Sage Salmon and Caesar Salad
 |
Chef Tony Hamati Formally with Bravo Bistro |
Seared Salmon with Sage Butter
Salt and pepper
2 tablespoons olive oil
3 tablespoons butter
4 (6-ounce) center-cut salmon fillets
1/4 cup chopped sage
Directions
Heat a large nonstick skillet over medium-high heat. Add the oil and when hot, but not smoking, add salmon, skin side up, in pan. Sear for 3 to 5 minutes, flip, and continue cooking another 3 to 4 minutes. add the butter and sage Remove from heat and keep warm until ready to serve.
Caesar Salad
1 clove garlic, smashed with a pinch of salt and a little olive oil
4 anchovy fillets
2 egg yolks
1 tablespoon Dijon mustard
2 lemons, juiced
2 tablespoons water
1/2 cup extra-virgin olive oil
1/4 cup freshly grated Parmesan, plus extra for garnish
Freshly ground black pepper
2 heads romaine lettuce
Directions
Make the dressing: Smear the garlic paste over the inside of the salad bowl. Put the anchovies, egg yolks, mustard, lemon juice, and water into a blender and process for 30 seconds until the mixture is smooth. With the blender running, pour the olive oil in slowly for the dressing to emulsify. Stir in the Parmesan, a pinch of salt and a couple of grinds of black pepper; set aside. (Refrigerate the dressing if you will not be using it right away.)
Assemble the salad: Tear the lettuce into a large bowl. Add enough dressing to coat the salad to your liking. Add some extra Parmesan and toss the salad well. Serve immediately.
Pairs Well With:
 |
| 2008 Wallace Brook Pinot Noir |
For more culinary inspiration KEYWORD "recipes", a specific ingredient or click here.
Barrett-Jackson Scottsdale 2013
The FW&D team stopped by one of Scottsdale’s BIGGEST annual events and snapped a few photos. Be sure to “LIKE” us on Facebook.
Jordin Sparks at Barrett-Jackson
See the rest of the FAN PHOTOS from Barrett-Jackson 2012 here or watch Episode 15: Barrett-Jackson for more.
Filet Mignon-Brie-Pesto Tacos
 |
Chef Nicole Frasz www.nicoleskitchen.com |
As seen on FW&D Episode:
WINE-DINE-DESIGN
Filet Mignon-Brie-Pesto Tacos
Ingredients:
Beef Tenderloin, cut into bite size pieces
Corn Tortillas
Avocado
Sour Cream
Brie Cheese
Arugula
Sauté steak in butter and oil. Fry tortillas semi crisp.
Pesto Sauce
1 Bunch Cilantro
1/2 cup walnuts
1/4 cup parmesan
5 cloves garlic
1 T white wine vinegar
1/2 tsp cayenne pepper
salt
1/2 cup olive oil
In a blender, mix together cilantro and all ingredients except oil. When combined, with motor running, add oil in slow steazdy stream until emulsified.
To prepare tacos:
Slice brie and lay in warm corn tortilla to melt slightly, add beef, lettuce, avocado slices, sour cream and pesto. (You may also toss beef in pesto sauce)
Enjoy!
Pairs Well With:
 |
| ONE Hope Zinfandel |
For more culinary inspiration KEYWORD “recipes”, a specific ingredient or click here.
Phoenix Cooks
Enjoy the PHOTOS! Join Fine Wine and Design at Phoenix Cooks!
Cherry Clafoutis
 |
Chef Lou www.LoupdeLou.com |
As seen on FW&D Episode:
A Modern Experience
Cherry Clafoutis
Ingredients:
3 Eggs 3/4 Cup Sugar 4T AP Flour 3/4 Cup Heavy Cream
3/4 CUp Milk Salt Vanilla Extract Amaretto
1. Half enough cherries to line the bottom of a ramekin. Mix all ingredients above together to make a thin, crepe like batter.
2. Cook in preheated 300F oven in a water bath til set(about 15-20 minutes).
3. Serve slightly warm or room temp with dollop of whipped cream.
Makes about 6 desserts
480-205-2268
www.LoupdeLou.com
Pairs Well With:
 |
| 2010 Semillion Malvasia from Jerome Winery. |
For more culinary inspiration KEYWORD “recipes”, a specific ingredient or click here.
Panzanella Salad
|
Chef Lou www.LoupdeLou.com |
As seen on FW&D Episode:
A Modern Experience
Panzanella Salad
Ingredients:
1 Loaf of French or Sour Dough Bread
1 Bunch Fresh Basil
1 Zucchini
3 Cloves Garlic
1 Eggplant
3 Ripe Tomatoes
Handful of Baby Arugula
Olive Oil
Balsamic Vinegar
Salt & Pepper to taste
1. Slice into rounds the eggplant and salt. Allow to sit 10 minutes before blotting dry with paper towel. Then, dice and saute in olive oil.
2. Saute the diced zucchini. Remove from heat and add sliced garlic.
3. Slice in half the bread, brush with oil and season with S&P. Grill or broil bread til golden crispy. Rub with garlic clove while still hot.
4. Dice tomatoes, rip the basil and toss together with the oil, vinegar and warm diced bread chunks. Serve immediately.
Call 480-205-2268 more more info.
Pairs Well With:
|
| 2010 Semillion Malvasia from Jerome Winery. |
For more culinary inspiration KEYWORD “recipes”, a specific ingredient or click here.
