Monday, June 7, 2010
New Release Dinner
It was time to open a bottle each of the two new releases from Kinkead Ridge discussed below. There were some wonderful looking mussels at the market yesterday so we steamed them in some wine and shallots and saffron, cooled them, reduced the cooking liquid and made it into an emulsified sauce with olive oil, garlic, parsley and some lemon juice. The cooked mussels marinated in some of this sauce for about six hours.
I put a chill on the River Village Cellars white wine and threw some oysters on the grill and along with the mussels we had a shell fish appetizer that was near perfect. With its acid the wine stood up well to the shellfish, and it had a real affinity for the flavor in the mussels.
The main course was fillet of Alaskan Copper River salmon. The Copper River salmon is vastly over-priced at $30 a pound, but it is so good that a .65 pound fillet pleaded to come home. That made two small portions.