Fenn Valley Winery

40 Garlic Chicken

2010-12-28T20:20:00.001-08:00

This flavorful chicken dish is for garlic lovers only. Roasted garlic has a sweet, nutty taste, so even though there is a lot of garlic in the sauce, it does not have a garlic bite. A great wine to pair with this dish is Fenn Valley Edelzwicker, Dry Riesling, or Cabernet Franc.

1 whole chicken, cut up as described below.
¼ cup salt dissolved in 2 quarts of cold water
6 heads garlic
2 large shallots, peeled and cut into thumb-sized pieces
Olive oil
Salt & pepper
1 tsp dried Thyme
3-4 sprigs rosemary
4 bay leaves
¾ cup chicken broth
1 cup Lakeshore Demi-Sec

Preheat oven to 400°F. Using a boning shears, cut up each side of the backbone and remove. Cut the chicken breast in half. Cut off the wings and the legs, and separate the thighs from the drumsticks. Cut each breast half into two pieces. Remove the skin from all of the chicken pieces and discard. Dissolve ¼ cup salt in 2 quarts of water in a gallon ziplock baggie. Place the chicken pieces in the brine, seal the bag, and place in the refrigerator for 1 hour, turning it over after 30 minutes.

Remove the loose papery shell of the garlic heads. Use a knife to cut off the tip of each garlic clove in the 6 heads of garlic. Wrap the shallots and the garlic heads in foil and drizzle a little olive oil onto the garlic heads so that the oil enters the cloves. Close the foil package(s) and bake in the 400° over for 60 minutes. The garlic should be lightly browned, soft, and have a nutty character. Increase the oven heat to 450°F. When the garlic cools, squeeze the garlic cloves out of the heads into a small bowl.

Remove the chicken from the brine and discard the brine. Blot the chicken dry with paper towels. Season with salt and pepper. Heat 2 tablespoons of oil in a 12 inch oven-proof skillet until smoking. Add the chicken, do not crowd the skillet. Brown the chicken for 5-8 minutes on each side until the chicken is lightly browned. Remove to a plate to drain. Repeat with remaining chicken if needed.

Drain excess grease or oil from the skillet and add the broth and the wine. Deglaze the pan over low heat. Add the herbs, the shallots, and the roasted garlic cloves, and stir to distribute. Tightly nestle the chicken pieces in the broth, with the tops of the chicken pieces exposed above the liquid. Place in a 450°F over and bake until the thickest part of the breast reaches 160-165° and the thickest part of the drumstick/thigh is 170-175°F.

Remove the check to a serving plate and tent with foil. Discard the rosemary and the bay leaves. Skim off any accumulated grease. Bring to a boil and whisk until the garlic is broken up and the sauce is smooth. Simmer until the sauce is slightly thickened, pour over the chicken pieces, and serve with brown rice or with a garlicky marinara sauce and pasta.

Serves 4

Poached Pears in White Wine with Lemon and Herbs

2010-12-06T22:54:00.000-08:00

This is a great late fall dessert that is easy to make and can be made several days in advance. Choose pears that are firm, but yield just slightly when pressed. The best varieties for this dessert are Bosc or Barlett pears. Serve with a semi-dry or late harvest white wine such as Fenn Valley Riesling or Late Harvest Vignoles.

6 firm, ripe pears - about 8 ounces each
2 Tbsp lemon juice
1 bottle Lakeshore Demi-Sec or other semi-dry white wine (about 3 cups)
¾ cup sugar
8 strips zest from 1 lemon (Use a vegetable peeler, avoid the white pith)
8 sprigs fresh mint
4 sprigs fresh thyme
1 tsp vanilla extract
1 cinnamon stick, broken in half

Peel, halve, and core the pears, using a spoon to remove the core from the pear halves. Immerse the prepared pears in a bowl of water that contains the lemon juice to prevent browning.

Bring the remaining ingredients (wine through cinnamon) to a simmer in a large saucepan over medium heat and cook, stirring occasionally, until the sugar dissolves completely.

Drain the pears, discarding the lemon water, and add to the wine mixture. Bring to a boil, then cover and simmer over low heat for 10-20 minutes, or until the pears can be pierced easily with a toothpick.

Transfer the fruit to a shallow casserole dish with a slotted spoon. Return the syrup to medium heat and simmer until it is reduced to 1¼-1½ cups and is slightly thickened (15 minutes). Strain the syrup through a fine‑mesh strainer, then pour over the pears. Discard the solids. Refrigerate the pears at least 2 hours until well chilled or up to 3 days. To serve, spoon portions of fruit and syrup into individual bowls.

Serves 6

Fall Harvest Vegetable Chili

2010-10-08T05:35:00.000-07:00

This vegetable chili, thick with kidney beans and hominy, is deliciously smoky and spicy. Serve it with a smoky Syrah or one of Fenn Valley’s Pinot Noirs or something sweet, like Fenn Valley Party Sangria or Riesling, which helps tame the heat from the chile in the dish.

Ingredients

¼ cup vegetable oil
1 onion, chopped
2 medium garlic cloves, very finely chopped
1 large red bell pepper, peeled and cut into ½-inch pieces
½ pound parsnips, peeled and cut into ½-inch pieces
½ pound carrots, cut into ½-inch pieces
1 tablespoon chile powder
1 tablespoon cumin
Salt
One 14-ounce can peeled Italian tomatoes
1 canned chipotle in adobo, plus 1 tablespoon adobo sauce
1-1/2 cups water
1 cup canned hominy, drained
1 cup canned red kidney beans, drained

Brown rice, chopped red onions, cilantro, sour cream and tortilla chips or bread toasts, for serving.

Directions

In a medium, heavy enameled cast iron casserole or Dutch oven, heat the oil. Add the onion and garlic and cook over high heat, stirring, until slightly softened, about 3 minutes. Add the bell pepper, parsnips and carrots and cook, stirring occasionally, until lightly browned in spots, about 5 minutes. Stir in the chile powder and cumin and season with salt. Cook for 1 minute.

In a blender, puree the tomatoes and their juices with the chipotle, adobo sauce and water until smooth. Add the mixture to the casserole along with the hominy and beans and bring to a boil. Cover partially and simmer the chili over moderate heat until the vegetables are tender, about 20 minutes. Season with salt. Serve with rice, red onions, cilantro, sour cream and chips.

Mango Grilled Chicken

2010-08-30T05:11:00.000-07:00

The mango sauce used as a marinade in this recipe has a definite Thai twist that pairs well with a semi-dry Riesling of Fenn Valley Edelzwicker. The sauce can be prepared up to a day in advance and is perfect for summer since it is fast and easy, and requires no cooking.

4 chicken breast halves

1 fresh, ripe mango cut into chunks

1½ Tbsp Sriracha sauce (more if you want it hotter)

2 Tbsp sugar

1½ Tbsp fish sauce

1 Tbsp ground coriander

1 Tbsp minced garlic

1 Tbsp lime juice

½ tsp ground cayenne pepper

¼ tsp turmeric

¼ tsp coconut extract

Peel the mango. Remove the stone. Dice into large chunks and put into a food processor. Add the Sriracha and the remaining 8 ingredients. Process until smooth. Taste the sauce and add more sugar if the sauce is too sour or additional fish sauce for more salt, or Sriracha sauce for more heat. Divide the sauce in half, reserving half in a covered container in the refrigerator.

