Viognier is a relative newcomer to California wine country, but it is quickly gaining hype due to its refreshingly floral notes and its ability to compliment some intruiging food options. If you haven't tried the Peltier Station 2007 Viognier from July's Gold Series, pour yourself a glass and enjoy it with this great summer recipe. Cheers!
Thai Chicken Wrap with Red Chili Sauce
1/2 Butter Head Lettuce, washed, drained, shredded
4 oz. Carrots, julienne
1/2 Red Cabbage, shredded
1/2 Red Bell Pepper, julienne
1/2 Yellow Bell Pepper, julienne
1/5 oz. Thai Coconut Curry Noodles (recipe follows)
1 oz. Bean Sprouts (recipe follows)
1 Thai Marinated Cucumber (recipe follows)
2 oz. Thai Satay Chicken (recipe follows)
2 oz. Thai Sweet Red Chili Sauce (recipe follows)
8 large Vietnamese Rice Papers
Thai Satay Chicken
1 lb. chicken thighs, boneless, skinless
2 oz. fish sauce
2 oz. lime juice
2 each garlic cloves, minced
1 tsp. fresh ginger
1/2 tsp. Thai chili peppers
1 Tbs. water
4 green onions, with tops, cut into 1 inch pieces
8 wooden skewers, soaked
Thai Coconut Curry Noodles
12 oz. fresh egg noodles, flat
1 garlic clove, minced
1/2 oz. red curry paste
8 oz. coconut milk
8 oz. chicken stock
1/2 oz. curry powder
1/8 Tbs. turmeric powder
1/2 oz. lime or lemon juice
1/5 oz. bean sprouts
1 Tbs. sesame oil
1 Tbs. fish sauce
1 tsp. black sesame seeds, roasted
Thai Marinated Cucumbers
2.5 oz. rice vinegar
2 oz. granulated sugar
2 oz. water
Salt and pepper
1 large English cucumber, seeded
Thai Sweet Red Chili Sauce
3 oz. chili paste, ground
4 garlic cloves, minced
8 oz. rice wine vinegar
12 oz. water
12 oz. granulated sugar
1/2 Tbs. salt
1/2 oz. cornstarch
7 sprigs cilantro, chopped
Thai Satay Chicken: Cut chicken crosswise into 3/4 inch wide strips; place in gallon sized zip lock bag. Combine fish sauce, lime juice, garlic and peppers in large bowl and add water. Pour over the chicken, toss well to coat. Seal and marinade in refrigerator for up to 2 hours, stirring occasionally. Drain the chicken; reserve marinade. Weave 3-4 pieces of chicken, accordion-style, onto each skewer, alternating with green onion pieces. Brush chicken and onions with reserved marinade. Grill skewers on uncovered grill over med. heat for 6-8 min. or until chicken is no longer pink; turn half way through grilling time. Remove skewers from the grill and let rest for 5 min. Remove chicken and onion from skewers; cut into strips and set aside.
Bean Sprouts: Heat oil in saute pan. Add bean sprouts and remaining ingredients into pan. Cool until bean sprouts are tender. Set aside and chill in refrigerator.
Thai Coconut Curry Noodles: Separate noodles in hot water. Drain and keep warm. In large saucepan, heat coconut milk on low heat and slowly stir in curry paste. When simmering, add remaining ingredients. Heat and stir about 2 minutes. Stir in noodles and set aside.
Thai Marinated Cucumbers: In large pan, combine vinegar, sugar, water, salt; cook over med. Heat, stirring until liquid boils and sugar is dissolved. Remove from heat and let cool to room temp. Peel or score cucumber and cut into quarters. Place in large bowl, pour in marinade, and stir to blend. Set aside.
Thai Sweet Red Chili Sauce: Combine everything except cilantro in large pan and mix. Bring to boil, reduce heat, and simmer about 5 min. Remove from heat and stir in cilantro. Set aside.
Assembly of Thai Wraps: Fill large mixing bowl with med-hot water. Take 1 sheet of rice paper, place in water for 5 seconds to soften, then remove and spread on damp cutting surface. Layer your filling in this order: lettuce, red cabbage, carrots, bell peppers, cucumbers, bean sprouts, noodles, chicken. Roll one end of rice paper over filling, tuck it tightly under, and bring in sides by folding towards the middle. Roll the wrap in sesame oil to keep sealed. Cut roll into 5 segments and serve with dipping sauce.