Wine Pairing Recipies
Wine Infused Beef Flank Steak with Savory Mushroom Napoleon, Crispy Root Vegetable Cakes & Red Wine Cream Sauce
To Prepare a Day in Advance:
- 6 Medium Sized Portabellas
- ½ Cup Worcestershire
- ½ Cup Red Wine
- 1 Tablespoon Stone Ground Mustard
- 1 Tablespoon Thyme
- ½ Cup Oil
Preheat oven to 350 degrees. Remove stems from mushrooms. Using a pairing knife, scrape ribs from bottom side of portabellas. In a mixing bowl, combine remaining ingredients to make marinade. Layer portabellas on a bread pan and top with marinade. Cover with foil and bake for approximately 1 hour or until tender. When tender, remove from oven and let cool in marinade.
- ½ Pound Sliced Button Mushrooms
- ¼ Cup Small Diced Onion
- 1 Tablespoon Chopped Garlic
- 1 Tablespoon Canola Oil
- 1 tablespoon Thyme
- Salt and Pepper to Taste
Heat canola oil in sauté pan on medium/high heat. When hot, add diced onions and cook until translucent. Add sliced mushrooms. When juices from mushrooms appear, add the chopped garlic and thyme. Continue to cook, stirring constantly, until liquid is reduced and mushrooms are tender. Remove from heat and stir in salt and pepper. Set aside to cool.
Remaining Ingredients and Final Assembly:
- Prepared roasted Red Peppers
- ½ Cup Crumbled Gorgonzola Cheese
On a baking sheet, lay three portabellas in a line slightly overlapping. Sprinkle 2 tablespoons of cheese over the mushrooms. Lay three strips of roasted red peppers over the cheese. Sprinkle with 2 tablespoons cheese. Spread sautéed mushrooms over cheese. Repeat with 2 tablespoons cheese. Repeat with the peppers and cheese again. Lay remaining portabellas over the top. Place a toothpick in each portabella to hold together while heating.
Flank Steak Marinade:
- ½ Onion – Diced
- 2 Tablespoons Garlic
- 1 Cup Canola Oil
- 2 Cups Red Wine
- 1 Tablespoon Coarse Cracked Pepper
- 2-3 Pound Flank Steak Trimmed of Fat
Combine onion and wine in a small pot and reduce by half over medium heat. When reduced by half, add garlic and cracked pepper and let cool. Lay steaks out in a non-metallic container for marinating. Combine oil, red wine, and pepper and pour over the steak. Coat the meat completely and refrigerate. Turn meat over periodically.
Root Vegetable Cakes:
- 1 Large Leek
- 2 Medium Parsnips
- 2 Small Sweet Potatoes or Yams
- 4 Tablespoons Butter
- 2 Tablespoons Chopped Garlic
- 5 Eggs –Whipped
- ¼ Cup Flour
- 1 Cup Grated Parmesan
- Salt and Pepper
Cut end from leek and cut if half lengthwise. Clean and cut – from end to end – into half moons about 1/8” thick. Melt butter in a skillet over medium heat. When melted, add leeks and cook, stirring periodically until softened. Add garlic, salt and pepper and cook for 1 minute longer, then remove from heat and set aside to cool. With a cheese grater, grate the parsnip and the sweet potato or yam. Squeeze any moisture from the grated mixture. Mix the flour, cheese, and the leek mixture into the grated root vegetables. Stir the eggs into the mixture.
To Prepare When Serving:
Red Wine Sauce
- ½ Pound chilled Butter Cut into Small Cubes
- ¼ Cup Red Wine
- ¼ Cup Red Wine Vinegar
- 2 Tablespoons Finely Chopped Onions
- ½ Cup Cream
- Salt and Pepper
In a small saucepan combine wine, vinegar, and onions and simmer until only enough liquid remains to moisten the onions. Turn heat to low and add a few cubes of cold butter. Stirring constantly move the pan on and off the heat to melt butter but to keep it from separating. Once he cubes begin to disappear add a few more cubes and repeat. Continue this process until all the butter is used up. Add the cream and season with salt and pepper. Keep in a warm place away from direct heat. It is important that the butter does not warm up to the point where the fat and solids separate.
Preheat oven to 400 degrees. Warm two skillets on medium heat. Salt both sides of steak and sear in one of the skillets until golden brown on both sides. Place steak on baking sheet and finish cooking in the oven for approximately 15 minutes or when a meat thermometer reads 140 degrees. Cover mushroom napoleon with foil and heat in oven for 25 minutes. Set aside in a warm place for 15 minutes to allow the cheese to firm up. In a second skilled melt ½ tablespoon butter. With a ¼-measuring cup, scoop some root vegetable mixture into the skillet. Repeat to fill skillet. Flatten the cakes slightly with the back of a spatula. Cook until golden brown, turn over and cook the other side until golden brown. Spray a baking sheet with non-stick spray. When the root vegetables cakes are browned on both sides remove from the skillet and place on the sprayed baking sheet. Repeat until all mixture is used, approximately 18 cakes. When all root vegetable cakes are browned, put them in a pre-heated oven to cook 15 minutes. When flank steak is finished cooking let set 15 minutes before cutting.
