Flat Iron Steak with Cocoa Nibs and Coffee Rub

Recipe Date: September 28th, 2018
Difficulty: Easy
Measurements: Imperial (US)

Flat Iron Steak with Cocoa Nibs and Coffee Rub

From Oak Avenue Catering

Ingredients

  • 3 lbs flat iron steak
  • 1/2 cup cocoa nibs
  • 1/4 cup whole bean French roast coffee
  • 1/2 cup ancho chili powder
  • 2 tbsps kosher salt
  • 2 tbsps granulated onion
  • 1 tbsp granulated garlic
  • 1 tbsp Herbs de Provence
  • 1 tbsp smoked paprika
  • 2 tsps cracked black pepper
  • 2 tsps dry mustard
  • 2 tbsps neutral vegetable or grapeseed oil

Directions

PREP THE RUB:

  • Add cocoa nibs and coffee beans to spice grinder and process until finely ground.
  • Mix all dry ingredients thoroughly in a bowl and set aside.

 PREP THE STEAK:

  • Coat the trimmed and cleaned steak with the vegetable oil.
  • Rub the spice mixture liberally all over the meat.
  • Wrap the steak tightly in plastic wrap.
  • Refrigerate overnight, or at least 4 hours.

DIRECTIONS:

  • Preheat grill to medium-hot.
  • Remove the plastic wrap from the steak.
  • Cook the steak on one side for 4-5 minutes until caramelized and brown. Check after 2 minutes to make sure the steak is not scorching. Turn down heat or use less direct heat if needed.
  • Turn the steak over and cook another 3-4 minutes or until an internal temperature registers 130○F.
  • Transfer the steak to a cutting board and loosely cover with foil. Let the steak rest for 10-15 minutes.
  • Slice the steak thinly on the bias and serve.
  • Sprinkle with Maldon salt to taste.

NOTES:

  • The wonderful balance of cocoa, coffee and chili makes for a flavor so enjoyable you can forego any additional sauces.
  • Enjoy the steak with your favorite BBQ sides. We are particularly fond of grilled vegetables over a smear of labne and sprinkled with a savory granola.
  • Pair with a medium to full-bodied wine like our Zingaro Old Vine Zinfandel or Napa Valley Merlot.


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Strawberry Fantasia Cake

Recipe Date: September 28th, 2018
Difficulty: Easy
Measurements: Imperial (US)

Strawberry Fantasia Cake

From Pastry Tales

Ingredients

For the cake layers

  • 2 cups cake flour
  • 2 teaspoons baking powder
  • 1/8 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 1/4 sticks (10 tablespoons) unsalted butter, room temperature
  • 1 cup white granulated sugar
  • 3 large eggs room temperature
  • 1 large egg yolk room temperature
  • 1 1/2 teaspoons  pure vanilla extract
  • 3/4 cup buttermilk room temperature

For the filling

  • 1 lb fresh strawberries, sliced
  • 1/2 cup La Fantasia wine

For the frosting

  • 1 1/2 cups cold heavy whipped cream
  • 3 tablespoons of powdered sugar
  • 1/4 cup La Fantasia wine

*If you want the frosting to be sweeter, you can add more sugar.

Directions

For the cake layers

  • Preheat the oven to 350 degrees F. Butter two 9 inch round cake pans, dust the insides with flour, and tap out the excess. Line the bottoms of the pans with parchment paper.
  • Sift together the cake flour, baking powder, baking soda, and salt.
  • Working with a stand mixer, fitted with a paddle attachment,beat the butter on medium speed until soft and creamy. Add the sugar and beat for another 4 minutes. Add the eggs one by one, and then the yolk, beating for 1 minute after each addition. Beat in the vanilla; don’t be concerned if the mixture looks curdled. Reduce the mixer speed to low and add the dry ingredients alternately with the buttermilk, adding the dry ingredients in 3 additions and the milk in 2 (begin and end with the dry ingredients); mix only until the ingredients disappear into the batter. Divide the batter evenly between the two pans.
  • Bake for 28 to 30 minutes. When fully baked, the cakes will be golden and a thin knife inserted into the centers will come out clean. Transfer the cakes to a rack and cool for about 5 minutes, unmold them, and peel off the paper liners. Invert and cool to room temperature right-side up.

For the filling

  • Put sliced strawberries in a shallow container and pour the wine over it.
  • Cover and let it rest in the fridge for about an hour.

For the frosting

  • Using both a chilled bowl and chilled beaters, beat the cream until frothy. Add the powdered sugar and wine gradually while beating.  Whip until the cream holds soft peaks.

