Category Archives: Recipes

Gold rated wine paired with Grilled Filet Mignon

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WC_Oct_2014_MrRiggs

 

filet-mignonGRILLED FILET MIGNON WITH GORGONZOLA BUTTER

INGREDIENTS:
•  4 filet mignons, each 1-1/2 inches thick
• 1 to 2 tablespoons olive oil
• 1 tablespoon cracked black pepper
• Vegetable oil cooking spray
• 1 to 2 teaspoons coarse salt
• 4 tablespoons Gorgonzola butter

GORGONZOLA BUTTER:
• 1/2 cup (1 stick) unsalted butter, softened
• 4 ounces Gorgonzola cheese, crumbled, at room temperature
• 1/4 cup chopped scallions
• 1 teaspoon coarsely ground fresh black pepper
• 1/2 teaspoon balsamic vinegar

DIRECTIONS GORGONZOLA BUTTER:
Using a hand-held mixer or a mini food processor, blend the butter and Gorgonzola until smooth. Add the scallions, pepper, and vinegar and blend for about 1 minute longer until fully incorporated. Alternatively, mix the ingredients by hand.

Lay a piece of plastic wrap on the counter top. Scrape the butter onto the plastic and, using the plastic wrap as a guide, form the butter into a log. Fold the ends closed and refrigerate until ready to use.

DIRECTIONS GRILLED FILET MIGNON:
First of all, rub the steaks with olive oil and pepper. Set aside for 20 to 30 minutes until ready to grill. Prepare a charcoal or gas grill. Lightly spray the grill rack with vegetable oil cooking spray. The coals should be moderately hot to hot.

Rub the salt into both sides of the steaks. Grill for 5 to 6 minutes on each side for rare meat or for 6-7 minutes for medium-rare meat. Brush a little more olive oil on the steaks after they are turned. Place a pat of the compound butter on top of each filet mignon as soon as it comes off the grill so that the butter begins to melt on top of the meat. Let the meat rest for a few minutes before serving.

Mr-Riggs---2012-Three-Corner-JackBold_stickerMr.Riggs
Three Corner Jack
Shiraz, Cabernet Sauvignon Merlot
McLaren Vale, Australia

DougFrost“If there is one simple attribute that Australian red wines are supposed to embody it’s “jam”: an intense and nearly confectionary kind of fruitiness that makes you just want to grin and drink more. One of the country’s top winemakers, Ben Riggs, has tossed Cabernet, Shiraz and Merlot together for this fun brew, but he has always been adept at crafting rich and exuberant reds.” – GOLD RATING

Winemaker: Ben Riggs
Appellation: McLaren, Vale, Australia
Varietal Blend:  40% Cabernet Sauvignon, 40% Shiraz, 20% Merlot
Analysis: 14.5% alc/vol
Critical Acclaim: GOLD rating – Doug Frost, Master Sommelier and Master of Wine
“Best New Wines” from Australia – Josh Raynolds – IWC 2013; 90 points 2011 vintage

Piebald Gully vineyard 1In South Australia, where the beloved McLaren Vale region is located, ‘Three Corner Jack’ is the name given to a three-spiked prickle which sticks to you and is hard to ignore! Perfect name for a wine that combines three of McLaren Vale’s finest grape varieties from three of their very best vineyards.  A tried and tested area for growing full-flavored Shiraz, Cabernet Sauvignon and Merlot, McLaren Vale has almost the perfect climate for grape growing: warm summers, low humidity, good winter rain and long autumns to ensure that grapes achieve ripeness, flavor, acid and balance.