With a sharp, serrated knife cut - on the diagonal - the napoleon into six equal pieces. Use the tooth picks to hold the pieces together. Place each piece at the top of the plate and remove the toothpick. Lay 3 root vegetable cakes overlapping, across the center of each plate. Spoon a generous amount of sauce over each of the stack of cakes. Repeat with each plate. Slice flank steak at a diagonal into ¼” strips and fan out over the root vegetable cakes. Distribute the meat evenly over the six plates. Drizzle remaining sauce over the meat. Enjoy with a bottle of Windy Point Pointless Red!
Exclamation Point, Pointless Red, Cabernet Franc or Cabernet Sauvignon
Pave of Beef in a Puff Pastry Shell with Savory Vegetables, Parsnip and Potato Puree and a Red Wine Cause
Created by: Chef Chris Van Dyke
- 4 (6) Ounce Beef Tri-Tip Steaks
- Puff Pastry Sheets
- 2 Medium Parsnips
- 4 Large White Potatoes
- 2 Medium Size Carrots
- 2 Celery Stalks
- 2 Medium Size Yellow Onions
- 2 Cups Half and Half
- ½ Cup Butter
- 2-3 Tablespoons Flour
- 2 Teaspoons Tomato Paste
- 1 Tablespoon Olive Oil
- 2 Eggs
- Better than Bouillon Beef Base
- 2 Tablespoons Thyme Leaf – Dried
- 2 Bay Leaves
- Kosher Salt
- Cracked Black Pepper
- 2 Cups Windy Point Wine
Season steaks with salt and pepper. Cover and refrigerate for an hour. To finish steaks 20 minutes before service. Pre-heat oven to 450 degrees. Sear steaks in an ovenproof skillet. When brown turn steaks over and place skillet in oven. Cook until the steaks reach the temperature of 140 degrees with a meat thermometer. Let rest 5-10 minutes before serving.
Puff Pastry Shells:
Cut 8 – 2.5” by 2.5” squares. Using a circle cooking cutter but the center out of four squares. Crack the eggs in a bowl and mix together with a little milk. Brush the full squares with the egg mixture. Place the cut squares on top. Brush the top of the cut out squares and the circles with egg wash. Bake in the oven according to directions on box. When cool, hollow out center to make an open cavity.
Red Wine Sauce:
Fine dice one onion. Sauté in olive oil over medium heat. When onions are soft and light brown add thyme leaf, re wine, and 2 teaspoons black pepper. Allow to reduce by half. Add 2 cups water, tomato paste, and bay leaves and let simmer. In another skillet, melt 4 tablespoons butter. When melted sir in flour to make a wet paste and cook slowly until a nut-brown appearance. Allow to cool, then whisk into water/wine mixture. It is important that the wine and water mixture is not boiling and that both ingredients are approximately the same temperature. Bring sauce to a light boil and allow to cook, stirring frequently until flour taste is gone. The sauce should be then in consistency so adjust with water accordingly. Add bouillon mixture to taste. Salt and pepper if needed.
Peel and cut carrots into coins about ¼” thick. Cook in boiling, salted water until just tender. Cook in ice bath. Trim celery ends and cut into ¼” thick slices. Cook in boiling, salted water until just tender. Cool in ice bath. Cut onions in half, lengthwise. Trim off ends and peel off skin. Cut into ¼” thick strips. Cooking in boiling, salted water until just tender. Cool in ice bath. At time if service: Drop vegetables in boiling water just to heat.
Parsnip and Potato Puree:
Peel the parsnips and potatoes and cut into similar sized pieces. Place them into a pot, add cold water and salt, and cook over medium/high heat until tender. In another pot, warm half and half with 4 tablespoons butter. Strain water off of potatoes and parsnips and mash. Add salt, pepper and enough of the half and half/butter mixture to make a nice semi-thick consistency. Put puree into a pastry bag with a large star tip and keep warm.
To Finish Place:
Place puff pastry at the top of the place with one corner pointing toward the bottom. Put vegetables into the hollowed out cavity. Ladle sauce over vegetables. It will flow out the openings and cover the bottom of the plate. Pipe three large haystacks of the parsnip puree just below and to the right of the puff pastries on the plate. Place the sirloins to the left of the pastries on the plate. Ladle more sauce if desired and place one of the circles on top of each of the pastries.
