Paula's Summer Recipes 2005
Wine and Food Pairings by Paula Getzelman, Chalk Ridge Vineyard.
The calendar says it's supposed to be summer, but with the mild weather we've had in the San Antonio Valley lately, I have my doubts. Like it or not, however, the heat will catch up with us sooner or later, and we'll be singing some serious blues about having to cook. With this in mind, I thought some summer main dish salad recipes might be in order for this issue, along with ideas for pairing the salads with lovely, refreshing summer wines.
Many of the salads have do-ahead components, allowing you to finish the cooking early in the day when it's cool. This "do-ahead" factor also makes them perfect for entertaining guests or just relaxing when the temperatures soar. After all, what could be better at the end of the day than a cool, refreshing salad eaten al fresco with a bottle of "summer" wine?
Gazpacho Salad utilizes the wonderful ripe tomatoes we all look forward to and which we only get in the summer. Pair this salad with a crisp, dry Grenache, along with a mild Spanish cheese on wheat crackers and you'll have a delightfully refreshing meal.
Grenache is fruity, full in flavor, and has spicy overtones. These wines are often light in color and are wonderful served well chilled in the summer. When you purchase wine for this salad, chose a lighter Grenache with well integrated oak notes and spice, rather than one of the large tannic wines with flavors of chocolate, tar, licorice and sweet fruit.
When you crave chicken and fruit, there's Summer Chicken Salad, a lovely combination of chicken, grapes and crunchy pecans, with a touch of curry. I've had this recipe since I was in college... (yes, it's THAT OLD!), but somehow, its exotic and refreshing flavors never grow tired. The hint of curry in this salad calls for an off-dry Gewurztraminer (try Ventana Vineyards 2003 Gewurztraminer) along with warm, buttery croissants, crisped briefly in the oven just before serving.
If you just can't decide what nationality you're in the mood for, try Asian Pasta Salad, a wonderful combination of Italian tortellini, crisp vegetables and an Asian-style dressing that'll cool you off quickly. To make your dining experience even more multi-national, pair this salad with a Spanish Albarino. Wines from this varietal tend to be fresh and vibrant tasting, often with a spritzy taste in the mouth. I've heard it compared to a combination of Sauvignon Blanc and a very dry Riesling. The fruit tends to be peaches, apricot, melon and citrus.
For those who just can't give up the barbecue, but really want the refreshment of a salad, there's Cantonese Beef Salad, a delightful combination of grilled steak, cool crisp salad vegetables and Asian spices. YUM!
Even though beef usually calls for a hearty red, try J. Lohrs, "Wildflower," Valdiguie (Gamay), 2003, served well-chilled. This wine is cool and low in alcohol. The aroma is like a bright summer cherry fruit basket. The flavor is cherry berry, juicy and very lively, a perfect summer red.
If you're in the mood to go south of the border, but can't get away from the vineyard, then Black Bean & Rice Salad with Shrimp is your ticket. You'll think you're on the beach at Cabo San Lucas! A crisp Sauvignon Blanc such as Villa Maria 2004 will pair beautifully with this salad, and, along with warm tortillas, will round out the experience to perfection.
GAZPACHO SALAD Serves 6
Salad:
Red leaf lettuce
3 med. tomatoes, sliced
1 med. cucumber, scored and thinly sliced
1 avocado, halved, peeled, seeded and sliced
1/3 cup red onion, chopped
1/3 cup green bell pepper, chopped
1/2cup croutons
Dressing:
3 T. red wine vinegar
1/2 t. salt
1/2 t. dried oregano
1 clove garlic, pressed
1/8 t. cayenne pepper
1/2 cup olive oil
Line platter or serving plate with lettuce. Arrange tomatoes in rows in center. Arrange cucumber at one side and avocado slices at other side. Sprinkle onion over cucumber and avocado; sprinkle green pepper over tomatoes; set aside.
