LaCrescent is a tough little grape that found it’s roots in Minnesota and made a happy transition to the former cornfields at Maize Valley. It produces a wine that’s semi-sweet with apricot tones and citrusy flavors or grapefruit and tangerine throughout. Wines with similar flavor profiles are wonderful choices for pairing with (and taming) spicy foods.
Makes 4 servingsIngredients
- 2 boneless skinless chicken breasts
- 1 teaspoon finely chopped ginger
- 1 onion, cut into small cubes
- 1 red pepper, seeded and cut into small cubes
- 3 scallions, roughly chopped
- 8 Romaine or Butterhead lettuce leaves, to serve
- Dressing
- 1 large clove garlic, finely chopped
- 2 small red or green chiles, finely chopped
- 2 tablespoons fish sauce
- 2 tablespoons lime juice
- 2 tablespoons sugar
Directions
Bring a pan of water to a boil. Add the chicken and simmer until cooked through, about 10 to 12 minutes. When cool enough to handle, use your fingers or a fork and shred the chicken into a large serving bowl. Add the ginger, onion, red pepper and scallions to the chicken. Mix well and set aside.
Make the dressing by mixing all the ingredients in a small bowl. Pour over the chicken mixture and stir well.
Arrange the lettuce leaves on a serving dish. To serve, spoon some of the chicken mixture into each of the leaves. Invite diners to fold up the leaf around the filling and enjoy like a sandwich.