We will be closed on Easter Sunday in observance of the Holiday.
Archive for the ‘2 News’ Category
3 lbs beef chuck cut into 1 ½” pieces
1 lb hamburger
1 medium onion, small dice
2 medium carrots, cut into 3/4 inch pieces
2 celery rib, cut into 3/4 inch pieces
¾ lb small brown mushrooms, quartered
1 can crushed tomatoes (16oz)
2 tablespoons tomato paste
1 cup frozen petite peas thawed
1 to 2 packs dry brown gravy mix depending on thickness
2 garlic cloves, small dice
1 cup full-bodied red wine (Solis Merlot Estate)
2 cups beef stock
2 teaspoons Italian seasoning
Chopped fresh herbs (thyme, rosemary and parsley)
1 bay leaf
Salt & pepper to taste
Preheat oven to 250 degrees. Season the stew meat with salt & pepper. Heat a thick bottomed large pot over medium high heat, add some olive oil to coat the bottom, just before smoking add half the meat and sear until well browned on all sides, remove the meat to an oven proof pot. Pour out any fat that remains and carefully deglaze the pot with half of the wine and half of the stock and simmer for a few minutes scraping up any brown particles and pour into the pot with the meat. For second batch, after you take out the meat leave the fat and add a little more olive oil if needed, and saute the diced onions for a few minutes, add the garlic and saute a few minutes more, deglaze with the rest of the wine and stock scrapping the bottom of pan and add to stew pot. Add the crushed tomatoes, tomato paste, Italian seasoning, and bay leaf and mix, cover the pot and put in the oven for 2 ½ hours. During last ½ hour of cooking, brown off the hamburger and drain out any liquid, in a separate pan add some olive and saute the carrots, celery and mushrooms. After 2 ½ hours take the stew out of oven and using a large spoon carefully remove any oil that may have risen to top. Add the hamburger and vegetables to the stew, sprinkle in1 pack of the brown gravy mix to incorporate, if needed sprinkle in other pack depending on how thick you like it. Put back in the over for 30 more minutes OR until stew meat is very tender. Add the peas and salt and pepper to taste. When ready to serve ladle over polenta and sprinkle with fresh herbs. Enjoy with a glass of Solis Merlot.
Note* The cooking time will depend on the size of the stew meat. I usually use well marbled chuck and cut them into 1 ½ inch pieces.
1 1/2 lbs. Chicken Fried Steak
2 lg. Bell Peppers (any color)
2-3 cloves garlic
1 14oz can Tomato Sauce
2-3 eggs (beaten)
1 cup breadcrumbs
many tablespoons olive oil
Remove seeds slice and sauté the bell peppers for 15 to 20 minutes add tomato sauce and cook for another 5 minutes. Spread 1/2 of the sautéed pepper mixture in a baking dish.
Meanwhile, crush garlic, spread on steaks, dip steaks in beaten eggs then dip in breadcrumbs. Fry steaks in hot pan with olive oil until brown (no need to overcook at this step).
In baking dish, layer steaks with bell pepper mixture.
Cover and bake in the oven for one hour at 350 degrees.
Serve hot over rice with glass or 2 of Cara Mia!
Makes 4 servings
Harvest is near. Mike says the Zinfandel will be picked first, currently about 23.4 brix, we expect to start harvesting in about 10 days. Chardonnay, Fiano, Merlot, Sangiovese will soon follow. The crop is very even this year thanks to a normal summer weather pattern, unlike the past two summers. We will see better quality, consistent fruit ripening earlier than the last couple of years. If all goes as planned (which is unlikely in this business), we should be finished harvesting the Cabernet Sauvignon by the end of October. Hope to see you for the Fall Passport Weekend.
This is Rich’s version of an east coast lobster roll using shrimp instead of lobster. The key to this recipe or to any shellfish or fish recipe is not to overcook the shellfish.
- 1 ½-lbs raw shrimp
- ¾ -cup mayonnaise
- ½ -rib celery finely chopped
- 1-tablespoon capers chopped
- 1-tablespoon fresh lemon juice
- 1-tablespoon chopped fresh dill
- 2- teaspoons chopped chives
- ½- teaspoon grated lemon zest
- 6-small hotdog buns
- Butter, softened
- 2-cups Solis Fiano Estate 2011
- 6- cups water
- 2- teaspoons sea salt
- 1/2- lemon squeeze then quartered
- ½-bunch parsley
- 1 bay leaf
- Ice bath, water and ice
For poaching the shrimp, put all the poaching ingredients in a pot, bring to a boil and simmer 10 minutes. Lower the heat so you have a rolling simmer, add the shrimp and poach for 3 minutes or until all the shrimp have just turned orange in color. Immediately submerge the shrimp in an ice bath. For the mayo mixture add all the ingredients in a bowl and whisk to combine. When shrimp have cooled, peel the shells and chop into medium chunks. Add the shrimp to the mayo mixture. Open the hotdog buns and brush with butter, grill or put under broiler until golden. Divide the shrimp mixture to the buns and enjoy with a glass or 2 of Solis Fiano Estate 2011.