Score the chicken breasts with a sharp knife and pour the remaining sauce over the chicken in a bowl or in a ziplock baggie. Marinate in the refrigerator for a minimum of 30 minutes or up to 24 hours.

Grill the chicken, brushing the chicken with the marinade as it cooks.

Just prior to serving, heat the reserved sauce in a microwave oven until hot and serve with the chicken. Serve with a semi-dry fruity wine such as Fenn Valley Riesling, Edelzwicker, or Lakeshore Demi-Sec.

July - Grilled Oriental Flank Steak

2010-07-05T22:32:00.000-07:00

This easy recipe is a favorite of our winemaker’s mother. Prepare the marinade in the morning, marinate the meat all day, and grill at night. Serve with an oak-aged red wine such as Fenn Valley Meritage or Cabernet Franc Reserve. If you would like a white wine, serve this with an oak aged Chardonnay such as Fenn Valley Chardonnay Reserve.

1 Lb Flank steak
¼ cup dry or nearly dry white wine (Lakeshore Demi-sec or Lakeshore White)
¼ cup Soy sauce
¼ cup honey
2 Tbsp white vinegar
1 Tbsp minced fresh ginger
1 tsp dark sesame oil
1 Tbsp minced garlic

Combine the white wine and the next six ingredients in a 1gallon zip-lock baggie. Shake until the honey dissolves. Add the steak and zip the bag closed. Marinate in the refrigerator for 8 hours, turning the bag two or three times.

Grill, while basting frequently with the marinade, over medium-hot coals for 8 minutes on a side or until cooked to your liking. Remove the meat and allow to rest for 10 minutes. Put the remaining marinade in a small saucepan, bring to a boil, and reduce until slightly thickened. Slice the meat at an angle across the grain into thin slices. Serve with the reduced marinade.

Vegetarian Lasagna

2010-05-03T09:06:00.001-07:00

This easy recipe can be made even easier by using a prepared spaghetti sauce. The fennel, which is added at the very end when the casserole is assembled, gives this dish a pleasant herbal taste that pairs well with a delicate red wine or a Pinot Grigio.

1 medium onion coarsely chopped (1-1½ cups)
6 large cloves garlic minced (2 Tbsp)
28oz can diced tomatoes
¼ cup dry red wine
½ tsp dried thyme
1 Tbsp drained capers
Olive oil
4 lasagna noodles, cooked al-dente
¼ tsp whole fennel seeds
1 tsp ground fennel seeds (www.penzeys.com)
15oz ricotta cheese *
2oz fresh grated parmesan cheese
4oz shredded mozzarella cheese *

Preheat the oven to 325° F. Using a 12-inch skillet, sauté the onions in olive oil until they begin to become soft and slightly browned. Add the garlic and continue to sauté for 30 seconds. Add the wine and stir to deglaze the onion residue from the pan. Add the tomatoes, thyme, and the capers. Simmer uncovered over medium-low heat until reduced and thick. Remove from the heat and stir in the whole fennel seeds.

Cut each lasagna noodle into 2 uneven pieces at the “1/3” mark. Cover the bottom of an 8” X 8” X 2” glass-baking dish with the four short pieces and 1 of the long pieces of pasta. Evenly spread ½ of the ricotta cheese on the pasta and cover with ½ of the reduced tomato sauce. Sprinkle the ground fennel evenly over the tomato sauce and cover with ½ of the fresh grated parmesan cheese. Add another layer of the pasta using the remaining 3 lasagna noodles, and spread the remaining ricotta cheese evenly on the pasta. Cover with the remaining tomato sauce, and add the shredded mozzarella cheese. Finally, spread the remaining grated parmesan cheese on the top.

Cover the lasagna pan with foil and place in the oven. Bake at 325° for 25 minutes, or until the sauce is bubbling. Remove the cover and continue baking at 325° for 10 minutes or until the cheese is lightly browned. Remove from the oven, allow to cool for 10 minutes, and cut into serving size pieces. Serve with Pinot Grigio, Capriccio, or other low tannin fruit-forward red wine.

Serves 4.

* If you are counting calories, use non-fat ricotta and mozzarella cheese.

Eggplant Parmesan

2010-04-04T22:55:00.000-07:00

This is an easy dish that pairs very well with a light fruit-forward red wine such Cabernet Franc, Chianti, or Fenn Valley Capriccio.

1 Eggplant (about 1 Lb) peeled and sliced into ½ inch thick slices
½ tsp kosher salt
1 cup Panko bread crumbs
½ cup flour
½ tsp fresh ground black pepper
2 eggs beaten or ½ cup egg beaters
4 oz Mozzarella cheese
½ cup finely grated fresh Parmesan cheese *
8 cloves garlic, sliced thin
¼ tsp red pepper flakes
1 can (14 oz) diced tomatoes
1 can (14 oz) tomato sauce
½ cup dry red wine
½ tsp thyme
Olive oil

Sprinkle the sliced eggplant with the kosher salt, place in a colander, and allow to sit for ½-2 hours.

Begin the sauce by placing the garlic, the red pepper flakes, and 1 Tbsp olive oil in a deep skillet over med-high heat. Sauté for several minutes until the garlic begins to darken and is aromatic. Add the diced tomatoes, tomato sauce, red wine, and thyme. Bring to a boil and simmer oover med-low heat until the sauce is reduced to 2½ cups. Preheat the oven to 400°F.

Using paper towels, wipe off the salt from the eggplant slices and squeeze out the extra moisture by pressing between the paper towels using the palm of your hand. Put the flour on a plate and stir in the pepper. Put the beaten eggs in a shallow bowl. Put the Panko bread crumbs on another place. Heat 3 Tbsp olive oil in a large, heavy skillet over med-hi heat until it shimmers. Dip the eggplant into the flour-pepper mixture and shake off the excess. Coat with the egg and dip into the bread crumbs to coat evenly, shaking off the excess. Place in the hot skillet and fry until golden, turning once. Remove to a plate lined with a paper towel.

Put half of the sauce in a 9 X 9 baking dish, add half of the eggplant, half of the mozzarella, and half of the parmesan cheese. Repeat with the second half of the ingredients. Bake until the contents are bubbling and the cheese is browned. Remove and cool for 10 minutes.

Serves 3 or 4.

(*) The quality of the parmesan cheese will directly affect the flavor of this dish. Use high quality, freshly grated parmesan cheese. Avoid pre-packaged ground parmesan cheese.

All-American Hamburgers with Red Onion Compote

2010-02-28T22:12:00.001-08:00

A great hamburger starts with great ground beef. Try to use one with at least 20% fat content, seasoned generously with salt and pepper. Use a sturdy bun and sauce that won’t overpower the beef, like this sweet-and-sour red onion compote. To make the juiciest burger possible, shape the patty gently and make a small indentation in the center. This ensures even cooking as the burger swells during cooking.