Seared Duck Breast with Medjool Dates and Windy Point Syrah Sauce, served with Crispy Risotto with Duck Thigh
Created by: Brad Masset – Birchfield Manor
- 1 Maple Leaf Farms Whole Duckling
- Chicken Stock - for Risotto
- Veal Stock
- 1 Walla Wall Sweet Onion
- ½ Cup Celery – Diced
- ½ Cup Carrots – Diced
- Risotto – Your Favorite Brand
- Medjool Dates
- 1 Bottle of Windy Point Syrah
- Maggi Seasoning
- Worcestershire Sauce
- Kosher or Sea Salt
- Fresh Ground Pepper
- 2 Tablespoons Chives – Finely Diced
- 1 Can Tomato Paste
- Vegetable Oil
Crispy Risotto Cake:
Take breasts and thighs of duck. Remove fat from duck breasts and trim excess fat from thighs. Get sauté pan hot and add vegetable oil. Generously salt and pepper and brown duck thighs. Remove from pan and add onion, carrot and celery (while pan is hot). Sauté until caramelization starts. Add 2 tablespoons of tomato paste until it colors. Add ½ cups Windy Point Syrah and reduce by ½. Add 2 cups veal stock and bring to a simmer. Pour over duck thighs, cover with foil and put in 300-degree oven for 2 to 3 hours or until meat will pull off bone. Remove and cool thighs (reserve the braising liquid).
Pull meat off thighs and dice finely. Make risotto per recipe and at the last moment add the diced meat and chives. Flatten risotto into oiled flat pan so it is firmly packed and about 2” thick. Cool. Stamp out 2” circles of risotto cake and gently sauté in butter until crispy.
Generously season duck breasts with salt and pepper. Sauté until medium rare. Let rest. Add braising liquid and dates to sauté pan and bring to a simmer. Adjust seasoning with Tabasco, magi, Worcestershire, salt and pepper, etc. Slice duck breasts into thin slices and arrange around risotto cake. Spoon sauce and dates over duck breast and sprinkle with chives.
Apple Wood Smoked Pork Loin Sandwich with Pickled Red Onion, Chipotle Mayo and Gouda
Created by: Chef Big John Caudill
- 2 Pounds Apple Wood Chips – available in the BBQ section of many department stores, like Fred Meyer
- 12 Ounces Windy Point Cabernet Franc Reserve
- 4-6 Pounds Pork Loin
- 2 Tablespoons Steak Seasoning
- ¼ Cup Sugar
Pickled Red Onion:
- 2 Large Red Onion – Sliced Thin into ¾” Sticks
- 1 Small Jalapeno Pepper – Seeded and Finely Diced
- 2 Cups Apple Cider Vinegar
- ¼ Cup Sugar
- 2 Tablespoons Oregano
- 1 Teaspoon Kosher Salt and Black Pepper
- 1 Can Chipotle Peppers in Adobo Sauce
- ½ Cup Mayo
- ¼ Teaspoon Kosher Salt
- ¼ Teaspoon Sugar
- ½ Teaspoon Lemon Juice
- 1 Loaf –Crusty Bread, Focaccia or Favorite Bread
- 8 Ounces Gouda Cheese – Smoked
Soak apple wood in the Windy Point Cabernet Franc Reserve for a minimum of 2 hours. 30 minutes prior to cooking, remove pork from refrigerator. Drain apple wood and reserve wine. Turn all grill burners to high and preheat grill for 5 minutes. Place pork on opposite side of grill only allow for slow, smoke roasted meat. If you have a meat thermometer with the long probe and digital real out, insert it in the middle of the roast now and set the temperature to 155 F. Let the chips burn on high for another 15 minutes, always rely on the meat temperature. Bring the reserved wine to a boil with the sugar in a small saucepan and reduce until it has a syrupy consistency. Periodically baste the pork loin with the wine reduction, creating a beautiful mahogany crust. This may take up to 2 hours depending on the heat of your grill. The combination of the wine soaked wood and the wine glaze impart a sweet and smoky character which worlds well with this sandwich. While he roast is cooking…
Pickled Red Onion:
Bring apple cider vinegar up to a boil, remove from heat and stir in sugar, oregano, kosher slat and pepper. Place red onion and jalapeno in a clean sealable jar and cover with cider mixture. Let cool and seal. These onions are best if done 24 hours ahead and last for weeks in the refrigerator.
Open the chipotle’s and spoon out 2 tablespoons of the liquid and mix with remaining ingredients until fully incorporated. Chill for service.
