Ahi Crudo
Wine Pairings: Gewürztraminer, Riesling, Sparkling Wine, Rosé, White Zinfandel

California Kiwifruit Vinaigrette

2 California kiwifruit, peeled
1/4 cup sweet riesling vinegar
1/4 cup olive oil
1/4 teaspoon sea salt or to taste

Salad

1 lb. ahi steaks or albacore tuna steaks
  Olive oil
  Sea salt to taste
1 3/4-2 micro greens
3 California kiwifruit, peeled and sliced

To prepare vinaigrette, purée or mash kiwifruit and press through a fine mesh strainer. Add to a blender with vinegar and blend to combine. With the blender running, drizzle in olive oil very slowly to emulsify. Season with salt and set aside. To prepare salad, brush fish with olive oil and season with salt. Grill or sear for 1 to 2 minutes on each side. Cut fish into about five slices and arrange on 4 serving plates. Toss micro greens with a small amount of vinaigrette and place greens on top of fish. Place kiwifruit slices on plate and serve with any remaining vinaigrette.

Makes 4 servings.

Recipe Image

Grilled Chicken Salad with Chorizo-Stuffed Olives and Mixed Citrus Vinaigrette
Wine Pairings: Merlot, Chardonnay, Syrah

Citrus Vinaigrette

1/2 cup extra virgin olive oil, divided
1 shallot, peeled and chopped
1 cup California orange juice
1/4 cup California lemon juice
1/3 cup white balsamic vinegar
2 tablespoons lime juice
  Zest of 1 California orange
  Salt and Pepper to taste

Chorizo Stuffed Olives

16 jumbo California ripe olives
1/2 link chorizo, finely minced
1/4 cup flour
1 egg, beaten
1/2 cup panko bread crumbs*
1 cup canola oil

Salad

1 lb. boneless, skinless California chicken breasts
  Salt and pepper to taste
1/4 cup olive oil
16 small fingerling potatoes, thinly sliced
2 cups coarsely chopped escarole or curly endive
3/4 cup roasted red bell pepper strips

To prepare vinaigrette, heat a small amount of the olive oil in a medium saucepan. Add shallot and cook for 5 minutes to soften. Add juices and vinegar and bring to a boil. Reduce heat slightly and cook until mixture is reduced to 1/4 cup. Let cool, then place in a blender along with orange zest. With blender running, drizzle in remaining oil slowly to emulsify. Taste and season with salt. Chill until ready to use. To prepare olives, carefully stuff with chorizo. Dip each olive in flour, then egg, then bread crumbs. In a medium saucepan, heat oil to 325°F. Add olives and fry for a few minutes or until golden brown on all sides. Remove from oil and place on paper towels to drain. To prepare salad, season chicken with salt and pepper. Grill over medium heat for about 5 minutes on each side or until cooked through. While chicken cools, in small saucepan heat olive oil over medium high heat; season potatoes with salt and cook in hot oil until tender. Place equal amounts of potatoes onto 4 serving plates. Toss greens with chicken, peppers and enough vinaigrette to coat. Season to taste with salt and pepper and place on top of potatoes. Garnish each plate with 4 warm olives.

Makes 4 servings.

*Can be found in the Asian foods section of supermarkets