Red Onion Compote –

2 Tsp. Vegetable oil
1 Tsp. Ground coriander
3 medium red onions, finely diced (3 cups)
2 cups Capriccio or dry red wine
1 cup sugar
2 bay leaves
1 tsp. Finely grated orange zest
¾ tsp. Ground juniper berries
1 tsp. Chopped thyme
1 cup fresh orange juice
Salt to taste

In a medium saucepan, heat vegetable oil. Add the coriander and cook over moderate heat for 30 seconds. Add remaining ingredients except salt and bring to a boil. Simmer over moderate heat, stirring occasionally, until the mixture thickens and is reduced to 2 cups, about 1 hour. Cool to room temp and discard the bay leaves. Season with a pinch of salt. This compote can be refrigerated for up to 5 days. Bring to room temp before serving.

Burgers –

2 pounds ground chuck
Salt and freshly ground pepper
4 kaiser or brioche rolls, split and toasted
Lettuce leaves (optional)

Heat a large cast iron skillit. Gently form the ground chuck into four 4-inch patties about 1½ inches thick. Make a ½-inch indentation in the center of each patty and season generously with salt and pepper. Add the patties to HOT skillit and cook over moderately high heat until browned, 4-5 minutes per side for medium-rare. Transfer burgers to a large plate and let rest for 5 minutes.

Place the burgers on the toasted buns and top with the compote. Garnish with lettuce and serve.

Juicy burgers love soft, juicy, dry red wine. Try these with Capriccio or Cab Franc.

2010-01-28T06:07:00.001-08:00

Fruit Compote

A fruit compote is a stewed fruit mixture that is usually served hot as a dessert course. Almost any dried fruit can be used, adjusting the sugar upwards for tart fruits (apricots) and downward for sweet fruits (figs and plums). For a special winter treat, serve a fruit compote with a glass of Fenn Valley Classic Port.

½ cup apple juice
¾ cup dry white wine (Lakeshore White, Pinot Grigio, etc.)
2 Tbsp light brown sugar
2 cinnamon sticks
½ tsp ground Allspice
6 whole black peppercorns
6 whole cloves

Combine the above, bring to a boil, cover and simmer for 10 minutes.

½ tsp vanilla extract
¾ Lb dried fruit which may consist of prunes (cut in ½), raisins, figs (cut in 1/3), apricots (cut in ½). A typical mix might be 5oz prunes + 5 oz dried apricots + 1 oz raisins + 1 oz Craisins or dried cherries

Add the vanilla and the dried fruit to the liquid. Bring to a boil, cover, and simmer over low heat for about 25 minutes, or until the sauce starts to thicken.

Serve hot in individual dishes topped with 1 Tbsp Classic Port over each serving.

Serves 4

January - Spicy Lentil Tomato Stew

2010-01-07T22:03:00.000-08:00

This is an easy to prepare, hearty dish that will warm your body and soul during the dark, cold days of winter. Serve this with a wine that has plenty of spicy fruit character and a touch of sweetness. Fenn Valley Edelzwicker is perfect if you prefer a drier wine, and a semi-dry Riesling or Traminette if you prefer a sweeter wine. The spicy fruit character of these wines will compliment the flavorful spices in the stew, and the slight sweetness will offset the mild “heat” from the cayenne pepper.
1 large onion, diced small (about 2 cups)
2 large carrots, diced small
1½ Tbsp olive oil
4 Tbsp minced garlic or 6 garlic cloves minced
2 Tbsp fresh grated, ginger
1 28oz can diced tomatoes
1 cup chicken or vegetable stock
1 cup brown lentils
½ of a 6 oz can of tomato paste

Spices:
4 tsp ground cumin
4 tsp paprika
2 tsp ground fenugreek
1 tsp dried thyme
½ tsp ground coriander
½ rsp ground cardamom
¼ tsp ground cinnamon
¼ tsp ground cloves
¼ tsp ground allspice
¼ tsp cayenne pepper (more or less according to taste)
½ tsp salt

In a heavy soup pot, sauté the onions and carrots over medium heat for 10-12 minutes. Add the garlic and the ginger and cook for 2 minutes. Add the tomatoes, 1 cup stock and 1 cup water. Bring to a boil and add the lentils. Cover and cook over medium low heat for 40 minutes, or until the lentils are almost tender, stirring occasionally and adding small amounts of water if the lentil mixture becomes too pasty.
While the lentil mixture is cooking, mix the spices in a small bowl. (4 Tbsp of curry powder can be substituted for the first nine spices in the spice mixture) Add ¾ of the spice mixture and continue cooking the lentils for an additional 10 minutes or until tender. Taste the stew and add the rest of the spice mixture if you want more flavor. Add the tomato paste, stir in, and cook for an additional 5-10 minutes.
Serves 3-4 people when served alone or 6-8 when served with rice or polenta.

December Recipe - Roasted Turkey and Vegetable Soup

2009-11-29T21:18:00.000-08:00

This recipe takes a long time to prepare, but the rewards are worth every bit of the effort.

1 turkey carcass

2 large onions, quartered

4 large celery stalks

4 large carrots. Thick pieces need to be halved lengthwise.

5 garlic heads

Olive oil

1 large leek

8 bay leaves

½ Tbsp black peppercorns

1 Tbsp dried thyme

1 Tbsp soy sauce (or more to taste)

1½ cups Fenn Valley Riesling or Lakeshore Demi-Sec

1 cup Maftoul – middle eastern couscous

Preheat the oven to 400°. Place the carcass on a foil lined baking sheet. Arrange the vegetables around the carcass. Remove the papery shell from the garlic bulbs, cut the tops of the cloves off, sprinkle with olive oil, and add to the baking sheet. Bake for 35 minutes, flip everything over (except the garlic bulbs) and roast for another 25 minutes.

The vegetables should be caramelized but not charred, and the carcass should be well browned.

Add the carcass to a stew pot that can hold at least 10 quarts. Cut the onions and vegetables into small pieces and add to the pot. Squeeze the roasted garlic out of the individual cloves into the pot. Add water until the carcass is nearly covered with water (approx 8-9 quarts).

Remove the green top and the root of the leek. Slice lengthwise and rinse to remove dirt and sand. Thinly slice the leek crossways and add to the pot along with the peppercorns, thyme, and soy sauce. Cover and bring to a boil. Gently boil for 6-7 hours.

Remove the bones and vegetables by straining through a colander. Pick out the bones, peppercorns, and bay leaves. Mash the vegetables and return to the broth. Add the wine. Bring to a boil and add the Maftoul. Reduce the heat and boil gently with the lid ajar for 1-1½ hours, stirring occasionally, until the couscous have swollen to ¼ to 3/8 inch in diameter.

Serve this hearty soup with fresh baked bread and Capriccio, Dry Riesling, or Riesling.

