Results tagged “recipes” from Food

Recipe featured in Food Fanatics Magazine
Executive Chef Jeffrey Jake
Silverado Resort and Spa, Napa, Calif.

Scallops are a hit among Napa Valley vacationers dining at Silverado Resort and Spa in Napa, Calif. "The thing about scallops is they are both salty and sweet," says Executive Chef Jeffrey Jake, who often serves scallops at the Royal Oak, the property's steak and seafood restaurant. "Those are two things that attract it to a large base of people."

SilveradoResort_recipe_Scallops.jpg

RECIPE: White Peach Sangria with Markham Muscato

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It's summertime! Cool down with a refreshing wine cocktail! The Markham Vineyards Muscato transforms fresh, ripe peaches into a delicious and refreshing white peach sangria - perfect for poolside sipping or taking the bite out of spicy Asian food. Look like a professional mixologist in front of your friends with this easy cocktail recipe.

recipe_MarkhamVineyards_whitePeachSangria.jpgDeal Alert! - Enjoy a 20% discount (30% for our Heritage Club members) on their Muscato through June 30th. At $14-$16 per bottle, go ahead and buy a case to last you through the summer!

White Peach Sangria - adapted from Chow.com
  • 1 (750-millliter) bottle Muscato
  • 1 cup peach nectar
  • 3/4 cup peach liqueur
  • 1/2 cup freshly squeezed lemon juice
  • 2 white peaches, pitted and sliced, plus more for garnish (optional)
  • 1 lemon, cut into half wheels, plus more for garnish (optional)
  • Ice, for serving
Combine all of the ingredients in a 2-quart pitcher or punch bowl and stir gently. Cover and refrigerate at least 4 hours. Serve over ice and garnish with fresh peach and lemon slices, if desired.

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About Markham Vineyards -


RECIPE: The Burning Shrub Cocktail

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Submitted by: Tara Heffernon (Bar Manager at Spoonbar in Healdsburg, CA)

Shrub cocktails are all the rage these days! The true magic of a shrub is that the sugar naturally extracts the juices from the fruit or vegetable (we'll be using Jalapeno for this particular recipe). Vinegar rounds out the process by preserving the sweetness and shrubs keep in the fridge for weeks!


First, prepare the Jalapeno Shrub

burningshrubingredients_spoonbar-(2).jpg
  • Use equal parts Jalapeno, Sugar, and Vinegar
  • Halve jalapenos and blend on high for 10 seconds.
  • Mix blended jalapeno with sugar and refrigerate for 3 hours to 3 days. The sugar will naturally pull the juices out from the jalapeno; the longer you let it sit, the more juice will be extracted.
  • Pour vinegar into the container and stir briskly with your whisk. The goal is to make the fruit, sugar and vinegar are thoroughly mixed.
  • Strain the mixture into an empty container (discard the solids) and you've got your shrub! You can use your shrub right away, or wait a few hours to let the vinegar mellow out a bit.
burningshrubcocktail_spoonbar-(2).jpgIngredients for the cocktail:
  • 1 1/2 oz Frida Blanco Tequila
  • 1/4 oz Mezcal
  • 1/4 oz Jalapeno Shrub
  • 1/3 oz  Agave Nectar
  • 3/4 oz Lime juice
  • 1/4 oz Grapefruit juice
Combine all ingredients, shake until chilled and mixed, strain over fresh ice and enjoy!

Lamb Burgers with Spicy Tzatziki Sauce

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recipe_ChateauMontelena_Lamb-burger.jpgSubmitted by Chateau Montelena

Enjoy Chateau Montelena's spring red releases with Mediterranean-inspired lamb burgers and spicy tzatziki sauce. Pair with a glass of Chateau Montelena 2011 Napa Valley Cabernet Sauvignon or 2011 Montelena Estate Zinfandel!




