Rias Baixas x 12 Chefs for Food52

RÍAS BAIXAS x

12

CHEFS

featuring 12 chefs, recipes & wines

¡Salud y Gracias!

The Spanish wine region, D.O. Rías Baixas, is renowned for the Albariño grape, a local variety that produces some of the world’s foremost white wines. Located on the Atlantic coast of Galicia in northwestern Spain, Albariño thrives in the region’s mineral-rich soils and cool climate. Crisp and elegant, Albariño wines are on par with worldly wine regions like Loire Valley, New Zealand and the Rhine.

Rías Baixas is known for its incredible seafood, tapas and fresh ingredients. One of the most food-friendly wines, Albariño has long inspired Chefs and sommeliers.

We are thrilled to share a year of recipes and inspiration from 12 of the most talented Chefs in the U.S. – with gratitude from the people behind the Albariño wines of Rías Baixas!

Connect with us: www.riasbaixaswines.com @riasbaixaswines

CHEF MARJORIE

MEEK-BRADLEY of New York City is a Top Chef alumni, and a top three finisher in the competition. She has been recognized by the James Beard Foundation as a “Rising Star” and Food and Wine Magazine’s Best New Chef two years in a row. Currently, Chef Marjorie is the Corporate Chef of STARR Restaurants in NYC and an active member of Les Dames d’Escoffier and Women Chefs & Restaurateurs.

CHEF MARJORIE MEEK-BRADLEY X Santiago Ruiz

MARINATED MUSHROOM TOAST by CHEF MARJORIE MEEK-BRADLEY paired with SANTIAGO RUIZ

ABOUT THE PAIRING

The blend of grapes in Santiago Ruiz creates complex aromas of white fruit, citrus, balsamic, aniseed, white flowers, and minerals. The wine provides a delicate contrast to the combo of earthy mushrooms and creamy burrata.

CHEF KEESHA O’GALDEZ is a NYC-based personal chef who has a passion for educating home cooks on healthy eating. She has appeared on Food Network’s Chopped and has been profiled by Epicurious, Mashed, New York Magazine and more. Chef Keesha aspires to help others try new things and enjoy life to the fullest with delicious and nutritious foods.

CHEF KEESHA O’GALDEZ X Pazo Señorans

RED SNAPPER CEVICHE TOSTONES

by CHEF KEESHA O’GALDEZ paired with PAZO SEÑORANS

ABOUT THE PAIRING

Winemaker Ana Quintela specializes in making age-worthy Albariños with impeccable balance. Lees aging lends additional volume and structure. The wine tones down the acidity of the ceviche and brings out the sweetness of the snapper.

CHEF JORGE GUZMAN of Minneapolis

is a two-time finalist for the James Beard Foundation’s “Best Chef Midwest” award. Recognized by Food & Wine Magazine as a “Top 10 Restaurant of the Year,” his restaurants have been featured in the New York Times and on Food Network’s Diners, Drive-Ins and Dives. He currently owns and operates Petite Léon, a fusion of his Yucatán heritage with French cuisine. His thoughts about Rías Baixas Albariño are short and sweet: “I just really love this wine.”

WINTER SALAD by CHEF

JORGE GUZMAN paired with ABADÍA DE SAN CAMPIO

ABOUT THE PAIRING

Winemaker Emilio Rodriguez makes this wine from Albariño grown in the highest-altitude vineyard of Terras Gauda to draw coolness and less humidity. The grapes ripen slowly, resulting in a fresh, aromatically intense wine that compliments the bitterness of the radicchio and the savory notes of the Parmesan.

CHEF EDDIE ZAMORA rose to fame on Instagram as a self-taught chef with an approachable style. Eddie’s Latin heritage shines in his cooking and took LA by storm with @TheYumYumFoodie gaining a global following. Chef Eddie collaborates with leading food, beverage and travel brands worldwide and educates budding home chefs on his social channel and podcast, “Kill the Bottle.”

CHEF EDDIE ZAMORA

CUBAN TOSTONES WITH SLOW-ROASTED MOJO

PORK SHOULDER by CHEF

EDDIE ZAMORA paired with LAGAR DE CERVERA ALBARIÑO

ABOUT THE PAIRING

The winery is the first in the region to use an optical sorter to select the best grapes for this wine. Fresh and vibrant on the palate with excellent structure, intensity and balance, Lagar de Cervera pairs well with the hearty pork shoulder, letting all the flavors of the mojo shine through.

