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Summertime eats from Recipe Collections

These dishes come from Recipe Collections, recipes from the celebrated chefs of IPNC Click here for more. Hot days and warm balmy nights direct our taste buds to fresh salads, so we picked these two recipes for summer. Remy recommends pairing it with your 2013 Lone Madrone Lagrein or Giulio Pinot Noir. You may even consider popping them in the refrigerator for 10 minutes before serving, just for an added chill. Stock up on both these and other Remy Wines here. To read up on Lagrein from Eric Asimov, NYT wine writer, click here.
Created by Frank Ostini for Hitching Post Restaurant
Grilled Corn Salad, serves 6-8
6 ears of corn
1/4 cup oil
2 tablespoons butter
1 tablespoon white wine
1 red onion
1 red bell pepper, diced
1 green bell pepper, diced
1 tablespoon fresh ginger, minced
2 tablespoons vegetable oil
Combine 1/4 cup oil, butter and wine. Husk corn and baste cobs with the mixture. Grill corn on barbecue, basting and turning frequently. Remove from grill. Cut red onion in half, brush with basting mix and grill over medium flame.
Cut kernels off corn. Dice onion into 1/4 inch pieces. Saute pepper and ginger in 2 tablespoons vegetable oil for 5 minutes, stirring frequently. Add corn and onions and saute mixture until heated through. Remove from heat, add dressing. Serve immediately or chilled on a bed of greens.
For the dressing:
1 bunch cilantro, stemmed
6 tablespoons vegetable oil
1 tablespoon white wine vinegar
1 tablespoon lime juice, fresh
1/2 jalepeno pepper, stemmed, seeded and minced
1 clove garlic, minced
1 tablespoon green onion, minced
Salt and pepper to taste
Puree all ingredients in blender or food processor.
Duck Breast Salad with Pinot Noir Dressing, serves 8
Created by Nancy Briggs from Briggs and Crampton, famous for operating the world’s smallest restaurant in Portland, OR, Table for Two.
Approximately 6 cups mixed greens, such as red leaf, butter lettuce, oak leaf, washed and dried
2 shallots, minced
1 tablespoon fresh tarragon, minced
6 tablespoons butter
8 duck breast halves, boned and skinned
Salt and pepper to taste
8 whole baby zucchini, blossoms attached
1 cup orzo pasta
Pinot Noir Dressing (recipe to follow)
2 nectarines, sliced
8 ounces chevre, sliced into 8 1-ounce portions
1/2 cup toasted walnuts
8 nasturtium blossoms
Refrigerate greens until time to assemble the salad.
Saute shallots and tarragon in 4 tablespoons butter until shallots begin to soften. Add duck breasts and saute until pink in the center, approximately 3 minutes per side; set aside.
Saute baby zucchini in remaining 2 tablespoons butter. Cook orzo al dente and coat with 1/2 cup Pinot Noir Dressing (recipe follows).
To assemble salad: toss greens with Pinot Noir Dressing and divide onto 8 plates. Slice each duck breast into quarters and fan across each plate of greens. Add zucchini, orzo, necrtarine slices and chevre to each salad and garnish with toasted walnuts and nasturtium blossoms. Serve extra dressing on the side.
Pinot Noir Dressing
3/4 cup Pinot noir
1/2 cup walnut oil
2 tablespoons vegetable oil
1 tablespoon dijon mustard
1 tablespoon lemon juice
1 teaspoon honey
1 teaspoon anise seed
1 teaspoon black pepper
Process all ingredients in a food processor to emulsify. Yields 2 cups.


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