A lot going on in the vineyard this time of year. Not to mention some significant changes too. Due to the beautiful weather in May, we are seeing rapid growth on the vines. Also we are just beyond the flowering stage, so the young fruit has set and is beginning to mature; everything is very green and tender.
Some changes in the estate vineyard: we recently grafted over more Cabernet Sauvignon to Cabernet Franc, this has been an ongoing project and we expect that we will have a light crop of Cabernet Franc this season, enough to add to our Cara Mia, but hopes of a varietal in the future. We also just converted over some estate Merlot to Petite Sirah. The PS will be used in our newest Rhone blend and some day its own varietal too.
4 – Boneless duck breast with skin
Kosher salt & freshly ground black pepper
Glazed Hoisin Sauce
1 – Cup hoisin sauce
¼ – cup soy sauce
¼ – cup honey
2 – Tablespoons rice wine vinegar
1 – Tablespoons minced garlic
1 – Tablespoons minced ginger
1 – Teaspoon crushed red pepper flakes
Pre-heat oven to 400 degrees – score the skin side of the duck breast in 2 different directions and season both sides with salt and pepper. Over medium high heat add a little peanut oil to a oven proof sauté pan, when hot add the duck breast skin side down and sear until golden brown about 6 to 8 minutes being careful not to burn, turn the duck breast over and sauté for 3 minutes longer. After 3 minutes turn the duck breast back over and brush with the hoisin sauce glaze and bake for12 minutes. Check duck for doneness, most restaurants will serve at medium rare, for medium you may have to cook a little longer. Let rest for 5 minutes before slicing. Drizzle some extra sauce over the duck and enjoy with a glass or two of the Solis Cabernet Sauvignon Estate 2007.
Hoisin Sauce Glaze – combine all the ingredients in a small pot and bring to a boil, simmer until thick about 4 to 5 minutes.
1-small yellow onion, small dice
2-Shallots, small dice
1-celery rib, small dice
1/4-small red bell pepper, small dice
1/4-small orange bell pepper small dice
1/4–small yellow bell, pepper, small dice
2-lb ground beef, 20% fat
1-lb ground pork
1-lb ground veal
2-teaspoons kosher salt
1-teaspoons freshly ground black pepper
1/2-cup heavy cream
2-teaspoons Dijon mustard
1-teaspoon worcestershire sauce
2-teaspoons dried thyme
2-teaspoons dried herbs de provence
1-cup panko breadcrumbs
1-cup cheddar cheese, shredded
FOR THE MEATLOAF – Pre-heat oven to 375 degrees. In a large sauté pan over medium high heat add some olive oil to coat the bottom of the pan, add the onion, shallots, celery and all the bell peppers and sauté for 6 minutes to soften, take off the heat to cool. In a large bowl add the ground pork, ground veal, ground beef, herbs add the, salt and pepper. Add the onion mixture to the bowl and gently mix to combine. In another bowl add the eggs, cream, Dijon, Worcestershire and panko, slightly mix. Add to the meat mixture along with the cheese and mix just to incorporate, don’t over mix. Put the mixture in a loaf pan or shape into desired size on a sheet pan lined with parchment paper. Top the loaf with BBQ sauce. Bake for 45-minutes to 1 hour or until you reach an internal temperature of 165 degrees. Take the loaf out of the oven and let rest for 10 minutes. Slice and top with the mushroom mixture and garnish with the parsley. Mushroom recipe to follow. Enjoy with a glass or two of Solis Cara Mia Reserve 2007.
SAUT’EED MUSHROOMS WITH PANCETTA
1/4 cup olive oil
1/2-lb pancetta chopped
2 – large shallots chopped
1/2 –lb shitake mushrooms sliced medium
1/2-lb cremni mushrooms sliced medium
1/2-lb portabello mushrooms cut in 3rds and sliced medium
Salt & Pepper to taste
Chopped parsley to garnish
Add the olive oil to a large sauté pan over medium high heat, add the pancetta and sauté stirring until slightly golden, add the shallots and mushrooms and sauté for 7 minutes longer until pancetta is browned and mushrooms cooked through, remove with from pan with slotted spoon.