CHEF MELISSA KELLY of Primo

Restaurant in Maine is a two-time James Beard Foundation Award winner and has been recognized by Wine Spectator, Travel and Leisure, Oprah Magazine and more. Known for fresh, seasonal ingredients grown on-property, Primo was named a “Best New” restaurant by Esquire Magazine.

CHEF MELISSA KELLY X Vionta

CRAB CAKE SOUFFLÉ by CHEF MELISSA KELLY paired with VIONTA

ABOUT THE PAIRING

Vionta is generously floral, with melon, green apple and a touch of salinity. It is aged on the lees for short time to add body, which makes it an elegant match for eggy soufflé without overwhelming the sweet crab.

CHEF RICHIE FARINA of Chicago recently accepted the position of Executive Chef of Adorn Bar & Restaurant in the city’s famed Four Seasons Hotel. His experience during Bravo TV’s Top Chef and extensive work in Michelin-starred restaurants has helped shape his cooking style. “I make serious food without taking things too seriously,” he shares. Chef Richie creates fantastic dishes and an unforgettable dining experience to match.

CHEF RICHIE FARINA

SALT SPRING MUSSELS by CHEF RICHIE FARINA paired with CONDES DE ALBAREI

ABOUT THE PAIRING

Condes de Albarei is refreshing, with citrus flavors and a touch of minerality drawn from its proximity to the ocean. As they say: what grows together, goes together. The briny, ocean flavors of the mussels pair beautifully with this quintessential expression of Albariño.

CHEF DANO HEINZE of Charleston, South Carolina is a 2023 James Beard Award semifinalist. Previously, he worked as the Culinary Development & Operations Chef for the famed Joint Venture Restaurant Group before relocating to the lowcountry to open his new concept, Vern’s. The classic American spot has quickly gained attention from Condé Nast Traveler, Eater, Wine Spectator and Bon Appetit. Chef Dano has a talent for creating exciting, yet cozy, dishes with a mix of familiar and innovative modern American inspiration.

ESCARGOT WITH ATTIS ALBARIÑO, TARRAGON AND GRUYERE by CHEF

DANO

HEINZE paired with ATTIS LIAS FINAS

ABOUT THE PAIRING

True to its varietal character, Attis “Lias Finas” (fine lees) combines freshness and complexity thanks to aging on the lees and a short stay in oak foudres. A wine with a lot of personality to match with a creamy, rich sauce.

A former Top Chef winner, CHEF HOSEA ROSENBERG has made his home in Boulder, Colorado. He is the owner of Blackbelly, a European-style butcher shop and market that boasts its own farm. Chef Hosea has been recognized as “Best Chef - Denver” by the International Wine Festival, and has worked with the James Beard Foundation and United States Small Business Administration. He recently opened a new restaurant, Santo, and operates the nonprofit, Sophie’s Neighborhood.

SAUTÉED SHRIMP WITH CARAMELIZED

SPAGHETTI SQUASH, KALE, APRICOT & GARLIC LEMON SAUCE by CHEF

HOSEA ROSENBERG paired with PAZO DAS BRUXAS

ABOUT THE PAIRING

Once the home of explorer Ponce de Leon, Pazo das Bruxas winery produces wines with notes of sliced green apple, elegant minerality and bright acidity. This crisp Albariño is a great foil for the caramelized squash, and draws out the bright shrimp and fruit flavors of the sauce.

CHEF CULLEY FREESE of Kansas City, Missouri traveled coast to coast to find cooking inspiration. As the lead chef at JAX Fish House and Oyster Bar in Kansas City he brings a passion for sourcing responsible ingredients and thoughtful dishes inspired by the sea. Chef Culley loves cooking with Rías Baixas Albariño “because it’s so versatile. It’s fresh but has the perfect amount of acidity and salinity that enhances dishes and takes them to the next level.”

CHARRED OCTOPUS WITH ROMESCO SAUCE by CHEF

CULLY FREESE paired with PACO & LOLA

ABOUT THE PAIRING

The wine is made from free run must of selected grapes from the Paco & Lola's best vineyards near the Atlantic Ocean. The citrus notes and salinity marry perfectly with the smoky flavor of the charred octopus.

