The 2011 harvest is winding down and the weather is changing. Now its time to think about entertaining your guest with meals that pair well with the cooler weather. The team at Winery Chefs creates a warm selection of seasonal menus made of fresh local ingredients. Food with integrity that always let’s the wine be the star of any meal.
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An obvious pairing for Cabernet Sauvignon is a great piece of grilled steak. The cut of meat you choose is important. I prefer flavorful cuts of meat such as ny strip steak, skirt steak, and flat iron. Here is a recipe to try with your next class of Cabernet Sauvignon
Grilled Shallot Herb Marinated N.Y. Strip Steak with Compound Butter
2 shallots, quartered
2 tablespoons Dijon mustard
1 tablespoons olive oil
1 teaspoon fresh thyme leaves
1 teaspoon fresh rosemary leaves
1 teaspoon fresh parsley leaves
1 teaspoon fresh sage leaves
2 teaspoons black pepper
4 ribeye steaks
salt and black pepper
4 tablespoons unsalted butter, soften
2 teaspoons shallots minced
1 teaspoon thyme
1 teaspoon parsley
1 teaspoon coarse salt
1 teaspoon fresh ground black pepper
Combine the shallots, mustard, herbs, olive oil, and black pepper in a food processor and puree. Place the steaks in a deep-sided dish, add the marinade covering the meat evenly. Store the steaks overnight in the refrigerator.
In a food proceesor combine the butter, shallots, thyme, parsley, salt, black pepper. Pulse until all the ingredients are incorprated. Lay out a piece of plastic wrap. Place the compound butter in the middle plastic wrap and roll the butter up into a log shape. Chill te butter in the refrgigerator for 4 hours until service.
Light the grill. Remove the ribeyes from the refrigerator and scrap off all the marinade. Clean the grill with a brush and rub the grates with oil. Proceed to grill the ribeyes. Grill the steaks for 5 to 7 minutes a side until done. When the ribeyes are done remove them from the grill onto a resting rack. Season the steaks with salt and pepper. Remove the compound butter from the refrigerator. Slice half dollar portions of the butter and remove the plastic wrap. Place the butter on the steak and serve.
Enjoy with a glass of Cabernet Sauvignon
This Thursday night, July 29th, Chef Richard Haake will do a recipe demo paired with X Winery’s Carneros Chardonnay. Richard will do a cajun classic, Chicken Maque Choux, which is pronounced “Mock Shoe”. Its is so good and the recipe is below. This dish is seasonal classic that utilizies corn, peppers and tomatoes. Its paired with the X Winery Carneros Chardonnay. We hope to see you at the Chefs Market. Richard will be giving out samples with the help of Chef Annie Baker. X Winery will also be there so join us for a summer pairing.
Chicken Maque Choux
1 tablespoon corn oil
salt and fresh ground black pepper
2 pounds chicken thighs, boneless, skin off, cut into bit size pieces
½ cup bacon
1 tablespoon bacon fat
½ cup onions, small diced
¼ cup celery, small diced
¼ cup green bell pepper, small diced
¼ cup red bell pepper, small diced
2 tablespoons garlic, minced
2 cups white wine
4 ears fresh corn, fresh cut off the cob, be sure the scrape out all the pulp
1 cup roma tomatoes, seeded and medium diced
1 tablespoon fresh picked thyme
1 tablespoon old bay seasoning
2 cups chicken stock
1 cup of heavy cream
2 teaspoons fresh lemon juice
salt and fresh ground black pepper
In a large sauté pan over high heat add the corn oil. Season the chicken on all sides with salt and pepper. Place the chicken in the pan; sear the meat well making sure to brown on all sides. Remove the chicken from the pan and to a plate lined with a paper towel. In the same pan add the bacon. Cook until crispy. Strain the bacon fat into a small bowl, reserve and place the crisp bacon on a plate lined with a paper towel. Place deep-sided sauté pan over medium heat, add 1 tablespoon of bacon fat to the pan. Add the onions, celery, bell peppers, and garlic then sweat the vegetables for 10 minutes or until tender. Add the wine and reduce until almost dry. Add the corn and tomatoes, stir together with the vegetables and simmer for 10 minutes. Stir in thyme and Old Bay seasoning. Place the chicken back in the pan and cover with the chicken stock. Cover the pan with a tight fitting lid, reduce the heat to low and simmer for 30 minutes. Remove the lid from the pan, stir in the heavy cream and lemon juice. Season to taste with salt and pepper. Finish with a dash of hot sauce and serve over rice with te crispy bacon as a garnish.