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Herbed Pork Tenderloin with Cherry-Apple Chutney
Adapted from Ina Garten's cookbook, "Make it Ahead" 2 pork tenderloins (2½ to 3 pounds total) 1 tablespoon minced fresh rosemary leaves 1 tablespoon chopped fresh thyme leaves Kosher salt and freshly ground black pepper Good olive oil 10 to 12 slices prosciutto Apple Chutney (see recipe) Preheat the oven to 450 degrees. Place the tenderloins on a sheet pan and pat them dry with paper towels. Combine the rosemary, thyme, 1 tablespoon salt, and 1 teaspoon pepper in a small bowl. Rub the tenderloins all over with 2 tablespoons of olive oil. Sprinkle all sides with the herb mixture. If there is a thinner “tail,” fold it underneath so the tenderloin is an even thickness throughout. Wrap the tenderloins completely with a single layer of prosciutto. (I place the prosciutto sideways with the ends wrapping under the tenderloins.) Tie in several places with kitchen string to hold the prosciutto and the “tail” in place. Roast for 20 to 25 minutes, until an instant-read thermometer inserted in the middle of the end of the tenderloin reads 140 degrees for medium rare and 145 degrees for medium. Cover the tenderloins tightly with aluminum foil and allow to rest at room temperature for 15 minutes. Slice diagonally in thick slices and serve warm with the Cherry-Apple Chutney. Cherry-Apple Chutney (Makes 5 Cups) 1 cup chopped yellow onion 2 tablespoons minced or grated fresh ginger 1 cup freshly squeezed orange juice (4 oranges) ¾ cup apple cider vinegar 1 cup light brown sugar, lightly packed 1 teaspoon whole mustard seeds ¼ teaspoon crushed red pepper flakes 1½ teaspoons kosher salt 6 Granny Smith apples, peeled, cored and ½-inch-diced ¾ cup dried cherries (Trader Joe's has great dried Montmorency cherries that work beautifully in this dish) Combine the onion, ginger, orange juice, vinegar, brown sugar, mustard seeds, red pepper flakes, and salt in a medium-size saucepan. Add the apples, adding them as you chop to keep them from turning brown. Bring to a boil over medium-high heat, stirring occasionally. Reduce the heat and simmer for 50 minutes to 1 hour, stirring occasionally, until most of the liquid has evaporated. Stir in the dried cherries and serve warm, at room temperature, or cold. Smoky Braised Beef Short Ribs with White Bean Cassoulet Recipe by Jill Fariss, Soaring Hawk Vineyards Serves 4-6 The beauty of this recipe is that you can make it 1 to 2 days in advance and it will get even better, making it a terrific option for a dinner party so you can enjoy your party! Just heat it up again in the crock pot or in a pot on the stove until it’s time for dinner. The short ribs are also outstanding served on top of plain or garlic mashed potatoes in place of the White Bean Cassoulet. Short Ribs 3 tablespoons vegetable or canola oil, divided 3 pounds beef short ribs (boneless or bone-in, we tested them both ways) Kosher salt Freshly ground black pepper 1 medium onion, chopped 2 ribs celery, diced 2 medium carrots, diced 3 cloves garlic, minced 2 tablespoons tomato paste 2 cups bold red wine 1 quart beef stock 1 bay leaf 1 bunch fresh thyme, tied ½-1 tsp Liquid Smoke (optional) Salt and pepper, to taste ½ cup fresh Italian parsley, coarsely chopped, for garnish (optional) To make Beef Short Ribs: Pat the short ribs dry with a paper towel and season generously with salt and pepper. Heat 2 tablespoons oil in a large skillet or Dutch oven (or in your crockpot insert if you have one with a sauté setting) and sauté short ribs on all sides, until browned, about 6-8 minutes. Remove short ribs from pan. Heat remaining 1 tablespoon oil then add onion, celery and carrots, cooking until onions and celery are softened but do not brown, about 5 minutes. Add garlic and tomato paste; stir until garlic is fragrant, about 30 seconds. Slowly add red wine and broth to pan, scraping up any brown bits from the bottom. Add bay leaf, bundle of thyme and Liquid smoke. Transfer broth mixture to crockpot and return short ribs to the pot. Set to cook on low for 8 to 10 hours. Carefully remove meat from broth-it will be very tender. Using an immersion blender or transfer to a blender with the middle insert removed and a clean dishtowel placed over the opening, puree the sauce until no chunks of vegetables remain. Add salt, pepper and butter to the sauce, stirring until butter