King Estate Winery

Ingredients

• 2 ea 6-8 oz Flank Steak
• 1 lb Green Beans, blanched
• 1 T Olive Oil
• ½ c Soy Sauce
• 2 T Toasted Almonds
• 1 tsp Chili Flakes
• 2 T White Sugar

Marinade

• ½ c Pinot Noir
• ¼ c Red Wine Vinegar
• ¼ c Orange Juice
• 4 ea Garlic Cloves, chopped
• 1 T Black Peppercorns
• 1 T Coriander

Preparation

Saute the green beans in olive oil for 5 minutes. Add the soy sauce, chili flakes and sugar and let reduce until beans are coated. Plate the green beans, sprinkle with almonds, and top with sliced flank steak. Enjoy.

Ingredients

• 4 ea Vietnamese Spring Roll Wrappers
• 1 ea Anaheim Chili
• 1 ea Avocado
• 1 ea Broccoli Stem, julienne
• 1 tsp Yellow Curry Powder
• 2 ea Green Tea Bags
• ½ c Short Grain White Rice
• 1 tsp Vegetable Oil
• 1 tsp Rice Wine Vinegar
• Salt

Aioli

• ½ c Candied Pecans
• 2 T Water
• ½ c Salad Oil
• Salt & Pepper

Preparation

Aioli
In a food processor, blend candied pecans with water (1-2 T) until formed into a smooth paste. Slowly add oil until mixture has achieved the consistency of mayonnaise.

Spring Roll
Briefly submerge spring roll wrappers in water, placing them in between dampened linen kitchen towels. Spread a thin layer of cooled rice onto the spring roll wrapper, into a roughly rectangular shape. Lay roasted chilies, and avocado lengthwise on top of the rice mixture. Tightly roll each wrapper and trim the excess. Serve over curry dusted broccoli stem with candied pecan aioli.

Optional garnish
Julienne broccoli stems, lightly blanch, and dust with yellow curry powder.

Ingredients

• 12 ea Won Ton Wrappers
• 6 oz Roasted Pumpkin (may substitute Gerber acorn squash flavored baby food)
• 1 oz Cream Cheese
• 1 ea 8 oz Duck Breast
• 2 tsp Chinese Five Spice
• Salt & Pepper

Anise Buerre Blanc

• 8 oz White Wine
• 1 T Shallots, chopped
• 1 T Heavy Cream
• 1 oz Star Anise
• 4 Peppercorns
• 12 T Butter, cold
• Salt

Preparation

Duck Breast
Season the duck with salt, pepper and the five-spice. Cook skin side down on low heat until skin is caramelized. Flip and cook to desired temperature. Let the duck breast rest for 5 minutes before slicing.

Anise Buerre Blanc
Combine wine shallot star anise and peppercorns in sauce pot and reduce fluid to 2 tablespoons. Strain and put fluid back into the sauce pot. Add cream and bring to boil. Remove from heat. Begin incorporating cold butter into the hot mixture with a wire whisk. Continue until the mixture emulsifies. Add salt to taste.

Ingredients

Lemon Butter
• 2 T Butter, softened
• 1 T Lemon Zest
• 1 T Lemon Juice
  Combine all ingredients. Roll the butter in wax paper and freeze.

Ravioli

• 1 pkg Ravioli Squares or Wonton Wrappers, 2×2 in
• 1 ½ C Chicken Breast, cooked and chopped
• ¼ c Roasted Garlic, mashed (10-12 clones)
• 1 T Lemon Zest
• 2 tsp Lemon Juice
• ¾ c Ricotta Cheese
• ¼ c Parmesan, shredded
• 2 ea Eggs
• 2 T Fresh Thyme, chopped fine
• Salt and PepperSauce
• 2 ½ c Chicken Stock
• ¼ c Onion, diced small
• 1 ea Garlic Clove, chopped
• 3 T Butter
• 3 T Flour
• 2 ea Thyme Sprigs

Preparation

Serve this dish with asparagus and artichoke hearts for a tasty meal.

Ingredients

• 2 ea Portabella Mushrooms, gills removed
• 10 ea Green Onions
• 1 lb Broccoli Rabe
• 1 ea Large Beet, pre roasted
• 2 T Toasted Almonds
• ½ c Shaved ParmesanMarinade
• ½ c Pinot Noir
• ¼ c Soy Sauce
• ½ c Olive Oil
• 4 T Herb Mix of Rosemary & Thyme, chopped
• 2 T Garlic, chopped
• Salt & Pepper

Preparation