J, I must say, has some fantastic college buddies (Williams ’98). Two such fellas were in town this weekend from Chicago and San Diego. Though the three of them had plans for a guys’ night out on the town, they graciously permitted me to feed them dinner first. (I know, I know, we all have to bear certain crosses, right?)
Knowing that I do a fair amount of cooking, J and the Chicago buddy challenged me to come up with a Top Chef-style menu fitting within the theme of “California Dreaming.” Consider it done, I told them, and set about planning a three-course menu highlighting California ingredients and inspired by California wines. I wonder what Tom Collichio and Padma Lakshmi would think of this….
First Course: 2008 L’Aventure Rose with Cowgirl Creamery Mt. Tam Cheese Plate
Sadly, I got so wrapped up in chatting with the guys that I forgot to snap a photo of the cheese plate. Suffice it to say that the combo of the surprisingly complex blend of Syrah (50%), Cabernet Sauvignon (34%) and Grenache (16%) from Paso Robles is the perfect foil for the shockingly creamy Mt. Tam, a triple cream cow’s milk cheese. Served with some fresh grilled sourdough pieces, a bit of fig jam, some sliced pluot and some candied walnuts, the wine and cheese were gone before we even knew it.
4 Forks
4 Corks Popped
4 Corked Forks
Second Course: 2007 Babcock Top Cream Chardonnay with Seared Scallops with Cilantro-Lime-Chile Sauce
Babcock’s Top Cream Chardonnay is, not surprisingly, a big, creamy white full of rich buttery notes that are, interestingly enough, tempered by just a hint of lime zest. This Santa Barbara beauty is a perfect companion for luscious seared scallops and a spicy sauce that I’ve come to adore on every type of seafood imaginable.
Seared Scallops with Cilantro-Lime-Chile Sauce
Serves 4
Ingredients:
- 1/2 cup canned unsweetened coconut milk
- 1/2 tightly packed cup cilantro leaves, coarsely chopped
- Juice of 1 lime
- Zest from 1 lime
- 1 1/2 teaspoons Thai fish sauce*
- 2 large green onions, coarsely chopped, plus additional for garnish
- 3 serrano chiles, seeded and coarsely chopped
- 1 garlic clove, peeled
- 8 large scallops
- Freshly ground pepper
- Sea salt
- Extra virgin olive oil
Preparation:
Combine the coconut milk, cilantro, lime juice and zest, fish sauce, green onions, serrano chiles, and garlic in a blender and puree until smooth. This sauce is best if you make it the day before and allow the flavors to really meld. Just cover and refrigerate and allow to come to room temperature before stirring and serving.
In a large nonstick frying pan, heat about 2 tablespoons olive oil until shimmering but not smoking. Meanwhile, pat the scallops dry with a paper towel and season with salt and pepper. Arrange the scallops in the pan and sear until golden brown, about 2 minutes, before flipping over and searing the other side.
Serve the scallops over a light layer of the sauce and garnish with green onion.
4.5 Forks
4 Corks Popped
4 Corked Forks
Third Course: 2007 Foley Rancho Santa Rosa Pinot Noir with Surf n’ Turf and Chimichurri
As any regular CorkPopper reader knows, I am a sucker for a good Pinot Noir from Santa Barbara’s Santa Rita Hills, which form a ravine that descends gradually toward the Pacific Ocean, creating something of a catcher’s mitt effect for the cool ocean fog that creeps in at night, especially during the key growing days in August. Pinot Noir, of course, thrives in this kind of climate, making the Santa Rita Hills one of California’s best Pinot Noir regions and Foley, located in the heart of the Santa Rita Hills about halfway between Lompoc and Buellton on Highway 246, one of the best producers. Not surprisingly, then, Pinot Noir from this area is what I like to call a “surf n‘ turf” wine, with the characteristic earthiness of Pinot Noir combined with an almost salty quality I attribute to the ocean air influence. And who doesn’t like a little surf n‘ turf, right?
Lucky for us, Autumn is the season for many things in California, not the least of which is lobster. Surf: check. For the “turf” I decided on some juicy ribeye from locally-raised beef, a nicely affordable cut to help balance out the somewhat budget-busting lobster. I topped it all off with a chimichurri with just enough kick to bring out the light spice in the wine. Nirvana….
Surf n’ Turf with Chimichurri Sauce
Serves 4
Ingredients:
- 1/4 cup extra virgin olive oil, plus another 1/2 cup
- 1/4 cup Sherry vinegar
- 1/2 medium red bell pepper, finely chopped (about 1/4 cup)
- 1/2 medium red onion, finely chopped (about 1/4 cup)
- 1/4 cup packed flat leaf parsley, finely chopped, plus another 2 tablespoons
- 3 garlic cloves, finely chopped
- 1 tablespoon finely chopped fresh oregano,
- 1 1/2 teaspoons red pepper flakes
- 1 large shallot, finely chopped
- Zest of 1 large lemon
- 4 tablespoons dry white wine
- 4 lobster tails, cut in half lengthwise
- 2 ribeye steaks, about 3/4 pound each
- Freshly ground pepper
- Sea salt
Preparation:
Whisk together the 1/4 cup olive oil, Sherry vinegar, bell pepper, red onion, parsley, garlic, oregano, and red pepper flakes in a bowl. Like the Cilantro-Lime-Chile Sauce, Chimichurri is best if you can make it in advance. However much time you have, though, be sure to get this together first so that it has at least some time to develop.
While the chimichurri is resting, season the lobster and the steaks with salt and pepper. Preheat the grill to medium-high heat.
In a small bowl, whisk together the rest of the olive oil and the white wine. Mix together in another bowl the shallot, lemon zest and 2 tablespoons parsley. Brush the lobster with the olive oil and wine and then top the lobster, cut side up, with the shallot mixture.
Grill the steaks first, as they will take longer and need time to rest. Grill for about 7-8 minutes on one side and another 5-6 minutes on the other side for medium-rare. Remove the steaks to a cutting board and cover with foil for at least 7-10 minutes.
While the steaks are resting, grill the lobster, cut side up, for about 4 minutes, just until the meat turns opaque.
Slice the steaks across the grain into 1/2-inch slices. Place a full lobster tail and several steak slices on each plate and top with chimichurri.
4.5 Forks
4 Corks Popped
4 Corked Forks
I don’t know about the boys, but I had myself some California dreams last night….
Cheers!!
* Some grocery stores now carry Thai fish sauce, though you may have to make a special trip to an Asian market to find the good stuff. Either way, there is, unfortunately, no substitute.
UPDATE: Pop and SM made the Surf n’ Turf with Chimichurri and took a few photos. Looks delicious, guys!!