CHEF JAE JUNG of New York City has appeared on Bravo TV’s Top Chef and has been featured in the country’s most prominent food and beverage magazines. From outlets like Eater, Bon Appetit Magazine, Food and Wine Magazine and the New York Times, Chef Jae has been taking the world by storm with her Korean-Creole style cuisine. Her latest restaurant, KJUN, was recently named one of the Best New Restaurants in New York by the New Yorker.

CHEF JAE JUNG

KJUN SHRIMP & GRITS by CHEF

JAE JUNG paired with GRANBAZAN ETIQUETA

ÁMBAR

ABOUT THE PAIRING

Granbazán Etiqueta Ámbar was one of the first Albariños with prolonged aging on the lees.

Winemaker Diego Ríos rests the wine on its lees for 8 months to develop a creamy texture and additional flavor. The traditional salinity and acidity refresh your palate in between bites to make all the flavors pop in this savory dish.

CHEF JASON KIYOTA from Honolulu, Hawaii is all about using fresh island ingredients. His attention to detail and expertise ranges from private dinners for President Barack Obama, Dr. Connie Mariano, and Supreme Court Justices, as well as features in outlets like Eater and Tripadvisor.

CHEF JASON KIYOTA X Martín Codax

FRESH ISLAND KONA KAMPACHI WITH TOKYO NEGI by CHEF JASON KIYOTA paired with MARTÍN CODAX

ABOUT THE PAIRING

Winemaker Katia Álvarez crafts Martín

Códax Albariño from seaside vineyards in the Salnés Valley. Bright and crisp, this wine has ripe citrus aromas and flavors on a subtle herbaceous background. Chef Kiyota finds that island flavors perfectly complement the acidity of this wine.

CHEF SARA HAUMAN of Portland, Oregon is known for her hands-on approach to sourcing fresh, sustainable ingredients. She has appeared on Bravo TV’s Top Chef and been featured in Eater and the San Francisco Chronicle. Named to the Zagat 30 under 30 list, Chef Sara is a two-time semi-finalist James Beard Foundation Rising Star Chef. Chef Sara currently owns and operates a tinned fish company that specializes in sourcing from the Pacific Northwest.

CHEF SARA HAUMAN

MOQUECA by CHEF SARA HAUMAN paired with NORA

ABOUT THE PAIRING

Intensely ripe, with aromas of pear and honeysuckle, Nora’s full-body and balanced structure combines well with the richly-spiced tomato sauce without masking the naturally rich sweetness of the seafood.

RÍAS BAIXAS x 12 CHEFS Recipes

MARINATED MUSHROOM TOAST WITH BURRATA BY CHEF MARJORIE

MEEK-BRADLEY

INGREDIENTS

1/2 loaf fresh bread, seeded wheat or sourdough

1 bunch yellow beets, destemmed and cleaned

8 oz. raw mixed mushrooms (such as cremini), halved

2 TB extra virgin olive oil

½ tsp salt

1 TB Ponzu sauce

1 tsp rice wine vinegar

1 TB white miso paste

8 oz. burrata fresh mozzarella

1/2 C radish sprouts (or sprouted greens)

Celery leaves and shaved celery (optional garnish)

DIRECTIONS

1. Sauté mushrooms in extra virgin olive oil over medium heat until softened and season with salt. Place in a mixing bowl and while hot add miso, ponzu and rice wine vinegar. Set aside.

2. Wrap beets in foil with 1 tablespoon of water, and dash of salt and pepper. Cook at 400 degrees for 45-60 minutes, until tender.

3. Remove from oven, and allow to cool before peeling and slicing into wedges. Mix with mushrooms and let marinate in the fridge for at least 2 hours.

4. Toast bread until golden brown and divide the burrata between the bread slices. Top with the sprouts, marinated mushrooms and beet. Garnish with celery leaves and shaved celery if desired.