November '09 Recipe - Grilled Venison

2009-11-02T05:36:00.001-08:00

Grilled Venison

This recipe calls for “wine soaked oak beans”, which we make available at the Fenn Valley winery whenever we empty our wine barrels. These are small cubes of oak that have been soaked in wine for 6-12 months while the wine was aging in oak barrels. The oak beans are added to the grill when the food is nearly grilled, and the smoke adds a unique character that cannot be obtained from wood chips alone. If using a gas grill, the oak beans may have to be added earlier to ensure that they begin smoking several minutes before the food is completely cooked.

* 2½-3Lb venison “steaks” cut into ¾” thick pieces

* 2 cups buttermilk

* 2 Tbsp unflavored meat tenderizer

* 3 Tbsp Garlic-Pepper seasoning (mix of granulated garlic, black pepper, and salt)

* ½ cup wine soaked oak beans

Mix the buttermilk and meat tenderizer in a 1gallon ziplock baggie. Add the meat, expel the air and seal. Allow to marinate in the refrigerator for 8-24 hours, flipping the package several times.

Remove the meat and blot dry with a paper towel. Sprinkle all sides with the garlic-pepper seasoning. Grill on a medium-hot grill for 6-8 minutes, covered. Flip and grill, covered, for 2 minutes. Add the oak beans to the hot coals, cover, and grill for an additional 4-6 minutes. Remove and serve. The meat should be slightly pink, do not allow it to overcook.

Serve with Fenn Valley Meritage or Fenn Valley Dry Riesling.

October - Grilled Salmon

2009-09-28T19:23:00.000-07:00

Grilled Salmon

The secret to this recipe is the smoked paprika, which gives the salmon a slightly smoky flavor with a hint of spice. Smoked paprika works equally well on grilled vegetables.

The wine dilutes the soy sauce, making the salmon less salty and adds a bit of sweetness to the glaze.

* 2½-3 Lb salmon skinned and cut into individual servings

* ½ cup soy sauce

* ½ cup Fenn Valley Lakeshore Demi-Sec, sem-dry white wine

* 1 Tbsp fresh grated ginger (or 1 tsp ground ginger)

* 2 Tbsp minced garlic (or 2 tsp granulated garlic)

* 2 tsp dried mustard powder

* Smoked paprika

Mix the soy sauce, wine, ginger, garlic, and dried mustard in a 1 gallon ziplock baggie. Add the Salmon, expel the air and seal. Allow to marinate in the refrigerator for 1-2 hours, flipping the package several times.

Remove the meat and sprinkle both sides generously with smoked paprika. Grill, covered, on a medium-hot grill for 5-6 minutes. Flip and grill, covered, for an additional 4-6 minutes. Remove and serve. The fish should be firm but moist, do not allow it to overcook.

Serve with Fenn Valley Edelzwicker or Dry Riesling.

September Recipe - Chipotle & Black Bean Chili.

2009-08-31T06:27:00.000-07:00

Chipotle & Black Bean Chili.

The recipe calls for a “gallon of tomatoes” and we use frozen roma tomatoes from our garden. This incredibly simple technique will save you plenty of time and effort. Simply pack the fully ripened tomatoes into a one-gallon zip-lock baggie and put it in the freezer – no washing is required. Then, when ready for use, fill a sink with cool water (60-70°) and dump the frozen tomatoes into the water. Stir them around until the skins start to loosen. Using a paring knife, cut off the stem end and squeeze the tomato so that it squirts out of its skin. If there are any bad spots on the tomato, they can be cut out at this point. The tomatoes are ready to use and do not need to be thawed for cooking. If you desire seedless tomato sauce, the thawed tomatoes or the sauce will need to be run through a food mill.

1 large onion – coarsely chopped
1 tsp olive oil
1 gallon whole tomatoes, preferably with skins removed.
1 Tbsp dried thyme
¼ tsp dried pepper flakes
5 Tbsp minced garlic (prepared), drained
2-4 Chipotle peppers packed in Adobo sauce, finely chopped.
1 Tbsp ground coriander
1 Tbsp ground cumin
3 Tbsp chili powder
4 cups cooked black beans (1½ c. dried beans cooked according to package directions*)

Sauté the onions in the olive oil in a 12 inch skillet over med-high heat for 10-12 minutes until the onions are soft but not caramelized. Add the gallon of frozen tomatoes and the dried Thyme, through the Chipotle peppers. Use 2 Chipotle peppers for a milder chili and 4 or more peppers for more spice.

Reduce the tomato sauce over medium-high heat until it has the desired consistency, stirring as required to prevent scorching. Chop the tomatoes with a spatula as the sauce cooks. When the sauce is about ¾ reduced, add the coriander, cumin, chili powder, and the black beans. Finish reducing the sauce and serve, either by itself or over rice. Serve this flavorful chili with Fenn Valley Riesling (semi-dry) or Edelzwicker. The slight sweetness of the wine will compliment and temper the spice of the chili peppers.

Serves 3-4.

* The black beans can be quick-cooked in a pressure cooker. Soak the dried beans in water for 6 or more hours. Drain and rinse. Bring to a boil in the pressure cooker with 2 quarts of water. Seal and cook under full pressure for 55 minutes. Cool, open, drain and rinse the beans.

August - Stuffed Grape Leaves

2009-08-01T18:56:00.000-07:00

Stuffed Grape Leaves

Preserved grapes leaves are available in most large grocery stores in the “International” aisle, or prepare your own from fresh grape leaves using the recipe below.

1 Tbsp olive oil
1 medium onion, minced (about 1½ cups)
3 cloves garlic, minced
½ cup short or medium-grain rice

[1]
½ cup pine nuts
¼ cup golden raisins
¼ cup regular raisins
2 Tbsp (packed) chopped fresh curly-leaf parsley
¼ cup finely chopped Kalamata olives
1 Tbsp capers
1 Tbsp dried dill weed (or 2 Tbsp chopped fresh dill weed)
1¼ tsp ground allspice
1 tsp turmeric

1/3 can tomato paste

20 preserved Grape Leaves
2 lemons, thinly sliced
1 can tomato sauce

Heat olive oil in a large skillet. Add onions & garlic. Saute until tender. Add rice. Saute until rice is glazed. Add [1]. Mix well. Remove from heat. Add the tomato paste and mix well. The mixture should be slightly pasty.
Place a layer of grape leaves on the bottom of a 10 X 10 glass dish. Arrange ½ of the thinly sliced lemon slices over the layer of leaves.
Place each leaf shiny-side down on a flat surface. Spoon about 1 tablespoon rice mixture onto center of each leaf. Roll up, tucking in ends as you roll. Stack rolls seam-side down in an even layer over layer of grape leaves & lemon slices in the glass dish. Arrange remaining lemon slices over rolls. Pour in the can of tomato sauce and 1/3 can of water over the rolls. Bake covered at 350°F for 30 minutes, uncover, and bake for an additional 45 minutes (1¼ hour total). Remove and allow to stand for 1 hour or until the liquid is absorbed by the rice. The leaves should be tender but chewy. Cool slightly. Arrange stuffed grape leaves on a platter. Garnish with the cooked lemons.
Makes 14-16 appetizers. The bold taste of the allspice and the lemon character allows this wine to pair well with cool climate reds with moderate alcohol, mild tannins, and firm acidity. Try Fenn Valley Cabernet Franc, Meritage, or Capriccio.

