 "Sweet, salty, sour, and oh so delicious", is this Southeast Asian style salad. If you have not tried Papaya Salad before, and you are lucky enough to live near a Vietnamese or Thai restaurant, go there now and try this dish! This is a summertime staple in our house because it's a light healthy meal that can be made very quickly (and we think is just as good, if not better the second day). The initial recipe came from Saveur magazine and was made with beef jerkey, but I found that adding broiled shrimp was just as tasty and made this dish even lighter. Green Papaya Salad with Broiled Shrimp 3 tbsp. fish sauce 2 tbsp. sugar 2 tbsp. fresh lime juice 2 Thai chiles, stemmed, seeded, and finely chopped 1 clove garlic, finely chopped 1 green papaya 1 1/2 tsp. salt 1 tsp. sugar 1 1/2 cups loosely packed, roughly torn Thai basil or cilantro handful of cherry tomatoes 4 oz. Shrimp(prebroiled) 1. Whisk together fish sauce, sugar, lime juice, chiles, and garlic in a small bowl until sugar dissolves. Set dressing aside. 2. Peel papaya and trim ends. Halve papaya lengthwise and, using a spoon, scoop out the seeds and the thin white layer lining the cavity. Using a Japanese mandoline fitted with the julienne blade, cut the papaya into 1/8" thick strips. Transfer papaya to a colander and sprinkle with the salt and sugar; toss to combine. Let sit until juicy and pliant, 30–45 minutes. 3. Rinse papaya under cold water and drain. Working in batches, transfer papaya to a tea towel and wring out excess moisture. Place papaya in a large bowl and toss to separate the strips. Add reserved dressing along with the basil /cilantro and tomatoes, then toss to combine. Serve topped with the broiled shrimp. SERVES 4  2009 Stony Bay Sauvignon Blanc
Stony bay is a label made by Matariki Wines for the US market. It is a blend of 85.5% Sauvignon Blanc and 14.5% Semillon coming from vineyards in Hawkes Bay, on the North Island of New Zealand. The vinification has been carried out in stainless steel vats with a few months of on the sediments. Tasting notes: Pale straw color. Nice fruit on the nose: grapefruit, pineapple, green papaya with a hint of grass and wet stones. Light bodied and crisp. The grapefruit is definitely there, but it is not overbearing the flavors of guava and the grassiness of this wine. There is also a nice minerality following through; I think Stony Bay is an appropriate name for this wine. The acidity is mild, or perhaps it is just a sensation due to the right amount of grapefruit (retail $12.99 - AVIN0522925835517 )
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 Salmon is the buzz word on the street. It seems everywhere people are trying to eat healthier and make better choices regarding their diets. And, why not? I guess people actually want to live longer and feel better as we "gracefully" enter maturity. We love salmon for being so healthy, but we also love it for being so simple to make. If you are not a fishy taste person, salmon might not be the fish for you, but that is not the case with us, so we tend to indulge about once a week or so. It is a wonderful fish to have on hand whenever you need something quick, and healthy at a moment's notice. Ingredients 2 cloves garlic, minced 6 tablespoons light olive oil 1 teaspoon dried basil 1 teaspoon salt1 teaspoon ground black pepper 1 tablespoon lemon juice 1 tablespoon fresh parsley, chopped 2 (6 ounce) fillets salmon Directions
 2006 Seresin Leah Pinot Noir
Due to its rich texture, salmon is probably the easiest fish to pair with red wine. A Pinot Noir is the easiest choice because it is a light bodied wine with a subtle fruit that will not overpower the flavor of the fish. However, one have to pay attention to Californian PN, as some wineries like to blend them with a small amount of Syrah to boost color and flavor. New Zealand Pinot Noir are generally lighter, earthier and with less new oak influence. Only 25% of this wine has been aged in French barrels. Tasting notes: Leather and smoky notes are dominant in the intriguing nose of this wine; there is some underbrush too, and the fruit is a subtle red cherry. On the palate it is light, delicate and silky; I got more fruit than what I could guess just by the bouquet, along with a slight earthiness and a subtle wood influence. The most interesting flavor is cola: it starts in the mid palate and follows throughout the finish with a beautiful pepperiness that evokes the effect of carbonation. (retail $ 29.99 - AVIN 7333286798174)  I bet anyone who likes the beach and seafood is really upset about the oil spill incident that recently occured in the Gulf. I, for one am VERY heartbroken and concerned about the future impact to the flora and fauna of the underwater world. So, it is with a sad heart and a mourning spirit, that Nic and I decided to treat ourselves to a gulf delicasy of Mahi-Mahi, along with an Israeli couscous salad with mixed vegetables. In case you are not acquainted with delicious mahi-mahi, first let me say that although it is sometimes called "dolphin-fish", it is NOT related to the DOLPHIN as we know it!  