April's Eat This! Drink That!

Pan Seared Halibut with Lemon Dill Butter

Author: billyparisi

Makes: 2 Prep Time: 5 mins Cook Time: 15 mins

Wine pairing:
Ramification Pinot Gris

Ingredients:

• 2 8-oz fresh skinless halibut fillets

• 2 tbsp oil

• 5 tbsp + 1 tsp unsalted butter

• ½ diced shallot

• 1 minced garlic clove

• ¼ cup White Wine

• 1 tbsp minced fresh dill

• Juice of ½ lemon

Instructions : 

Step 1:
Season halibut with salt and pepper on both sides. Heat oil in a large frying pan over high heat until it lightly smokes.

Step 2:
Add halibut, reduce heat to medium, add 1 tsp butter and cook for 3-3.5 mins per side until golden and fully cooked. Set halibut aside

Step 3:
In the same pan, add 1 tbsp butter and cook shallots and garlic over medium heat for 1-2 mins until lightly browned.

Step 4:
Deglaze pan with white wine, reducing to 1-2 tbsp of liquid. Turn off the heat, let sit for 1-2 mins, then add 4 tbsp cold butter, stirring until melted.

Step 5:
Mix in dill, lemon juice, salt, and pepper. Pour sauce over halibut and garnish with extra dill and lemon slices.

Vegan Tahini Cauliflower Steaks

Author: bakerita

Makes: 4 Prep Time: 15 mins Cook Time: 20 mins

Wine pairing:
Winemaker's CUT Viognier

Ingredients:

• 1 whole large cauliflower

• ⅔ cup tahini

• ⅓ cup water

• ⅓ cup lemon juice

• 3 garlic cloves

• ½ tsp dried dill

• ¼ tsp smoked paprika

Instructions : 

Step 1:
Preheat oven to 400°F and line a baking sheet with parchment or lightly grease with oil.

Step 2:
Slice cauliflower into 4 "steaks" about 1-inch thick. Keep the crumbly florets for baking.

Step 3:
For the sauce, blend all ingredients until smooth and thin. Add more water, If too thick. Alternatively, finely dice or grate garlic and whisk ingredients in a bowl. Set aside ¼ cup for serving.

Step 4:
Dredge cauliflower steaks in sauce, cover both sides and place on the baking sheet. Toss remaining florets in sauce and add to sheet.

Step 5:
Bake for 20 minutes or until golden. Serve with rice and greens, adding dill and lemon to rice. Drizzle with reserved sauce.

Garlic & Herb Grilled Eggplant

Author: angsarap

Makes: 3 Prep Time: 15 mins Cook Time: 10 mins

Wine pairing:
Lock & Worth Merlot

Ingredients:

• 2 large eggplants

• 1/2 lemon

• 1/2 cup extra virgin olive oil

• 4 minced garlic cloves

• 2 tbsp chopped fresh parsley

• 2 tbsp chopped fresh oregano

Instructions : 

Step 1:
Slice eggplants into 1/4-inch slices. Generously salt and let sit for 15 minutes to draw out moisture.

Step 2:
Using a paper towel, remove the salt and moisture from the eggplant slices then set it aside.

Step 3:
Mix marinade ingredients: olive oil, minced garlic, fresh parsley, fresh oregano with salt and pepper to taste.

Step 4:
Dip eggplant slices in marinade, then place on a preheated grill. Grill for 5 minutes per side, brushing with more marinade once if it’s dried out. Drizzle with lemon juice and serve.

Grilled Rosemary Lamb Skewers with Himalayan Pink Salt

Author: vintagekitty

Makes: 4 Prep Time: 10 mins Cook Time: 15 mins

Wine pairing:
Poplar Grove Syrah

Ingredients:

• 1 lb lamb, cut into cubes

• 4 rosemary w/long stems

• 1/4 cup extra virgin olive oil

• 4 cloves garlic

• 1/2 tsp Himalayan pink salt

• juiced and zested lemon

• 1 tbsp dijon mustard

Instructions : 

Step 1:
Remove leaves from bottom 3/4 of rosemary stems and soak stems in water.

Step 2:
Put rosemary leaves, garlic, pepper, salt, lemon juice and zest and dijon in a food processor; pulse until chopped.

Step 3:
Transfer marinade to a zip-top bag, add lamb and refrigerate for 4 hours to overnight. Soak rosemary skewers in water for 30 minutes.
Preheat a charcoal, gas or stovetop grill. Skewer lamb cubes onto rosemary stems. Grill skewers until preferred doneness. (145F for medium rare, up to 160F for medium)