Once the roast had reached the proper temperature, remove from grill and cover loosely with foil while prepping the remaining ingredients. Toast the bread until lightly browned. Layer each side of bread with Gouda cheese and let melt slightly. Smear mayo over each side; add a thin layer of pickled red onion – without juice – on one side and top with thin slices of the pork roast. Put bread slices together and toast in oven for another 4-5 minutes.
Enjoy this dish with your favorite green or pasta salad and a bottle of Windy Point Cabernet Franc Reserve.
Pointless Red, Cabernet Sauvignon or Zinfandel
Red Wine Roast Beef with Herb and Black Pepper Polenta
Ingredients for Red Wine Roast Beef:
- 1 Teaspoon salt
- 1 Teaspoon Cracked Black Peppercorns
- 2 Tablespoons Olive Oil
- 1 Yellow Union (Diced)
- 2 Teaspoons Garlic (Minced)
- 2 Cups Windy Point Wine
- 1 ½ Pounds Bottom Round Roast
- 2 Carrots (Peeled and Rough Chopped)
- 1 Onion Cut in 1/8ths
- 2 Sprigs Rosemary
Directions for Red Wine Roast Beef:
Combine first seven ingredients in a gallon size Ziploc bag and shake to combine. Place the meat in the bag and refrigerate for a minimum of 3 hours. Preheat oven to 400-degrees. Place the carrots, onion and rosemary on the bottom of the roasting pan. Put meat on top and our ½ of the marinade. Roast the meat until done to your liking, checking on the liquid level and adding more water if necessary.
Ingredients for Herb and Black Pepper Polenta:
- 1 Tablespoon Olive Oil
- 1 Cup Onion (Diced)
- 1 Teaspoon Garlic (Minced)
- 2 Teaspoons Cracked Black Pepper
- 24 Ounces Chicken Stock
- 24 Ounces Milk
- ¾ Cup Cornmeal
- ½ Cup Semolina
- 1 Tablespoon Mixed Herbs (Chopped)
- ½ Cup Grated Parmesan
- Salt to Taste
Directions for Herb and Black Pepper Polenta:
Heat a large pot over medium/high heat with olive oil. Sauté onions until translucent, add the garlic and pepper and cook, stirring for 1 minute. Pour in the stock and milk and bring to a simmer. Slowly pour the cornmeal and semolina into the simmering liquid, whisking constantly to combine. Turn the heat down to low and stir in the herbs. Cover and cook polenta, stirring frequently with a wooden spoon, for 20 minutes. Sir in the Parmesan and adjust the seasonings.
Cabernet Franc or Exclamation Point
Gruyere Stuffed Chicken with Edamame Prosciutto Cake
Created by: Chef Big John
Ingredients for Stuffing:
- 4 Large Boneless Skinless Chicken Breasts
- 1 ½ Cups Gruyere Cheese (Shredded)
- 1 Tablespoon Lemon Zest (Minced)
- 1 Tablespoon Thyme (Minced)
- 1 Tablespoon Garlic (Minced)
Ingredients for Bean Cakes:
- 1 Pound Edamame (Thawed, Steamed until Soft then Mashed with Fork)
- ¼ Cup Prosciutto (Diced Small)
- ¼ Cup Red Onion (Diced Small)
- ¼ Cup Mild Green Chilies (Diced Small)
- ¼ Cup Fresh Mozzarella Cheese (Diced Small)
- ½ Cup Panko or Bread Crumbs
- ¼ Cup Vegetable Oil (Canola, Soybean, etc.)
Combine mashed soybeans with ham, onions, chilies, cheese and Panko. Mix well. Season mix with coarse salt and black pepper to taste. In a food processor, pulse 10 times to combine mixture. Divide bean mix equally into four portions. Shape bean mix into balls by rolling in your hands. Flatten balls to ½ inch thickness and refrigerate on a sheet pan until service.
Preheat oven to 400-degrees. Mix cheese, zest, thyme and garlic. Slit open chicken breast with 3-inch paring knife. Starting at thickest point of breast, pierce flesh with tip of knife. Sink knife blade in, then rotate knife inside breast to create a pocket. Keep knife blade parallel to cutting board. Try not to cut all the way through breast. Divide stuffing into fourths and stuff each breast. Really packing in stuffing, as it will during cooking process. Season outside of chicken with coarse salt and olive oil.
Roast chicken on upper rack in oven for 10 minutes until almost done. Broil breasts for 3-4 minutes to brown and crisp skin. Sauté edamame cakes in hot oil for 3 minutes on each side until well browned. Plate edamame cake topped with roasted chicken breast. Serve with wilted Friseé or Spinach. Enjoy with friends and family with a bottle of Windy Point Vineyards Cabernet Franc.