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Welcome to our site!

This blog is a place where I can share my experiences, venturing beyond wine and food pairings to explore travel, dining, wine tasting, winemaking, events, innovations, curiosities and observations. It is my hope that other winery chefs will join the conversation and share their experiences.

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March 02

0
2009

Rutherford Grill “influenced” Seared Tuna Salad

Rutherford Grill “influenced” Seared Tuna Salad

Serves 2

salad:
½ cup mango, large dice (½ inch cubes)
½ cup jicama, large dice
½ cup cucumber, peeled, seeded, large dice
½ cup red bell peppers, large dice
1 head heart of romaine lettuce, large dice

dressing:
1 teaspoon fresh ginger, minced
1 teaspoon light miso paste
½ teaspoon Dijon mustard
1 teaspoon fresh lemon juice
1 teaspoon soy sauce
2 tablespoons extra virgin olive oil

tuna:
8 ounces fresh sashimi grade ahi tuna
coarse salt and fresh ground black pepper
2 teaspoons sesame seeds
2 teaspoons grape seed oil

salad:
Combine all the ingredients in large mixing bowl.

dressing:
Combine all the ingredients in a small bowl and whisk together.

tuna:
Season the tuna on all sides with salt and pepper.  Place the sesame seeds on a small plate and gently press the tuna into seeds to coat evenly.  Flip tuna and repeat so two sides are now coated with the sesame seeds.  Place a cast iron pan or heavy sauté pan over high heat. Once the pan is hot add the grape seed oil.  Sear the fish in the pan for approximately 30 seconds per side.  Remove the fish from the pan and let rest on a paper towel lined plate.

To serve, add the dressing to the salad, season lightly with salt and pepper, and mix well. Cut the fish into six even slices and divide onto two plates. Place the salad on the plates and serve. Serve with wasabi, soy sauce, and pickled ginger for a sashimi salad experience.

Enjoy with a glass of Riesling, Gewürztraminer, or similar semi-sweet white wine.

March 01

0
2009

Welcome to Our Site

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March 01

0
2009

Braised pork shank with swiss chard, chantrelle mushrooms and gremolata

winechef_0227.jpg BRAISED PORK SHANK WITH SWISS CHARD, CHANTERELLE MUSHROOMS AND GREMOLATA
Serve 4

pork shank:
4 natural pork shanks, bone-in 2″ cut
coarse salt and fresh ground black pepper
2 tablespoons olive oil
2 ounces pancetta, minced
¼ cup diced onion
¼ cup diced carrots
¼ cup diced celery
2 cloves garlic, minced
¼ teaspoon chili flakes
1 tablespoon sage, minced
¾ cup tomatoes, peeled, seeded and chopped
½  cup white wine
2 cups chicken stock
½ pound chanterelle mushrooms, trimmed cleaned and quartered
1 bunch swiss chard, remove the stalk and cut into thin strips

gremolata:
¼ cup breadcrumbs
1 teaspoon orange zest
1 teaspoon chopped parsley
½ teaspoon each of salt and pepper
Preheat the oven to 375°F.

Pork Shanks:
Place a large sauté pan over high heat.  Season the shanks with salt and pepper. Add olive oil to the pan and brown meat on all sides.  To avoid crowding the pan, you may have to do this in a couple batches.  Remove the shanks from the pan and place the shanks in a large dutch oven. Place the pancetta in the pan and cook until crispy.   Reduce the heat; add the onions, carrots and celery and sweat until soft, approximately five minutes.  Add the garlic and cook for two minutes. Add chili flakes, sage, tomato and white wine. Stir well, and reduce the liquid by half.  Place the contents of the sauté pan into the dutch oven with pork shanks. Cover the dutch oven with a tight fitting lid. Bake in the oven for 45 minutes. Remove the pan from the oven and add the mushroom and chard to the pan, incorporating the vegetables into the broth. Cover and bake for 45 minutes longer.

Gremolata:
Combine all the ingredients for the gremolata and set aside until you are ready to serve the shanks.

Remove the shanks from the oven and allow the meat to rest for 20 minutes. Pull out the shanks, stir and season the vegetables and broth to taste. To serve, place a large spoonful of vegetables and broth in a shallow bowl, top with a pork shank and garnish with a tablespoon of the gremolata.

 

Enjoy with a glass of Olson-Ogden Syrah

March 01

0
2009

Spiced Crusted Tuna with Basque Pepper Stew

tuna-with-peppers2.jpg Spiced Crusted Tuna with Basque Pepper Stew
Serves 6

 

Basque Pepper Stew (Piperade):

  yellow onion, sliced thin
4 cloves garlic, sliced thin
2 T. olive oil

red bell pepper, seeded and cut into thick slices
yellow bell pepper, seeded and cut into thick slices
Anaheim peppers, seeded and cut into thick slices
plum tomatoes, peeled and seeded

1 tsp. Spanish paprika
1 T. red wine vinegar
  salt and pepper
   
Tuna:  
   
1 T. coriander seed
1 T. fennel seed
1 T. cumin seed
2 T. olive oil
6 Albacore tuna steaks, 4-6 oz. each and about a 1″ thick
  salt and pepper

To prepare stew, heat a large skillet or dutch oven over high heat. Add onion, garlic and olive oil. Toss to coat evenly and turn heat down to medium. Cook for 5 –10 minutes to soften. Add the peppers and season with salt and pepper and toss to coat. Cook until the peppers begin to soften about 10 minutes. Pass the tomatoes through a food mill and add to the pan along with the paprika and red wine vinegar. Cook for 30 to 40 minutes until juices reduce and coat vegetables. Taste and adjust seasoning. Reserve while preparing tuna.

Crush coriander, fennel and cumin seed in a mortar and pestle or spice grinder. Season both sides of tuna with spice mixture and salt and pepper. Heat a non-stick skillet over high heat. Add the olive oil to the pan and the tuna steaks. Sear on both side for 3-4 minutes per side for medium rare or to desired doneness. Serve on a bed of the pepper stew.

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