All this week, we’re featuring recipes from Spaghettini Grill & Lounge in Seal Beach, many of which you may recognize from the menu at our Sunday Brunch! Each recipe is complete with a how to instructional video featuring the owners of Spaghettini, Cary & Laurie! Plus, the perfect wine pairing is recommended for each dish.
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Today’s dish is mango seafood salad.
Every weekday morning at 8:00, Pat & Kim announce my WAVE Cafe Dish of the Day. Then during the WAVE Cafe starting at noon, listen for me to give the cue to call 1-800-520-WAVE (9283).
If you’re the 9th caller and know today’s WAVE Cafe Dish of the Day, you win this week’s prize, a pair of tickets to see Smooth Summer Jazz featuring Dave Koz and Friends at the Hollywood Bowl on August 14th.
Watch below how to prepare today’s recipe:
4 large prawns
4 t. Cajun spice
1 jumbo crab leg, split
1 cooked 6oz. lobster tail (recipe to follow)
1 pound of baby spinach
1 cup baby heirloom tomatoes cut in half
1 ripe mango, peeled and diced
1/2 cucumber, peeled and sliced
¼ cup mango dressing (recipe to follow)
- In a large bowl, toss together the spinach, tomatoes, mango, and cucumber.
- Add one ladle of the dressing.
- Place sauté pan on medium high heat and add olive oil.
- Season prawns with Cajun spice and cook for 1 minute on each side.
- Lower flame and finish cooking all the way through, and remove from pan.
- Meanwhile steam the crab leg, remove the meat and shred with your hands.
- Remove the cooked lobster from the shell and shred very thin.
- Add the rest of the olive oil to the pan and add the crab and lobster meat.
- Place the lobster, crab, and Cajun shrimp on top of the salad.
1/4 cup rice vinegar
1/2 cup mango puree
1/3 cup olive oil
Salt & pepper
1 egg beaten
- Add the vinegar to a blender.
- Set on low and add the mango puree.
- Add the olive oil a little bit at a time.
- Add the egg and salt and pepper to taste.
- Add celery, onion, and carrots to a large pot of boiling water.
- Add the white wine and ¼ cup lemon juice, salt and pepper.
- Cook for 7 minutes, remove from water and let cool before taking the lobster meat out of the shell.
See which wine Laurie paired this dish with on the next page.
This dish was paired with Firestone Riesling.
One of the hardest combinations of food items to combine with wine is the one-two punch of a sweet salad. Combined with seafood and spice, this type of dish could potentially be a nightmare for wine. Fear not – there is one varietal that can stand up to the task and perform with aplumb – Riesling.
Firestone Vineyards in the Santa Ynez Valley to the near north has been working with riesling for years. Firestone – yes, that Firestone – was the first estate winery in Santa Barbara County in 1972. The property was purchased by Leonard Firestone with his son Brooks. Leonard was appointed as the US Ambassador to Belgium by Richard Nixon. Leonard’s father Harvey of course started the eponymous tire company. Brooks Firestone spent two terms in the State Assembly. Ironically, in such a prestigious family, it is Brooks’ son Andrew who maintains the highest level of celebrity as ABC’s third Bachelor.
With similar residual sugar to a dry German riesling, to many this wine will seem sweet, but the excellent acid backbone makes this an ideal wine for food, especially food with sweet and spicy characteristics. This wine will cool the cayenne from the shrimp, and quench the saltiness of the seafood. it won’t go sour by being paired with the slightly sweet mango dressing. Its nose has wonderful stonefruit characteristics that augment the tropical mango salad excellently – pear, lemon, and a hint of peach on the nose couldn’t marry better with this salad. Best of all, this is a great value!