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St.
Supéry Cabernet Sauvignon Napa Valley
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Cabernet
Sauvignon & Herb Gravy
Serve with your favorite turkey recipe and St. Supery Cabernet
Sauvignon.
Many chefs
consider poultry as a painter regards a blank canvas – an
opportunity to be creative. This untraditional sauce bridges the
gap between red wine and turkey and makes the perfect excuse to
enjoy St. Supery Cabernet Sauvignon with your holiday meal. The
beauty of this recipe is that it can be made ahead of time so
you can avoid the stress of last minute preparations and lumpy
gravy. The quantities can be doubled if you are feeding a crowd.
2 1/2 cups chicken
stock (homemade or low sodium canned broth)
2 1/2 cups veal or beef stock (homemade or low sodium canned broth)
1cup + 1/4 cup St. Supery Cabernet sauvignon
1 cup diced yellow onion
1/2 cup diced celery
1/2 cup diced carrot
2 cloves garlic - minced
2 tablespoons olive oil
1 tablespoon fresh sage – chopped
2 sprigs of fresh thyme
1 bay leaf
1 1/2 teaspoon poultry seasoning
4 tablespoons cornstarch
salt & pepper.
Add the olive oil to
a medium saucepan and sauté the onion, carrot, garlic and
celery over low heat until the vegetables are soft but not brown.
Add one cup of the
St. Supery Cabernet Sauvignon and simmer over medium heat until
the wine is reduced by half.
Add the beef & chicken stock, thyme, sage and bay leaf. Simmer for 20 minutes.
Mix the cornstarch
with 1/4 cup cabernet until smooth. Add the mixture to the sauce
and simmer for 1 minute to thicken. Strain the sauce into a clean
saucepan and add salt and pepper to taste. Keep warm until serving
time or refrigerate.
Makes approximately 1 quart.
Pork
Chops with Mushroom Stuffing
With St. Supéry Cabernet Sauvignon
2 tablespoons
olive oil
1/3 cup chopped onions
1/4 cup chopped celery
2 teaspoons minced garlic
2 cups mushrooms, sliced
1/2 teaspoon chopped fresh thyme
3 tablespoons Cabernet Sauvignon
2 cups cubed, dried, bread
2 tablespoons grated Parmesan cheese
1/4 teaspoon salt
1/8 teaspoon black pepper
3 thick cut pork chops
Heat a medium
pan over medium high heat. Add oil and onions. Sauté for 3 or
4 minutes. Add celery and garlic and cook until celery is tender.
Add mushrooms and thyme and cook until mushrooms are tender. Add
wine, cook until almost all moisture is gone. Remove from pan
and let cool completely. Add bread crumbs, Parmesan, salt and
pepper. Cut a slit into each chop to create a pocket. Sprinkle
inside with salt and pepper. Place a portion of stuffing into
each chop and tie or skewer each chop to hold stuffing inside.
Heat large sauté pan and add a little oil. Sear both sides of
each chop over medium high heat. Remove from pan and bake in 350 F
oven for about 20 minutes (until an internal temperature of 150°F
is reached). If any stuffing was left over, place in ovenproof
container and bake in oven until golden on top and serve with
chops.
Makes 4 servings.
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Seared
Duck with Fragrant Soy Sauce
pair with St. Supéry
Cabernet Sauvignon
Traditionally
this dish would be done by poaching a whole duck in the soy mixture,
but I've done a bit of westernizing on it. Though a few steps are
involved this is really easy to prepare and only takes a little
patience while the marinating and reducing take place. But that
will give you plenty of time to enjoy sipping on some St. Supéry
Cabernet Sauvignon while you await your savory Asian influenced
treat.
4 duck breasts
7 cinnamon sticks
15 star anise
20 cloves
5
shallots, halved
5 cloves garlic, smashed
4 cups soy sauce
2 tablespoons sugar
1 lemon grass, cut into thirds
2 teaspoons turmeric powder
4 cups water
Cut 4 to 5
cross hatches into duck skin to allow for marinade absorption. Combine
remaining ingredients and let duck marinate for 4 to 6 hours (covered
and refrigerated). Remove duck from marinade and pat dry. Put marinade
in medium pot and reduce over medium high heat until a thick sauce
is achieved (will take about an hour). Strain sauce and keep warm.
Heat a large sauté pan over medium high heat. Add some oil to pan
and heat. Add duck breasts, skin down, and sear until golden, about
4 to 5 minutes. Flip breasts and repeat on other side. Place duck
on sheet pan and put in oven preheated to 350 F. Cook until desired
doneness (I suggest medium rare) which should take about 10 minutes,
depending on thickness of duck breasts. Remove from oven and let
rest for 5 minutes. Slice. Serve with rice or pasta.
Makes 4 servings.
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Grilled
Balsamic Portobello Mushrooms
Pair
with St.
Supéry Cabernet Sauvignon
If
you are a mushroom fan, you will love this dish. You can serve
these beautiful mushrooms as an appetizer or use them on top of
grilled chicken or rice. You can even grill them up with the vinaigrette,
put them on a grilled roll, top with lettuce and tomato and enjoy
a juicy, healthy mushroom "burger."
4
large or 6 medium portobello mushrooms
1/2
cup St. Supéry Cabernet Sauvignon
1/4
cup balsamic vinegar
1 tablespoon
fresh lemon juice
1 cup
chicken stock
1 teaspoon
finely chopped fresh Italian parsley
1/2
teaspoon finely chopped fresh rosemary
2 teaspoons
minced onion
1 teaspoon
minced garlic
1/2
teaspoon salt
1/8
teaspoon freshly ground black pepper
Light charcoal or turn on gas grill to high and let charcoal heat
to white hot. Cut off hard ends of mushroom stems. Use a paring
knife to remove most of the mushroom gills on underside of cap.
