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Thanksgiving Dinner With An Olde English Twist
If you're looking for something a little different this year, here are a few traditional English side dishes that will make Thanksgiving dinner extra special and delicious. Chestnut Stuffing:This traditional stuffing recipe, using fresh or canned chestnuts, is rich and incredibly tasty. 2 cups whole chestnuts 1-1/2 cups butter 1 onion, chopped 1 tsp. salt 1/4 tsp. pepper 2 tsp. poultry seasoning 2 (1 lb.) bread, cut into cubes (day old is best) 3 eggs 1/4 cup milk Pierce the chestnuts and place in a saucepan. Cover with water and bring to a boil, then reduce the heat and simmer for about 25 minutes, or until chestnuts are soft. Drain, cool and peel the chestnuts then chop coarsely. (you can also substitute two cups of canned chestnuts.) Preheat oven to 350. On the stovetop, in a medium saucepan, melt the butter. Stir in the chestnuts, onion, salt, pepper, and seasoning, and fry gently for about 3-4 minutes. Transfer to a medium sized baking dish, and mix in the bread. Beat the eggs and milk together, and drizzle over the mixture. Gently mix together until everything is well coated. Stuff your turkey, or place in a greased casserole dish and bake at 350 degrees for 30-45 minutes until the top is crisp and lightly browned. Carrot & Turnip Mash:An easy and luscious side dish that you'll want to cook all year round. It also freezes very well. 2lb carrots 2lb turnips or rutabagas Cream or milk Butter Salt Pepper Boil the carrots and turnip and mash using the cream, butter, salt and pepper according to taste. Brussels Sprouts With Walnuts:One of our favorite sides, this flavorful and unusual dish is always a festive hit at Thanksgiving. 2lb Brussels sprouts 8 tablespoons butter 1/4 cup onion, sliced thinly 2 tablespoons minced garlic 3/4 cup roughly chopped walnuts 1 teaspoon salt 1/4 teaspoon freshly ground black pepper Boil salted water and add the Brussels sprouts. Cook for about 5 minutes until crisp and tender. Drain, then cut the sprouts in half. In a large saucepan, melt 6 tablespoons of butter over a medium-high heat. Add onion and garlic, and cook for 1 more minute. Add the sprouts and cook for 5 minutes, or until golden brown. Remove from the pan. Add the remaining 2 tablespoons of butter to the pan and add the walnuts, stirring for two minutes until golden and fragrant. Add salt, pepper and sprouts and stir well. Serve immediately. Turkey Tip: Remember to always allow your turkey to come to room temperature before cooking, as chilled items will upset your cooking times.
Paula's Harvest Recipes, 2006
Wine and Food Pairings by Paula Getzelman, Chalk Ridge Vineyard. We're so lucky that we can grill almost 365 days here in the San Antonio Valley! And if you're like so many this year, you still have a lot of green tomatoes on your vines that haven’t ripened. When you have friends coming for dinner and you want to share the cooking chores with the guys, here's a menu that allows you to do a lot of the preparation ahead of time, let the men grill the ribs and use up some of those green tomatoes, too! I like to serve Syrah with this menu...the spicy, peppery notes pair well with the spices in the ribs, and it's not too overpowering for the Spaghetti Squash Pancakes and the Fried Green Tomatoes. Grilled Dry Ribs
Fried Green Tomatoes
Spaghetti Squash Pancakes
Caesar Salad with Polenta Croutons
Apple SquaresGRILLED DRY RIBS, Serves 6 4 cups white distilled vinegar 4 cups water 1/3 cup Seasoning Rub 2 slabs pork loin back ribs (approximately 2 pounds each) Seasoning Rub Recipe1/2 cup salt 1/4 cup pepper 1 T. garlic powder 1 T. oregano 1 T. celery seed 1 T. paprika 1 T. chile powder Mix vinegar, water and seasoning together to make basting sauce. On a hot grill, start ribs bone side down, until bone side is golden brown. Baste 2 times with basting sauce then flip slab and cook meat side down until this side reaches a nice golden brown. Baste again and sprinkle with dry Seasoning Rub; cut into individual servings. FRIED GREEN TOMATOES, Serves 6 4 large firm green tomatoes Salt 2 cups vegetable or peanut oil, for deep-frying 1 cup half & half (or milk) 1 1/2 cups all-purpose flour 1/2 cup cornmeal Salt & pepper onion powder cayenne, if desired Slice the tomatoes 1/4-inch thick. Lay them out in a shallow baking pan lined with paper towels; sprinkle tomato slices with salt. Allow approximately 30 minutes for for the salt to pull the water out of the tomatoes. Drain tomato slices on fresh paper towels to dry. In a skillet, heat the oil for deep-frying over medium high heat. Mix the flour, cornmeal, salt-pepper-onion powder and cayenne together in a shallow dish. Dip the tomatoes into half & half, then dredge them in the seasoned flour/cornmeal mixture. Deep-fry until golden brown. Place in a single