is melted (See note below to make a thicker gravy.) Can be stored in refrigerator 2 days ahead, if desired. Note: You can thicken the sauce to more of a gravy consistency, if desired. Before adding the last bit of salt and pepper and the butter, in a large skillet or a Dutch oven, melt the butter along with 2 tablespoons all-purpose flour, stirring constantly to make a roux. Slowly add some of the sauce stirring until smooth. Once a smooth paste has been formed, you can add the remainder of the sauce, stirring constantly until thickened, about 5-6 minutes. Then season to taste with salt and pepper. White Bean Cassoulet 1 tablespoon olive oil 1 medium onion, chopped 2 ribs celery, diced 2 medium carrots, diced 3 cloves garlic, minced 1 tsp poultry seasoning or cumin 1 quart chicken broth (use vegetable broth to make it vegetarian) 1 lb great northern beans, soaked overnight or with quick-soak method, rinsed and drained To make White Bean Cassoulet: In a large Dutch oven, heat oil over medium-high heat. Add onion, celery and carrots, stirring often until onion and celery are softened but do not brown, about 5 minutes. Add garlic and seasoning; stir until fragrant, about 30 seconds. Add broth to pan, scraping up any brown bits from the bottom. Add pre-soaked beans and bring to a boil. Reduce heat, cover and simmer, gently stirring occasionally, until beans are tender, 1 to 1 1/2 hours. Can be stored in refrigerator 2 days ahead, if desired. To Serve: Using a slotted spoon and allowing to drain a bit, place about 1 ½ cups of beans in a wide shallow bowl. Top with about a 6-inch length of cooked short rib and spoon a bit of the beef cooking sauce on top. Garnish with chopped fresh Italian parsley, if desired. Wild Rice & Squash Risotto From Cooking Light, October 2000 Yield: 4 Servings (serving size 1 cup) This creamy dish has the taste and texture of risotto without the time-consuming stirring procedure. We like the nutty wild rice, flavorful chiles and sweet squash with the 2014 Entwined. Cheers! 2/3 cup water 1/3 cup uncooked wild rice 1 ¼ cups diced peeled acorn squash or butternut squash 2 poblano chiles (about ¼ pound) 1 cup fat-free, less-sodium chicken broth 1 ½ cups cooked Arborio rice ½ cup (2 ounces) grated fresh Romano cheese 2 tablespoons butter or stick margarine 1 tablespoon chopped fresh (or 1 tsp dried) thyme ¼ teaspoon salt ¼ teaspoon black pepper
NUTRITION PER SERVING: CALORIES 322; FAT 10g (sat 6.1g, mono 2.9g, poly 0.5g); PROTEIN 10.7g; CARB 47.8g; FIBER 2.4g; CHOL 30mg; IRON 2.6mg; SODIUM 500mg; CALC 179mg. Lemon-Pepper Shrimp Linguine From Health, September 2001 Yield: 4 Servings (serving size 1 1/2 cups) We love this Lemon-Pepper Shrimp Linguine prepared and served with 2015 Soaring Hawk Viognier. The fruity notes in the Viognier work beautifully in this very simple, tasty dish! 1 Tablespoon olive oil 3 cups medium raw shrimp, peeled and deveined (about 1 1/2 pounds) 3/4 teaspoon salt, divided 3 garlic cloves, minced 1 cup dry white wine (such as 2014 Soaring Hawk Viognier) 1 cup fat-free, less-sodium chicken broth 1 teaspoon grated lemon rind 2 Tablespoons fresh lemon juice 1 1/2 teaspoons coarsely ground black pepper 2 Tablespoons chilled butter, cut into small pieces 4 cups hot cooked linguine (about 8 ounces uncooked pasta) 1/4 cup fresh parsley, chopped 2 teaspoons pine nuts, toasted Heat oil in a large nonstick skillet over medium-high heat. Add shrimp; sprinkle with 1/2 teaspoon salt, and sauté 4 minutes. Stir in garlic; cook 45 seconds. Remove shrimp with a slotted spoon; set aside. Add the remaining 1/4 teaspoon salt, wine, broth, lemon rind, lemon juice and pepper. Bring to a boil; cook until reduced to about 1 1/2 cups (about 8 minutes). Stir in shrimp and butter; cook over high heat 2 minutes or until shrimp is done (it will turn pink). Stir in pasta and parsley; cook until thoroughly heated. Sprinkle with pine nuts and serve. Note: Serve with Mixed Green Salad with Lemon-Garlic Vinaigrette (recipe in SALADS above) and garlic bread for a delicious and nutritious meal! NUTRITION PER SERVING: Calories: 492; Calories from fat: 25%; Fat: 13.8g; Saturated fat: 4.9g; Monounsaturated fat: 5g; Polyunsaturated fat: 2.3g; Protein: 43g; Carbohydrates: 44g; Fiber: 2.9g; Cholesterol: 274mg; Iron: 6.8mg; Sodium: 898mg; Calcium: 116mg. Easy Slow-Cooked BBQ Pulled Pork We developed this recipe to feed a crowd with little effort - and it's really delicious! We always get rave reviews! It is terrific served with Soaring Hawk Zinfandel. It doesn't take long to put the ingredients together to get it started, but it does take all day to cook slowly in a slow cooker, so plan ahead. Serves 12-20, depending on the size of your pork roast and whether you make mini sliders or full-sized sandwiches. When we use a 5-pound pork roast and make sliders we can easily feed 18. 