Monday, September 11, 2017

Pacific Rim Salmon with Kenneth Volk 2014 Verdelho



INGREDIENTS
1/2 cup unsweetened pineapple juice               5 teaspoons sesame oil, divided

1/4 cup reduced-sodium soy sauce                  2 teaspoons honey

2 tablespoons prepared horseradish                1/2 teaspoon coarsely ground pepper

2 tablespoons minced fresh parsley                5 green onions, coarsely chopped

8 salmon fillets (6 ounces each)                     
DIRECTIONS
In a small bowl, combine the pineapple juice, soy sauce, horseradish, parsley, 3 teaspoons sesame oil, honey and pepper. Pour 2/3 cup marinade into a large resealable plastic bag; add salmon and green onions. Seal bag and turn to coat; refrigerate for 1 to 1-1/2 hours, turning occasionally. Add remaining sesame oil to remaining marinade. Cover and refrigerate for basting.

Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill salmon, skin side down, covered, over medium heat or broil 4 in. from the heat for 8-12 minutes or until fish flakes easily with a fork, basting frequently with reserved marinade. Yield: 8 servings.

Originally published as Pacific Rim Salmon in Taste of Home August/September 2008, p4

Balsamic Braised Beef Short Ribs with Dark Star Cellars ~ 2014 Cabernet Sauvignon


Prep time 10 mins Cook time 6 hours Total time 6 hours 10 mins

Serves: 4-6 servings
Ingredients
2-3 lbs. of bone-in beef short ribs
1 tablespoon of coconut oil
15 oz. can of tomato sauce
½ cup of balsamic vinegar
4 whole dried dates
6 garlic cloves, smashed
1 teaspoon of black pepper

Spice Blend:
2 tablespoons of course sea salt
1 tablespoon of dried rosemary
1 tablespoon of dried sage
1 tablespoon of garlic powder
1 tablespoon of onion powder
1 tablespoon of paprika

1. In a small bowl, mix together course sea salt, dried rosemary, dried sage, garlic powder, onion powder, paprika, and black pepper.
2. Pat dry bone-in beef short ribs. Rub spice blend into both sides of the short ribs.
3. Heat a large skillet to medium high heat. Add coconut oil to pan and sear the short ribs for 2-3 minutes per side or until slightly browned.
4. Put the short ribs in a slow cooker with a tomato sauce, balsamic vinegar, whole dried dates, and smashed garlic cloves.
5. Cook for 4-6 hours on low or until beef is tender.
6. Serve with Honey Roasted Carrots Notes: Recipe from Practical Paleo

Thursday, September 7, 2017

Risotto with Snow Peas and Shrimp with Seven Oxen 2014 Mourvedre



2 (8-ounce) bottles clam juice                                   
1 cup (1/2 inch) diagonally sliced snow peas
3 cups water         
1 cup shelled green peas (about ¾ pound unshelled)
1 tablespoon olive oil
¼ cup (1 ounce) grated fresh Parmesan cheese
¼ cup minced shallots

1 ½ teaspoons chopped fresh or ½ teaspoon dried thyme
½ cups Arborio rice or other short-grain rice

1 teaspoon grated lemon rind
1 1/3 cup dry white wine or dry vermouth

¼ teaspoon black pepper
¾ pound medium shrimp, peeled and deveined


          


1.       Bring clam juice and water to a simmer in a medium saucepan (do not boil). Keep warm over low heat.
2.      Heat oil in a large saucepan over medium heat, add shallots, and cook 1 minute. Add rice, cook 1 minute, stirring constantly. Add remaining juice mixture, ½ cup juice at a time, stirring constantly until each portion of juice mixture is absorbed before adding the next (about 20 minutes total). Stir in shrimp, snow peas, and green peas; cook 4 minutes or until shrimp are done, stirring constantly. Remove from heat; stir in cheese and remaining ingredients. Yield: 6 servings (serving size: 1 cup)

Note: Substitute frozen peas for fresh, if desired