WineCountry Staff: October 2007 Archives

Making a Martini the Monterey Way

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martini.jpgThere is a sense of style embodied by the angular martini glass that evokes images of chic girls with sassy thoughts, cigar-soaked 50's nostalgia, and  intimate evenings of slightly boozy conversation. Martini's are high-octane, a bit pricey, and exemplify an evening of sophisticated fun.If you are looking for a twist on the old favorite, below are recipes from three of Monterey's nifty hang-outs. Enjoy them at the source, or try your hand at home.


Savory Mushroom Tart

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Chef Tom Hudgensen
Moosse Cafe

Dining in MendocinoWe are lucky to have a company that grows delectable fresh shiitake mushrooms in our area--the Little River Mushroom Company. They deliver a big basket to us each week. We usually grill them with other vegetables to be served over creamy polenta with a shallot cream sauce and a scattering of fresh herbs for a meatless entrée. The following Savory Mushroom Tart makes a great appetizer or light entrée--and tastes wonderful with Syrah.

Coffee Dusted Bison Rib Eye

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Courtesy Lawson's Station and Shotgun Restaurant

For the Potatoes

Cut assorted fingerling potatoes in half lengthwise. Toss in a bowl with a light amount of olive oil, fresh chopped herbs, (such as basil, rosemary, thyme, Italian parsley) and kosher salt and fresh ground pepper. Roast in oven skin side down @ 400 degrees until just tender to the touch. (About 20 minutes.)

Sage-Encrusted Rib Roast with Root Vegetable Ragout

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Submitted by Chef Eric C. Maczko, Pine Ridge Winery

NAPA VALLEY, CA - Throw some new spice into your Thanksgiving menu. It may be time to trade in the usual bird for a savory roasted ribeye. Pine Ridge Winery plates up this Sage-Encrusted Rib Roast with Root Vegetable Ragout. Highlighting all the traditional flavors of fall, this roast will add a rich nuance to your holiday spread and be the perfect pairing for your cab-loving friends.

  • 6-8 pound bone-in ribeye
  • 1 bundle sage
  • 2 ounces 2003 Howell Mountain Cabernet Sauvignon
  • 1 quart beef stock
  • 2 tablespoons vegetable oil, separated
  • 1 teaspoon flour
  • Salt and pepper to taste
  • 2 carrots, medium dice
  • 2 parsnips, medium dice
  • 2 turnips, medium dice
  • 1 rutabaga, medium dice
  • 1 head garlic, cloves peeled but whole