FOOD & WINE PAIRING: Salt and Pepper Pork & Zinfandel

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Recipe: Salt and Pepper Pork
Wine Pairing: Paired with Lambert Bridge 2010 Maple Vineyard Zinfandel, Dry Creek Valley

Ingredients: (makes four servings)
  • 3  1/2 pounds boneless pork shoulder, tied and sliced into 1.25 inch slabs
  • 4  teaspoons whole peppercorn blend  (I like the Morton & Bassett Rainbow Peppercorns) Very coarsely ground with a mortar and pestle
  • 1 Tablespoon Sea Salt, from a salt grinder
  • 6 ounces (weight) sliced bacon, cut into 1/2 inch pieces
  • 1/2 cup Zinfandel
  • 1/2 cup Chicken Stock (or store-bought chicken broth: unsalted)
  • Pomegranate Molasses

FOOD & WINE PAIRING: Butternut Squash Soup & Chardonnay

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Recipe: Butternut Squash Soup Finished with Crème Fraiche & Tuscan Olive Oil
Wine Pairing: Lambert Bridge 2011 Chardonnay, Sonoma County

Ingredients: (makes 2 quarts)

  • 1 Tablespoon butter
  • 1 Tablespoon olive oil, light
  • 1/4 pound yellow onion, medium diced
  • 1  1/2 each carrots, medium sized, peeled & sliced thin
  • To taste sea salt and freshly ground white pepper
  • 2 pounds butternut squash, split, seeded, skin removed and diced large
  • 1/2 Tablespoon curry powder
  • 2  each bay leaves
  • 1/4 pound red potatoes, peeled and diced large   
  • 2 teaspoons thyme, fresh, chopped
  • ¼ cup rose wine (or chardonnay)
  • 1 1/2 cups chicken broth
  • 3 ounces gruyere cheese
  • 1  1/4 cups milk
  • 1/2 teaspoon sriracha chili sauce
  • 2  cups water
  • 1/4 cup cider vinegar
  • 1 cup orange juice
  • 1/2 cup heavy cream
  • 1 each apple, medium sized, peeled and diced medium

RECIPE: Greek Meatballs in Tomato Sauce

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Submitted by: Korbel Champagne Cellars

Gather around the table to celebrate the day with a hearty meal.

recipe_Korbel_meatballs.jpg~ Makes 50-60 meatballs.
~ Prep time: 40 minutes, plus 20 minutes baking time.
~ Cooking time: 2-1/2 - 3 hours (low heat)

FOOD & WINE PAIRINGS: Tis the Season for Crab!

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Tis' the season for crab! Pair your favorite crab dish with sparkling wine, chardonnay or sauvignon blanc. We've got some suggested wine and food pairings below!

recipeRodStrongCrabCakes.jpgCrab Cakes with Sherry Mayonnaise
Sip a glass of Rodney Strong's refreshingly crisp and luscious Reserve Russian River Valley Chardonnay which only get's sweeter when paired with it's perfect compliment-scrumptious crab cakes. See Recipe

Mini Crab Cake Appetizers
These melt in your mouth crab cakes are a great addition for any party, even your upcoming Superbowl Party! No matter what team you are rooting for, make sure you make a lot, as these will go fast. Pair with Domaine Chandon's Sparkling Wine. Tip: Buy some extra bottles for celebration after the game. See Recipe

Crab Risotto with Fine Herbs
La Crema Monterey Chardonnay offers an elegant contrast to the flavors in this dish. Crisp and cool as it cuts through the richness of the risotto, while building off the herb and mineral notes found in this dish. There could not be an easier recipe for success. Look for very fresh crab to enhance the seafood flavor, while also accentuating the lemon peel aromas of this Central Coast wine. See Recipe

FOOD & WINE PAIRING: Sauteed Diver Scallops & Viognier

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Submitted by: Lucy's Restaurant & Bar at Bardessono

Recipe: Sautéed Diver Scallops with Celery Root and Citrus
Chef: Executive Chef Victor Scargle, Lucy Restaurant & Bar

recipe_Scallops_LucysRestaurantBardessono.jpg
Wine Pairing: Storybook Mountain Vineyard, Viognier, Napa Valley, 2012
This is a very lively Viognier: it has all the classic aromatics/ suggestions of white flowers and stone fruits. This particularly wine possesses an impressive lively and crisp acidity.
The texture is rich enough to carry the creamy and fleshy scallops and the acidity here has a perfect affinity with the citrus component that chef Victor uses both in the garnish as well as in the sauce itself.

