Spring is in full swing—the perfect time to share some simple and delicious recipes, paired with some of our favorite Montesquieu wines. We hope you enjoy these spring-inspired delights, enjoy!
Chinese Chicken Salad with Spicy Ginger Dressing
Recipe adapted from original by Giao Trac of Kiss My Spatula
You may also substitute the chicken with grilled tofu, shrimp or any protein of your liking.
Chinese Chicken Salad
1 boneless chicken breast, skin removed
1 medium-sized Napa (or Savoy) cabbage, thinly sliced
2 carrots, shredded
1 small tomato, thinly sliced
1 mango, thinly sliced
4 scallions, thinly sliced on the diagonal
2 tbsp. roasted sesame seeds
handful of fresh mint, chopped
handful of cilantro, chopped
handful of roasted peanuts
Spicy Ginger Dressing
2 teaspoons fresh grated ginger
1 tablespoon Sriracha chili sauce
2 tablespoons brown sugar
2 tablespoons rice wine vinegar
1 tablespoon soy sauce
1/8 teaspoon sesame oil
3 tablespoons vegetable oil
To poach chicken, place the breast in a small saucepan and add water, about 1 inch above the chicken. Cover and bring to a boil. Once boiled, immediately lower heat to a very slow simmer and partly cover for 10 minutes. Turn off the heat and leave the chicken to cook in hot water for another 15 minutes. Once cooled, shred chicken and set aside.
If you prefer grilling or barbecue, use boneless and skinless chicken thighs instead, lightly brushed with vegetable oil.
In a large bowl, whisk together all the ingredients for the spicy ginger dressing.
Add the cabbage, chicken, carrots, tomato, mint and cilantro to the large bowl and toss gently. Top with mango slices and roasted peanuts. Garnish with scallions and roasted sesame seeds, and serve immediately.
Pair with our 2009 Symmetria, a California blend of Viognier, Roussane and Marsanne or our 2009 Hammel Chardonnay from the Willamette Valley.
Hazelnut Halibut with Marsala Mango Sauce
Recipe from Oregon Growers
Marsala Mango Sauce
3/4 cup Marsala wine, sweet
1/4 cup chutney, mango or regular
1 tablespoon butter
1 teaspoon soy sauce
1/4 teaspoon ground ginger
Hazelnut Crusted Halibut
3/4 cup hazelnuts, toasted, skin removed, finely diced
1 tablespoon parsley, diced
1/2 teaspoon salt
1/8 teaspoon black pepper, ground
1 egg, beaten
4 (4oz each) halibut fillets
2 tablespoons vegetable oil
Preheat oven to 400ºF. Bring Marsala wine to boil in small saucepan; reduce heat and simmer until reduced to 1/2 cup, stirring constantly. Add chutney, bring back to simmer and reduce to 1/2 cup, stirring constantly. Stir in butter or margarine, soy sauce and ginger until butter is melted. Process in blender until smooth; set aside.
Mix hazelnuts, parsley, salt and pepper in medium bowl; set aside. Place beaten egg in separate medium bowl; set aside.
Rinse fish and pat dry. Dip fish in beaten egg; turning to coat. Place coated fish in hazelnut mixture, pressing nuts onto fish to coat both sides.
Heat oil in large oven proof frying pan over medium high heat. Add fish and fry for 1 to 2 minutes until bottom is browned. Turn fish and place skillet in oven. Bake for 8 to 10 minutes per 1-inch thickness of fish until fish lakes easily. Spoon 2 tablespoons heated sauce over each fillet.
Pair with the 2008 Marchand Bolnot Les Rougeots Meursault or the 2006 Jean Gagnerot Chassagne-Montrachet.
Asian Baby Back Ribs with Panko-Crusted Mushrooms
Recipe by Jeff Smith from Food & Wine
two 1 1/2-pound racks of pork baby back ribs, papery membrane removed from the underside of each rack
4 garlic cloves, minced
4 scallions, minced
2 tablespoons soy sauce
2 tablespoons extra-virgin olive oil
2 tablespoons light brown sugar
1 tablespoon rice vinegar
salt and freshly ground pepper
Preheat the oven to 400°. Set the ribs on a large rimmed baking sheet, skinned side up. In a small bowl, combine the garlic with the scallions, soy sauce, olive oil, brown sugar and vinegar. Season the ribs lightly with salt and generously with pepper. Brush some of the sauce on the skinned side of the ribs and turn them over; brush the remaining sauce over the tops of the ribs.
Roast the ribs in the upper third of the oven for about 45 minutes, until browned and tender. Let the ribs rest for 10 minutes, then slice into individual ribs and serve with the Panko-Crusted Mushrooms
Make Ahead The baby back ribs can be marinated overnight.
2 cups vegetable oil, for frying
2 large eggs
2 cups Panko (Japanese bread crumbs)
12 large white mushrooms, stems discarded
In a medium skillet, heat the oil until shimmering. In a small bowl, beat the eggs. Spread the panko in a shallow bowl. Dip each mushroom into the egg and let the excess drip off, then coat thoroughly with panko.
Fry the mushrooms, 4 at a time, over moderately high heat until golden brown, about 2 minutes per side. Drain on a wire rack set over a baking sheet. Season with salt and serve right away with the Asian Baby Back Ribs.
Pair with the 2008 Montesquieu Syrah Sonoma Valley or the 2008 Montesquieu Derenoncourt Meritage.