Raffle update: Wine Cellar of Stoneham, MA is donating a whole case of wine for my ALLY Foundation raffle! So the prizes are: 1 mixed case of wine, 1 custom granola mix from me & goji, a 1 month membership to ALL Healthworks Fitness Clubs, and a $100 gift card to William Sonoma. Tickets are $10/each and can be purchased by making a donation to http://firstgiving.com/meghanmalloyteamally . I am adding more prizes as I go along, so there will be many chances to win!
Happy Wine Wednesday! I know that many of you are not meat eaters, but I hope at least some of you enjoyed last night’s steak tip recipe. Word on the street said they were pretty good
The second part of my Jacob’s Creek Superbowl meal were spicy Thai fish cakes. I thought, and I was right, that fish cakes would go perfectly with Jacob’s Creek Riesling.
2 large salmon filets
2 TSP mayonnaise
1 cup Panko bread crumbs, split, 3/4 goes in the cake mix and 1/4 for coating
1 TSP red curry paste
1 large egg
3 cloves garlic, minced
1/2 TSP curry powder
To cook the salmon, I quickly poached it so that it was flaky but still dark pink in the middle. In the meantime, I blended all of the other ingredients in my food processer and set them aside.
Once the salmon was cooked and cooled, I combined it with the rest of the ingredients and stirred thoroughly.
I had to taste the Riesling just to make sure the flavors would go together
Making the cakes was easy. I just used my hands to roll and flatten them, then rolled in a small amount of Panko so that the outside would get a nice golden color.
To pan fry the fish cakes, I spread some coconut oil in a pan and then let each cake cook in it on medium heat for 3 minutes on each side. The result was quite pretty.
And delicious! The spicy curry flavor along with the slight oiliness of the fish went perfectly with the crisp, citrus acidity of the wine. Like the Jacob’s Creek Cabernet Sauvignon from last night’s post, this Riesling went really well with food and by itself provided a refreshing, light wine to drink. I have some of the Riesling left and hope to make a fennel and apple salad using the Riesling as part of the dressing. Sounds delish doesn’t it?
Do you have a favorite food and wine pairing?