HOLIDAY (BEEF) “LOLLIPOPS”
Pair with Spellbound Merlot
1 ½ - 1 thick-cut steak (Sirloin or New York Strip) cut into 1 inch cubes
If desired: Red or Green Pepper & Onion – cut into 1 inch cubes
MARINADE
¼ cup olive oil
3 teaspoons minced garlic
2 tablespoons chopped fresh oregano (or 1 tablespoon dried)
1 teaspoon salt (or to taste)
¼ teaspoon ground black pepper
Juice of 1 medium lemon
DIRECTIONS
Add steak, pepper, onion cubes and the marinade in a large plastic bag and place in refrigerator for 30 minutes. Heat a medium size skillet to medium heat and combine marinade & steak, turning each piece so that you sear all sides of each cube of steak. Once steak is at preferred doneness, remove with wood skewers, add the peppers and onions to the pan, cook until they are al dente. Using the steak skewers add a piece of onion and red pepper to each skewer, place on a serving dish with your preferred sauce and serve immediately.
MUSHROOM “LOLLIPOPS”
(Vegetarian option)
Pair with Spellbound Chardonnay
2 pounds whole Button or Cremini mushrooms, washed and dried
MARINADE
¼ cup olive oil
Kosher salt and ground black pepper
8 to 12 sprigs thyme or rosemary, chopped
2 tablespoons fresh parsley, chives or tarragon (your choice)
DIRECTIONS
Adjust oven rack to center position and preheat oven to 375°F (190°C). Toss mushrooms with olive oil and season with salt and pepper. Transfer to a foil-lined, rimmed baking sheet and spread into an even layer. Sprinkle thyme or rosemary sprigs on top of mushrooms. Transfer to oven and roast until mushrooms release liquid, about 15 minutes, then carefully drain liquid. Return mushrooms to oven and continue roasting until browned but still tender, about 30 minutes longer. Discard thyme or rosemary. Transfer to a bowl and toss with parsley, chives, or tarragon. Using wood skewers, remove mushrooms from bowl, usually 2 mushrooms/skewer and place lollipops on a serving dish with your preferred sauce, serve immediately.
CHIMICHURRI SAUCE
INGREDIENTS
1 cup firmly packed fresh flat-leaf parsley, trimmed of thick stems
1 cup firmly packed fresh cilantro, trimmed of thick stems 3-4 garlic cloves
2 tablespoons fresh oregano leaves (can sub 2 teaspoons dried oregano)
½ cup olive oil
2 tablespoons red or white wine vinegar
1 teaspoon Kosher salt
¼ teaspoon freshly ground black pepper
¼ teaspoon red pepper flakes
DIRECTIONS
Combine the parsley, cilantro, oregano and garlic in a food processor and pulse until small leaves and pieces remain. Add in the vinegar and pulse once more. With the processor going, stream in the olive oil and mix until just combined. Stir in the salt, pepper and red pepper flakes. Taste and season additionally if needed.
BLUE CHEESE FONDUE
INGREDIENTS
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 ¼ cups whole milk, warm
½ cup heavy cream, warm
½ cup blue cheese crumbles
2 ounces cream cheese, room temperature
Kosher salt and white pepper, to taste
DIRECTIONS
Melt the butter in a heavy-bottomed saucepan. Stir in the flour and cook, stirring constantly, about 1 minute. Add the warm milk and heavy cream. Continue to stir as the sauce thickens. Bring the sauce to a boil. Mix in salt and white pepper. Lower the heat and cook, stirring, 2 to 3 minutes. Stir in the blue cheese and cream cheese and cook, about 2 minutes until the cheese is completely melted. Either serve in a bowl or dip half the protein of choice into the sauce.
ROSEMARY AIOLI
INGREDIENTS
3 medium garlic cloves, minced
2 springs of rosemary, leaves chopped
1/8 teaspoon Kosher salt
2 large egg yolks
1 tablespoon freshly squeezed lemon juice
1 teaspoon Dijon mustard
¾ cup canola oil
¼ cup extra-virgin olive oil
DIRECTIONS
In a food processor or mortar and pestle, work garlic and salt into a paste. In a medium bowl or continuing to use the food processor, whisk together garlic paste, egg yolks, lemon juice, rosemary, and mustard. Whisking or pulsing constantly, start adding in canola and extra-virgin olive oil in a slow, steady stream until all oil is used and sauce is thick.
