Peter Barry’s Roast Chicken with Gravy

roasted-chicken-recipeINGREDIENTS:
•  1 bulb garlic
• olive oil
• sea salt
• freshly ground black pepper
• 1 lemon
• 2 medium onions
• 2 carrots
• 2 sticks celery
• 5 roasting potatoes
• 1 heaped tablespoon plain flour
• 1 small bunch fresh thyme, rosemary, bay or sage, or a mixture
• 3.5 lbs (1.6 kg) free range / organic chicken
• 5 oz. of The Barry Bros Shiraz Cabernet Sauvignon
• 1 quart (1 litre) of chicken stock

DIRECTIONS:
Take your chicken out of the fridge 30 minutes before it goes into the oven.  Preheat your oven to 475°F. Wash vegetables and roughly chop. Break the garlic bulb into cloves, leaving them unpeeled.  Pile all veggies and garlic into the middle of a large roasting tray and drizzle with olive oil.  Drizzle the chicken with olive oil and season well with salt and pepper, rubbing it all over the bird.
Carefully prick the lemon all over, using the tip of a sharp knife (pop lemon in the microwave for 40 seconds to bring out flavor).  Place lemon and bunch of herbs inside the chicken’s cavity.  Place the chicken on top of the vegetables in the roasting tray and put into the preheated over. Turn down the heat immediately to 400°F and cook chicken for 1 hour and 20 minutes.

Prepare potatoes and veggies and place in oven for the last 45 minutes of cooking. Baste the chicken halfway through cooking and if the veggies look dry, add a splash of water to the tray to stop them from burning.  When cooked, take the tray out of the oven and transfer the chicken to a board to rest for 15 minutes or so.  Cover it with tin foil and a tea towel and put aside.

To make the gravy,  carefully remove 90% of the hot fat from the tray of the chicken/veggie juices, scooping off the fatty layer that settles on top. Put the tray back on stove on high heat.  Add the flour, stir and hold the tray steady with a tea towel in one hand, use a potato masher to mash all the veggies to a pulp and add the wine.  Keep it over the heat and let it boil for a few minutes.  Pour the stock into the tray, or add 1 quart (1 litre) of hot water.  Bring everything to a boil, scraping all the goodness from the bottom of the pan as you go.  Reduce the heat and simmer for 10 minutes, or until you’ve achieved the gravy consistency you’re looking for.  Carve the chicken and serve gravy and roasted vegetables.   Recipe modified from Jamie Oliver.

Barry-Bros-Wine-Bottle-ShotBold_stickerJim Barry
The Barry Bros
Shiraz, Cabernet Sauvignon
Clare Valley, South Australia

Wine has been flowing in the Clare Valley since 1851 and is an integral part of the culture.  It is one of Australia’s most prestigious premium wine regions famous for it’s Riesling and Shiraz.  A tiny area accounting for less than 1.5% of the total Australian production.  With it’s beautiful rolling hills, ideal winter rainfall and Mediterranean climate, Clare Valley carries a unique history and winemaking heritage.  “We have taken inspiration from our family’s history to create this wine.  Our two favorite varieties, Shiraz and Cabernet, were blended to deliver a contemporary expression of this traditional Australian Style,” notes Tom and Sam Barry.  

Tom Barry, winemaker

Tom Barry, winemaker

This wine is a deep purple in appearance.  Dark fruits are the signature of this vintage with scents of cherries, blackberry, blood plum, aniseed and spice.  The wine opens up and displays lifted violet floral notes.  On the palate, there are juicy red fruits of cherry, plum and raspberry, with hints of earth and savory herbs.  This wine displays brightness complemented by supple tannins and a persistent finish.” – Tom Barry, winemaker.

Winemaker: Tom Barry
Appellation: Clare Valley, Australia
Varietal Blend:  58% Shiraz, 39% Cabernet Sauvignon, 3% Malbec
Analysis:
14.2% alcohol / volume, 3.50 pH, 6.0 TA 6/L
Critical Acclaim:
Reviewed and approved by Doug Frost, Master Sommelier and Master of Wine.