*If you see the frosting gets too thin, don’t add more wine.

*If the frosting looks as if it might be a little too soft to spread over the cake, press a piece of plastic wrap against its surface and refrigerate it for 15 minutes. You can refrigerate the cake too.

To assemble

It’s very important that if the tops of the cake layers have crowned, you should use a serrated knife to even them. Place one layer right-sight up on a cake plate. Using a brush or a spoon, soak the layer with some La Fantasia wine. Spread some of the whipped  cream frosting and add some of the strawberry filling. Put the second cake layer on the counter and brush the top of it with some La Fantasia wine, then turn the layer over and position it, soaked side down, over the filling.  Frost all the cake with the remaining whipped cream. You can decorate the top with fresh strawberries or you can use the leftover filling. Refrigerate it for an hour and then serve.

Enjoy!


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Autumn Mushroom Medley

Recipe Date: August 26th, 2018
Difficulty: Easy
Measurements: Imperial (US)

Sautéed Autumn Mushroom Medley

From Mary Davidek

Ingredients

  • 10 oz Shitake mushrooms
  • 10 oz Portobello mushrooms
  • 20 oz Crimini mushrooms
  • 16 oz Italian chicken sausage
  • 1/2 cup butter
  • 1 shallot
  • 4 cloves garlic
  • 1/2 bulb fresh fennel
  • 4 oz dry white wine
  • 5 oz chicken or vegetable stock
  • 1/4 cup grated Fontina cheese
  • 1/4 cup grated Parmesan cheese

Directions

  • Sauté diced sausage in a large sauté pan; drain fat and set aside.
  • Finely chop shallot, garlic, and fennel and sauté with white wine and 1/4 cup butter. Add to cooked sausage and set aside.
  • Finely chop mushrooms and sauté with remaining 1/4 cup butter and 4-6 oz of stock until desired texture (about 12 minutes), adjusting liquid as needed.
  • Add vegetable and sausage mixture and let cool slightly before folding in cheeses.
  • Serve on crostini and pair with Pinot Noir.

Enjoy!


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Fettuccine Alfredo - Quick and Easy

Recipe Date: August 23rd, 2018
Difficulty: Easy
Serving Size: 4
Cook Time: 00:30
Measurements: Imperial (US)

Chicken Fettuccine Alfredo

Ingredients

1/2 lb (8 oz) Fettuccine
1 lb boneless, skinless chicken breasts, cut into strips
4 tsps flour
1 1/4 cups chicken broth
4 ozs mascarpone cheese (can substitute cream cheese)
1/2 cup grated parm, divided
1/4 tsp garlic powder
1/4 tsp white pepper

Directions

Cook pasta to slightly firm. Sautée chicken in large nonstick skillet on medium-high heat 5 to 7 min. or until done, stirring occasionally. Remove from skillet. Mix flour and broth in same skillet with whisk. Stir in Mascarpone, 2 Tbsp. Parm, garlic powder and pepper; cook 2 min. or until mixture boils and thickens, stirring constantly. Stir in chicken. Drain pasta; place in large bowl. Add chicken mixture; toss to coat. Sprinkle with remaining Parm. Enjoy!



Spaghetti Tomato Sauce

Spaghetti with Cherry Tomato Sauce

Spaghetti Tomato Sauce

Recipe Date: August 22nd, 2018
Difficulty: Easy
Serving Size: 4
Cook Time: 00:30
Measurements: Imperial (US)

Spaghetti with Cherry Tomato Sauce Recipe

Ingredients

2 pints fresh cherry tomatos
1/4 cup Extra Virgin Olive Oil or Grapeseed Oil
salt and pepper to taste
1 tsp chili flakes
3 cloves garlic, thinly sliced or grated
3 tbsps capers, drained
1/2 cup dry white wine (like Pinot Grigio or Pinot Bianco)
handful of flat leaf parsley
basil leaves, torn
1 lb spaghetti
grated Pecorino cheese

Directions

Heat a pot of salted water to boil for the pasta.

Halve the cherry tomatoes.

Heat 1/4 cup olive or grapeseed oil in a large skillet over medium to medium-high heat. Add the chili flakes, garlic, and capers and swirl around for 2-3 minutes; add the wine and the tomatoes and season with salt and pepper. Add the herbs and simmer while the pasta cooks, 8-10 minutes.

Cook the pasta in salted, boiling water. Reserve about 1/2 cup of the starchy cooking water and drain the pasta. Add the reserved starchy cooking water and the pasta to the sauce and toss for 1-2 minutes. Top with cheese and serve immediately.

From Rachel Ray recipes.



