DALTON PINOT NOIR

Dr. Mike’s Caesar Salad
Mix the following ingredients in large wooden salad bowl:
½ can anchovies pulverized with fork (can use anchovy paste as alternative)
3 toes of fresh garlic pressed well
½ juicy lemon squeezed
1 tablespoon Worchester sauce
1 heaping tablespoon Grey Poupon mustard
¼ teaspoon salt
½ teaspoon fine ground black pepper (adjust to taste)
¼ teaspoon cayenne pepper (adjust to taste)
Mix well with fork

Add 1 coddled egg
Add 1 heaping cup of grated parmesan cheese
Add 6 tablespoons oil
Add 3 tablespoons red wine vinegar
Mix well with fork until you achieve a smooth texture that should be thick and taste that should bite the back of the tongue

Add romaine lettuce (cleaned, dried, cropped, and chilled)
Add croutons to taste

Crab Stuffed Mushrooms
2 dozen large fresh mushrooms
1/2 cup Italian dressing
1 tablespoon butter
1 can (71/2 oz.) crabmeat, drained, flaked
2 slightly beaten eggs
1 tsp. lemon juice
1/4 cup mayonnaise
1/2 tsp. salt
3/4 cup bread crumbs

Preheat to 325. Marinate mushrooms in dressing for 1 hour. Drain. Set aside. Mince stems and saute in butter. Mix all other ingredients except 1/4 cup bread crumbs. Fill caps with mixture and place in shallow baking dish. Top with remaining bread crumbs. Bake 15 min.

Goat Cheese Crepes with Seafood Filling
Crepes Filling:
½ cup goat cheese
¼ cup cream cheese
½ tsp. shallot, chopped
½ tsp. chives, chopped
¼ tsp. salt
¼ tsp. pepper

Seafood Filling:
4 ounces shrimp and/or crab or crawfish tails
1 green onion, sliced
½ ounce celery, sliced
1 ounce tomato, diced
¼ tsp. garlic, chopped
1 tsp. Creole seasoning
1 ounce white wine
1 ounce unsalted butter
1 Tbsp. oil
Salt and pepper

Place oil in saute pan over medium high heat. Add onions and celery and saute until softened. Add tomato, garlic and Creole seasoning, saute 30 seconds. Add seafood, saute 30 seconds more then add white wine. Reduce slightly, then add butter. Adjust seasoning with salt and pepper and pour over warm crepes. For the crepes: mix all ingredients together, pipe into three crepes and roll.

Shrimp and Crabmeat Stuffed Chicken
Stuffing is a mixture of shrimp and crabmeat with heavy garlic, parsley, and lots of chopped provolone cheese

1 lb. Chicken breasts pounded thin, rub with salt and pepper, and fold around shrimp and crabmeat mixture. Secure with toothpicks.

Bake at 350 for 40-45 minutes.

Sauce:
Green onions
1 cup sliced mushrooms
1 cup white wine
Thick Veloute Sauce (Melt 1 tbs butter and blend in 1 tbs flour. Add 1¼ cups chicken stock. Stir over low heat until smooth)
Garlic for seasoning

Sauté sauce mixture and pour over chicken, serve with little red potatoes and green vegetables.



DALTON PINOT NOIR

Chicken and Andouille Sausage Gumbo
1 cup canola oil
1 cup white flour
2 cups finely chopped white onions
1 cup finely chopped celery
1 cup finely chopped green bell peppers
1 lb. Andouille sausage or other smoked sausage
Several bay leaves
6 cups chicken stock (homemade is preferable)
1-2 tbs of Louisiana hot sauce
2-4 tbs of creole seasoning (to taste)
½ lb. Tasso (spicy pork)
1 lb. Boneless dark chicken meat, cut into 1-inch chunks

Combine oil and flour in a large cast-iron pot over medium heat. Stir slowly and constantly for 30-35 minutes to make a dark brown roux. Add onions, celery, and bell peppers. Continue to stir for 6-7 minutes or until wilted. Add hot sauce, sausage, half of the creole seasoning, and bay leaves. Continue to stir for 5-6 minutes. Add the chicken stock. Stir until the roux mixture and stock are thoroughly mixed. Bring to a boil, then reduce heat to medium-low. Cook, uncovered, stirring occasionally for 1 hour. Season the chicken with remaining creole seasoning and add to mixture. Simmer for 2 hours. Serve with rice.

Crawfish Risotto
1 lb. crawfish
1 cup uncooked risotto rice
2 tbs. olive oil
2 tbs. butter
½ cup chopped onion
¼ cup chopped bell pepper
¼ cup chopped celery
3 cups chicken broth
salt and pepper
2 tbs. chopped garlic
Creole Seasoning to taste

Sauté onion, bell pepper and celeery in oil and butter for 3 minutes with creole seasoning. Add rice, stirring for about 2 minutes with creole seasoning & hot sauce to taste. Stir in 1 cup of broth. Continue cooking and stirring until liquid is absorbed. Gradually stir in remaining broth 1 cup at a time, cooking and stirring until liquid is absorbed before adding the next cup. Add crawfish and garlic. Serve with chopped green onions.

