Jordan Estate Tales - Volume 7, 2012 - 11

make this at home:

SuMaC ruB
¼ cup Sumac

Habanero

Sumac
Tangy like citrus but without
the acidity, the sumac berry
is a staple in Middle-Eastern
preparations. We use sumac in
our Maui onion marinade for
lamb and on tagine-roasted
poultry. The lack of acidity in
sumac highlights the wine’s
structure and pulls fruit flavors
forward in the dish.

2 tablespoons dehydrated
garlic, crushed into powder
2 tablespoons dehydrated
onion, crushed into powder
6 tablespoons kosher salt
3 ½ tablespoons Chinese dried
mustard (Coleman’s may be
substituted)
3 tablespoons dehydrated
ancho chili, crushed into
powder
3 ½ tablespoons demerara
sugar (Turbinado or Sugar in
the Raw may be substituted)
4 teaspoons smoked paprika
2 tablespoons black pepper,
ground

ancho

2 tablespoons Turkish Aleppo
pepper

Chilies
Two of my favorite chilies are
the habanero with its fiery heat
and subtle fruit flavors and the
relatively tame ancho, which
has sweetness and depth.
I use the habanero in seafood
preparations, such as ceviches
or Peruvian tiraditos—a lovely
pairing with our Chardonnay.
Wonderful in cold weather
stews, ancho also makes a
great base for our grilled
hangar
steak
seasonings,
Sonoma lamb dry rubs and
marinades.

2 tablespoons dehydrated
thyme
2 tablespoons coriander,
toasted and grounded

Instructions:

Shichimi togarashi
Also known as Japanese seven
spice, Shichimi Togarashi is as
ubiquitous to Japan’s tables as
salt and pepper in America. I use
it on grilled seafood and as an
addition to tempura batters.

Salts
Making my own sea salts is a living souvenir of my
travels; they each have a story. Mixing the salts with
dehydrated fruits and vegetables take this essential flavor
component to a whole new level. Discover how to make
these intriguing salts yourself at jordanqr.com/salt.

To make the sumac rub,
combine all ingredients and
pulse in a spice or coffee
grinder. Store in a mason jar
or airtight container and keep
in the pantry for up to one
month. This recipe will yield
1 ¾ cups and will enhance
any grilled lamb preparation,
bistro cut of beef or classically
roasted chicken.
— Todd Knoll, Executive Chef,
Jordan Vineyard & Winery

11

http://www.jordanwinery.com/culinary/recipes/78 http://www.jordanwinery.com/culinary/recipes/81 http://www.jordanwinery.com/culinary/recipes/83 http://www.jordanqr.com/salt

Jordan Estate Tales - Volume 7, 2012

Table of Contents for the Digital Edition of Jordan Estate Tales - Volume 7, 2012