The 25th annual Santa Fe Wine & Chile Fiesta is coming up, so this month, “Still Hungry?” decided to go straight to the wineries to see what they were pairing with their favorite wines. The most difficult part of this assignment? Narrowing it down to only one recipe per winery. The other challenge I faced was that I decided to cook each of these and see if they really are as delicious as they sound. I am not a trained cook; for many years, people assumed I couldn’t cook at all. I’ve invited people over for dinner and had them cook for me, and the last time I invited a gentleman caller over for a home-cooked meal he told me he never wanted to see me again. And, I have been known to pair a dry rosé with Animal Crackers. My point is, if I can make these recipes, so can you, and boy, are they all worth the time! The wines paired here are all available in New Mexico.
Merry Edwards Winery
Honey Lime Baked Wild Salmon with Mango and Black Bean Salsa, paired with Merry Edwards Sauvignon Blanc
(Recipe created by Joanne Williams, reprinted courtesy of Merry Edwards Winery)
Merry Edwards Winery Estate Sommelier Brendan Tierney says, “Merry Edwards’ 2013 Sauvignon Blanc pairs great with this salmon recipe because the ripe fruit flavors of the honey lime glaze and mangos are matched by ripe citrus and orchard fruit notes in the wine. The crisp finish of the 2013 Sauvignon Blanc helps cut through the richness of the salmon and avocado, encouraging another bite and another sip for the perfect pairing.”
Honey Baked Salmon
1 pound wild salmon
1 Tablespoon extra virgin olive oil
1 Tablespoon fresh lime juice
1 Tablespoon raw honey
salt and pepper to taste
Preheat oven (or BBQ) to 400 degrees. Place salmon in a lightly greased shallow pan, just the size of the salmon. (To barbecue, place salmon in a pan lined with heavy-duty aluminum foil.) Mix oil, lime juice and honey together in a small bowl and spoon over the salmon. Sprinkle with salt and pepper. Bake for 15 to 20 minutes until firm, but still moist and flaky.
Mango and Black Bean Salsa
1 cup diced mango
1 cup diced jicama
1 avocado, diced
1 can (15 ounces) organic black beans, rinsed and well-drained
1 jalapeño pepper, seeded & minced (optional)
3 Tablespoons fresh chopped cilantro, plus extra for garnish
2 Tablespoons minced red onions
2 Tablespoons fresh lime juice
1 teaspoon fresh minced garlic
½ teaspoon ground cumin
salt and black pepper to taste
In a medium bowl, place mango, jicama, avocado, black beans, jalapeño, 3 tablespoons of the cilantro and red onions. In a small bowl, mix lime juice, salt, garlic, cumin and black pepper. Gently stir the lime dressing into the mango mixture and divide the salsa between four plates. Top each with a piece of Honey Lime Baked Wild Salmon, garnish with a bit more cilantro and serve.
CR’s notes: Salmon is my go-to fish and this recipe is delicious. I chose the baking option rather than the grill. In 20 minutes and with very little prep time, I had a wonderful piece of salmon. The Mango and Black Bean Salsa was a little more time consuming, but equally tasty and the leftover salsa went very well with grilled chicken.
Want to try these wines Santa Fe-style? The Club at Quail Run will be hosting a Merry Edwards dinner Thursday, September 24. 505.986.2200 for reservations.
J. Lohr Vineyards and Winery
Brie Baked Artichoke with J. Lohr Estates Riverstone Chardonnay Cream, paired with J. Lohr Estates Riverstone Chardonnay
(Recipe created by Chef Tony Baker, of Montrio Restaurant, Monterey, Calif., reprinted courtesy of J. Lohr Vineyards and Winery)
Chef’s comment: “This is a banging share appetizer! Who said wine and artichokes don’t go together? While the sommeliers are weeping, I’m sipping a deliciously chilled glass of J. Lohr Estates Chardonnay while peeling leaf after leaf of rich, cheesy goodness!”
4 large artichokes, cooked
8 ounces Brie cheese, cut into small squares
1/2 cup shallots, chopped
1 Tablespoon olive oil
1/4 cup white wine vinegar
3/4 cup J. Lohr Estates Riverstone Chardonnay
1/2 cup heavy cream
8 ounces unsalted butter, diced
2 ounces mustard, whole grain
1 Tablespoon lemon juice
1/2 ounces horseradish, hot
salt and pepper to taste
Trim the stem from the artichoke so it can sit up; remove the furry choke from the heart if it hasn’t already been removed. Gently separate the leaves and place the cheese randomly throughout the artichoke (2 ounces per choke). Place in a 350-degree oven for 15 minutes, until the artichoke is hot and the Brie is nice and soft. Remove the artichoke from the oven and pour generous amounts of the Chardonnay cream sauce (recipe below) over the choke and serve with grilled bread.
Chardonnay Cream Sauce
In a saucepan, sweat the shallots in the olive oil, add the vinegar and bring to a simmer. Add the wine and gently simmer for 3 minutes. Add the cream and bring to a simmer, then gradually whisk in the butter on low heat. When all of the butter is incorporated, add the mustard, lemon and horseradish. Season with salt and pepper to taste. Note: The sauce is intended to be served immediately after preparation.
