Recently in Poultry Category

Recipe: Chicken Crepes with Lemon Cream Sauce
Wine Pairing: Goosecross Chardonnay

Submitted by The Grill at Silverado Resort and Spa

The Grill at Silverado serves up local, seasonal cuisine with sides of innovation and passion. Chef Pablo Jacinto, a veteran of Cindy's Backstreet Kitchen, has decided to share with you his recipe for his famous Pablo's Pollo Loco. Enjoy!

Recipe: Pollo Loco with Chunky Avocado Salsa and Stuffed Anaheim Chili Pepper
Wine Pairing: 2010 Cuvaison Chardonnay or 2010 ZD Wines Chardonnay.

Chef Robin Lehnhoff-McCray of Korbel Champagne Cellars

Cuisine: Chicken Almond Salad
Wine Pairing: Korbel NV Blanc De Noirs

A simple recipe . .. perfect for a summer lunch.

Ingredients:

• 2 lbs diced chicken meat
• ½ cup diced red onion
• ½ cup diced celery
• ½ cup toasted almonds, chopped
• ¼ cup chopped parsley
• 1-2 cups red seedless grapes
• ½  cup crumbled Gorgonzola
  
• 1 cup mayonnaise
• 2 T Mendocino brand mustard
• Kosher salt and pepper to taste

Method:
Combine all ingredients. Chill and serve.

Special Note:
Rotisserie chicken already prepared from the grocery store is perfect for this recipe.

Other recipes featuring Korbel Champagne!

• Wine Country Gazpacho
• Champagne Punch
• Fresh Strawberry Salad
• Passion Fruit Mimosa
• Grilled California Champagne Artichokes w/ Chimi Churri

What to make for dinner tonight? Bring a taste of Napa Valley home with Cuvaison's refreshing estate grown 2009 Carneros Chardonnay - expertly paired with this quick and easy Mustard Chicken recipe.

CLICK HERE for recipe!

Submitted 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

You might have heard about it from a local or seen it on television, now you can make and taste it for yourself! A guest favorite at our Wine Bar & Smokin' BBQ haunt in Downtown Napa, it's not the only draw - sidle up to the bar, or sit on an actual saddle and experience over 40 wines by-the-glass and the best BBQ around.  975 First St., Napa CA www.bountyhunterwinebar.com

Serves 4

Ingredients

• 4 lb. whole chicken
• 1 can of Tecate beer
• 1 lime, cut in half


• 5 lb. pre-mixed Cajun spice
• 1 C fennel seed
• 1 C coriander seed
• 1 C white sesame seeds
• ½ C dried thyme
• ½ C dried oregano
• ½ C smoked paprika
• 1 tsp. Coleman's dry mustard powder
• 1 tsp. tumeric

And a few of our own secret spices.  Feel free to add any of your own favorites!
This will make enough spice rub for twelve chickens - store what you don't use in an air-tight container for up to one month in a cool dry place.

Complete meal includes:
10 Pieces Crispy Fried Chicken
Collard Greens

Fried Chicken (Ingredients)

• 1 Whole chicken cut into 10 pieces (wing, thigh, drumstick, breast cut in half)
• 2 cups Franks Hot Sauce
• 1 Cup Butter Milk
• 1 Tbl Cayenne
• 1 Tbl Garlic Powder
• 1 Tbl Onion Powder
• 5 cups AP Flour
• Kosher Salt and Freshly Ground Black Pepper
  

Submitted by  Chef Ryan Jette of FARM

FARM at The Carneros Inn provides an authentic wine country experience in a dramatic setting.  Chef de Cuisine Ryan Jette has created a menu reflecting the Inn's commitment to simple, elegant food, while highlighting wines of our region and organic and sustainable local agriculture. At FARM guests enjoy a true "farm to table experience, with their new culinary garden.  Also, come to Farm to enjoy the artisan cocktail menu  in the bar and outdoor Pavilion (featuring music on Thursdays through September).

By Deirdre Bourdet

Brunch menus around the Napa Valley are gearing up for spring with a new twist on a breakfast favorite.  Potato hashes are as familiar and time-honored as buttermilk pancakes, but a new species of this staple brunch dish has invaded Napa this year: the chicken hash.

Much like caviar and smoked fish canapes, chicken hash brings together two of the most prized parts of the same animal: eggs and meat.  Unlike its fishy cousin, though, chicken hash also suits these frugal times and makes delicious use of an inexpensive and ubiquitous animal.  Who hasn't got eggs and a piece or two of leftover chicken in their fridge on any given week?  Shredding up those leftovers and mixing them with sautéed potatoes, garlic, and other pantry seasonings of your choice stretches them back into a full plate, and topping them with fried or poached eggs transforms the humble hodgpodge into a thrillingly rich and fabulous indulgence.  Toss in some leftover vegetables, sliced fresh asparagus, mushrooms, arugula, or whatever you've got to bulk up the nutritional value and the portion size, and you're very good to go.  Whether for breakfast, lunch, or dinner, chicken hash rocks.

