Wine Varietal: Chardonnay
Shrimp and Cod Patties
16 ounces fresh medium shrimp peeled, tails off, deveined, and cut into chunks
12 ounces fresh cod, cut into chunks
1 cup finely crushed CAPE COD SEA SALT & VINEGAR POTATO CHIPS
1/4 cup finely chopped red onion
2 tablespoons SUTTER HOME CHARDONNAY
2 tablespoons finely chopped cilantro
2 tablespoons freshly squeezed lemon juice
1 teaspoon freshly ground black pepper
1 teaspoon kosher salt
Toasted Coconut-Jalapeno Spread
2 large heads of garlic
2 large jalapeno peppers
2 teaspoons COLAVITA EXTRA VIRGIN OLIVE OIL
1/2 cup shredded coconut
1/2 cup sour cream
1/2 cup mayonnaise
1 fresh pineapple, peeled, cored, and cut into 1/2 inch slices
2 tablespoons freshly squeezed lime juice
2 tablespoons TABASCO BRAND CHIPOTLE PEPPER SAUCE
Vegetable oil, for brushing on the grill rack
6 large soft Kaiser rolls, split
Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high heat, and generously brush the grate with the vegetable oil.
To make the patties, process half of the shrimp in a food processor until a paste forms. Add remaining shrimp, cod, potato chips, onion, chardonnay, cilantro, lemon juice, salt, and pepper to food processor. Mix until combined, 5 to 6 short pulses. Using dampened hands, separate and shape into 6 bun-size patties. Place each patty onto a square of waxed paper to enable an easy transfer to grill. Refrigerate or chill until cold and firm (approximately 1 hour).
To make the spread, cut garlic heads in half to expose the middle of the cloves. Arrange garlic in aluminum foil with cut side up; place jalapenos on top of the garlic and sprinkle with olive oil; toss to coat. Roast over medium to high heat until garlic is golden brown and tender (approximately 30 minutes). Cool. Squeeze garlic bulb between finger tips to release cloves. Transfer cloves to bowl. Mash with fork. Remove seeds and ribs from jalapenos. Finely chop jalapenos and add to garlic. Place coconut into a large, heavy, nonstick, fire-proof skillet. Place in the middle of the grill. Close lid. Stir often until golden brown. Add coconut, sour cream, and mayonnaise to the roasted garlic and jalapenos. Blend. Refrigerate until ready to assemble burgers.
To make the pineapple, combine pepper sauce and lime juice. Brush the glaze onto each slice of pineapple, coating completely. Refrigerate until ready to grill.
Place patties in the middle of the grill, surround patties with pineapple rings, and close lid. Grill patties and pineapple rings, flipping once, until cooked through (approximately 3 to 4 minutes per side). Do not overcook. Place cut surfaces of the buns on grill and toast lightly.
To assemble the burgers, cover the cut side of the top buns with coconut spread. Place a patty on each bottom bun. Add a pineapple ring to the patties. Add bun tops. Serve hot and enjoy.
Makes 6 burgers