Wine Pairing Spring 2011

Seared Sockeye Salmon with Mango Strawberry White Truffle Salsa

Pairs perfectly with our 09 Mules Mistake

Ingredients:

• 4 Sockeye Salmon Filets 5-6 oz. with skin on
• Kosher salt and fresh ground pepper to taste
• ½ ripe mango (skinned and diced)
• 3 ripe strawberries (diced)
• 3 roma tomatoes (deseeded and diced)
• ½ sweet white onion (diced)
• 2 Portobello Mushrooms (Stalks and gills removed)
• ½ lime
• ½ lemon
• 1 ½ tablespoons canola oil
• 3 tablespoons Queen Creek Olive Oil (any brand will work!)
• ¾ tablespoon white truffle oil
• Approx ½ cup diced fresh green shiso leaf (cilantro can be substituted)

Directions

Preheat oven to 400 degrees F°.

Rub portabellas with 1 ½ tablespoon of olive oil, season with Salt and Pepper. Place in oven cap side down for 20 minutes. Remove from oven and dice into small cubes.

Salsa- Mix Mushrooms, Mango, Strawberry, Tomato & onion with the shiso leaf and juice from the lime and lemon. Toss in canola oil, truffle oil and season with salt and pepper. Transfer to Fridge for 20 minutes until chilled.

Heat a medium to large pan to very hot. Season salmon with salt and pepper. Add 1 ½ tablespoons of Olive Oil. Pan sear Salmon filets 3-4 minutes per side, be careful not to overcook. Should be about med rare to medium.

Divide Salsa mixture evenly between 4 plates. Lay one salmon filet over each serving of salsa.

Pick up your bottle of Mules at a special discount! Enjoy!!!!

Wine Pairing Winter 2011

Roasted Game Hen with Wild Mushroom Risotto

Pairs perfectly with our 09 MSGp

Ingredients:
4 Cornish game hens
salt and pepper to taste
1 blood orange (regular orange can be substituted), quartered
4 sprigs fresh rosemary
6 tablespoons “Queen Creek” Truffle olive oil (any olive oil will work)
24 cloves garlic
2/3 cup white wine (La Serrana!!)
7 cup chicken broth
1/2 cup onion, diced
1/2 pound assorted fresh mushrooms (mixture of crimini, oyster, morels, and shitake works great! Whatever are available)
2 tablespoons fresh thyme, chopped
1/2 cup crème fraiche
2 cups Arborio rice
1/2 cup fresh Parmesan cheese, grated

Game Hen Directions

Preheat oven to 450 degrees F (230 degrees C).

Rub hens with 1 tablespoon of the olive oil. Lightly season hens with salt and pepper. Place 1 orange wedge and 1 sprig rosemary in cavity of each hen. Arrange in a large, heavy roasting pan, and arrange garlic cloves around hens. Roast in preheated oven for 25 minutes.

Reduce oven temperature to 350 degrees F (175 degrees C). In a mixing bowl, whisk together 1/3 cup wine, 1/3 cup chicken broth, and 2 tablespoons of oil; pour over hens. Continue roasting about 25 minutes longer, or until hens are golden brown and juices run clear. Baste with pan juices every 10 minutes.

Transfer hens to a platter, pouring any cavity juices into the roasting pan. Tent hens with aluminum foil to keep warm. Transfer pan juices and garlic cloves to a medium saucepan and boil until liquids reduce to a sauce consistency, about 6 minutes. Cut hens in half lengthwise and arrange on plates. Spoon sauce and garlic around hens and serve over risotto.

Mushroom Risotto Directions

Heat 1 tablespoon of oil in a large sauté pan over medium heat. Add the fresh mushrooms, Cook for 3 to 5 minutes until lightly browned, season with salt and pepper. Then remove from heat and set aside

Coat a saucepan with remaining 2 tablespoons of oil on medium high heat. Sauté the onion and shallot and cook until translucent, about 5 minutes. Add the rice and stir quickly until it is coated with the oil and opaque, 1 minute. Stir in remaining wine and cook until it is nearly all evaporated.

With a ladle, add 1 cup of the stock and cook, stirring, until the rice has nearly absorbed all the liquid. Add the remaining stock, 1 cup at a time. Continue to cook and stir, allowing the rice to absorb each addition of stock before adding more. Transfer the mushrooms to the rice mixture. Stir in Parmesan cheese, and crème fraiche, cook briefly.

Gruel and Grog 2009

Roasted Pumpkin Soup

Made By Fiona Reid

Serves 4

1 sugar pumpkin (about 3 pounds)
Olive oil
Salt and Pepper
2 sprigs thyme
2 tablespoons melted butter
4 cloves garlic
1 quart chicken stock
Optional: unsalted butter and 4 slices of bread

Preheat the oven to 350.

Split pumpkins & scrape out seeds/pith.  Oil cut surfaces with olive oil & season generously with salt & pepper.  Place halves cut side down on baking sheet with a sprig of thyme and 2 unpeeled garlic cloves tucked underneath each seed cavity.  Roast in oven for 45 min until completely tender.  When pumpkin is cool, scoop out the flesh (or peel off the skins) and add pulp to soup pot along with the roasted garlic (squeeze out of skin).  Mash together.  Add stock and heat to a simmer.  Taste & correct seasoning.  For a richer soup, add a little unsalted butter at this point.

