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Food & Wine — Seafood

Fish Tacos

Posted by PR Staff on

Fish Tacos

Living in Southern California comes with so many perks; gorgeous consistent weather, stunning outdoor environs and a condensed and diverse disarrangement of culinary adventures. This week we choose to focus on one of our favorite culinary niches, the fish taco!If there has even been a great time to be a taco lover, it is now. It seems that with the up-rise in culinary diversity and the increase of small and mobile eateries, the modern taco is breaking all the rules of tradition. The Kogi Truck being the most famed fusion tacos at the moment. Even within the niche of fish...

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Oven Baked Chilean Sea Bass with Romesco Sauce

Posted by Plume Ridge Bottle Shop on

Oven Baked Chilean Sea Bass with Romesco Sauce

    Ingredients for the Romesco Sauce: 1- 1inch slice artisan style bread such as ciabatta or batard. Olive oil to toast bread Sea salt 1/2 cup Marcona almonds roasted 3 medium cloves garlic 1 teaspoon red pepper flakes 1 tablespoon tomato paste 1 tablespoon chopped parsley 1 teaspoon smoked paprika 2 red bell peppers, roasted, peeled and seeded 2 tablespoons sherry vinegar 1/2 cup extra virgin olive oil Directions for Romesco Sauce:Cut bread into 1 inch cubes. Toss into 1 tablespoon of olive oil and toast in a small skillet until golden brown. Cool. When bread has cooled, place...

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Shrimp Bisque

Posted by Plume Ridge Bottle Shop on

Shrimp Bisque

Make Shrimp Bisque from scratch with our easy recipe that will guarantee smooth, creamy results and deep flavor. Pair this seafood soup with a crisp Sauvignon Blanc. Serves 4 Ingredients: 2 ounces butter 3 Tablespoons all purpose flour 1 1/2 pounds medium shrimp, shelled and deveined, shells reserved 2 leeks rinsed well and cut in half 4 stalks celery cut in half 2 larger carrots, peeled and cut in half 4 sprigs fresh thyme 1 large bay leaf 2 strips lemon zest 2 Tablespoons tomato paste 1/4 cup brandy 3 cups heavy cream Salt and pepper to taste A few drops Tabasco...

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Crispy Crab Cakes

Posted by Plume Ridge Bottle Shop on

Crispy Crab Cakes

These delicious crab cakes are extra crispy because they are quickly dredged in panko before cooking. Serve them with a roasted red pepper aioli and paired with Chardonnay or crisp Sauvignon Blanc to round off your dish.Makes 6 to 8 appetizer size crab cakes. Ingredients: 1/2 cup sweet onion, finely diced 1/4 cup celery, finely diced 1/3 cup red pepper, finely diced 1/4 cup chopped flat leaf parsley 1 Tablespoon capers, rinsed and chopped 2 generous shakes of Tabasco 1/2 teaspoon Worcestershire 1 teaspoon Old Bay seasoning 1/2 teaspoon salt 1/2 teaspoon ground black pepper 1 cup plain panko plus 1...

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Artichoke Crusted Halibut

Posted by Plume Ridge Bottle Shop on

Artichoke Crusted Halibut

Fish and White wines have always been a classic pairing. Throw artichokes in the mix and it can create a tricky pairing. Luckily this artichoke crusted halibut has all the right seasonings to make this pairing work. A touch of panko, lemon zest and butter balances out the artichokes and creates a brightening array of flavors. Pair this dish with Chateau Jean Faux Bordeaux White.  Servings: 4Ingredients: 4 5 to 6 ounce fresh halibut fillets Salt and pepper to taste 1 14 ounce can artichoke heart in water drained and chopped 1/2 cup unseasoned panko 1 teaspoon very finely grated lemon...

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