Macanese Fried Rice

Feeding the Dragon: A Culinary Travelogue Through China with Recipes by Nate and Mary Kate Tate

(Andrews McMeel Publishing, 2011, $24.94)

This dish is the essence of Chinese-Portuguese fusion. Fried rice, a distinctly Chinese dish, is fused with Mediterranean black olives, chorizo, and salt cod. Bacalao is used primarily as a flavoring agent in Macanese fried rice; however, it is difficult to find and prepare. We substitute a dash of Asian fish sauce in its place in this recipe, which gives the rice a similar flavor, but if you can find bacalao (or its Italian equivalent, baccalà) at a fishmonger or specialty food store, substitute three ounces (rehydrated and chopped) for the Asian fish sauce.

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DESTINOS CRUZADOS 2010 D.O. LA MANCHA
(100-PERCENT MACABEO)

Macabeo is a little-known grape variety here in the U.S., but in Spain it’s one of the three varietals that make up Spanish Cava (Spain’s famous sparkling wine). Some would still call Cava “Spanish Champagne.” Macabeo is also used to blend wonderful white wines. The variety produces wines of medium to high acid, which are intended to be enjoyed young.

Destinos Cruzados 2010 D.O. La Mancha (100-percent Macabeo) comes from the Denomination of Origin (D.O.) La Mancha – about 100 miles south of Madrid. This young, very fresh wine is crisp and lively with clean, balanced acidity; flavors of green apple, citrus and tropical fruit abound in a very pleasing way. This wine begs to be a first pour at any event. It pairs well with seafood dishes, most mild to spicy Asian cuisine, and perfectly complements dishes made with fish sauce. With its low price, this wine is a great value and definitely a must-try.

— Rick Mindermann
Rick is Store Director of Corti Brothers in Sacramento, personal assistant to Darrell Corti, and Culinary Blogger for Corti TV: sites.google.com/site/tvcorti/home/BLOG.