Mix Vinegar, salt, oregano, garlic and cayenne in a medium bowl. Gradually whisk in oil until well combined. Drizzle about a third of the dressing over the salad. Sprinkle salad with croutons. Serve remaining dressing in a small bowl to add at the table.
SUMMER CHICKEN SALAD Serves 4
1/2 cup mayonnaise
1 t. fresh lemon juice
2 T. curry powder
1 t. soy sauce
1 t. sugar
2 cups cooked chicken, chopped
1/4 cup celery, diced
1/4 cup seedless grapes, halved
1/4 cup pecans, chopped
Blend mayonnaise, lemon juice, and curry powder. Mix into remaining ingredients. Chill at least one hour before serving. Serve on whole leaves of Romaine lettuce.
ASIAN PASTA SALAD Serves 5
24 oz. fresh cheese tortellini
4 T. rice wine vinegar
3 T. soy sauce
1 large garlic clove, minced
2 T. fresh ginger, minced
1 t. sugar
1/2 t. red pepper flakes
3/4 t. dry mustard
1/4 t. Five Spice powder
1/4 cup sesame oil
1/2 lg. red bell pepper, diced
1/3 cup green onions, chopped
3 oz. snow peas, cut diagonally
1 med. carrot, julienned
fresh spinach leaves
Cook tortellini according to package directions. Drain well and place in a large bowl.
Combine vinegar, soy sauce, garlic, ginger, sugar, red pepper flakes, dry mustard and Five Spice powder in a small bowl. Whisk in oil.
Toss warm tortellini with dressing. Toss in vegetables. Add additional rice wine vinegar to taste, if desired.
If made ahead, bring to room temperature before serving.
CANTONESE BEEF SALAD Serves 4
Meat and Marinade:
3/4 lb. flank steak, thinly sliced
2 T. soy sauce
1 T. vegetable oil
1 shallot, minced
1 lg. garlic clove, minced
1 t. fresh ginger, minced
1/4 t. black pepper
Salad Dressing:
3 T. rice wine vinegar
3 T. vegetable oil
1 T. sesame oil
1/2 t. sugar
1/4 t. red pepper flakes
1 T. dried mint leaves or 2 T. fresh mint leaves, chopped
Salad:
4 cups salad greens
1/2 med. Red onion, thinly sliced
1/2 med. Cucumber, peeled, thinly sliced
1 med. Red bell pepper, julienned
1/4 cup cilantro leaves, chopped
Combine soy sauce, oil, shallot, garlic, ginger and pepper in a shallow glass pan. Add the meat and turn to coat well. Let stand 30 minutes.
Combine rice wine vinegar, oil, sesame oil, sugar and red pepper in a small bowl and whisk until smooth. Add mint leaves, stirring until incorporated. Set aside.
Place salad greens in a large bowl. Add red onion, cucumber, bell pepper and cilantro. Add dressing and toss to coat. Divide among 4 plates.
Heat 3 T. oil in a large frying pan over medium-high heat. Add beef and stir-fry just until done to your liking. Place beef equally on the salad plates; serve immediately.
BLACK BEAN & RICE SALAD WITH GRILLED SHRIMP Serves 4
3 15 oz. cans black beans, well drained
1/3 cup olive oil
1/3 cup red wine vinegar
3 cloves garlic, pressed
1 cup red onion, finely chopped
1 t. salt
2 T. jalapeno peppers, seeded, finely chopped
1 1/2 cups rice, cooked
1/4 cup cilantro, chopped
1 T. ground cumin
2 T. lime juice
16 large shrimp, raw
Red lettuce
Mix all ingredients except shrimp and lettuce in a large bowl. Cover and refrigerate 8 hours for best flavor. Bring to room temperature before serving. Just before serving, grill shrimp. Line four plates with red lettuce leaves. Mound bean-rice mixture on lettuce and top with 4 shrimp.
Note: If grilling isn't an option, toss-cook the shrimp in large frying pan in a little garlic oil.
Paula Getzelman is a gourmet cook and certified Sommelier. She is also the vineyard manager of Chalk Ridge Vineyards here in the San Antonio Valley.
