Chile Wine & Food Pairing

ALASKAN KING CRAB WITH HOLLANDAISE SAUCE & CELARY

*Wine Pairing – Catrala Sauvignon Blanc, Casablanca, Chile
 
Ingredients:
  • 2lb Alaskan King Crab legs
  • 4 large Celery Sticks
 Hollandaise Sauce:
  • 6 egg yolks
  • 2 tablespoons of olive oil or melted butter
  • Juice from 2 lemons
  • 2 pinches of salt
Method:
  • Separate eggs and whisk in lemon juice, salt and oil. Boil or steam crab until cooked through (usually around 10 minutes).
  • Place Hollandaise in a double boiler (or microwave) and stir regularly until the sauce thickens.  If lumps occur, strain or smooth out with a blender.  Plate and serve with celery and crab.

BACON WRAPPED DIGBY SCALLOPS WITH CRISPY SWEET POTATO PEELS & DILL MAYO

*Wine Pairing – Catrala Chardonnay, Casablanca, Chile

 Ingredients:
  • 1lb Scallops (roe removed)
  • 0.5 lb smoked bacon rashes
  • 1 Sweet Potato
  • Dill Mayonnaise
  • 6 tablespoons of Mayonnaise
  • 1 teaspoon of honey
  • Juice from half a  lemon
  • 1 teaspoon of chopped dill (fresh or dried)
  • ½ teaspoon of sesame oil
Method:
  • Combine ingredients for Dill Mayonnaise, stir until smooth.
  • Wrap individual scallops with bacon rashers.  Place on baking tray and bake until the bacon becomes crispy.  (25 minutes if frozen, 10-15 if fresh)
  • Clean and peel sweet potato.  Set aside clean peelings, and bake/broil/fry until crispy.
  • Plate and serve scallops with sweet potato garnish and mayonnaise dipping sauce.

HOT SMOKED B.C. WILD SOCKEYE SALMON WITH SWEET POTATO MASH & SPINACH
*Wine Pairing – Catrala Pinot Noir, Casablanca, Chile
Ingredients:
  • 2 sockeye fillets, boned, skin on
  • 1 large sweet potato
  • ½ cup chicken stock
  • ½ lb English Spinach
  • Brine
  • 6 tablespoons of brown sugar
  • 2 tablespoons of salt
  • Juice from 2 lemons
  • 100g Smoking Chips (Alder or Apple) –wrapped in foil, partly soaked in water.
Method:
  • Coat salmon fillets in brine mixture and refrigerate for 1-8 hours.
  • Boil or steam sweet potato, and mash until smooth with stock.  Steam or boil spinach.
  • Place oak chips in covered BBQ over hot flame.  When temperature reaches at least 350 F place salmon fillets on grill (skin down).  Cook until tender, approx 10 minutes depending on heat.  Remove skin and plate on mash with spinach.

PARMESAN TOSSED FETTUCINI WITH ALBERTA STRIP LOIN & PORTOBELLO MUSHROOMS

*Wine Pairing – Kingston Estate Tobbiano  Pinot Noir, Casablanca, Chile

Ingredients:

  • 2 strip loin fillets
  • 350 grams of fettuccini
  • 200g of chopped grape tomatoes
  • 100g of finely chopped spinach
  • 2 tablespoons of olive oil
  • 100g grated parmesan cheese
  • Mushroom wine Reduction
  • ½ a glass of red wine
  • 1 cup of chicken stock
  • 2 large Portobello mushrooms

Method:

  • Chop mushrooms into strips and simmer with wine and stock until tender.
  • Boil pasta until tender.  Toss noodles with oil, cheese, spinach and tomatoes.  Pan fry or grill steak until cooked.  Cut steak into strips and serve on pasta with reduction.