- Wine Products
- Canteens & Flasks
This delicious dish, I have to admit, was from a truly fantastic Valentine Dinner made by, non other than our resident chef, Mr CapaBunga, earlier this week! It was our first meal after a 3 day cleanse but still worked within a non sugar, carb, gluten diet (Plant Paradox) we've been trying. Walt, who can often make quite elaborate meals, tells me that this one is super simple so it seemed like a perfect one for our next blog post. We served it with a delicious Gobelsburger Riesling 2015 which really brought out the best in the wine and in the dish - ENJOY, I know we certainly did even though diet wise, we weren't meant to have the wine (well, it was Valentine's after all)
See recipe below.
4 Wild caught California (not Alaskan) Halibut Fillets – 4 oz each (Substitute snapper if halibut unavailable)
4 Heads of baby bok choi, roughly chopped and washed
4 stems of green(spring) garlic
½ tbsp grated ginger
½ tbsp white wine
2 tbsp French butter
Preheat oven to 400 degrees
Remove outer, slightly red portion of green garlic and chop only the white portion.
Cover a sheet pan with parchment paper and drizzle with a small coating of olive oil. Pat halibut dry and place on parchment. Season with salt and pepper.
Heat a large non-stick skillet to medium and melt one tablespoon of butter. Add ginger and green garlic and sautée for one minute. While this is cooking, put halibut in the oven and set timer for six minutes. Add bok choi to skillet and sauté with the ginger and green garlic. Meanwhile, heat white wine in small saucepan on medium-low until just simmering, then whisk in one tablespoon of butter and turn off heat.
After six minutes in the oven, turn on high broiler and cook halibut for two more minutes. During this time, place bok choi mixture in the center of each plate. When halibut is finished, remove from oven and place one fillet on top of each bok choi mix, then spoon the butter/wine “sauce” over the top of each piece of fish. Sprinkle with salt and serve with a delicious bottle of Riesling - we chose Gobelsburger, a veritable bargain at around $15-$20!
Serves 4 – Approximate time 20 minutes
It’s harvest here in Wine Country. Tons of ripe clusters of luscious grapes hang brightly on the vines, begging to be crushed. That’s how we feel standing at NYNow, the last show of our season – crushed.
After weeks and weeks of showing our new items, we are grateful for all of the compliments, and of course orders, from new customers and long standing customers. It’s kind of like harvest. We’ve spent months and months nurturing the new products, bringing them to maturity. Now it’s time to bottle them up and send them out into the marketplace for Holiday gifts.
But unlike the grape harvest, we also have the Winter Trade Shows. That means that while we are shipping out Holiday orders, we are simultaneously growing a new crop of items for 2018. It’s the equivalent of operating a winery in California and Australia simultaneously!
We love what we do. And we love that we can do it in the heart of Wine Country. And don’t worry, once this show is over, there will be a few minutes to catch our breath and enjoy the fruits of our labor on some tasty wine.