Of course, your family expects a traditional holiday meal. But, you yearn for the fun and challenge of cooking up something a little different and adventurous. Why not do both? Prepare the traditional meal of time-honored favorites your family loves, but this time, give tradition a tasty timely tweak. Here are some recipes to help you discover that traditional doesn't have to mean predictable. We've taken holiday menu classics and recharged them with a few fresh new ingredients. Try these delectable subtle flavors that add to but don't overpower the familiar ones and take your holiday dinner from being a good meal to a great one.

Cranberry relish gets a new taste makeover - and powerful antioxidant boost - with the addition of a splash of Petite Sirah and a half cup of fresh blueberries mingled with the cranberries. The delicate sweetness of the blueberries helps tone down the cranberries' tartness in a beautiful glistening tapestry of rich jewel colors.

Submitted by Ferari-Carano Vineyards & Winery

Nothing says fall and winter more than a warm, cozy dish that marries the sweetness of harvest fruit with the traditional entrée's of the season. Ferrari-Carano Winery has just the recipe for you - Grilled Duck Breasts With Black Currant Pomegranate Sauce.  It's also the perfect dish for company during the holidays.

The Ferrari-Carano Zinfandel pairs well with the duck and "boasts aromas of boysenberry and blueberry pie with hints of vanilla and baking spices. Concentrated fruit continues on the palate with juicy, sweet wild berries that linger well into a finish that is highlighted by smooth, silky tannins."

To most, turkey and Thanksgiving is as obvious as peanut butter and jelly.  What isn't obvious anymore is how we cook that turkey.  In addition to the traditional basted, bagged and roasted turkey methods we now have a myriad of new, exciting and untraditional ways of cooking that delectable bird. Step into the culinary world of turkey grilling (yes, on the bbq!), smoking, deep frying and rotisserie. Set your fears aside and discover the "untraditional turkey" this year.  You may be surprised at the response you and your bird get this year, kissing your traditional method goodbye forever.
 
Don't believe me?  Then let me tell you a story ....

Last Thanksgiving, my husband decided to smoke the turkey instead of the traditional "bagged" turkey. While my husband is great on the grill and smoked turkey sounded wonderful, I did not like the idea of being adventurous on Thanksgiving. Truth be told, I was a little worried that it wouldn't quite turn out as expected. What's more, we were expecting quite a few people for dinner!

To be safe, I cooked my traditional "bagged" turkey and it came out as expected - juicy and delicious.  However, my turkey sat virtually ignored and my husband's turkey was completely devoured. He clearly "smoked" the competition-namely me. I conceded defeat.  The smoked turkey was good, absolutely memorable, and our family can never go back.  Our traditional turkey has forevermore flown the coup and has been replaced by our new tradition-the "untraditional turkey". 

To help you find your own new Thanksgiving un-tradition, we've provided a few our favorite recipes and methods below.  Happy Thanksgiving! 

Summer is here and that can only mean one thing (okay, maybe a couple) . . .

First - Throw as much as you can on the grill because who wants to slave all day cooking and cleaning in the hot kitchen?! 

Second: Your kids will tire of hot dogs and hamburgers every night for lunch and dinner so why not try out some new things on the grill. The banana and nutella panini sounds delicious for a snack or dessert!

Third: There is more to life than just grilling meat!  Vegetables, fruits, bread and a slew of other things can be grilled too!

That being said - check out some of the recipes below. Let us know how they turn out and don't forget to pair them with wine!  White Wines for Summer or Best Wines for BBQ. Happy Grilling!

• Apple-Glazed Barbecued Baby Back Ribs
• Kansas City-Style Barbecued Chicken
• Peach-Mustard Pork Chops
• Moroccan Grilled Salmon
• Grilled Quick-Brined Jumbo Shrimp
• Grilled Corn w/ Seasoned Butters
• Grilled Zucchini/Summer Squash Salad w/ Citrus Splash Dressing
  
• Grilled Potato and Onion Salad w/ Blue Cheese and Bacon
• Grill Baked Brownies w/ Bing Cherry Ice Cream
• Grilled Banana and Nutella Panini
  

A Sommelier Sheds Light on the Best Wines for BBQ
by Courtney Cochran

Firing, roasting, and grilling are decidedly du rigueur during the summer months, but finding wines that work well with this tricky fare can be a challenge. Just as shining a spotlight on an actor onstage brings her features into focus for an audience, these cooking methods serve to concentrate the flavors of whatever's being cooked, necessitating a wine with both strength and personality to stand up to the food.

Read on for the low-down on some of the more common characteristics of flame-cooked fare and how to track down the perfect wines to pair with these traits.