RED SNAPPER CEVICHE TOSTONES BY CHEF KEESHA O’GALDEZ

INGREDIENTS

(Tostones and Ceviche)

3 green plantains, peeled and cut into 2″ pieces

Canola oil for frying

1 1/4 lbs. diced firm fish (red snapper, sea bass, or shrimp)

1/3 C fresh lime juice

1/3 C fresh lemon juice

2 medium Roma tomatoes, diced (about 1 Cup)

3/4 C red onion, chopped

1 C cilantro, chopped

1 medium jalapeño pepper (seeded if preferred for less heat), diced

Salt and pepper, to taste

1/2 medium cucumber, peeled and diced (about 1 Cup)

1 medium avocado, diced (optional)

(Avocado Sauce)

1 medium ripe avocado, diced (about 1 Cup)

1/2 C cilantro

1/3 C water, plus more as needed

2 TB olive oil (or replace with water for an oil-free version)

1/2 tsp kosher salt

1/2 tsp coriander

1/2 tsp cumin

2 TB lime juice

1– 2 garlic cloves

Cracked pepper to taste

3–6 slices fresh jalapeño (optional) or pinch of cayenne

DIRECTIONS

1. For the Tostones: Deep fry prepared plantains for about 8 minutes in canola oil. Remove from oil and place cooked plantains in a muffin pan. Press carefully with a pestle or use a citrus squeezer to form a cup. Fry again until golden brown and set aside to cool.

2. For the Ceviche: In a medium bowl combine fish, lime juice, lemon juice, tomatoes, onion, cilantro and jalapeño pepper. Season with salt and pepper to taste.Transfer to refrigerator and let rest 30 minutes to 1 hour until cooked through. Remove from refrigerator and toss in cucumber and avocado.

3. For the Avocado Sauce: Combine all ingredients for in a food processor and pulse until blended. Add a little more water as needed to get a smooth consistency.

4. Plating: Spoon ceviche into tostone cups and top with sauce. Season with salt and pepper to taste.

WINTER SALAD BY CHEF JORGE

GUZMAN

INGREDIENTS

(Vinaigrette)

1/3 C white balsamic vinegar

1/2 C Greek yogurt

1 C olive oil

1/4 oz. parsley, chopped

1 garlic clove, grated

1/2 TB Dijon mustard

(Salad)

2 heads Belgian endive

1 head radicchio

1/4 C walnuts, toasted and chopped

1 oz. Parmesan, shaved

1/2 crisp red apple, thinly sliced or mandolined

DIRECTIONS

1. For the Vinaigrette: Place balsamic vinegar, yogurt, mustard and garlic into a blender. Blend on medium speed to incorporate all ingredients. Once smooth, slowly drizzle olive oil on low speed to fully emulsify. Fold parsley into the vinaigrette.

2. For the Salad: Cut endives into quarters, keeping the root intact.

3. Cut radicchio into 6 to 8 parts depending on how large, making sure to keep the root intact.

4. In a large bowl, gently toss endive and radicchio with the vinaigrette.

5. Plating: Arrange endive and radicchio on a plate, garnish with sliced apples, toasted walnuts and shaved parmesan cheese.

CUBAN TOSTONES WITH SLOW-ROASTED MOJO PORK

SHOULDER BY CHEF EDDIE ZAMORA

INGREDIENTS

(Slow-Roasted Pork)

5-6 lbs. pork shoulder

6 cloves garlic

1 tsp dried oregano

1/2 tsp ground cumin

1/2 C sour orange juice (or ¼ C regular orange juice)

1/4 C each, fresh lime and lemon juice

1/2 C Rías Baixas Albariño (white wine)

2 large onions, sliced thick

(Tostones)

2 large green plantains, sliced in 2-inch pieces

Vegetable oil

Crème fraiche for topping

Fresh lime, cut in half

DIRECTIONS

1. For the Pork: Pierce pork with a knife all over. Combine all pork seasonings and rub all over pork. Marinate in the fridge for 24 hours. Roast in the oven with the onions at 350 degrees for 4 hours, or until meat reaches 180 degrees internally. Cover and let rest for at least 15 minutes and shred to serve.

2. For the Tostones: Heat a skillet over medium-high heat with enough vegetable oil to cover plantain slices. Fry slices for about 5 minutes on each side. Remove and place on paper towels to absorb excess oil. Using the bottom of a mason jar (or similar), smash plantain to about ½ inch thick. Return plantain to oil and fry for 5 minutes, or until golden brown on both sides. Remove and season with salt for serving.

3. Plating: Place a dollop of crème fraiche on the tostones, spread evenly. Top each tostone with a portion of the pork to your liking. Season with a pinch of salt and a squeeze of lime.

