Ahi Avocado Salad with Ponzu

Recipe Date: June 6th, 2018

Serving Size:

Cook Time:

Difficulty: Easy

Measurements: Imperial (US)

Ahi Avocado Salad with Ponzu

From Mary Davidek

Ingredients

1/2 cup soy sauce
3 tbsps water
2 tbsps rice vinegar
1 tbsp grated ginger
1 1/2 tsps lime juice (with zest to taste)

Directions

Mix well and pour over cubed Ahi and Avocado.

Chardonnay may not be the traditional go-to for Ahi salad, but, a bit of aging leveled off the acidity and the velvety texture of the avocado played off the creamy notes of the Chardonnay. This was a delicious and luxurious pairing.”

– Mary Davidek

See this recipe featured in Mary’s Food and Wine Blog: In Defense of a Napa Valley Hero



Best Beef Short Ribs

Recipe Date: June 6th, 2018
Difficulty: Easy
Serving Size: 4
Cook Time: 00:30
Measurements: Imperial (US)

Best Beef Short Ribs

From Salute Santé!courtesy of Chef Sean O’Toole of TORC Restaurant in Napa

Ingredients

  • Grapeseed oil
  • 5# Akaushi beef short ribs
  • 1 yellow sliced onion
  • 1 red pepper, sliced
  • 2 cloves garlic
  • 1 oz. cocoa powder
  • 2 D’arbol chile dry
  • 8 oz. red wine
  • 8 oz. ruby port wine
  • 8 oz. balsamic vinegar
  • 2 oz. soy sauce
  • 64 oz. water

Directions

1. Heat the grapeseed oil in a large pan or Dutch oven.
2. Roast the short ribs whole on each side.
3. Remove the short rib and sauté the onion, peppers, and garlic until translucent; continue with the cocoa powder and D’arbol chile.
4. Return the ribs to the pan.
5. Add the red wine, ruby port, balsamic vinegar, soy sauce and water and bring to a boil.
6. Put on a lid or cover the pan with foil and cook at 350’F for 4 hours.
7. When tender remove the bones and cool the ribs in the refrigerator.
8. Once chilled, cut into nice cubes.
9. Pass the liquid through a fine strainer and reduce to a glaze and reserve.
10. Place the short rib cubes and glaze in a sauté pan and baste until hot and ready to serve.



Crepes with Peaches and Cream

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

Crepes with Peaches and Cream

From Delightful Repast

The Crepes
(Makes 18 6-inch crepes)

  • 2/3 cup milk
  • 2/3 cup water
  • 2 large eggs
  • 1 tablespoon sugar (omit when making savory crepes)
  • 1/4 teaspoon salt
  • 1 dip-and-sweep cup (5 ounces) unbleached all-purpose flour
  • 2 tablespoons unsalted butter, melted and slightly cooledThe Fresh Fruit Filling
  • Thinly sliced perfectly ripe yellow peaches or other soft fruit
  • Freshly squeezed lemon juice
  • Sugar

The Garnish

  • Powdered sugar
  • Whipped cream

1.  Put crepe ingredients in order listed into the blender. Blend on medium to high speed, depending on how powerful your blender is, for 10 to 20 seconds. Scrape sides, and blend another 3 seconds. Cover and refrigerate for at least 1 hour or up to 24 hours. If batter has thickened, it may be thinned with a bit of milk or water (a teaspoon at a time) just before using. The batter (about 2 1/4 cups) should be about as thick as heavy cream.
  • Tip: Or use an immersion blender in a 1-quart glass measuring cup, as I prefer; pulse until batter is smooth, scraping down the sides once or twice, about 20 seconds total.

2.  Crepes can be made any size, but I use an 8-inch nonstick omelette pan or 8-inch nonstick fry pan to make 6-inch dessert crepes. Heat pan over medium-low to medium heat until thoroughly heated (droplets of water sprinkled onto the pan will sizzle and disappear immediately), about 2 minutes. Brush lightly with just a little melted or softened butter.

