March 2010 Issue
Spring's Culinary Fling
Lighten up your menu with these elegant spring recipes.
Recipes: Spring-tini; Crispy, Pan-Seared Lake Erie Walleye Filet with Sweet and Spicy Pepper Relish; Grilled Garlic Shrimp Kebobs; Sea Scallops with Heavy Cream, Tomatoes, Parsley and Basil
Spring flings, spring flowers, spring break — what’s not to like about this season? When the calendar flips to March, it’s hard not to anticipate the culinary transition from comfort foods to light dishes, even if the temperatures outside haven’t caught up with our pantries. So put away that crock pot, and try your hand at these spring dishes from some of Ohio’s favorite food and wine pros.
A light dish such as walleye deserves a light, fruity drink like the following, which will — at least temporarily — satisfy a longing for the warmer days ahead.
1.25 ounces Malibu rum
1/2 ounce Absolut Citron vodka
1 ounce pineapple juice
1 ounce cranberry juice
1. Mix all ingredients in a shaker with ice.
2. Strain into chilled martini glass.
3. Garnish with a fresh mint sprig or lemon twist.
Crispy, Pan-Seared Lake Erie Walleye Filet with Sweet and Spicy Pepper Relish
Recipes courtesy of Mill Street Bistro Bar in Norwalk | Serves 2
2 10—12-ounce Lake Erie walleye filets, skin-on
1/2 cup flour
2 tablespoons olive oil
2 tablespoons canola oil
1 medium shallot, finely chopped
1/4 cup capers
1 clove garlic, finely chopped mixed greens
1/2 cup off-dry white wine
salt and pepper
1. Rinse walleye and pat dry with paper towels. Lightly dust filets with flour, set aside.
2. Heat the oils in a saute pan over high heat until the oils crackle when sprinkled with a drop of water. Place the filets in the pan, skin side down. Add a pinch of salt and pepper to the fish and continue to sear at high heat until the skin is browned and crispy, approximately 3-4 minutes. Flip the filets and add the shallot, capers and garlic.
3. Continue to cook for 2-3 minutes.
4. Remove the filets and place on a bed of mixed greens.
5. Deglaze the pan by adding the wine, and cook with the shallots, capers and garlic until slightly thickened.
6. Divide sauce evenly over each filet.
7. Garnish with sweet and spicy pepper relish.
Sweet and Spicy Pepper Relish
Makes 3/4 cup
1/2 each red, yellow and green bell peppers; seeded, wiped dry and finely chopped
1/2 small sweet onion, finely chopped
2/3 cup sugar
1/2 cup white vinegar
1/2 teaspoon red pepper flakes
Combine the ingredients in a saucepan and cook over medium heat for 25 minutes or until vegetables are softened and reduced, stirring occasionally. Cool before serving.
Grilled Garlic Shrimp Kebobs
Recipe courtesy of Terra Cotta Vineyards in New Concord | Serves 3–4
1 1/2 pounds shrimp, tails on and peeled and deveined
For the marinade:
2 tablespoons fresh lemon juice
3 tablespoons rose wine (such as Terra Cotta’s Chambourcin rose)
1 tablespoon olive oil
1 clove garlic, minced
Old Bay seasoning
Wood skewers, soaked in water for 30 minutes
fresh parsley, chopped
1. Combine the lemon juice, wine, olive oil and garlic in a plastic freezer bag. Add the shrimp and marinate for two hours.
2. Remove the shrimp, shaking off excess marinade. Sprinkle lightly with Old Bay seasoning.
3. Heat grill to medium. Thread shrimp onto wood skewers and grill just until shrimp turn pink, flipping once, about 1-2 minutes per side.
4. Remove from grill and sprinkle with parsley. Serve immediately.
*Chambourcin, with its trademark thick skin and herbaceous character, takes on a simple elegance in rose form, and is a nice complement to the smoky notes of the grilled shrimp.
Sea Scallops with Heavy Cream, Tomatoes, Parsley and Basil
Recipe courtesy of Kinkead Ridge Winery in Ripley | Serves 2
1/4 cup flour
salt and pepper
8 jumbo sea scallops, side muscle removed
1 tablespoon olive oil
1 tablespoon butter
2 Roma tomatoes, seeded and chopped
1 tablespoon fresh parsley, chopped
1 tablespoon fresh basil, chopped
1/4 cup heavy cream
basmati or other rice, prepared according to package directions
1. Season flour with salt and pepper and dredge scallops in flour to lightly dust. Pat to remove excess flour.
2. In a saute pan, heat olive oil and butter over medium-high heat. Saute the scallops until browned, about 2 minutes per side. Remove
scallops, set aside and keep warm.
3. Add chopped Roma tomatoes, parsley, basil and heavy cream to the pan. Cook sauce until heated through and slightly thickened, 3–4 minutes. Spoon sauce over scallops and serve over rice.
* The briny character of the scallops with the creaminess of the sauce is a beautiful match for white wines from the south of France. For an Ohio take on these grape varieties, try Kinkead Ridge’s Viognier/Rousanne blend.
For Mill Street Bistro's Raspberry Swirl drink recipe, click here.