1 can (400ml) of evaporated milk
3 tablespoons of butter
1 onion, finely chopped
1 red pepper – finely chopped
1⁄2 carrot – grated
1 garlic clove – crushed
1 kg of mixed cooked seafood, prawns,
oysters, clams or mussels, crab, etc.
100ml of white wine
A pinch of hot chilli
1⁄2 teaspoon of dry oregano
1⁄2 cup of grated parmesan cheese
400 g of shrimp
200 cc of balsamic vinegar
30 cc of olive oil
30 cc of cucumber juice
100 g of sugar
30 cc of lemon juice
30 g of grated ginger
Reduce the balsamic vinegar with the sugar until it has the consistency of salsa.
Chop the shrimp and mix with olive oil, lemon juice, cucumber and grated ginger, correct taste, and serve in a cup or make a base with diced avocado. May be accompanied with toast.
Ash Wednesday marks the beginning of Lent and for many, this time is most acknowledged through a change in diet, otherwise known as the Lenten Diet. Fish, or other meatless recipes are on the top of the list and for the next week, The Naughty Grape would like to share with you some of go to recipes, that are simply delicious.
Thai Coconut Poached Salmon
four 6-ounce salmon fillets; skin removed1/4 cup red curry paste
2 teaspoons lemongrass; bruised and minced
2 teaspoons dark brown sugar
1 bird’s eye pepper; thinly sliced, with or without seeds
one 14-ounce can unsweetened light coconut milk
zest and juice of 1 lime
kosher salt and freshly ground black pepper
jasmine rice; for serving
basil; chopped, for garnish
1. Combine the red curry paste, lemongrass, sugar, chile, coconut milk and lime juice in a small bowl, and then transfer to a large saute pan and bring to a simmer over medium heat. Simmer for the flavors to infuse, about 2 minutes.
2. Sprinkle the salmon with salt and black pepper and add to the pan. Cook 5 minutes on one side, and then flip and cook an additional 4 minutes (add 2 minutes for medium doneness). Serve the salmon over jasmine rice and spoon some of the sauce on top. Garnish with Thai basil and lime zest.
Active Time: 20 minutes | Total Time: 20 minutes | Makes 4 servings
Pairs well with Pinot Grigio
- 4 sheets toasted nori
- 200 g prepared sushi rice
- 1 teaspoon black sesame seeds
- 1 avocado, peeled, in julienne strips
- 1 cucumber, peeled, seeded, in thin julienne
- 150 g fresh tuna filet, sushi quality, in 1 cm thick strips
- Salmon caviar
- Soy sauce, wasabi and pink ginger to serve
Place one nori sheet on a rolling mat. With wet hands spread a quarter part of the rice evenly over the nori. Sprinkle with some black sesame seeds. In the first half of the rice place two avocado strips, two cucumber strips, overlapping, and a piece of tuna. Roll up the nori, pressing slightly to shape the roll. Seal with a little water. Roll up remaining rolls the same way.
Cut the rolls into 6 to 8 pieces each, using a sharp knife and wetting it with warm water before each slice.
Place the sushi on a serving plate and decorate with the salmon caviar. Serve with soy sauce, wasabi and pink ginger.
- 12 baby artichokes
- 250 ml olive oil
- ½ lts. TRIO Chardonnay
- 150 gr. shrimps
- 4 garlic cloves
- 20 gr. parsley
- 5 gr. hot pepper
- Salt to taste
Clean the baby artichokes. Heat the olive oil; immerse the baby artichokes seasoned with salt, parsley and hot pepper. Add TRIO Chardonnay and let it simmer.
Clean the shrimps, sauté them in olive oil, garlic, parsley and TRIO Chardonnay.
Serve the artichokes with their oil and the shrimps with their sauce. Accompany them with TRIO Merlot.
- 400 g Fresh salmon, center filet, without skin, cut into 1×3 cm strips
- 3/4 cup of freshly squeezed juice of fresh pomelos (pink grapefruits)
- 1/4 cup of freshly squeezed lemon juice
- Pinch of Seasalt
Ingredients for the coconut sauce:
- 1 fresh green chili pepper, seeded and chopped fine
- 1 Tablespoon finely chopped fresh ginger
- 2 Tablespoons oriental fish sauce
- 1 Tablespoon sugar
- 1 can (14 ounces) unsweetened coconut milk
- 1/2 red onion, sliced into half moons
- 1 red bell pepper, in juliana
- 1 Tablespoon chopped chives
- 3 Tablespoons chopped coriander
- 1 pomelo, in segments
- 12 cooked and peeled shrimp
Marinate the salmon for 2 hrs max in pomelo juice with touch of lime juice. Flavor with sea salt.
