Wine: The Perfect Pairing for Carb-Aware Cuisine (Part Two of Two)
Press Release - October 2, 2004
 Carb-Conscious Chef Shares Surefire Tips for Today's Lifestyles
Part 1 • 2
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Click here for more great wine pairing suggestions and carb-aware cuisine recipes from Chef George Stella.
The Wine Market Council is an independent, non-profit trade association of grape growers, wine producers, importers, wholesalers, retailers and other organizations affiliated with the wine industry.
RECIPES:
Low Carb Key West Crab Cakes and Mustard Sauce
Ingredients for Crab Cakes:
- 1 pound blue crab meat
- 1 tablespoon red bell pepper, small dice
- 1 tablespoon green bell pepper, small dice
- 1 tablespoon fresh parsley, finely chopped
- 1 tablespoon mayonnaise
- 2 eggs
- 1 tablespoon baking powder
- 1 tablespoon Worcestershire sauce
- 1 1/2 teaspoons Maryland style crab seasoning (such as Old Bay)
- 2 tablespoons vegetable oil (such as canola)
Ingredients for Mustard Sauce:
- 1/4 cup mayonnaise
- 1/4 cup Dijon mustard
- 1/4 teaspoon fresh lemon juice
Preparation:
- Mix mustard sauce ingredients in a bowl until blended and refrigerate.
- Mix all crab cake ingredients except vegetable oil in a bowl just until blended.
- Heat oil in a pan over medium-high heat. With a tablespoon, carefully spoon mini cakes into the pan. (NOTE: The batter will be very loose since there are no breadcrumbs, but as the egg mixture cooks, their structure will set.)
- Cook on one side until firm, about 2 minutes, then flip and cook another minute or until done.
- Serve hot with mustard sauce.
Yield: 18 servings.
CALORIES 81; FAT 6g (sat 2g); CARB 0g (net carb 0g); FIBER 0g
Teriyaki Ginger Tuna Skewers
Main Ingredients:
- 2 pounds fresh tuna steak, cut into 1-inch cubes
- 1 tablespoon sesame seeds, toasted
Ingredients for Marinade:
- 15 ounces teriyaki sauce (average 2 grams sugar per serving)
- 3 1 tablespoon fresh ginger, minced
- 1/41 tablespoon sugar substitute (such as Splenda)
Preparation:
- Soak 25-30 bamboo skewers in water for at least 30 minutes.
- Mix all marinade ingredients together in a bowl.
- Submerge cubed tuna in marinade, cover and refrigerate for at least 30 minutes.
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Preheat indoor grill top or barbecue grill to high.
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Thread 3 pieces of tuna per skewer, about 1 inch from the end.
- Place skewers on the edges of the grill with the longest part of the stick hanging off the edge away from the fire.
- Stay close and turn the sticks by hand to keep from burning. Skewers are done in just 3 to 4 minutes.
- Sprinkle with sesame seeds before serving. Yield: 8 servings
CALORIES 168; FAT 5g (sat <1g); CARB 4g (net carb 4g); FIBER 0g
Jamaican Jerk Sea Scallop and Shrimp Brochette
Ingredients:
- 1 pound medium sea scallops
- 1 pound large shrimp, peeled and deveined, tails intact
- 2 tablespoons Jamaican jerk seasoning in a jar (pick a brand with low carbs and sugars)
- 1/4 cup vegetable oil (such as canola)
Preparation:
- Soak 25-30 bamboo skewers in water for at least 30 minutes.
- Preheat grill to medium-high or use an indoor grill top or grill pan over high heat.
- In medium bowl, mix jerk seasoning and vegetable oil.
- Lightly toss shrimp and scallops in jerk seasoning, lightly coating all pieces.
- Thread one shrimp or scallop per skewer to about 1 inch from the end.
- Place brochettes along the edges of the grill with the longest part of the stick hanging off the edge, away from the fire.
- Stay close and turn the sticks by hand to keep from burning. Grill 4 to 5 minutes until done.
- Serve by sticking skewers straight out of the side of a cantaloupe half filled with Fresh Melon Salsa.
Yield: 24 servings
CALORIES 65; FAT 2g (sat 1g); CARB 1g (net carb 1g); FIBER 0g
Fresh Melon Salsa
Ingredients:
- 1/1/4 cup honeydew melon, small dice
- 1 cup zucchini, small dice
- 1 cup yellow squash, small dice
- 1/1/4 cup red bell pepper, small dice
- 1 tablespoon cilantro, chopped (optional)
- 1/1/8 teaspoon kosher salt
- 1/8 teaspoon ground black pepper
- 2 tablespoons vegetable oil (such as canola)
Preparation:
- Place oil in a pan and preheat over high heat.
- Add all ingredients except cantaloupe and honeydew and cook until tender, about 2 minutes.
- Remove from heat, drain and spread out on a plate.
- Immediately refrigerate, uncovered.
- When cooled, mix in cantaloupe and honeydew; cover and refrigerate at least 1 hour before serving.
Yield: 24 servings.
CALORIES 17; FAT 1g (sat 0g); CARB 1g (net carb 1g); FIBER 0g
| Source: Wine Market Council
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