3- to 5-pound pork roast, butt or shoulder 1-2 tablespoons olive oil 36-40 oz. bottle of your favorite barbecue sauce 12 oz. bottle of beer (we love to add Firestone 805, a local favorite!) Garnish: Dill pickle slices Red onion, thinly sliced Coleslaw Heat the olive oil over medium heat in a large sauté pan. Add the pork roast and sear until golden brown on all sides. Add the seared pork roast to the crock pot. Pour the barbecue sauce and beer over the pork roast. Put the lid on the slow cooker and set to cook on slow for 10 hours. To serve: We like to make this BBQ Pulled Pork into little mini sliders, which is a very fun meal. You can obviously do the same with large-sized buns or rolls. Garnish with dill pickles slices, thinly sliced red onion and prepared coleslaw. Note: For an easy coleslaw preparation, we take prepared fresh coleslaw mix of shredded green and red cabbage with carrots and mix in a little of our favorite prepared salad dressing that has a hint of sweetness such as honey mustard, poppyseed or coleslaw dressing. Easy Pulled Pork Salsa Verde Serves 8-12 Another easy recipe that can feed a crowd for a fiesta! It is terrific served with Soaring Hawk Vineyards Viognier, an ice cold Pacifico or Firestone 805. It doesn't take long to put the ingredients together to get it started, but it does take all day to cook slowly in a crock pot, so plan ahead. 3- to 5-pound pork roast, butt or shoulder Kosher salt and freshly ground black pepper 1-2 Tablespoons olive oil 12 oz jar of your favorite salsa verde (we use Trader Jose’s) 12 oz bottle of beer (we love to add Firestone 805, a local favorite!) Serve in corn or flour tortillas to make tacos, burritos, tostadas or enchiladas Garnish: Cilantro Red onion, thinly sliced Lime wedges With a paper towel, pat the pork roast dry then season with salt and pepper. Heat the olive oil over medium-high heat in a large sauté pan. Add the pork roast and sear until golden brown on all sides. Add the seared pork roast to the crock pot. Pour the salsa and beer over the pork roast. Put the lid on the crock pot and set to cook slowly for 10 hours. Note: If you don't have all day to let it cook, buy the 3-pound pork roast and cook at higher setting for 4 hours. Spicy Black Beans and Smoked Corn Street Tacos with Broccoli Slaw in a Citrus-Cilantro Vinaigrette Serves 18-20, depending on size of tacos You can smoke the corn in a smoker if you have one (see tip below), put the corn on a grill or roast in the oven (without the husks) or just add some corn prepared in your favorite method. The corn is a delicious addition to the spicy black beans to make a great taco! The beans are even better prepared a day ahead, making this a dish that's super easy for entertaining! 10 ears Smoked Corn, cut off the cob (see below) Spicy Black Beans (recipe follows) Broccoli Slaw with Citrus-Cilantro Vinaigrette (recipe follows) 36 Corn tortillas, street taco size Combine corn and black bean mixture. Fill steamed corn tortillas with about 1/4 cup filling and top with prepared broccoli slaw. These are also delicious topped with a bit of Cotija cheese, a Mexican part skim crumbly cheese found in most large supermarkets. Smoked Corn Remove hair from corn and wash corn. Replace husks, soak in water (with a weight) for at least one hour. Place in smoker for 3 hours at 250 degrees. Spicy Black Beans From Lompoc Bean Co We have prepared two versions of these beans for events: Vegetarian and non. The non-vegetarian beans were by far the bigger hit, but the Veggie beans were good too. I substituted vegetable broth for chicken broth and used olive oil to sauté the veggies instead of the bacon fat. 1 lb (2 cups) dried Black Beans 4 ½ cups water ¼ lb. Bacon, chopped (or use 3 tablespoons olive oil to keep it vegetarian) 5 cloves garlic, minced 2 stalks celery, diced 1 large carrot, peeled and diced 1 medium onion, diced 1 jalapeño chili, seeded and minced 1 bay leaf 1 Tablespoon chili