Recipes: March 2009 Archives

Napa Smith Beer Battered Fish and Chips

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fish and chips.jpgSubmitted by The Meritage Resort and Spa

The new Friday tradition at The Meritage Resort is Fish 'n Chips.  Chef Laurent is using seasonal cold water fish and Napa's own Napa Smith Brewery Beer to create the perfect batter.  Every Friday morning, Laurent brings the freshest fish available from Kanaola Seafood at Oxbow Market, depending on the season, to make the perfect Fish 'n Chips.

Grilled Seared Cinnamon and Cumin Pork Roast

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Pork final.jpgSubmitted by Timber Cove Inn ~ Sonoma

Wine Country Chef Jon Mortimer is the mastermind behind Alexander's, the Sonoma Coast culinary soiree that overlooks panoramic seascapes at the attractive Timber Cove Inn. Inspired by local ingredients and sensory Sonoma bliss, this radiant dish offers exotic flavor via local pork and the unique collaboration of cinnamon, coriander and cayenne pepper.

Smoked Tomato and Chipotle Stew

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Submitted by Timber Cove Inn ~ Sonoma

8 smoked Roma tomatoes (cut in half and smoked for ½ hour, or fresh tomatoes if desired)

Ingredients:

  • 1 large Walla Walla sweet onion
  • 2 oz. Vegetable oil
  • 2 to 4 Chipotle peppers (chopped)
  • 1 zucchini (diced)
  • 1 yellow squash (diced)
  • 2 stalks celery (cut on a bias)
  • 2 small carrots (peeled and cut on a bias)
  • 1-cup pork stock (use chicken if unavailable)
  • 1-cup tomato juice
  • Ground black pepper to taste
  • Kosher salt to taste
  • 20 sprigs fresh cilantro

Braised Hunter Style Chicken

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Braised Hunter Style Chicken.jpg
Submitted by Chad Hendrickson, Executive Chef The Hess Collection

At The Hess Collection, Executive Chef Chad Hendrickson utilizes an organic garden outside the kitchen, and purchases from local farmers and vendors to create fresh seasonal recipes to pair with Hess Collection wines.

Ingredients

  • 1 Tbsp. Olive Oil
  • 1 ea. Chickens cut in 8 pieces
  • 1 cup Porcini mushrooms, sliced
  • 1½ cup Onions, diced
  • 2 ea. Garlic clove, minced
  • 2 Tbsp. Tomato paste
  • 1 ea 14 oz can stewed tomatoes
  • 1 Tbsp. Fresh Thyme, finely chopped
  • 1 ea. Bay leaf
  • to taste Salt and Pepper
  • 1 Tbsp. Italian Parsley, chopped
  • to taste lemon juice

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