Category Archives: Recipes

Teriyaki Glazed Spare Ribs

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teriyaki-ribsINGREDIENTS:
•  2 (4 pound) racks pork spareribs, trimmed of excess fat
•   ½ cup Chinese Five Spice
•  Sea salt and fresh ground pepper

GLAZE INGREDIENTS:
•  1 cup low sodium soy sauce
•  1 cup grapefruit juice
•  ¼ cup hoisin sauce
•  ¼ cup ketchup
•  3 tablespoons rice wine vinegar
•  ¼ cup brown sugar
•  1 fresh red chili, minced
•  2 garlic cloves, smashed
•  2 inch piece fresh ginger, whacked open with the flat side of a knife
•  2 tablespoons sesame seeds, for garnish
•  Chopped fresh Cilantro and green onion, for garnish

DIRECTIONS:
Preheat the oven to 300 degrees. Rub the ribs all over with the five-spice powder, then season generously with salt and pepper. Put the ribs in a single layer in a roasting pan and slow roast until they are almost tender, about 2 hours.

Meanwhile make the glaze. In a large bowl combine the soy sauce, grapefruit juice, hoisin sauce, ketchup, vinegar, brown sugar, chili, garlic and ginger in a saucepan. Bring the sauce to a simmer over medium heat. Cook until the sauce reduces and thickens then remove from the heat. Strain the sauce and reserve.

When the ribs are about 30 minutes away from being done, baste them with the teriyaki sauce. Cook until the meat pulls easily from the bone.

Just before serving, preheat the broiler. Baste the ribs again and brown them under the broiler for 5 to 8 minutes (or to desired level of crispness, keep an eye on them, they can burn quick). Separate the ribs with a cleaver or sharp knife, pile them on a platter and pour over remaining sauce. Sprinkle with sesame seeds, cilantro and green onion as desired.  Recipe courtesy of Tyler Florence.

LimitedSyrGren-prnt Cambridge Cellars Limited
Syrah Grenache
Dry Creek Valley, CA

Cambridge California Cellars strive to produce wines that embody the designations from where they are grown.  Their “Limited” wines represent those rare, exceptional lots from distinguished appellations throughout California’s wine country.  The Syrah Grenache is sourced from Dry Creek Valley, specifically the Simpson Vineyard that sits on the northern end with a cooler climate.  Situated between the Russian River and Lake Sonoma, the vines are well-irrigated and produce ripe, plump styles of wine.  Most known for growing exceptional Zinfandel, Dry Creek has expanded its reputation over the years and is now growing excellent Rhone and Bordeaux varietals.

DougFrost“Syrah and Grenache, these two grapes play well together. Grenache for its raspberry, white pepper and mint notes and Syrah for its more brooding black pepper along with darker fruits like cherry and plum. This is just tannic enough to ask for food to accompany it.” – Doug Frost, MS, MW


Winemaker: Douglas Danielak
Appellation: Sonoma County, California
Varietal Blend:  60% Syrah, 40% Grenache
Analysis: 15.9% alcohol / volume

Prosciutto Wrapped Halibut with Asparagus Sauce

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INGREDIENTS:
Halibut•  5 tablespoons unsalted butter
•  4 scallions, thinly sliced
•  1 pound asparagus, spears sliced ½ inch thick, tips separate
•  1 cup water
•  1 cup packed baby spinach
•  salt and fresh ground pepper
•  8 thick slices of prosciutto
•  4 skinless halibut fillets (about 5 ounces each)
•  8 small sage leaves, halved length wise
•  1 tablespoon extra virgin olive oil

DIRECTIONS:
Preheat oven to 450 degrees. In a skillet, melt 4 tablespoons of the butter. Add the scallions and cook over low heat until softened, about 3 minutes. Add the asparagus spears and the water and cook until tender and the water reduces to ¼ cup, about 5 minutes. Add the spinach and cook just until wilted, about 2 minutes. Puree the mixture in a blender until smooth; season with salt and pepper. Transfer the sauce to a small saucepan and keep warm.

