TC Recipe: Rack of Lamb with Chickpea Panisse

May 17 2010

By Sous Chef Benjamin Nadolny
Suggested Pairing: 2003 Signature Pinot Noir
Serves 2

LambChickpeaPanisse

TC Recipe: Scallops with Rhubarb, Orange and Sour Cherry

May 17 2010

By Sous Chef Benjamin Nadolny
Suggested Pairing: 2009 Pinot Noir Vin Gris
Serves 2

ScallopsRhubarbOrangeSourCherry

TC Recipe: Olive Oil Poached Sole with Beet Balsamic Sauce

May 17 2010

By Sous Chef Benjamin Nadolny
Suggested Pairing: 2008 Acrobat Pinot Gris
Serves 2

poachedsole

Recipe: Fresh Shucked NW Oysters with English Cucumber Foam & Verjus Shallots

April 27 2010

Fresh shucked NW Oysters with English cucumber foam & verjus shallots

By Executive Chef Michael Landsberg
Suggested Pairings: 2008 Acrobat Pinot Gris, 2008 Signature Pinot Gris, 2008 Three Bees Pinot Gris
Serves 2-4

NAC Recipe: Roast Salmon w/Sweet & Sour Onion Confit, served w/Sauteed Spinach & Deep-Fried Polenta Croutons

March 04 2010

by Christopher Israel
Suggested Pairing: King Estate Pinot Gris
From King Estate’s New American Cuisine Pinot Gris Cookbook (1995)

Christopher Israel Executive Chef @ 23Hoyt & Saucebox

TC Recipe: Braised Short Ribs with Smoked Paprika Risotto

February 16 2010

By Culinary Team Member Christian Johnston
Suggested Pairing: 2008 Acrobat Pinot Gris
Serve 2

braisedshortribs

Ingredients

    Risotto

  • 1 C Arborio rice
  • 3-5 C chicken or vegetable stock
  • 1 C white wine
  • 1½ tsp smoked sweet paprika
  • 3 T butter
  • pinch of saffron
  • 1 T heavy cream
  • Short Ribs

  • 2 lbs short ribs
  • 4-6 C chicken or beef stock
  • 2 C Pinot Noir
  • 1 carrot, ¾” dice
  • 3 stalks celery, roughly chopped
  • 1 leek
  • ¼ C brandied cherries

Preparation

Risotto:
In a Dry Saucepan toast Paprika over low heat for 1-2 Minutes, until aromatic. Add Butter and melt. Stir in Arborio Rice until thoroughly coated with butter. Add Wine, cook until absorbed. Add Stock as needed to keep Risotto Moist until it is tender. Finish with cream.

Short Ribs:
Season short Ribs. In a Sauté Pan, Sear until golden brown on all sides, remove from Pan. Saute Carrots, Onions and Celery in Same pan. Add Short Ribs and Vegetables to a small roasting pan, add wine and stock until Short ribs are fully submerged. (Amount of stock and wine may vary depending upon the shape of your pan) Cook in a 375 degree oven for 3-5 hours, until meat is tender and falling off of the bone.

Sauce:
In a Medium Saucepan, sauté brandied Cherries for five minutes. Add strained braising liquid from short ribs, reduce until thickened. Blend thoroughly; run through a fine mesh strainer.

TC Recipe: Crab and Avocado Mousse Bruschette

February 16 2010

By: Austin Kumm
Suggested Pairing: 2007 Domaine Pinot Gris
Makes 10-15 pieces

crabavocadomoussebruschette

Ingredients

  • 4 lg avocados
  • 1 jalapeño, diced
  • 3 limes, juiced
  • 2 tsp fresh cilantro, chopped
  • 5 T virgin olive oil
  • ½ C spanish sherry vinegar or red wine vinegar
  • 1½ T smoked paprika
  • 2 T cayenne pepper
  • 4 cloves garlic, minced
  • fresh ground black pepper
  • 1 tsp cumin
  • 1 bay leaf
  • salt
  • 1 leek
  • 1 lb crab meat
  • Melba toast or other cracker (toasted bread can be substituted)

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:
In medium bowl place remaining olive oil, vinegar, paprika, cayenne pepper, garlic, cumin, bay leaf, ½ tsp of salt and ½ tsp of black pepper. Blend all ingredients well together. (A hand blender is helpful for this).

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

February 16 2010

Executive Chef Michael Landsberg
Suggested Pairing: 2004 Signature Pinot Noir
Serve 2

cassouletduckporksausage

TC Recipe: Beet Tartare with Caraway Seed Toasts

February 16 2010

Executive Chef Michael Landsberg
Suggested Pairing: 2008 Acrobat Pinot Noir
Serve 2

beettartarewithcarawayseedtoasts

Ingredients

  • 4 each roasted beets, cleaned
  • 1½ T cornichons, chopped
  • 1½ T shallots, chopped
  • 2 T parsley, chopped
  • 1 T Worcestershire Sauce
  • Tabasco to taste
  • 1½ T capers, chopped
  • mayonnaise to bind
  • 2 slices rye bread, toasted
  • Horseradish Créme Frâiche

  • 2 C créme frâiche
  • 1 T horseradish
  • 1 lemon, juiced

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:
Combine all the ingredients to make the horseradish crème fraiche and let rest at room temp for 1 hour. When ready to serve, pile the beet tartar on the toasted bread, drizzle some crème fraiche on top and enjoy.

TC Recipe: Mustard and Coriander Crusted Salmon

February 16 2010

By Sous Chef Kevin Dietrich
Suggested Pairing: 2008 Signature Pinot Gris
Serve 2

mustardcoriandercrustedsalmon

Ingredients

  • 1 T coriander seeds
  • 1 tsp mustard seeds
  • pinch of crushed red pepper
  • 1½ lbs skinless salmon fillet, in one piece
  • 1 T + 1 tsp extra virgin olive oil
  • 1 T fresh lemon juice
  • 1 bunch watercress
  • 1 C flat-leaf parsley

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.