78 | CITISCAPES | JUNE 2019 E AT S & D R I N K S TECHNIQUE:   Place potatoes in a large pot; cover with water and a pinch of salt, then bring to a boil. Cook for about 8 to 10 minutes, or until pliable but still firm to the touch. Drain potatoes, place on tray and allow to cool to room temperature. Next, cook the bacon in cast iron over medium heat until crisp. Set aside bacon, separating approximately 3 tablespoons of the rendered fat. Place cast iron pan over medium-high heat until hot. Meanwhile, place potatoes and thinly sliced onions in a mixing bowl and toss gently with 2 tablespoons of the olive oil, salt and pepper. Carefully grill the potatoes and onions until slightly charred, approximately 5 minutes. Return potatoes and onions to mixing bowl. For the vinaigrette, combine the remaining olive oil, bacon fat, balsamic vinegar, Dijon mustard, salt, pepper, and hatch peppers in a small bowl and whisk until blended. Add vinaigrette to the potato-and-onion mixture and toss carefully until combined. Crumble bacon over the top to garnish. PAIRING: JELLY JAR RED BLEND 2015, CALIFORNIA. This Cabernet Sauvignon-led red wine is luscious and fruit-forward with an opulent mouth feel. Zinfandel and Petite Sirah provide ripe fruit flavors of blackberry and juicy cherry while Merlot provides soft tannins that lead to a balanced finish. Grilled Leeks with Quick Homemade Red Sauce INGREDIENTS FOR SAUCE: u 5 pounds fresh tomatoes u 1 garlic clove u 2 tablespoons of olive oil u 2 tablespoons tomato paste u 1 handful fresh basil leaves u 2 bay leaves u 1/4 cup balsamic vinegar u Salt and pepper INGREDIENTS FOR LEEKS: u 12 baby leeks u 3 tablespoons extra-virgin olive oil u 24 yellow cherry tomatoes u Salt and pepper TECHNIQUE FOR SAUCE: Slice tomatoes in half. Press the cut end of the tomato against the largest holes of a box grater and grate tomato flesh into a bowl. Add half of the skins – compost the other half. This should yield nearly 4 cups of pulp. Place tomato pulp in a shallow saucepan over medium-high heat. Add salt, olive oil, tomato paste, vinegar, garlic, basil and bay leaf. Bring to a simmer. While stirring intermittently, reduce the sauce by a third; this should take about 20 minutes. Add salt and pepper accordingly. TECHNIQUE FOR LEEKS:   Trim the bottom and top ends of the leeks. Cut in half, then rinse under cold water to clear away any sand. Bring water to boil in a medium saucepan, then place the leeks in the water for no more than 60 seconds; quickly remove and place in ice cold water. Transfer to a bowl with yellow cherry tomatoes and toss with the olive oil and salt and pepper to taste. Prepare a medium-hot grill. Grill the blanched leeks and tomatoes for approximately five minutes, or just until leaks are slightly charred and tomatoes are blistered. Remove from heat and serve with homemade red sauce. PAIRING: STEELE “SHOOTING STAR” SAUVIGNON BLANC 2017, CALIFORNIA. The aromas are of guava and citrus zest, with flavors of passion fruit, pineapple and pink grapefruit. BARKER’S MARQUE “THE LOOP” MARLBOROUGH SAUVIGNON BLANC 2018, NEW ZEALAND. Aromas of passion fruit and garden peas, tropical fruit flavors and a clean, refreshing finish. Salmon with Orange-Thyme Glaze INGREDIENTS: u 1 3-pound salmon fillet u 1 clove garlic, minced u 3 tablespoons dark brown sugar u 3 tablespoons soy sauce u 1 tablespoon Sriracha u 1 tablespoon grated orange peel u 2 tablespoons parsley, minced u 2 tablespoons fresh thyme leaves u Juice of 1 orange u 2 tablespoons sesame oil u 1/4 cup extra-virgin olive oil u Coarse salt and freshly ground pepper to taste u 1 orange, cut into wheels u Sprigs of thyme, for garnish