Arrange the prosciutto slices in pairs, overlapping them slightly. Place a halibut fillet in the center of the prosciutto and top each fillet with 2 sage leaves. Season with salt and pepper and wrap the prosciutto around the fish.

In a large ovenproof skillet, melt the remaining 1 tablespoon of butter in olive oil. Add the halibut and cook over high heat until browned on the bottom, about 3 minutes. Carefully flip the fish and add the asparagus tips to the skillet. Transfer to the oven and roast the prosciutto wrapped halibut for 5 minutes.

Spoon the asparagus spinach puree onto plates, arrange the prosciutto wrapped halibut and asparagus tips alongside and serve immediately.  Recipe courtesy of Food & Wine Magazine.

TIerraYMarSB Silky_StickerTierra y Mar
Big Ranch Road Vineyard
Sauvignon Blanc
Napa Valley, CA

Tierra y Mar wines are produced from vineyards situated in select parts of Napa and Sonoma.  This Sauvignon Blanc is sourced from Big Ranch Road, in the Oakville District of Napa Valley. Oakville is known for its success with Bordeaux varietals, which includes Sauvignon Blanc. Warmer temperatures and gravelly, sandy soils help produce excellent Sauvignon Blanc.   Delicate straw and alluring aromatics shine in this racy stunner.  Notes of dandelion, honeysuckle and bright pineapple open on the nose with a mouth-feel of fresh fruits like green apple and pear.  This wine offers great acidity and a long fruit finish with a touch of a fresh herbs and clover rounding out the palette.

DougFrost“If all you know of Sauvignon Blanc is its herbaceous New Zealand side, this easy drinker offers another view: honeydew melons, red apples and even peaches to go along with the hints of lemongrass and chervil. It’s a tiny bit sweet but that just adds to the easy, tasty character.” – Doug Frost, MS, MW

Winemaker: Douglas Danielak
Appellation: Napa Valley, California
Varietal Blend:  100% Sauvignon Blanc
Analysis: 14.4% alcohol / volume

Duck Breast, Lentil and Parsnip Salad

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duckbreast-saladINGREDIENTS:
•  ½ cup French green lentils
•  ¼ cup extra virgin olive oil
•  2 tablespoons plus 1 teaspoon red wine vinegar
•  Salt and fresh ground pepper
•  One medium parsnip (about 8 ounces) peeled
•  Vegetable oil for frying
•  Four 5-6 ounce skinless duck breasts (or chicken breasts)
•  5 ounces mesclun greens (10 loosely packed cups)

DIRECTIONS:
Put the lentils in a small saucepan, cover with 1 inch of water and bring to a boil. Simmer over low heat until tender, about 20 min.

In a small bowl, combine the olive oil with the red wine vinegar and season with salt and pepper. Drain the lentils and return them to the saucepan. Add 2 tablespoons of the vinaigrette, season with salt and pepper and toss lentils well. Cover and keep warm.

Using a mandolin or a vegetable peeler, thinly slice the parsnip lengthwise into strips. In a large skillet, heat ½ inch of vegetable oil until shimmering. Add one-fourth of the parsnips to the oil at a time and fry over moderate heat until browned, about 1 minute. With a slotted spoon, carefully transfer the parsnips to paper towels to drain. Lightly season the parsnips with salt.

Pour off all but 1 tablespoon of the oil in the skillet and heat until shimmering. Season the duck breasts with salt and pepper, add them to the skillet and cook over moderately high heat until nicely browned outside and medium rare inside, about 4 minutes per side. Transfer the duck to a carving board and let sit for 5 minutes.

In a large bowl toss the mesclun greens with the lentils. Slice the duck breasts in thin strips crosswise. Add the duck to the salad along with the remaining vinaigrette and toss well. Add some crisp parsnips to the salad and toss again and top with remaining crisp parsnips for serving.   Serves 4.  Recipe courtesy of Food & Wine Magazine

TierraYMarPinot silverstarTierra y Mar
Floral Cuvee
Sonoma County, CA

Tierra y Mar translates to Earth and Sea, a nod to the special relationship between land and water.  At Tierra y Mar they produce wines that are the ultimate expression of nature’s balance and harmony, allowing the wines to speak for themselves as they are the unique creation of the grape, soil, water and climate of where they are grown.  Tierra y Mar wines are produced from vineyards situated in select parts of Napa Valley and Sonoma County.  Sonoma County, with miles of coastline and sun-kissed valleys, provides diversity within its growing regions.

