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Posts Tagged ‘gluten-free’

Wine Country Recipe: Pecan-Crusted Halibut with Papaya Salsa

Wednesday, August 7th, 2013

Courtesy of Wilson Creek Winery, here’s a new recipe from The Creekside Grill’s Executive Chef Steve Stawinski. This light fish dish pairs well with Wilson Creek Winery’s 2012 Roussanne.

 

INGREDIENTS FOR HALIBUT

2 – 7 ounce halibut portions

Flour, seasoned with salt and pepper

2 large eggs

2 cups pecan halves, crumbled either by hand or in a food processor

Kosher salt and white or black pepper

1.5 oz canola oil

 

INGREDIENTS FOR SALSA

1 ripe Hawaiian papaya

1 medium, ripe Roma tomato

1 small red onion

1/2 jalapeno

1/4 cup chopped cilantro

1 tablespoon lime juice

 

HOW TO MAKE THE SALSA

Peel the papaya and cut in half lengthwise. Scrape out the seeds with a spoon. Dice the papaya into 1/2” cubes and put into a bowl. Cut the tomato in half lengthwise and squeeze out the seeds. Cut into 1/4” cubes and add to the bowl. Peel and dice the red onion and add to the bowl. Chop the jalapeno and add to the bowl along with the cilantro. Add the lime juice and stir to combine. Let sit for at least 20 minutes to marry the flavors together.

 

HOW TO MAKE THE HALIBUT

Whisk eggs in medium bowl to scramble. Season the halibut with salt and pepper. Dredge in flour, shake off extra. Place in the egg and coat thoroughly then coat with pecans. Heat the oil in a heavy bottomed skillet. Cook halibut in the pan over medium heat until golden. Turn the halibut over and continue to cook until second side is golden and fish is cooked through. Remove from the pan and rest on a clean kitchen or paper towel for 3 minutes.

Serve topped with the Papaya salsa. Enjoy!

 

Did you know?

Creekside Grille has a gluten-free menu! Not only does the restaurant staff work hard to give you excellent food and epic service, they genuinely care about your well-being. Celiac disease is an auto-immune disorder triggered by consuming the gluten protein. (According to the National Foundation for Celieac Awareness, NFCA). People who are sensitive to gluten (found in wheat, barley & rye) or who have been diagnosed with Celiac disease have the opportunity to enjoy a delectable lunch with friends and family while wine tasting at Wilson Creek. All of their wines are gluten-free too — cheers!

Super tasty gluten-free dishes include Roasted Shelton Chicken, Summer Succotash with Rosemary Roasting Jus.

View the complete summer menu here: www.wilsoncreekwinery.com/restaurant

 

 

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Chef-of-the-Month Recipe with Wilson Creek’s Steve Stawinski

Thursday, October 21st, 2010

Chef Steve Stawinski, Executive Chef of the Creekside Grille at Wilson Creek Winery, has graciously shared a mouth-watering Mascarpone Cheesecake Torte recipe for you to enjoy! Voted one of Inland Empire’s Best Chef’s in 2009, Chef Steve creates seasonal dishes utilizing sustainable produce and seafood that complement the Creekside Grille’s excellent selection of wines.

Popular menu items include:

Heirloom Tomato Eggplant Ragout

Crispy Sablefish

Rack of Lamb

Rosemary Sage-Tartine

With both a regular and gluten-free menu, there is something delicious for everyone to enjoy! After a delightful meal at the Creekside Grille, try one of the decadent desserts paired with their famous Almond Champagne. You can even buy a bottle and bring it back home with you to pair with this scrumptious recipe!

Individual Mascarpone Cheesecake Torte with Walnut Crust, Poached Quince and Pomegranate Seeds

For the crust:

2 cup toasted walnut halves and pieces

1 cup light brown sugar

½  cup clarified butter

Finely mince the walnuts. Mix with the brown sugar and butter. Coat the inside of individual size spring form pans with cooking spray or shortening. Press about ½ inch of the walnut mixture into the bottom of each pan. Bake for 15 minutes in a 350 degree oven. Cool completely.

For the cheesecake:

20 oz. cream cheese

8 oz mascarpone cheese

¾ cup sugar

3 large eggs

1 tsp vanilla extract

1 tsp lemon juice

1 tsp salt

Cream together the cheeses and sugar until fluffy. Add eggs 1 at a time and mix until incorporated. Add remaining ingredients and mix thoroughly. Pour the mixture into the spring form pans over the walnut crust. Bake for 15 minutes or until cake springs back to the touch. Let cool before removing from the pans.

For the poached quince:

4 quince, peeled, cored and diced

2 cup water

2 cup sugar

2 cup sweet white wine

1 vanilla bean

Bring water, wine, sugar and quince to a boil. Reduce to a simmer and cook until the quince is softened. Remove the quince from the liquid and reduce the liquid over high heat to syrup. Pour syrup over the quince and refrigerate.

For the pomegranate seeds:

3 large pomagranates, halved

Hold each half over a bowl while hitting the back with a large spoon to remove seeds.

To serve, spoon the quince and syrup onto the torte. Top liberally with pomegranate seeds.

Yields 10-12 individual desserts

Creekside Grille at Wilson Creek Winery is open daily 11am-5pm.

To make a reservation, please click here to submit your request. A member of the Creekside Grille family will confirm your reservation shortly by phone and/or email.

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