Miso-Maple Glazed Cod Wonton-Cho’s

On October 15, Chera Little from Austin, Texas was awarded the grand prize for her Miso-Maple Glazed Cod Wonton-Cho’s with Crispy Bok Choy Slaw. In October Chera competed against two other semi-finalists: Jerry Edwards and Diane Williams for the award. The prize for winning as finalist was a wonderful $5,000.

Glorious Bites was sponsored by Gloria Ferrer, Caves & Vineyards, a winery and vineyard in Sonoma, California.  One of the goals was to create an appetizer that paired well with Gloria Ferrer’s Sonoma Brut which is a delightful, crispy sparkling wine that pairs well with many foods. Competitions were held across the country. In the fall, three semi-finalist events were held. One in Washington, DC, the others in Austin, Texas and Los Angeles, California.

If you would like more details about Glorious Bites semi-finalist challenge in Washington, DC read Terry’s blog and for more photos visit here. Several years ago we visited Gloria Ferrer and wrote this article.

If you enjoy sparkling wines, a visit to Gloria Ferrer should be on your itinerary. Check out the recipes printed below with permission from Gloria Ferrer. Many thanks to Gloria Ferrer Caves & Vineyards for permission to use the recipes and photos.

Cheers!
Kathy

Miso-Maple Glazed Cod Wonton-Cho’s with Crispy Bok Choy Slaw

Recipe by Chera Little, Texas

Ingredients

1/4 cup white miso paste
1/4 cup rice wine vinegar
3 tbs fresh squeezed lime plus its zest
1 1/2 tbs sesame oil
2 tbs grated ginger
4 tsp pure maple syrup
3 tsp sriracha pepper sauce
1 tsp black pepper
1/2 tsp salt
2 – 6 ounce skinless black cod fillets
Cooking spray
2 tbs black and white toasted sesame seeds
1/4 cup unrefined coconut oil
1 bunch bok choy leaves, whites left whole, greens julienned
1/4 cup corn starch
1/4 cup cream cheese, brought to room temperature
1 tbs jalapeno pepper minced, minced
1 tbs jalapeno jelly
24 – 28 won ton wrappers
2 egg whites, beaten
Salt to taste
1 1/2 cups bagged Asian chopped salad
6 ounces mandarin oranges, drained and cut in half
3 tbs crushed cashews nuts for garnish
1 serrano pepper, thinly sliced for garnish

Lobster and Brie Dogs

Lobster and Brie Dogs

Recipe by Jerry Edwards, Maryland

Ingredients

6 ounces raw shrimp
6 ounces lobster meat chopped
4 ounces raw scallops
4 tablespoons of chopped fresh basil
2 egg whites
1 tablespoon of chopped shallots
3/4 cup heavy cream
1/2 teaspoon salt
1/4 teaspoon ground white pepper
1/8 teaspoon cayenne pepper
1 sausage casing

Toasted Buns:

9 fluid ounces of warm tap water
1/3 cup of vegetable oil
1/4 cup of granulated sugar
2 full tablespoons active dry yeast
1 teaspoon sea salt
1 egg beaten vigorously
3 1/3 cups bread flour
1 ounce whole butter

Topping:

1 green apple, diced
1/4 Sweet onion (Mayan or Vidalia), diced
1/2 ounce whole butter
5 ounces brie cheese with rind removed
4 ounces chicken or seafood stock
Pinch sea salt
1 ounce whole butter

Directions

1. Mix shrimp and scallops in food processor to form a paste. Add the egg whites, basil, shallots and heavy cream while blending continuously. Add the chopped lobster to the mix. Season with salt and pepper. Place mix in a pastry bag and pipe into sausage casing. Poach the filled sausage in seasoned milk until firm. DO NOT OVERCOOK or the sausage will burst. Shock the sausage in an ice water bath to stop the cooking and cool the sausage. Cut chilled sausage into 3? sections.

2. In a large mixing bowl, add warm water, oil, sugar and the yeast. Stir. Let ingredients sit for 15 minutes to activate yeast. Mix flour and Sea Salt After the 15 minutes is up and the yeast has had a chance to work, add the beaten egg and the flour mixture a little at a time to the yeast mixture with a whisk until it starts to get thick. When incorporated, use a wooden spoon and finish mixing until you have a tender dough. Place the dough onto a lightly floured board. Roll into a 3/4 inch thick sheet. Cut out 2 inch circles. Roll the circles into 3? hot dog buns shapes. Turn the sides down and under to overlap and lay on the parchment paper. Brush tops of buns with the melted butter. Let buns rise in the oven with the light on for about ten minutes. Remove buns and then pre-heat the oven to 425 degrees. Bake buns 10 minutes.

3. In a Saute Pan, melt butter on low heat. Add Onions and Apples slowly and sweat them gradually adding stock so the onions and apples do not brown. When both are soft, add the brie and salt. To serve, heat sausage in a pot of boiling salted water. Split the buns and brown them in a pan in melted butter until golden brown. Place the Lobster Dog into a bun and top with Apple Brie. Enjoy with a glass of Gloria Ferrer Sonoma Brut served in a large Pinot Noir style glass.

Triple “B” Won Tons

TRIPLE “B” WON TONS

Recipe by Diane Williams, California

Ingredients

1/3 lb. Ground grass fed beef.
1 Small to medium-sized egg, beaten
2 T Onion, minced
3-4 Cloves garlic, minced
4 T BBQ sauce
2 T Worcestershire
3-4 Slices of bacon, slightly cooked in microwave, chopped
Salt/Pepper
1 Wedge of Point Reyes Blue Cheese
20 Won Ton Wrappers extra in package if needed
Vegetable or Canola Oil for frying
2 T Cornstarch and Water for Won Ton glue.

Dipping Sauce:

1 Jar of Fig Preserves
1-2 T Garlic, minced
2 t Jalapenos, minced or to taste
3-4 T Soy Sauce
Place dipping sauce ingredients in a saucepan. Cook until melted together, cool.

Directions

1. Pour oil into heavy bottom pan or fryer. Heat to 350

2. Fork Pt. Reyes into crumbles and place back into refrigerator

3. Mix first eight ingredients together

4. Mix cornstarch and water in small bowl for glue. Put about 1/4t of beef mixture and 1/4t of blue cheese, from refrigerator, on a corner of the wrapper. Roll toward opposite corner covering meat and cheese. Pinch ends together gluing with cornstarch mixture. Repeat process, keep won tons under damp paper towel. Fry until golden or just when the cheese starts to melt. Drain on paper towel. The recipe can be doubled. Enjoy!