Preserved Grape Leaves
50 to 70 grape leaves
¾ cup lemon juice
¾ cups vinegar

Select large, thick grape leaves that have been well exposed to the sun and have not been sprayed with pesticides. Remove the stems. Pour 2 quarts water into a large saucepan. Bring to a boil. Add grape leaves. Boil 30 seconds. Drain, discarding water in pan. Let leaves stand until cool enough to handle. Place the cooled, blanched leaves into a gallon ziplock baggie. Combine the vinegar and the lemon juice in a pan. Bring to a boil. Pour over leaves in the baggie and expel all the air before sealing. The leaves may be stored in refrigerator up to 3 months.

July Recipe - Pakistani Chicken Curry

2009-07-02T10:25:00.000-07:00

Pakistani Chicken Curry

The chicken in this recipe has a fragrant spiciness with a mild “heat” level. Even heat-sensitive palates will be able to enjoy this flavorful dish. Instead of using a pre-packaged curry powder, this recipe uses a blend of spices to make the “curry” flavor. Perhaps the most important spice is the black cardamom, for which there is no readily available alternative. Black cardamom are large cardamom pods containing 10-20 dark seeds that have a spicy-smoke flavor. They are available from Penzey’s at www.penzeys.com.

Serve this dish with a cold bottle of Fenn Valley Edelzwicker. The floral nature of the wine will compliment the fragrance of the curry, and the touch of sweetness will soften the tiny bit of “heat” from the curry.

* 1 whole chicken (2½-3 Lb) skinned, excess fat removed, and sectioned into 10 parts (drumsticks, thighs, wings, ¼ breast)
* 2 Tbsp olive oil, divided
* 2 cups thinly sliced onion (1 very large onion)
* 2 Tbsp minced garlic
* 2 Tbsp (packed) grated fresh ginger
* 14 oz can diced tomatoes, undrained
* 3/8 cup plain yogurt
* 6 large black cardamom pods, cracked
* 10 cloves
* 2 tsp chili powder (the kind of chili powder will determine the “heat” of the curry)
* 1 tsp cumin seeds (or ½ tsp ground cumin)
* 1 tsp ground turmeric
* 1 Tbsp ground coriander
* 2 bay leaves
* 3/8 cup lightly packed, coarsely chopped fresh cilantro

Assemble all of the dried spices (black cardamom through the bay leaves). Grate the ginger and combine with the garlic. If you are counting calories, the yogurt can be low or non-fat.

Sauté the onion in 1 Tbsp olive oil over med-low heat, stirring often, until the onions are well caramelized – dark golden brown. Off the heat. Remove the onions from the skillet and process in a food processor until coarsely pureed. Reserve.

Return the skillet to the burner and add 1 Tbsp olive oil. When the oil is shimmering, add the garlic-ginger mixture and cook, stirring frequently, for 3 minutes. Add additional oil as needed if the mixture sticks to the pan.

Add the tomatoes and the chopped onions. Bring to a simmer and cook for 2-3 minutes. Fold in the yogurt and add the spice mixture. Simmer for 2-3 minutes. Add the chicken, stir well, cover and simmer for 45-50 minutes, stirring every 8-10 minutes.

Remove the lid, add the cilantro, and allow the sauce to thicken for 8-10 minutes while stirring as needed. Serve over basmati rice. Serves 4-6.

June Recipe - Grilled Vegetables

2009-06-02T19:39:00.000-07:00

With the coming of the warm season, we northerners spend more time outdoors – and that includes cooking and eating. One of our favorite outdoor summer pastimes is grilling, not only the traditional meats, but vegetables as well.

Grilled summer vegetables are so quick and simple to do, and they make a great addition to any meal prepared on a grill. Perhaps the easiest to prepare are things like squash and egg plant. Young summer squash and zucchini should be cut lengthwise into ½ inch thick slices. When preparing zucchini, use a vegetable peeler to remove about half of the skin on the “outside” slices. Egg plant should be cut crosswise into ½ inch slices. If you prefer your egg plant without the skin, peel it before slicing.

Marinade
2 Tbsp balsamic vinegar
1 tsp soy sauce
1 tsp olive oil
1-1/2 tsp minced garlic
1 tsp dried Tarragon
¼ tsp ground black pepper

Place the above ingredients in a baggie large enough to hold the vegetables. Shake to mix up the marinade, then introduce the vegetables and shake to distribute the marinade over the contents. Allow to marinate for 30 – 90 minutes, flipping the baggie every 15 minutes.

Grill on a cool grill until grill marks begin to appear and the vegetables begin to soften. Flip and grill until done to desired tenderness.

Recommended wines: Rose wines, such as the Fenn Valley Cabaret Rose make and ideal summer wine that pairs extremely well with grilled foods. Unless you are serving rich BBQ foods or heavy red meats, stick with lighter wines that can compliment grilled tastes and caramelized sugars, such as Pinot Noir, dry or semi-dry Rieslings, and unoaked or lightly oaked Chardonnays.

Recipe Of The Month - Sauerkraut

2009-04-27T10:54:00.000-07:00

Classic Sauerkraut

* 2 X 32 oz. jars plain sauerkraut
* 1/4 C. brown sugar
* 1 med. onion, chopped
* 1 large red potato w/ skin, grated
* 1 bottle Fenn Valley LAKESHORE DEMI-SEC
* 12 Juniper berries, crushed well
* 1 tsp. caraway seeds
* 1 tsp. salt (or to taste)
* ½ tsp. fresh ground pepper

Place all ingredients in a large non-metallic baking bowl and mix thoroughly. Bake for at least 8 hours at 225 degrees, adding water as needed.
Stir every two hours.
A bratwurst or piece of pork tenderloin can be added the last hour of cooking for added flavor. If adding meat, raise oven temperature to 350 degrees while cooking the meat.
Don’t even think of serving this with less than 8 hours of oven time. The secret is the slow baking!

Quick Sauerkraut

* 1 med. sweet onion, chopped into 1 inch pieces
* 1 tsp olive or vegetable oil
* 32 oz. jar plain sauerkraut, drained
* 1 Tbsp brown sugar
* 1 large red potato w/skin chopped into 1 inch pieces
* 1 cup Fenn Valley LAKESHORE DEMI-SEC (more if additional liquid required)
* 1 tsp. caraway seeds
* 2 apples, peeled, cored, and cut into 3/4 inch pieces

Sauté the onions until lightly caramelized. Add everything but the apples, stir, and bring to a boil. Simmer for 1 hour, or until the potatoes are soft but not mushy. Add the apples, stir in, and cook for another 15 minutes. 2-4 servings.

April Recipe - Celeriac in a Garlic-Tomato sauce

2009-03-30T09:08:00.001-07:00

Celeriac, also known as celery root, is an often-overlooked vegetable that usually ends up mashed as a potato substitute or shredded in a salad. Celeriac is actually a delicious vegetable that is low in starch and calories, high in dietary fiber, and tastes very much like celery crossed with parsley. This recipe capitalizes on Celeriac’s wonderful flavor and treats it as a vegetable in a tasty side dish.