DougFrost“With a delightful, floral character adding interest to the strawberry and raspberry nose, this reflects cool growing conditions, perhaps cooler than many competitive Pinot Noir sites in California and far more appropriate to the grape. This is gentle throughout but not short or simple as a result; it just happens to drink easily.” – Doug Frost, MS, MW

Critical Acclaim: SILVER STAR rated, Doug Frost, MS, MW
Winemaker: Douglas Danielak
Appellation: Sonoma County, California
Varietal Blend:  100% Pinot Noir
Analysis: 14.4% alcohol / volume

 

Spicy Salmon with Asparagus

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WC-March-2015

spicy-salmonINGREDIENTS:
•  2 Salmon fillets, about 1.5 pounds
•  ¼ pound Asparagus
•  ¼ pound red potatoes
•  2 tablespoons olive oil
•  ¼ teaspoon Paprika
•  Salt and Pepper to taste
•  2 garlic cloves chopped

DIRECTIONS:
Marinate the salmon fillets in a bowl with a tablespoon of olive oil, piri piri (or hot sauce), chopped garlic, paprika, and salt and pepper to taste.  Cover it and let it marinate in the fridge for about 2 hours.

Take out of the fridge and place the salmon on a greased baking sheet, preheat the oven to 350 degrees Fahrenheit.

Slice the red potatoes into quarters and season them with salt and pepper to taste and the other tablespoon of olive oil and place on the baking sheet. Chop the asparagus in halves and add them to the baking sheet.

Once ready, place the baking sheet in the oven and let it cook for about 23-25 minutes, or until the salmon is well done and the potatoes have browned a bit.
Serve on a plate and enjoy!

QuintaGarridaReserva_redQuinta da Garrida
Reserva Red
Dao, Portugal

Bold_stickerBacalhôa Vinhos de Portugal, S.A., one of the biggest and most innovative wine-making companies in Portugal, has developed a range of wines throughout the years that has ensured a solid reputation and the preference of national and international wine lovers. A family controlled company dating back to the 1920s, they produce wine in the same way we enjoy it: for friends and amongst friends, in our daily lives and in special occasions.  The single estate of Quinta da Garrida in Dão is located in Vila Nova de Tazém, with granitic, light and poor soils, typical from the region, this land allows Bacalhôa to create wines with very specific characteristics.   Ideally pairs well with traditional Portuguese cuisine.

Francisco-Antunes“Deep ruby color. Exuberant nose with light floral and ripe fruit nuances.  It also shows some toastiness from the wood where it aged.  Elegant palate with notes of ripe fruit. Full-bodied and persistent aftertaste,” winemaker, Francisco Antunes.

Winemaker: Francisco Antunes
Appellation: Dao, Portugal
Varietal Blend:  70% Touriga Nacional, 30% Tinta Roriz
Analysis: 13.5% alc/vol
Critical Acclaim: Bronze Medal International Wine Challenge 2013

 

Portuguese Fish Supper

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portugese-fish-supperINGREDIENTS:
•  1 tablespoon extra-virgin olive oil
•  1/3 pound Spanish style chorizo, casing removed and diced or crumbled
•  1 medium onion, chopped
•  2 large cloves garlic, chopped
•  1 small bundle black or dinosaur kale, thinly sliced
•  A few grates nutmeg
•  Salt and freshly ground black pepper
•  1 cup chicken stock
•  1 (8 oz) can tomato sauce
• 1 (15 oz) can diced tomatoes or fire roasted diced tomatoes
•  1 (15 oz) can garbanzo beans, rinsed and drained
•  A couple sprigs fresh thyme, leaves chopped
•  4 (6 to 8 oz) thick pieces cod or haddock fillets
•  Seafood seasoning or sweet paprika (recommended: Old Bay)
•  Chopped flat-leaf parsley, for garnish
•  Crusty bread or Portuguese rolls, for mopping

