Feel the Heat

THE RESTAURANT
Black Bass Grille
Just a stone’s throw from the water, Black Bass Grille has been a fixture in South Dartmouth’s Padanaram Village for years and years. In 2010, chef/owner Matthew Rooney purchased the restaurant, bringing a fresh perspective to the classic institution. Now, Black Bass serves lunch and dinner with a coastal, seasonal perspective: the menu is largely locally-sourced seafood, including several preparations of mussels, the Portuguese-inspired Padanaram Bouillabaisse and classics like Fish and Chips. There are also creative preparations of pizza and meat for landlovers.

On Tuesdays, Rooney donates 10% of the restaurant’s proceeds to a local charity like the New Bedford Ocean Explorium, the Gloria Gemma Breast Cancer Resource Foundation and the Mass Food Bank. His community mindedness also extends to local winemakers. Every month, Rooney invites a vineyard to Black Bass for a wine dinner, which is a five-course meal paired with the vineyard’s wines. 3 Water Street, South Dartmouth. 508-999-6975, www.blackbassma.com

THE RECIPE

Grilled Boston Bibb with Charred Asparagus, Fried Goat Cheese & Grapefruit Vinaigrette
Serves Two

For the salad:
1 head of Boston Bibb lettuce
1 bunch of asparagus
Canola oil for grilling

For the goat cheese:
A small package of goat cheese
Egg wash
1/2 c flour
1/2 c Panko bread crumbs
1 sprig fresh thyme, finely chopped
1 sprig fresh rosemary, finely chopped
Kosher salt to taste
Ground white pepper to taste
3 c canola oil for frying

For the vinaigrette:
Freshly squeezed grapefruit juice (preferably not ruby variety)
1/2 tsp honey
Greek extra virgin olive oil
Kosher salt to taste
Ground white pepper to taste

To prepare the vinaigrette:
Generally vinaigrettes are made with one-third acid to two-thirds oil. In this case, a tad less oil will bring out the wine’s grapefruit notes all the more. In a resealable jar, combine the grapefruit juice, honey, olive oil, salt and pepper. Cover and shake to combine. Taste for balance and seasoning and adjust accordingly. Set aside.

To prepare the fried goat cheese:
Cut goat cheese into 3/4 inch discs and gently form with your hands, as goat cheese tends to crumble slightly. Put on a plate. You’ll need three small cereal bowls. In one, combine Panko, herbs and a pinch of salt and pepper. In another combine flour and a pinch of salt and pepper; and in the third, the egg wash. Place the goat cheese discs in the seasoned flour to coat, then into the egg wash to coat, then into the seasoned bread crumbs. Be sure to coat the entire disc with bread crumbs and place back on the plate and refrigerate. Heat the canola oil in a three-quart sauce pot to 325 degrees. Fry the discs until golden brown. In order to have the cheese discs be fried golden and still creamy, the cooking must be done just moments before the grilling of the Bibb and asparagus.

To prepare the salad:
Heat one of the following to medium to high heat: a hardwood charcoal grill, gas grill or grill pan on your stovetop. Remove outer leaves of Boston Bibb lettuce and cut the rest in half. On a salad plate, add two tablespoons canola oil with a pinch of salt to taste. Place the lettuce halves one at a time, flat side down in the seasoned oil to coat and set upside down on another plate. For the asparagus, cut the ends off and place on the plate with the seasoned oil (add more oil and salt as needed). Set asparagus aside until grill is ready. Once the grill is near ready, fry the goat cheese discs as the grilling process is very quick. Once the cheese is fried, place on a clean plate lined with a paper towel to drain. Now begin grilling the asparagus to start: time will be defined by the thickness of the spears, and you want grill marks but still an al dente texture. Add the Bibb lettuce, flat side down on the grill, for about a minute just to get some grill marks and heat through. Remove from the heat. To plate, place the Bibb lettuce flat side up on the plate, drape the charred asparagus over it, add the fried goat cheese and drizzle the dressing over the salad. If desired, finish with freshly cracked black pepper and serve.

THE WINE PAIRING
Running Brook Reserve Chardonnay
Running Brook Vineyard in North Dartmouth brings old world inspiration to New England. Manuel Morais and Pedro Texeira both grew up in Portugal before finding their way to Massachusetts and opening the vineyard in 1998. Running Brook produces mostly whites like a Vidal Blanc and Pinot Gris, but also bottles a Pinot Noir, a Cabernet Franc blend and two dessert wines. Their buttery Reserve Chardonnay is aged in oak barrels and retails for $19. 335 Old River Road, North Dartmouth. 508-985-1998, www.runningbrookwine.com