TC Recipe: Smoked Trout & Baby Spinach Salad with strawberry vinaigrette & 2006 Craftsman Series Vin Gris

May 21 2007

By James Orr
Suggested Pairing: 2006 Craftsman Series Vin Gris
Serves 2 as an entrée or 4 as an appetizer

Salad Ingredients & Preparation

  • 1 lb smoked trout (check for bones and break into pieces)
  • Baby spinach (washed and de-stemmed)
  • Spring radishes (washed and sliced)
  • 6 shallots (toss in olive oil, salt and pepper. Roast in 400 oven for 15-20 min until soft and have begun to color. Allow to cool then julienne.)
  • 24 cherry tomatoes, I prefer a mix of yellow and red (wash, toss in olive oil, salt and pepper.

Before serving salad roast tomatoes for 5min or less. They should just be beginning to blister. Toss gently in 2tsp of balsamic vinegar and serve tomatoes warm over tossed salad.

Vinaigrette Ingredients & Preparation

  • 1 pint of strawberries (washed and hulled. The berries are the most important ingredient in this dish, they should be sweet! Buy local, in-season berries, however if you must, you can add some sugar to the berries to bring up their sweetness.)
  • 2 Tablespoons champagne vinegar
  • 2 teaspoons lemon juice
  • 1 cup of grapeseed oil or a very light flavored olive oil

Place berries, vinegar, and lemon juice in a cuisinart (or similar appliance) and process until smooth. Place mixture into strainer to remove seeds and pulp then return to the cuisinart. While cuisinart is running, slowly add oil to emulsify mixture. When all the oil is added, add salt and pepper to taste.

Toss spinach, trout, radishes, and shallots with the vinaigrette. Top with the roasted cherry tomatoes and serve. This makes a great salad to start off a BBQ or to take on a picnic.

Smoked Trout & Baby Spinach Salad with strawberry vinaigrette

By Chef James Orr
Suggested Pairing: 2006 Craftsman Series Vin Gris
Serves 2 as an entrée or 4 as an appetizer

Salad Ingredients & Preparation

  • 1 lb smoked trout (check for bones and break into pieces)
  • Baby spinach (washed and de-stemmed)
  • Spring radishes (washed and sliced)
  • 6 shallots (toss in olive oil, salt and pepper. Roast in 400 oven for 15-20 min until soft and have begun to color. Allow to cool then julienne.)
  • 24 cherry tomatoes, I prefer a mix of yellow and red (wash, toss in olive oil, salt and pepper.

Before serving salad roast tomatoes for 5min or less. They should just be beginning to blister. Toss gently in 2tsp of balsamic vinegar and serve tomatoes warm over tossed salad.

Vinaigrette Ingredients & Preparation

  • 1 pint of strawberries (washed and hulled. The berries are the most important ingredient in this dish, they should be sweet! Buy local, in-season berries, however if you must, you can add some sugar to the berries to bring up their sweetness.)
  • 2 Tablespoons champagne vinegar
  • 2 teaspoons lemon juice
  • 1 cup of grapeseed oil or a very light flavored olive oil

Place berries, vinegar, and lemon juice in a cuisinart (or similar appliance) and process until smooth. Place mixture into strainer to remove seeds and pulp then return to the cuisinart. While cuisinart is running, slowly add oil to emulsify mixture. When all the oil is added, add salt and pepper to taste.

Toss spinach, trout, radishes, and shallots with the vinaigrette. Top with the roasted cherry tomatoes and serve. This makes a great salad to start off a BBQ or to take on a picnic.

TC Recipe: Pink Peppercorn Halibut with Jasmine Rice, Cucumber-Almond Salad, & Lavender Buerre Blanc & 2006 Craftsman Series Pinot Blanc

May 21 2007

By Sous Chef Ben Nadolny
Suggested Pairing: 2006 Craftsman Series Pinot Blanc

Prepare In This Order

Lavendar Buerre Blanc

8 oz. white wine
1 T chopped shallot
1 T heavy cream
4 peppercorns
12 T cold unsalted butter
2 T dried lavender flowers (use less with fresh)
salt

Combine wine shallot and peppercorns in sauce pot and reduce fluid to 2 tablespoons (Use this time to prepare the Cucumber-Almond Salad). When mixture is reduced, add the lavender flowers and let steep for 3 minutes. 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 whip. Continue until the mixture emulsifies. Season with salt to taste.

