Stump the Chumps

Hosts: Jean and Dale

Stump the Chumps ~ May 2011

Peller Estates (Private Reserve) Vidal Blanc Icewine

» Thai-Spiced Watermelon Soup with Crabmeat ‹‹

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Juan Gil Monastrall

» Onion and Sage Tart ‹‹

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1988 Quilceda Creek Cabernet Sauvignon

1998 Columbia Winery Signature Series

2006 Leonetti Reserve

2006 Leonetti Cabernet Sauvignon

» Wagyu Flap Steak on Mixed Greens ~

Cocoa Nib Dressing ‹‹

» Wagyu New York Steak ~ Baby “Choy Sum ‹‹

» Wagyu Blue Cheese Sliders ~ “Carolyn’s Yams ‹‹

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Bodegas Sauci SL

» Ginger Cream Tart ~ Sliced Kiwi ‹‹

   

Country of Origin:  España

Winery (label) Name:     Juan Gil

Wine Variety:    Jumilla (Spanish Denominación de Origen) Red Wine

Vintage (year):  2008

Grape Varieties Used in Wine:   100% Monastrall

Description:  We selected the Monastrall grapes for this wine from 40-year old parcels in our estate vineyards.  Here shallow, chalky soils on a bed of limestone and rock, combined with an arid climate, produce the low yields (1,8 ton per acre) required for wine of this complexity.  After harvesting, the deep purple grapes are whole-cluster macerated “sur lie” for 25 days, and then pressed and aged for 12 months in French oak barrels.  The sum of the climate, soil, and vinification is a wine with rich color, abundant ripe fruit aromas, and a long spicy well balanced finish. 

Tasting Notes:  It has a very dark cherry colour with purple tones.  In the nose it has powerful aromas of red berries, toasted and smoked notes from their aging in the oak barriques.   It has good structure with ripe and sweet tannins.  In the mouth it is very long, and with a perfect balance between fruit, alcohol, and the oak tones, which make it very pleasant and easy to drink. 

Matching Food:  Rices with meat, stewed meat, stewed vegetable, mushroom, poultry, sauces, fish, smoked seafood, blue and cured cheese, red meat, roast and baked meat (lamb, pig, ox). 

Additional information about the vineyard can be found at http://www.juangil.es/ing/vinedo-i.htm. 

Purchased at:  Corky’s Cellars http://www.corkycellars.com/

Quilceda Creek Cabernet Sauvignon 1988 (Sorry…no photos of the old style (albeit boring) label)

Winemakers:                                     Alex Golitzin

Varietal:                                               100% Cabernet Sauvignon

Vineyards:                                          Kiona, Mercer Ranch (Champoux)

Barrels:                                                 French Oak, 15% New

Time in Barrel:                                   22 Months

Time in Bottle                   

(Prior to Release):                           15 Months

Production:                                        925 Cases

Winemaker’s Comments:  The1988 vintage marks a decade of Quilceda Creek Cabernet Sauvignons.  Consistent with all our previous vintages it is 100% Cabernet Sauvignon.  It is elegant and very approachable, with some hints of black cherry.  On the finish it is full, rich, smooth, and velvety.

Bacon Dinner: Chocolate Dipped Almond Bacon Brittle

From: I Love Bacon by Jayne Rockmill

Ingredients

¼ lb. bacon

2 cups smoked almonds

1 ¼ cups sugar

¼ cup plus 2 tablespoons light corn syrup

¼ cup plus 2 tablespoons water

1 cup room temperature unsalted butter, cut into ½ inch cubes

½ teaspoon baking soda

¼ teaspoon salt

½ teaspoon crushed pink peppercorn

8 oz. 60% cacao chocolate, chopped

Directions

Cut bacon into bite size pieces. Place the pieces in a large sauté pan and cook over medium heat until crispy, about 10 minutes. Drain and set aside. Coarsely chop the smoked almonds and set aside. Line a baking sheet with Silpat or waxed paper.

In a large saucepan, combine the sugar, corn syrup, and water. Cook this mixture on medium high heat for 4 minutes, or until the sugar turns thick and syrupy. Slowly add the softened butter and continue stirring until the mixture emulsifies. Keep cooking and stirring until mixture is golden brown, about 4 minutes longer. Remove the pan from the heat. If the mixture is not smooth, whisk until it is smooth. Stir in the baking soda, salt, peppercorns, crispy bacon bits, and almonds. Quickly (but carefully) pour the brittle onto the baking sheet. When cool and hard, break into pieces.

