Grilled Mahi Mahi with Porcini Pasta & Sauvignon Blanc

Super easy, yet delicious, light meal for these hot summer evenings.

Menu: Mahi Mahi w/ Porcini Pasta & Salad

Wine: Sauvignon Blanc

What You Will Need
Fresh Mahi Mahi fillets, porcini pasta, Italian dressing, garlic, shallots,  olive oil and salad ingredients of your choice.

Marinate fillets in Italian dressing for several hours. Place fillets on a greased grill rack over hot charcoal. Cook until fish flakes when tested.

Place on top of a bed of boiled porcini pasta.

Pasta
In saute pan saute garlic and shallots in olive oil, then drain & toss the pasta in it.

Add a fresh salad

Et Viola! A delicious summer masterpiece.

Recipe compliments of Katie Mahanes head chef at Don’t Forget To Kiss The Cook!

Pan Seared Seasoned Cod, Black Pepper and Smoked Paprika Topped with Pan Roasted Corn

Menu: Pan seared Seasoned Cod, Black Pepper and smoked paprika topped with Pan roasted corn

Wine: Sauvignon Blanc, Pinot Noir

What You Will Need:
2 cod steaks or filets
1 large corn on the cob

First take the large corn on the cob, cut into two and boil until corn is cooked, set aside to cool. Next, lightly coat cod with olive oil, rub all over so it is evenly coated, it’s easier if you do this on a plate. Next, you want to sprinkle with your favorite seasoning, cracked pepper and smoked paprika. Spray pan with non stick spray and heat pan. Set cod in and cover. Reduce flame to medium, turn over when you have a good crusting, do the same on other side.

Now, cut corn from cob. Remove cod from pan and plate and cover. Place cut corn in same pan you cooked your fish in. Turn up heat and cook just until you get a nice coating on the corn and you can smell it has been roasted, add salt and pepper to taste. Spoon over cod and serve with a crisp cool salad .

Bon Appetite!

Recipe compliments of Katie Mahanes head chef at Don’t Forget To Kiss The Cook!

South African 2009 Southern Right Walker Bay Sauvignon Blanc by Hamilton Russell

This is a fantastic Sauvignon Blanc that is under-priced in my opinion!

Hamilton Russell Vineyards, one of the most southerly in South Africa, are in the Walker Bay district behind the old fishing village of Hermanus, 3km inland from the south Atlantic. The vineyards enjoy the benefits of close proximity to the sea. They are protected from the south-east wind which blows over the Walker Bay in summer months, by the steep cliffs. These cliffs make up the Raed-na-Gael range that forms the backdrop to the narrow coastal plain on which the village of Hermanus is situated.

Founder Tim Hamilton-Russell searched for 10 years to find the ideal terroir to establish what he aimed to be the vineyard capable of producing South Africa’s top cool climate wines. He developed the site from scratch in the 1970s and has now handed over the Estate to his son Anthony, who with winemaker Kevin Grant, is committed to building on the success his father achieved and pushing Hamilton Russell wines even further up the quality scale.

The 64 hectares of vineyards are all located on the Hamilton Russell Estate, within a short distance from their centrally located cellar and comprise 23 hectares of Pinot Noir, 28 hectares of Chardonnay and 13 hectares of Sauvignon Blanc. Hamilton Russell’s overriding viticultural goal is to achieve fully-balanced vine growth, with naturally open vine canopies and good fruit exposure to sunlight with excessive temperatures.

Hamilton Russell’s distinguished oak-aged wines are in very short supply. They combine old world elegance and longevity with new world forward fruit, which makes them immediately appealing, and offer a unique expression of the personality of the vineyard in which they were made.

Email me to purchase.

White Cottage Ranch 2009 Napa Valley Sauvignon Blanc

Another winner white I tired this week. A great winery with a great story practicing sustainable viticulture. PURCHASE HERE

Grapes: 100% Sauvignon Blanc

Dennis and Adele Johns grew up together as high school sweethearts in St. Helena, the heart of Napa Valley. As the winemaker at St. Clement Vineyards for twenty years, Dennis established his reputation as an innovative and highly respected winemaker.

In the search to begin their own vineyard and winery, Dennis and Adele discovered that the last 65 acres of White Cottage Ranch, a historic 5000 acre cattle ranch dating from the 1800′s, was for sale.

The most outstanding factor of the property was that this land was on Howell Mountain, an area recognized for growing exceptional red wine varietals for over 100 years. Dennis and Adele’s firm belief that fine wines are ‘grown’ and not just vinted, coupled with plans to produce high quality red wines, forged the 1989 purchase of White Cottage Ranch.

