Celebrate with a Seafood Feast
Cashew Crusted Scallops with Tangerines and Roasted Fennel
Courtesy of Bistro Sous Chef Michael Gonzalez
Ingredients: • 1 fennel bulb, cut into thin strips• olive oil (as needed)
• salt and white pepper to taste
• 6 large diver scallop
• cashew flour
• 1 cup buttermilk
• 1 garlic clove, minced
• 1 teaspoon fresh ginger, minced
• 1 tangerine, segmented
• 1/3 cup Grand Marnier
• 3/4 cup orange juice
• 1/4 pound cold butter
• 7 mint leaves, shredded
Cashew Flour: Ingredients: • 1 cup cashews
• 1/2 cup all purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon white pepper
• 1/8 teaspoon nutmeg
Method: Place cashew flour ingredients in a food processor and pulse until the flour is a fine consistency. Set aside. Method: Place fennel in a small casserole dish. Coat with olive oil and season with salt and white pepper. Cover dish with foil and bake at 400° F until fennel is very tender, approximately one hour. Set fennel aside. Season scallops with salt and white pepper. Dredge the tops of scallops in the cashew flour, then buttermilk. Dredge scallops in cashew flour again. In a skillet, add 1/4 cup of olive oil and heat over medium high heat. Place scallops, dredged side down, in the skillet and cook until crust is golden brown, approximately 2 minutes. Flip scallops over and cook an additional minute. Remove scallops from pan and set aside. Using the same skillet, add garlic and ginger and cook for 15 seconds. Add tangerines and roasted fennel. Remove skillet from heat and dilute the pan's juices with Grand Marnier and orange juice. Place the skillet back on stove. Add scallops to the skillet and cook until liquid is reduced by 75%. Remove the skillet from the heat and stir in cold butter until butter is melted into a sauce. Stir in mint and season with salt and white pepper. Winemaster's Suggestion: Serve with Biltmore Chardonnay Sur Lies.
This complex white wine offers hints of pear, pineapple, and tropical fruits.
Smoked Trout Tartare with Horseradish and Dill
Courtesy of Bistro Sous Chef Michael Gonzalez
Ingredients: • 1/3 pound cold smoked trout• 11/2 tablespoon red onions, minced
• 2 teaspoons capers, roughly chopped
• 2 teaspoons prepared horseradish
• 3/4 tablespoon fresh dill, chopped
• 2 teaspoons fresh parsley, chopped
• 1 teaspoon fresh lemon juice
• 1 tablespoon sour cream
• 1/8 teaspoon cayenne pepper
• kosher salt and cracked black pepper to taste
Method: Remove any skin from trout. Mince trout thoroughly on a cutting board with a sharp knife. Place minced trout in a mixing bowl. Fold in remaining ingredients and season with salt and cracked black pepper. Serving Suggestion: Enjoy with toasted baguette slices, and fresh lemon. Winemaster's Suggestion: Serve with Biltmore Riesling.
This crisp, semi-sweet white wine displays an array of flavors and spicy aroma.
Crab Cakes
Courtesy of Inn on Biltmore Executive Chef Brian Ross
Ingredients: • 1 pound fresh lump crabmeat• 6 scallions, sliced thinly
• 1/2 cup of celery, finely diced
• 1/2 cup red pepper, finely diced
• 1/4 cup mayonnaise
• 1 egg
• 2 dashes Tabasco
• 1 teaspoon Worcestershire sauce
• 2 teaspoons Old Bay seasoning
• 2 tablespoons Dijon mustard
• 1/4 cup breadcrumbs
• clarified butter for sautéing
Method: Empty the crabmeat into a large pan, and pick the shells from the meat—trying not to shred the meat into a purée. Add the chopped scallions, celery, and peppers and gently fold ingredients into the crabmeat, being careful to leave the meat in large pieces. In another bowl, whisk the mayonnaise, egg, Tabasco, Worcestershire sauce, Old Bay seasoning, and mustard together until mixed. Add the mayonnaise mixture to the crabmeat, folding the two together until well mixed but not puréed. Sprinkle breadcrumbs in the mixture and fold together. Do not knead the mixture like bread dough. Shape meat mixture into four generous cakes and sauté in clarified butter until golden brown. Then transfer cakes to a 350° F oven for 8 to 10 minutes until done. Winemaster's Suggestion: Serve with Biltmore Methode Champenoise Blanc de Blanc–Brut.
This sparkling wine offers delicate aromas of apple, pear, and lemon and features fine bubbles.