RED WINE REDUCTION
INGREDIENTS
1 cup red wine petite sirah
¼ cup balsamic vinegar
1 shallot, diced
1 tablespoon butter
1 teaspoon garlic, minced
1 tablespoon corn starch slurry
2 sprigs fresh thyme
DIRECTIONS
In a sauté pan cook the shallots, garlic, and butter, for 2-3 minutes over medium heat until shallots are cooked. Stir in red wine, vinegar and thyme. Bring to a simmer and reduce by ¼ volume and stir in cornstarch slurry*. Continue to reduce by an additional 1/4. Add salt and pepper to taste, serve immediately.
*slurry is a combination of starch (usually cornstarch, flour, potato starch or arrowroot) and cold water which is mixed together and used to thicken a soup or sauce. Recommend: ¼ cup cold water to 1 tablespoon starch
Recipe Credit: Chef Haley Gunter, inspired by Peden Rucker at Patrick
Properties Hospitality Group
PUMPKIN MAC N’ CHEESE
Serves 6 - 8
Pair with Spellbound Chardonnay
PASTA RECOMMENDATION
CELLENTANI PASTA or RADIATORI PASTA
These pastas work well with a cheese sauce because they hold sauce in the grooves.
(Note: any pasta will work, so use what you’re favorite) In a large pot, add water & a pinch of salt, bring the water to a boil. Add 1lb pasta and allow it to cook to al dente while you are making the sauce.
BÉCHAMEL (cheese sauce)
• 4 Tablespoons (1/2 stick) unsalted butter
• 3 Tablespoons all-purpose flour
• 2 – 2 ½ cups of pumpkin milk (recipe below)
• 2 cups shredded Fontina cheese (Gruyere, non-smoky Gouda)
• 1 cup shredded mild Cheddar
PUMPKIN MILK
• 2 cups pumpkin purée (Large can / 2 small cans)
• 2 cups whole milk
• 3 sprigs of thyme
• 1 bay leaf
• 2 pinches of cayenne pepper (to taste if you like it spicier)
• 2 cloves of garlic, crushed
PUMPKIN MILK RECIPE
In a medium sauce pan combine all ingredients and bring to a boil; once at a boil turn off the heat and cover. Allow the mixture to rest for 10 to 30 minutes (Note: the longer the mixture rests the better the flavor). Strain the pumpkin milk through a fine mesh strainer removing the herbs and garlic. Then it’s ready to be used for your béchamel.
BÉCHAMEL
Melt butter in a 2 quart sauce pan over a medium heat. Once the butter is melted add the flour and whisk constantly for about 3 minutes; try to not let your roux* take on too much color you want a nice light tan. Continue to whisk while gradually adding the pumpkin milk, once the sauce starts to thicken and it comes to a boil, lower the heat and stir in cheese.
Stir until all the cheese is melted and you are left with a smooth consistency. Combine al dente pasta and sauce, serve immediately, or put the mixture in single serve (oven safe) dishes – sprinkle with a little Fontina cheese and place on a baking sheet in the oven (350°) until the cheese has browned.
*Roux = mixture used to thicken sauce
Recipe Credit: Chef Haley Gunter
BACON MAC N’ CHEESE
Serves 6 - 8
Pair with Spellbound Chardonnay
INGREDIENTS
• 8 oz. elbow macaroni, cooked
• 12 oz. sharp cheddar cheese, coarsely grated
• 6 slices smoked bacon, finely chopped
• ½ cup onion, finely chopped
• 4 Tbsp butter
• 4 Tbsp flour
• 1 Tbsp ground mustard
• ½ tsp paprika
• 3 cup milk
• 1 egg, lightly beaten in a small bowl
• 2 Tbsp bread crumbs
DIRECTIONS
Preheat oven to 350º F.
In a large saucepan, brown the bacon until crispy. Remove the bacon and set aside. Drain all but 1 TBSP oil.
Add butter and melt over med-low heat. Whisk in flour, mustard and paprika, stir continuously until smooth, about 5 minutes. Whisk in milk and onion, stirring constantly until smooth. Simmer for 10 minutes.
Stir 1 TBSP of cooked mixture with egg, than add egg to sauce. Stir all but a handful of cheese into the sauce.
Fold in the macaroni and bacon.
Pour into a 1½ - 2 qt casserole dish.
Mix the remaining cheese with the bread crumbs by pressing with the back of a clean wooden spoon. Top the casserole with the bread crumb and cheese mixture.
Bake for 25 minutes. Cool for 10 minutes before serving.