powder 1 tsp cumin ½ - 1 Tablespoon cayenne pepper (I used the smaller amount and it was quite spicy!) ½ - ¾ tsp black pepper 8 cups chicken broth (or vegetable broth to keep it vegetarian) Soak beans for 24 hours, drain and rinse. Cover beans with generous amount of cold water and bring to a boil; boil for 20 minutes. Drain, rinse and set aside. Cook bacon until crisp. Add garlic, celery, carrot, onion, jalapeño and bay leaf. Cook until vegetables are tender. Add chili powder, cumin, cayenne and black peppers. Stir about 1 minute. Add beans and chicken broth. Cook at a slow boil until beans are tender and most of the liquid is absorbed, about 1 ½ to 2 hours. Season with salt, remove bay leaf, and garnish as desired. Broccoli Slaw with Citrus-Cilantro Vinaigrette The cilantro is subtle in this vinaigrette and makes for a fresh and lively slaw. You can use any type of slaw mix, but we particularly like the crunch and healthy benefits of the broccoli slaw that is readily available these days. Experiment with your own veggie mix! 1, 32-oz package prepared Broccoli Slaw Mix or your favorite cabbage slaw mix Citrus-Cilantro Vinaigrette (recipe follows) Citrus-Cilantro Vinaigrette Adapted from a recipe by Rick Bayliss, Frontera Makes 1 ¼ cups 1/3 cup vegetable oil, olive oil or combination of both 3 tablespoons white wine vinegar ¼ cup orange juice ½ teaspoon grated orange zest 1/3 cup fresh lime juice ½ teaspoon grated lime zest ½ cup packed cilantro, thick lower stems broken off Fresh hot green chile to taste (2 serranos OR 1 jalapeno), stemmed and roughly chopped (optional – you can also “seed” the chile[s} for less heat-2 seeded serranos brought out a very fresh, soft heat at the back of the palate) 1 scant teaspoon salt Combine all ingredients in a blender and process until smooth. Taste and add more salt, keeping in mind that dressings should be highly seasoned. Pour into a jar, secure the lid and refrigerate until ready to use. Shake well immediately before use. Mixed Green Salad with Lemon-Garlic Vinaigrette
From Health, September 2001 Serves 4 4 cups Red leaf lettuce, torn into bite-sized pieces 4 cups Kale, main stem removed and leaves shredded crosswise with a sharp knife 1/2 large cucumber, peeled, sliced and quartered 1/2 medium red onion, thinly sliced 2 teaspoons pine nuts, toasted Lemon-Garlic Vinaigrette (recipe below) Place vegetables into a large bowl and toss with the vinaigrette just before serving. Place on salad plates and top each plate with 1/2 teaspoon pine nuts. Lemon-Garlic Vinaigrette 2 garlic cloves, minced 1 teaspoon Dijon mustard Juice of half of a large lemon 2 Tablespoons dry white wine (such as 2014 Soaring Hawk Viognier) 1 tablespoon white wine vinegar Salt and pepper to taste 2 tablespoons good quality extra virgin olive oil Combine all ingredients except the olive oil in a small bowl. Add the olive oil slowly while whisking to emulsify. The dressing can be kept up to three days in the refrigerator. SOUPS Red Curry-Carrot Soup Recipe by Jill Fariss, Soaring Hawk Vineyards This is a quick and easy recipe. This soup gets even better when you make it ahead, after melding together for a day or so. If you make it ahead, just add the coconut milk later, just before heating and serving. This soup is fantastic paired with Soaring Hawk's Barrique Blanc or a lightly oaked Chardonnay. Serves 8 2 tablespoons unsalted butter 1 large onion, peeled and chopped 6 cups chicken broth 2 pounds carrots, peeled and sliced 2 tablespoons grated fresh ginger 2 tsp red curry paste 2 tsp Kosher salt ½ tsp white pepper 1, 13-oz can coconut milk Directions In a large pan or Dutch oven, over medium high heat, add butter and onions and cook, stirring often, until onions are translucent, but do not brown. Add broth, carrots, ginger and red curry paste, stirring to combine. Cover and bring to a boil. Reduce heat and simmer until carrots are tender when pierced. (I put in an electric pressure cooker set for Soup/Stew mode for 10 minutes.) Remove from heat and transfer to a blender or use an immersion blender. Pulse the blender to start it and then purée until smooth. Bring soup to a simmer, add coconut milk, salt and pepper and serve hot. Garnish with Yogurt-Lime drizzle (see below) or unsweetened coconut chips and finely chopped chives. Yogurt-Lime Drizzle 1/2 cup plain Greek non-fat yogurt Zest of one lime Add fresh Lime juice to get to desired consistency, about 1/2 to one lime Combine all ingredients and place in a squeeze bottle or zip top bag with a small hole cut in the bottom so you can make fancy drizzles on your soup. Hummus with Curried Cauliflower and Caramelized Onions
