For this wine club event, our chef choose to push the envelope on our whites and try ALL of the current releases. The first pairing was our 2018 Melon de Bourgogne with an East African stew similar to Mediterranean fisherman stews, but with bolder flavors. Our 2017 Müller Thurgau was still almost as good a match, and the 2018 Siegerrebe pairing was off just a bit but still quite acceptable. The order completely reversed with the cous-cous; the Siegrebe was outstanding with the fruits, nuts, spices and herbs. Müller Thurgau and Melon de Bourgogne came in 2nd and 3rd for that matchup. Notably none of the pairings created any off-flavors or mismatches.
1/4 C. olive oil
1 medium red onion, chopped
4 cloves garlic, chopped finely
2 T. ginger paste
1/2 C. white wine
1 28 oz. can crushed tomatoes
1-3 serrano chile, chopped (according to your heat preference)
1 T. dry thyme
1 T. ground cumin
2 t. sweet paprika
2 t. sea salt
1/4 C. flat leaf parsley, finely chopped
1 lb. 26-20 P/D prawns
1 lb. Pacific Cod, 1" chunks
1 lb. pre-cooked mussels meat
1/4 C. cilantro, finely chopped
In a saucepan heat olive oil over medium heat.
Add in the onion and sute until translucent.
Add the garlic and ginger paste. Saute 2-3 more minutes without browning.
Pour in the wine cook and for a few minutes over high heat then reduce to simmer.
Stir in the tomatoes, chiles, spices and herbs.
Bring to a simmer for 10 minutes.
Add in the prawns and cod and cook for two minutes.
Add the mussels, cook for another 2 minutes.
Remove from heat and stir in the fresh cilantro.
Serves 12.
Couscous:
1 box Israeli Couscous (17.6 oz. box)
2 bay leaves
1 cinnamon stick, broken a bit
2 T. olive oil
1/2 C. dried apricots, chopped
1/2 C. Zante currants
1/2 C. slivered almonds, toasted
1/2 C. pepita, toasted
Dressing:
Grated zest of one lemon
1/4 C. mint, minced
1/4 C. parsley, minced
4 green onion, minced
1/4 C. extra virgin olive oil
1/4 C. Perennial Vintners Verjus
1 T. soy sauce
Whisk the dressing ingredients together.
Add bay leaves and cinnamon to a large pot of well salted water and bring it to a boil.
Add 2 T. olive oil to a large skillet over medium heat.
Add the couscous and stir continuously 3-5 minutes until lightly browned.
Immediately add the couscous to the boiling liquid.
Cook 12-15 minutes or until al dente.
Drain, and rinse once with cold water.
Gently fold couscous, fruit, nuts and dressing together.
Serve at room temperature.