Cucumber Almond Salad

2 cucumbers (peeled, deseeded, and diced small)
1 lemon
¾ c. chopped dry roasted almonds
Salt and pepper

Combine cucumbers, almonds and desired salt and pepper. Add juice of the lemon and let sit for ½ hour

Jasmine Rice

2 c jasmine rice
3 c. water
½ T butter
2 tsp. Salt

Bring water to a boil. Add butter, salt, and rice. Reduce heat to low and cover for 20 minutes.

For Halibut

1 ½ lbs Halibut
2 T crushed pink peppercorns
2 T chopped Italian parsley
Salt
2 T olive oil
½ T butter

Combine the crushed pink peppercorns and parsley. Salt the halibut, then rub mixture over one side of the fish. Heat oil in a sauté pan, then lay halibut rubbed side down in the hot oil. Reduce heat and add butter. Turn halibut when peppercorns and parsley have darkened but not burned. Finish in pan or oven to desired wellness.

TC Recipe: Sausage & Rock Shrimp Pasta & 2006 Signature Pinot Gris

May 21 2007

By Marcus Mitchell
Suggested Pairing: 2006 Signature Pinot Gris
Serves 2

Ingredients

  • 1 cup rock shrimp
  • 2 chicken and apple sausage cut into coins
  • ¼ cup heavy cream
  • ½ cup KE Pinot Gris
  • 1 cup asparagus tips, pre cooked
  • 3-4 cup cooked pasta
  • 3 Tablespoon of Olive oil

Preparation

Sauté chicken sausage and shrimp in oil

Add wine while pan is still hot

Add asparagus and cream and simmer until slightly thickened

Toss with pasta and top with grated parmesan or asiago cheese and some fresh herbs (basil, parsley or chives)

TC Recipe: Prawns Clementine

February 26 2007

By Sous Chef Ben Nadolny
Suggested Pairing: 2005 Domaine Pinot Gris

Ingredients

8 Jumbo Prawns (peeled, deveined & butterfly)
4 Clementines (or tangerines)
2 tbsp olive oil
¾ c. fennel bulb large dice
2 cloves garlic
¼ c. chopped scallion greens
2 tbsp. butter
¼ c. pinot gris
Salt & Pepper

Preparation

Begin by zesting and juicing three of the clementines. Keep zest separate. In a sauté pan on medium heat, carmelize fennel and garlic with the olive oil and only 1 tbsp butter. Turn the heat up and add the prawns. As the prawns turn pink around the edges add the Clementine zest, pinch of salt and pepper and the pinot gris. Cover and let the steam finish cooking the prawns. Add the Clementine juice and let reduce in pan for a moment. Add the remaining teaspoon of butter and the scallions and sauté until the butter is melted and cut into the sauce. Add salt and pepper to taste. Garnish with remaining Clementine.

TC Recipe: Dijon Crusted Rack of Lamb with a Fig and Mint Wine Sauce

February 26 2007

By Erick Zito
Suggested Pairing: 2004 Pfeiffer Vineyard Pinot Noir

Ingredients

5 Dried figs, Quartered
1 Cup Vin Glacé or other Fruity Dessert Wine
2 Racks of Lamb
2 T. Dijon Mustard
S & P for Lamb
1 T. Olive Oil
3 T. Butter
¼ c. Shallot, finely chopped
1 t. Flour
1 Cup Lamb or Beef Stock
1 T. Mint Leaves Finely Chopped
1 T. Sherry Vinegar

Preparation

  1. Place Figs and wine in small pot and let soak for 2 hours. After 2 hours, bring to a boil and remove from heat and let sit.
  2. Preheat oven to 375 ˚ Season Lamb with salt and pepper. Heat oil in a sauté pan until hot. Sear lamb on all sides. Remove pan from heat and rub Lamb (fat side) with the Dijon Mustard. Place Lamb in Roasting pan and cook for 15 to 18 min or desired doneness. Remove and let rest.
  3. Return Sauté Pan to heat and add 1 T butter. Then add shallot and cook over medium heat until caramelized. Next add flour and cook for 2 min. Strain wine from figs and whish wine slowly into flour mixture. Reduce wine by half, then add the stack and figs. Reduce this mixture until it coats the back of spoon. Whisk in the remaining butter, chopped mint and vinegar. Salt and pepper to taste
  4. Cut and serve racks how you choose. Spoon sauce over Lamb

Serve with side dishes of your choice.
Suggestions: Wild Mushroom Risotto, Roasted Fingerling Potatoes
Veg: Sautéed Chard

