March Madness Sweet 16

Salmon Coulibiac

Serves: 4

Ingredients:                                                

• 4 – 5oz. Salmon fillets, skinless & pin bones removed
• 4  fresh  mushrooms, sliced
• 2  tbsp fresh dill, snipped
• 4  5”x 7.5”  Puff pastry dough pieces
• Egg wash (1 egg yolk beaten with 1 tbsp water)

1. Preheat oven to 400° F. Season the salmon fillets with salt, pepper and dill weed.
2. Layer one sliced mushrooms in the center of each puff pastry dough, place a salmon fillet over the mushrooms, and fold the dough over the salmon just like an envelop.
3. Turn over the wrapped Coulibiac to the folded side and place on a baking sheet lined with parchment paper.
4. Brush the surface with the egg wash and make a 1” slit into the top of each Coulibiac (so the steam can escape). Bake for 20 minutes until golden brown.
5. Serve with a Beurre blanc.

Wine: A crisp Sauvignon Blanc

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

Jambalaya with andouille sausage and chicken 

Pair with Trine

Pre heat oven to 300'

Heat a small Dutch oven over low heat.  

Add 2 tsp olive oil to coat.  

Add 12 garlic cloves that have been crushed and cook about five minutes until fragrant, stirring occasionally. Remove the garlic and set aside.  

Increase heat to medium high and add 2 pounds boneless chuck roast trimmed to 2 inch cubes and sprinkle with 1/2 tsp salt and 1/4 tsp pepper.  Cook about 5 minutes and brown meat on all sides.  Remove the beef from pan and set aside.  

Add 1 cup red wine, preferably Pepper Bridge Trine! Bring to a boil. Add the garlic, beef and 3/4 tsp salt and 1/4 tsp pepper. Also add 2 cups chopped carrots, 1 1/2 cups chopped onion, 1/2 cup beef broth or stock, 1 tbsp tomato paste, 1 tsp rosemary, 1 tsp thyme, dash of cloves, a 14.5 oz can diced tomatoes, and 1 bay leaf. Bring to a boil.  

Cover and put in oven and bake at 300' for 2 1/2 hours until beef is tender.  

Discard bay leaf and serve over egg noodles.

Pour your glass of Trine and enjoy!

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

For the meatloaf: 

• 1 tbsp olive oil
• 4 cloves garlic, minced 
• 1 medium yellow onion, diced 
• 2 – 2.25 pounds ground meat, any combination of beef, pork or turkey 
• 1 teaspoons salt 
• ½ teaspoon to 1 tablespoon of spicy pepper mix (like Dead Cow) (the more you add, the spicier) 
• 1 tablespoon hot sauce of your choice 
• 1 tablespoon red wine vinegar or balsamic vinegar 
• 2 eggs 
• ¾ cup breadcrumbs (mix with fried jalapeno pieces for more spice) 

For sauce: 

• 1 can (16 oz) cranberry sauce 
• 1.5 cup elderberries, fresh or frozen 
• 1 tablespoon sugar 

Heat oven to 425 degrees.  Coat large baking pan with cooking spray. 

In a large bowl, mix together the meatloaf ingredients.  Form into a wide loaf and put into the baking pan.   

Mix together the sauce ingredients in a medium bowl until cranberry sauce is thoroughly broken up.   

Pour sauce over the meat loaf. Pop into oven for 50-60 minutes.  Check with meat thermometer.  It’s done when thermometer indicates 160 degrees.

Juicy beef + sharp cheddar = Cab’s dream match. The onions bring out its fruit-forward character.

Recipe:

Grill seasoned ground-chuck patties

Top with aged white cheddar and red wine-caramelized onions

Serve on brioche with garlic aioli

Quick Recipe:

Roast sweet potato cubes with cumin and paprika

Roll into tortillas with black beans and spinach

Top with vegan mole sauce (chili, cocoa, almond butter, spices) and bake

Enjoy with Pepper Bridge Winery Cab

Merlot’s velvety tannins and red fruit notes play beautifully with duck and the slightly sweet glaze.

Recipe:

Slow-roast duck leg confit until crisp

Reduce port wine with fresh cherries and thyme

Spoon sauce over the duck to serve

Serve with a glass of Merlot

A rustic, smoky twist on a classic. Grilled eggplant stands in for pasta, layered with ricotta, crushed tomatoes, and fresh basil. The softness of the Merlot pairs beautifully with the char, the creaminess, and that hint of sweet tomato.

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.