CRAB CAKE SOUFFLÉ BY CHEF MELISSA KELLY

INGREDIENTS

2 lbs. crab meat

5 eggs, separated into yolks and whites

1 C mayo

1½ C red onion, finely diced

1½ C celery, finely diced

2 TB Dijon mustard

1 C brioche breadcrumbs

1 lemon, quartered

1/4 C parsley, chives, tarragon, minced Tabasco (optional)

DIRECTIONS

1. Preheat oven to 350 degrees.

2. Separate egg yolks from whites. Whip whites until firm.

3. Mix egg yolks with all other ingredients.

4. Gently fold in whipped eggs whites.

5. Scoop mixture into a ring mold on a hot frying pan. Sear on one side, turn and transfer to the oven to cook for 8-12 minutes, or until set.

6. Sprinkle with fresh herbs. Serve with fresh lemon slices and dash of Tabasco.

SALT SPRING MUSSELS BY CHEF RICHIE FARINA

INGREDIENTS (Mussels)

12 oz. Salt Spring mussels, cleaned

1/4 C shallots, sliced

1 garlic clove, minced

1/2 C Rías Baixas Albariño (White Wine)

2 TB butter

1 TB fresh lemon juice

Salt

1/2 C parsley, minced

Extra virgin olive oil

(Olive Oil Powder)

3 ½ TB maltodextrin tapioca

3 ½ TB extra virgin olive oil

Salt

DIRECTIONS

1. For the Olive Oil Powder: In a food processor add the tapioca maltodextrin and salt. Turn on the food processor and slowly drizzle in the olive oil until combined. The powder will become yellow once all absorbed. Store in airtight container until ready to use.

2. For the Mussels: In a large sauté pan or pot over medium-high heat, add a small amount of olive oil. Add cleaned mussels and salt. Sauté for 30 seconds, then add shallot and garlic. Add Albariño and cover with a lid.

3. Allow the mussels to steam open. Once all the mussels are open, turn down the heat and add butter to emulsify the sauce. Discard any mussels that do not open.

4. Turn off heat and add lemon juice. Adjust seasoning as needed.

5. Plating: Arrange mussels in a bowl, sprinkle olive oil powder and top with picked parsley

10 escargots, de-shelled and rinsed

1 TB extra virgin olive oil

1/4 C Rías Baixas Albariño (White Wine)

2 TB heavy cream

1 ½ TB Shallot, minced

1 tsp garlic, minced

2 TB fresh fennel whites, minced

2½ oz. Gruyère cheese

2 TB unsalted butter, cubed

1 tsp parsley, minced

1 tsp chives, minced

1 tsp tarragon, minced

1 TB fresh lemon juice

1 tsp salt

Pinch of Espelette pepper (or smoked paprika)

DIRECTIONS

1. Preheat oven to 400 degrees.

2. Heat a small sauté pan over medium-low heat. Add extra virgin olive oil to coat. Once the olive oil is warm, add shallot, garlic, fennel and escargots.

3. Sweat vegetables together with escargots until shallots and garlic are translucent. Turn the heat up to medium-high and add white wine. Cook until the alcohol is almost evaporated.

4. Add heavy cream and reduce until large bubbles form and the sauce starts to thicken and cling to the pan. Remove from heat and slowly stir in one butter cube at a time to emulsify.

5. Season with lemon juice, salt, espelette pepper, chives, tarragon and parsley. Stir well to combine.

6. Plating: Spoon contents of pan on an oven-proof plate. Ensure that sauce covers escargots completely. Top with Gruyère cheese.

7. Place dish in oven for about 20-30 seconds or until the cheese is just melted. Serve warm.

SAUTÉED SHRIMP WITH CARAMELIZED SPAGHETTI SQUASH, KALE, APRICOT & GARLIC LEMON SAUCE BY CHEF HOSEA ROSENBERG

INGREDIENTS

1 medium spaghetti squash, seeds removed, halved

1 tsp kosher salt

1 lb. jumbo shrimp, peeled & deveined

4 garlic cloves, minced

1 shallot, minced

2 tsp red pepper flakes

1 lemon, zested & juiced

1 C Rías Baixas Albariño (white wine)

6 TB cold, unsalted butter

1 C dried apricots, sliced thin

1/4 C pine nuts, toasted

2 C kale, packed, sliced very thin

Salt and pepper to taste

Extra virgin olive oil

DIRECTIONS

1. Rub cut side of squash with olive oil, season with salt. Place cut side down on a foil lined baking sheet. Roast for 30-40 minutes at 400 degrees, or until very soft and just starting to brown at edges. Cool enough to handle with bare hands. Use a fork to gently scrape the flesh from the skin of the squash. Reserve squash, discard skin.