TEMPRANILLO

Veal Rolls with Vodka Sauce
1 slice (appx. ¼ lb.) veal scaloppini per person
1 slice ham per piece
1 slice mozzarella cheese per piece
1 slice tomato per piece
Salt, pepper, powdered garlic, dried basil to taste
2 tbs. Olive oil
Fresh basil for garnish

Pound scaloppini, season with salt, pepper, powdered garlic and dried basil. Place ham, cheese, and tomato slices at one end of the scaloppini, fold end of scaloppini and roll into a roll and fasten with toothpicks. Brown rolls in a couple of tablespoons of olive oil. Transfer to baking dish and bake at 350 degrees for 25-30 minutes.

Drizzle vodka sauce on plate, place rolls on center, spoon on additional sauce, and garnish with fresh basil leaves.

Vodka Sauce (serving for 2):
1/3 cup Onions, diced
2 Garlic Cloves, chopped
1½ tbs. Butter/Olive Oil
3 tbs. Vodka
One can diced tomatoes
¼ - ½ tsp. Italian seasoning
Parmesan/Romano cheese, salt, pepper to taste

Sauté onions and garlic in butter/olive oil. Deglaze pan with vodka. Add diced tomatoes and Italian seasoning. Simmer 10-15 minutes. Put sauce through blender/strainer. Add cheese, salt, pepper to taste.

Peppercorn Steak
4 steaks (tenderloin, rib eye, or strip)
2 tablespoons olive oil, divided
2 tablespoons fresh cracked black pepper
2 tablespoons butter
parsley for garnish

Dry the steaks thoroughly with paper towels. Using 1 tablespoon of the oil, rub the steaks on each side.
Using the heel of the hand, press the pepper into each side of the steaks
Let the steaks rest for 1 to 2 hours for the flavor to penetrate.
Saute' steaks on each side using remaining oil and butter....to desired doneness.
Transfer to serving platter...prepare sauce and pour over steaks.....garnish.

Sauce:
1 teaspoon corn starch
1/4 cup beef bouillon
2 to 3 tablespoons minced green onions
1/2 cup dry vermouth
2 tablespoons butter

Remove excess oil from steak skillet
Add cornstarch and beef bouillon, mix to deglaze the pan. Add the onions and vermouth
Simmer until sauce has thickened.
Remove from heat, add the butter. Mix till blended. Pour over steaks.

SYRAH

Kay’s Stuffed Chicken
3 tbs. butter
2 garlic cloves, crushed
1/3 cup onion, grated
1/3 cup mushrooms, grated
¼ cup chopped raisins
¼ cup toasted almonds
1 package frozen chopped spinach, drained
1 tsp. cinnamon
½ tsp. ginger
½ tsp. nutmeg
1 tsp. ground cumin
1 tsp. ground coriander
Salt and pepper to taste
¼ cup white wine
4 chicken breasts, pounded flat

Sauté garlic, onions, and mushrooms until soft. Add spinach, raisins, almonds, and spices. Cook over low heat until combined well. Add white wine and stir. Spoon mixture onto middle of chicken breasts, fold ends up and secure with toothpicks. Bake at 350 degrees for appx. 45 minutes.

Make thick Veloute Sauce (Melt 1 tbs butter and blend in 1 tbs flour. Add 1¼ cups chicken stock. Stir). Add 1 tbs. curry powder to veloute sauce and stir until smooth. Serve over chicken.

Beef Stew
4 lbs. Beef tenderloin tips or rump roast, cut into cubes
4 strips bacon, chopped
1 medium onion, quartered
3 cloves garlic, chopped
¼ lb. button mushrooms
2 tbsp. flour
1 tbsp. olive oil
1 bottle Tantalus Syrah

In a deep fry pan, cook bacon, onions, and garlic. Remove bacon and onions with a slotted spoon. Brown meat cubes on all sides. Sprinkle with flour and brown slightly. Add wine, stirring well. Season with salt and pepper. Bring to a boil. Reduce heat and simmer for appx. 1 hour. Replace onions and bacon, add mushrooms, and simmer for another 30 to 45 minutes. Serve over noodles. Garnish with chopped parsley.

MERLOT (BVR OR HARWOOD ESTATE)

Jamaican Pork Tenderloin
1½ cup chopped onions
1½ cup chopped green onions
1 cup olive oil
½ cup orange juice
½ cup soy sauce
½ cup lemon juice
½ cup fresh thyme (or 1/8 cup dried thyme)
1 tbs. Fresh ginger
1 tsp. Nutmeg
1 tsp. Allspice
1 tsp. Cinnamon
1 tsp. Salt
½ tsp. Pepper
4 pork tenderloins

Puree everything except the pork in a food processor until smooth. Spread over pork in a glass dish. Cover and chill in refrigerator overnight. Cook on the grill the next day.

