablespoon of dijon mustard
Salt and pepper, to taste
Serves 6
Image from Bordeaux Wines.
Instructions
Finely chop the red and white cabbage and the fennel into long, thin strips. Using a julienne peeler, peel long strips of carrot. Peel the cucumber and chop into small quarters. Slice the radishes, scallions, starfruit and kumquats crosswise into thin slices. Mince the ginger into very small pieces.
Make the vinaigrette: using a magic bullet or a fork and a bowl, whisk together the olive oil, balsamic vinegar, orange juice, dijon mustard, salt and pepper.
Toss the salad with the vinaigrette and top with toasted sesame seeds, chopped cilantro and mint.
Pair Slaw with
Château Fonfroide 2012. Characteristics: A floral and soft fruit nose with notes of pear, nectarine, peach, orange blossom and citrus on the palate. Color: White; Tasting Note: Dry, Fresh & Fruity; Price Range: $10-$19.
Visit http://www.bordeaux.com/ to learn more about Bordeaux Wines.
“Forever Tango” is the brainchild of Luis Bravo. He has taken it around the world and brought it to Broadway on two previous tours, in 1997 and 2004. LB is not just the creator/director/producer of “Forever Tango,” but also a cellist in the on-stage band led by Victor Lavellen. (See video above).
Juan Paulo Horvath and Victoria Galoto are fierce and aggressive. Photos by Walter McBride.
Starpower couple: Maxsim Chmerkovskiy and Karina Smirnoff.
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