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Wine Country Recipe: New York Steaks with Gorgonzola-Walnut “Butter”

Friday, December 14th, 2012

New York Steaks with Gorgonzola-Walnut “Butter”

…Paired with Cougar Meritage Red Wine

Courtesy of Cougar Vineyard & Winery

Serves 4

 

 

 

 

 

 

 

Ingredients:

4 New York steaks
½ cup olive oil
4 cloves garlic, thinly sliced
2 teaspoons balsamic vinegar
1 tablespoon freshly chopped rosemary
¼ teaspoon kosher salt
Freshly ground black pepper

For the “butter”
8 ounces Gorgonzola cheese, cut into small chunks
1 teaspoon white-wine or regular Worcestershire
2 teaspoons green peppercorns
¼ cup lightly toasted walnut halves
1 ½ tablespoons minced chives
6 drops Tabasco

How to make:

Place steaks in a glass dish. In a small bowl, whisk together olive oil, garlic, vinegar, rosemary, salt, and pepper. Marinate in refrigerator covered for 2 to 3 hours. Remove steaks from marinade when ready to grill.

To make “butter”, combine all ingredients in a food processor or blender and process for about a minute until mixed thoroughly. Can be refrigerated, but plan to serve at room temperature.

Prepare a hot fire and grill steaks for 5 to 6 minutes per side or until cooked to desired doneness. Shortly after turning, slather a mound of Gorgonzola butter on steaks and allow it to melt slightly while the steaks finish cooking.

Serve with couscous and additional Gorgonzola butter.

Enjoy with a nice glass of Cougar Meritage!

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Wine Country Recipe: California-Style Clam Bake

Thursday, August 16th, 2012

California-Style Clam Bake

(Courtesy of The California Wine Institute)

Serves 4 as a main course, serves 8 as an appetizer

No matter where you are in the world, this garlic-infused California-style clambake recipe will bring the spirit of The Golden State to you.  Celebrate California Wine Month this September with this light and classic seafood dish, which can be served as an appetizer or a main dish.

Pair with California Sauvignon Blanc or Rosé.  *See below for Temecula wine suggestions!

Ingredients:

3 tablespoons (45ml) olive oil
4 shallots, roughly chopped
4 cloves garlic, peeled and roughly chopped
1 cup (240ml) California Sauvignon Blanc or other crisp white wine
1 cup (240ml) chicken stock
2 pounds (900g) mussels
2 pounds (900g) clams
1 tablespoons (15ml) parsley, finely chopped

Directions:

– In a large stockpot, over medium-high heat, add the olive oil, shallots and garlic.

– Sauté for 1 minute or until the vegetables are slightly browned.

– Add the wine and chicken stock.

– Bring the liquid to a boil and cook for 3 minutes.

– Add the mussels and clams and steam for 7 minutes. Halfway through the cooking time, shake the pot several times.

-Remove from heat and pour mussel and clams into a large serving dish.

– Garnish with parsley.

– Serve immediately, accompanied by a fresh, rustic-style bread.

Image courtesy of Madaket Home

Pair with one of your local Temecula Valley wines!  Look for crisp and dry wines with a hint of effervescence —

Keyways Vineyard & Winery 2010 Fume Blanc

South Coast Winery Pinot Noir Rosé Sparking

Callaway Vineyard & Winery Winemaker’s Reserve Chardonnay

 

 

 

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