CR’s notes: The most decadent of the dishes. Wow! Artichoke, cheese, cream sauce, what’s not to love? I never would have come up with this on my own. The wine pairing really does work, too. It’s very rich, as you can imagine—I wasn’t able to finish my artichoke. As an appetizer, you could probably get two servings out of one artichoke, though the presentation would suffer a bit.
See what La Plazuela does with J. Lohr wines at their wine dinner, Wednesday, September 23. 505.995.2316 for reservations.
Grilled Portobello Mushrooms stuffed with Spinach and Dried Tomatoes, paired with Cline Sonoma County Syrah
(Recipe reprinted courtesy of Cline Cellars)
Jim Caroompas of Cline Cellars says the Sonoma County Syrah “is a delicate, medium-bodied Syrah with supple tannins, making it an excellent fit for a complex but ‘quiet’ dish like stuffed Portobello mushrooms. “
Prep time: 30 minutes | Grilling time: 10-15 minutes
10 ounces baby spinach leaves, rinsed
Extra-virgin olive oil
1⁄2 cup finely chopped yellow onion
2 teaspoons finely chopped garlic
1 cup finely diced ripe tomato
1⁄4 cup oil-packed, sun-dried tomatoes, thinly sliced
1⁄4 cup pitted and coarsely chopped Kalamata olives
Freshly ground black pepper
4 large portobello mushrooms, 5-6 inches in diameter
1⁄4 cup fine, soft bread crumbs
To make the filling: In a large saucepan over high heat, cook the spinach just until wilted, 1 to 2 minutes, stirring frequently. Transfer the spinach to a sieve and drain until cooled. Squeeze out the remaining liquid with your hands, and then roughly chop the spinach. You should have about 1 cup.
Wipe out the saucepan and warm 2 tablespoons of olive oil over medium heat. Add the onion and cook until golden, about 5 minutes, stirring occasionally. Add the garlic and cook for 30 seconds. Add the diced tomatoes and cook for 1 minute, stirring occasionally. Add the spinach, sun-dried tomatoes, olives, 1⁄2 teaspoon salt, and 1⁄4 teaspoon pepper. Cook until all the moisture has evaporated, 1 to 2 minutes, stirring occasionally. Remove the saucepan from the heat.
Remove and discard the mushroom stems. With a teaspoon, carefully scrape out the black gills from the mushroom caps and discard. Generously brush or spray the mushroom caps with oil and season them with 1⁄4 teaspoon salt. Grill, smooth sides up, over direct medium heat until well-marked, about 5 minutes. Transfer to a work surface, smooth sides down. Spoon a thin layer of the filling onto the mushrooms, spreading it evenly to the edges.
In a small bowl toss the bread crumbs with 1 tablespoon of oil, and salt and pepper to taste. Sprinkle each stuffed mushroom evenly with a thin layer of crumbs. Grill the mushrooms, smooth sides down, over direct medium heat until the crumbs are browned and the mushrooms are tender, 5 to 10 minutes more. Serve warm.
CR’s notes: My first try at stuffed mushrooms and I’ll be making this again. It wasn’t terribly labor-intensive, as I feared it might be. I should have cooked the filling a little longer, but I was getting impatient because I was starving. I opened a bottle of Cline Sonoma County Syrah and the combo was wonderful; there was a lovely smokiness in the wine that the mushrooms really brought out. A great vegetarian dish. (I think it would also be good with the addition of bacon.)
Galisteo Bistro will be hosting a Cline Cellars wine dinner Friday, September 25. 505.982.3700 for reservations.
Blue Cheese, Fig and Parma Ham Flat Bread pairs with Duckhorn Merlot
(Recipe created by Chef Bryant Cunningham via Duckhorn Vineyards, reprinted courtesy of Duckhorn Vineyards)
Belinda Weber of Duckhorn Vineyards says of this pairing, “The combination of textures and the juiciness of the fig harmonized with the saltiness of the Parma Ham, highlighting the condensed fruit in this merlot and matching the wine’s velvety finish. The sharpness of the blue cheese is matched with the structure and depth of the wine, softening the young tannins.”
4-6 ounces of your favorite pizza dough
1/2 cup cream
1/2 cup blue cheese
4-6 fresh figs
6 thin slices Parma ham
3 Tablespoons walnuts, toasted
1/2 cup arugula
Preheat oven to 450 degrees and place a pizza stone in the oven. Place pizza dough on floured surface for 10 minutes. Meanwhile, scald cream, remove from heat and stir in blue cheese. Lumpy is okay. Roll out pizza dough to desired thickness. Spread a thin layer of blue cheese mixture on the pizza dough. Cut figs in half and wrap with Parma ham. Place on pizza dough. Bake for 10-15 minutes or until pizza dough is golden and blue cheese is bubbling. Remove from oven, scatter walnuts and arugula on pizza.
CR’s notes: I used a ten-inch pizza crust and I would have stabbed someone with a fork if they had tried to take a slice away from me. If you want to serve six, either start with a larger crust or increase the recipe. I substituted prosciutto for the Parma ham and burnt my first bunch of walnuts—they don’t have to toast very long. This is going into my repertoire.
Try Santa Fe pairings with Duckhorn Vineyards wines at Restaurant Martín’s wine dinner, Thursday, September 24. Reservations: 505.820.0919.
by Caitlin Richards