P-61 Black Widow

Tuna Ceviche

, , , ,

1 lb. sushi-grade tuna, sliced ½” thick
½ cup diced red onion
¾ c. fresh lime juice
½ tsp. fresh ground black pepper
1 large avocado, cut into ½” dice
¼ c. chopped cilantro
Kosher salt

Place tuna in a single layer on a baking sheet; freeze 15 minutes. Meanwhile, dice the red onion. Juice 4 to 6 limes to make ¾ cup juice. Cut tuna into ½” cubes. Put them in a ceramic or glass bowl (not metal). Use a plastic (not metal) spatula/spoon for stirring. Mix in onion, lime juice, and pepper. Cover and refrigerate 1 hour, stirring every 15 to 20 minutes. The tuna changes color slightly as it “cures”. Just before serving, fold in the diced avocado and cilantro; season to taste with salt. Garnish with whole cilantro leaves. Fun served with thick Kettle-fried potato chips to scoop up the goodness!

Accompany with Cooper-Garrod Test Pilot P-61 Black Widow

Cooper-Garrod Whipped Feta

, ,
  • 4 oz. crumbled feta
  • 4 oz. cream cheese, softened
  • 2 Tbsp. olive oil
  • 2 Tbsp. honey
  • Zest of 1 lemon
  • Juice of ½ a lemon
  • 1/8 tsp. salt
  • ¼ c. chopped pistachios

Combine first seven ingredients in a food processor and pulse process until smooth.  Put the whipped feta in your serving dish, sprinkle with chopped pistachios, and enjoy with warm pita triangles, pita crisps, crackers, or toasted baguette slices.

Accompany with Cooper-Garrod Test Pilot P-61 Black Widow

Return to Food Pairings

Lemon Cream Ravioli with Squash

, , ,
  • 10 oz. cheese ravioli
  • 2 tsp. olive oil
  • 1 Tbsp. finely chopped shallot
  • ½ each zucchini and yellow squash, sliced thin, about 1 cup total
  • ¾ c. heavy cream
  • Zest of 1 lemon
  • ¼ c. finely shredded Parmesan cheese plus more for topping
  • 1 Tbsp. chopped chives

Cook pasta according to package directions. Drain pasta, reserving ¼ c. cooking water, and return to pot. Simultaneously, heat oil in medium skillet. Add shallot and cook until soft, stirring, about 2 min. Add vegetables with salt and pepper to taste. Cook, stirring often, until squash is just beginning to soften, 2-3 min.  Add cream and lemon zest; cook until squash is tender and cream is thickened, 2 min. or so.

Add squash mixture and ¼ c. Parmesan to drained pasta. Stir to mix, adding pasta water as needed for desired sauce consistency. Serve, sprinkled with chives and additional Parmesan. Serves 2; easy to double.

Accompany with Cooper-Garrod Test Pilot P-61 Black Widow

Return to Food Pairings