Chera Little is a native of Austin, Texas and she cannot wait to represent her city in the finals. She is a seasoned cooking competitor and has entered various competitions across the country. Through the support and encouragement from her late husband, Gary, she has been entering recipe contests since 2009. Although Chera was taking time off, her husband strongly encouraged her to enter this competition. When she’s not in the kitchen, she is on the golf course, tending to Gary’s garden, or visiting wineries. Chera is bringing her mother to Sonoma and is looking forward to competing in the finals in Gary’s honor.
This glorious winning appetizer by Austin Semi-finalist, Chera Little, represents the ideal pairing for our Sonoma Brut sparkling wine. The fresh cod is glazed with a miso and maple sauce and topped upon a crispy won ton wrapper. The light-bodied texture and fresh, bright acidity in the Sonoma Brut compliment the Asian flavors in this cod recipe. This appetizer was selected as the only semi-finalist to move on from Austin to compete in the Glorious Bites final competition in Sonoma. We are excited to see how this seafood bite measures up to the other two finalists from D.C. and L.A.
1/4 cup white miso paste
1/4 cup rice wine vinegar
3 tbs fresh squeezed lime plus its zest
1 1/2 tbs sesame oil
2 tbs grated ginger
4 tsp pure maple syrup
3 tsp sriracha pepper sauce
1 tsp black pepper
1/2 tsp salt
2 – 6 ounce skinless black cod fillets
2 tbs black and white toasted sesame seeds
1/4 cup unrefined coconut oil
1 bunch bok choy leaves, whites left whole, greens julienned
1/4 cup corn starch
1/4 cup cream cheese, brought to room temperature
1 tbs jalapeno pepper minced, minced
1 tbs jalapeno jelly
24 – 28 won ton wrappers
2 egg whites, beaten
Salt to taste
1 1/2 cups bagged Asian chopped salad
6 ounces mandarin oranges, drained and cut in half
3 tbs crushed cashews nuts for garnish
1 serrano pepper, thinly sliced for garnish
- Heat oven to 400 degrees F.
- Combine the first 9 ingredients. Reserve 2 tablespoons for the wontons and a few tablespoons for plating.
- Place fish on greased baking pan. Coat each piece with the sauce, approximately 1 1/2 tablespoons each and bake until for 10 minutes. Finish the last few minutes under the broiler. Remove, slice into 1 ounce portions and top with sesame seeds.
- While fish bakes, heat oil over medium in a large pan. Lightly fry the whites of the bok choy for 3 – 4 minutes; you want it to stay stiff. Remove to paper towels and then dice and set aside. Coat the leaves in corn starch and fry for a minute or two. Remove to paper towels.
- Blend the reserved sauce, cream cheese, pepper, and jelly. Lay out 1 wonton and spread with 1 teaspoon of the cream cheese mixture, leaving edges clean. Wet the edges with egg whites, top with another wonton and press edges to seal. Fry on each side, approximately 4 minutes until golden brown. Remove to paper towels and sprinkle with salt.
- Combine the cooked bok choy, mandarin oranges, and reserved sauce.
- Place equal amounts of salad mixture onto the wonton, add the fish, drizzle with sauce and top with the crispy bok choy, nuts and thin slices of peppers.
For a printable pdf version of this recipe click here.
Join us for the FINAL event on October 15th, at our winery in Sonoma. Leslie Sbrocco, award-‐winning author, speaker, consultant, and television host, known for her entertaining approach to wine and food, will be the emcee for the finals. Our guest judge, Sara Deseran, is a longtime San Francisco-based food writer and the editor-at-large for San Francisco magazine, as well as the Director of Marketing and Branding for Tacolicious. Chef Jennifer Lutrell, the Executive Chef at The Fork of Point Reyes Farmstead Cheese, the company’s on-property Culinary & Educational Center, will be doing a live cooking demo. It is a truly glorious culinary event, not to miss! For tickets and more information click here.