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Gold Medal Wine Club
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5330 Debbie Road, Suite 200
Santa Barbara, California 93111
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Welcome to Gold Medal Wine Club. America's Leading Independent Wine Club since 1992. Celebrating 20+ Years!
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Thomas Fogarty 2010 Chardonnay Santa Cruz Mountain
Thomas Fogarty2010 Chardonnay
Thomas Fogarty Winery & Vineyards
Santa Cruz Mountain

$30.50

Last Call
Platinum
Morello  2012 Chardonnay
Morello 2012 Chardonnay
Morello Wines

$17.00

Last Call
Gold
Hiatus 2010 Proprietary Red Blend APEX
Hiatus2010 Proprietary Red Blend
Hiatus Cellars
APEX

$72.00

Last Call
Garagiste
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Chile-Honey Glazed Salmon with Black Bean Sauce, Tomatillo Salsa & Jalapeno Crema

Demetria


Ingredients

1 lb tomatillos, husked
1 red onion, coarsely chopped
8 garlic cloves, 2 chopped
3 large jalapenos, stemmed
1/4 cup canola oil, plus more for brushing
1/4 cup fresh lime juice
1/4 cup chopped cilantro, plus sprigs for garnish
1/4 cup honey
1 canned chipotle in adobo, chopped
1 tsp. ground cumin
1-19 oz can black beans with its liquid
1 1/2 tsp. ancho chile powder
1 1/2 tsp. Dijon mustard
Salt & freshly ground pepper
Four 8 oz salmon filets, with skin
1/2 cup Mexican crema or sour cream


Instructions

Preheat the oven to 375 degrees. Spread the tomatillos on a roasting pan along with half of the onion, the 6 whole garlic cloves and the jalapenos. Toss with 2 Tbs. of the oil and season with salt and pepper. Roast for about 35 min, until tender. Transfer the vegetables to a blender and puree until smooth. Add the lime juice, chopped cilantro and 2 Tbs. of the honey and pulse to blend. Season the tomatillo salsa with salt and pepper and transfer to a bowl. Rinse out the blender. In a medium saucepan, heat another 2 Tbs. of the oil. Add the chipotle, cumin, chopped garlic and remaining onion and cook over mod. heat, stirring occasionally, until the onion is softened, about 5 min. Add the beans with its liquid and 1/4 cup of water and cook over low heat for 15 min. Transfer the black bean mixture to the blender and puree until smooth. Season the sauce with salt. Rinse the blender. Place Mexican crema (or sour cream) and one roasted jalapeno into the blender and puree until smooth. Season with salt and pepper. Light a grill or preheat a grill pan. In a small bowl, combine the remaining 2 Tbs. of honey with the ancho chile powder and mustard and season with salt. Brush the salmon with oil and season with salt and pepper. Grill the fish skin side down over mod. high heat until very crisp, about 3 min. Cook the fish on the remaining 3 sides just until lightly charred, 3 min. longer. Brush the salmon with the chile-honey glaze and grill skin side up until lightly caramelized, 2 min. Spoon the tomatillo salsa on plates and top with the salmon. Garnish with jalapeno cream and the cilantro sprigs and serve with the black bean sauce.



    Suggested Pairings

  1. Trisaetum
    2011 Pinot Noir
    Trisaetum
    Ribbon Ridge Estate
    Oregon

    $45.00

    $55.00
    91 - Wine Enthusiast
    id: 2420
    Pinot Noir
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