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1. Fillet of Salmon (Baked in Parchment with Sparkling Wine)

2. Lemon Grass Shrimp Skewers

3. Chocolate Souffle

Book Description

Recipes from Wine Country is uniquely organized by wine variety. Over 120 recipes are sorted by wine varieties, including reds, whites, sparkling and ice wines. Each chapter opens with an entertaining introduction to the wine highlighting its main features, and is followed by recipes for all four seasons. Once a particular wine has been chosen, cooks can access a variety of recipes that suit the wine. Tony De Luca studied in North America and landed positions at various world-renowned hotels and restaurants. He is currently Chef de Cuisine of Hillebrand Estates Winery Restaurant in the wine country of the Niagara Peninsula, Ontario.

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Recipes in Wine Country

Authors: Tony De Luca, Photography by Joseph Chan and Steven Chan

Date: October 2004

ISBN: 1552856054

Publisher: Whitecap Books

Paperback

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I first made this dish when I was the executive chef of Taboo Restaurant in Toronto in the early 1990s, I was thee asked to make an appearance live on CTV's “Eye on Toronto” show. During the rush of the live demonstration, I forgot a tray of shrimp in the oven and remembered only as I was driving home. I was never invited back!

Servings: 6

• 1 Tbsp. / 15 mL honey

• 2 Tbsp. / 30 mL olive oil

• 2 tsp. / 10 mL sesame oil

• 4 garlic cloves, crushed, and finely chopped

• 1 Tbsp. / 15 mL fresh ginger, finely chopped

• 2 jalapeno chili, finely chopped

• 2 limes, juice and zest of

• 1 Tbsp. / 15 mL coriander, finely chopped

• 4 Tbsp. / 60 mL rice wine vinegar

• 2 Tbsp. / 30 mL sweet chili sauce

• 4 Tbsp. / 60 mL dark soy sauce

• pinch turmeric

• 30 black tiger shrimp, jumbo size, peeled and deveined

• 6 lemon grass stalks, outer skins removed

• kosher salt and white pepper to taste

1. Combine all the ingredients, except the shrimp and lemon grass, in a glass bowl. Add the shrimp. Stir to combine and refrigerate for 1 hour.

2. Preheat the grill to medium-high.

3. Using a sharp knife, cut points on the ends of each lemon grass stalk. Skewer each shrimp (5 per lemon grass stalk) by running the lemon grass stalk from the tail end to the head so that each shrimp is in a letter “U” position. Season the shrimp with salt and pepper. Grill until the shrimp have turned pink and are cooked through, about 5 minutes per side. Serve with your favorite risotto.

More From This Book:

1. Fillet of Salmon (Baked in Parchment with Sparkling Wine)

2. Lemon Grass Shrimp Skewers

3. Chocolate Souffle

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