Monthly Archives: July 2018

National Grilling Month – Week 3 Ft. Ridge’s Wine Country Spiced Lamb Spiedini

July 18th, 2018

We’re over half-way through National Grilling Month and over half-way through the winegrowing season. The winegrapes begin to change color (aka veraison) and warm sunny days transition into the most beautiful evenings.

This means we’ve been spending more time outside enjoying shared big plates of grilled goodies, pies, lots of laughs and, of course, Dry Creek Valley wine. For week 3 of National Grilling Month, we’ve got the perfect recipe from Ridge Winery for your next al fresco meal.

Ridge’s Wine Country Spiced Grilled Lamb Spiedini with Grapes

Ingredients:

• 1 tablespoon lemon juice
• ¼ cup olive oil
• 2 cloves garlic, minced
  2 tablespoons minced Italian parsley (divided)
• 1 ½ teaspoons salt
• ¾ teaspoon smoked paprika
• ¾ teaspoon ground cumin
• ½ teaspoon dried thyme
• ½ teaspoon ground coriander
• ½ teaspoon ground lavender
• ¼ teaspoon hot chile flakes
• ¼ teaspoon black pepper
• 1 ½ pounds boned leg of lamb, fat trimmed, cut into 1-inch cubes
• 1 pound red flame seedless grapes
• 10 bamboo skewers, soaked in water overnight

Directions:

1. In a large bowl, combine olive oil, lemon juice, garlic, 1 tablespoon parsley, salt, smoked paprika, cumin, thyme, coriander, lavender, chile flakes, and pepper. Add lamb and mix to coat thoroughly.
2. Cover and chill at least 1 hour or up to 1 day.
3. Thread cubes of lamb alternately with grapes onto 6 or 7 skewers.
4. Lay skewers over a solid bed of medium-hot coals or medium-high heat on a gas grill (you can hold your hand at grill level only 3 to 4 seconds). If using a gas grill, close the lid.
5. Cook, turning skewers as needed, until lamb is browned on all sides but still pink in the center (medium-rare: 5 to 6 minutes), or just barely pink in the center (medium: 6 to 7 minutes).
6. Pair with Bold, full-bodied zinfandels. Try it with Lytton Springs (excellent with older vintages too).
   

   Recipe provided by Chef Jesse McQuarrie of Feast Catering

Why this pairing works: Ridge Lytton Springs is an incredibly balanced wine that will please all of your guests. It has the rich, brambly fruit flavors you’d expect from a wine that’s 74% zinfandel but also structured tannins and balanced acid – making it a perfect complement to the spices like thyme and lavender in this grilled dish. If you choose a vintage that has been in the bottle for a few years, you’ll find more complexity and a softer style of red blend.  Check out Ridge’s website for more pairings specially crafted to pair with their variety of wines.

View past recipes here:

Amista’s Strip Steak with Arugula Pesto

Martorana’s Olio di Gio Pesto Marinated Grilled Shrimp

Pedroncelli’s Grilled Italian Sausages with Fennel, Red Onion and Basil Gremolada

Seghesio’s Grilled Berkshire Pork Chops with White Cheddar Polenta, Swiss Chard and Blueberry Compote

Did you try any of these recipes? We can’t wait to see!

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NATIONAL GRILLING MONTH – WEEK 2 FT. AMISTA’S STRIP STEAK & PEDRONCELLI’S GRILLED SAUSAGE

July 12th, 2018

The celebration continues as we feature weekly grilling recipes from your favorite Dry Creek Valley wineries and wines.

For week 2, we’re featuring Amista’s Strip Steak with Arugula Pesto & Pedroncelli’s Grilled Sausage with Fennel, Red Onion and Basil Gremolada. What’s the first pairing that comes to your mind? Keep reading and find out what each winery chose to pair with these grilled delicacies.

