First of all, my apologies to those of you who have been waiting patiently for, this, the CorkPopper Dinner post for Week 47 of the CorkPopper Project. J and I spent a much-needed weekend relaxing on the back deck of Pop’s and SM’s boat, the Moana, over on Catalina Island. We soaked up some sun (too much, in fact), did some reading (just finished Anthony Bourdain’s “Medium Raw” – I love that guy), and ate and drank to our hearts’ content. In other words, your patience, I think, has paid off, as I have not one but two great recipes to share with you now…
First, as I think I’ve mentioned before, J and I are both huge fans of grilled artichokes, which are an easy and fantastic appetizer. We paired ours with a 2008 Babcock Grand Cuvee Pinot Noir (which will make an appearance in Week 49 of the CorkPopper Project) because we needed to save the 2008 Foxglove Chardonnay for dinner, but this dish could easily pair with a wide variety of wines, including, of course a nice Chardonnay or even a dry rose…
Grilled Artichoke
Serves 2
Ingredients
- 1 large artichoke
- 2-3 cloves garlic, minced
- Extra virgin olive oil
- Freshly ground pepper and sea salt
- 3 tablespoons unsalted butter
- Lemon wedges
Preparation
Preheat grill to medium-high.
Rinse the artichoke well. Slice it in half through the stalk. Using a paring knife (and spoon, if necessary), cut out the choke (the hairy part in the middle). Be sure to remove any stray hairs. Drizzle with olive oil on all sides and season with salt and pepper. Sprinkle the cut side with the minced garlic. Seal tightly in aluminum foil.
Place the foil pouch on the grill with the cut side of the artichokes down. Cook for about 10 minutes and then flip over and cook for another 5-7 minutes or so. Check the artichoke by removing from the grill, opening the aluminum foil (beware the hot steam!), and pulling off a leaf or two. If the leaves come off easily, the artichoke is about ready. Place the artichoke halves back on the grill without the foil, cut side down, and allow to caramelize slightly.
Melt the butter. Squeeze a bit of lemon juice into the melted butter. When the edges of the artichokes are nicely caramelized, remove them to two plates and drizzle with some lemon juice. Serve with the melted butter. Appetizer: Done.
4 forks and 4 corked forks!
While our appetizer was delicious, dinner was, of course, the focus, as this was supposed to be a CorkPopper Dinner designed to pair the 2008 Foxglove Chardonnay with a perfect recipe. Well, mission accomplished here, also.
California Chardonnay is, of course, an excellent wine to pair with seafood, but its natural tendency to be bigger than, say, a Sauvignon Blanc, means that you can pair it with bolder flavors as well. I decided, therefore, to stick with seafood – Chilean Sea Bass, in fact – but make a really fresh and bold preparation that would make this bright Chardonnay shine.
Grilled Chilean Sea Bass with Lemon, Mint and Garlic Gremolata
Serves 2
Ingredients
- 1 lb. Chilean Sea Bass steak, skin on
- 3 tablespoons unsalted butter, melted
- 1/4 cup dry white wine (use the wine you’re going to drink, if possible)
- 4 tablespoons garlic, finely minced
- 1 medium shallot, finely minced
- 2 tablespoons lemon zest
- 2 tablespoons fresh mint, finely minced
- 2 tablespoons lemon juice
- Extra virgin olive oil
- Freshly ground pepper
- Sea salt
Preparation
Mix together the lemon zest, the mint, 2 tablespoons of garlic, the lemon juice, and a couple of tablespoons of olive oil. Season with salt and pepper and allow to rest while you prepare the fish.
Preheat your grill to medium-high. Pat the fish dry with a paper towel. Place the fish on a piece of aluminum foil large enough to fold over the fish and seal along the edges to create an airtight pouch. Season the fish generously with salt and pepper. Drizzle with the butter and wine. Sprinkle with the remaining garlic and the shallots. Fold the aluminum foil over the fish and seal tightly around the edges. Place the pouch on the grill and cook about 4-5 minutes on each side. Remove the pouch from the grill and carefully open the foil. The fish is done when it is just opaque and the meat flakes away easily with a fork. Err on the side of undercooking, as you can always put it back on the grill if it’s not done.
Cut the sea bass steak down the middle and place each half on a plate. Top with some of the gremolata. The buttery flavor and texture of the fish draw out the Chardonnay’s natural creaminess while the bright boldness of the gremolata highlights the wine’s steely acidity, creating a surprising balance between the wine and the dish.
4.5 forks and 4.5 corked forks here!!
Cheers and bon appetito!!
