Pairing of the Day: March 1-5, 2010
Buckwheat-Cheddar Blini with Smoked Salmon
Roasted Sardines with Olives, Capers and Parsley
Chris Cosentino of San Francisco's Incanto is known for his offal dishes but a hearty fish like sardine, served whole, can also appeal to the nose-to-tail crowd. Cosentino pan-fries the omega-3-rich fish with an exhilarating mix of olives, capers, lemon zest, parsley and chiles. To make this more of a main course, he prepares a crunchy salad of artichokes and sunchokes to eat alongside.
Pan-Roasted Chicken Breasts with Mole Negro
Oaxaca is famous for its complex mole sauces, often made with more than 20 ingredients. Since moles are so time-consuming to make, most Mexican cooks rely on prepared pastes, and Olmedo is no exception. Instead of stewing chicken in the mole, he takes a more elegant approach: He roasts chicken breasts until the skin is crisp and serves the mole alongside.