Submitted by Chef Christopher Kostow of
 The Restaurant at Meadowood

Squab:

• 1 whole squab
• 3 ½ tablespoons Darjeeling tea
• 2 tablespoons butter
• 2 cups salt
• 4 cloves garlic
• 4 bay leaves
• 1 liter duck fat

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
  

Where would Thanksgiving be without the Turkey and Stuffing. Oh sure, there's a few people out there that may be vegetarians or are like my roommate who does not eat turkey but has lasagna on Thanksgiving. However, for the majority of you, Turkey will be on the menu, placed in the middle of the table, and dressed in all it's stuffing/dressing/gravy glory!

Your mouth is watering already in anticipation...and why not...Thanksgiving is only a few weeks away where good eats will abound. Let WineCountry.com point you in the right direction with a few ideas for this year's grand Turkey entrance!

• Roast Turkey w/ Apple Cider Pan Gravy
• Andouille Cornbread Stuffing
• Mom's Roast Turkey  and Stuffing
• Brined, Herb Roasted Turkey
• Sage Roasted Turkey
• Cornbread Apricot Dressing w/ Rosemary
• Bourbon Gravy

Turkey pairs well with wine and we have the perfect Turkey Wine Guide.

Don't forget about the delicious side dishes!

Chef's Recipe Notes:
This simple chicken dish has subtle touches of porcini and aged Parmigiano Reggiano, both of which add a light earthiness and nuttiness to the dish. The Parmigiano and the wine also add balanced saltiness and acidity to round out the dish.

Marco Fiorina
Restaurant Chef/Owner
Posticino

INGREDIENTS
Serves 2-4

• 2 tablespoons butter
• 3 tablespoons olive oil
• 4 boneless, skinless chicken breasts
• Sea salt and freshly ground black pepper, to taste
• 1/4 pound fresh porcini mushrooms, cleaned and  sliced (reconstituted, dried porcinis can be  substituted, as well as other deeply flavorful mushrooms)
• 1/4 pound Parmigiano Reggiano cheese, shaved   thinly with a vegetable peeler
• 1/2 cup white wine
• 4 fresh thyme sprigs
• 2 garlic cloves, minced
• 1/2 pound spinach

 

---

 

Chef's Recipe Notes:
This was our spin on duck a l'orange. Duck confit takes a real commitment to make. If you are looking for something simpler, you could use two seared duck breasts instead, sliced on top of each salad.
DUSKIE ESTES AND JOHN STEWART - Chefs and co-owners - Zazu

FOOD+WINE PAIRING
Salads can be a tough food to pair with. The aromatics in Viognier work with the bitter and pepper found in salad greens' ginger and five-spice powder. The exotic citrus blossom and honeysuckle notes align with the kumquat dressing. The rich, viscous nature that a Viognier can have works with the duck confit.
-- Chef JOHN STEWART

INGREDIENTS
Serves 6 to 8

DUCK

• 1 shallot, sliced in rings
• 1 teaspoon grated fresh ginger
• 1/2 teaspoon Chinese five-spice powder
• 3/4 cup olive oil
• Kosher salt and fresh ground black  pepper, to taste
• 1/2 cup kumquats, thinly sliced
• 1/2 cup Viognier
• 2 tablespoons sugar
• 1/4 cup sherry vinegar
• 1 pound watercress, frisée and other  young lettuces, washed
• 2 legs duck confit, picked
  
  

John Stewart and Duskie Estes
Chefs and co-owners
Zazu

FROM THE KITCHEN

Pan Roasted Duck Breast with Blackberry, Brandy & Green Peppercorn Sauce over Sweet Corn Grits

BY JEFF MALL| ZIN RESTAURANT

ZIN Restaurant & Wine Bar owned by childhood friends Jeff Mall and Scott Silva of Healdsburg, focus on updating and enhancing American regional dishes. Zin's seasonal menus are set to be paired with local wines that feature the unique varietal characteristics of this world-renowned viticultural area. 

INGREDIENTS

"Love Rub" 2 T Paprika ½ T Coriander 1 T Chili Powder 1/4 t Cayenne 1 t Chinese 5 Spice ½ t Cumin 1/4 t Cinnamon 1/4 t Nutmeg 2 T Kosher Salt 8 T Brown Sugar 1 t White Pepper ½ t Black Pepper 2 t Oregano 1 T Thyme

Cardamom Rub ½ T Cardamom & Pepper ½ t Salt (or to taste) ½ t White or Black Pepper

 

Roast Half Guinea Hen, Green Garlic Spaetzle & Sun-Dried Tomato Pesto

Recipe by Chef Darren Robey
Harmony Restaurant

The light and delicate flavors of this dish are a perfect combination to usher in spring. The mild but flavorful hen is plated atop robust garlic spaetzle, verdant broccoli rabe and tangy sun-dried tomato pesto. The combination of bold and sweet flavors pairs beautifully with the fruit and slight spiciness of this Italian varietal wine, which is similar to Zinfandel.