Created by Chef Frank Magaña of Picazo 7Seventeen Restaurant & Wine Bar (Prosser, Washington)
3 recipes and wine pairings that will satisfy your cravings in any season
Firecracker Prawn Fettuccini
Serves 3 to 4 people
1½ pounds medium-size prawns, peeled & cleaned
6 garlic cloves, chopped
3 tbsp. olive oil
¼ cup dry white wine
1 cup heavy cream
2 tbsp. Harissa chili paste
Salt and freshly ground pepper
Pinch of dry chili flakes
1 lb. fettuccini, cooked & drained
Pinch of parsley, chopped
Directions:
1. Heat olive oil over medium-high heat. Sauté prawns, stirring constantly, 2-3 minutes.
2. Add Harrisa chili paste and garlic and cook for 2 minutes.
3. Deglaze with white wine, add heavy cream and Fettuccini. Allow to cook for 3-4 minutes. Season with salt & pepper to taste, add pinch of chili flakes and continue until sauce has reduced by half.
4. Place pasta in serving bowl, top with parsley and serve with grilled bread.
WINE PAIRING: Chef Magaña recommends a balanced dry Riesling; try Kiona Vineyards Estate 2008 Dry Riesling
Pan Seared Halibut with Pesto Sauce (served over Creamy Polenta)
Serves 2 people
2-6 oz. portions halibut fillets, boneless, skinless
1/8 cup all purpose flour
1 tbsp. merlot seed flour
2 tbsp. grape seed oil (substitute with merlot)
Salt and freshly ground pepper
1 cup dry white wine
Directions:
1. Heat sauté pan on medium high heat. Combine the two flours together and a pinch of salt and pepper, dredge halibut in flour mixture and shake off excess. Add grape seed oil to pan, add halibut and sear flesh side down. Allow to cook 3-4 minutes per side until halibut is cooked through. Remove from pan, set aside and allow to rest while sauce is finished.
2. Add 1 cup wine to pan and allow to reduce by half. Add 1 cup pesto sauce (see below) and remove from heat.
For the Pesto Sauce
2 cup basil leaves
½ cup Parmesan cheese
½ cup olive oil
6 garlic cloves
1/8 cup pine nuts
Salt and freshly ground pepper
Directions: Place all ingredients into food processor and pulse until well combined. Add salt and pepper to taste. Will last 1 week in refrigerator, covered tightly.
For the Creamy Polenta
3½ cups vegetable stock
1 cup medium grain polenta
2 tbsp. butter
1 tbsp. olive oil
½ cup heavy cream
¼ cup Parmesan cheese
Salt and freshly ground pepper
Directions: Bring stock to a boil, add polenta and cook for 4-5 minutes, reduce heat, simmer for 20 minutes. Add cream and parmesan, allow to rest for 5 minutes, season to taste with salt and pepper and fluff with fork.
Plating the Dish: Place polenta in a ring mold in center of plate, remove ring, top with halibut fillet and finish with warm pesto sauce.
WINE PAIRING: Chef Magaña recommends a dry, crisp Chardonnay; try Airfield Estates 2008 Unoaked Chardonnay
Picazo Steamed Clams & Mussels (with Chorizo, Garlic, Saffron, Lemon and Wine)
Serves 4 to 6 people
1½ pounds fresh clams, cleaned
1½ pounds fresh mussels, cleaned
Zest and juice of one lemon
2½ tbsp. grape seed oil (substitute with merlot)
5 garlic cloves, chopped
Small pinch of saffron
2 cups dry white wine
½ cup butter
4 oz. Chorizo, uncooked
1 tomato, chopped
1 onion, julienned
Pinch of parsley, chopped
Prep: Add saffron threads to the white white and let stand for 5-10 minutes. Wash clams and mussels discarding those that are cracked or broken as well as ones that won’t close with a little tap.
Directions:
1. Heat oil in a medium pot, add onions, garlic and chorizo and cook for 4 minutes.
2. Add clams, mussels, lemon zest, and saffron wine then cover with a lid and steam 8-10 minutes until open. Remove lid, place cooked clams and mussels in a bowl and allow to rest while you finish the sauce.
3. To remaining reserved broth, add butter, tomatoes, parsley and lemon juice. Allow to cook for a few minutes to combine flavors. Taste and adjust seasoning.
4. Pour finished saffron chorizo sauce over clams and mussels and serve with grilled baguette.
WINE PAIRING: Chef Magaña recommends an off-dry, clean Pinot Gris; try Willow Crest Pinot Gris 2008