BARBECUE RIBS
Serves 8
Pair with Spellbound Petite Sirah
INGREDIENTS
• 3 whole slabs pork baby back ribs
• 8 Tbsp brown sugar
• 3 Tbsp salt
• 1 Tbsp chili powder
• ½ tsp black pepper
• ½ tsp cayenne pepper
• ½ tsp cumin
• ½ tsp ground thyme
• ½ tsp onion powder
• 1 cup barbecue sauce
DIRECTIONS
Combine brown sugar with onion powder. Store dry rub in an airtight container.
Generously sprinkle slabs on all sides with dry rub. Allow slabs to sit out at room temperature for 30 minutes before cooking.
Preheat oven to 375F.
On a roasting pan, cook slabs for 30 minutes, then reduce heat to 325F.
Cook another 30 minutes and reduce heat to 300F.
Cook another 30 minutes and reduce heat to 275F.
Continue to cook until the meat begins to separate from the bones, about 20–30 minutes. Remove slabs from the oven.
Generously slather the ribs on all sides with barbecue sauce. Wrap each slab with foil, stack the slabs, cover the stack with kitchen towels. Allow slabs to rest for 20 minutes.
Remove towels and foil. Cut between each rib and put them on a platter. Serve with extra sauce on the side.
GRILLED FLANK STEAK WITH BLUE CHEESE SAUCE
Serves 8
Pair with Petite Sirah
INGREDIENTS
• 2½ pounds flank steak
• Salt and pepper
• 1 Tbsp butter
• 1 Tbsp shallots, minced
• 4 oz. aged blue cheese, crumbled
• 1 cup heavy cream
DIRECTIONS
Prepare grill with hot coals or high heat.
Season the steak generously with salt and pepper.
Grill for 5-7 minutes per side over high heat (5 minutes for medium rare or 7 minutes for medium).
Cover steak with foil and allow to rest 5 minutes.
In the meantime, heat butter in a small saucepan over medium heat. Add shallots and stir until translucent.
Add blue cheese and cream. Stir continuously until well blended and begins to bubble. Remove from heat.
Slice steak across grain and serve with sauce.
Serve immediately.
GRILLED LEG OF LAMB
Using aromatic herbs of summer
Serves 8
Pair with Spellbound Petite Sirah
INGREDIENTS
• 5-6 pound leg of lamb, boned and butterflied
• 1 Tbsp dried thyme leaves
• ½ tsp dried lavender leaves
• 1 Tbsp salt
• 2 Tbsp olive oil
DIRECTIONS
Combine herbs and oil into a paste. Thoroughly rub paste all over butterflied lamb. Wrap with plastic and refrigerate for at least 2 hours, no more than 8 hours.
Prepare grill for cooking over direct heat with med-hot coals.
Run 3 skewers lengthwise through the roast, spaced evenly apart.
Sear the outside of the meat but do not allow to char. Grill until internal temp reaches 130F, about 15 minutes per side. Keep turning and moving to avoid charring.
Cover lamb with foil for 15 minutes.
Remove skewers and slice across grain.
GRILLED PORK TENDERLOIN WITH ROSEMARY FIG SAUCE
Serves 8
Pair with Spellbound Merlot
INGREDIENTS
• 3-4 pound pork tenderloin, silver skin removed (see below*)
• 2 Tbsp fresh rosemary, minced
• 1 Tbsp extra-virgin olive oil
• Salt and pepper
• 2 cups full-bodied red wine
• 1 cup reduced-sodium chicken broth
• 10 black mission figs, chopped
• 1/2 cinnamon stick
• 2 sprigs fresh rosemary
• 2 Tbsp honey
• 2 Tbsp butter
DIRECTIONS
Combine wine, broth, cinnamon, rosemary sprigs and honey in a saucepan. Bring to a boil. Add figs and return to a simmer. Continue to simmer until reduced by half, about 30 minutes. Remove from heat. Discard rosemary sprigs and cinnamon sticks. Whisk in butter until smooth. Set sauce aside.
Prepare a hot grill.
Rub tenderloins with minced rosemary and oil. Generously season with salt and pepper. If the ends of the roast are skinny, fold back the ends to make it the same thickness throughout the roast, and tie the ends to keep them from overcooking.
Create a low heat section in the middle of the grill.
Grill the tenderloin for 4 minutes on all 4 sides, to reach an internal temperature of 170 degrees. Remove from grill and cover with foil. Rest meat 10 minutes.
Reheat sauce to a simmer.
Slice meat and serve with sauce.
*Remove all the silver outer skin from the tenderloin by slipping a sharp paring knife between the meat and skin, angle the knife upward toward the membrane and use a gentle sawing motion to cut down its length.