Pasta Primavera

Recipe Date: August 22nd, 2018
Difficulty: Easy
Serving Size: 8
Cook Time: 00:50
Measurements: Imperial (US)

Pasta Primavera

Ingredients

3 tbsps olive or grapeseed oil
2 large carrots, peeled and sliced diagonally
1 cup broccoli, cut into bite sized pieces
1 red bell pepper, seeded and sliced into strips
2 tbsps butter
4 ozs white mushrooms, washed and sliced
2 medium zucchini, sliced diagonally
1 medium summer squash, sliced diagonally
4 cloves garlic, minced
1/2 large onion, diced
1/2 cup chicken broth
1/4 cup dry white wine
1/2 cup heavy cream
1/2 cup grated Parmesan
1/2 cup frozen peas
12 fresh basil leaves, chopped
1 lb pasta, cooked al-dente and drained

Directions

For the vegetables: Heat 2 tablespoons of the oil in a large skillet over medium-high heat. Add the carrots and cook, about 1 minute. Then add the broccoli and cook, about 1 additional minute. Add the red peppers and cook, about 1 minute. Remove the vegetables from the skillet and set aside.

To the skillet, add the butter and the remaining 1 tablespoon oil and allow it to heat up. Add the mushrooms, zucchini and squash and cook until the vegetables are starting to soften, 2 to 3 minutes. Remove the vegetables from the skillet, add to the other vegetables and set aside.

For the sauce: Add the garlic and onions to the skillet and cook until starting to turn translucent, about 2 minutes.

Next, pour in the chicken broth and wine and stir, scraping the bottom of the pan to loosen all the flavorful bits. Cook the liquid for 3 to 4 minutes, allowing it to reduce by about half. Stir in the cream and Parmesan and allow the cheese to melt. Add salt and black pepper to taste.

Add all the vegetables to the sauce along with the peas and basil. Stir to combine. If the sauce needs a little more liquid, splash a small amount of broth as needed. Place the cooked pasta in a large serving bowl and pour all the contents of the skillet over the pasta. Toss to combine. Sprinkle with extra basil and serve with extra Parmesan.

Adapted from The Pioneer Woman.



Italian Style Chicken Meatballs

Recipe Date: August 21st, 2018
Difficulty: Easy
Serving Size: 6
Cook Time: 00:30
Measurements: Imperial (US)

Italian Style Chicken Meatballs

Ingredients

1 1/2 lbs Ground Chicken, 90% Dark Meat prefered or Italian chicken sausage out of casings
1/2 cup finely grated Parmesan style cheese
1 Egg
1 1/2 tsps Dried Basil
1 1/2 tsps Dried Parsley
1 tsp Garlic powder
1 tsp Sea Salt
1/2 tsp Red Pepper Flakes
1 tbsp Fennel Seed
1/4 cup Italian Bread Crumbs

Directions

Preheat the oven to 400 degrees F.

In a large mixing bowl, combine chicken, grated cheese, egg, basil, parsley, garlic powder, salt, red pepper flakes, fennel and bread crumbs. Using your hands, mix all ingredients until incorporated. Measure meat mixture into approximately 1.5-ounce portions. Shape into rounds and place the meatballs in individual, miniature muffin tin cups. Bake for 20 minutes or until golden and cooked through.

Serving suggestions: Toss in a light marinara before serving and sprinkle with additional cheese. This recipe is the perfect pairing with our Zingaro, Old-Vine Zinfandel, made in Napa Valley.



Lasagne with Meat Sauce

Lasagne with Meat Sauce

Lasagne with Meat Sauce

Recipe Date: August 11th, 2018

Serving Size: 6

Cook Time: 01:30

Difficulty: Medium

Measurements: Imperial (US)

Lasagne with Meat Sauce

From Delightful Repast

Ingredients

Meat Sauce

  • 2 tbsps Extra Virgin Olive Oil
  • 1/2 cup Chopped Onion
  • 1-2 Cloves Garlic, Minced
  • 1 lb Extra Lean Ground Beef
  • 2 tbsps tomato paste
  • 1 28 oz. can of diced tomato
  • 1 8 oz. can of tomato sauce
  • 1/2 cup drinkable red wine or water
  • 1 tbsp parsley flakes
  • 1 1/2 tsps oregano
  • 1 1/2 tsps basil
  • 3/4 tsp salt
  • 1/2 tsp coarsley ground black pepper
  • 1/8 tsp red pepper flakes
  • 1 bay leaf
  • 1 15 oz container ricotta cheese
  • 3 ozs shredded Parmesan
  • 1 large egg
  • 1 tbsp parsley flakes
  • 1/4 tsp black pepper

