Pan Seared Pepper Encrusted Salmon, Mango Madness Sauce, Roasted Vegetables, and Casa Da Corca Douro

On June 11, 2010 my wife and I sat down to a quiet shabbos dinner that involved some wonderful pan seared salmon.  The fish recipe was exactly the same as I did when I was in Chicago with my Brother’s family.  However, my wife felt there was too much pepper on the fish, so next time I think we will try to use some other corn(s) that give us the coating without the heat.

To temper the heat of the pepper I once again created a sweet sauce, but not like last time’s recipe, as my wife is not a huge fan of cooked peppers.  This time we again started with browned red onions, but instead of filling up the sauce with sweet peppers, we used wonderful mangos!  Yep, we bought a pair of really ripe mangos and cubed them into the pan, followed by garlic.  Instead of cubed fig, we used cubed dates, which worked fine.  Finished the sauce with some white zinfandel and agave.

Mango Madness Sauce
2 or 3 sweet onions
2 ripe mangos
Few cloves of crushed garlic
7 or 8 dates cubed
375 ml of light white or rose wine
2 tbsp of agave nectar

On the previous Sunday we went to local farmer’s market in Los Gatos, and we picked up some lovely fresh yellow and red beets, along with some early yellow and green squash.  We roasted these in the oven along with a bit of garlic and olive oil, and waited till the vegetables caramelized, and we were good to go.  We had some green salad as well.

To pair with these dishes, I went into the cellar to look for something with body, while not being over the top.  I chose a wonderful wine that comes from Portugal; Casa Da Corca Douro.  The funny thing about wines from Portugal is that it all started with the release of the 2003 Terras de Belmonte (Land of Belmonte) that was by the then imported by the Abarbanel Wine Company.  Since that time, Abarbanel has gone out of business, which is a true shame, as they were a solid company with great wines, and a good competition to Royal Wines.  I have nothing against Royal Wines, but every business that is consumer based, needs competition.  Since then, Royal Wines started importing the Casa Da Corca, a still red wine, along with two Port wines.  I found some wonderful articles around the city of Belmonte, but the best one may well be this one.  Even the country is getting behind it, by advertising the fact that kosher wine is back in Portugal.  Portugal has so much more to offer than just Port, and I am happy to see that there is fine kosher wine being made there.  That said, the other two wines produced in Portugal are not being imported to the US, maybe because there is no appetite for them, or maybe because the product is inferior, or maybe because it is too hard to produce, given that there is no fulltime Rabbi in Portugal, that can manage the process.  Either way, I hope we will see more coming from this region in the future.

The wine note follows below:

2006 Casa Da Corca Douro (Portugal, Douro) – Score: B+
This incarnation started very slow out of the bottle. From the start the wine was way too hot and closed. Once it received its first bit of air, it had its unbalanced yet enjoyable stage. The nose on this dark ruby colored wine was busy with bright fruit, soft yet over tannic mouth, with black plum, raspberry, and dark cherry. The mid palate is slightly off kilter with bracing acidity, tannin, spicy oak, and coffee. The finish is mineral and spicy, with the spice and oak dominating the after finish, along with mineral notes, raspberry, and plum.
In its second life – after many more hours of air, the wine truly showed its best side, with the mouth turning super plush with date, spicy oak, mounds of vanilla, and cranberry. The mouth’s tannic and unbalanced structure totally changed, to the point of truly changing the wine into a very enjoyable and successful bottle. The mid palate is far more balanced with acid, oak, integrated tannin, date, and coffee. The finish is long with plush tannin, oak, and coffee. Quite a nice wine and one worthy of drinking after at least a few hours of air. I would recommend tasting the bottle three times. Once at opening, once during the meal, and once at the very end of the meal.

Posted on July 18, 2010, in Food and drink, Kosher Red Wine, Wine and tagged , . Bookmark the permalink. 1 Comment.

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