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Hello Wine Lovers!
Last night my wife and I had the pleasure to cook dinner for some very dear friends (Actually my wife's x sister-in-law and her husband) and we shared a couple of very nice French wines. One red and one white. The red was a Bordeaux, Chateau De Segur and the white was Domaine Des Cassagnoles from the Cotes de Gascogne Region in southwest France. We cooked a wonderful Bobby Flay Monkfish recipe which you will find at the end of this entry. First the Bordeaux... a Bordeaux Rouge which basically means the wine is meant to be consumed when it is young and fresh. True to it's heritage, this wine had a nose of clove, a bit of cocoa and cinnamon with a mouthful of cassis and blackberries with mineral notes and cedar on the finish. This wine will impress your friends and will only set you back $7.99 at your neighborhood Binny's! Since most of you know where Bordeaux is located I will get into a little info on the Cotes De Gascogne Region.Côtes de Gascogne is a wine-growing district in South West France. The designation Côtes de Gascogne is used for a Vin de Pays or "country wine" produced in the Armagnac area. Most of the white grapes grown here is Columbard and much of it is used to make Armagnac. Columbard is believed to be related to Chenin Blanc which is why the high acid. You Will find this wine to be herbaceous and lots of mineral notes, rather similar to a New World Sauvignon Blanc. The palate is also quite full and honeyed yet crisp with a bit of chalk feel at the end. Also at Binny's for , are you ready... $7.99 a bottle. For this money, if you don't like it put in your windshield wiper fluid container! As promised, here is the recipe that is definitely worth the time and effort. Just remember to drink a little wine while cooking.
Cheers!
J
Ingredients
Green Curry-Roasted Corn Sauce:
• 2 tablespoons olive oil
• 1 large red onion, finely chopped
• 4 cloves garlic, finely chopped
• 1 cup dry white wine
• 2 tablespoons green curry paste
• 4 cups clam stock
• 2 corn husks, chopped
• 1 cup heavy cream
• 1 cup roasted corn kernels
• Salt and freshly ground pepper
• Chopped fresh cilantro
Directions
Heat oil in a medium saucepan over high heat. Add onions and garlic and cook until soft. Add wine and cook until reduced by 3/4. Add the curry paste and cook for 2 minutes. Add the clam stock and corn husks and cook until reduced by 1/2. Strain the sauce into a clean medium saucepan and bring to a simmer. Add the cream and corn and cook to a sauce consistency. Season with salt and pepper, to taste and add the cilantro
Roasted Corn Relish:
• 1 cup roasted corn kernels
• 3 tablespoons finely chopped red onion
• 1 ancho chile, seared in a hot pan until pliable, seeds removed and finely diced
• 1/4 cup fresh lime juice
• 2 tablespoons olive oil
• 2 tablespoons chopped cilantro
• Salt and freshly ground pepper
Combine all ingredients in a bowl and let sit for 30 minutes before serving.
Monkfish:
• 2 (1 pound) monkfish tails
• Olive oil
• Ancho chile powder
• Salt
Preheat oven to 400 degrees F. Preheat a large ovenproof skillet over high heat. Brush monkfish with olive oil and season with ancho chile powder and salt. Sear on both sides until golden brown. Transfer to the oven and continue cooking for 8 to10 minutes, until just cooked through. Ladle the sauce onto a platter, slice the fish into 3/4-inch thick slice, drizzle with more of the sauce and top with the corn relish and chopped cilantro.
Last night my wife and I had the pleasure to cook dinner for some very dear friends (Actually my wife's x sister-in-law and her husband) and we shared a couple of very nice French wines. One red and one white. The red was a Bordeaux, Chateau De Segur and the white was Domaine Des Cassagnoles from the Cotes de Gascogne Region in southwest France. We cooked a wonderful Bobby Flay Monkfish recipe which you will find at the end of this entry. First the Bordeaux... a Bordeaux Rouge which basically means the wine is meant to be consumed when it is young and fresh. True to it's heritage, this wine had a nose of clove, a bit of cocoa and cinnamon with a mouthful of cassis and blackberries with mineral notes and cedar on the finish. This wine will impress your friends and will only set you back $7.99 at your neighborhood Binny's! Since most of you know where Bordeaux is located I will get into a little info on the Cotes De Gascogne Region.Côtes de Gascogne is a wine-growing district in South West France. The designation Côtes de Gascogne is used for a Vin de Pays or "country wine" produced in the Armagnac area. Most of the white grapes grown here is Columbard and much of it is used to make Armagnac. Columbard is believed to be related to Chenin Blanc which is why the high acid. You Will find this wine to be herbaceous and lots of mineral notes, rather similar to a New World Sauvignon Blanc. The palate is also quite full and honeyed yet crisp with a bit of chalk feel at the end. Also at Binny's for , are you ready... $7.99 a bottle. For this money, if you don't like it put in your windshield wiper fluid container! As promised, here is the recipe that is definitely worth the time and effort. Just remember to drink a little wine while cooking.
Cheers!
J
Ingredients
Green Curry-Roasted Corn Sauce:
• 2 tablespoons olive oil
• 1 large red onion, finely chopped
• 4 cloves garlic, finely chopped
• 1 cup dry white wine
• 2 tablespoons green curry paste
• 4 cups clam stock
• 2 corn husks, chopped
• 1 cup heavy cream
• 1 cup roasted corn kernels
• Salt and freshly ground pepper
• Chopped fresh cilantro
Directions
Heat oil in a medium saucepan over high heat. Add onions and garlic and cook until soft. Add wine and cook until reduced by 3/4. Add the curry paste and cook for 2 minutes. Add the clam stock and corn husks and cook until reduced by 1/2. Strain the sauce into a clean medium saucepan and bring to a simmer. Add the cream and corn and cook to a sauce consistency. Season with salt and pepper, to taste and add the cilantro
Roasted Corn Relish:
• 1 cup roasted corn kernels
• 3 tablespoons finely chopped red onion
• 1 ancho chile, seared in a hot pan until pliable, seeds removed and finely diced
• 1/4 cup fresh lime juice
• 2 tablespoons olive oil
• 2 tablespoons chopped cilantro
• Salt and freshly ground pepper
Combine all ingredients in a bowl and let sit for 30 minutes before serving.
Monkfish:
• 2 (1 pound) monkfish tails
• Olive oil
• Ancho chile powder
• Salt
Preheat oven to 400 degrees F. Preheat a large ovenproof skillet over high heat. Brush monkfish with olive oil and season with ancho chile powder and salt. Sear on both sides until golden brown. Transfer to the oven and continue cooking for 8 to10 minutes, until just cooked through. Ladle the sauce onto a platter, slice the fish into 3/4-inch thick slice, drizzle with more of the sauce and top with the corn relish and chopped cilantro.
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