  • Here it is now, The  Swirl: Holding pan off heat, quickly pour into the center of the pan 1/8 cup of batter, and immediately begin swirling, tilting and rolling, the pan until the batter covers the bottom of the pan evenly. Cook for about 30 to 60 seconds, or until browned on the bottom and looking dry on the top, especially the edge. Using both hands, lift the edge with your fingers and turn it over. The second side will need less time to cook.
  • Tip: I use a 1/8-cup from my stainless steel measuring cup set. It is exactly the right amount to make crepes that are just a bit over 6 inches in diameter. And I use the GIR silicone mini spatula to start lifting the edge, then take hold of it with the thumb and index finger of both hands and quickly flip it over.
3.  Repeat until all the batter is used. This recipe makes precisely enough batter for 18 crepes, but you will need to scrape the bowl to get that last 1/8 cup. Stack on a plate and store, wrapped, in the refrigerator until ready to use, up to 2 or 3 days; may also be frozen for up to 2 months. Let refrigerated crepes stand at room temperature for about an hour before proceeding. Allow frozen crepes to thaw completely before unwrapping and separating.

4.  Prepare a dessert filling; in this case, fresh peach filling. You need only about 3 or 4 tablespoons of filling per crepe, and there are 2 crepes per serving. So do the math. If you are making dessert for two (that’s 4 crepes), thinly slice enough peaches to make 1 cup or so. Add a squeeze of fresh lemon juice and sugar to taste; let stand at room temperature for about 30 minutes to macerate.

You can even cook the macerated filling for 4 or 5 minutes if you prefer your peaches cooked. It’s definitely the way to go when your peaches are less than stellar.

5.  To assemble: Lay down a crepe, pretty side down (that’s the first side cooked), spoon 3 to 4 tablespoons of fruit onto one half. Fold over other half to cover. Fold in half again to form a wedge (that’s the “Crepes Suzette fold”). Place 2 crepes on each dessert plate. Dust with powdered sugar and add a spoon or two of whipped cream.


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Bison Burgers with Cabernet Onions

Recipe Date: February 17th, 2017
Difficulty: Easy
Serving Size: 4
Cook Time: 00:45
Measurements: Imperial (US)

Bison Burgers with Cabernet Onions

Ingredients

  • 1 tbsp grapeseed oil
  • 3 cups sliced onions (roughly 2 onions)
  • 3/4 cup dry red wine
  • 1 lb ground bison
  • 2 tbsps chopped onions
  • 1/4 tsp coarse kosher salt
  • 1/4 tsp dried oregano
  • 1/4 tsp garlic powder
  • 4 brioche buns or soft rolls
  • 6 ozs cheese
  • dijon mustard
  • romaine lettuce or escarole

Directions

Heat grapeseed oil in a skillet over medium-high heat. Add onions, sprinkle with salt, and sautée for 10 minutes. Reduce heat to medium, add wine, and sautée another 15 minutes, stirring occasionally until liquid has absorbed and onions are tender. Remove from heat and set aside (can be made a day ahead and chilled).

Combine ground bison, oregano, diced onions, salt, pepper, and garlic powder (if you have any leftover liquid from the sautéed onions, you can add a splash in as well). Divide into four portions and shape into 1/2 inch thick patties. Sprinkle burgers with salt and place on a grill that has been sprayed with non-cook spray or oil, cook until desired doneness (roughly 150°F for medium). Burgers can also be cooked in an oiled large, heavy skillet over high heat, roughly two minutes per side.

Preheat broiler. Open buns and arrange, cut side up, on rimmed baking sheet. Place cheese slices on bun tops. Broil until cheese melts and bottom halves are lightly toasted, about 1 minute. Spread bottom halves with mustard. Top each with a few lettuce or escarole leaves, then the burger. Spoon onions on top of burgers, dividing equally. Cover with bun tops; press lightly.

Serve with French fries and a glass of your favorite medium to full bodied red wine, such as our Il Brigante or Napa Valley Merlot.

