View As PDF - Wine Country This Week

Perfect Pairs BYMILLIE HOWIEDUNGENESS CRAB CAKESWith Tomatillo Avocado Sauce and Roasted Corn SalsaCasa Nuestra RosadoPerfectly Paired withDungeness Crab CakesIf the folks at Casa Nuestra Winery had not attended a CheninBlanc Conference in the Loire Valley of France a few years ago, therewould never have been a Casa Nuestra Dry Rosado. Fortunately, asStephanie explains, “We started making Rosado after being introducedto the wonderful, food-friendly rosés of the Loire region.They were dry and crisp and perfect for pairing with a wide varietyof foods.”The 2009 Rosado, This dry rosé is made from the estate’s organicCabernet Franc grapes “This vintage,” Stephanie says, “has just theright amount of fruit and spice coupled with a racy acidity to make itthe ideal complement to any of the crab dishes created by the chef ofSilverado Brewing Company. My favorites, particularly when servedwith the Tomatillo Avocado Sauce and Roasted Corn Salsa – and, ofcourse, our Rosado, are the Dungeness Crab Cakes.”And the chef feels pretty much the same way. “I paired the CasaNuestra Rosado with the Dungeness Crab Cakes because I love thecombination of the sweetness of the crab and the crispness of thecakes,” he says. ”And the Avocado and Tomatillo Sauce has theperfect amount of acidity to match the subtle fruit flavors of thewine. The combination fits in ideally with our policy at the restaurantto use only local, sustainable and organic ingredients whereverpossible, and we feel fortunate to be able to feature the Rosado whichStephanie made in a very limited quantity of only 185 cases.” To besure to be able to duplicate this mouth-watering combination, stopby Casa Nuestra at 3451 Silverado Trail, St. Helena to taste andpurchase a bottle or two of the Rosado.22CRAB CAKES• 1 pound Dungeness crab meat• 1/2 cup mayonnaise• 3/4 cup panko bread crumbs• 1/2 tsp Tobasco sauce• 1/2 tsp worcestershire sauce• 1/2 tsp salt• 1 tsp dry mustard• 1 tsp fresh Italian parsley, chopped• 2 oz celery minced• 2 oz scallions minced• 4 oz red bell peppers, mincedCombine all ingredients except the mayonnaise, and the bread crumbs –mix well.Add mayonnaise and bread crumbs – mix well. Mixture should easilyhold its shape when formed into balls. Adjust with mayonnaise andbread crumbs as needed. Form into 2-ounce balls.Bread the balls by first rolling into flour, then egg wash, then into pankobread crumbs and form into crab cakes. Place in into a container withsheets of wax paper and light bread crumbs between layers. Cover withplastic wrap.TOMATILLO AVOCADO SAUCE• 1 avocado• 1/2 bunch cilantro• 4 tomatillos• 1/2 cup waterPuree all ingredients in a blender. Slowly add water last to achieve athick consistancy. Add salt and pepper to taste.ROASTED CORN SALSA• 3 ears white corn• 2 Tbs. lime juice• 1/2 red onion, finely chopped • Salt and pepper to taste• 1/4 bunch cilantro• Small hand-full organic fieldgreens• 1 Tbs. Mcevoy Ranch olive oil • 2 oz. red pepper, dicedPan roast the white corn, let cool.Mix all ingredients, except field greens, together.ASSEMBLYPan sear the cakes on medium heat with olive oil for about 2 minuteson each side, or until golden brown.Serve the two cakes on a bed of the tomatillo sauce. Then serve abouquet of field greens with the roasted corn salsa on top. Garnish withfresh cilantro.Serve with Casa Nuesta Winery & Vineyards 2009 Dry Rosado, MendocinoCounty, chilledRecipe courtesy of Silverado Brewing Companywww.WineCountryThisWeek.com