Rinse portobellos and set on towel to dry. In a medium bowl, mix
together wine, vinegar, lemon juice, stock, parsley, rosemary,
onion and garlic. Slice mushrooms into 1/2-inch-thick slices.
Dip each slice into balsamic mixture and place on hot grill. Cook
for about 3 or 4 minutes and flip. Drizzle more vinaigrette on
mushrooms and cook another few minutes until mushrooms are soft
but not mushy or burned (cooking times will vary depending on
thickness of mushrooms and heat of grill). When done, salt and
pepper mushrooms and serve warm.
Makes
4 servings.
Note:
Mushrooms can also be cooked in at 350 oven on a sheet pan until
tender.
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Cassoulet
Pair with St. Supéry
Cabernet Sauvignon
A wonderful,
rich and hearty dish which is perfect for keeping you warm and nourished
through those cold months. This dish was a particular favorite at
the Wine Club Harvest Party this October.
2 pounds navy
beans
3 quarts
chicken stock
1 pound
bacon
1 pound
garlic sausage
2 medium
onions, diced
2 cloves
garlic, chopped
1 bay
leaf
2 teaspoon
chopped parsley salt and pepper
1 cup
dried bread crumbs
Place beans
in large bowl and cover with water. Let soak overnight. Drain.
Heat chicken stock to a boil, add beans. Cut bacon into small
pieces and add to beans. Reduce heat to medium and cook for 30
minutes. Cut sausage in half and then into slices (half rounds).
Add sausage to beans with onions, garlic and bay leaf. Cook another
30 minutes or until beans are tender but not mushy. If there
is still a lot of stock left over, strain the beans and reduce
stock until just enough liquid remains to keep beans moist but
not covered in liquid. Remove bay leaf. Add parsley, salt and
pepper to taste. Heat oven to broil. Spoon cassoulet into a large
casserole dish and cover with a layer of bread crumbs. Place
in oven for about 10 minutes or until bread crumbs are slightly
toasted. Serve warm as a side dish or with a piece of roasted
chicken or duck on top. Makes 12 servings. Note* To make the
dish more interesting and more flavorful use several kinds of
beans. I used 6 varieties at the Wine Club party like navy beans,
black beans, kidney beans, lima beans, beans and cannellino beans.
Be sure to soak all beans separately and cook them separately
as the all have different cooking times. Combine them just before
you add the sausage and onion then cook together for last 30
minutes.
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Rack
of Lamb with Fresh Herb Crust
Pair with St. Supéry
Cabernet Sauvignon
Simple? Yes.
Tasty? You bet! The first time I prepared this dish for my friends
I received the most compliments that I've ever had for a single
dish. Who says you have to slave away to prepare a fantastic meal.
Whip this one up, relax with a glass of St. Supéry Cabernet Sauvignon
while it cooks, throw some flour on your face then present it to
your family looking exhausted and they will think you were at the
stove all day long! Suckers.
2 lamb rack,
about 2 1/2 pounds each, trimmed
3 pieces
sliced white bread
1 cup
rough chopped fresh basil
1/2 cup
rough chopped fresh flat leaf parsley
10 leaves
fresh mint
olive
oil
salt
and pepper
Preheat oven
to 425F . Remove any excess fat still remaining on the lamb chops.
Use a knife to thoroughly clean chop "handles" or ask your butcher
to "French" the chops for you. Set aside lamb as crust is prepared.
Toast bread in toaster or in preheated oven until crisp and golden.
Cut off crusts. Combine basil, parsley and mint in food processor.
Pulse until herbs are finely chopped. Break up toast pieces into
food processor and pulse together with herbs. A bright green, slightly
moist herb crust should result. Results may differ depending on
the moisture level of the herbs so add more bread or herbs until
the desired consistency is met (should look like nice, bright green
Astroturf if you can believe it!). Spread crust mixture out evenly
on a plate. Sprinkle lamb racks with salt and pepper on all sides.
Heat a large sauté pan. Drizzle with a little oil. When pan is hot
sear lamb chops quickly on all sides until browned, about 1 - 1
1/2 minute per side. Remove from pan and roll in crust mixture to
coat. When racks are well coated, place on baking sheet in preheated
oven and cook for about 10 minutes (test for internal temperature
of about 130 ). Remove from oven and let sit 10 minutes before serving
or cutting into chops. Try serving the lamb with some creamy roasted
garlic mashed potatoes and fresh sautéed vegetables. Because the
lamb will be so succulent and juicy no sauce is needed, just a glass
of Cabernet Sauvignon to wash it down!
Serves 6.
Simon
& Garfunkel Herb Marinated Steak
Serve with St. Supéry 1999 Cabernet Sauvignon
Now
that we’ve gotten your attention with the title of this recipe,
check out the first line of the ingredients and you will understand.
This is really more of a method than a recipe. Be creative and alter
the quantity or selection of the herbs to suit your taste.
1
tablespoon each of fresh parsley, sage, rosemary & thyme –
rough chopped
1/2 cup extra virgin olive oil
2 cloves of garlic - minced
4 steaks (rib eye, T-bone or New York)
kosher salt & freshly ground black pepper
Combine the herbs, olive oil and garlic in a medium bowl. Add the
steaks and rub the marinade on both sides. Cover and refrigerate
overnight. Rub off as much of the herbs as possible and season liberally
with salt and pepper. Allow the meat to sit at room temperature
for one hour prior to grilling. Prepare a charcoal or gas barbeque
and grill the steaks over high heat until desired doneness.
Serves 4
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