Surf and Turf ...

After preparing our Ceviche and Halibut cheeks last week, it got me thinking about Carlsbad, California;  specifically thinking about one of my favorite restaurants West Steak & Seafood.  Located just off the beach, West has the most amazing steaks and a pretty good scallop appetizer.  So, this week I am preparing a beautiful seared scallop appetizer that was inspired by West's and a dry aged filet mignon with sautéed mushrooms.  No steakhouse dinner would be complete without a baked potato and to brighten up the plate I added some roasted vegetables.

The key to getting a perfectly cooked scallop is high heat for about 30 seconds per side.  I use a cast iron skillet with a little olive oil and butter.  To prepare the scallops, give them a good rinse, carefully dry them and season with kosher or sea salt.  If you don't take the time to dry the scallops they can steam, resulting in a rubbery or tough texture.

For the beef filet, I often get a whole tenderloin and carve my own steaks.  Once carved I place them on a rack in my refrigerator (bottom shelf), cover with cheesecloth and wait 5-7 days.  The aging process removes some of the moisture and intensifies the flavors. Don't worry the steak will still be juicy.

Seared Scallops: Seared diver sea scallops over a potato pancake and finished with a leak truffle corn sauce. (Left)

Filet Mignon: Dry aged prime filet mignon with sautéed crimini mushroom; accompanied by a baked potato with all the garnishes (butter, Greek yogurt, bacon, and chives) and a roasted vegetable medley of tomatoes, red onion, and egg plant.  There is a balsamic reduction drizzled over the vegetables that is excellent on the steak too. (Right)

Dessert: To keep the steakhouse theme, we finished the dinner with crème brûlée garnished with fresh berries.

Beverages: We started the evening with a 2008 New Zealand Chardonnay from James Milton.  This full bodied wine has just the right balance that worked well with the scallops.  The main course was paired with a 2009 Siena from  Ferrari-Carano of Napa.  We finished the evening with a 2010 Riesling from Chateau Ste Michelle, Washington's Columbia Valley.

Wine Suggestions -
Scallops: something light, but not too crisp and acidic.  The scallops are delicate and the sauce rich. Recommends: Dry sparkling wine or Chardonnay (a big buttery old school California Chardonnay would work nicely).
Steak: a medium to full bodied red with character; not too youthful or fruit forward, but something that makes you think of cooked compote fruits and a hint of tobacco would be nice. Recommends: Any big Cabernet Sauvignon or Merlot predominate wine, A California Chardonnay, or an Italian Sangiovese . Stay away for light reds and crisp whites.
Dessert: Port is always nice, but it may be too heavy for this dessert.  I would go with an ice wine or late harvest Gewurztraminer or Riesling.  If you can find it, a 4-5 Puttonyos Tokaji wine from Hungary would also pair nicely.

Non-alcoholic beverage choices include sparkling water, iced tea, and coffee with dessert.

For my complete recipes click on the links below:

Scallops         Steak            Baked Potato         Eggplant Caprese        Crème Brûlée

Out of the shadows and into the night...

Owen Roe Winery:  2009 Ex Umbris   100% Syrah  14.8% alcohol

It is only appropriate that I review and evaluate this amazing red wine from Owen Roe, as it has become my go to Syrah.  This old world style wine is rich, vibrant and reflective of the wine’s name, which roughly translates to “out of the shadows”.  I had the opportunity to meet the owner and winemaker, David O’Reilly, during a wine dinner at Santé in Spokane, Washington.   His spoken enthusiasm and excitement of wine is clearly reflected in this finely crafted wine.  Ex Umbris was originally to be a one-time production from grapes in a vineyard that had been impacted by a wildfire, which resulted in a little more smoke than usual; it is now part of the Owen Roe regular production.

