(Photo by Carlos Sarmiento)
In my journey of exploring food, wine, and the stories they tell, I recently discovered a connection with Danica Patrick—race car driver turned winery proprietor. Though my family has its own history in racing, I chose a different path, one that led me to a deep appreciation for food, cooking, and wine, much like Danica has.
There’s something truly special about pairing a fine wine with a memorable meal, and even more so when that wine reflects the same passion and dedication that goes into crafting the perfect dish.
(Photo by Will Bucquoy)
Let‘s get cooking!
Menu:
Pear carpaccio salad with balsamic marinated arugula, warm goat cheese, roasted pistachios and honey drizzle.
Pan-fried Mahi Mahi bites with pear-basil salsa.
Wine pairing: 2023 Danica Rosé (Provence, France)
Serves 2
Ingredients
Salad:
2 medium-sized ripe pears, thinly sliced with skin on (preferably sliced with mandolin)
1 lemon (juice and zest - the zest will be used for the salsa)
1 cup of arugula leaves
1/4 cup of roasted pistachio pieces
1 tablespoon of balsamic vinegar
Salt & Pepper
Honey
6 tablespoons of goat cheese (separated)
Fish:
1 pound of fresh Mahi Mahi fish fillet, cut in 1 inch thick by 4 inch long pieces
Sea salt and cracked pepper
1/4 cup of extra virgin olive oil
Salsa:
1 pear, peeled and finely chopped
1 large tomato, seeded and finely chopped
1 medium shallot, finely chopped
1/4 cup of fresh basil, finely chopped
1 teaspoon of dried red chili flakes
1 lemon zest and juice plus the zest from the other lemon used for the salad.
1/4 cup of extra virgin olive oil
Salt & Pepper
Directions
Salad:
First place goat cheese on top of parchment paper and place on a oven proof tray and broil just until cheese begins to burn on to, remove from oven immediately and set aside.
Marinate arugula leaves in a bowl tossed with balsamic vinegar, salt and pepper.
Place thinly sliced pairs in a bowl and carefully soak with lemon juice until it’s time to arrange.
Salsa for fish:
In a medium-sized bowl, mix pear, tomatoes, shallots, basil, lemon juice, lemon zest (including zest used from the salad lemon), chili flakes, salt and pepper to taste and extra virgin olive oil. Set aside.
Fish:
On a large pan, heat up olive oil on medium high heat.
Season all sides of fish with sea salt and cracked pepper.
Gently place the mahi bites on the pan and fry each side for 3-5 minutes, or until lightly golden. Remove from pan, and place bites on paper towel-lined plate to remove excess oil.
Serve it up!
Pear carpaccio salad:
For this dish, you can easily serve it as a platter, family style or individually. Start by arranging sliced pears, slightly overlapping each other, next arrange marinated arugula on top of the pear slices. Carefully sprinkle warmed goat cheese pieces on top and throughout the salad, same with pistachio pieces and finally lightly drizzling the entire dish with some honey.
Seared fish:
Again, this delectable dish can be served family style on along rectangular shaped platter or individually. Place pieces of seared fish bites close to each other and generously spoon salsa on top and around the fish. Optional garnish basil leaves and lemon wedges.
Bon appetit!
(Photo by Carlos Sarmiento)
(Photo by Carlos Sarmiento)
(Photo by Carlos Sarmiento)
(Photo by Carlos Sarmiento)
(Photo by Carlos Sarmiento)
About the wine...
2023 Danica Rosé (Provence, France)
(Photo by Carlos Sarmiento)
(Photo by Carlos Sarmiento)
Danica Rosé: rooted in the heart of France’s oldest and most romantic winemaking region. Inspired by her many visits to Provence, Danica Patrick dreamt of having her own fresh and elegant French rosé – a wine that people could savor all year round. Through her partnership with the Margnat family, whose winemaking tradition stretches back to the 1790s, Danica made another dream come true.
The grapes are grown in the high-elevation clay and limestone soils of a 134-acre estate at the foot of the Luberon, just north of Aix-en-Provence. Harvested at night to preserve their fresh aromatics, only the finest grapes make their way to the winery. Grenache brings freshness, Syrah contributes fruity depth, and Caladoc ensures a seamless blend.
Tasting notes:
A beautiful light pink color, this wine bursts with ripe peach aromas and notes of zesty citrus. Lush tropical fruit aromas add depth to the bright, fresh core of tangerine and white flowers. Juicy red cherry and peach notes linger on a long, clean finish.
Grapes:
60% Grenache
30% Syrah
10% Caladoc
Food pairing: Grenache-based Rosé is quite versatile with food. It pairs lovely with light salads, grilled chicken, seafood, and dishes with a hint of spice. It's also great with Mediterranean and Asian cuisines.
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For information on Danica Rosé, visit:
(Photos/Images courtesy of Somnium Wine/Danica Rosé)
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