Dinner the Way It’s Supposed to Be: Friends, Wine, & Food

“Hey, do you and Mary want to join us for dinner?”  That’s how it all started last night (actually about two weeks ago -- just now getting to post it on the blog) when Dave Womack was over picking up some leftover supplies (i.e. booze) from the Okanogan Omak Rotary Christmas Party we had hosted at our house the night before.   We chased Mary (Dave's wife) down, and she was more than happy to accept the invitation. So, suddenly I was challenged to come up with a quick simple dinner for four. 

While Jacque, Dave and I continued to enjoy a bottle of Basel Cellars 2009 Claret Red, (www.baselcellars.com) (, I started to formulate my ideas for dinner as I wandered from fridge, to freezer, to pantry with a wine glass in hand. 

Hmmmm…Ginger Mahi Mahi, Quinoa with toasted almond slivers, and carrots.

Before I get into dinner, I have to comment on the Claret.  We bought this bottle in 2013 from the Rotary Wine and Cheese tasting and auction.  I did not taste it at the time of purchase; I simply bought it because a check of Cellar Tracker, (www.cellartracker.com), indicated that it was very mis-priced in the consumers’ favor, and had a number of positive reviews.  The Claret had a very deep ruby color, the legs ran very slow down the side of the glass, and I smelled cherry cola in the aroma.  The tannins were light, making this a very enjoyable wine.

Just last week I had purchased a bag of frozen Mahi Mahi from Costco to have on hand as a dinner option.  I pulled four vacuum sealed pieces out and placed them in warm water for ten or fifteen minutes as I worked on the marinade and toasted the almonds.

My marinade was a simple basic ginger marinade (see - http://allrecipes.com/recipe/ginger-glazed-mahi-mahi/ ; I changed it a little) consisting of:

·      3 tablespoons of soy sauce

·      3 tablespoons of honey

·      1 tablespoon balsamic vinegar

·      1 tablespoon of grated fresh ginger

·      1 clove of garlic put through a garlic press

·      ½ tablespoon olive oil

·      No salt or pepper

(You can use this same marinade for just about any seafood, poultry, or game bird.)

Once the fish was almost completely thawed, I added it to the marinade and let it sit for about another ten minutes, before placing it in a skillet over medium heat with a little olive oil in the pan.  I cooked the fish for about ten to fifteen minutes, turning them when they were done on one side. 

When the fish was done, I removed them from the pan and put the marinade into the pan and reduced down while adding a tablespoon of butter to add a little velvet.

For the quinoa I placed the almonds in my saucepan over high heat and gently coated olive oil cooking spray over the almonds.  I stove roasted the almonds until they started turning a golden to light brown color.  I removed them from the saucepan and set them aside, and proceeded to make the quinoa per bag instructions, except I added a little beef bouillon to the water.  When the quinoa was done cooking, I stirred the almonds back in and fluffed.  The toasted almonds added great flavor that complemented the other dishes. 

Carrots:

·      4 handfuls of carrots (one per person)

·      1 cup fresh cranberries

·      ¼ tablespoon butter or margarine

·      2 tablespoons honey

·      3/8 tablespoon of dried mint flakes

I started to make the carrots the same way I have a hundred plus times until I saw a bag of fresh cranberries in my refrigerator which inspired me.   I placed four handfuls of organic baby carrots in a large saucepan with about a cup of water, and steamed them on the stovetop with a lid over the pan.  When the carrots were tender, but not mushy, I poured out any excess water, leaving just a little in the bottom of the pan and added 1 cup fresh cranberries.  I placed the lid back on and cooked for a few minutes, then added the butter, honey, and dried mint flakes and stirred over medium heat.

Having finished off the Basel Cellars Claret, we moved to a Tsillan Cellars  2009 Bellisima Rossa, (www.tsillancellars.com), not knowing that this was one of Dave and Mary Womack’s favorite wines.  Tsillan Cellars is one my favorite wineries in Washington, and by far my favorite in Lake Chelan.  The owner, Dr. Bob Jankelson, has done a great job at building a first class wine venue built around the art and the enjoyment of wine.  The restaurant, Sorrento’s, is awesome for dinners, and Jacque and I love summer lunches overlooking the lake.  Take a look at their wine club site for their monthly wine maker dinners – if you decide to go to one, let me know, and Jacque and I might join you.  The Bellisima Rossa was another bargain wine from my cellar; we bought it awhile back when we were at the winery and they had a sale on this bottle that normally goes for $30.00 a bottle -- Maybe it is just me loving value over price.  As for tasting notes, their website mentions a tannin pucker effect on the wine and suggests pairing with pig, cow, or duck. I think the pucker effect from the tannins complimented the ginger in the fish, and the cranberries in the carrots.

Thanks Dave and Mary Womack for being our guests and for giving me a reason to create a special last minute meal.  My personal score on the dinner and the wines has to be pretty close to a 10 – considering I just threw it together.  This dinner was enjoyed the way meals are supposed to be: with friends, good wine, and great discussion.  It is hard to believe that we looked up and two hours had passed since we first sat down to enjoy our meal together!