Evaluation:
Sight – the wine is visually clear with an intense and deep purple color at the core that yields to a thin youthful rim.  The ample legs are consistent with a more viscous wine and indicative of its higher alcohol content
Smell – on the nose the wine is clean and initially a little closed, giving way to smoke, pepper, earth, dark fruit and a hint of molasses.
Taste & Touch – the combination of vibrant light fruit with heavy dark cherry and plum balances with a tobacco and peppery finish.  The tannins soften for a velvety creamy mouth-feel; a completed mid-palate, not overpowered by acid, brings it all together for a long finish.  The wine has the feel of a medium plus bodied wine; however, the more than 14% alcohol doesn’t dominate the palate.

Conclusions:
This wine is a great example of the well balanced Syrah fruit being produced in Washington State (most of the fruit for this vintage came from the Columbia Valley, with lesser amounts from Horse Haven Hills and Yakima).  Enjoy a glass by itself or pair it with appetizers or a hearty meal; the characteristics of the wine match well with roasted and grilled meats.  Ex Umbris is ready to drink now or hold through 2016; the wine benefits from aeration and decanting.

This wine is clearly no longer in the shadows, although sometimes it seems like you may have to slip into the shadows to find someone willing to part with a bottle of this amazing Syrah.
Price: $24-$30 (retail)  $44-$68 (restaurant)

Other notes of interest:
Wine Spectator – 93 points and listed as No.25 on the Top 100 Wines of 2011 list.

A trip to Baja California...

My friend has been wishing lately that she was on a beach, feeling the heat of the sun, with her toes in the sand; unfortunately, here in the Pacific Northwest the first day of spring was ushered in with four inches of snow. Not exactly beach weather just yet.  

So if the sun won’t come to us, we’ll have to go to it. To give her a taste from the warm waters of the Sea of Cortez, I planned a menu that would take us to the sun. Tonight we will be preparing the classic Baja beach appetizer Ceviche followed by a main course of Halibut cheeks served with rice and roasted corn. The original menu was to prepare a whole Sea Bass, but my fishmonger got in these amazing cheeks, so I couldn't resist a menu change. 

To keep our energy up while we cook I thought we would start with a little guacamole, more Tex-Mex than Baja, but it’s hot there too.  And for those of you who are wondering and afraid to ask; No, I did not put smoked crickets in the guacamole; although they do add a wonderful texture and a hint of smoke that contrasts nicely with the creaminess of the avocados. 

Ceviche: Pacific Halibut fillet with Hass avocados, red onion, and mango.  (Above)

Braised Halibut Cheeks: Lightly seared Pacific Halibut cheeks finished in a cuisson and kissed with a hint of hickory smoke.  Served on white rice mixed with roasted sweet corn. (Right)

Dessert: A classic Flan is the only way to conclude this vibrant meal.  The creamy custard finished with a light caramel sauce is just the right amount of sweet, yet light enough not to over-stuff you.

Beverages: To accompany the meal I selected two excellent Mexican beers. I had a Dos Equis and she enjoyed a Pacifico.  Other beers that would pair well include: Corona, Tecate, Carta Blanca, or Modelo Especial.

Wine Suggestions - something light, crisp, and acidic, but not too sweet. You want to balance the wine with the depth of flavors in the Ceviche and not over-power the softness of the Halibut cheeks. Recommends: Sparkling wine, Sauvignon Blanc – New Zealand, Pinot Grigio - Italian, Gewurztraminer – German (no late harvest of ice wines). If you must, the only red I would even consider pairing with this meal is a French Beaujolais – a traditional Gamay based red or Nouveau.  L'Ecole's Estate Luminesce from Walla Walla, Washington would be my first choice.

Non-alcoholic beverage choices include lemonade or iced tea. 

For my complete recipes click on the links below:

Guacamole            Ceviche           Braised Halibut Cheeks           Flan        

A story to tell....

I believe that cooking should be fun and wine as easy to understand as it is to drink.  Each week I will share a meal with you, one that I hope will inspire you to cook for yourself and others.  I will also evaluate and review a wine of interest that crossed my path and the story behind it.  One of my best friends told me once, "we all have a story to tell", so I share mine with you in hopes it that it will inspire you to share yours.