RECIPE: Roasted Brussel Sprouts with Pancetta

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Submitted by: Korbel Champagne Cellars
Chef: Robin Lehnhoff-McCray

recipe-korbel-brussel-sprouts-pancetta.jpgRecipe: Roasted Brussel Sprouts with Pancetta
A perfect side dish for your holiday dinner.

Ingredients:
  • 2 lbs fresh brussel sprouts
  • 1 T chopped fresh garlic
  • 4 ozs thinly sliced pancetta
  • ½ cup extra virgin olive oil
  • 1 tsp sea salt
  • 1 tsp black pepper

Instructions:
Trim the brussel sprouts on the bottom and cut in half (if you prefer to leave whole, no problem, they will just take a bit longer to roast) and place in a large bowl. Preheat your oven to 400º. While the oven is heating, chop the pancetta into smaller pieces and place in a sauté pan over medium heat and cook until crisp. (Add 2 tablespoons of the extra virgin olive oil to the pancetta if the pan seems dry). Set aside while sprouts are roasting.

Toss the brussel sprouts in the remaining olive oil, salt and pepper. Place on an unlined baking sheet and bake for 20-25 minutes, just until they are crispy and tender. Remove them from the oven and toss with pancetta, and pan oils. Toss gently adding more salt or pepper if desired. Serve immediately.

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: Spiced Winter Squash & Chardonnay

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Stuck for an idea for a side dish to serve for the holidays? Kendall-Jackson has the perfect dish to serve - Spiced Winter Squash. Pair with Kendall-Jackson Vintner's Reserve Chardonnay.


SPICED WINTER SQUASH
~ Recipe by Chef Tracey Shepos Cenami

kendall-jackson-recipe-spiced-winter-squash.jpgIngredients:
  • 3 lbs. winter squash (such as butternut, acorn or kabocha), peeled, seeded and cut into uniform 1-inch pieces
  • 1 Tbsp. honey
  • ½ tsp. ground cinnamon
  • ½ tsp. ground cardamom
  • 1 Tbsp., plus 1/8 tsp. olive oil
  • 1 tsp. kosher salt
  • 2 Tbsp. pepitas
  • 1½ tsp. pomegranate molasses
  • ½ orange, zested
  • 8 mint leaves, torn

RECIPE: Chandon Sparkle Cookie

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Chandon, the perfect bubbly to toast the holidays, is kicking off the season of celebration with Momofuku Milk Bar's Chef Christina Tosi. The award-winning pastry chef has teamed up with California sparkling pioneer Chandon to create a festive limited-edition cookie recipe incorporating the wine that adds pop to any holiday gathering.

Super scrumptious and with a flute cookie cutter, they will more than dazzle your friends and family!

Watch the video:

RECIPE: Butternut Squash Soup

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Submitted by Korbel Champagne Cellars

Leaves are turning and a chill is in the air. Time to enjoy a heart-warming soup.

Recipe: Butternut Squash Soup
Wine Pairing: Korbel Brut Champagne

recipe-korbel-champagne-butternut-squash.jpg

National Pasta Day - Celebrate a Family Favorite

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Get ready to celebrate a family favorite on October 17th, National Pasta Day. Whether a main course or a side dish, pasta is more popular than ever and National Pasta Day provides the perfect opportunity to get creative with this fun, versatile food. In the spirit of National Pasta Day, Kenwood Vineyards has launched a contest and an online cookbook, both focusing on the many pleasures of pasta.

Accepting entries until December 1st, 2013, the Kenwood Vineyards Perfect Pasta Pairing Contest challenges entrants to create a pasta masterpiece that pairs perfectly with one of six Kenwood Vineyards wines. The Kenwood Vineyards Perfect Pasta Pairing Contest is open to all amateur chefs and entries will be judged for quality, creativity and originality. Grand Prize is a spectacular Kenwood Vineyards wine country tour package valued at $5,000. Prizes will also be awarded to the best entry in each wine category. Complete rules and an on-line entry form for the Kenwood Vineyards Perfect Pasta Pairing Contest located at www.kenwoodvineyards.com/pastacontest.