The calendar says it's supposed to be summer, but with the mild weather we've had in the San Antonio Valley lately, I have my doubts. Like it or not, however, the heat will catch up with us sooner or later, and we'll be singing some serious blues about having to cook. With this in mind, I thought some summer main dish salad recipes might be in order for this issue, along with ideas for pairing the salads with lovely, refreshing summer wines.
Many of the salads have do-ahead components, allowing you to finish the cooking early in the day when it's cool. This "do-ahead" factor also makes them perfect for entertaining guests or just relaxing when the temperatures soar. After all, what could be better at the end of the day than a cool, refreshing salad eaten al fresco with a bottle of "summer" wine?
Gazpacho Salad utilizes the wonderful ripe tomatoes we all look forward to and which we only get in the summer. Pair this salad with a crisp, dry Grenache, along with a mild Spanish cheese on wheat crackers and you'll have a delightfully refreshing meal.
Grenache is fruity, full in flavor, and has spicy overtones. These wines are often light in color and are wonderful served well chilled in the summer. When you purchase wine for this salad, chose a lighter Grenache with well integrated oak notes and spice, rather than one of the large tannic wines with flavors of chocolate, tar, licorice and sweet fruit.
When you crave chicken and fruit, there's Summer Chicken Salad, a lovely combination of chicken, grapes and crunchy pecans, with a touch of curry. I've had this recipe since I was in college... (yes, it's THAT OLD!), but somehow, its exotic and refreshing flavors never grow tired. The hint of curry in this salad calls for an off-dry Gewurztraminer (try Ventana Vineyards 2003 Gewurztraminer) along with warm, buttery croissants, crisped briefly in the oven just before serving.
If you just can't decide what nationality you're in the mood for, try Asian Pasta Salad, a wonderful combination of Italian tortellini, crisp vegetables and an Asian-style dressing that'll cool you off quickly. To make your dining experience even more multi-national, pair this salad with a Spanish Albarino. Wines from this varietal tend to be fresh and vibrant tasting, often with a spritzy taste in the mouth. I've heard it compared to a combination of Sauvignon Blanc and a very dry Riesling. The fruit tends to be peaches, apricot, melon and citrus.
For those who just can't give up the barbecue, but really want the refreshment of a salad, there's Cantonese Beef Salad, a delightful combination of grilled steak, cool crisp salad vegetables and Asian spices. YUM!
Even though beef usually calls for a hearty red, try J. Lohrs, "Wildflower," Valdiguie (Gamay), 2003, served well-chilled. This wine is cool and low in alcohol. The aroma is like a bright summer cherry fruit basket. The flavor is cherry berry, juicy and very lively, a perfect summer red.
If you're in the mood to go south of the border, but can't get away from the vineyard, then Black Bean & Rice Salad with Shrimp is your ticket. You'll think you're on the beach at Cabo San Lucas! A crisp Sauvignon Blanc such as Villa Maria 2004 will pair beautifully with this salad, and, along with warm tortillas, will round out the experience to perfection.
GAZPACHO SALAD Serves 6
Salad:
Red leaf lettuce
3 med. tomatoes, sliced
1 med. cucumber, scored and thinly sliced
1 avocado, halved, peeled, seeded and sliced
1/3 cup red onion, chopped
1/3 cup green bell pepper, chopped
1/2cup croutons
Dressing:
3 T. red wine vinegar
1/2 t. salt
1/2 t. dried oregano
1 clove garlic, pressed
1/8 t. cayenne pepper
1/2 cup olive oil
Line platter or serving plate with lettuce. Arrange tomatoes in rows in center. Arrange cucumber at one side and avocado slices at other side. Sprinkle onion over cucumber and avocado; sprinkle green pepper over tomatoes; set aside.
Mix Vinegar, salt, oregano, garlic and cayenne in a medium bowl. Gradually whisk in oil until well combined. Drizzle about a third of the dressing over the salad. Sprinkle salad with croutons. Serve remaining dressing in a small bowl to add at the table.