Tuscan Green Olive Chicken
 |
Chef Owen May Chef with Benefits |
Ingredients:
2 tablespoons of olive oil
2 pounds boneless, skinless chicken breast, cubed
½ onion, thinly sliced
6 cloves garlic, minced
6 Roma tomatoes, diced
¾ cup green olives (pitted), chopped
1/3 pine nuts
½ cup feta cheese
1 box of whole wheat pasta (12 ounces), cooked according to package directions
1. Heat sauté pan; when pan is hot, add 2 tablespoons of olive oil and half of chicken.
2. Allow chicken to cook until it is brown and “releases” from the pan. Turn chicken and brown other side.
3. Remove chicken from pan and repeat steps 1 and 2 to cook other half. Remove from chicken from pan.
4. Add 1 tablespoon of olive oil to the pan and sauté onion until softened.
5. Add garlic and sauté for 30 seconds.
6. Add diced tomatoes and stir until softened.
7. Stir in chopped green olives.
8. Return chicken to the pan.
9. Sprinkle chicken-tomato mixture with pine nuts and heat through.
10. Season with salt and pepper to taste.
11. Top with feta and cover pan with lid to warm cheese through.
12. Place serving of pasta in the center of a plate and top with chicken-olive mixture.
Pairs Well With:
 |
| 2006 Barba Vigna Franca Mont -This red from the Abruzzo region of Italy is made from 100% Montepulicano grapes. It evokes flavors of minerals and dark cherries. |
For more culinary inspiration KEYWORD “recipes”, a specific ingredient or click here.
Pan-Seared Sweet and Spicy Scallops
 |
Laura Slama Celebrated Cuisine | Executive Chef, Owner |
As seen on Episode 19 “Allstate Appliances”
Pan-Seared Sweet and Spicy Sea Scallops with Asian Apricot Glaze and Coconut Jasmine Rice Cakes
Yield 4 servings
Ingredients
Sea Scallops, muscle removed, U-10 12 each
Sugar 2 T
Pepper, freshly cracked 2 T
Garlic, minced 1 large cloves
Ginger, crushed 1 t
Jalapeno, red or green, minced 1/2 of one small
Mirin or Dry Sherry 1 T
Apricot preserves 3/4 cup
Sriracha Dash, or to taste
Jasmine Rice, rinsed and drained 1 cup
Coconut Milk 13 oz (one can)
Water 11 oz
Coconut, shredded 1/4 cup
Kosher salt To taste
Black and white sesame seeds As needed
Procedure:
Prepare rice; in a medium saucepan, heat 1 T canola or vegetable oil. When hot, add rice and stir to coat, toasting lightly. Add water and coconut milk to pan. Bring to a boil, then reduce to a simmer, cover and cook until liquid is absorbed, about 15-18 minutes. Remove from heat; fold in coconut and season to taste with kosher salt. Place in a shallow baking pan and cool.
Using a square cookie cutter, cut squares and place on a parchment lined sheet tray. Sprinkle tops of rice cakes with sesame seeds. Heat in a 375-degree oven for 10 minutes before serving.
Prepare Apricot Chili Glaze: place a small saucepan over medium heat. Add a little canola or vegetable oil. When oil begins to shimmer, add garlic and ginger and cook until aromatic. Add jalapeno and cook until softened slightly. Deglaze pan with mirin or dry sherry. Add apricot preserves and a dash of Sriracha, and whisk until melted. Cook to reduce slightly over medium low heat, about five minutes. Season to taste, set aside, keep warm.
Place sugar on one plate and freshly cracked pepper on a second plate.
Heat a cast iron or stainless pan over high heat. Dredge one side of each scallop in pepper and sear, pepper side down, about two minutes. Remove scallops from pan and move pan from heat.
Dredge remaining side of scallop in sugar. Return pan to high heat and sear sugared side of scallop for a minute and a half, or until caramelized.
Plate scallops on or next to jasmine rice cakes. Drizzle with Asian Apricot Glaze and serve immediately.
For more culinary inspiration KEYWORD “recipes”, a specific ingredient or click here.
Herb Marinated Salmon
 |
Curt Dunham Lawrence Dunham Vineyards |
As see on Episode 18 "Sky Island"
Yield: 2 Servings
Ingredients:
1 Cedar Plank soaked in water for 1 hour
2 6-8 ounce skinless salmon filets
Herbs (Rosemary, Thyme, Parsley sprigs)
1 cup water
1 cup dry red wine
Salt and pepper to taste
Procedure:
Place salmon in shallow baking dish or zipper bag
Add wet ingredients and herbs and marinate for 1 hour
Place salmon on wet cedar plank and put on grill until fish is cooked. Plank should smoke but not catch fire
Salt and pepper to taste
Mustard Brown Sugar Glazed
1 Cedar Planks soaked in water for 1 hour
2 6-8 ounce skinless salmon filets
4 tablespoons Dijon Mustard
¼ cup brown sugar
Salt and pepper to taste
Spread thin layer of mustard on both side of salmon
Sprinkler on thin coating of brown sugar
Place salmon on wet cedar plank and put on grill until fish is cooked. Plank should smoke but not catch fire
Salt and pepper to taste
Serve with Lawrence Dunham Vineyards Grenache or Pinot Noir.
For more culinary inspiration KEYWORD “recipes”, a specific ingredient or click here.
