As you grab your September shipment, Chef Jacob curated a few personal recipes to pair with each new wine.
Raw Oysters on the Half-Shell with Cucumber and Shallot Mignonette
Ingredients:
1 dozen Oysters, shucked
1 cup Rice Wine Vinegar
1 Shallot, minced
One 1 inch piece of Ginger, peeled and grated
1/2 Hothouse Cucumber, peeled and minced
1 pinch Kosher Salt
1 Tbsp. Sugar
Fresh Ground Pepper
1 dozen Oysters, shucked
1 cup Rice Wine Vinegar
1 Shallot, minced
One 1 inch piece of Ginger, peeled and grated
1/2 Hothouse Cucumber, peeled and minced
1 pinch Kosher Salt
1 Tbsp. Sugar
Fresh Ground Pepper
Instructions:
– Combine all ingredients in a small bowl.
– Cover and chill for at least 1 hour, preferably overnight, to allow flavors to meld.
– Spoon a teaspoon or so over each oyster.
– Pair with the 2022 Viognier and enjoy!
– Cover and chill for at least 1 hour, preferably overnight, to allow flavors to meld.
– Spoon a teaspoon or so over each oyster.
– Pair with the 2022 Viognier and enjoy!
Farmers Market Ratatouille
Ingredients:
~ Sauce ~
1 14.5 oz San Marzano tomatoes
1 Tbsp. Olive Oil
1 Tbsp. Balsamic Vinegar
1 tsp. dried Herbs de Provence
3 Garlic cloves
2 Tbsp. fresh Basil leaves
1/4 tsp. Kosher Salt~ Veggies ~
4 ripe Roma tomatoes
2 Zucchinis
2 Yellow Squashes
1 Japanese Eggplant
1 small Red Onion
2 Tbsp. Olive Oil
1/4 tsp. Kosher Salt
1/8 tsp. Black Pepper
Fresh Basil for garnish
~ Sauce ~
1 14.5 oz San Marzano tomatoes
1 Tbsp. Olive Oil
1 Tbsp. Balsamic Vinegar
1 tsp. dried Herbs de Provence
3 Garlic cloves
2 Tbsp. fresh Basil leaves
1/4 tsp. Kosher Salt~ Veggies ~
4 ripe Roma tomatoes
2 Zucchinis
2 Yellow Squashes
1 Japanese Eggplant
1 small Red Onion
2 Tbsp. Olive Oil
1/4 tsp. Kosher Salt
1/8 tsp. Black Pepper
Fresh Basil for garnish
Instructions:
– Preheat oven to 375 degrees.
– For the sauce, combine all ingredients into a blender and puree until smooth.
– Spread the sauce evenly on the bottom of a medium sized ramekin.
– Next, standing them on their edge, arrange the tomatoes, zucchinis, yellow squashes, eggplant, and onion in an alternating pattern around the outside of the dish, working your way inward until all vegetables are used.
– Drizzle the top with the remaining olive oil and sprinkle with salt and pepper.
– Bake uncovered from approximately 30 minutes, until vegetables are to your desired tenderness.
– Remove from oven and cool slightly before serving.
– Pair with the 2020 Pearl Merlot and enjoy!
– Preheat oven to 375 degrees.
– For the sauce, combine all ingredients into a blender and puree until smooth.
– Spread the sauce evenly on the bottom of a medium sized ramekin.
– Next, standing them on their edge, arrange the tomatoes, zucchinis, yellow squashes, eggplant, and onion in an alternating pattern around the outside of the dish, working your way inward until all vegetables are used.
– Drizzle the top with the remaining olive oil and sprinkle with salt and pepper.
– Bake uncovered from approximately 30 minutes, until vegetables are to your desired tenderness.
– Remove from oven and cool slightly before serving.
– Pair with the 2020 Pearl Merlot and enjoy!
Herbaceous Spatchcock Chicken
Ingredients:
1 Whole Chicken, spatchcocked
6 Garlic cloves, roughly chopped
1 Tbsp. Olive Oil
1 Tbsp. Honey
2 Tbsp. Low Sodium Soy Sauce
1 Tbsp. Worcestershire Sauce
1 Tbsp. Dijon Mustard
2 tsp. ground Cumin
1/4 tsp. Kosher Salt
1/4 tsp. Cayenne Pepper
2 small Limes, zested and juiced
1 Whole Chicken, spatchcocked
6 Garlic cloves, roughly chopped
1 Tbsp. Olive Oil
1 Tbsp. Honey
2 Tbsp. Low Sodium Soy Sauce
1 Tbsp. Worcestershire Sauce
1 Tbsp. Dijon Mustard
2 tsp. ground Cumin
1/4 tsp. Kosher Salt
1/4 tsp. Cayenne Pepper
2 small Limes, zested and juiced
Instructions:
– Combine all ingredients (except the chicken) in a medium bowl and mix to combine.
– Place the chicken in the bowl and generously rub the chicken with the marinade. For optimal flavor, try to get some of the marinade under the skin and directly onto the meat.
– Cover and refrigerate for at least 2 hours, up to 6.
– Remove the chicken from the marinade and discard unused marinade.
– Grill whole chicken over medium heat, until a thermometer stuck in the deepest part of the high and breast both read at least 165 degrees.
– Remove from the grill and let it rest for 5 – 10 minutes before slicing.
– Pair with the 2021 Quarry Cabernet Sauvignon and enjoy!
– Combine all ingredients (except the chicken) in a medium bowl and mix to combine.
– Place the chicken in the bowl and generously rub the chicken with the marinade. For optimal flavor, try to get some of the marinade under the skin and directly onto the meat.
– Cover and refrigerate for at least 2 hours, up to 6.
– Remove the chicken from the marinade and discard unused marinade.
– Grill whole chicken over medium heat, until a thermometer stuck in the deepest part of the high and breast both read at least 165 degrees.
– Remove from the grill and let it rest for 5 – 10 minutes before slicing.
– Pair with the 2021 Quarry Cabernet Sauvignon and enjoy!