 

Grilled Flank Steak with Shallot and Red Wine Sauce

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flank-steakINGREDIENTS:
•  4 shallots, sliced in thin rings
•  4 tablespoons olive oil
•  1 cup red wine
•  1 cup beef broth
•  Salt and freshly ground black pepper
•  1 (1 1/2 pound) piece flank steak
•  1 tablespoon cold butter, in small chunks

DIRECTIONS:
In a medium saucepan over medium-high heat, saute the shallots in 2 tablespoons of the olive oil until lightly caramelized, about 5 to 7 minutes. Raise the heat to high and add the red wine and reduce by half. Add the broth and reduce by half. Check for seasoning, and season with salt and pepper, to taste. Keep warm on low heat.

Brush the flank steak on both sides with 2 tablespoons of the olive oil and season with the salt and pepper. Place on the center of grill and sear 5 to 8 minutes per side for rare to medium rare, testing by pressing the meat with a finger: The spongier the meat feels, the rarer it is cooked. Remove from the grill and allow to rest, very loosely tented with aluminum foil, 5 to 10 minutes, to allow the juices to reabsorb into the meat.

Slice the flank steak on the diagonal and place on a large platter. Finish the sauce by swirling in the chunks of cold butter, then top the steak with some of the sauce and serve the rest on the side.  Recipe courtesy of Bodega Bouza

Bodega_Bouza_TannatBodega BouzaBold_sticker
Tannat A8
Canelones, Uruguay

Juan and Elisa established Bodega Bouza in 2000 by restoring a historic winery first built in 1942 by Numa Pesquera.  Since then the winery has established itself as Uruguay’s most critically acclaimed producer.  Grapes are sourced from Bouza’s two estate vineyards in the Canelones region.  This temperate, Atlantic-influenced climate sees four distinct seasons and temperatures rarely exceed 93 degrees. While Bouza is receiving worldwide attention for their Tannat bottlings, the winery is also responsible some of the most interesting Tempranillo, Merlot, Chardonnay and Albarino in South America.

Winemaker: Dr. Eduardo Boido
Appellation: Canelones, Uruguay
Varietal Blend:  100% Tannat A8
Analysis: 15.5% alc/vol

Crispy Sea Bass with Soba Noodles

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Sea-bass-soba-noodlesINGREDIENTS:
•  1/2 pound soba noodles
•  2 tablespoons sesame seeds
•  1/4 cup chicken stock or low-sodium broth
•  2 tablespoons soy sauce
•  1 teaspoon sugar
•  1 teaspoon Asian sesame oil
•  3 tablespoons vegetable oil
•  1/2 pound young bok choy, sliced 1/2 inch thick on the diagonal
•  1 tablespoon minced fresh ginger
•  1 large garlic clove, minced
•  3 scallions, white and light green parts only, thinly sliced
•  Four 6-ounce sea bass fillets, with skin
•  Salt
•  1/4 cup rice flour

DIRECTIONS: Bring a medium saucepan of salted water to a boil. Add the soba and cook until al dente, about 3 minutes; drain. Rinse the soba under cold water and drain, shaking off any excess water. In a small skillet, toast the sesame seeds over moderate heat, stirring, until they begin to pop, about 2 minutes. Transfer to a plate to cool.

In a small bowl, combine the chicken stock, soy sauce, sugar and sesame oil. In a large skillet, heat 1 tablespoon of the vegetable oil. Add the bok choy, ginger, garlic and scallions and stir-fry over high heat until the bok choy is crisp-tender, about 5 minutes. Add the soba noodles and cook, tossing, for 2 minutes. Add the soy mixture and bring to a boil, tossing. Remove from the heat and keep warm.

Meanwhile, in a large nonstick skillet, heat the remaining 2 tablespoons of vegetable oil. Season the fish with salt and dust with the rice flour. Add the fish to the skillet, skin side down, and cook over high heat until crisp, about 4 minutes. Flip the fillets and cook until just opaque throughout, about 2 minutes longer.

