Enjoy these delicious recipes that go great with Signorello wines!
Cabernet Braised Snake River Farms Kobe Zabuton
Roasted Summer Salmon
Gingered Spareribs with Brown Sugar & Soy
Pierre Birebent's Famous Duck Breast
Braised Leeks with Lemon
Laquered Salmon
Cabernet Braised Snake River Farms Kobe Zabuton
Served at the James Beard House 2005
Ingredients:
4 lbs Zabuton of Snake River Farms Kobe Beef (Trimmed of all exterior fat)
Salt to taste
Ground black pepper to taste
1 cup canola oil
2 carrots peeled and diced
3 stalks celery diced
1 yellow onion diced fine
1 bottle Cabernet Sauvignon
2 qt brown stock (from lamb, beef and/or pork bones)
6-8 sprigs fresh mint
6-8 sprigs fresh rosemary
8 small red potatoes (cooked)
1/4 cup tomato paste
Method:
Preheat oven to 350°. In a thick-bottomed braising pan heat the oil until almost smoking. Season the Zabuton liberally with salt and pepper and brown on all sides in
the oil. Remove the meat from the pan and pour off the oil and return the pan to the heat. Add 1/2 of the carrot, celery and all of the onion to the pot and allow to cook
for two minutes. Return the Zabuton back to the pot and deglaze the pan with the wine then add the stock and herbs. Place the pan in the oven to cook for three hours. Every
1/2 hour rotate the meat 180°. THis will allow the caramelized top that is poking up out of its broth to share its color and flavor with the broth.
When the meat is all but falling apart remove it to another pan and strain the broth through a chinoix (fine sauce strainer). Carefully skim all the fat off the broth and return
the broth to the pan. Add the remaining carrot and celery to the broth with the tomato paste and potatoes and bring to a boil. Reduce the broth by 1/2 or until the consistency
of warm maple syrup. Cut the meat into 6 ounce cubes (about 2.5 inches by 2.5 inches). Reheat the cubes of meat in the pan and serve in warm bowls with the broth,
vegetables and potatoes.
Roasted Summer Salmon
Ingredients:
1/3 cup Signorello Chardonnay Vieilles Vignes
1/3 cup orange juice
1/3 cup soy sauce
6 6 oz salmon fillets with skin
Mix wine, orange juice, and soy sauce in glass baking dish. Place salmon, flesh side down, in dish. Cover with plastic wrap and refrigerate 2 hours, turning occasionally. Prheat oven to 450. Line baking sheet with foil. Shake exceess marinade off aslmon. Transfer salmon to baking sheet, skin side down. Roast until fish is opaque in center about 14 minutes. Sprinkle salmon with salte. Transfer to plates.
Enjoy with a bottle of Signorello Chardonnay Vieilles Vignes Estate
Gingered Spareribs with Brown Sugar & Soy
Ingredients:
2 tablespoons vegetable oil
3 pounds well-trimmed pork spareribs, cut into individual ribs
2 garlic cloves, minced
1 tablespoon minced peeled fresh ginger
3/4 cup (packed) golden brown sugar
3/4 cup rice vinegar
1/2 cup reduced-sodium soy sauce
1 teaspoon cornstarch dissolved in 1 tablespoon cold water (optional)
Steamed white rice
Method:
Heat vegetable oil in large wide shallow pot over medium-high heat. Working in batches, add ribs and brown on all sides, about 8 minutes. Transfer ribs to large bowl. Add garlic and ginger to pot; saute 30 seconds. Add brown sugar, vinegar, and soy sauce. Stir to blend. Return ribs to pot. Cover pot and simmer over medium-low heat until meat is tender, turning ribs occasionally, about 45 minutes. If sauce is thin, gradually add cornstarch mixture to ribs and simmer until sauce thickens slightly, about 2 minutes. Serve ribs over rice. Makes 4 servings
Enjoy with a bottle of Signorello Zinfandel-Luvisi Vineyard
Birebent's Famous Duck Breast
Ingredients:
Duck (this recipe is for wild duck, however any duck will do)
Salt & Pepper to taste
2 tbls balsamic vinegar
2 garlic bulbs
Splash Cognac
1 cup Signorello Cabernet Sauvignon
butter
Method:
Remove the breast from the Duck, trim the skin neatly. Season with salt & pepper. Toss the breast with 2 tablespoons of balsamic vinegar and let sit for an hour. Peel 2 garlic cloves. Blanch the cloves in boiling water until they begin to soften (4-5 min.). In a cast iron pan over a low-medium heat cook the breast skin side down, until the skin is well browned. Turn the duck breasts over and cook until the meat is rare, medium rare (to your liking). While cooking the birds don't move them. This is once you put the breast down let it stay put until it's ready to turn. Remove the ducks to a plate and turn up the heat. Add the blanched garlic, splash of cognac, and a cup of SIGNORELLO CABERNET. Reduce liquids by half, finish the sauce with a dollups of butter and a splash of balsamic vinegar. Remove from the heat; return the ducks to the pan to gently re-heat. Carve the breast into thick slices before serving cover with the wine sauce and the whole garlic cloves. Serve with a pan of crusty roasted potatoes.
Enjoy with a glass (or bottle) of Signorello Cabernet Sauvignon Estate
Braised Leeks with Lemon
Ingredients:
4 leeks, well cleaned & trimmed
3 tbls unsalted butter
1/2 cup chicken stock
1/2 cup Signorello Chardonnay or Seta
1 tbls grated lemon zest
Method:
Soak leeks in cold water for about 15 min.
In large heavy saucepan melt butter over moderate heat.
Remove leeks out of cold water, with water still clinging to leeks add them to the skillet.
Cook leeks, stirring occasionally, five minutes and add broth, wine and zest.
Braise leeks, covered, 5 min., or until very tender, and season with salt and pepper.
Enjoy with a bottle of Signorello SETA
Delicious Laquered Salmon
Ingredients:
1 Cup soy sauce
1 Tbl. cornstarch
1 Tbl. sesame oil
1 Tbl. minced peeled fresh ginger
1 Tbl. rice wine
1/2 Tbl. honey
1/2 tsp. tabasco
1/2 tsp. ground black pepper
1 garlic clove, chopped
1/4 tsp. tumeric
(4) 8 oz. salmon fillets, about 1" thick
1 bunch green onions, ends trimmed
1/3 cup water (if needed)
Chopped green onion
Method:
Puree first 10 ingredients in blender until almost smooth.
(Can prepare day ahead. Cover and refrigerate.)
Preheat oven to 400 Degrees. Lightly oil medium baking dish. Place whole green onions in dish. Add fish on top of onions. Pour half of sauce over fish and back until fish is just cooked through, basting frequently with remaining sauce (and adding a little water to dish if sauce begins to burn), about 20 minutes. Arrange fish and baked green onions on plates; garnish with chopped green onions. Serving Suggestion: Mound jasmine rice in center of plate, topped with steamed asparagus, then place the green onions and salmon on top. The sauce drips nicely down through the layers to enhance all flavors.
THIS RECIPE IS COMPLIMENTS OF ONE OF OUR BACCHUS SOCIETY MEMBERS, Kathy Babcock and we thank her so much!!
Enjoy with a bottle of Signorello Pinot Noir "Las Amigas" Carneros