Mix all the ingredients for the coconut sauce together and marinate for 1 hour or longer. Before serving combine the salmon (with part juices) into the coconut milk. Garnish with chives, pomelo segments and shrimp.
Ingredients for the lamb chops:
- ¼ cup finely minced parsley
- 1 garlic clove, finely minced
- 1/3 cup olive oil
- 12 lamb chops, with bone
- Salt and freshly ground black pepper
Ingredients for the almond and mint pesto:
- ¾ cup almonds, peeled and toasted
- 1 cup fresh mint leaves
- ¼ cup green olives, pitted
- 1/2 cup olive oil
- ¼ cup freshly squeezed orange juice
- ½ teaspoon merquén or hot chili powder
- Salt and pepper
Put the parsley, garlic and olive oil in an oval bowl. Add the lamb chops and cover with the marinade; refrigerate for 1-2 hours or overnight.
Prepare the pesto: put all the ingredients for the pesto in a blender and process until a smooth purée. Pour the sauce in a bowl and reserve.
Preheat the grill at medium heat, take the lamb chops out of the marinade and grill 4-6 minutes per side, or until the desired doneness. Brush with the reserved marinade once and a while. Serve the grilled lamb chops with the almond-mint pesto, grilled cherry tomatoes or mixed vegetables and a rice pilaf
- 320 grs arborio or carnaroli rice
- 1/2 lt vegetable stock
- 1/2 lt TRIO Merlot
- 1/4 onion
- 50 grs butter
- 100 cream
- 50 grs sheep cheese
- 100 grs radicchio
Cut the radicchio into julienne stripes. Melt the butter, add the onion finely sliced, brown it and add the radicchio. Stew it and add TRIO Merlot. Let it evaporate and add the rice. Add the stock and stir, always adding a bit of salt to it. When the rice is al dente, add a bit of cream.
Let it thicken and serve it with laminated sheep cheese.
Ingredients for 1 cake:
- 1 ½ cups (210 g) flour
- 1 Tablespoon baking powder
- 4 eggs, lightly beaten
- 1/3 cup olive oil
- 1/3 cup white wine
- 75 g fresh goat cheese, in small cubes
- 1 1 cm.-thick slice of cooked ham, in small cubes
- 4 sundried tomatoes cured in olive oil, in small strips
- 1 teaspoon fresh thyme or oregano leaves
- 6 fresh basil leaves, chopped
- ½ teaspoon salt and freshly ground pepper
- 100 g green olives stuffed with pimiento, sliced
Preheat the oven at medium heat (180 C): in a bowl sift the flour with the baking powder, make a well in the center and add the eggs, olive oil and wine. Season with salt and pepper and mix to combine. Add the cheese, ham, sun-dried tomatoes and herbs and mix and finally add the olives.
Transfer the batter to an oiled cake mold. Garnish with some fresh herbs and bake for 30-35 minutes or until a toothpick inserted into the cake comes out dry. Take out oven and let cool. Serve lukewarm or cold.
(Serves 25 units of each)
- 1 baguette (or white bread)
- Olive oil
- Oregano and dried thyme mix
For jerky canapés:
- 50 g cow jerky
- 2 tbsp olive oil
- ½ large onion
- ½ teaspoon paprika
- Pinch of Cayenne pepper
- 1 ½ tbsp minced parsley
- Balsamic oil
Ingredients for tomato and red pepper canapes:
- Olive oil
- 5-7 cocktail tomatoes thinly sliced.
- 1-2 green peppers, thinly sliced
- Sea salt
- Freshly ground black pepper
Prepare the bread: Preheat oven to medium-high heat. Cut the baguette into ½ cm slices of sliced bread or the desired size and shape. Place on a baking sheet, brush with a little olive oil and sprinkle with thyme and oregano. Brown lightly in the oven. Remove and set aside.
Prepare the jerky canapés: Distribute jerky over a baking sheet and bake for 8 minutes in soft oven. Take off, let cool and shred finely, removing every nerve. Put aside.
Heat, in a skillet, 1 tbsp butter and 1 tbsp oil and fry the jerky until brown. Extend on absorbent paper and set by the heat. Take another pan and put there the remaining oil to cook onion until transparent, add the paprika, pinch of cayenne pepper and parsley and mix with the jerky aside. Spread the mixture over the canapés and serve immediately. Add a little balsamic vinegar.
Prepare the tomato canapés: Place a tomato slice on each toast, cover it with 1-2 slices of green pepper and sprinkle with sea salt and freshly ground black pepper. Serve immediately.