Transfer the soba and bok choy to shallow bowls and top with the fish, skin side up. Sprinkle with the toasted sesame seeds and serve. Recipe courtesy of Chasing Venus

ChasingVenus_Sauv_blancChasing Venus
Silky_StickerSauvignon Blanc
Russian River Valley, CA

Sourced fruit from the cool Russian River Valley, this beautiful wine’s perfumed aromatics indicate immediately that it is pure 100% California Sauvignon Blanc. Grapes from the Chalk Ridge Vineyards were used in making this inaugural Russian River Valley Sauvignon Blanc.  The ideal growing season was typical of the appellation: cool, foggy mornings followed by warm, sunny afternoons.  The fruit was picked at optimum maturity with a just a hint of botrytis. Fermentation was slow and cold (50°F) to retain the varietal flavors.  A bouquet of honeysuckle, gardenia and citrus blossom fills the glass.  Crisp and mouth-watering, this pretty wine will pair with oysters on the half shell, spicy Thai spring rolls or a salad of endive, goat cheese and crisp green apples.

Winemaker: Dan Cederquist
Appellation: Russian River Valley, CA
Vineyards: Chalk Ridge
Varietal Blend:  100% Sauvignon Blanc
Analysis: 14.3% alc/vol, 3.14 pH, .65 TA
Aging: 100% Stainless steel tanks

Broccoli and Barley Smoked Paprika Salad

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broccoli-barley-saladINGREDIENTS:
•  1 cup pearled barley, rinsed
•  3/4 pound broccoli, cut into florets (1 large crown)
•  1/4 cup olive oil
•  3 large cloves garlic, chopped
• 1/2 cup whole raw almonds, chopped
•  1 teaspoon smoked paprika
•  3 tablespoons sherry wine vinegar
•  Kosher salt and freshly ground black pepper
•  2 big handful baby arugula
•  3/4 cup cubed manchego cheese (6 ounces)

DIRECTIONS:
Add barley to boiling salted water and cook until tender, about 30 to 45 minutes. Add the broccoli the last 3 minutes of cooking and cook until tender yet still slightly crisp. Drain both in a colander in the sink and rinse under cold water to stop the cooking. Drain well then add to a large mixing bowl.

Add olive oil to a medium skillet over medium high heat. Once hot, add the garlic and almonds and stir until the garlic and almonds are fragrant, about 1 minute. Turn off heat, sprinkle in the smoked paprika, season with salt and pepper, and stir for 30 more seconds. The residual heat will toast the paprika.

Carefully stir in the vinegar. Pour the dressing over the broccoli and barley and toss well all together. Finally add in the arugula and the cheese, taste for seasoning, and adjust as necessary.    Recipe compliments of Bodega Calle

mellowAlberti_TempranilloBodega Calle
Alberti 154 El Olvidado
Reserva Tempranillo
Mendoza, Argentina

Bodega Calle is a boutique winery built in 1925 and restored in 2001.  Located in the prestigious wine region of Luján de Cuyo, the winery produces high quality wines in a sustainable way.  Roughly half of Mendoza’s population is of Spanish descent, and over the years a number of Tempranillo vines have been planted in the region.  This bottling, from an heirloom quality parral style vineyard in Altamira, is packed with lush cherry and raspberry fruit.  A long growing season, very cold nights and low yields helped create a wine that is extremely concentrated, parral vineyard with 70 year old vines.

Winemaker: Matteo Viana
Appellation: Altamira, Mendoza, Argentina
Varietal Blend:  100% Tempranillo
Analysis: 15.0% alc/vol

Syrah-braised Lamb Shoulder

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syrah-braised-lamb-shoulderINGREDIENTS:
•  2 tablespoons ground cumin
•  3 tablespoons extra-virgin olive oil
•  Salt and freshly ground pepper
•  One 5-pound boneless lamb shoulder roast, tied
• 1 bottle Alberti El Necio Syrah
• 4 cups chicken stock or low-sodium broth
• 12 thyme sprigs, tied with string

DIRECTIONS: Preheat the oven to 350° F. In a small bowl, mix the cumin with 2 tablespoons of the oil and a big pinch of salt and pepper. Rub the mixture all over the lamb.

