Seafood: February 2010 Archives

Submitted by Gloria Ferrer

The clean flavors of "maguro" sushi come together in this dazzling appetizer. A sesame-soy marinade lifts the tuna flavors, and the wasabi and pickled ginger give these delectable rollups a real punch. Gloria Ferrer Sonoma Brut sparkling wine provides a vivacious accompaniment to the spicy, exotic nature of the dish while balancing the salty flavor of the marinade.

Yield: 24 pieces

INGREDIENTS

• ½ lb Ahi tuna - absolutely fresh, dark red, high quality "sushi grade" is essential here

Marinade

• 2 T Green onion - chives will work as a substitute
• 1 T Fresh ginger - if you can't find the fresh root, skip it. Don't use powder!
• 2 T soy sauce - good quality "shoyu" works best
• 2 t Rice wine vinegar - substitute any light wine vinegar if necessary
• 1 T Toasted sesame oil - toasted sesame oil has more flavor than untoasted
• Pinch Black pepper--several turns from the peppermill works best

By Deirdre Bourdet

Lobster is a luscious, decadent food. From lobster rolls to lobster ravioli, the crustacean's rich flavor, meaty texture, and affinity for butter make it universally desirable. Unfortunately for us non-New Englanders, lobsters' high cost tends to keep them in the realm of the special occasion foods. Absence makes the heart grow fonder, though, and I'd venture to say that our lust for lobster is more intense than the Mainers', and our delight in devouring it much greater.

Wine country restaurants give the traditional lobster preparations a creative California twist, making the crustacean even more special, and even more compatible with the local wines.