Adapted from Food and Wine Magazine (August 2015) by Soaring Hawk Vineyards. We really lightened up this delicious, flavor-filled appetizer. You can make everything ahead of time so it is very easy for entertaining! Hummus (see recipe below) Curried Cauliflower (see recipe below) Curried Caramelized Onions (see recipe below) Extra virgin olive oil Pita bread, naan or crackers for serving Prepare hummus, cauliflower and caramelized onions. Spread hummus on plate or shallow dish. Top with cauliflower and onions, drizzle with olive oil. Serve with pita bread, naan or crackers. Note: If you have prepared the cauliflower and onions ahead of time, we suggest that you bring them to room temperature or heat them up in the microwave just a bit (30 seconds-1 minute) before placing on the hummus, just so they are not cold right out of the refrigerator. Hummus You can use store-bought hummus, but this recipe from Weight Watchers Community is easy to make - and it's healthy and delicious! 5 tablespoons Tahini (Mediterranean sesame paste) 1 tablespoon hot water (or more to create desired consistency) 4 tablespoons fresh lemon juice 3 cloves garlic, minced ½ teaspoon salt 1, 15-oz. can garbanzos (chickpeas) Mix first 5 ingredients in a glass bowl until combined. Process garbanzos in a food processor until smooth. Add Tahini mixture to bowl of food processor with garbanzos and process until smooth, adding additional warm water if needed to achieve desired consistency. Curried Cauliflower ½ head fresh cauliflower, trimmed to florets 2 teaspoons extra virgin olive oil ½ teaspoon curry (add more if desired for a more pronounced overall curry flavor) Salt and freshly ground black pepper to taste Preheat oven to 400 degrees F. Place cauliflower florets on a baking sheet, drizzle with olive oil, curry, salt and pepper. Mix together to coat well. Bake for 30-35 minutes or to desired doneness. Curried Caramelized Onions 2 medium onions, sliced 2 teaspoons extra virgin olive oil ½ teaspoon curry (add more if desired for a more pronounced overall curry flavor) Salt and freshly ground black pepper to taste In a large sauté pan, cook onions in olive oil, curry, salt and pepper over medium heat until caramelized, about 20-25 minutes. Wine pairing note: This appetizer pairs perfectly with Soaring Hawk’s barrel-aged Viognier, "Barrique Blanc" or a lightly oaked Chardonnay. Grilled Asparagus with Prosciutto & Blue Cheese We love this appetizer paired with a dry and refreshing Soaring Hawk Rosé. Serve straight off the grill or make ahead and serve at room temperature - it's perfect for make-ahead entertaining! 12 fresh asparagus spears, washed, trimmed and cut into 2 1/2- to 3-inch pieces 2 oz. Prosciutto, cut into 2-inch strips 2 Tablespoons blue cheese, crumbled olive oil for drizzing freshly ground black pepper Wrap the asparagus in a damp paper towel and microwave for 1-2 minutes, to desired doneness. For each asparagus piece, lay out one 2-inch strip of Prosciutto, set an asparagus piece on top of Proscuitto crosswise, then put a few crumbles of blue cheese along the side of asparagus and wrap the asparagus and blue cheese with the Proscuitto. Place in a grill basket if you'll be grilling, or on a baking sheet to broil in the oven. Repeat with the remaining asparagus spears. Lightly drizzle the Prosciutto-wrapped asparagus spears with olive oil and sprinkle with freshly ground black pepper. Place on the grill or in the broiler for about 3-5 minutes, until golden brown and the blue cheese sizzles just a bit. Enjoy warm or at room temperature. Serves 12-18, depending on how many pieces you get out of the lengths of your asparagus spears. Serving size is 2 Proscuitto-wrapped asparagus spears. Notes: If you're trying to impress, you may want to make long pieces ensuring that all pieces include the tips of the asparagus and save the remaining stems for another use. If it's just a Wednesday night on the deck, use the stems too! A little blue cheese goes a long way, so use an amount that suits your personal taste. Or try goat cheese, feta, or your favorite cheese. |
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