Melt the chocolate in the microwave, stirring at 30 second intervals. Cool the chocolate to room temperature. Either dip the brittle into the chocolate or drizzle the chocolate over the toffee pieces. Chill until the chocolate is set.

Bacon Dinner

Hosts: Doug and Peggy

Le Diner Bacon

Saturday, March 19^th

Roasted Oysters with Bacon Crumbs

Bacon and Tuna Poke - Fresh ahi tuna and bacon with a soy-sesame dressing served on a fried wonton wrapper with avocado

Wine: Monique and John

French Onion Soup with Bacon

Wine: Dorte and Mark

Baby Leaf Salad with Bacon

Baby greens with a lemony garlic dressing and bacon, of course!

Wine: Jean and Dale

Pasta with Cavolo Nero, Pancetta, Mushrooms, Almonds and Blue Cheese

Wine: Monique and John

Wine: Dorte and Mark

Pig Candy Maple Ice Cream

Chocolate Dipped Almond Bacon Brittle

Wine: Jean and Dale

Coffee and Tea!

Holiday Bites

Hosts: Mark and Dorte
Food: John and Monique
Desserts: Peggy and Jean


First Bites:

·         Dips (we’ll provide crostini and apple slices for dipping)

o   Roasted Beet dip with goat cheese and pistachios

o   Hot Artichoke and Spinach dip

·         Assorted spiced nuts and roasted chickpeas

·         Wines:

o   Mark and Dorte

o   Jean and Dale

Salad Bites:

·         Caprese skewers (tomato, basil, mozzarella)

·         Fennel, orange, prosciutto Salad Cups

·         Wine:

o   Monique and John

Soup Shooters:

·         Dungeness Crab Bisque

·         Wine:

o   Doug and Peggy

Dinner (Surf ‘n Turf) Bites:

·         Cognac Shrimp - wrapped in bacon (because it wouldn’t be us without something shrimp and bacony J)

·         Steak with martini butter, cocktail Onions, and caperberries

·         Sweet Potato disks with crème fraiche and caviar

·         Mixed Asian pickled vegetables (cauliflower, red pepper, and carrot)

·         Wines:                

o   Mark and Dorte

o   Doug and Peggy

Dessert Bites:

·         Jean and Peggy: we’re going to take you up on your offer – would you be in charge of the dessert bites please?

·         Wine:                  

o   Jean and Dale

California Country Wine Dinner: Tulio Tiramisu

This is my favorite tiramisu recipe.  When we had the condo downtown, Dorte and I would often stop by Tulio  while walking home after attending the symphony.

Ingredients

1 ½ pounds Mascarpone cheese

1 cup powdered sugar

1 cup rum

1 cup heavy whipping cream

4 egg yolks

1 ¾ cups granulated sugar

4 cups strong coffee

1 ½ packages of lady fingers

Shaved chocolate

Cocoa powder for dusting

Directions

Beat mascarpone, powdered sugar and ½ cup rum in bowl of electric mixer with whisk attachment until smooth and creamy, being careful not to overbeat.  Add cream and whip at high speed until mixture forms soft peaks. 

Whisk yolks and ¼ cup granulated sugar in small bowl until thick and pale.  Fold into mascarpone mixture and set aside.

Mix coffee, remaining ½ cup rum and remaining 1 ½ cups granulated sugar in shallow bowl.  Dip lady fingers in coffee mixture.

Place layer of lady fingers in bottom of deep 2 quart serving bowl.  Cover with layer of cheese filling.  Repeat twice to make 3 layers of lady fingers and filling. 

Refrigerate at least 2 hours before serving.  Top with shaved chocolate and dust with cocoa powder before serving. 

Yields: 4-6 servings

Notes:

We prepared the tiramisu with ultra-pasteurized egg yolks.  We also used Bacardi dark rum in our recipe.  Tiramisu can be prepared a day in advance, which I believe blends the flavors.

California Wine Country Dinner: Boursin Mashed Potatoes

Ingredients

3 Large baking potatoes

2 Cups heavy cream

1 Stick unsalted butter

4 Ounces Boursin cheese

Salt and white pepper to taste

Directions

Cook potatoes in boiling water or a microwave until tender.  Drain potatoes and place in a food processor with remaining ingredients.  Mix thoroughly until blended.  Serve warm.

Yields: 4-6 servings

Notes:

This can be prepared and frozen if needed several days in advance.  If you plan to freeze and reheat, be sure to make the potatoes slightly soft so they stay moist during the reheat.