Mediterranean Lamb Sliders

lamb-slidersRAITA SAUCE INGREDIENTS:
•  1 cup whole milk Greek yogurt, plain
• 3 Tbs chopped fresh mint
• 2 Tbs chopped fresh cilantro
• 1 large garlic clove, minced
• 1-2 tsp lime juice
• 1 ½ tsp finely grated lime peel
• Coarse kosher salt

BURGER & VEGETABLES INGREDIENTS:
• 4 Tbs olive oil, divided
• 1 ½ cups chopped onion
• 2 Tbs minced peeled fresh ginger
• 2 large garlic cloves, minced
• 2 tsp coarse kosher salt, divided
• 2 tsp Madras curry powder
• 1 ¾ pounds ground lamb
• 3 Tbs chopped fresh cilantro
• 1 ¼ tsp cracked black pepper, divided
• 3 medium zucchini (about 12 oz), cut lengthwise into ½ inch-thick slices
• 6 green onions, trimmed
• 1 fresh poblano chili, quartered, seeded
• 13-15 slider buns, or 6-8 hamburger buns or pita
• 1 large tomato, thinly sliced

RAITA DIRECTIONS: Mix yogurt, mint, cilantro, and lime peel in small bowl. Season to taste with coarse salt and pepper. Cover; chill until cold, at least 30 minutes and up to 4 hours.
BURGER DIRECTIONS: Heat 2 tablespoons oil in large skillet over medium heat. Add onion, ginger, and ¼ teaspoons coarse salt. Sauté until onion is tender, about 8 minutes. Mix in curry powder and stir 30 seconds. Remove from heat Cool onion mixture to room temperature, at least 15 minutes.
Place lamb in large bowl. Add onion mixture, 1 teaspoon coarse salt, cilantro, and 1 teaspoon cracked pepper. Blend mixture gently; shape into six ¼-inch-thick patties.
VEGETABLES: Combine zucchini, green onions, and chili in another large bowl. Add 2 tablespoons oil, ¼ teaspoon coarse salt, and 1/2 teaspoon cracked pepper; toss to coat.
PREPARE BARBECUE (medium-high heat): Place vegetables and burgers on grill. Cook until grill marks appear, about 4 minutes, then turn. Cook vegetables until tender, about 3 minutes. Cook burgers to desired doneness, about 4 minutes for medium-rare. Cut zucchini and green onions crosswise into 2-inch-long pieces. Cut chili into thin strips.  Toast buns if desired. Top with burger, tomato slices, vegetable mixture and a dollop of raita. Serve with remaining raita.  Recipe courtesy of Cline Cellars.

Cline_Sonoma_ViognierSilky_StickerCline Family Cellars
Estate Grown Viognier
Sonoma Coast, California

These grapes were grown in four of Cline’s vineyards, in the Sonoma Coast appellation, which has a world renowned reputation for producing excellent fruit. The soil is mineral-rich and needs very little irrigation. The vines are bathed in early morning fog and warmed by afternoon sun.  Viognier grapes are late to ripen and picking them at the right time is very important. Grapes were hand picked and de-stemmed without being crushed and immediately pumped to the tank press where the juice was gently removed. Fermentation at a cool 50°F in stainless steel tanks and neutral barrels allowed Viognier’s flavorful fruit characters to shine through. Serve this wine slightly chilled, and enjoy with salmon, shrimp fettuccine, or cayenne chicken salad.  

charlie-tsegeletos

Winemaker, Charlie Tsegeletos

“Cline’s Viognier offers distinctive aromas of pears, apricots, orange blossoms and honeysuckle with a fresh, bright demeanor” , winemaker Charlie Tsegeleltos.

Winemaker: Charlie Tsegeletos
Appellation: Sonoma Coast, California
Varietal Blend:  99% Viognier, 1% Riesling
Analysis:
14.0% alcohol / volume, 3.42 pH
Critical Acclaim:
Reviewed and approved by Doug Frost, Master Sommelier and Master of Wine.

New York Strip with Miso Butter and Roasted Asparagus

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