DIRECTIONS:
Heat the extra-virgin olive oil over medium-high heat in a high-sided skillet or Dutch oven. Add the chorizo and render for a couple of minutes, then add the onions and cook until softened, about 5 minutes. Stir in the garlic and cook for 1 to 2 minutes. Add the kale and toss to wilt, then season with a few grates of nutmeg and salt and pepper, to taste. Stir in the stock, tomato sauce, diced tomatoes, garbanzo beans and thyme. Bring to a simmer and cook over low heat for 10 minutes. Cool and store for a make-ahead meal.

Reheat sauce, covered, in high-sided skillet over medium heat, stirring occasionally, until sauce is hot and bubbly, about 10 to 15 minutes.  Season the fish with seafood seasoning or paprika and salt and pepper, to taste. Add the fish to the sauce and cover. Cook until the fish is opaque and cooked through, about 5 to 7 minutes. Ladle into shallow bowls garnished with parsley. Serve with crusty bread for mopping.

Recipe courtesy of Food Network, Rachel Rayhttp://www.foodnetwork.com/reciperachael-ray/portuguese-fish-supper-recipe.html

Silky_StickerQuintaDaGarrida_white_bottleQuinta da Garrida
Encruzado
Dao, Portugal

Quinta da Garrida was bought by Aliança Vinhos de Portugal in 1998.  Situated in the foothills of the Serra da Estrela  mountain range in the Dão Region, Quinta da Garrida distinguishes itself for the diversity of wines it may offer.  Due to the vineyards being divided in separate parcels, the Quinta da Garrida wines are vinified separately preserving the authenticity and character of each vineyard.   Quinta da Garrida white is made from the Encruzado grape variety, typical and unique to the Dão region. Forty percent of the wine is fermented in French oak barrels and suffers battonage (less stirring to increase taste of the wine) during 3 months.  The Encruzado varietal combines very well with light meals, fat fishes and seafood salads.

Francisco-Antunes“Very pale yellow color. Intense but delicate aroma with white pulp fruits and soft toasted hints. Balanced and with long and intense mouth end.  Good acidity, refined and elegant,” winemaker, Francisco Antunes.

Winemaker: Francisco Antunes
Appellation: Dao, Portugal
Varietal Blend:  100% Encruzado
Analysis: 13.5% alc/vol

 

Spaghetti Carbonara

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WC-March-2015-3clubINGREDIENTS:
spaghetti-carbonara• 1 pound spaghetti
• 8 ounces (8 slices)bacon, cut 1” thick crosswise
• Course salt and freshly ground pepper
• 3 large eggs
• 3/4 cup grated Parmesan cheese, plus more for serving
• ¼ cup half-and-half

DIRECTIONS:
Set a large pot of water for boil (for pasta).  In a large skillet, cook bacon over medium heat, stirring occasionally, until crisp, 8 to 12 minutes; transfer to a paper-towel-lined plate.
Salt boiling water generously; add pasta and cook until al dente, according to package instructions. Meanwhile, in a large bowl, whisk together eggs, Parmesan, and half-and-half.  Set aside.
Drain pasta, leaving some water clinging to it.  Working quickly, add hot pasta to egg mixture.  Add bacon; season with salt and pepper, and toss all to combine (heat from pasta will cook eggs).  Serve immediately, sprinkled with additional Parmesan.  Recipe courtesy of Casa Agricola Alexandre Relvas.

