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FOOD & WINE PAIRING: Pan Roasted Duck & Merlot

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Recipe: Pan Roasted Duck with Roasted Chestnut-Cranberry Stuffing
Wine Pairing: Sterling Vineyards Reserve Merlot, Napa Valley 09

recipe_SterlingVineyards_duckBreast.jpgIngredients - Roasted Chestnut-Cranberry Stuffing
  • 6 oz. butter
  • 2 cups diced onion
  • 1 cup diced celery
  • 2 cups rough chopped roasted and peeled chestnuts (*cooked and peeled chestnuts can be purchased from gourmet food stores and mail order)
  • 4 cups squab or chicken stock
  • 1 cup fresh cranberries, roasted in a 300° oven for 20 minutes
  • 4 cups fresh country bread cubes, crust removed and lightly toasted
  • 1 tbs. chopped fresh thyme
  • 1 tbs. chopped fresh sage
  • salt and pepper to taste
  • 2 tbs. butter
Preparation:
  • Preheat oven to 350°.
  • Butter a 8 x 12 or so baking dish.
  • In a large sauce pot on medium high heat cook the onions and celery in the butter until very tender, stirring frequently to avoid browning.
  • Add chestnuts and cook for another 5 minutes.
  • Add the stock, turn up heat to high and bring to a boil. Shut off.
  • Transfer mixture to a bowl. Fold in bread cubes, herbs and roasted cranberries.
  • Transfer to baking dish. Bake uncovered for 20 minutes.

Food & Wine Pairing: Baked Brie with Pecans

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Recipe: Baked Brie with Pecans
Wine Pairing: Chatuea Julien 2009 Private Reserve Merlot

recipe_ChateauJulien_BakedBrie.jpg

Wine & Food Pairing: California Lamb Mediterranean Style

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nvwt_LambMediterranean.jpg
Ever since Napa Valley Wine Train Executive Chef Kelly MacDonald was a child, he helped his family create culinary masterpieces at family gatherings. This is one of his favorite recipes for you to use that is sure to please your family this holiday season.

Recipe: California Lamb Mediterranean Style
Wine Pairing: Chef recommends pairing this dish with a soft, mildly tanic, fruit forward red wine like Swanson Vineyards Merlot.



Get Your BBQ Grills Out!

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FOOD AND WINE PAIRINGS

Dave's "Zinful" Flank Steak
Pair with Dry Creek Vineyard's Zinfandel. CLICK HERE for this popular recipe.


recipeBBQFeature_Peju.jpgGrilled Teriyaki Chicken Kebabs
Part of Peju Winery's Hot Summer Trio & Food Pairings. The Hot Summer Trio is the ideal selection of wines for a warm summer day - serve chilled on the deck, the boat or at the beach. Includes the 2010 Napa Valley Sauvignon Blanc, 2011 Carnival and 2011 Provenance. This particular dish pairs well with the Carnival.

CLICK HERE for recipe.






Grilled Rock Shrimp w/ Avocado Butter and Hazelnut Romesco
This is a great dish to make when you want a showstopper appetizer but don't have much time to make one. Perfect for a spring or summer party, the creamy avocado butter in this recipe is beautifully balanced by the crisp acidity in our La Crema Pinot Noir Rose.
CLICK HERE for the recipe.

recipeBBQFeature_KendallJackson.jpgGrilled Rib-Eye with Bearnaise Mayonnaise
Rib-eye steaks are well marbled, extremely tender and incredibly flavorful. This grilled rib-eye is amazing paired with a full-bodied red wine. The béarnaise mayonnaise brings a hint of acidity and fresh flavor from the tarragon. Pair with Kendall-Jackson Highland Estates Cabernet Sauvignon or Highland Estates Merlot.

CLICK HERE for recipe.

recipe_StFrancis_Shiitake-Mushroom.jpgSubmitted by St. Francis Winery

Chef: Executive Chef, David Bush
Wine Pairing: St. Francis Sonoma County Merlot

Executive Chef Dave Bush says: "I like to serve this item as either a first course or a side dish, alongside a nice grilled steak or roast. The subtle earthiness of our St. Francis Sonoma County Merlot is enhanced by the sweet cippolini onion and mushroom ragout.  With the addition of the balsamic syrup, lush undertones of dark fruit are brought to the forefront."