The Cheese Filling

  • 1 15-ounce container ricotta
  • 3 ounces shredded Parmesan
  • 1 large egg
  • 1 tablespoon parsley flakes
  • 1/4 teaspoon coarsely ground black pepper
  • 1/8 teaspoon ground nutmeg
  • 1/4 cup milk

The Rest

  • Enough lasagne for 4 layers, cooked according to package directions
  • 12 ounces mozzarella, shredded

Directions

1. In large skillet, heat oil and cook chopped onion for about 5 minutes, or until very soft. Stir in minced garlic and cook for about half a minute. Add ground beef and cook, breaking up the meat, until it is well browned. With extra lean ground beef, there will be no excess fat to drain off. Stir in the tomato paste, cooking for a few minutes to “toast” it. Stir in remaining sauce ingredients. Bring to a simmer. Simmer, loosely covered, for about 30 minutes. Remove the bay leaf. Taste and adjust seasoning. Let cool at room temperature for 30 minutes, then cover and refrigerate for at least one, or up to several, hours.

2. In large pot, bring 4 quarts of salted water to a boil. Cook pasta according to package directions. Drain and rinse in cold water. I leave the noodles in a bowl of cold water as I’m assembling the dish.

3. In 1-quart bowl, combine ricotta, Parmesan, egg, parsley, nutmeg and milk. The milk is just to give the filling a spreadable consistency so you have even layers of filling instead of big blobs.

4. Lightly oil a 13-by-9-by-2-inch baking dish. Spread 1/4 cup or so of sauce over the bottom of the dish. Lay on a layer of lasagne, the number of noodles will vary with different brands. With my favorite brand, Bionaturae organic whole wheat lasagne, 4 noodles laid widthwise cover the pan. Spread with 1/3 of the cheese filling, 1/4 of the shredded mozzarella, then with 1/4 of the sauce. Repeat twice for three layers. Add a fourth layer of lasagne. Cover the top layer with the remaining 1/4 of sauce and mozzarella. Cover with plastic wrap and refrigerate until an hour before serving time.
(It goes: just a little sauce, lasagne, filling, mozzarella, sauce, lasagne, filling, mozzarella, sauce, lasagne, filling, mozzarella, sauce, lasagne, sauce, mozzarella.)

5. Preheat oven to 375°F. Bake at 375°F for about 45 minutes, or until crusty and bubbly. Let stand for 20 minutes before slicing and serving.

Excellent to pair with our Napa Valley Sangiovese, Voyager Vineyard SangioveseTwin Creeks Vineyard Barbera or Il Brigante Red Blend

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Tuscan White Bean Chili with Spinach

Recipe Date: June 11th, 2018
Serving Size: 6
Cook Time: 00:45
Difficulty: Easy
Measurements: Imperial (US)

Tuscan White Cannellini Bean Chili With Spinach Recipe

From Mary Davidek

Ingredients

1 28 oz can diced tomatoes
1 28 oz can tomato puree
1 cup beef boullion
1 sweet onion, roughly chopped
3 15 oz cans cannellini beans, rinsed
1 lb lean ground beef
1 lb Italian chicken sausage
1 cup finely grated Parmesan cheese
2 bags fresh baby spinach
salt and pepper to taste
1 tsp sugar
red pepper flake to taste
4 cloves garlic, minced
3 tbsps olive oil
oregano and basil to taste

Directions

Brown ground beef and sausage drain off fat then place in large pot. Sauté onion and garlic in olive oil. Add spinach and add 1 Cup bouillon to wilt. Add to pot and combine remaining seasoning and ingredients. Adjust liquid level (additional broth if desired). Simmer on low for approximately 30 minutes. Finish with grated parm. Serve with a glass of chilled Castello red wine.

Serves 6 people, or 2 people for a week!



salsa

Watermelon Salsa

salsa

Recipe Date: June 11th, 2018

Serving Size:

Cook Time:

Difficulty: Easy

Measurements: Imperial (US)

Watermelon Salsa

Ingredients

3 cups diced seedless watermelon
2 jalepeno peppers, seeded and minced
1/3 cup chopped cilantro (approx. 1/2 bunch)
1/4 cup lime juice
1/4 cup minced red onion
1/4 tsp salt

Directions

Simply mix all ingredients and serve! Great to top on fresh fish tacos, or simply serve all on its own with tortilla chips. A refreshing summer snack for picnics and barbecues. Try with a chilled glass of our Gioia dry rosé of Sangiovese!

– Mary Davidek

As seen on Mary Davidek’s Food and Wine Blog: Summer (Food and Wine) Ramblings