King Estate Winery

Ingredients

• 4 ea Large Diver Scallops
• 2 T Olive Oil
• ½ lb Mushroom (Chopped – King Oyster, Porcini, or Portobello)
• 2 T Shallots (Julienne)
• 2 T White Wine (King Estate Pinot Gris)
• 1 c Veal Demi Glace (Available in grocery or meat market)
• 2 T Fresh Herbs (Chopped)
• Salt and pepper

Preparation

Preheat oven to 400 degrees. Heat an oven safe pot on the stove over medium heat. Add 1 T oil and shallots. Saute until the shallots begin to caramelize. Add the mushrooms and sauté until tender. Add the white wine to deglaze. Add the Demi Glace, cover and put in oven. Bake for 15 minutes or until the liquid is reduced to rich glace. Add fresh herbs.

Scallops

Add 1 T oil to a hot sauté pan. Season the scallops and gently place in the hot oil. Caramelize the scallops, turn over and transfer to oven for 2-5 minutes. Set scallops atop the mushroom ragout and Enjoy.

Ingredients

• 2 ea 6 oz Halibut Fillets
• 2 T Olive Oil
• 2 tsp Butter
• 1ea Apples (Preferably Fuji or Gala – sliced)
• ¼ c Hazelnuts (Toasted and Chopped)
• 2 c Arugula
• ¼ c Lemon Juice
• ¾ c Olive Oil
• 1 tsp Dijon Mustard
• Salt and pepper

Preparation

Blend the lemon juice and Dijon mustard. Add a pinch of salt. Slowly add the Olive oil.

Preheat oven to 400 degrees.

Heat the Olive oil in a medium sauté pan. Sprinkle the halibut with salt and pepper. Gently lay the halibut in the hot oil. When the edges of the halibut begin to brown add the butter and reduce the heat. Turn over the halibut when golden brown. Transfer to the oven to finish.

Toss the Arugula in just enough vinaigrette to coat the leaves. Add the hazelnuts and apples. Plate the salad and top with the halibut.

Ingredients

• 2 C Watercress
• 1 oz Roguefort Cheese
• 1 ea Granny Smith Apple (Sliced)
• 1 T Cognac Vinegar
• 3 T Olive Oil
• 1 T Hazelnuts (Chopped)
• 2 tsp Parsley (Chopped)
• Salt and pepper

Preparation

Ingredients

• 3 T Butter
• ½ lb Fresh Chanterelles (Cleaned, Trimmed, and Sliced)
• 3 ea Shallots (Peeled, Minced Fine)
• 3 T All-Purpose Flour
• ½ c Half-and-Half
• ¼ c Dry White Wine
• 2 tsp. Fresh Tarrago (Chopped)
• ½ c Apples (Peeled and Diced)
• 1 oz Goat Cheese (Crumbled)
• 5 ea Large Eggs (Separated)
• Salt and Pepper

Preparation

Use a large skillet to melt the butter over medium heat. Cook the chanterelles in the melted butter, stirring frequently, until the moisture is evaporated. This should take about 15 minutes. Whisk the flour into the mixture gradually, stirring constantly, then blend in the half-and-half and the wine. Stir in the tarragon, salt and pepper.

Cook over moderate heat until thick. Stir about ½ cup of the hot mixture into the egg yolks, then return to the pan and stir to blend. Remove from the heat and cool. Add the apples and the goat cheese.

Beat the egg whites to stiff peaks. When thoroughly beaten, fold in the egg whites very gently into the mushroom mixture.

Pour the mixture into the prepared souffle dish and bake for 35 to 40 minutes. The souffle should be golden brown. Serve immediately.

This dish is paired in the King Estate kitchen with braised greens or vegetables, and a Pinot Gris butter sauce. Enjoy!

Ingredients

• 2 ea Pork Chops, bone in
• 2 ea Parsnips, cut into large batons
• 2 ea Carrots, cut into large batons
• ½ c. Sour Cherries, halved and pitted
• 1 Tb Chopped garlic
• 1 c. Mushrooms, wild preferred.
• ½ c. Chicken stock
• 1 Tb Sherry vinegar
• 1 Tb Butter
• 1 Tb Olive Oil
• Salt and pepper

Preparation

Sauté the parsnips and carrots with the oil on medium heat until caramelized. Add the garlic and mushrooms. Sauté until mushrooms begin to brown. Add the sherry vinegar, chicken stock and butter.

Plate the vegetables with sauce. Top the pork chop with the cherries. Enjoy.

Ingredients

• 2 ea 8 oz duck breasts
• 1 c. eggplant, large dice
• ½ c. yellow squash, large dice
• ½ c. Sweet onion, large dice
• ¼ c. Sour Cherries, halved and pitted
• ½ c. Demi Glace. You can find this in grocery or meat store.
• 2 tsp Cumin seeds, toasted and ground
• ¼ c. Olive oil, for sauté

Preparation

Score the duck breast. In a hot sauté pan sear the breast skin side down. Reduce the heat to medium. When the skin is caramelized flip it over and transfer to 400 degree oven for 3- 5 minutes.

Plate the vegetables. Slice down the duck and place over the vegetables. Finish with the demi glace and cherries. Enjoy.

Ingredients

• 1 ea 10-12 oz Beef Ribeye
• 1 ½ c. Beets, roasted and peeled
• 8 ea Fingerling potatoes
• ¾ c. Sweet Onion
• 1 c. Demi Glace, available at a grocery or meat store
• 2 Tb Olive Oil
• Salt and Pepper

Preparation

Julienne the onions and slow cook in a sauté pan with the oil until caramelized. Cover with demi glace and simmer.

Season and Grill the whole Ribeye. This could take up to 20 minutes.

Roast the peeled fingerlings with oil, salt and pepper.

Roast the beets with oil, salt and pepper.

Plate the potatoes and beets. Slice down the Ribeye. Finish with the onion demi glace. Salt the beef before serving. Enjoy.

Ingredients

• 4 oz Crab meat, cooked and chilled
• 1 Ripe mango, cut into chunks
• 2 c. Arugula
• 1 ea Avocado
• 8 Italian parsley leaves
• ¼ c. Lemon juice
• ¾ c. Olive oil
• 1 tsp. Dijon mustard
• Salt and pepper

Preparation

In a mixing bowl add the crab meat, mango, parsley leaves, and lightly coat with lemon vinaigrette. Season to taste with salt and pepper.

Lay the arugula on a plate. Add the crab salad. Top with fresh avocado. Enjoy

Ingredients

• 12 ea Large prawns, peeled and deveined
• 2 ea Sausage links, linguica recommended, par cooked
• 6 ea Small purple potatoes, par cooked and peeled
• ½ c. Corn
• 8 ea Asparagus spears, blanched and halved
• 1 Tb Chopped garlic
• ¾ c. White wine
• 3 Tb Olive oil
• 3 Tb Butter
• 2 Tb Fresh herbs
• ¼ c. Shaved parmesan
• Salt and pepper

Preparation

In a large sauté pan heat the remaining oil. Add the prawns and garlic to the pan and sauté until the prawns begin to turn pink. Add slices of the sausage. Cook for 3 minutes. Add the corn and asparagus. Deglaze the pan with the white wine. Add the butter and herbs. Season to taste. Plate and top with the parmesan. Enjoy.