Merino-Old-vinesHerdade Sao Miguel
Merino Old Vines
Alentejano, Portugal

Situated in the municipality of Redondo, Herdade encompasses 175 hectares of which 35 are planted vines in loam soil and 97 hectares contain cork trees that were planted between 1998 -1999.   Herdade was acquired by Alexandre Relvas in 1997, who dedicates his efforts to the breeding and conservation of local species in extinction throughout the vineyard’s territory.   The Aragonez is one the most well known grape varieties in the Iberian Peninsula. It originates in Spain, where it is named Tempranillo.  The Aragonez grape develops wines containing a high degree of alcohol, low acidity and greatly aromatic with red fresh fruit.

winemakers“A juicy, medium-bodied red, showing dark plum and red currant flavors, with accents of black licorice.  Milk chocolate notes emerge on the spicy finish. Pairs nicely with pasta, poultry and soft cheeses“, winemaker Alexandre Relva.

Winemaker: Alexandre Relva
Appellation: Alentejano, Portugal
Varietal Blend:  50% Aragonez, 30% Syrah, 20% Alicante Bouschet
Analysis: 13.0% alc/vol

Merino_winery

Coffee Rubbed Skirt Steak

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Fire up the Grill!
Great recipe to pair with the Big Game and Chapter Three Shiraz!

Coffee-Skirt-SteakINGREDIENTS:
•  2 lbs. skirt steak
•  2 tablespoons ground coffee beans
•  2 tablespoons ground black pepper
•  1 ¼ tablespoon sea salt
•  1 tablespoon smoked paprika
•  ¼ teaspoon cayenne pepper

DIRECTIONS:
Mixed all dry ingredients and rub Steak both sides.   Refrigerate 4 hours or overnight.

Prepare grill (preferable charcoal) and grill steaks two-three minutes per side on high heat.

Let rest 5 minutes.  Cut across grain and serve with a glass of Chapter Three Shiraz.  Serves 4
Recipe compliments of Epic Wines.

Bold_stickerChapter-3-ShirazMcPherson
Chapter Three Shiraz
Central Victoria, Australia

This is the third range to be released into the McPherson portfolio and has been created with the finest attention paid to viticultural practices and winemaking techniques to achieve wines of perfect harmony, great style and superb quality.  Fruit was harvested from 15-year-old vines in exceptional vineyard sites on top of the Strathbogie Ranges.The vineyards are situated on granitic sand and rock, which give the wine notable terroir.  Smooth, complex and elegant, this medium bodied, cool climate red evolves with stunning aromas of ripe sweet berries coupled with a floral, violet – like perfume and smoky, chocolate suggestions. The perfect accompaniment to fillet steak or venison – or for something a little different try it with some chocolate cake.

“Harmoniously balanced with brooding fruits and carefully integrated French oak, this wine offers intense blackberries and dark plums with a lingering spicy finish. Possessing an eternal palate of richness and spice, it is irresistible now, and will richly reward those who offer it time.”- Jo Nash, winemaker

Jo-Nash

Jo Nash, winemaker

Winemaker: Jo Nash
Appellation: Central Victoria, Australia
Varietal Blend:  95% Shiraz, 5% Viognier
Analysis: 14.0% alc/vol
Critical Acclaim: 5 Stars Central & Western Victoria Wine State National 2014; Gold Medal Decanter World Wine Awards UK 2013; Gold Medal Hong Kong International Wine & Spirit 2013

Chicken and Dumplings with Mushrooms

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chicken-dumplings-chardonnayCHICKEN STEW INGREDIENTS:
•  6 oz slab bacon, cut into ½ pieces
•  ½ cup all-purpose flour
• 4 chicken legs (drumsticks with thighs; about 2 lbs.)
• Kosher salt and freshly ground black pepper
•  1 ¼ pound mixed mushrooms
•  1 medium onion, chopped
•  6 cloves garlic crushed
•  ½ cup dry white wine
•  6 sprigs thyme
•  2 bay leaves
•  8 cups low-sodium chicken broth

DIRECTIONS: Crisp bacon in large Dutch oven over medium heat; transfer to a paper towel-lined plate.  Place flour in a shallow bowl.   Season chicken with salt and pepper and dredge in flour.  Working in batches, cook chicken, skin side down, in the same pot over medium heat until deep golden brown and crisp (do not turn), 12-15 minutes. Transfer to plate.

