Lately I've been smitten with the latest cookbook from Hugh Acheson 'A New Turn in the South'. There are a number of recipes in the book that are very Cabernet Franc friendly.
About the book
Ottawa native Hugh Acheson's southern cooking inspired cookback came out last fall, and is constantly referred to by my friends when speaking of southern cuisine. The book shares over 100 easy to follow recipes that are no fuss but present a ton of flavour. It's a must have (in my humble opinion) for any home cook that wants to learn about modern southern flavours.
Some of my favourite recipes so far from the book;
- Braised short ribs with hominy stew
- Shrimp with andouille and grits
- Marinated anchovies with grapefruit and pepper
- Cane vinegar Chicken with pearl onions, onions, and spinach
- Artichoke & Spinach Gratin
Wines and Recipes
Vineland Estates 2010 Cabernet Franc
Price: $12.95
Availability: LCBO 594127 / Winery
www.vineland.com
Brian Schmidt makes a killer Cab Franc in Beamsville, probably because he really enjoys making this wine (second to Pinot Meunier). His 2010 CF is one of the best, smooth and soft on the palate, ripe with delicious cherry and raspberry elements, a touch of spice and tobacco.
Karlo Estates 2010 Cabernet Franc
Price: $24.00
Availability: Winery Only
www.karloestates.com
There's a beautiful nose on this Cab Franc from Prince Edward County. When its still, you can smell ripe dark fruit, some cocoa and tobacco. When you swish the glass a few times, the spices come out. The wine is soft yet gamey on the palate, bold with cherry flavours, and displays good tannins. A few years in the cellar will help mellow out the juice. The ripe cherry and gamey elements go wonderfully well with Hugh Acheson's Crsip Catfish recipe.
The recipe calls for fried catfish that is finished in the oven and topped with tomato chutney and a vermouth emmulsion. I'd skip the vermouth and let the cherry flavours in the wine marry with the fish and tomato chutney.
Recipe (adopted from the book)
Ingredients
- 4 (6 ounce) fresh catfish fillets, trimmed
- 1/4 teaspoon kosher salt
- 1/8 teaspoon freshly ground black pepper
- 1 cup panko
- 1 tablespoon chile powder
- 2 tablespoons vegetable oil
- 4 tablespoons of tomato or any fruit chutney
Process
- Preheat the oven to 400 degrees Fahrenheit. Season the fillets with salt and pepper and set aside.
- Place the panko in a bowl, add the chile, mix lightly. Gently press each filet into the panko on both side.
- Warm a large fry pan on high heat and add the oil. When oil is shimmering, place the catfish fillets in the pan and cook for 3 minutes on each side.
- Finish in the oven for 4 more minutes. Remove the catfish from the pan and set aside as you plate.
Note: Ontario Tomatoes are perfect right now, I highly recommend you go with a tomato based chutney for the acid and sweetness. Here are a few good recipes.
Hugh Acheson's A New Turn in the South
http://www.amazon.ca/New-Turn-South-Southern-Reinvented/dp/0307719553
