Avocado-Maine Shrimp, Corn Tian – with Micro Greens, Wasabi-Maple Dressing
Serves 4 persons 

1 Avocado – ripe, diced fine

2 Corn on the cob - slice corn off the cob

Chives – 1 small bunch fresh, diced fine (reserve half)

Maine Shrimp – 1 pound, cleaned

Extra Virgin Olive Oil (EVOO) - 2 tablespoons

Cucumber – 4 ounces minced

Salt and Pepper – to taste

Fresh Lime Juice – ½ teaspoon

Micro Greens – small package to garnish

French Baguette

3 – inch diameter circular cookie cutter or use 4 ounce tuna fish can with top and bottom cut out for mold 

Wasabi Powder – ½ teaspoon

Rice Wine Vinegar – 3 Tablespoons

Maple Syrup – 2 Tablespoons

EVOO – 1/3 cup

Salt and Pepper to taste 

 

Riesling - 2007 Trefethen, Oak Knoll District, Napa Valley, California

 

Sauté Maine shrimp in EVOO stovetop in hot sauté pan until cooked. Season Maine shrimp with salt and pepper to taste. Set aside to cool.

In separate hot sauté pan, cook corn until slightly golden in EVOO. Season with salt and pepper to taste. Remove from heat and allow to cool.

Mix avocado, corn, chives, cucumber, lime juice, and season with salt and pepper to taste in mixing bowl.

Mix dressing ingredients in bowl. First dissolve Wasabi powder with the rice wine vinegar, until smooth without lumps. Add other ingredients except the EVOO and mix. Finally whisk in the EVOO until thoroughly mixed. Set aside.

Place mold on serving plate and fill with avocado mixture approximately ¼ of filling. Tap down slightly to compress items to hold shape, but not to crush. Place ¼ of Maine Shrimp on top of avocado mixture. Remove mold gently, pulling directly up. Repeat procedure with other plates.

Drizzle dressing on each Maine Shrimp Tian. Sprinkle remaining chopped chives around the Tian, then add small cluster of Micro Greens to plate for garnish.

Serve Room Temperature with Riesling with sliced Baguette. Serves 4 persons.

 

Braised Veal Cheek over Heirloom Tomato with Portobello Mushroom Barley
Serves 4 to 6 persons 

 

Veal Cheeks – 2 pounds, can substitute beef chuck roast, boneless

Salt and Pepper – ½ teaspoon each

Butter – 4 ounces

Onions – 2 large – minced fine

Bay leaves - 3

Tomato Juice – 1 quart

Red Wine – 1 - 750 ml bottle

Sour Dough Bread 

Portobello Mushroom Barley and Heirloom Tomatoes -

Portobello Mushrooms, 2 large – diced coarse

Shallots, 2 medium sized minced fine

Salt and Pepper – to taste

Extra Virgin Olive Oil (EVOO) - 2 tablespoons

Barley – 1 cup

Basil, 1 bunch minced (reserve half for garnish)

Heirloom Tomatoes, 2 large different – whole slices

Beef Stock – 2 cups 

Cabernet Sauvignon - 2005 Charles Krug, Yountville, Napa Valley, California 

Season Veal Cheeks with salt and pepper. Heat butter in large heavy pot. Sauté Veal cheeks in butter, browning 5 to 10 minutes each side.

Add bay leaves and onion to pan and cook until transparent. 

Add red wine and tomato juice, bring to a simmer.

Cover pan with foil and place into a pre-heated 350 degree oven for 2 to 3 hours. Check tenderness of Veal about 2 hours into cooking time. Meat should be fork tender. Continue cooking until fork tender. Add more liquid if needed.

For Mushroom Barley dish, heat skillet with EVOO, sauté shallots and mushroom until onions are transparent. Add salt and pepper to taste. Add barley and lightly toast the grains in the pan until slightly caramel colored. Add beef stock. Cook stovetop until barley is cooked through, still slightly firm. Stir barley during cooking to avoid sticking to pan.

Once Veal cheeks are cooked, remove from pan and allow to slightly cool. Reduce remaining liquid from veal cheeks stovetop until reduced to thicker consistency, about half the volume. Remove excess fat from veal cheeks. Slice veal cheeks. Place mushroom-barley mixture on plate, over sliced heirloom tomatoes. Place sliced veal cheeks fanned out on plate. Drizzle reduced veal sauce over meat. Garnish barley with remaining chopped basil.

Serve with Napa Valley Cabernet and Sourdough bread