Heat the remaining 1 tablespoon of olive oil in a large heavy casserole or Dutch oven. Add the lamb shoulder and brown it well over moderately high heat, about 15 minutes. Transfer the lamb to a large plate. Wipe out the casserole.

Return the lamb to the casserole.  Add the wine, chicken stock and thyme sprigs and bring to a boil. Cover with a tight- fitting lid and transfer the casserole to the oven. Braise the lamb for 2 1/2 to 3 hours, turning the meat occasionally, until tender.Transfer the lamb to a large platter and cover with foil.  Discard the thyme sprigs. Boil the braising liquid until reduced to 1 1/2 cups, about 40 minutes.

Remove the strings from the roast. Slice the lamb, transfer to plates or a platter and spoon the sauce on top.  Recipe compliments of Bodega Calle

mellowElNecio_SyrahBodega Calle
Alberti 154 El Necio
Reserva Syrah
Mendoza, Argentina

Located in the prestigious wine region of Luján de Cuyo, Bodega Calle produces high quality wines in a sustainable way.   2012 marks their  sixth Syrah vintage.  Access to a superb vineyard in Argrelo allows Bodega Calle to make a small quantity of concentrated, memorable wine via organic farming.  Bright purple in the glass, with roasted aromas of dark cherry, ripe blackberry, bacon fat and vanilla.  Cocoa and licorice notes saturate the palate and wine finishes round and direct.

Winemaker: Matteo Viana
Appellation: Alto Agrelo, Argentina
Varietal Blend:  100% Syrah
Analysis: 15.0% alc/volume

Pork Medallions with Cherries

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pork-cherriesINGREDIENTS:
•  1 lb. pork loin cut into ½ inch medallions
•  Salt to season
•  1 sprig fresh rosemary
•  2 cloves garlic, minced
•  2 Tbsp Olive Oil
•  1 cup Sera Fina Barbera wine
•  ½ cup beef broth
•  3 tsp brown sugar
•  1 Tbsp honey
•  ¼ cup dried tart cherries

DIRECTIONS:
Lightly season medallions with salt, rosemary, and garlic. In a skillet, heat olive oil on high; when hot, add medallions. Cook 3-5 min each side until browned. Remove meat from pan; set aside. Add Barbera to skillet on high heat, scrapping bits from bottom of the pan. Reduce to medium high heat for 10 minutes. Stir in beef broth, sugar, honey and cherries. Continue to reduce for 10 more minutes. Add medallions and serve.

Sera_Fina_Barbera_WinemellowSera Fina Cellars
Barbera
Amador County, CA

The vineyards of Amador County range from 800 feet to over 1800 feet in elevation. Since they lie in the Sierra Foothills, cool air falling from higher elevations mitigates the warm daytime with much lower morning and evening temperatures. The soils are mainly decomposed granite and are relatively infertile. Therefore, the wines develop lushness, depth and character. Serafina Cellars is headquartered in Plymouth. In the gold rush years of the 1850’s, Plymouth was called Pokerville and was probably a wild town for miners.  Paul Scotto is both the winemaker and the owner of Serafina cellars.

Winemaker: Paul Scotto
Appellation: Amador County, California
Varietal Blend:  100% Barbera
Analysis: 14.25% alc/vol

Semillon Chicken

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semillon-chickenINGREDIENTS:
•  4 chicken breasts (boneless, with or without skin)
•  1 lemon
•  2 cloves garlic
•  Black pepper
•  2+ cups Steele Canyon Cellars Semillon

DIRECTIONS:Rinse chicken breasts and place in a plastic container.  Add garlic cloves, pepper to taste, juice from 1/2 lemon and enough wine to cover.  Cover tightly and marinate in the refrigerator for 1-2 hours.