Working in two batches, cook mushrooms in the same pot, seasoning with salt and pepper and stirring occasionally, until brown, 5-8 minutes.  Transfer to a bowl. Add onion and garlic to pot: cook, stirring occasionally, until onion is soft and translucent, 5-8 minutes.

Add wine to pot; simmer until reduced by half, about 5 minutes.  Add chicken, bacon, thyme, bay leaves and broth; season with salt and pepper. Bring to boil, reduce heat, and gently simmer, partially covered, skimming occasionally, until chicken falls off the bone, 2 -2 ¼ hours.  Add mushrooms and simmer until flavors meld, 10-15 minutes; season with salt and pepper.

DUMPLING INGREDIENTS:
•  ¾ teaspoon kosher salt, plus more
•  1 cup all-purpose flour
•  ¼ teaspoon freshly grated nutmeg
•  1/8 teaspoon freshly ground black pepper
•  2 large eggs
•  ½ cup whole milk

DUMPLING & ASSEMBLY:
Bring a medium pot of salted water to a boil.  Whisk flour, baking powder, nutmeg, pepper, and ¾ tsp. salt in a medium bowl.  Whisk in eggs and milk (batter will be slightly lumpy). Reduce heat until water is a strong simmer. Drop teaspoonfuls of batter into water; cook until dumplings are cooked through and doubled in size, about 5 minutes.  Remove with slotted spoon; add to stew just before serving. Servings: 6

Stew (without dumplings) can be made 3 days ahead. Let cool; cover and chill.  Recipe courtesy of Bon Appẻtit, February 2014 issue.

Basilisk-ChardonnaySilky_StickerMcPherson
Basilisk Chardonnay
Central Victoria, Australia

The fruit for the Basilisk Chardonnay was sourced from the Goulburn Valley on the vineyards neighboring the winery. This region has long, warm sunny days and mild evening temperatures which are perfect for the growing of good quality Chardonnay. The grapes were harvested during the cool of the night to maintain fruit freshness and gently pressed to minimise phenolic characters. A rich and textual wine displaying lovely aromas of tropical fruits with a hint of apple and spice. The palate is mouth-filling and generous with excellent length and harmony carrying the fruit to a full clean finish. A marvellous wine match with any meal and is best served slightly chilled to allow the full texture of the wine to flourish.

Jo-Nash

Jo Nash, winemaker

“A rich, full bodied Chardonnay that is best enjoyed with foods such as roast chicken, rich seafood or roasted duck. This wine is great all-round and will complement most styles of cuisine.” – Jo Nash, winemaker

Winemaker: Jo Nash
Appellation: Central Victoria, Australia
Varietal:  100% Chardonnay
Analysis: 13.0% alc/vol
Critical Acclaim: 89 pts James Halliday’s Wine Companion 2015

Moroccan Spiced Lamb Shank

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Moroccan-spiced-lambINGREDIENTS:
•  3-4 lbs. lamb shanks
•  1 tsp salt
•  1 tsp black pepper
•  1 tsp cumin
•  1 tsp cinnamon
•  1 tsp paprika
•  1 pound carrots (chopped into pieces)
•  2 garlic cloves
•  bunch cilantro
•  ¼  cup dried cherries

DIRECTIONS:
Mix spices together and rub on shanks (salt, black pepper, cumin, cinnamon, paprika).

Chop tomatoes, garlic and cilantro stems.  In a 2 quart Dutch Oven, add carrots, garlic, cilantro, dried cherries and shanks.  Add ½ cup water and bring to a boil.   Cover and reduce heat to a simmer.  Cook for 2 to 2 ½ hours.

Garnish with Cilantro leaves and serve with Cous Cous.  Recipe compliments of Epic Wines.