California Wine Country Dinner: Fig Stuffed Roast Pork Loin

Pork Brine

Ingredients

¼ cup plus 2 TBS honey

12 bay leaves

3 large rosemary sprigs

½ bunch (1/2 ounce) thyme

½ bunch (about 2 ounces) flat leaf parsley

½ cup garlic cloves, crushed, skin left on

2 TBS black peppercorns

1 cup (5 ounces) Kosher salt

8 cups water

Directions

Combine all the ingredients in a large pot, cover, and bring to a boil.  Boil for 1 minute, stirring to dissolve the salt.  Remove from heat and cool completely, then chill before using.  The brine can be refrigerated for up to 3 days.

Fig and Balsamic Jam

Ingredients

2 pounds figs, preferably Black Mission or Kadoata, stems removed and coarsely chopped

1 ½ cups granulated sugar

½ cup balsamic vinegar

1 Tsp black peppercorns, tied into sachet

Fresh lemon juice

Directions

Combine the figs, sugar, balsamic vinegar, and sachet in a large saucepan and attach a candy thermometer to the pan.  Bring to a simmer over medium-high heat, then lower the heat to maintain a gentle simmer and cook, stirring to break up the larger pieces of fig, keeping a chunky consistency, until the jam reaches 215 to 220F.  Remove from heat. 

Remove sachet and stir in lemon juice to taste.  Spoon the jam into canning jar or other storage container, cover, and let cool to room temperature, then refrigerate for up to 1 month.

Makes 2 ½ cups

Notes:

Great when spooned onto a nice brie and chunk of chewy bread.

Fig Stuffed Roast Pork Loin

Ingredients

Pork Brine, cold

One 2 ½ pound pork loin roast

1 large fennel bulb

Canola oil

½ cup ½ inch cubes ciabatta or other artisan bread

1 Tsp minced garlic

1 TBS finely chopped shallot

1 cup Fig and Balsamic Jam

¼ cup chicken stock

½ Tsp finely chopped thyme

Kosher salt and freshly ground black pepper

Gray salt or coarse sea salt

Directions

Pour the brine into a container (I prefer to use large zip-lock bags) large enough to hold the pork loin and add the pork.  Refrigerate for 10 hours (no longer, or the pork may become too salty).

Remove pork loin from the brine (discard the brine) and rinse under cold water.  Pat dry with paper towels, or let air dry.

Using a long thin knife, make a horizontal lengthwise cut all the way through the center of the loin.  (Instead of making one long slit, you may find it easier to cut halfway into the meat, working from either end.)  Turn knife and make a vertical cut through the meat (the two cuts should intersect like a plus sign).  Let the meat rest at room temperature while you prepare the stuffing.

Cut the stalks from the fennel and trim the root end.  Remove the thicker outer layers.  Separate the bulb into individual layers and cut into batons about 1 ¼ inches long and ½ inch wide; you need ½ cup fennel.  Reserve the remaining fennel for another use.

Set a cooling rack over a small baking sheet and line it with paper towels.  Heat some canola oil in a medium frying pan over medium heat.  Add the break cubes and cook, tossing to brown on all sides.  1 to 2 minutes.  Transfer the bread to the lined rack.

Pour off any excess oil, leaving just a light film in the pan, return the pan to the heat, and add the fennel.  Cook until tender with just a little bite left, 2 to 3 minutes.  Add the garlic and shallot and cook for 1 minute.  Stir in the jam and warm through, then add the bread cubes, chicken stock, thyme, and salt and pepper to taste, stirring until thoroughly combined.  Transfer to a bowl and let cool completely.

Preheat oven to 350F.  Put a roasting rack in a small roasting pan and put it in the oven.

Meanwhile, use your fingers to widen the cavity in the meat enough to hold the stuffing, working from either end of the loin.  Spoon the filling into the cavity, pushing the filling into the center of the roast.  Turn the roast around and finish stuffing it from the other end.  Tie the roast with kitchen twine being careful not to pull the string so tight that it pushes out the filling.

Season the loin on all sides with salt and pepper.  Heat some canola oil in a large frying pan over medium-high heat until smoking.  Add the loin to the pan and brown on all sides, moving it to a different area of the pan with each turn.

Transfer the pork to the roasting pan and roast 30 to 40 minutes, or until the internal temperature is 135 to 140F (if you prefer your pork less pink).  Remove from oven and let rest in a warm spot for 30 minutes for medium-rare to medium.

Remove string and cut the loin into ¼ inch thick slices.  Arrange on platter and sprinkle with gray salt.

