Another tasting with Winemaker Master Paul Frankel and his sister Chef Dr.
See the video from FaceBook Live on our Sculpterra page. The recipe is below.
Salmon Nicoise Deviled Eggs
Ingredients
- 12 hard-boiled eggs (cut in half), with the yellow yolks, scooped out
- 1/4 cup of mustard
- 1/2 cup of mayonnaise
- 1/4 cup of olive tamponade
- 6-8 oz of salmon
- salt and pepper
Directions
Preheat the oven to 400 degrees. Salt and pepper salmon to taste. Place salmon in oven on a baking sheet sprayed with cooking spray and roast for 7-10 minutes, Let salmon cool and then remove skin and flake it with a fork. In a large mixing bowl mix the yolks of the eggs, mustard, mayonnaise, olive tapenade, and salmon together and place heaping teaspoons of the salmon mix into each of the egg white cavities, and enjoy!
Garam Masala Baked Chicken with Brown Rice, Arugula, Dried Fruit, and Pistachio Salad
Ingredients
- 8 bone-in skin-on chicken thighs
- 2 Tablespoons and 1/4 teaspoon of ground garam masala, divided
- 16 oz Greek yogurt
- 2 Tablespoons of minced garlic
- 2 Tablespoons minced fresh ginger
- 8 oz of cooked brown rice (I like Uncle Ben’s Ready Rice)
- 5 oz of Arugula
- 1/3 cup of chopped dried fruit of your choice
- 1/3 cup of roasted and salted Sculpterra pistachios
- 2 Tablespoons of balsamic vinegar
- 2 Tablespoons of olive oil
- salt and pepper
- store-bought hummus or baba ganoush of your choice ( I like Sabra Extremely spicy hummus)
Directions
In a large mixing bowl, mix greek yogurt, garam masala, garlic, and ginger. Place mixture in a large resealable bag. Season 8 chicken pieces with 5 tsp. salt and 2 tsp of pepper. Place in a bag, seal, and shake again to cover all the pieces. Squeeze out as much air as you can from the bag, which makes sure that all the chicken is covered with the marinade—this is why marinating in a resealable plastic bag is so clutch. Let marinate for at least 30 minutes at room temperature, or keep in the fridge for up to overnight. Place a rack in the upper third of the oven; pre-heat to 425 degrees. Remove chicken from marinade, slightly shaking off excess. Arrange on the baking sheet skin side up. It’s okay if some marinade clings to the chicken, just make sure it’s not pooling in the pan. Sprinkle with a bit more salt and pepper with 1/4 teaspoons of garam masala. Roast chicken until chicken skin is blistered and the meat is tender all the way to the bone, about 35–40 minutes.
Meanwhile, mix brown rice, arugula, dried fruit, and pistachios together and drizzle with olive oil and vinegar, so it’s lightly dressed (you might not need all of the oil and vinegar). serve the salad alongside chicken and s store-bought hummus