Prosciutto Wrapped Halibut with Asparagus Sauce

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

Chilcas Pairing Recipe

Pan-Roasted Chicken
panroastedchicken

INGREDIENTS:
• Extra-virgin olive oil
• 4 ounces thinly sliced prosciutto, cut into ribbons
• Leaves from 2 small sprigs fresh rosemary
• 1 whole chicken, quartered (about 3 pounds)
• Salt and freshly ground black pepper
• 3/4 cup chicken stock
• 1/2 lemon, juiced

DIRECTIONS:
Preheat the oven to 350 degrees F. Put a cast iron or other ovenproof skillet large enough to hold the chicken in a single layer, or a small roasting pan, over medium heat and get it good and hot. Drizzle the pan with a 3-count of oil. Add the prosciutto and rosemary and cook, stirring, until the prosciutto is crisp and lightly browned, 3 to 4 minutes. Push to one side of the pan. Season the chicken on both sides with a generous amount of salt and pepper and add it to the pan, skin side down, in a single layer. Cook for about 5 minutes until the skin begins to set and crisp. Turn and cook 3 more minutes. Turn the chicken again, stick the pan in the oven and roast until the chicken is tender and cooked through, about 30 more minutes.

Take the pan out of the oven. Remove the chicken and prosciutto from the pan and arrange on a platter to keep warm while you prepare the pan sauce. Pour out all but about 1 tablespoon of the rendered chicken fat and return the pan to the stove top. Stir in the stock and lemon juice. Cook over medium heat, scraping up the flavors stuck to the bottom of the pan with a wooden spoon, until reduced to a syrup, 3 to 5 minutes. Season with salt and pepper. Drizzle the pan sauce over the chicken and serve immediately. Serves 4.  Recipe compliments of Tyler Florence, Food Network.

WC_Jan_2014_Chilcas_bottleChilcas Single Vineyard
Cabernet Franc
Maule Valley, Chile

Bold_stickerClean and bright, with an outstanding deep ruby-red color. The nose is intense, with notable fruit aromas of strawberry, black cherry, and blueberry accompanied by spicy aromas that recall bay leaf, white pepper, and an interesting hint of tobacco. The voluminous palate has smooth, elegant tannins and a tremendously long finish.

Winemaker: Camilo Viani
Appellation: Maule Valley, Chile
Varietal:  87% Cabernet Franc, 6% Malbec, 4% Cabernet Sauvignon, 3% Petit Verdot
Analysis: 13.7% alc/vol