This is an illustration of the Mahi fish. These fish are surface dwelling, ray-finned fish found in off shore temperate, tropical, and sub tropical waters around the world. they average somewhere between 15- 29 pounds,and have a mild taste similar to whitefish, tilapia, or flounder. Pesto Sauce: 1/3 cup of olive oil 1 clove of garlic juice of one lemon dash of salt half cup cherry or grape tomatoes 1/3 cup of chopped basil leaves 3-4 tablespoons of chopped flat leaf parsley Directions: Mix all the ingredients together in a food processor. Set aside Oven Seared Mahi-Mahi with Pesto Serves 2 2 mahi-mahi filets 3 tablespoons pesto 2 Tbsp olive oil Kosher salt and black pepper Extra olive oil for greasing pan 1. Grease a glass baking dish with a very small amount of olive oil. 2. Season both sides of the mahi-mahi with salt and pepper and then coat the top of each mahi-mahi filet with 1Tbsp olive oil 3. Place the filets in the baking dish, and bake at 350 degrees for 15-20 minutes, or until the fish flakes easily with a fork. Top with pesto and serve immediately. Mixed Vegetable Israeli Couscous 2 cups chicken broth or water 1 cup Israeli couscous 1 teaspoon olive oil 1/2 teaspoon salt 3/4 cup chopped grape tomatoes or cherry tomatoes, cut in half 3/4 cup chopped broccoli 1/4 cup chopped red onion 3 green onions, chopped 1/2 cup chopped parsely 1/2 teaspoon hot pepper flakes (optional) Juice of 1 lemon 3 tablespoons olive oil Salt and pepper to taste Bring broth or water to boil. Add couscous, olive oil and salt. Simmer for about 10 to 12 minutes or until tender to the bite. Drain and cool couscous. Combine couscous with broccoli, tomatoes, red onion, parsley and hot pepper flakes. Whisk together remaining ingredients and combine with couscous mixture. Season with additional salt and pepper to taste. Makes 4 to 6 large side servings.  2008 Terre di Giumara Inzolia
Inzolia is one of the oldest native white grapes of Sicily. It is planted also in Sardinia, Latium and Tuscany, where it is known as Ansonica. Its vine is very resistant to the dry weather and has sparse foliage, requiring less water. This is one of the three main grape varieties used in Marsala production, but it is often bottled as a dry white table wine. This wine is fermented at controlled temperature for 20 days, then aged 4 months in stainless steel tanks and 2 months in the bottle. Tasting notes: It has a light golden color. The nose opens with tangerine, ripe pear and minerals, but it translates to citrus fruit and chamomile flowers on the palate. Light bodied and tart with a persistent and intense finish. (retail $11.99 - AVIN6719568292348). This was a tangy, sweet, salty, fiery dish that tasted so authentically southeast Asian, that we couldn't decide if we were home or not. I have many cookbooks that feature Thai and Vietnamese flavors, and I made this up using a combination of three recipes. I think I'll have to play around more like this!  1 whole tilapia 2 tbsp canola oil 3 tbsp red onion 2 garlic cloves 1 inch piece of ginger root 1 ounce tamarind pulp soaked in 2 tbsp hot water 1 tsp palm sugar 1 tbsp fish sauce 2 tbsp soy sauce juice of 1/2 lime couple sprigs cilantro Preheat oven to 350ºF. Clean and pat dry fish. Set aside. In a med skillet heat oil until water sizzles. pan fry fish for 2 min. each side. Meanwhile,Combine onion, garlic, ginger, tamarind,sugar fish sauce, soy sauce, lime and cilantro in a food processor, and pulse until a coarse paste. Remove fish from skillet and place in an oven proof dish. Bake at 350ºF for 20 min. Sprinkle with sesame seeds and cilantro.  Clara C Fiori di Prosecco extra dry
Prosecco is a sparkling Italian wine made from the homonym grape in the Veneto region. Fiori di Prosecco, meaning the best of the Prosecco grapes, is crafted by Clara Carpenè, the great-grand daughter of the man who first made this wine. Its sweetness level is "extra dry"(a bit sweeter then the "brut" version), therefore the additional residual sugar, along with the bubbles, will help carrying the spiciness of the food. Tasting notes: Straw color with fine bubbles. Aroma of flowers. Light bodied with stone fruit and lemon on the palate. Live and crisp with a touch of sweetness, this "extra dry" Prosecco is wonderful as aperitif and will pair well with spicy Asian food and cakes (retail $12.99 - AVIN5147134983290). |  Foodie: Sandra
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