Here's a recipe for Capellini with Salmon and Cream Sauce to get those creative juices flowing. Pair with Kenwood Vineyard's Sonoma County Chardonnay. The creamy elements of this Chardonnay mirror the richness of the salmon sauce, and it's citrus notes act like a squeeze of lemon, to brighten it up.

recipe_KenwoodVineyards_PastaSalmonCapellini.jpg

Tomatoes - Recipes and Wine Pairings

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Whether growing in your garden (lucky you!) or on the menu at your favorite restaurant, it's tomato season! Particularly tasty are heirloom tomatoes which are already in full bloom and in season. See some of our favorite recipes for using this lovely red fruit.

Kendall-Jackson celebrates the tomato season every year with their annual Heirloom Tomato Festival. This year the festival is on September 28, 2013 and will showcase more than 175 varieties of heirloom tomatoes, a chef competition, and of course, tomato-inspired dishes.

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RECIPE: Yukon Gold Potato Salad with Andouille Sausage

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Submitted By: Chef Robin Lehnhoff-McCray of Korbel Champagne Cellars

recipe-korbel-potato-salad.jpgAn inspired potato salad for your summer picnic.

Grilled Yukon Gold Potato Salad with Andouille Sausage

Ingredients:
  • 3 lbs Yukon Gold Potatoes
  • ¼ cup olive oil
  • 1 cup diced red onion
  • 1 cup diced celery
  • 3 T chopped fresh garlic
  • ½ cup fresh chopped parsley
  • ½ cup whole grain mustard
  • 1/3 cup aged red wine vinegar
  • 1 cup extra virgin olive oil
  • 1 T kosher salt
  • 2 tsp cracked black pepper
  • 1 lb Andouille Sausage

RECIPE: Grilled Prosciutto Wrapped Asparagus with Rosada Aioli

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Submitted By Korbel Champagne Cellars

recipe-korbel-aspargus-procuitto.jpgWho's firing up the grill tonight?

Ingredients:
  • 24 asparagus spears, trimmed
  • 8 slices of thinly sliced prosciutto
  • 1 cup rosada aioli*
  • Extra virgin olive oil
  • Salt and pepper to taste

*Rosada Aioli

  • 2 egg yolks
  • 2 tsp Dijon mustard
  • 1 tsp fresh chopped garlic
  • 2 T lemon juice
  • 1 T tomato paste
  • Salt and pepper to taste
  • 1 cup olive oil
Place yolks, mustard, garlic, lemon juice and tomato paste in food processor and mix until smooth. Add salt and pepper sparingly. Drizzle in olive oil slowly. Recheck seasoning.

Brush asparagus with olive oil and sprinkle with salt and pepper. Wrap bundles of 3 asparagus with 1 full piece of prosciutto. After wrapping all asparagus, lay on hot grill for 2 minutes on each side, turning after about 1 minute each time.

Lay grilled bundles on a platter and drizzle with aioli. Serve immediately.

FOOD & WINE PAIRING: Chocolate Raspberry Blintzes and Zinfandel

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Submitted by: Chef Lucy Lewand of Camellia Inn

Recipe: Chocolate Raspberry Blintzes with Raspberry Sauce
Wine Pairing: Truett - Hurst Zinfandel Rose (aslo known as Salmon Run Rose)


recipe_CamelliaInn_ChocolateRaspberryBlintzes.jpgAt the Camellia Inn located in Healdsburg, chocolate is celebrated at every opportunity. We have Chocolate Covered Wednesdays when guests receive chocolate treats and chocolate inspired dishes for breakfast. We do chocolate dinners, collect chocolate recipes and observe national chocolate holidays. These chocolate raspberry blintzes are a breakfast favorite among guests. 

FOOD & WINE PAIRING: Flat Iron Steak and Cabernet Sauvignon

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Submitted By: Chef Pablo Jacinto of Silverado Resort and Spa

Recipe: Five Dot Ranch Flat Iron Steak, Roasted Potatoes, Delta Asparagus and Chimichurri Sauce

Wine Pairing: 2010 Mount Veeder Cabernet Sauvignon (Napa, CA)


recipe_SilveardoResort_FlatIronSteak.jpg

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 Five Dot Ranch Flat Iron Steak, Roasted Potatoes, Delta Asparagus and Chimichurri Sauce. Enjoy!

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