While the pumpkin is baking, make black pepper croutons:  cut the slices of bread into ½ inch cubes and toss them in the melted butter; salt, spread on a baking sheet & roast in a medium oven until brown and crisp; generously grind black pepper over them as soon as you take them out of the oven.

Tomato-Quinoa Soup

Made By Sam Pillsbury

1 tbsp olive oil
1 bunch chopped cilantro
2 cloves garlic chopped
1 onion, diced
1 green pepper, chopped (or corn)
2 stalks celery, chopped
2 cups chopped tomato
6 cups chicken or vege stock
½ cup quinoa
grated cheese and chopped spring onions for garnish
salt and pepper

Heat oil in big pot (I use a ceramic/cast iron casserole pot), stir in all veges, onion first, gently frying to soften…I add  tomato last, then add stock, bring to boil, add quinoa, boil very gently for about 45 minutes.

Garnish each bowl when serving with spring onions and cheese.

Note: the cilantro is the secret ingredient in this dish. I sometimes add sweet corn, change the veges around, but NEVER omit the cilantro!

Moroccan Lamb Chile (Heartline Café Cookbook)

Made By Alice Sauve

10-12 servings

3 tablespoons olive oil
1 tablespoon chopped garlic
1 large red onion
1.5 teaspoon grated ginger root
1.5 teaspoon tumeric
15 threads saffron
1.5 lbs leg of lamb, boned and diced into ½” cubes
4 cups cooked garbanzo beans
1.5 cups red lentils
¾ cups roasted peppers
3 cups crushed tomatoes
2 bottles nut brown ale
2 cups beef broth
¾ cups raisins
3 tablespoons brown sugar
2 ¼ teaspoons coriander
1 ½ teaspoons crush red pepper
1 tablespoon ground cumin
¾ teaspoon oregano
Salt and pepper to taste

Garnish: fresh mint and sour cream

Sauté garlic and onion in olive oil.  Add ginger thru saffron.  Sauté thoroughly.  Add lamb and stir until brown.  Add remaining ingredients.  Simmer, covered for 2 hours, until lamb is tender.  Taste and season and needed with S&P.

Black Bean Stew with Andouille Sausage (Splendid Table Cookbook)

Made By Alice Sauve

10-12 servings

1 lbs Smoked Sausage (Andouille or Linguica)
Olive oil
4 whole garlic cloves
2 medium onions
2 small/medium cubed green peppers
2 small/medium cubed red peppers
1 teaspoon salt
42 ounces of chicken stock
4 large cloves of garlic
4 bay leaves
1 tablespoon cumin
1 tablespoon oregano
2 teaspoons pepper
4 tablespoons tomato paste
4 15 oz cans of black beans, drained and rinsed
1 ½ cups frozen corn

Garnish: sour cream, limes, onion, cilantro and hot sauce

Chop sausage.  Sauté sausage in oil and add ingredients thru salt.  Cook 8 minutes stirring occasionally.  Add a little of the broth along with the garlic thru tomato paste.  Combine well incorporating the tomato paste.  Add remaining ingredients: broth, beans and corn.  Simmer 20 minutes.

* Note: can be made vegetarian by altering chicken stock to veggie and removing sausage.

Mushroom Barley Soup

Made By Alice Sauve

8 servings

7 cups vegetable broth
¾ cups barley
4 tablespoons butter
1 lb mushrooms
1 medium onion
3 cloves garlic, crushed
1 stalk celery
1 carrot diced
½ teaspoon thyme
½ teaspoon basil
2 tablespoons soy sauce
¼ cups PSC, Colibri Syrah

Bring 2 cups stock to boil, add barley.  Simmer, covered until barley is tender (about 20 minutes).  Set aside.  Sauté ½ of the mushrooms in 2 tablespoons of butter for 8-10 minutes.  Puree 1 mushroom in blender and set aside.  Sauté onion and garlic in remaining butter.  Add carrot and celery until tender.  Add remaining sliced mushrooms, about 5 minutes.  Combine with barley, puree, herbs, soy sauce and remaining stock and salt and pepper to taste.  Cover and simmer 15-20 minutes.

Vegetarian Tortilla Soup

Made By Eric Glomski

1 large yellow onion chopped
1 green bell pepper chopped
1 red bell pepper chopped
2 tbsp olive oil
1/2 cup chopped cilantro
1, 12 oz bag of frozen corn
1, 24 oz can of pinto beans, drained and rinsed
4, 7 oz cans of peeled, diced green chilies
1, 12 oz can of Rotel tomatoes and chilies
1 Poblano pepper chopped
1 small can of El Patio Jalapeno salsa
2, 14.5 oz cans of crushed tomatoes
1, 16 oz can of Nopalitos (prickly pear)
1 tsp chili powder
1 tsp garlic powder
½ tsp salt
1 tbsp white sugar
¼ cup Vino del Barrio Blanca
5-10 corn tortillas
1 cup shredded jack cheese
Sour cream or queso fresco

Tasks:
In a large pot, combine all canned ingredients and bring to a slow boil.  Meanwhile, on high heat, fry onion and peppers in olive oil.  When slightly soft, add all seasonings.  Stir for 1 minute and add to pot.  Deglaze frying pan with a small amount of white wine and add to pot.  Add cilantro.  Simmer for one hour. Cut tortillas in strips and brown in a frying pan in a small amount of vegetable oil.  Garnish soup with tortillas, jack cheese and sour cream.