Crab Tostadas with Sriracha Guacamole1 (16 ounce) package tostadas ( or fresh made) 16 ounces Dungeness crab 1 lime, juiced 2 tablespoons olive oil Salt and pepper ***** Garnish 2 tomatoes, seeded and diced 1 red pepper, finely diced 1 jalapeno, finely diced 1⁄2 medium onion, finely chopped ¼ cup cilantro, finely chopped *****Guacamole 3 Haas avocados, halved, seeded and peeled 1 lime, juiced 1/2 teaspoon kosher salt 1/2 teaspoon ground cumin 1 teaspoon Sriracha 1/2 medium onion, diced 1 tablespoon chopped cilantro 1 clove garlic, minced 2 tablespoon sour cream
- You can fry your own tortilla but store bought are just fine
- In a large bowl, pull crab apart and check for any shell pieces. Combine lime juice and olive oil and dress crab with dressing and season with salt and pepper to taste.
- In another bowl combine diced tomatoes, diced peppers, onions and cilantro.
- In bowl of food processor combine all ingredients and pulse until well comined.
- Spread 1 tablespoon Guacamole on tostada top with 1 ounce of crab meat and garnish with pepper mixture
It is asparagus time!If you look around your local Farmers Market or grocery store you will see tables laden with first crop local asparagus. Washington is famous for its asparagus. The same soils that allow wine grapes to thrive also happen to be perfect for growing asparagus (and onions, too). This weekend, May 6th, is the annual Asparagus Festival in Pasco where consumers will be able to sample everything from grilled asparagus to asparagus ice cream. That's right, asparagus ice cream! Today, I present nothing quite so adventurous, but a simple elegant dish that you can serve at a dinner party or (hopefully one day- weather permitting) an outdoor BBQ - Full recipe for Asparagi di Bassano Con Salsa di Uove Sode Now, most wine drinkers have heard that asparagus can be difficult to pair. Asparagus assertive flavor can clash with most wines, the reason is that asparagus contain chemical mercaptans which makes wine taste bitter and metallic. One solution is to add Fat: butter, olive oil, bacon. The fat will help tame the aggressive nature of the vegetable. I suggest choosing wines with higher acidity, wines that mirror the green notes of the vegetables. Sauvignon Blanc, Verdicchio, Gruner Veltliner, Gavi are all good answers. But, a great high acid Pinot Gris or Grigio is just about perfect. 2015 Teutonic Pinot Gris Crow Vineyard Willamette Valley We love the fruit that comes from the 35 year-old vines at Crow Valley Vineyard. This Pinot Gris is crisp and refreshing with fine mineral flavors that the vines absorb from the deep established roots. Golden pale in color, red apple, lime and lemon zest on the nose. A perfect foil for the surly asparagus. Teutonic Wine Company started in 2002 when Barnaby was the wine buyer at Papa Haydn Restaurant in Portland’s southeast location. It was his passion for cool climate wines that lead him to plant Oregon’s first coastal vineyard west of the coastal range. His fascination has garnered he and his wines a cult like following from Seattle to New York. The Crow Vineyard Pinot Gris is made with minimal intervention, natural spontaneous fermentation; fermented in neutral oak (no steel) and bottled with lower alcohol. xo Lenny Taste this wine and other Teutonic wines Saturday 2 pm to 5 pm