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he 25th annual Santa Fe Wine & Chile Fiesta is coming up, so this month, “Still Hungry?” decided to go straight to the wineries to see what they were pairing with their favorite wines. The most difficult part of this assignment? Narrowing it down to only one recipe per winery. The other challenge I faced was that I decided to cook each of these and see if they really are as delicious as they sound. I am not a trained cook; for many years, people assumed I couldn’t cook at all. I’ve invited people over for dinner and had them cook for me, and the last time I invited a gentleman caller over for a home-cooked meal he told me he never wanted to see me again. And, I have been known to pair a dry rosé with Animal Crackers. My point is, if I can make these recipes, so can you, and boy, are they all worth the time! The wines paired here are all available in New Mexico.

MERRY EDWARDS WINERY Honey Lime Baked Wild Salmon with Mango and Black Bean Salsa paired with Merry Edwards Sauvignon Blanc

(Recipe reprinted courtesy of Cline Cellars) CR’s notes: My first try at stuffed mushrooms and I’ll be making this again. It wasn’t terribly laborintensive, as I feared it might be. I should have cooked the filling a little longer, but I was getting impatient because I was starving. I opened a bottle of Cline Sonoma County Syrah and the combo was wonderful; there was a lovely smokiness in the wine that the mushrooms really brought out. A great vegetarian dish. (I think it would also be good with the addition of bacon.) Galisteo Bistro will be hosting a Cline Cellars wine dinner Friday, September 25. 505.982.3700 for reservations.

Serves 4 1 pound wild salmon 1 Tablespoon extra virgin olive oil 1 Tablespoon fresh lime juice 1 Tablespoon raw honey salt and pepper to taste Preparation: Preheat oven (or BBQ) to 400 degrees. Place salmon in a lightly greased shallow pan, just the size of the salmon. (To barbecue, place salmon in a pan lined with heavy-duty aluminum foil.) Mix oil, lime juice and honey together in a small bowl and spoon over the salmon. Sprinkle with salt and pepper. Bake for 15 to 20 minutes until firm, but still moist and flaky. Mango and Black Bean Salsa

(Recipe created by Joanne Williams, reprinted courtesy of Merry Edwards Winery) Merry Edwards Winery Estate Sommelier Brendan Tierney says, “Merry Edwards’ 2013 Sauvignon Blanc pairs great with this salmon recipe because the ripe fruit flavors of the honey lime glaze and mangos are matched by ripe citrus and orchard fruit notes in the wine. The crisp finish of the 2013 Sauvignon Blanc helps cut through the richness of the salmon and avocado, encouraging another bite and another sip for the perfect pairing.” CR’s notes: Salmon is my go-to fish and this recipe is delicious. I chose the baking option rather than the grill. In 20 minutes and with very little prep time, I had a wonderful piece of salmon. The Mango and Black Bean Salsa was a little more time consuming, but equally tasty and the leftover salsa went very well with grilled chicken.

1 cup diced mango 1 cup diced jicama 1 avocado, diced 1 can (15 ounces) organic black beans, rinsed and well-drained 1 jalapeño pepper, seeded & minced (optional) 3 Tablespoons fresh chopped cilantro, plus extra for garnish 2 Tablespoons minced red onions 2 Tablespoons fresh lime juice 1 teaspoon fresh minced garlic ½ teaspoon ground cumin salt and black pepper to taste Preparation: In a medium bowl, place mango, jicama, avocado, black beans, jalapeño, 3 tablespoons of the cilantro and red onions. In a small bowl, mix lime juice, salt, garlic, cumin and black pepper. Gently stir the lime dressing into the mango mixture and divide the salsa between four plates. Top each with a piece of Honey Lime Baked Wild Salmon, garnish with a bit more cilantro and serve.

Want to try these wines Santa Fe-style? The Club at Quail Run will be hosting a Merry Edwards dinner Thursday, September 24. 505.986.2200 for reservations. A Taste of Life in New Mexico