Scallop, Orange and Endive Salad

INGREDIENTS 16 scallops ½ cup extra virgin olive oil 2 TBSP red wine vinegar 1 TSP coriander seeds, toasted and cracked 3 TBSP orange juice concentrate Salt and pepper 3 oranges, peeled and segmented 2 endives, cut lengthwise, ¼ inch slices 1 red onion, thinly sliced ½ cup chopped walnuts (toast for 10 min. @ 400 covered with butter and honey) ¼ cup dried cherries or cranberries

Blend ¼ cup olive oil, orange juice, red wine vinegar, coriander, salt and pepper. Set aside. Combine oranges, endives and red onion in salad bowl. Toss with half of olive oil mixture. Season scallops with salt and pepper. In large pan heat 1 TBSP olive oil over medium heat. Lightly brown scallops (3-4 min/side). Remove from pan, keep warm. Only cook up to 8 scallops at once. Add walnuts to salad. Portion onto 4 plates, scallops on top. Sprinkle with cherries or cranberries.


This recipe is good, REALLY good. When you chomp into a bite, the subtle orange flavors light up your taste buds like a pinball machine. But it's not just because orange flavors have a tanginess to them, it's because the supporting cast of other nuances compliment different taste regions on your palate. So it's not just about hitting one taste region on your tongue, it's about hitting 'em all at once. I love this salad. When it's complete, it looks like a creation you'd find in a high falutin' restaurant in a cosmopolitan city like San Francisco or New York. It not only tastes good, it looks good--kind of like the type of dish that would be on the front cover of a cook book. But this out when you have someone over you want to impress. And if you really like your guests, pair this salad with a white wine that has more tropical mojo like the Gewurztraminer-like Traminette from Pheasant Ridge in upstate New York. This wine is made from organically grown grapes, and is a hybrid grape which resembles a heartier Gewurztraminer. It's perfect for more interesting chef salads like this one. Bon App!

Reblog this post [with Zemanta]

Pork Tenderloin with Chiptole-Orange Marmalade Sauce

INGREDIENTS 2 cups chicken stock or broth 2 cups beef stock or broth 1 pound pork tenderloin 3 TBSP olive oil ½ cup orange marmalade 1-2 Chipotle peppers, finely chopped ½ cup finely chopped shallots 1 TBSP water 2 TSP cornstarch Salt and Pepper

Bring chicken and beef stocks/broth to a boil in medium saucepan. Lower heat to medium low, simmer 1 hour, reduce to 1 cup of liquid.

Sprinkle salt and pepper over pork. Grill over medium heat 20 mins, 10 mins each side. (Or in skillet, cook pork in 1 oz. olive oil, 4 minutes a side, then oven-bake, 425ºF, 15-20 mins.)

Heat 2 TBSP olive oil in medium saucepan, medium high heat. Sautée shallots until tender, 5 mins. Add stock mixture, chipotles and orange marmalade, simmer 5 mins. In bowl mix water and corn starch. Whisk into marmalade mixture. Let sauce thicken, 5 mins. Cut tenderloin into ½ -in. thick pieces. Fan out slices onto plate, sauce covers.


I like the Spann Vineyards MoZin with this recipe.  Not only is the MoZin perfectly balanced between Bitter, Sour, Salt and Sweetness, but the Pork recipe has offsetting flavors that create a sense of balance.  Pork is inherently salty, so we complimented that with the sweetness of the orange marmalade and the bitterness from the shallots.  There's sourness from the citrus in the orange, but it's not as noticable.

Both wine and recipe are around the same intensity of flavor, if I had to pick a number, they're probably both around a "7" on a scale of 1 to 10.


Reblog this post [with Zemanta]