SUMMER CHICKEN SALAD Serves 4
1/2 cup mayonnaise
1 t. fresh lemon juice
2 T. curry powder
1 t. soy sauce
1 t. sugar
2 cups cooked chicken, chopped
1/4 cup celery, diced
1/4 cup seedless grapes, halved
1/4 cup pecans, chopped
Blend mayonnaise, lemon juice, and curry powder. Mix into remaining ingredients. Chill at least one hour before serving. Serve on whole leaves of Romaine lettuce.
ASIAN PASTA SALAD Serves 5
24 oz. fresh cheese tortellini
4 T. rice wine vinegar
3 T. soy sauce
1 large garlic clove, minced
2 T. fresh ginger, minced
1 t. sugar
1/2 t. red pepper flakes
3/4 t. dry mustard
1/4 t. Five Spice powder
1/4 cup sesame oil
1/2 lg. red bell pepper, diced
1/3 cup green onions, chopped
3 oz. snow peas, cut diagonally
1 med. carrot, julienned
fresh spinach leaves
Cook tortellini according to package directions. Drain well and place in a large bowl.
Combine vinegar, soy sauce, garlic, ginger, sugar, red pepper flakes, dry mustard and Five Spice powder in a small bowl. Whisk in oil.
Toss warm tortellini with dressing. Toss in vegetables. Add additional rice wine vinegar to taste, if desired.
If made ahead, bring to room temperature before serving.
CANTONESE BEEF SALAD Serves 4
Meat and Marinade:
3/4 lb. flank steak, thinly sliced
2 T. soy sauce
1 T. vegetable oil
1 shallot, minced
1 lg. garlic clove, minced
1 t. fresh ginger, minced
1/4 t. black pepper
Salad Dressing:
3 T. rice wine vinegar
3 T. vegetable oil
1 T. sesame oil
1/2 t. sugar
1/4 t. red pepper flakes
1 T. dried mint leaves or 2 T. fresh mint leaves, chopped
Salad:
4 cups salad greens
1/2 med. Red onion, thinly sliced
1/2 med. Cucumber, peeled, thinly sliced
1 med. Red bell pepper, julienned
1/4 cup cilantro leaves, chopped
Combine soy sauce, oil, shallot, garlic, ginger and pepper in a shallow glass pan. Add the meat and turn to coat well. Let stand 30 minutes.
Combine rice wine vinegar, oil, sesame oil, sugar and red pepper in a small bowl and whisk until smooth. Add mint leaves, stirring until incorporated. Set aside.
Place salad greens in a large bowl. Add red onion, cucumber, bell pepper and cilantro. Add dressing and toss to coat. Divide among 4 plates.
Heat 3 T. oil in a large frying pan over medium-high heat. Add beef and stir-fry just until done to your liking. Place beef equally on the salad plates; serve immediately.
BLACK BEAN & RICE SALAD WITH GRILLED SHRIMP Serves 4
3 15 oz. cans black beans, well drained
1/3 cup olive oil
1/3 cup red wine vinegar
3 cloves garlic, pressed
1 cup red onion, finely chopped
1 t. salt
2 T. jalapeno peppers, seeded, finely chopped
1 1/2 cups rice, cooked
1/4 cup cilantro, chopped
1 T. ground cumin
2 T. lime juice
16 large shrimp, raw
Red lettuce
Mix all ingredients except shrimp and lettuce in a large bowl. Cover and refrigerate 8 hours for best flavor. Bring to room temperature before serving. Just before serving, grill shrimp. Line four plates with red lettuce leaves. Mound bean-rice mixture on lettuce and top with 4 shrimp.
Note: If grilling isn't an option, toss-cook the shrimp in large frying pan in a little garlic oil.
Paula Getzelman is a gourmet cook and certified Sommelier. She is also the vineyard manager of Chalk Ridge Vineyards here in the San Antonio Valley.