In 1990, five different variations of resistant rootstock were planted based on the soil profiles. Merlot, Cabernet Sauvignon and Cabernet Franc were budded in 1991. The first crop was in 1993. Subsequently, they have added Sangiovese, Zinfandel and Syrah. A new winery was finished in the summer of 2005 and is now open by appointment to taste. The family produces small amounts of artisan crafted wines: Cabernet Sauvignon, Sauvignon Blanc, Chardonnay, Merlot, Cabernet Franc, Sangiovese, Zinfandel and a Sangiovese-Zinfandel blend they call “Ezivese”.

Winemaking and Fermentation: The fruit is whole cluster pressed to tank then cold settled for 3 days. Clean juice is inoculated in tank but finishes the reaction in barrels. The fermentation lees are stirred for 6-8 weeks in barrel. The wine is transferred to tank for
fining, filtering then bottling.

Grilled Chicken with Mango Salsa, & Coconut Cilantro Rice

Main course: Grilled Chicken with Mango Salsa, Coconut Cilantro Rice

Wine: Sauvignon Blanc or Portuguese Vinho Verde

What you will need:
4 Boneless Chicken Breasts seasoned with cumin salt & pepper and grilled

Salsa
1 ripe mango, peeled, pitted, and diced (about 1 1/2 cup)
1/2 medium red onion, finely chopped
1/2 red bell pepper, finely chopped
1 Jalapeño chile, minced (include ribs and seeds for a hotter taste if desired)
1 small cucumber, peeled and diced (about 1 cup)
3 Tbsp fresh cilantro leaves, chopped
3 Tbsp fresh lime juice
1/4 tsp chile powder
Salt and pepper to taste

Combine all of the ingredients in a bowl. Season to taste with salt and pepper. If the salsa ends up being a little too hot or acidic for your taste, you can temper it by adding some diced avocado.

Coconut Cilantro Rice
1 2/3 cups water
1/3 cup light coconut milk
1/2 teaspoon salt
2 cups uncooked instant rice
1/4 teaspoon grated lime rind
1 tablespoon fresh lime juice (1/2 lime)
1/4 cup chopped fresh cilantro

Combine first 3 ingredients in a saucepan; bring to a boil over medium-high heat. Add rice. Cover and let stand 5 minutes or until rice is tender. Stir in lime rind, juice, and cilantro. Serve topped with mango salsa

Bon Appetit!
Katie Mahanes
Don’t Forget To Kiss The Cook!

Argentinean & Chilean Wines

Last week I went to Carnivale for their Chilean and Argentinean wine and food paring AFTER the three hour Canadian wine tasting! As you can imagine I was half lit by then and about three sheets to the wind.  I met my other girlfriend and didn’t learn anything because I was not only inebriated but we had way to much to catch up on! She’s in love.

I must say though that Carnivale really puts on a great tasting event and you give it a go. They are really organized, the format is friendly, laid back and educational while entertaining. It strikes a nice balance for people who want to learn more about wine in a fun, none snobby way. They also have a great wine director who doesn’t take herself to seriously and she really encouraged everyone to relax and enjoy while learning. We had a good time.

Chile is the fourth largest exporter to the U.S., the first largest exporter to Latin America and is the ninth largest producer in the world and is known best for its Sauvignon Blanc, Cabernet Sauvignon, Merlot, and Carmenere–the grape that was called Merlot until 1998 when it was discovered to be the extinct Carmenere…surprise, surprise…and became Chili’s best kept secret. Another interesting fact was that Chili was never hit by the phylloxera louse.

Malbec is Argentina’s baby; it put Argentina on the wine map and has given them their identity in the wine world. Argentina’s viticulture roots come from Spain and while historically they were more interested in quantity rather than quality because they consumed 90% of what they produced, they’ve come full circle and Argentina is now the fifth leading wine producer in the world and the second biggest wine exporter to Latin America.

One Argentinean Malbec that I especially enjoyed at this tasting was La Flor de Pulenta Malbec. Malbec is the once popular black wine grape that was grown in Bordeaux, France, but since 2000 has lost popularity largely due to its susceptibility to diseases and its rustic character that doesn’t fit the modern drinker’s palate.

This Malbec was fresh, light and quite fragrant with floral aromas and spice. Fresh blackberry and mint flavors. I can’t tell you what the “mouth feel” was or if it had a short or long finish, that is for an entirely different blog…are we still talking about wine? Are those terms wine related? Oh boy wait until I cover rim variation and thickness! Wine education The Wench’s style. You will never forget your wine terms or what they mean. Ha!