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June 16
Join the wineries of Howell Mountain as they host the 2010 Taste of Howell Mountain. A garden party, tasting and auction being held this Saturday June 19th at the Charles Krug Winery.
Here’s some of what will will be serving:
Smoke Duck Tacos with Pickled Beet and Sweet Onion Salad
Porchetta Sandwiches with Rapini and Spring Garlic
Grilled Don Watson Spring Lamb Piadini, Fava Bean Puree, Arugula, Feta
Hungry yet?
December 07
This press release features the recent menu for the Duckhorn and Paraduxx Vineyards wine and food programs. Both these programs offer a unique experience with exquisite wines and seasonal food.
http://www.napavalleyregister.com/articles/2009/11/20/wine/doc4b062ac66e8f1651750957.txt
March 17
This past Saturday I did a small lunch at one of my favorite wineries in Napa Valley, Schramsberg. I have always cherished this historical property since my first visit in 1997. Not only do they make the most amazing sparkling wines, they also produce a wonderful red wine, J Davies, which is made with estate grown Diamond Mountain Cabernet Sauvignon. The event was part of the Culinary Institute of America’s Hall of Fame induction. Schramsberg was being honored this year. I prepared a braised suckling pig in a cazuela, a traditional Spanish baking dish made of terra cotta. The pairing was a hit and I wanted to share the recipe with everyone.
Cazuela of Suckling Pig, Ancho Peppers and Sun-dried Cherries
30 pound suckling pig
2 cups sundried cherries
10 ancho peppers, stem and seeds removed
5 heads of garlic split
2 onions split in half
a handful of flat leaf parsley
1 tablespoon of Mexican oregano
3 bay leaves
2 quart chicken stock or pork stock
salt and pepper
If you have a large enough cazuela you can do the pig whole. If not start by breaking down the pig, remove the kidneys and tenderloins, quarter the pig into shoulder and leg pieces. I used the head, ribs, and shanks to make a pork stock. While the stock was simmering I brined the pork. The stock and brine were a six-hour process. This step can be skipped, but the pork stock was so good.
Preheat the oven to 400°F. Place the pork in the cazuela, while doing this add the cherries, peppers, garlic, onions, and herbs distributing them evenly in the baking dish. Season the meat generously with salt and pepper. Pour the stock in the cazuela leaving the top quarter of the skin exposed. Place a piece of parchment paper on top of the pork and cover the baking dish with foil. Place the cazuela in the oven and bake for 1 hour. After an hour reduce the temperature to 325°F and bake for 5 hours. Remove the cazuela from the oven and allow the pork to rest for 30 minutes. Take the pork out of the pan and remove any onions, garlic and herbs from the broth. Ladle the broth into a saucepan and simmer. Season to taste with salt and pepper. Slice the pork and serve with a generous ladle of sauce.
Enjoy with a glass of J. Davies 2005 Cabernet Sauvignon.
March 02
Standing Rib Roast with Gruyere and Chive Popovers and Au Jus
Serves 6
beef and au jus:
2 onions, halved and cut into thin strips
2 tablespoons garlic, slivered
2 tablespoons Worcestershire sauce\
4 sprigs fresh thyme
1 bay leaf (dry)
2 cups beef broth
1 cup water
4 bone standing rib roast, trimmed and tied*
coarse salt and fresh ground black pepper
popovers:
4 large eggs, room temperature
1 1/3 cups whole milk
¼ cup unsalted melted butter
2 tablespoons fresh chives, finely chopped
1 1/3 cup all purpose flour
1/2 cup gruyere cheese, finely grated
2 teaspoons coarse salt
1 teaspoon fresh ground black pepper
2 tablespoons butter, melted
beef and au jus:
Preheat the oven to 450°F. In the bottom of a roasting pan add the onions, garlic, Worcestershire sauce, thyme, bay leaves, beef broth and water. Place a flat roasting rack (or cooling rack) into the roasting pan covering the onions and herbs. Generously season the rib roast with salt and pepper. Place roast on the resting rack and place the roast in the oven. Bake for twenty minutes at 450°F. Reduce the heat to 375°F and roast the rib roast to an internal temperature of 130°F. Remove the meat from the oven and place on a sheet pan to rest. Strain the broth at the bottom of the roasting pan through a fine mesh strainer into a small saucepan. Season the broth (au jus) to taste with coarse salt and fresh ground black pepper if needed and reserve for service.
popovers:
Preheat the oven to 375°F. To make the popovers whisk the eggs and milk together. Stir in the melted butter. Add the chives. In a separate bowl, combine the flour, cheese, salt and pepper. Combine the dry and wet ingredients and mix well. Brush a 12 cup non-stick muffin pan with the melted butter. Spoon the batter evenly into muffin pan and bake for 30 minutes until golden brown.
To serve, carve the meat off the rib bones and slice six generous portions of beef. Set out six plates and place a portion of beef on each plate. Garnish each plate with a popover and ladle two ounces of au jus over beef. Serve with a side of vegetables and potatoes if desired.
* Your butcher can trim and tie the rib roast for you.
Enjoy with a glass of Duckhorn Cabernet Sauvignon.
March 02
Grilled Balsamic Marinated Rib-Eye Steak
Fire Roasted Red Pepper and Eggplant Salad
Serves four
Marinade/dressing:
4 tablespoons balsamic vinegar
8 tablespoons olive oil
3 tablespoons garlic
1 tablespoon salt
1 tablespoons black pepper, cracked
4 rib-eye steaks, 8 to 10 ounces each
Salad:
2 large red bell peppers
1 tablespoon olive oil
2 medium eggplants
1 tablespoon olive oil
salt and pepper
1 red onion, slice into thick rings
1 tablespoon olive oil
1 cup loosely packed arugula
½ cup loosely packed basil, torn
¼ cup pine nuts, toasted
8 shave pieces of good, aged Parmesan cheese
Mix together the balsamic vinegar, olive oil, garlic, salt and pepper. Reserve a 1/3 of the marinade for the final dressing for the salad. Take another 1/3 and marinate the rib-eye steaks for 4 hours. Use the last 1/3 to brush the steaks as they grill.
Light the grill.
Brush the red peppers with olive oil and place on the grill to char all sides. Once the peppers are cooked place them in a bowl and cover with plastic wrap for 5 minute. Remove the peppers from the bowl and peel off the charred skin, de-seed the pepper and dice into 1/2″ pieces and set aside. Slice the eggplant into 1″ thick rounds and brush with olive oil and season an season with salt and pepper. Place the eggplant on the grill and cook for approximately 4 minutes a side until soft. Remove the eggplant from the grill and rest on rack until they are cool. Dice the eggplant into 1″ squares and set aside. Brush the red onions with olive oil and grill on both sides until soft.
Wipe any excess garlic and marinade from the steaks. Over a hot grill cook the steaks. Once you have good grill marks on one side flip the steak and brush with excess marinade. Each time you flip the steak brush more of the marinade on the side that has just been flipped up. Cook the steaks to your desired doneness, remove and place on a resting rack.
To plate, take a large bowl and mix together the diced peppers, eggplant, red onions, arugula, and basil and dress with the remaining vinaigrette. Distribute the salad evenly on one half of four plates. Garish the salad with pine nuts and parmesan cheese. Place the steaks on the other half of the four plates and serve.
Enjoy with a glass of your Beaulieu Vineyards Napa Valley Cabernet Sauvignon .
