King Estate Winery Pinot Gris & Pinot Noir Oregon Wine

Ingredients

• 3/4 pound baby spinach
• 3 oz chevre goat cheese, crumbled
• 1/4 cup red onion, julienned
• 1 Bosc pear
• 1 pound kosher salt
• 3 blood oranges
• 1/4 cup champagne vinegar
• 1 cup blended oil
• salt and pepper

Preparation

Preheat oven to 300 degrees.

Pack the pair completely in the kosher salt. Cover and place in oven for 45-55 minutes. Remove the pear from the salt and let cool.

Blood Orange Vinaigrette

Juice the blood oranges and reduce by half in a small sauce pot. In a blender add the reduced orange jus and the champagne vinegar. Slowly add the oil. Season to taste with salt and pepper.

The pear salt can be saved for other dishes.

Ingredients

• 2 skin-on trout filets, caled and pin boned
• flour, as needed
• vegetable oil, as needed
• 4+ Tbsp butter
• 2 cloves garlic, minced
• white wine, to taste
• 1 cup shaved or crushed alomds
• 2 cups white rice
• 1/2 cup diced dried apricots
• 1 scallion, sliced thin
• salt and pepper as needed

Preparation

1. Lightly dust the trout with flour, shake off any excess, season with salt and pepper.
2. Heat a small amount of oil in a sauté pan, start trout (skin side down) reduce heat until it has only a gentle sizzle.
3. Add butter, garlic, almonds and a drizzle of white wine, continue to cook until the skin becomes golden brown.
4. Turn trout over and continue to cook until just cooked through

Rice

1. Add carrots to rice and cook according to rice package.
2. When finished stir in apricots, scallion, butter (optional) and season with salt and pepper.

Assembly

1. Put the rice mixture in the center of the plate with the trout on top.
2. Use a large spoon to drizzle pan liquid and almonds around the plate, if more sauce is needed add butter and wine to the pan, simmer and adjust seasoning.

Ingredients

• 2 (6 oz) Filet Mignon
• 2 Garlic clove, minced
• 1/4 cup white onion, diced
• Crimini or portobello mushrooms, julienne
• 1 cup roasted tomatoes, peeled, diced
• 4 oz Bleu Cheese
• 1/4 cup red wine
• 2 Tbsp bread crumbs
• 1 Tbsp cracked pink peppercorns
• Salt and pepper to taste

Preparation

Sauté mushrooms with half the garlic, salt, and pepper. Deglaze with red wine. Add bread crumbs and remove from heat.

Preheat oven to 450 degrees

Cut and roll out tenderloin into ½ in thick strip. Spread stuffing on top of all but the last inch of steak. Carefully roll steak up, securing with skewer, or butchers twine if necessary. Salt the steak, and liberally pepper with pink peppercorns. Sear both sides of steak in a hot sauté pan. Finish in oven until desired temperature is reached, 3 minutes for medium rare.

Ragout

Drain liquid from tomatoes. Sauté the onions with remaining garlic. Add tomatoes and let simmer for 5 minutes. Fold in bleu cheese and remove from heat. Season to taste with salt and pepper.