ashley-header

Ashley is the creator of the award-winning culinary blog NotWithoutSalt.com and author of Date Night In, a compilation of recipes designed to nourish couples’ relationships. She and her husband Gabe have three small children and a weekly “Date Night In” to continue cultivating romance while sautéing and roasting in their kitchen sharing great food and wine.

Take a peek behind the scenes with this video – then, elevate your next Date Night In with upcoming recipes and Chateau St. Jean wine pairings.


Perfect Date Night In Recipes


fish-tacos

Smoky Fish Tacos with Herby Salsa Verde and Slaw

Pair with Chardonnay | Serves 2

For the fish:
  • 3/4 pound piece of white fish
  • Zest and juice from 1/2 lime
  • Salt
  • Olive oil
  • 1/2 teaspoon chipotle chile powder
For the salsa:
  • 10 tomatillos, husks removed
  • 1/2 white onion, peeled
  • 4 garlic cloves
  • 1/2 jalapeño (more or less depending on how spicy you like your salsa)
  • 2 cups fresh herbs, packed (parsley, cilantro, mint, basil)
  • 1 tablespoon olive oil
For the slaw:
  • 1/2 head cabbage finely sliced
  • 1 teaspoon cumin seeds
  • 1/2 teaspoon sea salt
  • Juice from 1/2 lime
For the crema:
  • 1 cup sour cream
  • 1/2 teaspoon chipotle powder
  • Lime zest and juice
  • salt
For serving:
  • Corn tortillas
  • Sliced Avocado

Wood grilling plank, soaked in water for at least 1 hour

Chef 1: Season the fish with the lime zest and juice, salt, chipotle powder and olive oil. Let sit for 20 minutes before placing the fish on the soaked wood plank and grill until the fish just starts to flake, about 10 minutes. Let the fish rest.

Chef 2: Put the tomatillos, onion, jalapeño, and garlic on a roasting tray with a bit of olive oil and salt. Roast in a 425°F oven for 20 to 25 minutes until tender and caramelized in parts. Carefully transfer the roasted vegetables to a blender and blend with the fresh herbs until creamy. Add the olive oil and a hefty pinch of salt and blend again. Taste and adjust seasonings as needed.

Chef 1: In a large bowl combine the sliced cabbage, salt, lime and cumin. Let this sit for at least 10 minutes.

Chef 2: Stir together the sour cream, chipotle powder, lime and salt. Taste and adjust seasoning as needed.

Chef 1: Grill the tortillas just until warmed through.

Chef 2: Set the table and pour the wine!

Chef 1 and 2: Enjoy the tacos.


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