Recipe provided by Portola Vineyards, pair with their 2012 Chardonnay!
This recipe makes about 80 grape leaves.
For the filling:
- 4 onions, chopped fine
- 1/2 cup pine nuts
- 1 bunch parsley, chopped
- 4 large tomatoes, chopped
- 2 cups basmati rice, rinsed until the water runs clear
- olive oil, salt
Saute the onions and the pine nuts in a few Tbsp of olive oil until the onions are translucent. Add the parsley, saute a few more minutes until the parsley wilts. Add the tomatoes and a large pinch of salt and cook until the tomatoes cook down and thicken. Add the rice, mix together, and add 3 and 1/2 cups of water. Bring to a boil and simmer for 15-17 minutes. (Rice should be a little bit undercooked since it will cook longer when the leaves cook).
For the leaves:
- Blanch leaves for about 5 minutes in boiling water, then lay out on a towel with the vein side up and stuff them.
- After stuffing them, place the rolls in a pan very snugly. They must be snug in the pan or they will fall apart.
- Make the sauce: mix together 1/2 cup olive oil, 1/2 cup lemon juice, 1 cup water and 3/4 tsp salt. Pour this over the leaves
- Scatter whole cloves of garlic, dried apricots and prunes on top
- Weigh down with a plate and cover with a lid.
- Add more water if the sauce doesn't completely cover the leaves. It should just barely cover them.
- Bring to a boil and simmer for 1 hour.
Most important part: let the grape leaves sit overnight in the fridge before you eat them. The flavors need a bit to sink together, and they taste so much better the next day!
Happy cooking and eating!
One of the best parts of camping is the food! I recently prepared this salmon dish for some friends while camping at Mt. Madonna County Park. Everyone raved that the dish was amazing, even the kids! The nice part was having left overs that we heated up in pan the next afternoon. I paired this salmon with an excellent Pinot Noir from Dancing Creek Winery. I would recommend any Pinot Noir from our selections on our store for pairing! Yum!
The earthiness of the mushrooms and the salty blue cheese work beautiful with the juices of a grilled steak. Pair this with a rich Merlot or Cabernet Sauvignon and you have the perfect pairing.
Why Porterhouse? Awhile back, I was watching an episode of Alton Brown’s Good Eats on the definitions of steaks. While watching this episode I was engaged in learning about the best cut for a steak that I have ever tasted, the Porterhouse. The Porterhouse steak is often referred to as the T-bone in your local meat market. The key difference is the Porterhouse is cut from the rear end of the short loin and has a larger piece of the tenderloin (filet) on it’s cut on one side of the T-bone and on the other a large strip steak. On the T-bone you will find a much smaller piece of the tenderloin.
I later went to my favorite meat market, Corralitos Market, and talked to the butcher. He explained the best way to pick out a Porterhouse. Look for the biggest loin. I hope you enjoy your Porterhouse as much as I do!
Marinade (1/2 hour to 2 hours prior to grilling)
• 4 tsp. Olive Oil
• 4 tsp. Balsamic Vinaigrette
• 2 large cloves of garlic
• Kosher salt and pepper to taste
• 2 tsp. rosemary leaves
• 2 tsp. dried oregano
• 4 Porterhouse Steaks
• 1lb Mushrooms sliced
• 1 tsp. Olive Oil
• 4oz Blue Cheese crumbles
Preparation: Whisk the olive oil, balsamic, garlic and salt and pepper together to make a marinade. Place steaks in a shallow pan and add marinade and make sure to combine well to cover all of the steaks. Marinate the steaks for ½ – 2 hours. Be sure to take the steaks out of the refrigerator ½ hour prior to grilling to get to room temperature. Grill steaks on high heat for 5 minutes on each side then medium heat for an additional 5 minutes per side. Meanwhile sauté mushrooms and remaining olive oil in a pan until tender over a medium-high heat and mushrooms have given up most of their liquid, about 5 minutes. Add blue cheese and stir to blend. Serve the mushroom and blue cheese mixture on top of the steaks.
It’s been so hot in Santa Cruz this past week, my thoughts led me to what wine would be refreshing? Let’s make Sangria! As I am working hard on maintaining my figure I decided to put together a recipe with less guilt. I substituted the sugar for Agave Nectar. Me, and my friends, were amazed at how good and refreshing this drink was! We enjoyed it out on the back deck surrounded with friends and sunshine. Enjoy!