Apricot Beef Stew
8 oz. dried apricots
2 cups boiling water
4½ lbs. Rump roast or similar, cut into 1½ inch cubes
¾ tsp. cinnamon
½ cup olive oil
3 medium white onions, finely chopped
6 garlic cloves, minced
2 tsp. ground cumin
1 tsp. ground coriander
¼ tsp. ground cloves
½ cup dry white wine
2 cups canned diced tomatoes with their liquid
3 ½ cups canned beef broth
2 bay leaves
½ cup raisins
½ cup slivered toasted almonds
2 tbs. finely chopped parsley
Cooked egg noodles

1. Soak dried apricots in boiling water until plumped, about 30 minutes. Drain.
2. Toss beef cubes with 1 tsp. each of salt, pepper, and cinnamon. Put 4 tbs. olive oil in pan and brown beef cubes on all sides, transfer to a large platter.
3. Add additional oil, if necessary. Sauté onions and garlic until soft. Add cumin, coriander, and cloves. Cook, stirring until the spices are aromatic, about 3 minutes. Add white wine until evaporated. Stir in tomatoes with their juice and beef broth. Add apricots (reserving some for garnish). Simmer sauce for 5-10 minutes.
4. Puree the sauce in blender until smooth and then strain into casserole dish. Add beef and bay leaves. Bring to a simmer over moderate heat. Cover and cook for 1½ to 2 hours. Uncover and simmer for another ½ hour. Add raisins and simmer until sauce is thick. Season with salt and pepper.
5. Serve over buttered noodles. Garnish with chopped parsley and toasted almonds.

CABERNET (VANDERKAMP OR DALTON)

Chicken with Cracked Black Pepper and Raisins
(makes 2 servings)
4 medium to large chicken thighs
1 cup onion, coarsely chunked
1 cup carrot, coarsely chunked
1 large celery rib, cut into 3 pieces
1 tsp. tomato paste
1 bay leaf
¼ tsp. thyme
4 whole black peppercorns
¼ cup raisins
¼ cup cognac
1 tbs. cracked black peppercorns
½ teaspoon salt
3 tbs. unsalted butter
1 tbs. olive oil
2 cans chicken broth

1. Simmer onion, carrots, celery in chicken broth for about 1 hour. Stir in tomato paste, bay leaf, thyme, and whole peppercorns. Simmer over low heat until liquid has reduced by half (appx. 1 hour).
2. Strain stock into small pan. Discard solids. Boil over high heat until syrupy and reduce to ¼ to ½ cup. Set aside.
3. Place raisins in small saucepan, cover with water, and boil for 1 minute. Drain water and add cognac. Let sit for 1 hour.
4. Season chicken with cracked peppercorns and salt. Brown in skillet with olive oil (set aside for step 5). Transfer to baking dish. Bake at 350 degrees for appx. 30-40 minutes.
5. When chicken is done, remove from oven and set aside. Pour any fat from skillet (step 4), add raisins and cognac, ignite over low heat (carefully!). When flames die down, add reduced chicken stock and bring to a boil. Reduce heat to low and stir in 2 tbs. butter, add chicken, turn to coat. Serve with sauce poured over chicken.

Steak with Mushroom Sauce
4 filets
1½ cups mushrooms, sliced
¼ cup shallots, chopped
1 tbs. olive oil
3 tbs. cognac
8 tbs. white wine
1 cup beef stock
3 tbs. butter
1 tbs. fresh tarragon (dried will work)
Salt and pepper to taste

1. Cook mushrooms and shallots in olive oil until tender. Deglaze pan with cognac. Stir in wine and beef stock. Season with salt and pepper. Simmer until thick and syrupy. Set aside until ready to cook steaks.
2. Grill steaks to your liking.
3. Wisk butter into sauce and pour over steaks. Serve.

Marinated Leg of Lamb Roast
1 6 lb. leg of lamb
1 to 3 cloves of garlic, slivered
1/2 cup olive oil
2 cups dry red wine
3 onions, sliced
1/4 teasp. cloves
2 teasp. dried oregano
2 teasp. salt
1 carrot, sliced thin
3 sprigs parsley

Dry lamb well with paper towels. Using a sharp knife, make pockets in flesh and insert garlic slivers. Combine remaining ingredients to make marinade. In a large shallow baking dish, arrange lamb as flat as possible and pour marinade over it. Refrigerate, covered, for at least 24 hours. Turn it occasionally. (Put the roast in a large, sealable plastic bag to help with flavor, facilitate turning.)
Place lamb, fat side up, on a rack in the roasting pan. Bake at 325, uncovered, for 2 1/2 hours for medium. Baste occasionally with marinade. The marinade may be heated and passed with roast if desired.