1 Lb Celeriac (1 small root)
1 large onion coarsely chopped into ¾” pieces (about 2 cups)
Olive oil
3 Tbsp chopped fresh garlic
¼ tsp crushed red pepper flakes
½ cup Capriccio or Lakeshore Red (low tannin red wine)
¼ cup chicken or vegetable broth
14 oz can diced tomatoes, undrained
2 Tbsp capers
1 Tbsp tomato paste

Prepare the Celeriac by slicing off the top and the tough outer covering using a sharp knife. Slice the bulb into ½ inch thick slices. Then slice the slices into ½ inch wide strips.

In a 12 inch skillet, sauté the onions over medium-high heat, stirring often, until the onions a soft and lightly browned, about 10 minutes. Add the 3 Tbsp garlic, reduce the heat to medium-low, and stir constantly for 30 seconds. Add the red wine and reduce over high heat while stirring often until the liquid is about half. Add the broth, diced tomatoes, Celeriac, and red pepper flakes. Bring to a boil over high heat, cover, and lower the heat to medium. Simmer for 10 minutes, stirring often. Uncover. Stir in the capers and 1 Tbsp tomato paste and cook over medium-low heat until the tomato sauce is thickened and the Celeriac is soft. Serve immediately as a vegetable side dish. Serves 4.

March Recipe - Shrimp and Avocado Salsa in Pita Toasts

2009-03-05T09:28:00.001-08:00

Food and Wine Pairing for March 2009

Shrimp and Avocado Salsa in Pita Toasts

Recommended Wine: Blanc De Blanc

Alternative Wine: Pinot Grigio

Ingredients:

¾ pound bay shrimp, drained but not rinsed
¼ cup finely chopped sweet or red onion
1-1/2 cups chopped ripe red tomatoes
1 ripe avocado, peeled and cut into ¼-inch dice
1 jalapeño, seeded and minced
1 tablespoon fresh lime juice
2 tablespoons seafood cocktail sauce
½ cup coarsely chopped cilantro
Kosher salt
4 pita bread rounds, cut into 8 triangles each

Garnish: cilantro sprigs (optional)

Preparation:

In a medium, nonreactive mixing bowl, combine shrimp, onions, tomatoes, avocado, jalapeño, lime juice, cocktail sauce, and chopped cilantro and mix thoroughly but gently. Refrigerate, covered, for 2 to 3 hours before using. Season to taste with kosher salt.

Lightly toast pita bread so that it is warmed through but not crispy. Spread pita open and spoon shrimp mixture into it. Serve on a large platter garnished with long sprigs of cilantro. Serves 6 to 8 as an appetizer.

Champagne Punch Recipe From Girls Afternoon Out

2009-02-16T07:35:00.001-08:00

1 can Cranberry/Pomegranate frozen juice concentrate
1 64oz. Cran-Raspberry juice
1 Wal-Mart brand 2L raspberry soda
1 bottle Fenn Valley Sparkling Demi-Sec
Raspberry Sherbet
Ice

Place ice in bottom of large punch bowl. Add remaining ingredients in the order they are listed. Float scoops of sherbet on top. Can be garnished with fresh mint leaves and fresh raspberries.

February Recipe Of The Month - Green Jerked Chili

2009-02-08T21:18:00.001-08:00

In the spirit of our annual Chili Cookoff, we are offering this chili recipe that combines the traditional pepper spice of the southwest US. with the island taste of jerk seasoning. Serve with a lightly sweet white wine such as a chilled Riesling or Edelzwicker.

[1]
1½ tsp olive oil
1 cup chopped green onions (about 10)
1 med green pepper cut into 2X ¼" strips
2 Jalapeño peppers, seeded & finely chopped (up to four for more spice)
4 cloves garlic, finely chopped

[2]
¼ cup chopped fresh cilantro
1 can chicken or vegetable broth
1 canned chipotle pepper, finely chopped
2 tsp dried thyme leaves
1½-2 Tbsp lime juice (juice of ½ lime)
1½ tsp grated lime peel (peel of ½ lime)
1 Tbsp Chili powder
1 tsp paprika
1½ tsp ground cumin
¼ tsp cinnamon
½ tsp ground allspice
2 tsp commercial Jerk seasoning
1 - 15oz can red kidney beans, rinsed & drained
1 - 15oz can great northern beans, rinsed & drained
1 - 15oz can crushed red tomatoes

4 cups cooked rice

Saute [1] in a 3 Qt sauce pan over medium heat about 5 minutes, stirring occasionally, until the vegetables are crisp-tender. Add [2]. Heat to boiling; reduce heat. Cover and simmer 20 minutes or longer.
When serving, place a cup of rice in the bottom of each bowl (4 bowls) and spoon the chili over the rice. Or mix the cooked rice into the chili and serve in bowls. Serves 4.

January 2009 - Chicken Marsala

2009-01-02T04:18:00.001-08:00

This recipe is not the authentic Chicken Marsala, as we have left out the pancetta and added pearl onions and capers to the mix, and a sweet sherry is used instead of a traditional Marsala in the sauce. This dish is very easy to put together and is on the table in less than 30 minutes – less than 20 minutes if you leave out the onions.

An ideal wine pairing is a crisp Pinot Grigio. The mild fruit of the wine will compliment the capers and sherry sauce, and the acidity will balance the slight sweetness of the sauce.

4 medium (5 oz) boneless, skinless chicken breasts, trimmed of fat
Salt & pepper
½ cup flour
2 Tbsp + 1½ tsp olive oil
6 oz small pearl onions peeled (large pearl onions take too long to sauté)
2 Tbsp chicken broth
8 oz white mushrooms, sliced thick
2 tsp minced garlic
2 tsp tomato paste
1½ cup sweet sherry
1 Tbsp drained capers
1 tsp lemon juice
2 Tbsp finely chopped curly parsley

Place a heatproof plate in an oven and preheat the oven to 200°. Heat a 12 inch heavy skillet over med-high heat. Add 1 tsp olive oil and the peeled pearl onions. Shake the skillet to coat the onions with oil. Sauté the onions, shaking the pan occasionally until they have browned spots and they are cooked through, but not mushy. Remove the onions to a plate.

While cooking the onions, pat the chicken breasts dry, salt and pepper both sides, and dredge in the flour. Shake off the excess flour and set the chicken aside.

Add 2 Tbsp olive oil to the skillet and return to med-high heat. When hot, add the chicken in a single layer and cook for 3-4 minutes, or until golden brown. Flip the chicken with a tongs and cook without disturbing until the meat begins to feel firm. Transfer to the heated plate in the oven.

Add 2 Tbsp chicken broth to deglaze the pan. Add the remaining ½ tsp olive oil and the mushrooms. Sauté while stirring constantly over med-high heat for 8-9 minutes, or until the liquid from the mushrooms evaporates and the mushrooms begin to brown.

