Pan Seared Tuna with White Wine Mango Chutney

Ingredients

Chutney

3 Medium apples, peeled, cored, and chopped
2 Large mangoes, peeled and chopped
1/2 Medium sweet red pepper, chopped
1 1/4 cups Granulated sugar
1 cup Finely chopped onion
1/2 cup Golden raisins
1/4 cup White vinegar
1/4 cup White wine (I used Selection Viognier)
1/4 cup Finely grated peeled ginger root
1 Tbsp Lemon juice
2 Tsp Curry powder
1/2 Tsp Ground nutmeg
1/2 Tsp Ground cinnamon
1/2 Tsp Salt

Pan Seared Tuna

2 Tbsp dark sesame oil
2 Tbsp soy sauce (or 2 Tbsp of wheat-free tamari for gluten-free option)
1 Tbsp of grated fresh ginger
1 clove garlic, minced
1 green onion (scallion) thinly sliced (a few slices reserved for garnish)
1 teaspoon lime juice

Directions

Chutney

Combine apples, mangoes, red pepper, sugar, onion, raisins, vinegar, white wine and ginger root in a large stainless steel or enamel saucepan. Bring to a boil over high heat, reduce heat, and boil gently, uncovered, for 20 minutes or until fruit is tender and mixture is thickened, stirring occasionally. Add lemon juice, curry powder, nutmeg, cinnamon, and salt; boil gently for 5 minutes. Set aside.

Pan Seared Tuna

Mix the marinade ingredients together and coat the tuna steaks with the marinade, cover tightly, and refrigerate for at least an hour. Heat a non-stick skillet over medium high to high heat. When the pan is hot, remove the tuna steaks from the marinade and sear them for a minute to a minute and a half on each side (even a little longer if you want the tuna less rare). Remove from pan and slice into 1/4-inch thick slices. Sprinkle with a few green onion slices.

Can serve plain, with white rice, spoon chutney on top of tuna steak slices.

Originally published in The Wine Cellar August 2019.

Asparagus, Lemon & Ricotta Salmon Roll Ups

Ingredients:

4 Lg Salmon fillets, skins removed
Salt and pepper to taste
1 (12 ounce) Container ricotta
1/2 C Parmigiano reggiano (parmesan), grated
2 Tbsp  Fresh basil, chopped
2 Tbsp  Lemon zest
1/2 Lbs  Asparagus, trimmed
1 Tbsp  Butter
1/2 C White wine
2 Tbsp  Lemon juice
2 Garlic cloves, minced
2 Tsp Cornstarch 

Directions:

Preheat oven to 425F. 

Season the salmon fillets with salt and pepper to taste, lay them down with the skin side up, top with the mixture of the ricotta, parmesan, basil, lemon zest, salt and pepper, approximately 3 to 4 spears of asparagus and roll them up before placing them on a grease baking sheet with the seam side down. Bake in oven until the salmon is just cooked, about 15-20 minutes.

Meanwhile, melt the butter in a small sauce pan over medium heat, add the mixture of the broth, lemon juice and corn starch and heat until it thickens, about 3-5 minutes.
Serve the salmon rolls topped with the white wine lemon sauce and garnish with more basil and lemon zest, if desired.

Originally published in The Wine Cellar August 2018.

Rocket Salad with Grilled Salmon and White Wine Dressing

INGREDIENTS

1 pack Arugula
1 Head Endive, chopped
8 Strawberries sliced
1 Avocado, sliced
½ Cup Goat cheese, crumbled
2 Filets of salmon, grilled
¼ Red Onion, thinly sliced
Candied Pecan Halves (Recipe Below)
1 C Sugar
½ Tsp Cinnamon
1 Tsp Salt
1 Egg white beaten
1 Tbsp Water
1 Lbs Pecan halves
2 Tbsp Dry white wine
2 Tbsp lemon juice
½ Tsp honey
½ Tsp mustard
½ Tsp salt
¼ Tsp Ground Pepper
4 Tbsp Extra-virgin olive oil

DIRECTIONS

White Wine Dressing
Mix the wine, lemon juice, honey, mustard, salt, and pepper in a blender. With the machine running gradually blend in the oil. Season the vinaigrette to taste with more salt and pepper, if desired.

Candied Pecans
Preheat oven to 250F.

Mix sugar, cinnamon, and salt together in a bowl. Whisk egg white and water together in a separate bowl until frothy. Toss pecans in the egg white mixture.

Mix sugar mixture into pecan mixture until pecans are evenly coated. Spread coated pecans onto a baking sheet.

Bake in the preheated oven, stirring every 15 minutes, until pecans are evenly browned, 1 hour.

Grilled Salmon
Preheat the grill to high.

Brush the salmon on both sides with 1 teaspoon oil and lightly season the flesh side with black pepper.

Put skin-side up on a lightly oiled baking tray. Grill the salmon for 8 minutes, or until just cooked through. Carefully peel off and discard the skin from each fillet and place on top of the salads.

Salad
In a large bowl combine arugula, endive, onion. Split greens and onions onto 2 to 4 plates, top with sliced strawberries, sliced avocado, crumbled goat cheese and a few pecans. Place ½ of a salmon filet on top of the greens and drizzle dressing on top.

Originally published in The Wine Cellar, August 2017.

White Wine Lobster Mac & Cheese

INGREDIENTS

4 pounds freshly shucked lobster meat
18 cups cooked elbow macaroni
1 cup chopped scallions
2 cups all-purpose flour
2 sticks plus 1 stick unsalted butter, melted
1 tbsp garlic powder
1 tsp dry mustard
Salt and white pepper
6 cups half-and-half
4 cups heavy cream
2 cups dry white wine
1/2 cup freshly squeezed lemon juice
6 cups old white Cheddar, grated
2 cups old cheddar, grated
2 cups Mozzarella, grated
4 cups plus 1/2 cup grated Parmesan
3 cups panko breadcrumbs
2 tsp dried Italian seasoning

DIRECTIONS

Preheat the oven to 350 degrees F.

Combine the lobster meat, cooked macaroni, scallions and tomatoes in a large bowl. Set aside.

Combine the flour with the 2 sticks melted butter in a large saucepan over medium-low heat. Add the garlic powder, 1 tsp salt and 1 tsp pepper; stir. Add the white wine, half-and-half, heavy cream and lemon juice and cook, stirring frequently, until heated to just below a simmer. Stir in the cheeses, keeping the 1/2 cup Parmesan reserved. Mix together the breadcrumbs, Italian seasoning and the remaining 1 stick melted butter and 1/2 cup Parmesan in a bowl. Combine the hot cheese sauce with the lobster and macaroni mixture. Spread evenly into four 10 X 15-inch baking pans and top with the breadcrumb mixture. Bake for 35 minutes.

This recipe is meant to feed a family of 4 for 2 days. You can cut in half or quarter to suit serving size.

Originally published in The Wine Cellar May 2017