Basilisk-Shiraz-MourvedreBold_stickerMcPherson Basilisk
Shiraz Mourvedre
Central Victoria, Australia

An enchanting combination of serpent and rooster, the Basilisk is a creature of folklore whose name and legend have inspired the creation of our premium wine range.  This enigmatic blend of two creatures’ parallels McPherson’s concept of uniquely styled wines, each individually crafted by combining exceptional parcels of fruit with passionately applied winemaking techniques to create a wine true to its variety and regional origin.   Rich, with elegant and supple tannins, this Rhone inspired wine is an enigmatic blend of cool-climate spicy Shiraz combined with mild climate full-bodied Shiraz, finely tempered by the savory tannins of Mourvedre.  The Basilisk Shiraz Mourvedre is a wonderful partner to rich red meat dishes and pastas, and for those who are a little more daring why not try it with dark chocolate.

“This delicious, exciting and harmonious wine exhibits aromas and flavors of blackberry, pepper and spice combined with the elegant integration of French oak.  Rich dark berry fruit flavors are abundant on the palate with underlying savory notes such as leather and spice.” – Jo Nash, winemaker

Jo-Nash

Jo Nash, winemaker

Winemaker: Jo Nash
Appellation: Central Victoria, Australia
Varietal Blend:  95% Shiraz, 5% Mourvedre
Analysis: 14.5% alc/vol
Critical Acclaim:
89 pts James Halliday’s Wine Companion 2015
Silver Medal Royal Sydney Wine Show 2014
Silver Medal Hong Kong International Wine & Spirit 2013
85 pts eRobertParker.com 2013

New York Strip with Miso Butter and Roasted Asparagus

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Cabernet and steak are almost synonymous with one another. This Paso Robles Cabernet has a nice freshness to it and the layered fruit and spice will make it a good accompaniment to a little Asian flare.

NewYork-strip-steak-recipeINGREDIENTS:

•  2  (12 ounce) New York Strip steaks
•  5 tablespoons unsalted butter, melted
•  5 sprigs green onion
•  2 tablespoons red miso paste
•  2 tablespoons minced ginger
•  1 tablespoon soy sauce    (or to taste)
•  2 teaspoons sesame oil
•  2 tablespoons white wine or   sake
•  1 bunch asparagus
•  Salt & pepper to taste

DIRECTIONS:

Pre-heat oven to 375̊°F degrees.   In a mixing bowl, lightly mix butter, about 3 sprigs chopped green onion, ginger, miso paste, and soy sauce. Place miso butter aside.

Place asparagus in baking sheet and drizzle with olive oil, sprinkle salt & pepper to taste. Roast in the oven until desired doneness.

Sprinkle both sides of the New York Strip with salt and pepper to taste. Heat sesame oil over high heat in a skillet, cook to desired temperature. Transfer steak to plate. Add miso butter to the skillet and add in sake or white wine, let the mixture reduce and thicken (about 2 minutes). Let it stand for 5 minutes before plating over asparagus and top with a sprig of green onion.   Recipe courtesy of Wine Trees.

CosteroBay_BottleShotBold_stickerCOSTERO BAY
CABERNET SAUVIGNON
PASO ROBLES, CA

Costero translates to coastal, a perfect name for a wine sourced just off the central coast of California.  Costero Bay pays homage to the distinguished wine regions that line the coastline of California, areas like Paso Robles and Monterey. Cabernet Sauvignon has become widely planted in this area as it thrives in growing conditions that allow for cool mornings and evenings and long warm, sometimes even hot days.  Paso Robles is the largest AVA in San Luis Obispo county. Soils feature a mixture of both calcerous and siliceous rocky soils, creating structured, dense styles of Cabernet Sauvignon. The growing season was long and dry, producing small berries amply concentrated with juice.  A warm September allowed for grapes to fully ripen and winemakers were blessed with fairly perfect conditions for harvest.

 Douglas-Danielak-winemakerDOUGLAS DANIELAK, WINEMAKER

“A robust, plush style of Cab with notes of macerate blackberry, plum and currant.  A soft finish with ample fruit and subtle hints of spice make for a great accompaniment to roasts, hearty stews and aged cheeses.”

VARIETAL: 100% Cabernet Sauvignon
APPELLATION: Paso Robles, California
ANALYSIS: 13.9% alc/vol

FEATURED WINE CLUB WINE: January 2015