Reduce the heat to med-low and add 2 tsp tomato paste and 2 tsp of minced garlic. Cook 1-2 minutes, or until the tomato paste begins to darken. Add 1½ cups of sweet sherry and 1 Tbsp capers. Bring to a boil. Add the reserved onions and the chicken and cook until thickened. Stir in 2 Tbsp parsley and 1 tsp lemon juice and cook 1 minute more. Remove and serve immediately. Serves 4.

Food and Wine Pairing for November 2008

2008-10-29T07:37:00.001-07:00

Oven Baked Turkey Stew
Recommended Wine: Pinot Noir Alternative Wine:Edelzwicker

Ingredients:

1 ½ pounds turkey breast tenderloins, sliced crosswise into ½-inch thick pieces
3 tablespoons olive oil
8 to 10 small red potatoes, unpeeled, cubed
4 medium carrots, sliced ½-inch thick
1 cup chopped onion
4 garlic cloves, minced
2 tablespoons flour
1 ½ cups chicken broth
1 cup dry red wine
1 teaspoon dried thyme leaves
1 teaspoon pepper
8 ounces sliced mushrooms
½ cup chopped fresh parsley

Preparation:
Heat oven to 350. Heat oil in ovenproof 6-quart Dutch Oven on medium heat until oil begins to sizzle. Place turkey, potatoes, carrots, onion and garlic in pan. Cook, stirring, for about 10 minutes or until turkey is lightly browned. Sprinkle flour over turkey mixture; cook and stir about 1 minute longer. Stir in chicken broth, wine, thyme, and pepper. Bring to a boil; add sliced mushrooms. Bake uncovered at 350 for 45 minutes or until vegetables are tender. Stir in parsley. Serves 4 to 6.

Food and Wine Pairing for October, 2008

2008-10-15T08:24:00.001-07:00

Apple, Cranberry, and Walnut Pie with Stilton

Recommended Wine: Port                               Alternative Wine: Sauternes

Pie Crust
1 1/8 cups all-purpose flour
1 ½ teaspoons sugar
1 ½ teaspoons ground cinnamon
¼ pound (1 stick) cold unsalted butter, cut into 1-inch pieces
1/8 teaspoon kosher salt
¼ cup cold water

Filling
6 cups peeled, sliced green apples ( about 4 to 5 medium apples)
1 cup cranberries (fresh or frozen)
1 cup lightly toasted walnuts
2 teaspoons finely grated orange zest
½ teaspoon ground cinnamon
¼ teaspoon ground ginger
½ cup sugar
2 tablespoons all-purpose flour, tapioca flour, or instant tapioca
1/8 teaspoon kosher salt

Streusel Topping
1 cup all-purpose flour
¼ cup packed brown sugar
2 tablespoons finely diced crystallized ginger

Garnish: small wedges of Stilton cheese

Preheat oven to 375. To make crust, in a food processor fitted with a pastry blade, combine flour, sugar, and cinnamon. Blend in the butter until mixture resembles coarse meal, about the size of small peas. Mix the salt and water and add them to the flour mixture. Blend only until the dough comes together.

On a lightly floured board or pastry cloth, flatten dough into a circle. Roll out dough with a rolling pin to make an 11-inch circle about 1/8 inch thick. Gently fold dough into quarters and transfer to a 9-inch pie pan. Carefully unfold dough and press lightly onto sides of pan. Trim any overhanging dough. Place in refrigerator for 15 minutes to chill.

In a large bowl, gently mix together all filling ingredients. In a small bowl, make streusel topping by combining flour, sugar, and ginger with a fork. With fingers, rub in butter until lumps are gone.

To assemble pie, transfer filling into crust. Sprinkle topping over pie. Decoratively crimp edge of pie dough. Place on baking sheet on middle rack of oven for 1 hour or until crust and topping are light golden brown.

Remove from oven and let cool. Serve with a small wedge of Stilton cheese and your favorite Port. Enjoy!

Sept Recipe - Sautéed Chicken Breast in an Herbed Wine & Caper Sauce

2008-08-26T20:35:00.001-07:00

Classic Pairing: Pinot Grigio
Alternative Wine: Sauvignon blanc

The acidity of the white wine in this recipe replaces the lemon in a modified picante sauce.

2 Chicken breasts, boneless-skinless
Salt
Black pepper
1/8 cup all purpose flour
1½ Tbsp olive oil
1 med shallot minced (3 Tbsp)
1 Tbsp minced garlic
½ cup Seyval, Pinot Grigio, or other high acid dry white wine (not Chardonnay)
½ cup low-sodium chicken broth
¾ tsp dried tarragon
2 Tbsp capers, rinsed and drained
3 Tbsp milk
1½ tsp corn starch
1/3 cup minced fresh parsley

Pat the chicken breasts dry and salt and pepper to taste. Dredge in flour and shake off the excess. Sauté over med-high heat in the olive oil until the chicken is almost cooked through and the outside is lightly browned. Remove and set aside.

Mix the cornstarch to the milk in a small bowl. Stir until smooth and set aside.

Reduce the heat to medium. Add the shallot to the pan and sauté 2-3 minutes, or until soft. Add the garlic and sauté for an additional 30 seconds. Add the wine and the chicken broth to deglaze the pan and scrape the browned bits off the bottom of the pan into the wine. Add the tarragon and increase the heat to high. Reduce to ½ cup while stirring constantly. Reduce the heat to med-low. Add the capers and stir. Stir the corn starch mixture again and add slowly until while stirring the sauce. Return the chicken and any drippings to the pan. Cook over low heat while stirring until the sauce is creamy and bubbly.

Add the parsley and stir. Serve immediately over brown rice that has a little fresh grated parmesan or romano cheese stirred into it.

Serves 2 as an entrée.

Grilled Pork Tenderloin with Roasted Beet-Cranberry Sauce - Aug '08

2008-08-13T19:21:00.001-07:00

(Classic Pairing) Merlot                            Alternative Wine:Zinfandel

Two very different but complementary flavors (beets and cranberries) marry in this dish to provide the connection to the ripe berry qualities found in most Merlots. This dish is very, very red as well, which establishes a subliminal color link to the wine.

2 Pork Tenderloins (about 2 pounds)

Marinade
2/3 cup Merlot
½ cup orange juice
1 teaspoon minced orange zest
½ cup sliced yellow onions
½ teaspoon toasted mustard seed, crushed
½ teaspoon toasted aniseed, crushed
1 bay leaf
1 teaspoon chopped fresh thyme
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper

Sauce
8 ounces beets, ends trimmed
Vegetable oil for beets
¾ cup cranberry juice
1 ¾ cups chicken stock
1 tablespoon balsamic vinegar
1 teaspoon cornstarch mixed with 1 teaspoon cold water
2 tablespoons unsalted butter
Kosher salt and freshly ground black pepper

To make marinade, in a medium mixing bowl, combine wine, orange juice and zest, onions, mustard seed, aniseed, bay leaf, thyme, salt, and pepper and whisk thoroughly. Place tenderloins in a large, sealable plastic bag and add marinade. Marinate, refrigerated, for 3 to 4 hours. Remove pork from marinade and pat dry. Reserve marinade for sauce.

