Sauvignon Blanc Friendly Recipes

Mango Ceviche

1/2 pound bay scallops
1/2 cup sliced green onions
1/2 cup chopped fresh cilantro leaves
1/2 tablespoon peeled and grated fresh ginger
3 limes, juiced
1 large mango, peeled, seeded, and diced
1 head butter lettuce, cleaned

In a large bowl, mix the scallops, green onions, cilantro, ginger, and lime juice until well combined. Cover and refrigerate for at least 1 hour. Remove the scallop mixture from the refrigerator and mix in the mango until well combined. Divide the butter lettuce leaves equally among 4 plates. Divide the scallop mixture evenly over top the lettuce and serve immediately.

Tequila-Lime Chicken with Cilantro Dressing

3/4 cup tequila
1/4 cup white wine vinegar
Juice of 3 limes
1/2 cup Lemon Oil (see Note)
5 large shallots, peeled and chopped
1 cup chopped fresh cilantro plus 1 large bunch cilantro, leaves only
2 teaspoons minced garlic
1 1/2 pounds boneless chicken breasts, trimmed of all fat
Coarse salt and freshly ground pepper to taste
1/2 cup canola oil

If using wooden skewers, soak in water for at least an hour.

In a small nonreactive container, combine 1/2 cup of the tequila with the vinegar and lime juice. Whisk in the Lemon Oil. When well emulsified, stir in the shallots, chopped cilantro, and 1 teaspoon of the minced garlic. Pour into a nonreactive, shallow container large enough to hold the prepared skewers. Set aside.

Using a very sharp knife, slice the chicken into 30 strips about 1/4-inch thick and 2 inches long. Thread the strips onto the soaked skewers and place them into the marinade, leaving as much of the skewer exposed as possible as you do not want the wood to soak up the marinade. Cover and marinate for 8 hours.

Place the cilantro leaves in a saucepan of rapidly boiling salted water for 10 seconds to blanch and set the color. Immediately pat dry and refresh under cold water. Drain very well and pat dry.

Place the blanched cilantro in a blender with the remaining 1/4 cup of tequila and 1 teaspoon of garlic. Pulse to combine. With the motor running, slowly add the canola oil, processing until the mixture is thick and bright green. Taste and adjust the seasoning with salt and pepper.

When ready to serve, remove the skewers from the marinade. Place a stovetop griddle, heavy-duty grill pan, or nonstick saute pan over high heat. When very hot but not smoking, add the skewers, a few at a time, and sear for 1 1/2 to 2 minutes per side or until the chicken is nicely browned and cooked through. Serve immediately with the Cilantro Dressing on the side.

NOTE: To make Lemon Oil, combine 2 cups of vegetable oil with the shells of 4 lemons that have already been juiced and a few sprigs of fresh thyme in a heavy saucepan. Place the pan over medium-high heat and bring to a boil. Immediately lower the heat and barely simmer for 15 minutes. Remove from the heat and allow to cool. Strain into a clean container. Cover and store in a cool spot for up to 6 months. Use the oil for sauteing, frying, and for vinaigrettes.

Grilled Oysters with Mango Salsa

Mango Salsa:
1 ripe mango, peeled, pitted, and cut into very small dice
1/2 red onion, peeled and cut into very small dice
1 small jalapeno, cut into very small dice
1 lime, juiced
2 tablespoons extra-virgin olive oil
2 teaspoons honey
2 tablespoons chopped fresh recao or cilantro leaves
Salt and freshly ground pepper

Red Chili Horseradish:
1/2 cup prepared horseradish, drained
1 1/2 tablespoons ancho chili powder
Salt

20 oysters, scrubbed well

Make the Mango Salsa: Mix together the mango, onion, jalapeno, lime juice, oil, honey, and recao or cilantro in a medium bowl. Season with salt and pepper, to taste, and stir to combine. Let sit at room temperature for 30 minutes before using.

Mix together the horseradish and ancho chili powder in a small bowl. Season with salt, to taste.

