Product of the week: our favorite summer crab salad with our Pouilly - fume blanc 1011! 1 lb cooked lump crab meat (can also sub tuna, shrimp or chicken) 1 tbsp grapeseed oil 2 tbsp white wine vinegar lemon juice from 1/2 fresh lemon 1/2 cup celery, diced 1/2 orange or red bell pepper, diced 1/4 cup red onion, diced fine 1/2 cup cucumber, diced 2 tablespoons fresh cilantro, chopped fine 1/2 teaspoon kosher salt, or to taste (gros sel) 1/4 teaspoon black pepper 1/4 teaspoon fresh cracked white pepper 1/2 teaspoon (or any seasoned salt you have) 1 tsp red chili flakes (optional) 1 small red or green chile, diced fine (optional) 3 tablespoons light/low cal mayonnaise Garnish: salad greens, sliced avocado, lemon wedges Preparation Mix cooked crab meat with oil and vinegar and lemon juice, stir well and break up crab meat into flaky pieces. Add diced celery, orange or red pepper, onion, cucumber, cilantro, salt, pepper, crazy salt, chile flakes, green chiles and mayonnaise. Cover well and place salad in the refrigerator for an hour to chill and let the flavors meld. Serve over mixed greens with slices of avocado and fresh lemon wedges. Prep time: 10 minutes / Total time: 10 minutes Serves 4-6. Note: a special discount on all ingredients including the wine of the week, Pouilly Fume About Pouilly Fume : Pouilly-Fume – a dry white wine made from Sauvignon blanc grapes – is one of the Loire Valleys most revered wines. It is rivaled in this regard only by Sancerre just the other side of the Loire River, and perhaps Vouvray. The Pouilly-Fume name is composed of two parts. Pouilly is short for Pouilly-sur-Loire, the village the wines come from. Fume is short for Blanc Fumé , which is the local nickname for Sauvignon Blanc. The fumé in Blanc Fumé is French for smoky. It denotes the struck gunflint aroma that characterizes the local Sauvignon Blanc wines. This distinctive smell is often referred to aspierre à fusil, which means flint (literally rifle stone). It is a key point of differentiation for Pouilly-Fumes winemakers, and a source of great local pride. Aromatically speaking, Pouilly-Fume wines are some of Frances most vivacious, although they are typically less pungent than the notoriously grassy styles of Sauvignon Blanc produced in New Zealand. They have a vibrant streak of green fruit aromas (lime, green apple, gooseberry) supported by mineral aromas of wet wool, slate and smoky flint.
Posted on: Mon, 01 Sep 2014 14:51:07 +0000
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