Remove, drain the chicken, sprinkle lightly with lemon juice and grill over a medium fire until done; can also be baked at 375°F in the oven.  Serve warm with Steele Canyon Semillon as an entrée or sandwich filling.  Recipe compliments of Steele Canyon Cellars.

 

Canyon_Cellars_Steele_SemillonSteele Canyon Cellars
Silky_StickerSemillon
Napa Valley, CA

Steele Canyon Cellars is located in the rolling, heavily wooded hills of eastern Napa, just south of Lake Berryessa.   This 2012 release is Steele Canyon Cellar’s first Napa Valley Semillon.  It was hand harvested in small baskets from the Silverado Trail vineyard on October 23, 2013 at 23.7 brix.  The fruit was rushed to the winery to start a long, cool fermentation using QA 23 yeast.  After fermentation, the wine was divided into two parts, one aged in stainless steel and the other in second vintage French oak barrels in Steele Canyon Cellar’s aging cave.  This is an appealing white wine alternative to pour before meals, or serve with baked chicken or roasted turkey.

 

Winemaker: Paul Scotto
Appellation: Silverado Trail, Napa Valley, CA
Varietal Blend:  100% Semillon
Analysis: 13.5% alc/volume

Bittersweet Chocolate Bing Cherry Brownies

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bing cherry brownie wine pairingINGREDIENTS:
• 2 eggs
• ½ teaspoon pure vanilla extract
• 1 cup sugar
• ½ pound bittersweet chocolate, chopped
• ½ cup butter
• ½ cup flour
• ¼ cup unsweetened cocoa powder
• 1 cup Bing cherries, pitted and quartered

DIRECTIONS:Whisk together the eggs, vanilla, and sugar until smooth. Slowly melt the chocolate and butter in the top of a double boiler. Add the melted chocolate to the egg mixture and whisk until incorporated. Sift together the flour and cocoa and fold into the mixture. Fold in the cherries. Spread the batter into a parchment-lined 8-inch square pan and bake at 350 degrees for 20 to 25 minutes, or until just done. Let cool in the pan and cut into 2-inch squares.  Makes 16 brownies

Canyon_Cellars_Steele_CellarsSteele Canyon CellarsBold_sticker
Pinot Noir
Napa Valley, California

Steele Canyon Cellars is located in the rolling, heavily wooded hills of eastern Napa, just south of Lake Berryessa.  It was originally constructed as a custom crush facility to ferment and age small lots of artisan wine made from the local vineyards.  The Scotto Family discovered the property in 2010 during their search for a Napa winery where they could produce limited release, hand crafted Napa wines.  Several months later, they also acquired the rights to all of the harvest from a nearby vineyard on the Silverado Trail, giving them the facility and the premium fruit required for their Napa releases.

Winemaker: Paul Scotto
Appellation: Napa Valley, California
Varietal Blend:  94% Pinot Noir, 6% Syrah
Analysis: 13.0% alc/vol

Surf and Turf Skewers

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surfturfskewersGLAZE:
• 3/4 cup olive oil
• 4 cloves garlic, pressed
• 2 tablespoons fresh thyme, finely chopped
• 4 teaspoons smoked paprika
• 4 teaspoons sherry wine vinegar
• 3/4 teaspoon sea salt
• 1/2 teaspoon black pepper, ground

SKEWERS:
• 6 skewers, metal or bamboo. If bamboo, soak in water at least 1hr before grilling.
• 18-20 extra large shrimp, peeled and deveined
• 12-18 cherry tomatoes
• 12-18 pieces sun-dried tomato & basil chicken sausage, pre-cooked, cut in 1 inch rounds
• 12-18 red onion wedges, cut 2-layer bite sized section

GARNISH
• Lemon & Lime

DIRECTIONS:
Can be done up to 6 hours ahead of time. Refrigerate until ready to grill.  Blend oil, garlic, thyme, smoked paprika, sherry wine vinegar, sea salt and black pepper in bowl for glaze. Divide glaze into two small bowls. Reserve one for dipping sauce.