Heat grill to high. Dip oysters in water, as this will help them steam open on the grill. Place oysters on the grill, close the cover, and grill until all have opened, about 3 to 4 minutes. Discard any that do not open. Place a tablespoon of the Mango Salsa on top of each oyster and top that with a scant teaspoon of the Red Chili Horseradish .

Lime-Marinated Pork Tenderloin with Almond Rice Pilaf and Mango Salsa

3/4 cup fresh squeezed lime juice
1/2 cup plus 2 tablespoons olive oil
3 tablespoons honey
2 tablespoons minced garlic
2 pork tenderloins (about 2 pounds total)
1 1/2 teaspoons salt
3/4 teaspoon freshly ground black pepper
1 recipe Almond Rice Pilaf, recipe follows
1 recipe Mango Salsa, recipe follows
8 sprigs cilantro leaves

Combine the lime juice, 1/2 cup of the olive oil, honey and garlic in a food processor and pulse several times to puree. Put the tenderloins in a large plastic storage bag and pour in the marinade. Seal the bag and refrigerate for 1 hour.

Preheat the oven to 400 degrees F. Heat a large nonstick ovenproof skillet over high heat and add the remaining 2 tablespoons olive oil. Remove the tenderloins from the marinade and pat dry. Season the tenderloins on all sides with the salt and pepper. When the skillet is hot, add the tenderloins and sear, turning to ensure even browning, about 4 minutes. Transfer to the oven and cook for 18 to 20 minutes, or until an instant-read thermometer inserted in the thickest part registers 145 degrees F. Remove from the oven and let rest for 5 minutes. Alternatively, heat a grill to medium-high. Grill the tenderloins, turning several times, for 25 minutes, or until an instant-read thermometer inserted in the thickest part registers 145 degrees F. Remove from the grill and let rest for 5 minutes.

To serve, slice the pork tenderloins against the grain into 3/4-inch slices. Mound about 1 cup of the Almond Rice Pilaf onto the center of 4 entree plates and shingle the pork slices around the rice. Divide the Mango Salsa evenly among the plates, spooning it over the pork slices. Garnish with the cilantro leaves and serve immediately.

For the Rice:
1/4 cup olive oil
1/2 cup small dice onion
1/4 cup small dice carrot
1/4 cup small dice celery
1 teaspoon minced garlic
2 cups long-grain white rice
2 teaspoons salt
1 teaspoon white pepper

3 cups chicken stock or water
1/2 cup toasted sliced almonds
2 tablespoons chopped fresh cilantro leaves

Preheat the oven to 350 degrees F.

Place a 2-quart, ovenproof saucepan over medium-high heat and add the olive oil. Once the oil is hot, add the onions, carrots and celery. Sweat the vegetables, stirring often, until the onions are translucent and the carrots begin to soften, about 4 to 5 minutes. Add the garlic to the pan and saute for 30 seconds. Add the rice to the pan and saute (being sure to stir the rice and coat it with the oil), until toasted, about 4 to 5 minutes. Season the rice with the salt and white pepper. Add the chicken stock to the pan and stir occasionally until the water comes to a boil. Stir well, cover the pot, and transfer the pot to the oven. Bake, undisturbed, for 25 minutes. Remove from the oven and let stand for 5 minutes. Remove the lid, and use a fork to fold the almonds and cilantro into the rice, as you fluff and blend it. Serve while hot.

Yield: about 6 cups, 6 to 8 servings

For the Mango Salsa:
1 1/2 cups (1/2-inch) diced mango
1/2 cup small diced red bell pepper
1/3 cup finely chopped red onion
2 tablespoons rice wine vinegar
1 tablespoon lime juice
1 tablespoon minced jalapeno
1 tablespoon chopped fresh cilantro leaves
2 teaspoons minced ginger
1 teaspoon minced garlic
Salt and freshly ground black pepper

Place all the ingredients in a non-reactive medium bowl and stir to blend. Cover the bowl with plastic wrap and allow the salsa to macerate at room temperature for 30 to 45 minutes. Remove the plastic wrap and serve with the tenderloins.

Yield: about 2 cups