Recipe for September 2015
LEMON GLAZE SALMON
1/4 Cup of Extra-Virgin Olive Oil, Plus more for Brushing
1 Garlic Clove, Smashed
1 4-inch Rosemary Sprig
3/4 Cup Japanese Panko Breadcrumbs
1/2 tsp Grated Lemon Zest
Salt and Freshly Ground Pepper
1/4 Cup Honey
1 1/2 tbs Fresh Lemon Juice
2 Mint Sprigs
4 1/2 LB Skinless Center Cut Salmon Fillets
- Light a grill or heat a grill pan on the stove top. In a small skillet, warm the 1/4 cup of olive oil with the garlic and rosemary over moderate heat until fragrant, about 1 minute. Add the breadcrumbs and cook, stirring constantly, until golden and crisp, about 5 minutes. Remove the skillet from the heat, add the lemon zest and season with salt and pepper. Discard the rosemary sprig and smashed garlic from the crumbs
- In a small saucepan, combine the honey with the lemon juice and mint sprigs and cook over high heat, stirring frequently, for 1 minute.
- Brush the salmon fillets with olive oil and season well with salt and pepper. Grill the fish over a medium-high fire or medium-high heat in your grill pan, turning once, until lightly charred and just pink in the center, about 10 minutes. Brush the honey and lemon glaze all over the fillets and grill until lightly laquered, turning and brushing both sides, about 2 minutes. Transfer the grilled, glazed salmon to plates, sprinkle with the breadcrumbs and serve immediately.
Serve with Coastal Vineyards’s ” Sassy Sisters ” Delilah, a delightful and slightly sweet estate grown Riesling.
Recipe for August 2015
(Slaw with no mayonaise)
I got this recipe years ago from a local Church Cookbook.
The Relish/Slaw is the recipe of the “Webber Duck Inn”. If you ask me where the Inn is, I have no idea and don’t really care, because this slaw is good.
Here is what you need:
1 small head of green cabbage
2 green Peppers
4-5 Dill Pickles
1 small jar of Pimentos
5 stalks of Celery
1 1/2 tsp Salt
2 TBS Sugar
1/2 tsp Black Pepper
1/2 cup Oil (vegetable or Olive)
1/2 cup Vinegar
Shred Cabbage finely
dice Peppers, Pickles, Pimentos and Celery.
Add spices, Oil and Vinegar and mix well in a large bowl
Cover and let the flavors meld in the refrigerator for a day.
To store longer of give away, put into tightly sealed jar and refrigerate. It will keep for several week.
Recipe for July 2015
SHRIMP MOQUECA (Brazil)
1 pound fresh shrimp, peeled and deveined
Juice of one lime
1 medium yellow onion, diced
1 medium yellow onion, sliced into rings
1 large garlic clove, minced
Salt to taste
2 TBS extra virgin olive oil
2 large tomatoes, diced
1 TBS fresh cilantro, chopped
1 serrano chili, seeded and sliced (use rubber gloves)
Pepper to taste
1/2 cup unsweetened coconut milk
Marinate the shrimp in lime juice, diced onions, minced garlic and a pinch of salt for 30 minutes.
In a large saucepan, warm the olive oil over medium heat. Pour in the shrimp and marinade. Add tomatoes, cilantro, chili and rings of onions in layers. Season with black pepper. Pour coconut milk over the layers and simmer over medium-low heat for 10-15 minutes, or until shrimp is cooked. Serve with Brazilian rice. Serves 4
Pair with sparkling wine like a Coastal Vineyards 2008 Brut, a blend of Chardonnay and Pinot Noir.
Recipe for June 2015
SEAFOOD AND CHOURICO STEW
1 tbs Extra-Virgina Olive Oil, plus more for drizzling
6 oz Chourico sausage, quartered lengthwise and sliced ½ inch thick
1 Onion, chopped fine
4 Garlic cloves, minced
1 tbs chopped fresh Oregano
2 (14.5 oz) cans diced Tomatoes
1 (8 oz) bottle clam juice
1 lb extra-large shrimp (21-25 per LB) peeled and deveined
2 (6oz) skinless cod fillets (use pacific cod, which is thicker) 1 to 1 ½ in. thick cut into 1-inch chunks
Salt and Pepper
Serves 4, Total time: 30 minutes
- Heat oil in a large saucepan over medium-heat until shimmering. Add Chourico and Onion and cook until both are lightly browned, 7-9 minutes. Stir in the garlic and 1 tsp Oregano and cook for 30 seconds until fragrant. Add tomatoes and their juice and clam juice, scraping up any brown bits, and bring to a simmer. Cook, uncovered, until slightly thickened, about 10 minutes.
- Pat shrimp and cod dry with paper towels and season with salt and pepper. Gently stir seafood into stew and cook until opaque and cooked through, about 5 minutes. Stir in remaining 2 tsp Oregano and season with salt and pepper to taste
- Portion stew into individual bowls and drizzle with olive oil. Serve with crusty bread and Coastal Vineyards white wine, Pinot Blanc or Chardonnay.
Recipe for May 2015
A Cassoulet is a classic French one pan dish that is enjoyed with a good bottle of Pinot Noir.