Serves 6

California Wine Country Dinner: Medjool Date and Celery Salad

Ingredients

3 celery stalks, thinly  sliced on the diagonal

1 bunch of fresh Italian parsley, leaves removed, stems discarded

2 TBS extra-virgin olive oil

2 TSP aged balsamic vinegar, plus more to drizzle

Kosher salt and freshly ground black pepper

36 large slivers Parmigiano-Reggiano cheese

24 Medjool dates, quartered

Directions

Combine the celery and parsley in a medium bowl.  Whisk together the oil and 2 teaspoons of balsamic vinegar.  Season generously with salt and pepper.  Add to the celery mixture and toss to coat.

The suggested way to prepare the salad follows, however you can construct the salad to however you feel gives the best presentation.  Place 16 date quarters in the center of each of 6 salad plates.  Place 6 cheese slivers over the dates.  Place a mound of celery salad on top.  Drizzle additional balsamic vinegar around the salad. 

Notes:  Be sure to use a balsamic that has been aged at least 10 years for the best results.  Also, in making this salad in the past, using a real Parmigiano-Reggiano cheese makes all the difference.

Serves 6

California Wine Country Dinner: Grilled Scallops with Proscuitto

Ingredients

16 scallops

Rosemary sprigs

Prosciutto

Lemon Oil

Directions

Wrap scallops in strip of prosciutto then skewer with rosemary sprig.  Drizzle lemon oil over prepared scallops.  Grill over medium heat, meanwhile brushing more lemon oil on scallops as needed.

California Wine Country Dinner: Shrimp and Salmon Cakes with Red Pepper Rouille and Citrus Beurre Blanc Sauces

Shrimp and Salmon Cakes with Red Pepper Rouille and Citrus Beurre Blanc Sauces

From: The Girl and the Fig,Sonoma, CA

Shrimp and Salmon Cakes

Ingredients

½ pound salmon, skin removed, salmon cut into 1 inch cubes

½ pound shrimp, peeled, deveined, and chopped

1 Tsp red wine vinegar

1 Tsp soy sauce

1 Tsp minced garlic

¼ green bell pepper

⅓ jalapeño, diced

½ small onion, diced

1 egg

1 TBS chopped fresh cilantro

1 TBS crème fraîche (sour cream can be substituted)

1 Tsp Dijon mustard

¼ Tsp chipotle powder

½ Tsp each salt and pepper

1 cup panko

½ cup blended oil (1 part olive oil; 3 parts canola oil.  Combine)

Directions

Preheat oven to 350F.  Puree the salmon and half of the shrimp in a food processor.  Thoroughly mix the salmon mixture, remaining shrimp, vinegar, soy sauce, garlic, bell and jalapeño peppers, onion, egg, cilantro, crème fraîche, mustard, chipotle powder, salt, and pepper in a large bowl.

Form the mixture into 6 cakes for a main course or 12-16 mini cakes for a small bite.  Coat each cake with panko. 

Heat oil in a sauté panover medium heat and sauté the cakes until golden brown, 2 to 3 minutes per side.

Notes:

I find crab cakes of any kind maintain their integrity better if you make them in advance, set them on a parchment lined tray, and refrigerate for several hours.

Red Pepper Rouille

Ingredients

2 red bell peppers

¼ Tsp cayenne

1 TBS lemon juice

1 egg yolk

1 Tsp minced garlic

1 cup blended oil

Salt and white pepper

Directions

Roast the peppers all over on a grill or under a broiler until the skin is well charred.  Place them in a container, cover with plastic wrap, and refrigerate until cool.  Peel and seed the peppers.

In a food processor, puree the peppers with the cayenne, lemon juice, egg yolk, and garlic.  Slowly add the oil to create an emulsion; season with salt and pepper to taste.

Notes:

The rouille will keep for 7 days in the refrigerator.

Citrus Beurre Blanc

Ingredients

¼ cup white wine

1 TBS minced shallots

Zest of 1 orange, finely chopped

Zest of 1 lemon, finely chopped

2 TBS lemon juice

½ cup heavy cream

½ pound (2 sticks) unsalted butter, room temperature, cut into pieces

Salt and pepper

Directions

In a saucepan, combine the wine, shallots, orange and lemon zest, and lemon juice over medium heat.  Reduce the liquid until the pan is almost dry.  Add the cream and reduce by half.  Reduce the heat to low and slowly whisk in the butter.  Season with salt and pepper to taste.

Notes:

The sauce will keep for 5 days in the refrigerator.