October Featured Wines and Recipes

It’s the end of summer. You have two choices: lament the loss of long sunny days or celebrate the new season with some killer new recipes to pair with Ponte Winery’s October featured wines. This month, Wine Club members will receive the non-vintage Moscato and the brand new 2006 Sangiovese. For each shipment, Executive Chef Steve Stawinski creates recipes that compliment each featured wine. Here are his picks this month.

Avocado and Crab Baked Halibutto serve with Moscato

Ingredients:

  • 3 large avocados, chopped
  • 1 small red onion, finely diced
  • 1 small bunch cilantro, chopped
  • Juice of 1 lemon
  • Salt and pepper, to taste
  • 6 ounces crab meat
  • 1/4 cup mayonnaise
  • 3 tsp cayenne pepper
  • 2 scallions, finely sliced
  • 4-6 ounce halibut filets

Preheat oven to 400 degrees F. Combine first five ingredients, mixing well. Adjust seasoning to your taste. Set aside in refrigerator. Combine the crab meat, mayonnaise, cayenne pepper and scallions, adding salt and pepper to your taste. Set aside. Season the halibut filets with salt and pepper. In a medium heated saute pan lightly coated in olive oil, place the fish in carefully, giving them enough room for air to circulate between. Cook on the bottom side one minute, then evenly spoon the crab mixture over the top of each filet. Place pan in oven for approximately 12 minutes, or until the fish is opaque. when the fish comes out of the oven, carefully add the avocado mixture to the top of each piece of fish and serve. Serves 4.

Sauteed Calves Liver with Cipollinis and Mustard Mashed Potatoesto serve with 2006 Sangiovese

Ingredients:

  • 4-5 oz. calf liver slices
  • Kosher salt and fresh ground black pepper
  • All purpose flour
  • Canola oil
  • 1 lb. cipollini onions
  • 1/2 cup unsalted butter
  • 3 large Yukon Gold potatoes
  • 1/2 lb. butter, melted
  • 1 cup half and half
  • 1/2 cup whole grain mustard
  • Kosher salt and white pepper

Season the flour liberally with kosher salt and black pepper. Dredge the liver in the seasoned flour. Heat the oil in a saute pan. Add the liver to the pan and cook on medium heat until browned. Turn and repeat. For the onions, bring a small pot of water to a simmer. Cook the onions(with the peels on) in water for about 30 seconds. Remove from the water and allow to cool for a few minutes. Squeeze the onions gently to peel. Melt the butter in a saute pan. Add the peeled onions and cook on medium heat until tender and brown. Serve on top of the liver. Cut the potatoes into 1/2 inch cubes. Add to a pot of cold, salted water. Boil until cooked through. Drain the water. In a mixing bowl combine the cooked potatoes, melted butter, half and half, and mustard. Mash by hand or in a counter top mixer. Season with salt and pepper.

Non-vintage Moscato

2006 Sangiovese

*Recipes from Steve Stawinski


Posted by , October 2, 2008 No comments

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