Amista’s Strip Steak with Arugula Pesto

Ingredients

• 2 lbs boneless strip steak about 2 inches thick
• 5/8 cup extra virgin olive oil
• 1 tbsp crushed garlic
• 4 sprigs rosemary
• 4 springs thyme
• 4 tbsps unsalted butter
• 10 ozs baby arugula
• 1/2 cup pine nuts
• 4 tbsps finely grated Parmesan cheese

Directions

1. Heat the BBQ until hot; lower to medium heat. Lightly rub the steak with olive oil and season generously with salt and pepper. Add the steak to the grill and cook over moderate heat until browned on the first side, about 4 minutes. Add the garlic cloves, herb sprigs and butter.
2. Turn the steak to the other side for 4 minutes. Using tongs, turn the steak on each of it’s sides until browned, about 2 minutes per side. Lay the steak flat, baste with the garlic butter. Continue to cook the steak for about 3 minutes, until an instant-read thermometer inserted in the center registers 125° for medium-rare. Transfer the steak to a cutting board and let rest.
3. Meanwhile, bring a saucepan of water to a boil. Add the arugula and cook for 10 seconds, then drain and cool under running water. Squeeze out the excess water and transfer the blanched arugula to a food processor. Add all but 2 tablespoons of the pine nuts, the Parmesan and the olive oil. Pulse to a coarse paste. Season the pesto with salt and pepper.
4. Thinly slice the steak and arrange on a platter. Spoon the pesto over the steak, sprinkle with the remaining pine nuts and serve.
5. Pair with Amista’s Cabernet Sauvignon for a “wow” moment.

Why this pairing works: This Cabernet has rich concentrated blackberry and a touch of roasted strawberry jam. It opens up to big, broad tannins that are bold and balanced making it an incredible pairing with grilled meats.

Pedroncelli’s Grilled Italian Sausages with Fennel, Red Onion and Basil Gremolada

Ingredients:

• 4 Spicy Italian turkey sausages
• ¼ C olive oil
• 3-4 cloves garlic
• red pepper flakes
• ½ t kosher salt
• 1 large red onion, cleaned, cutting into 12 wedges
• 2 medium bulbs fennel, cleaned and quartered
• ½ large head of cauliflower, sliced vertically to create ‘steaks’ about 1 inch thick
• 1 T lemon zest
• 1 cup fresh basil, cleaned
• 1 oz pecorino romano cheese, grated
• ½ cup toasted pine nuts

Directions:

1. Heat grill to medium-high. Drizzle olive oil on vegetables, lightly salt for grilling. Once grill is heated place a grilling mat or aluminum BBQ tray on one side and add onions and fennel. (for ease of grilling you may want to blanche or microwave the cauliflower before placing on the grill or grill pan) Simultaneously grill sausages, being careful not to let the grill “flare up”. Vegetables should be lightly caramelized and fork tender.
2. In a food processor add basil, garlic, a pinch of red pepper flakes, lemon zest, pine nuts and salt. Blend until nearly smooth. Add olive oil a little at a time and emulsify.
3. Assemble the plate drizzling the Gremolada over the sausage and cauliflower. Sprinkle with pecorino romano cheese.
4. This flavorful recipe will pair with many of your favorite Pedroncelli’s wines – try it with Sauvignon Blanc, Sonoma Classico or Zinfandel.

Why this pairing works: This versatile recipe complements the freshness and acidity in Pedroncelli’s Sauvignon Blanc or, if you prefer red wine, the structure of Sonoma Classico and its mild tannins make this a wonderful grill-side pairing.

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National Grilling Month – Week 1 ft. Martorana’s Olio di Gio Shrimp and Seghesio’s Pork Chops & Polenta

July 3rd, 2018

We’re celebrating National Grilling month all July long with our wineries’ favorite BBQed pairings ranging from the classic to the adventurous. We all know Dry Creek Valley Zinfandel is the quintessential wine to pair with all things grilled – and trust us, you’ll get some of those pairings, but did you know that Sauvignon Blanc, Chardonnay, Rhone wines and Cabernet can also complement the savory goodness that your grill imparts?

For week 1, we’re featuring Matorana’s Olio di Gio’s Pesto Marinated Grilled Shrimp and Seghesio’s Grilled Berkshire Pork Chops with White Cheddar Polenta, Swiss Chard and Blueberry Compote. Can you guess what these experts paired with these grilled delicacies? You’ll have to read and find out!

Martorana’s Olio di Gio Pesto Marinated Grilled Shrimp

Picture source:Cook Your Food.

