Wednesday, May 9, 2012

Bottle Shock Movie night with Mr. Janssen - 05/09/2012

Bottle Shock Movie night with Mr. Janssen - 05/09/2012
The TWITs will be watching Bottle Shock on the big screen, while tasting Chateau Montelena Chardonnay, and Stags Leap Cabernet Sauvignon.  Our host Mr. Janssen will also be serving popcorn with the movie.  It would be lovely to be able to try the exact vintages of the wines in question, but of course that is not economical.  We did however, find the wines here in town, and we are excited to taste them this evening.
More information on Bottle Shock, the movie, and the famous Judgement in Paris 1973.

Recipes from the evening are below.

Seared Flank Steak with Avocado Salsa on Plantain ChipsIngredients
For salsa (makes about 5 cups):
2 serrano peppers, seeded and coarsely chopped
2-3 avocados, peeled pitted and coarsely chopped
2-3 Tbsp of cilantro, chopped
¼ white onion, chopped
8-10 cherry tomatoes, chopped
8-10 sunburst tomatoes, chopped
Jalapeno, poblano peppers (optional)
1 lb flank steak
Sea salt
Plantain chips (or other chip of choice)
For salsa:
Combine salsa ingredients in a bowl. Mix thoroughly, season with salt to taste. Set aside in refrigerator (can be made ahead).
Note: regular tomatoes or tomatillos can be substituted for cherry and sunburst tomatoes.
Optional: grill peppers and tomatoes beforehand until skin is blackened.
For steak:
Generously cover one side of steak with paprika. Season with salt and pat down; turn over and repeat with other side. In oven-proof pan on high heat, sear each side, less than a minute each. Once seared, place steak in broiler set to high; cook for approx 7 mins. Turn steak over, set broiler to low and cook for additional 4-5 mins for medium. Remove from broiler, remove steak from juices and set aside on plate. Cut steak across the grain into thin strips about 1/8 inch thick.
Note: Steak juices can be reserved for au jus to be dribbled over steak.
To plate, spoon 1 tsp salsa on each chip. Place 1 to 2 strips of steak over salsa.
Mango-Curry Shrimp Salad in Phyllo Cups
For salad:
½ cup mayonnaise
2 Tbsp cilantro, chopped
5 tsp fresh lime juice
5 or so tsp mango chutney (such as Major Grey’s from Whole Foods)
1 ½ tsp Thai green curry paste
12 or so oz peeled cooked medium shrimp, coarsely chopped
Phyllo sheets
For cups:
Preheat oven to 325*F. Cut phyllo sheets into 4 inch squares. For each cup, take 3 squares and layer, brushing lightly with oil or butter. Place layered squares, oiled side down, into mini muffin pan. Bake about 10 mins; let cool completely in pan.
Optional: Phyllo cups can be dusted with cumin prior to baking.
For salad:
Saute shrimp in garlic and oil (preferably sesame oil). Season lightly with salt and curry powder. In mixing bowl, whisk other ingredients to blend. Add mango chutney and green curry paste as necessary to taste. Stir in shrimp.
To plate, spoon 1 tsp salad into each cup. Garnish with cilantro.

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