Home Wine U The Buzz Wine Reviews Calendar Fun Stuff   Wine and Food   Wine label removal   Tip of the month   Other   Photos   Gear About Us Key Contacts Search FAQ Links		What's on YOUR plate? Local Recipes for Local Wine redwinebuzz.com has joined with area restaurants and chefs to bring you recipes created especially to pair with Central Coast wines reviewed on this site. These are delicious dishes you can make at home or share with a friend. Pecan Crusted Halibut Chef Rick Manson       Wine Pairing: 05 Costa de Oro Chardonnay Chef Rick says that this recipe is "absolutely delicious with Gary's Chardonnay".  It consists of 3 parts: The halibut, the chardonnay cram and the relish. Do not be intimidated by this. the finished product is absolutely worth it! Chef Rick Manson: Chef Rick's More recipes by Chef Rick Wine and Food main The up-tempo American cooking prepared by one of the Central Coast premier chefs, Rick Manson, is a blend of Southern Louisiana, Southwest and Southern California influences seasoned with a hint of Rhythm and Blues, a splash of color and a touch of irreverence. Rick developed his multi-ethnic approach to cooking at the century-old King and Prince Hotel on historic St. Simons Island, Georgia. Rick opened his first restaurant in Santa Maria in 1989 and Chef Rick’s Santa Ynez in 2003. He may be seen on the hilarious “30 Minute Meals with Chef Rick” on KCOY-CBS TV, or at the restaurant where he practices his motto on his self-produced house wine label: "EVERYTHING I DO GOHN BE FUNKY (FROM NOW ON)" CHEF RICK'S ULTIMATELY FINE FOODS is located at: 4869 S. BRADLEY ROAD SANTA MARIA, CA 93455 (805) 937-9512   Chef's note: Makes 4 main course servings. Start with the relish and set aside. Prepare the Chardonnay cream next and keep warm while preparing the halibut. Ingredients: 2 CUPS LOBSTER-PAPAYA- PECAN RELISH, (RECIPE) 1 1/2 CUPS COSTA DE ORO CHARDONNAY CREAM, (RECIPE) 3 TABLESPOONS CHEF RICK'S SEASONINGS (Contact Rick through his website), OR YOUR FAVORITE SOUTHERN SEASONING, IN ALL 4 HALIBUT FILLETS (5-6 OUNCES) 2 CUPS ALL-PURPOSE FLOUR, IN ALL 1 CUP GROUND ROASTED PECANS 2 LARGE EGGS 1 CUP MILK 1/2 CUP OLIVE OIL Preparation: 1.  PREHEAT THE OVEN TO 375 DEGREES. 2.  SPRINKLE 3/4 TEASPOON CHEF RICK’S SEASONING OVER EACH FISH FILLET, AND PAT IT ON WITH YOUR HANDS. 3.  IN A BOWL COMBINE 1 CUP OF THE FLOUR WITH 1 TABLESPOON SEASONING.  IN ANOTHER BOWL COMBINE THE PECANS WITH THE REMAINING 1 CUP FLOUR AND THE REMAINING 1 TABLESPOON SEASONING.  IN A THIRD BOWL BEAT THE EGGS TOGETHER WITH THE MILK. 4.  DREDGE THE SEASONED FILLETS FIRST IN THE SEASONED FLOUR, THEN IN THE EGG WASH, AND FINALLY IN THE PECAN/FLOUR MIXTURE.  GENTLY SHAKE OFF THE EXCESS. 5.  HEAT THE OIL IN A LARGE OVENPROOF SKILLET OVER HIGH HEAT.  WHEN THE OIL IS HOT AND ALMOST SMOKING, ADD THE FISH AND SAUTÉ UNTIL GOLDEN , FOR ABOUT 1 1/2 MINUTES ON EACH SIDE.  TURN THE FISH BACK TO THE FIRST SIDE AND PLACE THE SKILLET IN THE OVEN UNTIL THE FISH IS BROWN AND CRISP, ABOUT 4 MINUTES. Lobster-Papaya-Pecan Relish: ½ POUND COOKED AND SHELLED LOBSTER MEAT (CRAB OR SHRIMP WILL BE ABSOLUTELY DELICIOUS TOO!) ½ PEELED, SEEDED, AND CHOPPED FRESH, RIPE PAPAYA ½ CUP ROASTED PECAN HALVES ¼ CUP CHOPPED GREEN ONIONS 2 TABLESPOONS MINCED RED BELL PEPPERS 1 TEASPOON FRESHLY SQUEEZED LEMON JUICE SALT AND BLACK PEPPER TO TASTE IN A SMALL BOWL, COMBINE ALL OF THE INGREDIENTS AND TOSS GENTLY TO KEEP FROM BREAKING UP THE LOBSTER.  REFRIGERATE UNTIL READY TO SERVE. MAKES 2 CUPS.                                     Back Chardonnay Cream: 1 CUP COSTA DE ORO CHARDONNAY 2 LEMONS, PEELED AND QUARTERED 2 TABLESPOONS MINCED GARLIC 1 TABLESPOON MINCED ONION 1 TEASPOON SALT 1/4 TEASPOON BLACK PEPPER 1 DASH WORCESTERSHIRE SAUCE 1 DASH TABASCO 1/2 CUP HEAVY CREAM 8 OUNCES BUTTER, CUT UP 1 TABLESPOON FINELY CHOPPED PARSLEY                                     Back 1.  HEAT A LARGE SKILLET OVER HIGH HEAT.  WHEN THE SKILLET IS HOT, ADD THE WINE, LEMONS, GARLIC, AND ONION.  COOK FOR ABOUT 3 MINUTES, BREAKING UP AND MASHING THE LEMONS WITH A WIRE WHISK.  STIR IN THE SALT, PEPPER, WORCESTERSHIRE, AND HOT SAUCE AND COOK UNTIL THE MIXTURE IS SOMEWHAT SYRUPY, FOR ABOUT 3 MINUTES.   STIR IN THE CREAM AND COOK FOR 1 MINUTE. 2.  OVER LOW HEAT, WHISK IN THE BUTTER A FEW PIECES AT A TIME.  WHEN ALL OF THE BUTTER HAS BEEN ADDED, REMOVE FROM THE HEAT, BUT CONTINUE WHISKING UNTIL ALL THE BUTTER IS INCORPORATED INTO THE SAUCE. 3.  STRAIN THE SAUCE, PRESSING ALL OF THE LIQUID INTO A BOWL.  STIR IN THE PARSLEY.  SERVE IMMEDIATELY OR KEEP WARM UNTIL READY TO USE.  MAKES ABOUT 1 1/2 CUPS. Assembly & Serving: POUR ABOUT 1/3 CUP OF THE CHARDONNAY CREAM ON EACH OF  4 DINNER PLATES,  PLACE A FILLET ON THE SAUCE, AND TOP WITH 1/2 CUP OF THE LOBSTER-PAPAYA- PECAN RELISH.  DIG IT!!!    Tell a friend about this recipe! Your name: Your e-mail: Your friend's name: Your friend's e-mail: Your message: 100 character limit Send me a copy of this email redwinebuzz.com respects your privacy. The information you enter here will not be used to send unsolicited mail and, in accordance with our Privacy Policy, it will not be disclosed to any third party. Back to top.			Get the buzz: Wine reviews Great stories Interviews Wine education tools New content every month It's FREE! Click here
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