Reinventing the Classics

DeWolf Tavern puts a fall twist on a summer favorite

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THE RESTAURANT
DeWolf Tavern

The globally-influenced menu presented by chef/owner Sai Viswanath has been garnering accolades for DeWolf Tavern since it opened in 2004. His blend of New American and Indian cuisine is unique in its conception (Lamb Vindaloo Tortellini, Naan Pizza, Tandoor Spice Cured Pork Chop) and its execution (Chef Sai uses a traditional tandoori oven in his kitchen). While the upstairs dining room of the Bristol waterfront restaurant is decidedly fine dining, the downstairs tavern offers a more casual menu, creative cocktails and live jazz on Wednesday nights. 259 Thames Street, Bristol. 401-254-2005, www.dewolftavern.com

THE RECIPE


Grilled Swordfish with Apple and Cranberry Couscous and Cider Beurre Blanc
Serves 4

Ingredients:
4 6oz swordfish steaks
Salt to taste

For couscous:
1 tbsp curry powder
1 tsp ground turmeric
Salt to taste
1 granny smith apple
1/4 c dried cranberries
1 shallot, minced
1 celery stalk, minced
1/2 carrot, peeled and minced
2 1/2 c hot, boiling water to cover
2 c Israeli couscous
Butter or olive oil as needed

For the beurre blanc:
1 stick butter; cut into small cubes
Salt to taste
1 shallot, minced
1/4 c apple cider
1/2 c white wine
Juice from half a lemon

Heat grill to medium heat.

To make the couscous:
Heat up a small sauté pan. Add butter or oil, sautee the shallots, carrot and celery. When soft, add the turmeric, curry powder and cranberries. Add couscous to a small bowl then toss in sautéed ingredients. Add boiling water to bowl, toss gently to coat couscous. Top with plastic wrap and steep. When couscous has absorbed all water, fluff with large fork. Peel apple and slice thin, then slice into julienne slices. Add apple to couscous. Add salt to taste. Keep warm.

To make the beurre blanc sauce:
Heat a small pot, and add butter or oil as needed. Add minced shallots and cook until soft. Add wine and reduce by half, then add lemon juice. Add butter two cubes at a time and whisk until each cube is dissolved. Add apple cider and salt as needed while whisking. Fine strain into a sauce container. Keep warm.

To grill the fish:
Salt each steak and rub with olive oil; put each steak on the grill and cook until medium well. You don’t want to overcook the swordfish because it will be very dry.

THE WINE PAIRING
Jonathan Edwards Estate Chardonnay

Just over the state line in Connecticut is Jonathan Edwards Winery. The vineyard bottles both estate-grown wines and vintages made from California-grown grapes. The Estate Chardonnay ($23) balances oak with citrus flavors that complement the fall palate of this dish nicely. After dinner, bar manager Eli Sweet recommends Newport Vineyards Vidal Ice Wine ($30), a deliciously sweet dessert wine made from grapes that have been allowed to freeze on the vine. Jonathan Edwards: 23 Chester Maine Road, North Stonington, CT. 860- 535-0202, www.jedwardswinery.com. Newport: 909 East Main Road, Middletown. 401-848-5161, www.newportvineyards.com

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