Bourbon-Glazed Roast Turkey

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turkey_detail.jpgSubmitted by Sterling Vineyards

Paired with Sterling Vineyards Three Palms Vineyard Merlot 


Serves 18

Ingredients
  • 15 pound whole turkey, fresh or frozen (thawed)
  • salt and freshly ground black pepper
  • 1 large tart apple, quartered
  • 1 cup peach preserves
  • 3 Tablespoons bourbon
  • 2 teaspoons Angostura bitters
  • butter as needed
  • spiced pickled peaches for garnish, drained

Red Wine Braised Lamb Shank

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submitted by VirginiaWine.org

pall.jpgby Melissa Close, Executive Chef of Palladio Restaurant

Executive Chef Melissa Close has directed Palladio's kitchen since the fall of 2000, continually working to bring authentic Italian Cuisine to Central Virginia. Raised in Alabama, Melissa has been in the restaurant business since she was 16 years old and is a distinguished graduate from the New England Culinary Institute, Alumna of the Year in 2005. She has focused on Italian cuisine since working for award-winning chef Frank Stitt at Bottega Restaurant & Cafe located in Birmingham, Alabama in the early 90's. Her quest to refine her fluency in Italian cuisine led her to San Francisco's Rose Pistola Restaurant.

mel-2.jpgAfter taking a hiatus to work for one of her early culinary mentors and fellow Charlottesville chef, Craig Hartman, at The Cliff House at Pikes Peak in Manitou Springs, Colorado, she was drawn back to Italian cuisine when asked to take the Executive Chef's position at Palladio Restaurant. She has brought both national and international recognition for Palladio Restaurant through her constant striving to create menus with the freshest ingredients found locally and internationally. During the restaurant's annual closing in January, Melissa and her staff travel across the Atlantic to stage in some of Italy's finest establishments to expand their knowledge of Italian cuisine. Melissa and her staff's commitment for excellence has won her induction in the Chaine des Rotisseurs, and three invitations to create dinners at the world-renowned James Beard House in New York City, a great honor bestowed upon select chefs in the country.

Grilled New York Steak

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                By Vincent Nattress, Culinary Consultant to Napa Free Range Beef

FOOD+WINE PAIRING
Although Cabernet Sauvignon is often heralded as the perfect foil for steaks, a wine such as Merlot, with softer and fruitier notes and lower acid, is a better match for beef prepared with saltier, sharper and more savory marinades.

INGREDIENTS

Serves 2-4

  • Two 10-12 ounce New York steaks
  • 1 clove garlic, thinly sliced
  • 1 teaspoon fresh thyme, chopped
  • 1 teaspoon soy sauce
  • 1 tablespoon olive oil
  • 1 teaspoon cracked black pepper

Grilled Eggplant Roulade

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Recipe by Chef Andrei Litvinenko
Kendall-Jackson Winery

Heirloom Black Bell eggplants are sliced thin, brushed with garlic olive oil and grilled. We then layer our roulade with roasted sweet Italian heirloom peppers, sun dried tomato pesto, sweet basil leaves and Matos Family St. George cheese. The combination of the concentrated flavors and smokiness of the vegetables with the aged cheese pairs well with the rich tannins and complexity of the Highland Estates Grizz Ridge Merlot, as well as our Stature Merlot.


Spring Lamb with Honey & Thyme Baby Vegetables

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rackoflamb.jpgSubmitted by St. Francis Winery Chef, Todd Muir

Salt, Pepper and Dijon! Add zip and zest to spring with this Lamb delight. Chioggia beets and turnips turn into a heavenly wonder when paired with thyme and honey. Enjoy Chef Todd Muir's specialties when you visit St. Francis Winery.

Roast Pork with Blackberry Demi-Glace

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roast pork.jpgSubmitted by Goosecross Cellars

Sunday dinners just became a lot easier. Tempt your family and friend's food and wine palate with Roast Pork with Blackberry Demi-Glace and Goosecross Cellars Merlot. Pressed for time? Sign up for Goosecross Cellars and Napa Valley Grille's Epicurean Explorations featuring three course lunches with wine pairings on Sunday afternoons throughout the summer.

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