2. Place a large cast-iron (or nonstick) pan over medium-high heat with 2 TB olive oil. When oil starts to shimmer and almost smoke, gently sprinkle the spaghetti squash around the bottom of pan in an even layer. Season lightly with salt and pepper. Cook over medium-high heat, without moving, for about 3-4 minutes. Gently flip to lightly brown and caramelize the squash on all sides.

3. Dry shrimp with paper towel. Lightly season with salt and pepper. Heat 2 TB olive oil in large sauté pan on high heat. Add shrimp and cook for about 2 minutes on each side, until just cooked through. Remove from pan and keep warm on plate.

4. Lower heat to medium, add garlic and shallots. Cook for about 2 minutes, stirring constantly, until soft and aromatic, being careful not to brown. Add red pepper flakes and lemon zest and cook for 10 seconds. Add wine and lemon juice and cook until at least half of the liquid has evaporated.

5. Add pine nuts and apricots to pan on medium heat. Add butter and reduce heat to low. Stir constantly until butter has melted and emulsified into the sauce.

6. Add kale to sauce, tossing to coat, until wilted. Check seasoning of sauce and adjust if necessary. Add shrimp and gently toss until just warmed.

7. Plating: Divide squash among 4 plates. Divide shrimp and kale over squash and drizzle with extra pan sauce. Garnish with extra virgin olive oil.

CHARRED OCTOPUS WITH ROMESCO

SAUCE BY CHEF CULLEY FREESE

INGREDIENTS

(Romesco Sauce)

1/2 TB sunflower oil

1 red bell pepper

1 tomato

1/2 yellow onion, sliced into 1-inch rings

1 TB pine nuts, toasted

1 clove garlic, sliced

1/4 TB Sambal chile paste

1/4 TB Chipotle peppers, ground

1/3 tsp smoked paprika

Pinch of smoked sea salt

Splash of Rías Baixas Albariño (white wine)

Splash of Sherry vinegar

Pinch of salt

1 ½ TB extra virgin olive oil

1 TB sunflower oil

(Charred Octopus)

4 oz. octopus tentacle

3-4 small Yukon gold potatoes

3-4 cherry tomatoes

1 lemon wedge

Salt and pepper to taste

Olive oil

DIRECTIONS

1. For the Romesco Sauce: Toss peppers, tomatoes, and onion in oil and place on a hot grill.

2. Grill for 5-10 minutes, until bell peppers and tomato are blistered.

3. Skin and seed tomatoes and peppers.

4. Rough chop onion, seeded tomatoes and peppers and place in sauce pot.

5. Add the rest of the ingredients EXCEPT the oils. Simmer for 10 minutes.

6. Place mixture in a food processor and emulsify with oils until smooth.

7. For the Octopus: Place cherry tomatoes in a cake pan and submerge in olive oil. Bake at 350 degrees for 20 minutes, or until tender. (Caution! Oil will be very hot.)

8. Drizzle octopus with olive oil and place on grill, cook until both sides are slightly charred (2-3 minutes each side).

9. In a fryer or sauté pan, heat 1 TB olive oil over medium-high heat and cook potatoes until crispy. Once done, toss with salt and pepper, and a heaping spoonful of Romesco sauce.

10. Plating: Place potatoes in the center of plate, slice charred octopus and arrange around potatoes. Garnish with cherry tomatoes, lemon wedge, and drizzle of olive oil. Season with a pinch of salt.

KJUN SHRIMP AND GRITS BY CHEF JAE JUNG

INGREDIENTS

(Cheesy grits)

1 C stone ground coarse white grits

3 C water

4 TB butter

2 TB Mascarpone cheese

4 slices provolone cheese

1½ tsp salt (add more to taste)

(Shrimp)

1 pound shrimp, peeled and cleaned

1 TB smoked paprika

1/2 tsp cayenne pepper

1 TB onion powder

1/2 TB garlic powder

3/4 tsp salt

1 tsp dried thyme

1 tsp oregano

1 TB olive oil

1/2 C Rías Baixas Albariño (white wine)

1/2 C chicken stock

1 TB butter

(Garnish)

2 thinly sliced radishes, ¼ C chopped chives, 1 TB black sesame seeds

DIRECTIONS

1. For the Grits: Bring 3 C water to boil in a heavy bottom pot. Slowly whisk in grits and add salt. Simmer and stir the grits every 3-5 min or so for 1 hour until smooth. Add butter and cheese; season to taste. Keep warm.

