March Madness Elite 8

Leeks with peas, shitake mushrooms and sea scallops. 

Chop white part of leeks into quarters and wash. Cook in pan with salt, pepper, in butter and olive oil mix on med/low heat. Cook until leeks are soft and caramelizing. Add the mushrooms and frozen peas and continue to cook.  After 5 minutes turn the heat up to medium, add more butter and once melted add the scallops (pat them dry first). Cook until scallops are done. Serve over rice.

Pair with Sauvignon Blanc

Heat a cast iron skillet with 1 tbsp canola oil. Add 1 pound Italian Sausage, casings removed.  

Stir until browned and crumbly, about 8 minutes.  

Stir in 1 large sliced onion and 4 thinly sliced cloves of garlic.  Cook about 3 minutes.  

Add chopped red and yellow sweet peppers to taste along with 1 tsp oregano and 1/4 tsp crushed red pepper.  Cook until tender about 3 minutes. 

Stir in 1/2 cup white wine. Cook about 3 minutes.  

Add 1 - 28 oz can crushed tomatoes.  Bring to a boil. Reduce to medium low and simmer 10 minutes.  

Stir in 1 - 8 oz package pappardelle cooked noodles.  

Garnish with parmesan and basil. 

 Pour a glass of Sauv Blanc and enjoy! 

King Crab cakes with lemon garlic aioli; roasted potatoes and a green vegetable of choice.

Pair with Sauvignon Blanc

Ingredients

• 1 tablespoon olive oil
• 2 tablespoons unsalted butter, divided
• 4 quail, spatchcocked or semi-boneless
• kosher salt
• freshly ground black pepper
• 1 pound mixed wild mushrooms, cleaned and thinly sliced
• 1 large shallot, finely chopped
• 2 garlic cloves, minced
• 1 1/4 cups beef stock
• 1/4 cup heavy cream or half and half
• minced flat-leaf parsley

Instructions

Heat the olive oil and 1 tablespoon butter in a wide sauté pan or skillet over medium-high heat until the butter is melted and bubbling.

Pat the quail dry and sprinkle with salt and pepper. 

Add the quail to the pan, breast side down. Cook until browned, about 2-3 minutes, then remove from the pan and set aside.

Add the mushrooms to the pan in a single layer and cook undisturbed for 3-4 minutes so they can develop a nice, crispy browned texture.

Stir in a pinch of kosher salt and continue to cook, stirring every 3-4 minutes, until the mushrooms are deeply browned and reduced in volume.

Stir in the remaining 1 tablespoon butter, along with the shallot and garlic, and cook for 30 seconds more.

Return the quail to the pan.

Add the beef stock and bring to a simmer. 

Reduce the heat to medium low, cover, and cook for 20-25 minutes, until the sauce has darkened and thickened slightly.

Uncover and add the cream. 

Cook, uncovered, for 5-8 minutes more until the sauce thickens once more.

Sprinkle with minced parsley and serve.

Enjoy with Trine 

Herb crusted rack of lamb with red wine demi-glace, potato purée and grilled asparagus. 

Wine pairing: Trine

Zabuton Steak, cooked rare plus.

Served with a creamy parmigiana reggiano sauce, arugula  with olive oil and salt and pepper, and blistered tomatoes with a balsamic drizzle.

Pair with Trine

Decadent, a little playful, and seriously crowd-pleasing. The rich cheeses and salty pancetta bring texture and umami, while Merlot keeps things grounded with soft tannins and a smooth finish.  Our favorite mac and cheese, but make it grown-up.

Savory, seared pork meets a sticky-sweet fig glaze that mirrors the ripe fruit in Merlot. It’s an easy way to dress up a weeknight dinner and still feel like you’re dining somewhere fancy.