Patio Pairing with Vintage 44 Pinot Noir
Winery Chef DJ MacIntyre shares one of his favorite vegetarian recipes to pair with our Vintage 44 Pinot Noir. We hope you enjoy this cooking tutorial video for a portobello mushroom and fried pepper burger.
YIELD:
4 burgers
INGREDIENTS:
- Portobello Mushroom, whole with stem removed - 4 each, medium sized
- Italian Parsley (leaves and stems) rough chopped - 2 bunches
- Green Onion, cleaned, roots removed & rough chopped - 1 bunch
- Shallot, chopped ½” - 1 each
- Oregano, dried - 1 Tbsp
- Thyme, dried - 1 Tbsp
- Red Wine Vinegar - 1 cup
- Whole Grain Mustard - ¼ cup
- Kosher Salt - 2 tsp
- Black Pepper, ground - 1 tsp
- Extra Virgin Olive Oil - 2 cups
- Chevre, goat cheese - 1 cup
- Anaheim Pepper, large 6-7” long - 2 each (if small use 4 each)
- Onion Rings, baked or fried - 4 each
- Micro Greens or Arugula - 2 cups
- Potato Burger Bun - 4 each
METHOD:
Using a Vita-Mix or a high speed blender, add the chopped parsley, scallion, shallot, dried herbs, vinegar, mustard, salt and pepper. Start the blender on slow and gently pour the oil into the blender to make an emulsion. You will need to raise the speed of the blender to high as you start to add the oil. The vinaigrette is done when you have an evenly colored green emulsion that is thick and viscous. Remove vinaigrette from the blender and hold on the side.
Heat your BBQ grill up to 450° and cook your onion rings to desired temperature. Next, place the peppers on the grill and let cook for 8-10 minutes to achieve nice charring on all sides. Remove peppers from the grill and place in a bowl or Tupperware, then seal with a lid or plastic wrap and let sit.
Prepare your mushrooms first by basting all sides of the mushrooms with the vinaigrette and sprinkling a little salt and pepper to taste. Next, grill your mushrooms, about 5 minutes per side, basting them ever so often. While the mushrooms are grilling, remove the peppers from the bowl. The waxy skin should peel off very easily from inner meat. Then deseed the Anaheim pepper and cut to the size of the burger bun, roughly in half. Place the chevre in a separate bowl and slowly whisk in the remaining vinaigrette. You will not use all the vinaigrette, just enough to loosen the chevre to a creamy/spreadable consistency. Baste the mushrooms once more, then remove from the grill. After toasting the burger buns, spread the chevre mixture on each side, then add the grilled mushroom, pepper half and onion ring. Finish by placing the micro greens or arugula on the onion ring and the top half of the bun.
Serve and enjoy!
Purchase Vintage 44 Pinot Noir
May 20, 2020 at 12:00 PM
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Patio Pairing with Estate Rosé of Pinot Noir
Winery Chef DJ MacIntyre shares one of his favorite patio pairing recipes. We hope you enjoy this cooking tutorial video for artisan flatbread.
Flatbread with Beer Cheese Sauce
Pairs with 2019 Estate Rosé of Pinot Noir
Beer Cheese Sauce
YIELD: 1.5 QUARTS
INGREDIENTS:
Garlic,minced fine - 2 tsp
Vegetable stock - 2 cups
Heavy cream - 2 cups
Your favorite beer - 1 can
Cheese (cheddar, brie, gouda, etc.) chopped into ½” chunks - 2 cups
Corn starch - ¾ cup
Bay leaves - 2 each
Black pepper, ground - 2 tsp
Kosher salt - 1 tsp
METHOD:
In a heavy duty stock pot over medium-high heat, add the garlic, vegetable stock and cream, then bring to a boil. Once a boil has been achieved, turn the heat to low. Add the spices and beer, then bring to a simmer. In a mixing bowl add the cubed cheese and cornstarch. When the beer broth is heated thoroughly again, add the cheese and cornstarch. Using a whisk, stir until the cheese starts to melt. Then use a hand immersion blender to break down the remaining ingredients into a thick creamy sauce. Strain cheese sauce through a strainer and refrigerate for 1 hour. Sauce should be very dense. Store refrigerated until needed.
Flatbread Dough
YIELD: 14 EACH x 9 INCH
INGREDIENTS:
Fast Rising Yeast - ¼ tsp
Warm Water #1 - 2 Tbsp
Pizza Flour, “00” Mimosa - 1,375 grams
Warm Water #2 - 875 grams
Kosher Salt - 22.5 grams
Canola Oil - 2 ¼ tsp
METHOD:
Mix yeast with warm water #1 in a small bowl and let bloom for 5 minutes. Then add the flour, water #2 and salt to the mixing bowl, then mix with the dough hook attachment. While mixing, add the canola oil. Mix the dough until it is not sticking to the sides and is wrapping itself around the dough hook — add more flour if needed. Dough should only stick to itself.
Leaving the dough in the bowl, cover tightly with plastic wrap, then add another layer of plastic wrap over the bowl. Leave the dough out overnight at room temperature.
Portion dough into 9 oz. balls (approximately 1 ⅛ cups) and place into a greased white proofing tray or covered Tupperware. Refrigerate any leftovers. Proof dough balls at room temperature for 1 hour. Any longer and the dough will be over proofed and loose. Alternately, if it is summer and the weather is hot, try proofing for only 30 minutes.