TC Recipe: Cola & Balsamic Vinegar Braised Chicken

February 26 2007

By James Orr
Suggested Pairing: 2004 Hyland Vineyard Pinot Noir

Ingredients

1 T Fine Chopped fresh rosemary
1 T Fine Chopped Fresh Sage
1 t Black peppercorns *ground in spice grinder
2 t juniper berries *ground in spice grinder
Salt
1 Cup Flour
Olive Oil
1 Cup KE Pinot Gris
1 onion medium dice
6 Cloves of Garlic peeled and cut in half 1 can of Coke
2 Half Chickens (each cut in half resulting in two breasts/wing pieces and Two thigh/ leg pieces)
6 Roma Tomatoes peeled and seeded or 1 can of tomatoes peeled and seeded with juice

Preparation

1. Combine herbs and spices and rub into chicken, saving a tsp. for later. Dredge Chicken lightly in Flour. Place olive oil in a Skillet large enough for chicken pieces or sauté in Batches.

2. Turn heat to medium High, once oil is hot sauté chicken 2-3 min per side (until brown) Remove chicken from pan and add onion and garlic. Sauté briefly.

3. Add remaining spices and 1T. Of flour. Stir to mix and then add wine, tomatoes and Coke. Cook until it bubbles. Add 1 T. of salt. Place Chicken in oven proof casserole dish with lid.

4. Cover with Sauce and cook in oven at 350˚ for 40-60 mins. Juice of chicken should run clear when pierced in thigh. Remove chicken and allow chicken to sit, while you add balsamic vinegar to sauce. Stir and serve over chicken.

TC Recipe: Pan Roasted Chicken Breast with Leek & Mushroom Ragout and Garlic Mashed Potatoes

February 26 2007

By Ned Forman
Suggested Pairing: 2005 Signature Pinot Noir
Serves 2

Ingredients

1 slice of bacon chopped
¼ lb. fresh portabellas
¼ lb. fresh shitakes
½ lb. leeks (white only) diagonally sliced and cleaned
¼ cup each diced carrot, celery and shallots
½ cup chicken stock
¼ cup dry white wine
2 tsps. Fresh thyme leaves
Salt & Pepper
1/3 ounce mixed dried shitakes and porcinis.
2 chicken breasts with skin and bone, or boned leg quarter.
Olive Oil

Preparation

Grind dried mushrooms to a powder and save in a bowl. Add salt and pepper to ground mushrooms, and dust chicken.Start bacon in pan, when half done, add fresh mushrooms. Once mushrooms are browned, remove contents from pan to a bowl. Allow some of the oil to remain in the pan. Add leeks, carrots, celery and onion. Cook for a few minutes. Re-add browned mushrooms and bacon into pan and stir into other ingredients then add stock, wine and thyme. Simmer until ½ of the liquid is evaporated (check for salt & pepper). Remove from heat and hold. Pan sear the dusted chicken and place into oven to finish. While chicken is cooking, heat up ragout and add a bit of fresh chopped parsley. Right before the chicken comes out of the oven add a dallop of butter so it melts onto the chicken for taste and gloss.

Garlic Mashed Potatoes:
4 large Yukon gold potatoes, peeled, cut in quarters and boiled in salted water until tender/soft. 10 cloves roasted garlic squeezed from shell and held in small bowl. 3 oz. room temp butter, and 4 ounces half & half with a pinch of white pepper. Make mashed potatoes and hold hot.

To plate, add garlic mashed to one half of plate and ragout on other half. Top ragout with chicken and drizzle with pan sauce.

TC Recipe: Salmon Tartare

February 26 2007

By Reed Gilchrist
Suggested Pairing: 2005 Signature Chardonnay
Serves 2 as lite lunch or 4 as an assortment

Ingredients

6-8oz. Extremely Fresh Salmon Never Frozen
2 Medium sized shallots, brunois cut
Small Bunch Italian Parsley Finely Minced
2 Tblsp. Extra Virgin Olive Oil
2 Tblsp Rinsed Capers
Juice of one Meyer Lemon
Zest of one Meyer Lemon
Small bunch of chives finely minced
1 Tblsp. Highest quality of sea salt available
2 tsp. freshly toasted and ground black pepper

Preparation

Dice the salmon as fine as your patience or time will allow, and place in glass or stainless mixing bowl. Use a sharp knife and do not mince or mangle the salmon. Add shallots, parsley, capers, lemon zest and mix gently. Gently mix in olive oil, lemon juice and salt & pepper. Let the mix rest for at least 15 minutes in the refrigerator.

Serve on Bruschetta or Endive leaves for appetizers. Mound on lightly pressed mescaline mix for lunch plating. Garnish with fine cut chives & lemon slices.