Recipe adapted from Epicurious



Cedar Plank Salmon

Recipe Date: May 10th, 2016
Difficulty: Easy
Serving Size: 4
Cook Time: 00:30
Measurements: Imperial (US)

Grilled Cedar Plank Salmon

From Cait Straight Up Cooking

Ingredients

  • 1 large filet of salmon
  • 1 cedar plank
  • 1 tbsp olive or grapeseed oil
  • sea salt and pepper
  • sprinkle of garlic powder, parsley and dry mustard
  • 1 tbsp lemon juice

Directions

  1. Soak the cedar plank in water or dry white wine for 1 hour prior to grilling.
  2. While plank is soaking rub olive oil over salmon then add all spices.
  3. Allow salmon to sit for 30-45 in refrigerator.
  4. Once cedar board is done soaking grill on each side for about 3-5 minutes.
  5. Add salmon to the cedar board skin side down.
  6. Place the board on the grill for 15-20 minutes on a 350 degree grill until salmon flakes easily.
  7. Remove the remaining skin and serve!



Silence of the Lamb Shanks

Recipe Date: October 26th, 2015
Difficulty: Easy
Serving Size: 4
Cook Time: 00:30
Measurements: Imperial (US)

Silence of the Lamb Shanks

From Mary Davidek

Ingredients

  • 1 can of fava beans
  • spinach
  • broth
  • salt and pepper
  • 4 lamb shanks
  • grapeseed oil
  • 1/2 cup red wine
  • 1/2 cup beef stock
  • 14 ozs (1 can) Italian-style diced tomatoes
  • 1 tsp Italian seasoning
  • 9 cloves diced garlic
  • 5 large sliced mushrooms
  • 1 tbsp Worcestershire
  • 1 sweet onion, cut into large slices

Fava Beans with Pancetta and Spinach

  • Remove the outer skin of the fava beans, then soak them in salted water. Let soften in in the salted water for 10-12 hours. Simmer the fava beans in salted water for about 30 minutes.
  • Meanwhile, sautée the pancetta and garlic.
  • Add the fava beans and top with spinach leaves.
  • Add broth to wilt the spinach and sauté until tender.
  • Salt and pepper to taste.

Silence of the Lamb Shanks

  • Coat the lamb shanks with grape seed oil and brown them in a large pan. Season generously with salt and pepper.
  • Place seasoned and browned shanks into crock pot and top with the red wine, beef stock, dice tomatoes, Italian seasoning, garlic, mushrooms, Worcestershire sauce, and sweet onion.
  • Set the crock pot to low for 6-8 hours.
  • Remove the shanks and plate them with the sauce and fava beans, and pour yourself a nice glass of Sangiovese!

As seen in Touring & Tasting Magazine


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Sangiovese-Braised Short Ribs

Recipe Date: February 16th, 2012
Difficulty: Easy
Serving Size: 2
Cook Time: 03:30
Measurements: Imperial (US)

Sangiovese-Braised Short Ribs with Cranberries and Brown Onions

From Chef Alejandra Schrader

Ingredients

  • 1 1/2 lbs 4 Bone-in short ribs
  • 1 tbsp Grapeseed Oil
  • 1 tbsp Coarse Sea Salt
  • 1 tsp Cocoa powder
  • 1 tsp Paprika
  • 1 tsp ground ancho chili
  • 1 tbsp grape seed flour
  • 1 cup brown onions, thinly sliced
  • 1/2 cup dried cranberries
  • 2 cups Sangiovese wine
  • 1/4 cup aged balsamic vinegar
  • 1/2 cup water

Directions

Preheat oven at 375°F

Season short ribs with cocoa powder, paprika, ancho chili, salt, and pepper; rub all over using your hands and let stand at room temperature for 20-30 minutes.

Heat 2 tbsp of grape seed oil over medium-high heat in a Dutch oven; sear ribs until golden and crispy, about 4 minutes on each side. Transfer to a plate and set aside.

Return pot to heat and sauté onions for a couple of minutes, then add cranberries and sauté for 1 more minute. Sprinkle grape seed flour and stir with wooden spoon. Return ribs to pot and add wine, balsamic vinegar, and water.  Stir and make sure to scrape any bits from the bottom of the pot. Cover and transfer to oven; cook for 3 hours. Remove from oven and allow to rest for 5 minutes, uncovered, before serving.

Serve two short ribs on each plate and top with cranberries and onions. Spoon some of the sangiovese sauce and garnish with green onions.