TC Recipe: Grilled Flank Steak with Soy Glazed Green Beans

February 09 2009

By Travis Passerotti
Suggested Pairing: 2007 next: Pinot Noir
Serves 2

Flank-Steak

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

Combine all ingredients for the marinade. Let the steaks soak in the marinade for 1 hour. Remove from marinade and cook on a char grill until desired temperature.

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.

TC Recipe: Chili and Green Tea Spring Rolls with Candied Pecan Aioli

February 09 2009

By Catering Chef Christian Johnston
Suggested Pairing: 2006 NxNW Walla Walla Syrah
Serves 2

Spring-Rolls

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

Rice
Prepare the green tea in a small saucepan with 1 ¼ cups of water. Remove tea bags, add vinegar, oil, salt, and rice. Reduce heat to low, and cover. Remove from heat when moisture had been absorbed, cool in the refrigerator.

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.

TC Recipe: Asian Spiced Duck Breast With Pumpkin Ravioli and Anise Buerre Blanc

February 09 2009

By Catering Chef Christian Johnston
Suggested Pairing: 2007 Signature Pinot Noir
Serves 2

Spiced-Duck

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

Ravioli
Combine the pumpkin with the cream cheese in a food processor. Season the mix with salt and pepper to taste. Use two won ton wraps per ravioli. Spoon approx. 1 oz into each of six won-ton wrappers. Brush the edges of the won ton with water and seal with firm pressure.

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.

TC Recipe: Lemon Chicken Ravioli

February 09 2009

By Stephanie Lushina
Suggested Pairing: 2007 Domaine Pinot Gris
Serves 2

Lemon-Chicken-Ravioli

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

Ravioli
Beat 1 egg in a small bowl for egg wash and set aside. Combine remaining egg and all the other ingredients in a medium bowl. Lay out ravioli squares. Use a ½ Tb measuring spoon to scoop mix onto the ravioli. Brush the sides of the pasta with the egg wash and fold the corners together to form a triangle. Press the edges together to seal. Layer the raviolis between sheets of parchment or paper towels. Cook in salted boiling water for 2-3 minutes.
Sauce
Sweat onions, garlic and thyme in 1 Tb butter over low heat. Add the chicken stock and simmer for 5 minutes. In a medium sauce pot melt the remaining butter. Add the flour and cook for 3 minutes to create a roux. Strain the chicken stock mixture into the roux stirring constantly. Before plating whisk the lemon butter into the sauce.

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

TC Recipe: Grilled Portobello Salad

February 09 2009

By Sous Chef Benjamin Nelson
Suggested Pairing: 2007 Signature Pinot Noir
Serves 2

Grilled-Portabella-Salad

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

Combine all the marinade ingredients. Evenly coat the portabellas with all the marinade and set aside for 30 minutes. Remove portabellas (reserve the marinade) and char grill with the green onions for approximately 3 minutes on each side or until tender. Saute the broccoli rabe in olive oil. Splash the pan with marinade and to glaze the broccoli. Remove the broccoli rabe from the pan and deglaze with the rest of the marinade. Reduce for 5 minutes. Plate all vegetables. Drizzle with the sauce, top with parmesan and enjoy.

TC Recipe: Lamb Loin with Polenta and Mustard Jus

November 17 2008

By Sous Chef Benjamin Nadolny
Suggested Pairing: 2006 NxNW Walla Walla Cabernet Sauvignon
Serves 2

Lamb-Loin-and-Braised-Cabba

Ingredients

  • 1 lb Lamb Loin
  • 2 T Olive Oil
  • 1 C Polenta
  • 4 C Water
  • 3 T Butter
  • ¼ c Parmesan Cheese (Grated)
  • ¼ c Créme Fraîche or Sour Cream
  • ½ c Veal or Lamb Demi Glace (Available in grocery or meat market)
  • 1T Dijon Mustard
  • Salt and pepper

Preparation

PolentaBoil the water with 1 teaspoon salt. Gradually add the polenta, stirring constantly until thickened. Transfer to a double boiler and cook for 20 minutes, stirring frequently. Add 2 T butter. Add the parmesan cheese and the crème.

Lamb

Preheat oven to 400 degrees.
Add Olive Oil to a hot sauté pan. Sprinkle the lamb with salt and pepper and sear both sides. Transfer to oven for 3-5 minutes. Let the lamb rest for 3 minutes.

Heat the demi glace. Add 1 T butter and the Dijon mustard. Whisk until blended.

Serve also with braised greens or vegetables. Enjoy

TC Recipe: Scallops with Mushroom Ragout

November 17 2008

By Sous Chef Benjamin Nadolny
Suggested Pairing: 2006 Pfeiffer Pinot Noir
Serves 2

Scallops-with-Pink-Grapefruit

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

Mushroom Ragout

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.

TC Recipe: Halibut over Fall Salad

November 17 2008

By Sous Chef Benjamin Nadolny
Suggested Pairing: 2007 Domaine Pinot Gris
Serves 2

Halibut over Fall Salad

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

Lemon Vinaigrette

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.

Bakery Recipe: Apple Walnut Créme Fraîche Coffee Cake

November 17 2008

By Pastry Chef Tobi Sovak
Suggested Pairing: 2007 Signature Vin Glacé
Serves 2

Apple Walnut Créme Fraîche Coffee Cake

TC Recipe: Watercress with Apples and Roguefort

November 17 2008

By Sous Chef Benjamin Nadolny
Suggested Pairing: 2006 next: Pinot Noir
Serves 2

Watercress with Apples and Roguefort

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

In a bowl whisk together the vinegar, oil, hazelnuts, parsley and seasoning. Fold the Roguefort into the dressing. Add the watercress. Place on plate and top with the apples. Enjoy