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. |
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
Pinot Gris & Pinot Noir recipes from many of America’s most respected Chefs.
Our cookbooks include recipes from these chefs:
Charlie Trotter, Jean-George Vongerichten, Rick Bayless, Charlie Palmer, Alice Waters, Roy Yamaguchi, Daniel Boulud, Todd English, Dean Fearing, Emeril Lagasse, Bradley Ogden, Wolfgang Puck, Mark Miller, Stephen Pyles, and many more.