Ingredients:

• ½ cup fresh basil
• ¼ cup fresh parsley
• 2 cloves garlic
• 3 tablespoons toasted pine nuts
• 4 tablespoons freshly grated parmesan
• 4 tablespoons Olio di Gio olive oil from Martorana Family Winery
• 2 tablespoons fresh lemon juice
• Salt to taste
• Pepper to taste
• 1 pound shrimp, peeled and deveined

Directions:

1. To make the pesto, pulse the basil, parsley, garlic, pine nuts, parmesan, Olio di Gio olive oil, fresh lemon juice, salt, and pepper in a food processor or blender until smooth.
2. Marinate the shrimp in the pesto for at least 20 minutes, up to overnight, in the fridge.
3. Skewer the shrimp (if using bamboo skewers, soak for at least 20 minutes prior to grilling).
4. Grill the skewers over medium-high heat until cooked, about 2-3 minutes per side.
5.  Serve with lemon wedges and a glass of 2017 Sauvignon Blanc or 2016 Chardonnay from Martorana Family Winery.

Why we love this pairing: the herbaceous qualities of thyme in the 2017 Sauvignon Blanc perfectly complement the fresh herbs used in the pesto while the nutty characteristics from the Chardonnay shine when next to their pine nut and parmesan friends.

You can find Martorana’s wine and olive oil via their website or their tasting room on West Dry Creek Rd. 

Seghesio’s Grilled Berkshire Pork Chops with White Cheddar Polenta, Swiss Chard and Blueberry Compote

This is an easy and delicious summertime dish – so don’t be intimidated by the steps. You can marinate the pork, cook the chard and make the compote one day ahead of time as well, leaving just the polenta and grilling Berkshire Pork Long-Bone Chops for the day of the meal.

PORK

INGREDIENTS:

• 6 each Berkshire Long-Bone Chops
• ¼ cup chopped fresh rosemary
• 4 cloves garlic minced
• ½ cup olive oil
• Salt and pepper to taste

DIRECTIONS:

The pork should be marinated a minimum of six hours but 24 hours would be ideal if you have the time. Toss all ingredients together and keep cold. You should pull the pork out of refrigerator and allow to come up to room temperature for at least an hour before grilling.

POLENTA —

INGREDIENTS:

• 1 cup polenta
• 2 cups chicken stock
• 2 cups milk
• 1 cup fresh grated aged white cheddar cheese
• 3 T butter

DIRECTIONS:

1. Bring the stock and milk to a boil.
2. Whisk in polenta and continue to whisk until polenta sets – around 4-5 minutes. Then cook on low heat until soft.
3. When finished cooking, add butter and cheese, taste and add salt if needed.
4. You can keep covered and hold warm until you cook the pork.

CHARD —

INGREDIENTS:

• 3 bunches Swiss chard – destemmed, cleaned and cut into 1 inch strips
• 2 each cloves of garlic sliced thin
• ½ lemon
• Olive oil
• Salt and pepper to taste

DIRECTIONS:

1. Sweat garlic in oil on medium heat until soft, then add leaves of chard.
2. Add 1 teaspoon of salt, and allow chard to wilt.
3. When wilted, season with salt and pepper to your taste and add the juice from ½ of one lemon.
4. If made ahead of time just heat up in pan on medium flame.

BLUEBERRY COMPOTE —

INGREDIENTS:

• 1 pint blueberries
• 2 T sugar
• 1 T plus 1 t of cornstarch
• ¼ cup port
• 2 T red wine vinegar
• 2 each shallots diced fine
• 1 T of butter

DIRECTIONS:

1. Coat berries in mixing bowl with sugar and cornstarch using a spoon. Make sure cornstarch and sugar are distributed evenly. Let sit for about 30 minutes.
2. Sweat the shallots in butter using a small sauce pan. Do not allow any color on the shallots.
3. Once the shallots are soft, add port and red wine vinegar and reduce by ½.
4. Add the blueberry mixture and cook until everything starts to thicken slightly and berries begin to soften.
5. If preparing the day ahead, allow to cool at room temperature and then refrigerate. To warm at a later time, heat gently in sauce pan or in oven to prevent scorching.

ASSEMBLY —

Pull pork from marinade and scrape off excess marinade with the hands to prevent garlic from burning on grill. Cook over medium-high charcoal until desired doneness is achieved. I generally pull mine at 145 degrees for a pink and juicy medium. Enjoy with a glass of Seghesio’s 2015 Cortina Zinfandel.

Why we love this pairing: this recipe joins together savory and sweet so well that we feel it highlights the best qualities in this bottle of wine – its subtle white pepper spice and classic dark cherry and raspberry notes make it truly a perfect barbecued pairing.

You can find Seghesio’s wine online, at their tasting room, or at a variety of wine shops and grocery stores near you.

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