Vintij Bistro & Wine Boutique

Chef, John Jacob
10859Emerald Coast Pkwy., Destin, FL
850-650-9820

Wild Green Caesar Salad with Pan Fried Oysters,
Pepper Charred Yellowfin Tuna Salad with Soy-Garlic Vinaigrette,
Smoked Chicken Salad with Port Wine-Raspberry Vinaigrette
Smoked Salmon Salad with Skillet Corn Cakes and Balsamic Vinaigrette

Wild Green Caesar Salad with Pan Fried Oysters

Caesar Vinaigrette:

  • 3 Tbsp. chopped anchovy
  • 2 Tbsp. chopped garlic
  • Juice of 3 lemons
  • 1 Tbsp. Dijon mustard
  • 1 Tbsp. worcestershire
  • 1 Tbsp. balsamic vinegar
  • 1 1/2 tsp. salt
  • 1 1/2 tsp. pepper
  • 1/2 tsp. herb mix
  • 1 cup canola oil
  • 1/8 c. water

Combine all ingredients, except the oil, in a mixing bowl. Whisk the ingredients well. Drizzle in the oil slowly. If the vinaigrette gets too thick, drizzle in a little water.

Pan-Fried Oyster Mixture:

  • 1 dozen oysters, drained
  • 1 cup flour
  • 1 cup corn meal
  • 1 Tbsp. Old Bay seasoning
  • 1 tsp. black pepper
  • 1 tsp. salt

Combine all dry ingredients together. Dust oysters with flour/cornmeal mixture. Pay fry in hot oil or butter until golden brown.

To Serve:

Toss mixed salad greens with vinaigrette dressing. Surround salad with fried oysters and cheese. Garnish with cracked black pepper and crostini.

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Pepper Charred Yellowfin Tuna Salad
with Soy-Garlic Vinaigrette

Pepper-Charred Yellowfin Tuna:

  • 1 lb. sushi grade yellowfin tuna
  • Cracked black pepper
  • Kosher salt
  • Black and white sesame seed mixture
  • 3 oz. canola oil

Press cracked pepper, salt, and sesame seeds on tuna filets. Heat canola oil in skillet until hot. Sear tuna rare. Remove fish from pan and cool.

Pickled Vegetables:

  • 1 yellow squash
  • 1 zucchini
  • 1 red pepper
  • 1 red onion
  • 1 Tbsp. salt
  • 1 Tbsp. black pepper
  • 1 Tbsp. chopped cilantro
  • 1 1/2 cups white vinegar
  • 1/4 cup sugar

Julienne squash, zucchini, pepper and onion. Combine all ingredients and pickle over night.

Soy-Garlic Vinaigrette:

  • 2 tsp. chopped garlic
  • 1/4 cup soy sauce
  • 2 tsp. chopped ginger root
  • 1/4 – 1/2 cup rice vinegar
  • 1 1/2 cups canola oil
  • 1/4 cup honey
  • 3 Tbsp. sesame oil

Combine ingredients, excluding oils, in a blender. Slowly drizzle in oils.

To Serve:

Toss mixed salad greens with vinaigrette. Slice cooked tuna and surround greens. Add crumbled feta cheese, honey roasted walnuts and pickled vegetables.

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Smoked Chicken Salad
with Port Wine-Raspberry Vinaigrette

Port Wine-Raspberry Vinaigrette:

  • 1 cup raspberry vinegar
  • 1/4 cup honey
  • 1 Tbsp. garlic
  • 2 Tbsp. basil
  • 1/2 cup herb oil
  • 1/2 tsp. Salt
  • 1/2 tsp. Pepper
  • 1/2 cup port wine

Whisk all ingredients together until blended.

To serve:

Coat mixed salad greens with vinaigrette. Surround with 1 lb. sliced smoked chicken, 1/2 pint washed, hulled, and sliced strawberries.

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Smoked Salmon Salad with Skillet Corn Cakes
and Balsamic Vinaigrette

Balsamic Vinaigrette:

  • 1 Tbsp. chopped roasted garlic
  • 1 Tbsp. chopped shallot
  • 2 tsp. fresh tarragon, chopped
  • 2 Tbsp. fresh basil, chopped
  • 2 cups roasted garlic oil
  • 1 1/2 cups balsamic vinegar
  • 1 tsp. salt
  • 1 tsp. pepper

Whisk all ingredients together until blended.

Skillet Corn Cakes:

  • 3 eggs
  • 1 tsp. Baking powder
  • 1 1/2 cups flour
  • 1 1/2 cups cornmeal
  • 3 cups heavy cream
  • 1/2 Tbsp. thyme
  • Pinch of Old Bay seasoning
  • Oil for frying

Combine all ingredients. Heat oil in a black cast iron skillet and cook on both sides until golden brown.

To serve:

Toss mixed salad greens with vinaigrette. Surround greens with thinly sliced smoked salmon and corn cakes. Add cheese, pine nuts and cracked black pepper.

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