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Recipes for May 14th Live Tasting with Rich

Here are two recipes for this week's live tastings...



Cantaloupe Gazpacho

This dish is ridiculously easy but don’t tell your guests. People are always very impressed with it. In addition to mint and Aleppo pepper, I usually put crushed corn tortilla chips in this dish for texture and crunch, and of course an herb oil (parsley, mint) for maximum pretentiousness. Pair with the 2019 Locus Rosé.


Yield

32-48 fl. oz., depending on size of fruit and texture you prefer.



Ingredients

  • 1 medium cantaloupe (peeled, seeded, roughly chopped)

  • 1 small cucumber (peeled, seeded, roughly chopped)

  • 1 Tbs red onion (roughly chopped)

  • 1 tsp kosher salt; more to taste

  • ½ cup extra virgin olive oil

  • Mint, or mint oil and Aleppo pepper for garnish


Method

1. Purée all but the olive oil in a blender with 1 cup of water.

2. With motor running, drizzle in the olive oil

3. Run the mixture through a Chinois or fine mesh. Press solids to maximize juice extraction.

4. Serve chilled, garnished with mint or mint oil and Aleppo pepper.




Scallop Ceviche

Don't be intimidated by the long list of ingredients because this dish is easy to assemble. Serve it as a light dinner (4 servings) or in stemmed glasses (6 servings) as an elegant first course at a dinner party. Pair with the 2019 Locus Sauvignon Blanc


Yield

4-6 servings


Ingredients

  • 1 pound large fresh scallops

  • 1/2 cup fresh lemon juice

  • 1/4 cup fresh lime juice

  • 1/2 cup fresh orange juice

  • 1 tsp. soy sauce

  • 1 tsp. minced fresh ginger (or a generous pinch of dried)

  • 1 clove garlic, minced

  • 1 12-oz jar of roasted red bell peppers, drained and rinsed, very thinly sliced (or char 3 red bell peppers on grill or gas stove top, set them on a plate, cover with plastic wrap and let peels soften for at least 10 minutes, peel, cool and slice thinly. Or jar it)

  • 2 Tbs. thinly sliced scallions (white and green parts)

  • 1 large tomato, peeled and finely chopped

  • 2 Tbs. finely chopped fresh cilantro

  • 1 tsp. hot sauce, preferably Sriracha (optional)

  • 4 cups mixed baby lettuces or corn tortilla chips (optional)


Method

1. Remove the tough white muscle attached to each scallop and discard. Cut the scallops into 1/2-inch pieces. (If you do not like the idea of raw scallops naturally cooked in acid, put the scallops in a medium saucepan, just cover with water, and poach in barely simmering water until opaque and firm, 30 seconds. Drain and allow to cool.)

2. In a medium bowl, whisk the lemon, lime, and orange juices, soy sauce, ginger, and garlic. Pour over the scallops, cover, and chill for 1 hour in the refrigerator.

3. Mix in the roasted peppers, scallions, tomatoes, cilantro, and the optional hot sauce.

4. Serve chilled over a bed of mixed baby lettuces, if desired. Or in martini glasses with tortilla chips, perhaps.


Note: Like shrimp more? Then replace the scallops with shrimp. Depending on size, you may want to cut them in half or leave them as is. If you have some shrimp and some scallop, mix it up. You can also try this with sea bass.



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