2. For the Shrimp: Combine spices, reserve ½ tsp of spice mix, rub shrimp with the remainder of spice mix to coat thoroughly.

3. Heat oil in a sauté pan over medium-high heat until shimmering. Add shrimp and saute on both sides until cooked through. Remove from pan.

4. Keep the sauté pan on low heat and deglaze with 1/2 cup of Rías Baixas Albariño. Once wine is almost evaporated, add chicken stock and remaining ½ tsp of the spice mix. Add 1 butter and reduce liquid by half.

5. Plating: Spread grits on a plate, top with sauteed shrimp. Pour reduced sauce gently over shrimp and grits. Garnish with sliced radish, chopped chives and black sesame seeds. Serve immediately.

1 C Katsubushi (or fish stock)

2 TB unsalted butter

1 pc Dashi Konbu, 3”x3” (or Nori seaweed)

2 oz. Hamakua Al’i Mushrooms (or Shitake)

3 pcs dried sardines

1 ear Kahuku corn (or yellow corn), shucked and puréed in a food processor

1 TB canola oil

DIRECTIONS

1. Season fish fillets with salt and pepper in a non-stick pan. Sauté side down in hot pan skin side until crispy (about 3 minutes), turn over for 1 minute. Remove and let rest.

2. In empty pan, sweat Tokyo Negi in 1 tablespoon of melted butter. Season with salt and pepper. Cover pan and cook until tender.

3. In a saucepan, sauté mushrooms in canola oil, slowly add Madeira. Scrape any bits left on the bottom of the pan to deglaze, remove to a medium bowl.

4. To saucepan: Combine 2 cups of water (or 2 cups fish stock), Konbu, and sardines. Simmer for 5 minutes, bring to a boil and add Katsubushi. Turn off heat, stir for 1 minute and strain the broth through a fine mesh sieve into a heatproof bowl. Season with salt.

5. Add corn purée and broth to sauce pan and simmer for 10 minutes. Add salt and pepper as needed, strain through a fine mesh sieve into a heatproof bowl.

6. Add broth back into the saucepan and reduce to desired taste. Finish with 1 tablespoon of very cold butter, rotating the pan to stir and allow the butter to emulsify slowly into the broth.

7. Plating: Place Tokyo Negi in the middle of the plate, layer mushrooms, place fish skin side up on the Negi and finish with sauce. Garnish with garlic flower or micro herbs.

MOQUECA BY CHEF SARA HAUMAN

INGREDIENTS

3 TB butter

1 medium yellow onion, finely diced

1 bell pepper, finely diced

6 garlic cloves, sliced thinly or minced

1 lb. ripe tomatoes

1/2 tsp white peppercorns

1/2 tsp black peppercorns

1/2 tsp cumin

3 TB freshly minced or ground turmeric

3 TB fresh ginger, minced

1/3 C red palm oil

1 13.5 oz. can coconut milk

1 TB fish sauce

8-10 oz. mussels or clams, cleaned

8-10 oz. firm white fish (such as cod or halibut), cut into 2” cubes

8-10 oz. fresh bay scallops

1 lime

1/2 C fresh cilantro

Jasmine rice (3/4 C per serving)

DIRECTIONS

1. In a heavy bottomed pan, melt butter and add the diced onion, bell pepper and garlic. Add a pinch of salt and cook on medium heat for about 5-7 minutes, stirring frequently, until vegetables have softened.

2. Place the tomatoes, peppers, cumin, turmeric, ginger and red palm oil in a blender and blend on high until the mixture is smooth and thick. Add this mixture to the cooked peppers and onions. Gently simmer for 18-20 minutes, stirring occasionally to reduce and let color darken.

3. Add the coconut milk, fish sauce and more salt as desired. Stir to combine.

4. Arrange the white fish in the stew in an even layer. Add the mussels and continue to simmer, without disturbing the fish, until the mussels have opened (discard any mussels that do not open).

5. Add the bay scallops and then remove the stew from the heat, allowing the scallops to gently cook for a few minutes in the hot liquid. Finish with the juice of one lime.

6. Serve the moqueca with coconut jasmine rice. Garnish with fresh cilantro and a few lime wedges.