To make sauce, preheat oven to 350. Wash, pat dry, and lightly oil the beets. Place beets on a roasting pan and roast for 55 to 60 minutes, until cooked through and skins begin to shrivel. Cool, pull off skin, and cut into ¼-inch dice. Set aside for use in sauce.
In a medium sauté pan or skillet, add reserved marinade, except bay leaf, and bring to boil. Reduce heat and continue to simmer until reduced by half. Add cranberry juice, chicken stock, vinegar, and beets and simmer until sauce is reduced by half. Whisk in cornstarch mixture and continue to reduce until sauce thickens. Remove from heat and swirl in butter. Season to taste. Keep warm.

Grill pork over a hot fire for 8 to 10 minutes. Turn and continue to cook for 5 to 6 minutes, or until pork is medium-rare and juicy inside. Do not overcook. Keep warm in aluminum foil.

To serve, spoon sauce evenly onto plates. Slice pork and place on top of sauce. Garnish with Italian parsley. Serve with horseradish mashed potatoes.

Serves 6 as an entrée.

Grilled Salmon Steaks with Black Bean Salsa

2008-07-06T20:23:00.001-07:00

SALSA

1 (15.5-oz.) can black beans. Drained and rinsed
1 orange sectioned and diced
½ cup finely chopped tomato
1 cup frozen corn
1 Tbsp. lime juice or juice of 1 lime
1 tsp. sugar
¾ tsp curry powder (more if you like curry)

In medium bowl, combine and mix well. Let stand at room temperature 15 to 30 minutes or refrigerate up to 2 hours. Stir before serving.

SALMON

½ cup Soy sauce
½ cup Semi-dry white wine (Lakeshore Demi-Sec)
1½Tbsp minced Garlic
1Tbsp minced Ginger

2 (8-oz.) 1 inch thick salmon steaks, skinned, and cut into 2 pieces.

In a baggie, combine the Soy sauce with the next 3 ingredients and mix well. Rinse & pat the salmon dry. Marinate salmon for 2-12 hours in the soy sauce mixture in the refrigerator. Grill over low heat with the cover on for 6-8 minutes. Baste with the marinade and grill the second side 5-7 minutes or until the salmon flakes easily.

4 servings.

Serve with a crisp, flavorful, white wine such as Riesling, Dry Riesling, or Lakeshore white.

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June - Grilled MahiMahi with Lime-Ginger Vinaigrette served with Riesling

2008-05-29T22:35:00.001-07:00

4 (7 to 8 oz) Mahi Mahi Steaks
½ cup Canola Oil
2 tsp. minced lemon grass
1 tbsp. Fresh garlic, chopped
1 tbsp. Fresh ginger, chopped
2 tbsp. Fresh lime juice
2 tsp. Grated lime peel
2 tsp. Fresh cilantro, chopped
1 tsp. Thai fish sauce

Peel and chop garlic and ginger. Sauté in the canola oil over medium heat the lemon grass, garlic and ginger to infuse oil. About 5 – 10 minutes or until garlic turns golden. Cool completely. Strain oil into small bowl. In a medium bowl whisk together ¼ cup of the oil, lime juice, lime peel, cilantro and fish sauce into a vinaigrette. Season vinaigrette with salt and pepper to taste. Pre-heat grill to medium-high heat. Brush remaining ginger oil over fish. Sprinkle with salt and pepper. Grill until fish is cooked through, approx. 5 mins. Per side depending on thickness. Transfer fish to plates, drizzle with vinaigrette and serve. Great with grilled red and green bell peppers and steamed rice. Serve with chilled Riesling.

May - Riesling paired with Smoked Pork Chops with Sauerkraut and Green Apples

2008-04-30T08:23:00.001-07:00

3 oz. pancetta or bacon, chopped
3 cloves garlic, chopped
1 medium onion, sliced
6 whole juniper berries, crushed with the back of a knife
4 whole peppercorns
1 teaspoon dried thyme
1 bay leaf
6 whole cloves
¾ teaspoon caraway seeds
1 750 ml. bottle Riesling
3 tablespoons apple cider vinegar
1 – 22oz. jar sauerkraut, rinsed with cold water and squeezed
¾ pound boneless pork loin chops, ¾ -inch thick
1 pound smoked chicken or pork sausage, halved crosswise
¾ pound Yellow Finn or other yellow-fleshed potatoes, quartered
1-1/2 cups sliced green apples

In a large stockpot, sauté pancetta in its own fat for 4 to 5 minutes. Add garlic and onions and continue sautéing for 5 to 6 minutes. Add juniper berries, peppercorns, thyme, bay leaf, cloves, caraway seeds, wine, and cider vinegar. Put sauerkraut into the pot and carefully place porkchops, sausage, and potatoes into the sauerkraut and liquid so that they’re well covered. Cover pot and simmer for 50 minutes. Add the apples and continue cooking for 4 to 5 minutes.
Divide meat, sauerkruat, and potatoes evenly onto plates or serve in large soup bowls.
Serves 4 to 6 as an entrée

April '08 recipe - Capriccio and Penne with Sausage, Porcini and Portobello Mushrooms and Capriccio Sauce

2008-04-07T05:53:00.000-07:00

Capriccio and Penne with Sausage, Porcini and Portobello Mushrooms and Capriccio Sauce

2 ounces dried porcini mushrooms
12 ounces Italian sausages, cut into
½ inch slices
1 ½ cups chopped yellow onions
3 cloves garlic, chopped
1 ½ cups chopped portobella mushrooms
¾ teaspoon crumbled dried rosemary
1 teaspoon dried thyme
¼ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
1 ½ cups Capriccio
2 – 14 ½ ounce chopped tomatoes, drained
1 tablespoon tomato paste
Kosher salt and freshly ground black pepper or
Red pepper flakes
1 pound dried penne or other small dried pasta
GARNISH: shredded Asiago cheese, chopped parsley

Soak porchini in hot water for 2 to 3 hours. Drain.
In a medium, nonstick sauté pan or skillet over medium-high heat, sauté sausage for 6 to 7 minutes, turning to brown on both sides. Remove with slotted spoon, place on paper towels, and pat dry.
In a large sauté pan or skillet over medium-high heat, sauté onions and garlic for 4 to 5 minutes, until onions are translucent. Add porcini, portobellos, rosemary, thyme, salt, and pepper and continue sautéing for 3 to 4 minutes. Add wine and bring to a boil. Reduce heat and simmer to reduce by half. Add tomatoes and tomato paste and simmer for 8 to 10 minutes. Add reserved sausage and heat through. Season to taste.
Bring a large pot of salted water to a boil. Carefully add penne and cook according to package directions or until it is al dente. Drain and return penne to pot. Add sauce to pasta and mix thoroughly. Reheat, if necessary.
To serve, divide pasta among 4 large pasta or soup bowls. Top with shredded Asiago and chopped parsley.
Serve with a glass of Capriccio and enjoy!