TC Recipe: Crab and Avocado Mousse Bruschette
By: Austin Kumm
Suggested Pairing: 2007 Domaine Pinot Gris
Makes 10-15 pieces
Ingredients |
|
Preparation |
| Avocado Mousse: Cut avocado in half and remove pit. Take meat out of skin and place in food processer. Add jalepeno, lime juice and cilantro. Blend on high slowly adding 1 tbsp of olive oil until creamy smooth texture. Add salt and pepper to taste. Set aside.
Sauce Rojo: Take Melba Toast (cracker or bread) and spread a layer of mousse. Add a small amount of crab and top with ½ tsp of Sauce Rojo. Repeat until all crab is used. |
TC Recipe: Cassoulet of Duck and Pork Sausage
Executive Chef Michael Landsberg
Suggested Pairing: 2004 Signature Pinot Noir
Serve 2
TC Recipe: Beet Tartare with Caraway Seed Toasts
Executive Chef Michael Landsberg
Suggested Pairing: 2008 Acrobat Pinot Noir
Serve 2
Ingredients |
Horseradish Créme Frâiche |
Preparation |
| Chop up the beets to put into Cuisinart. Pulse the machine until the beets are fine grounded but not too mushy. Take the beets out of the cuisinart bowl, and place it into a salad bowl. Add the rest of the ingredients to the beets and add enough mayonnaise to bind the product together.
Horseradish Créme Frâiche: |
TC Recipe: Mustard and Coriander Crusted Salmon
By Sous Chef Kevin Dietrich
Suggested Pairing: 2008 Signature Pinot Gris
Serve 2
Ingredients |
|
Preparation |
| Preheat the oven to 425°. Coarsely grind the coriander seeds with the mustard seeds and crushed red pepper. Season the salmon fillet with salt and black pepper and spread 1 tablespoon of the mustard evenly over the fillet. Press the ground spices into the mustard.
In a large nonstick ovenproof skillet, heat 1 teaspoon of the oil. Add the salmon fillet, mustard side down, and cook over high heat until lightly browned, 2 to 3 minutes. Carefully turn the salmon. Transfer the skillet to the oven and roast the salmon for 6 minutes or until cooked through. In a medium bowl, whisk the lemon juice with the remaining 1 tablespoon of olive oil and 1/2 teaspoon of mustard. Add the watercress and parsley, season with salt and pepper and toss to coat. Cut the salmon fillet into 4 pieces and serve with the salad. |
TC Recipe: Rosemary Crusted Rack of Lamb with Shallot Marmalade and White Bean Ragout
By Culinary Team Member Sean Winder
Suggested Pairing: 2008 Signature Pinot Noir
Ingredients |
Marmalade
Ragout |
Preparation |
| In a medium saucepan, sauté leeks, carrots, and pearl onions until tender. Add Rosemary, Beans, and Chicken Stock. Bring to a simmer. Add Butter and Sherry vinegar, season to taste.
In a separate Saucepan, sweat shallots over low heat until tender. Add Honey and cook over low heat until honey begins to caramelize. Add Pinot Noir, and Sherry Vinegar. Reduce by Half. Combine Oil, Rosemary, and garlic. Marinate Lamb overnight, or at least six hours. Press breadcrumbs into lamb until thouroughly coated. Sear Lamb over medium heat until breadcrumbs are evenly browned. Cook in a 400 degree oven until desired doneness is achieved. Serve over White Bean Ragout topped with shallot marmalade. |
SIGNATURE RECIPE: Scallops Aromatique
Signature Recipe Perfect Match: Signature Pinot Gris
Developed in our winery restaurant by former Executive Chef Michael Landsberg, this dish has become a favorite among our visitors, and appears on the menu each summer.
NAC Recipe: Lobster with Thai Herbs
by Jean-Georges Vongerichten
Suggested Pairing: King Estate Pinot Gris
From King Estate’s New American Cuisine Pinot Gris Cookbook
NAC Recipe: Salmon Baked on a Fig Leaf with Pinot Gris Beurre Blanc
by Alice Waters
From King Estate’s New American Cuisine Pinot Gris Cookbook
TC Recipe: Balsamic Glazed Salmon
By Catering Chef Christian Johnston
Suggested Pairing: 2007 NxNW Walla Walla Syrah
Serves 2
Ingredients |
|
Preparation |
| Dissolve sugar in balsamic vinegar, set aside. In a stainless steel sauce pan, lightly sauté diced garlic and shallots. Add carrot and Yukon potato, increase heat. When carrots and potatoes begin to darken, add chicken stock, and cream, reduce heat to low, simmer until vegetables are tender.In a lightly oiled sauté pan, sear salmon on high heat, put into 350° oven seared side down for 5 minutes. Remove from oven, drain any excess fat from pan, add balsamic sugar mixture to pan, over medium heat reduce vinegar with salmon in pan until liquid becomes thick and one side of salmon is thoroughly coated. Remove vegetables from cream, plate, add herbs to remaining cream, pour onto plate. Add salmon and serve. |
TC Recipe: Gravlox Wrapped Scallops, Honey Buerre Blanc
By Sous Chef Benjamin Nadolny
Suggested Pairing: 2007 NxNW Columbia Valley Syrah
Serves 4
Ingredients
* 4 ea Large sea scallops, muscles removed
* 4 ea 4 inch gravlox strips
* 1 T Olive oil
* 2 tsp Butter, unsalted
* 8 oz White wine
* 1 T Shallots, chopped
* 2 T Honey
* 4 ea Peppercorns
* 1 T Heavy cream
* 12 T Butter, unsalted and cold
Preparation
Wrap each scallop in a strip of gravlox and secure with a toothpick. Set aside and prepare the buerre blanc.
Combine the wine, shallots, lemon jus and zest, peppercorns and the honey in a stainless saucepot and simmer until reduced to a syrup consistency. Add the cream and return to a boil. Remove from heat and whisk in the cold butter. Season the buerre blanc to taste with salt.
Add the oil to a hot sauté pan. Season the scallops and sear on one side. Add 2 tsp butter to caramelize the scallops. Turn over the scallops, cover, and remove the pan from the heat.