amazing Griled Oy sters with Tomatilo Salsa Suggested Wine Pairing: Ceja Carneros Chardonnay and Ceja Sonoma Coast Sauvignon Blanc Serves 4 as an appetizer Ingredients: For the Tomatillo Salsa 1 pound fresh tomatillos* 8 fresh jalapeño peppers* 2 cloves garlic ¼ cup chopped cilantro Salt *Tomatillos and Jalapeño Peppers are found at most grocery stores. For the Oysters 4 Tablespoons unsalted butter at room temperature 1 Tablespoon finely minced garlic 1 Lime cut in quarters 20 Shucked oysters, not drained Finely grated Parmesan Cheese Directions: For the Tomatillo Salsa Peel off the tomatillo’s husk and rinse tomatillo in water. Grill or roast the tomatillos and peppers until the skins appear burned. Do not peel the skins. In a blender or food processor, combine the garlic, tomatillos and peppers and process until semi-smooth. Add cilantro and salt and process for an additional 8 seconds. For the Oysters In a small bowl combine the butter and minced garlic and heat in microwave oven for 30 seconds. Place the oysters on a hot grill (at medium flame) and cook until hot to the touch - about 3 to 4 minutes each. The oysters will start to pop open. Chuck the oysters (wear protective mittens) and immediately top with ¼ teaspoon of garlic butter, ½ teaspoon of tomatillo salsa, a few drops of lime juice and a pinch of grated Parmesan cheese. Enjoy with a glass of chilled Ceja Chardonnay. QUESADILLAS (Serves 8) Suggested wine: Ceja Merlot or any wine of your choice. Ingredients: 16 corn tortillas 1 fresh Mexican cheese round (queso fresco) or use Munster cheese as substitute Grilled or shredded chicken breasts or skirt steak (grilled salmon or sautéed shrimp or vegetables work great, also) Directions: • Warm tortillas on a hot griddle or pan. Shred cheese or cut in small pieces. • Spread 2 tablespoons of cheese and two tablespoons of chicken or steak on tortilla and fold in half. • Place folded filled tortilla on top of hot griddle or pan for one minute and flip to other side and cook for one minute or until cheese melts. • Serve immediately with fresh *avocado salsa. *Cut two avocados and three tomatoes in small cubes. Add one finely chopped small yellow onion, one finely chopped fresh serrano pepper, one chopped jalapeño pepper, ¼ cup finely chopped cilantro, one tablespoon of the jalapeño vinegar, the juice of one lime and salt and pepper to taste. 64 www.nAPAVA L L E Y L I F E magaz ine. c o m Chuletas de Cordero Rack of Lamb with Chimichurri Sauce (Serves 8) Ingredients for Rack of Lamb 2 racks of lamb with 8 bones each 2 tablespoons olive oil 2 fresh thyme sprig 1 fresh rosemary sprig 2 peeled garlic cloves Table salt and freshly ground pepper Directions 1. Trim excess fat from rack of lamb. Season the lamb racks with salt and pepper. In an ovenproof skillet, heat the olive oil and add thyme, rosemary and garlic cloves. Add the lamb racks, fat side down, and sear over high heat, turning once, until well browned all over, about 3 minutes per side. 2. Transfer the skillet to the oven with the lamb racks fat side up and roast for about 10 minutes for medium-rare meat. Let rest for 5 minutes. Ingredients for Chimichurri Sauce 1½ cup coarsely chopped cilantro ½ cup coarsely chopped basil leaves 6 garlic cloves, quartered 1 chopped Serrano pepper Juice of 2 limes Pinch of oregano ⅓ cup olive oil Salt and pepper to taste Directions In a food processor, combine all the above ingredients and process at high speed for 30 seconds – add salt and pepper to taste. To serve Slice rack of lamb in 8 sections – each with a bone. Arrange in a serving platter and spoon Chimichurri sauce over lamb chops. Use as an appetizer or as the main course. It is delicious with Ceja Cabernet Sauvignon! Wine Poached Pears Serves 6 Cook Time: 1 hour 25 minutes 3 Bartlett Anjou or Bosc pears 1 cup sugar 1 vanilla bean 1 stick of cinnamon 1 of bottle of white wine (750ml) 1/2 cup mascarpone cheese 2 tbsp pumpkin seeds 1/2 tsp olive oil 1 pinch of brown sugar 1 pinch of cayenne pepper Cut pears in half and core them. Pour white wine bottle into a pot along with the sugar, vanilla bean and cinnamon stick and bring to a boil. Add the cut pears to the pot and cook for 15 to 20 minutes or until tender on a medium-low heat. Remove the pears to a serving dish standing them upright and place in refrigerator. Remove the vanilla bean from pot and continue reducing the wine-based sauce until 1 cup of syrup is left. Place the syrup in a heatproof container and place in the refrigerator until cool, approximately 1 hour. Mix mascarpone cheese with two tablespoons of pear reduction syrup and spoon into pears. Sprinkle pears with pumpkin seeds that have been toasted on high heat in a small pan with the 1/2 tsp of olive oil, brown sugar and cayenne pepper. Lastly, The Recipes
NVLife_JanFeb_2015
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