Garlic-Rubbed Steak with Nokomis Shallot Butter
We recommend serving this wine with WineHaven Nokomis or Merlot.
1/2 cup garlic cloves, peeled
1/8 cup fresh thyme leaves
1/8 cup fresh Italian parsley leaves
4 fresh bay leaves
1 teaspoon chili flakes
1 1/2 cups extra-virgin olive oil
Salt and black pepper
1/2 cup minced shallots
2 cups WineHaven Nokomis
1 cup unsalted butter, room temperature
6 12- to 14-ounce New York Strip steaks
Make the marinade: Combine the garlic, all but one teaspoon of the thyme, the parsley, bay leaves, chili flakes, and half the olive oil in the bowl of a food processor or blender. Puree until smooth. Add the rest of the olive oil and season well with salt and freshly ground black pepper. Rub the marinade liberally over the steaks and refrigerate at least 2 hours or overnight. (Any extra marinade will keep well refrigerated for up to two weeks.)
Make the shallot butter: Combine the shallots and wine in a small saucepan and reduce over medium heat until syrupy. Remove from the heat and cool to room temperature. In a small bowl, beat together the softened butter, the wine mixture, the remaining teaspoon of thyme, and salt and freshly ground black pepper. Set aside until ready to serve (or refrigerate up to two weeks but bring to room temperature before serving).
To serve: Preheat a wood, gas, or charcoal grill. Season the steaks again with salt and fresh black pepper and grill to desired doneness. Top each steak with a dollop of the Syrah shallot butter. Serve with truffled mashed potatoes and a seasonal vegetable, such as roasted carrots, wilted spinach, or mushrooms.
Grilled King Salmon with Baby Artichokes, Asparagus, and Fennel Vinaigrette
WineHaven Riesling is an excellent match with this delicious Salmon preparation.
8 baby artichokes
Approximately 1¼ cups extra-virgin olive oil
1 pound white asparagus, peeled
1 pound green asparagus, peeled
1 fennel bulb, finely diced
Freshly ground black pepper
¼ cup good-quality sherry vinegar
¼ cup capers, rinsed well
4 6-ounce king salmon filets, skinned and de-boned
¼ cup olives, pitted
1. Place artichokes in a medium-size pot. Cover with cold water and add ¼
cup of the extra-virgin olive oil and a pinch of salt. Bring to a boil, then reduce to a simmer. Cook the artichokes until tender, about 25 minutes. Drain the artichokes and reserve, discarding the cooking liquid.
2. Bring two pots of salted water to a boil. Cook the two kinds of asparagus separately
for 3 minutes. Immediately plunge the asparagus into an ice bath. When they are cool, drain and place on a towel to absorb any extra water.
3. Heat 2 tablespoons of the olive oil in a pan. Quickly cook the diced fennel until just tender. Season with salt and pepper and set aside to cool.
4. Place the sherry vinegar in a medium-sized bowl and whisk in ½ to ¾ cup extra-virgin olive oil, depending on your taste. Add the cooked fennel and the capers and adjust seasoning with salt and pepper. (Be careful: even though the capers are rinsed, they will still taste salty.)
5. Season the salmon filets with salt and pepper and lightly oil them to prevent sticking. On a hot grill, cook the salmon for 2 minutes, then use a spatula to give each filet a quarter-turn and cook 2 minutes more. Flip the filets over and repeat. This will give you a beautiful medium-rare salmon filet. (Adjust cooking time to your desired degree of doneness.)
6. Rewarm the artichokes and asparagus and divide them evenly in the center of four warmed serving plates. Place a salmon filet on top of the vegetables on each place and spoon on the vinaigrette. Garnish with the olives and serve.
"Little sandwiches", Italian-style hot off the grill are perfect for summertime.
Enjoy with chilled Deer Garden® Blush
1 cup red onion, thinly sliced
2 tablespoons extra virgin olive oil
1 tablespoon red wine vinegar
1 teaspoon chopped fresh oregano or marjoram
salt and pepper to taste
Combine the onion, extra virgin olive oil, vinegar and fresh herbs in a small bowl. Season to taste with salt and freshly ground pepper.
1 1 pound fine textured, unsliced loaf of Italian rosemary bread from your local grocery store bakery
6 ounces provolone cheese, sliced thin
6-8 ounces prosciutto
1 red bell pepper, roasted
1 japanese eggplant, roasted, sliced lengthwise
1 cup arugula, stemmed
2 tablespoons olive oil
Spray a clean grill grate with nonstick spray. Heat coals or gas grill to low.
Trim rounded top and the bottom off the rosemary bread. Cut the loaf lengthwise into 1/2" thick slices.
Place a single layer of provolone cheese on one slice of the bread. Add a layer of prosciutto, roasted red bell pepper, roasted eggplant, onion relish, arugula and another layer of provolone cheese. Top with another slice of bread, brush top and bottom of sandwich with olive oil.
Place the sandwich onto the grill, put a pie plate on top, then weigh it down with a few potatoes. Close the lid and grill for 3 minutes or until the grill marks are golden brown. Using a spatula, turn the sandwich over and grill another 3 minutes. The cheese should be melted.
Use a sharp straight edged knife and cut the panini into small easy to handle shapes (triangle, rectangle or square).