Recipe caRds PePPer ShrimP Stir Fry Yield: 10 servings 1.5 lbs. mirabel Shrimp 2 c. yellow onion, peeled and quartered 2 c. green bell pepper, seeded and diced (large) 1 c. red bell pepper, seeded and diced (large) 1/4 c. garlic, minced 1/4 c. fresh ginger, minced 1/4 c. soy sauce 2 t. crushed red pepper (optional) 5 c. prepared white rice Method (1) in a large wok, sauté shrimp with crushed red pepper, garlic and ginger over high heat for 2 minutes. (2) Add peppers and onions, and continue cooking until shrimp are cooked through. (3) Add soy sauce and stir well. Serve over prepared white rice. Wine pairing: Villa maria estate riesling 2009, New Zealand Recipe credit: Fishery Products International Photo credit: Fishery Products International Chile-tAmAri trout Yield: 12 servings 1 1/2 c. chile-garlic sauce 1 1/2 c. brown sugar, firmly packed 2 t. tamari soy sauce 12 (8 oz. each) Butterfly Style Clear Cuts Boneless rainbowtrout Fillets 24 green onions, sliced diagonally into 1” pieces 1 c. sliced almonds, toasted Method (1) in large bowl, combine chile-garlic sauce, brown sugar and soy sauce. (2) heat grill pan until hot. Add trout, flesh side down and grill 3 minutes; turn. (3) Spread chile-garlic mixture evenly over fillets. Cook 2-3 minutes or until trout is no longer opaque. (4) remove to serving plates; top trout with green onions and almonds. Serve immediately. Wine pairing: Villa Sandi Prosecco extra Dry NV, italy Recipe credit: Clear Springs Photo credit: Clear Springs roASteD GrAPe riSotto with GrilleD SCAlloPS Yield: 1 serving 4 fresh diver scallops 1 t. rice flour 1 t. olive oil 1 t. whole butter Dusting paprika 1 t. fresh lemon juice 6 oz. carnaroli risotto, cooked 80 percent of the way 6 oz. chicken stock, warm 16 California red grapes, roasted 1 1/2 t. smoked hard mozzarella, grated 1 1/2 t. chives, finely chopped and divided Method (1) lightly dust scallop in rice flour. heat olive oil in a nonstick sauté pan, and add the scallops. Cook over medium to high heat for 2 minutes or until a golden brown crust is achieved. Flip over and cook another 2 minutes until a golden brown crust is achieved. remove scallops from pan, and let rest on napkin for 1 minute. (2) Discard residual oil and rice flour sediment from the pan;. Add butter, paprika, and lemon juice to the pan; heat and reserve. (3) while scallops cook, place 6 oz. prepped carnaroli risotto in a 10” sauté pan with 6 oz. chicken stock. Bring to a simmer and cook 3-4 minutes agitating the rice mixture with a rubber spatula to create a light, fluffy, creamy risotto. (4) At the end of the cooking process, add roasted grapes, smoked mozzarella and 1 t. chives. (5) to serve, place risotto into a bowl. Place seared scallop on top, and drizzle butter sauce on top of the scallop with the excess running onto the risotto. Place remaining chives around the risotto. Wine pairing: Clos du Bois Chardonnay 2009, California Recipe credit: Maggiano's Little Italy Photo credit: Maggiano's Little Italy www.chefmagazine.com January 2011 | 13