Dust hands and tops of dough balls with flour before stretching and tossing. Dough should stretch but not be loose and “runny.” Stretch dough to about 10 inches in diameter.
At this point you are able to add the beer cheese sauce and your favorite toppings. Then bake or grill at 400-450° for 8-10 minutes or until crisp.
For the remaining dough, you can cook both sides of the flatbread skin on the flattop or griddle set at 200°. Then let cool to room temperature for about 20 minutes. Transfer them to a large air-tight container and refrigerate/freeze until needed.
Apr 21, 2020 at 12:43 PM
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Patio Pairing with 2017 Père Ami
Food and wine can provide comfort during challenging times, so Winery Chef DJ MacIntyre is sharing one of his favorite patio recipes. We hope you enjoy this cooking tutorial video for wild mushroom and herb crusted steelhead to pair with our 2017 Père Ami.
Wild Mushroom and Herb Crusted Steelhead
Pairs with 2017 Père Ami
4 servings
INGREDIENTS:
Steelhead, filet, cleaned - 1 side
Olive oil - 4 Tbsp
Lemon juice - 2 Tbsp
Dried porcini mushroom, ground medium fine - 4 Tbsp
Dried shiitake mushroom, ground medium fine - 3 Tbsp
Dried black trumpet mushroom, ground medium fine - 2 Tbsp
Lemon zest, dried - 1 tsp
Granulated garlic - ½ tsp
Thyme, dried - 1 tsp
Rosemary, dried & ground - ½ tsp
Oregano, ground - 1 tsp
Kosher salt - 1½ Tbsp
Black pepper, ground fine - 2 tsp
METHOD:
Mix all the dry spices together with the mushroom powders in a bowl. Next, squeeze the lemon juice over the whole filet. Then cover the filet with the olive oil and season the entire fillet with the ground mushroom rub. Let the fish sit for 10 minutes, allowing the mushrooms to bloom. Place steelhead on a cedar plank and grill at 350° for 8-10 minutes or until desired internal temperature is reached (145° recommended). Serve with earthy vegetables and rice and enjoy!
Apr 7, 2020 at 8:00 PM
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Pantry Pairings with Whole Cluster Pinot Noir
Food and wine can provide comfort during challenging times, so Winery Chef DJ MacIntyre is sharing one of his favorite childhood comfort food recipes utilizing ingredients commonly found in your pantry. We hope you enjoy this cooking tutorial video for ranch stew garnished with hash brown waffles to pair with our Whole Cluster Pinot Noir.
Ranch Stew with Hash Brown Waffles
Ranch Stew
YIELD: 4 QUARTS
INGREDIENTS:
White Onion, diced ½” - 1 each
Garlic, minced - 1 Tbsp
Canola Oil - ¼ cup
Ground Beef - 2 lbs
Canned Corn, drained - 2 cans
Canned Beans, kidney, white, pinto, navy & drained - 3 cans
Canned Tomatoes, diced - 3 cans
Mushrooms, fresh sliced ¼” or canned & drained - 1 cup or 2 small cans
Kosher Salt - 2 Tbsp.
Black Pepper - 1 Tbsp.
Bay Leaves - 2 each
Oregano, dried - 1 Tbsp
Thyme, dried - 1 ½ tsp
Basil, dried - 1 Tbsp
Chicken Stock - 4 cups
Cheddar Cheese, shredded - 1 cup
Green Onions, sliced - ½ cup
Jalapenos, fresh sliced -¼ cup
OPTIONAL: Green Tabasco - ½ cup
OPTIONAL: Tomato Paste - ¼ cup
METHOD:
In a heavy duty stockpot, heat oil over medium-high. Add onions and garlic, then saute until onions start to sweat and become translucent. Next, add the ground beef and cook until it starts to brown. Then add mushrooms, corn, beans, tomatoes, stock and seasonings. Add optional ingredients at this time as well. Reduce heat to a simmer and let cook for 20 minutes, stirring occasionally. The stew should thicken slightly, ladle into bowls and garnish with cheese, green onions, jalapenos and a hash brown waffle.
Hash Brown Waffles
YIELD: 4 WAFFLES
INGREDIENTS:
Dehydrated Idaho Spuds Hash Browns -1 box (4.2 oz wt)
Sea Salt - 2 tsp
Shallots, minced very fine - 2 Tbsp
Sour Cream - ⅓ cup
Whole egg - 1 each
Garlic Powder - 1 tsp
Onion Powder - ½ tsp
Black Pepper, ground - ½ tsp
METHOD:
Rehydrate hash browns according to the product's instructions. Then pour re-constituted hash brown on to a food-grade towel and sprinkle with salt. Let rest for 10 minutes. Then squeeze out all excess water from hash browns — the dryer the better. Heat waffle maker. In a small bowl, whip the egg. Next, add hash browns, sour cream, shallots, and seasoning. Mix together well. Using pan spray, spray the inside of the waffle maker. Layer the hash brown mixture over the hot irons about ½ inch thick. Close the waffle maker and let cook for 15 minutes until nice and crispy. Serve with ranch stew or on its own and enjoy!
Purchase 2019 Whole Cluster Pinot Noir
Mar 23, 2020 at 3:16 PM
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