This is an every day dish made in only one pan. Easy to make and easy to clean up.
8 boneless, skinless chicken thighs
8 oz boneless lean lamb
8 oz boneless lean pork
1/4 cup lard or butter
2 medium onions, chopped
2-3 big cloves of garlic, crushed
2 stalks of celery, chopped
1 TBS all-purpose flour
1 (14.5 oz) can chopped or diced tomatoes, undrained
1 cup white wine
1 tsp fresh thyme leaves
2 bay leaves
Freshly ground black pepper
1 (16 oz) can white cannellini beans, drained and rinsed
4 oz salami, chopped
- Trim meats of excess fat and cut into 3/4 inch cubes. In a saucepan, heat Lard or Butter. Cook chicken in hot pan, 2-3 minutes until browned; remove. Cook pork and lamb 2 to 3 minute till browned and remove.
- Add Onions to fat in pan; cook until tender and brown. Add Garlic and Celery: cook and stir 1 minute more.
- Stir in the Flour. Add Tomatoes and Wine. Cook until thickened. Cook and stir for 1 more minute. Add Thyme, Bay Leaves and Cloves. Season with Pepper. Bring to a boil; reduce heat. Simmer, uncovered for 10 minutes.
- Add browned chicken and meats and cannellini beans to pan. Cover and simmer for 1 hour over low heat or till meat is tender.
- Add Salami, cover and simmer for 30 minutes more. Remove and discard Bay Leaves.
Serve over rice or boiled potatoes or just with crusty French bread and a bottle of Coastal Vineyards 2012 Pinot Noir
Recipe for April 2015
Recipe for June 2014
GRILLED CHICKEN SALAD
4 grilled, boneless chicken breasts, cut in julienne strips
1 large carrot, peeled and cut into thin match sticks, about 1 inch long, or shredded
1/2 cup thinly sliced scallions
1/4 cup chopped fresh italian parsley
1/4 cup of roasted red peppers ( from the jar is o.k.)
1/2 cup chopped or sliced black olives
1 or 2 or more finely minced garlic cloves
1 tsp Kosher salt
1/2 tsp Black Pepper
2-3 stalks of celery, sliced thin at an angle to look like little boomerangs
1/4 cup Olive Oil
1/4 cup Balsamic Vinegar
Trim chicken of all fat and skin. Grill about 5 minutes on each side and let cool before slicing. ( Saute chicken in a large skillet over high heat to brown in a little olive oil for about 5 minutes on each side if a grill is not available)
When fully cooled, cut chicken into long thin strips and place in a large bowl with the remaining ingredients. Toss all together and chill. Great as it is, pile it on top of lettuce or stuff it into a pita pocket.
Serve this with the following:
2 average size zucchinis, cut into matchstick pieces (3 X 1/4 inch)
1 small red Onion, quartered and thinly sliced
2 Bell Peppers ( 1 red, 1 green), cored and cut into 3 inch strips
1/4 cup chopped fresh Italian Parsley
1/2 cup thinly sliced scallions
3 TBS Capers, drained
1 cup shredded cheddar cheese or 2 cups for a cheesier taste
1 tsp Kosher Salt
1 tsp freshly ground black pepper
1 or 2 or more finely minced Garlic cloves
1/2 cup red wine vinegar
1/4 Olive OIl
Combine first 7 ingredients in a large bowl and toss. Combine dressing ingredients in a small separate bowl, whisk together and toss with the salad ingredients about 15 minutes before serving.
Enjoy both of these salads side by side and serve with some crusty bread and butter and last but not least a glass of either COASTAL VINEYARDS
2011 Pinot Gris
2012 Estate Reserve Chardonnay. (aslightly oaked chardonnay
Recipe for February 2014
Smokey Paella With Shrimp and Squid
¼ cup Extra-Virgin Olive Oil
1 pound large Shrimp, shelled and deveined
Salt and freshly ground Pepper (black or white)
1 cup Arborio rice
1 tsp. Hot Smoked Paprika
1 tsp. Tomato Paste
1 large garlic clove, minced
1 small pinch of Saffron, crumbed
2 cups of Clam Broth
2 cups of Water
½ pound of Calamari (Baby Squid), bodies cut into ¼ inch rings
- In a large, deep skillet, heat the Olive Oil until shimmering. Season the Shrimp with Salt and Pepper and add them to the skillet. Cook over help beat until lightly browned on one side, 2 minutes. Transfer the Shrimp to a plate.
- Add the Rice to the skillet and cook, stirring until opaque, about 2 minutes. Stir in the Tomato Paste, Paprika, Garlic and Saffron and cook, stirring, until the rice is toasted and sizzling, about 1 minute. Add Clam Broth and Water and bring to a boil over high heat. Boil until the rice is still a little bit crunchy and about half of the broth is absorbed, 10 minutes. Lower the heat and simmer until the rice nearly tender and the liquid is soupy but slightly reduced, about 8 minutes. Stir in the squid, then lay the shrimp on top, cooked side up. Cover and simmer until the squid and shrimp are cooked through and the rice is tender, about 2 minutes longer.
Recipe by Jose’ Andre’s
Wine: A fresh Rose’ like Coastal Vineyards’ “Beach Rose”