Skewer shrimp, cherry tomatoes, sausage pieces and onion wedges, alternating ingredients. 3 shrimp per skewer. Set grill to medium-high heat. Brush each skewer with glaze on both sides. Grill shrimp until opaque in center, about 6-8 minutes. Turn occasionally while cooking, brushing with glaze each time.

Remove from grill and arrange skewers on platter. Serve with reserved bowl of glaze. Garnish with lemon and lime slices. Recipe compliments of Cline Cellars.

Cline_Heritage_ZinfandelCline Cellars
Bold_stickerHeritage Zinfandel
Contra Costa, California

This luscious Zinfandel comes from Cline’s prized Big Break, Live Oak and Bridgehead vineyards located in Oakley, California. All within a two mile radius of one another, these vineyards are planted in deep sand soil, are dry-farmed and head-pruned, and employ farming practices that were originally used by the Italian and Portuguese immigrants that inhabited the area before the turn of the century. Grapes were harvested at natural high sugar levels and almost entirely de-stemmed and lightly crushed, with a large proportion of whole berries remaining in the must. After eight days of gentle “pump-overs” and near dryness, the wine was pressed and put down to French oak for 14 months.charlie-tsegeletos

“The Heritage Zinfandel is big and flavorful, with notes of chocolate, mint, sweet berries, spice and coffee – a classic example of the big-boned Zinfandels for which Cline Cellars has become known. The wine’s acidity and tannins are firm, but balanced, creating a luscious wine.” – Charlie Tsegeletos, winemaker.

Winemaker: Charlie Tsegeletos
Appellation: Contra Costa County, California
Varietal Blend:  100% Zinfandel
Analysis: 15.5% alc/vol

Smoked Trout Rillette

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trout-spreadINGREDIENTS:
• 8 oz. smoked trout or other smoked fish
• 6 oz. unsalted butter, softened
• Juice of one half lemon, or to taste
• 1/8 tsp. cayenne, or to taste
• 2 Tbsp. anchovy paste
• 1 ½ Tbsp. capers, rinsed, dried, minced
• Salt and pepper

DIRECTIONS:
Shred trout, removing any bones and skin or pulse in a food processor—about 3 pulses.

Melt butter in a saucepan with lemon juice, cayenne, and anchovy paste. Blend with a whisk and cook at low simmer for three minutes. Remove from heat and stir in trout and the capers. Season with salt and pepper.

Transfer to an eight-ounce crock or ramekin and chill until the butter is solid, preferable overnight to allow flavors to blend. Bring to room temperature before serving. Serve with crostini. The dish will keep in the refrigerator for a week.  Yield: 8 – 12 servings.

JacuzziNecker_ArneisJacuzzi Family Vineyards
crispArneis
Sonoma, California

These grapes were planted in two California vineyards; one planted in the Sonoma Coast AVA and the other in Paicines. The Sonoma Coast vineyard is located in the Petaluma Gap, an area where the challenging dark adobe soil and cool weather challenges grapes to ripen. In Paicines grapes are planted in heavy, well-drained limestone soil much sought after for grape varieties like Pinot Noir. This Arneis is “deficit irrigated” which means irrigating below full crop-water requirements. This keeps the vine in a slight state of water stress early in its growth period leading to less wood, smaller berries and higher flavor concentration.charlie-tsegeletos

“Arneis is an ancient variety grown near Alba in Piemonte, Italy. Arneis has been referred to as “Barolo Bianco” and the name means “little rascal” in the regional dialect. The grape can be hard to grow as it is late in ripening and prone to rot. The wine is distinctive, medium-bodied and aromatic with refreshing mandarin orange and lime nuances.” – Charlie Tsegeletos, winemaker

Winemaker: Charlie Tsegeletos
Appellation: Sonoma, California
Varietal Blend:  100% Arneis
Analysis: 14% alc/vol