Santa Cruz Sangria – Low Sugar
Prep Time: 10 minutes
Total Time: 10 minutes
Wine Club Rogue Blend for the Santa Cruz Sangria
Combine all of the ingredients except for the sparkling water and raspberries. Refrigerate overnight. Add sparkling water, raspberries and ice just before serving. It’s best to chill the Sangria for 24 hours, but you can serve it right away if you chill the wine ahead of time and serve it with ice. Serve in wine glasses.
-1 cup pure maple syrup
-2 tablespoons finely grated peeled fresh gingerroot
-4 tablespoons fresh lemon juice
-3 tablespoons soy sauce
-1 1/2 teaspoons minced garlic
-An untreated cedar plank (about 17” x 11”)
-2 1/2 lb. center-cut salmon fillet with skin greens from scallions
In a small saucepan, simmer maple syrup, gingerroot, 3 T. of lemon juice, soy sauce, garlic, and salt and pepper to taste. Simmer until it is reduced to about 1 cup, for approximately 30 minutes, and then let cool.
Preheat oven to 350F. If using a cedar plank, lightly oil and heat in middle of oven 15 minutes; or lightly oil a shallow baking pan large enough to hold salmon. Next, arrange scallion greens on the plank to form a bed for the salmon.
In a second small saucepan, heat half of glaze over low heat and stir in remaining tablespoon of lemon juice. Heat through until it is a sauce consistency. Remove from heat, cover and keep warm.
Put salmon skin-side down onto the scallions and brush with remaining glaze. Season salmon with salt and pepper and roast in middle of oven until just cooked through, approx. 20 minutes for pan, 35 minutes for a plank.
Cut salmon crosswise into 6 pieces. Serve on a warmed platter and drizzle with warm sauce.
Serves 6Grated Zest and juice of about 5 small oranges (about 1 cup juice)
1 large shallot minced
1 Tbsp minced fresh thyme
1/3 cup tawny or ruby port, plus ¼ cup or more
1 Tbsp balsamic vinegar
2 chipotle chili en adobo, chopped finely
3 Tbsp olive oil
¾ tsp Kosher salt
2 1/2 lbs of pork tenderloin
1/3 cup chicken broth
1/2 tsp cornstarch mixed with dash water
Thyme sprigs and orange sliced for garnish
Marinade:In a large bowl, combine about 2 Tbsp of the orange zest, ¾ cup of the orange juice, the shallot, thyme, and 1/3 cup port, the vinegar, chipotle chili, 1 ½ Tbsp of the oil, and the salt. Whisk thoroughly. Transfer to a large baking dish, add the tenderloins, and turn to coat all sides. Cover and refrigerate for 1-2 hours, turning at least once.
Preheat the oven to 400º. Remove the tenderloins from the marinade and pat dry. RESERVE THE MARINADE.
In a heavy skillet over medium-high heat, heat remaining 1 ½ Tbsp oil. Add the tenderloins and brown on all sides, 3-4 minutes. Do this in batches if your pan isn’t big enough. Carefully add the marinade to the pan, transfer to the oven, and roast until faintly pink in the center, 10 to 12 minutes. Transfer to a plate and cover loosely with foil.
In the same pan, add the ¼ cup port, chicken broth, the remaining ¼ cup orange juice, and the cornstarch mixture. Return the pan to the stove and reduce the liquid to a sauce consistency. Strain to push the solids out. Taste and season with salt and pepper.
Recipe provided by Chowhoundhound Cooks
Recipe from Bill & Doris Cooper to pair with Cooper Garrod Estate Vineyards, Estate Viognier
4 red snapper filets
½ c. milk
2 Tbsp. rice wine vinegar
2 Tbsp. mirin
1 green onion, sliced
1 ½ Tbsp. minced fresh ginger
1 tsp. sugar
¼ c. flour
¼ c. sesame seeds
1 Tbsp. canola oil
1 Tbsp. butter
While red snapper soaks in milk, make ginger sauce. Whisk together: rice wine vinegar, mirin, green onion, ginger and sugar. Set aside. On a plate, mix together flour and sesame seeds. Drain the filets and dredge in dry mixture. Heat oil in a large sauté pan; add butter to melt. Brown filets on both sides. Serve with ginger sauce.
Shannon worked as the Director of Operations for the Santa Cruz Mountains Winegrower’s Association for approximately 13 years. Shannon has brought wine events of all kinds to the area in an effort to excite interest in the local wines and food. She loves watching people from all over enjoying the region’s wine and witnessing the local vintners businesses grow and prosper.