layer on a rack in a warm oven until ready to serve. HINT: Best served as soon as possible after frying. SPAGHETTI SQUASH PANCAKES, Serves 6 4 cups spaghetti squash, cooked 2 eggs, beaten 1/4 cup all-purpose flour 1/4 cup grated red onion 1/3 cup grated Parmesan cheese 3 T. butter or olive oil salt and pepper to taste sour cream for garnish Mix squash with onion, salt, and pepper. Fold in flour, cheese and beaten egg. Mix well, using a couple of forks. Melt 1 tablespoon butter in a large skillet over medium-high heat. Spoon 1/4 cup squash mixture into prepared skillet. With a fork, press to form an evenly thick cake. Repeat to fill skillet. Cook cakes until bottoms are lightly browned, turn over and brown second side. Continue until you've used all the squash mixture. Keep the cakes already made warm in an oven set at its lowest temperature until you are ready to serve. Use additional butter or oil as necessary for cooking. Sprinkle pancakes with salt and pepper and serve with sour cream and/or apple sauce. CAESAR SALAD WITH POLENTA CROUTONS, Serves 6 Dressing: 3 cloves garlic 4 anchovy fillets, chopped 1/4 cup fresh lemon juice 1 T. Dijon mustard 1/2 cup olive oil Salt and freshly ground black pepper Finely chop the garlic and anchovies in a food processor. Blend in the lemon juice and mustard. With the machine running, gradually blend in the oil. Season the dressing, to taste, with salt and pepper. Polenta Croutons: 1 tube prepared Polenta (or make your own) Vegetable oil, for deep frying Cut the polenta into 3/4-inch cubes. Pat the polenta cubes dry with paper towels. Add enough vegetable oil to a heavy large frying pan to come 1-inch up the sides of the pan. Heat the oil over high heat. Working in batches, add the polenta cubes to the oil 1 at a time and fry until golden brown, stirring to keep the cubes separate, about 2 minutes. Using a slotted spoon, transfer the polenta croutons to a paper towel-lined plate to drain any excess oil. (The dressing and polenta croutons can be prepared 1 day ahead. Cover the dressing and polenta croutons separately and refrigerate. Re-warm the polenta croutons on a baking sheet in a 350 degrees F oven before serving.) Salad: 3 small heads (or 2 large heads) romaine lettuce, halved lengthwise 1/2 cup drained oil-packed sun-dried tomatoes, cut into thin strips 1/2 cup pine nuts, toasted 1 1/2 oz. shaved Parmesan Cut the lettuce into bite-size pieces. In a large serving bowl, mound the chopped lettuce. Decoratively scatter the sun-dried tomatoes and pine nuts. Drizzle with enough dressing to evenly coat. Sprinkle Parmesan and scatter the warm polenta croutons over and serve. APPLE SQUARES, Serves 9 5-6 apples, peeled, cored, sliced 1/2 cup sugar 1/2 cup hot water Place apples in a medium blow. Sprinkle sugar over, and then hot water. Mix well until sugar dissolves. Turn apples into an 8"x8" baking dish. In another mixing bowl, place the following ingredients: 1 cup graham cracker crumbs 1/2 cup flour 1 cup sugar 1/2 t. cinnamon 1/2 cup walnuts or pecans, coarsely chopped Pour this mixture over the apples. Then drizzle with 1/2 cup melted butter. Bake in 350 degree oven about 45 minutes or until apples are tender. Serve warm with ice cream or whipped cream.
Wine & Thyme Rojo Grilled Chicken
BBQ season is here, which means it's time to post one of our favorite grilling marinades for chicken. This simple recipe also works well with beef. Wine and Thyme Rojo MarinadeHalf a bottle of hearty red wine A few sprigs of fresh thyme, bruised 5 cloves of garlic, crushed 4 chicken breasts Mix the ingredients together in a bowl or large ziploc bag. Add the meat and marinate in the refrigerator overnight. BBQ when ready. We like to serve this dish with roast baby potatoes, a fresh green salad drizzled with extra virgin olive oil & cracked black pepper, and buttered pugalese bread.
Paula's Spring Recipes 2006
Wine and Food Pairings by Paula Getzelman, Chalk Ridge Vineyard. Ham is so often thought of as "traditional" Easter fare and here's an Easter menu that salutes ham as well as many other springtime favorites. Whether you'll be having friends over for a quiet sit-down dinner, or the whole family for a big Easter celebration, there's something here for almost everyone! Citrus, Spinach And Bacon Salad
Raspberry-Chipotle Glazed Ham
Asparagus With Tarragon Dipping Sauce
Ice Cream Terrine
Wine Pairings: The main course is wonderful served with a slightly fruity Sauvignon Blanc, such as Villa Maria or Bogle. For red wine lovers, offer 2003 Estancia Stonewall Vineyard Pinot Noir from Santa Lucia Highlands or 2004 Night Owl Pinot Noir from San Bernabe Vineyards. An effervescent Moscato d'Asti or sparkling Prosecco sets off the Ice Cream Terrine to perfection. CITRUS, SPINACH AND BACON SALAD, Serves 8 6 cups fresh spinach 2 oranges, peeled and segmented (reserve juice) 1 grapefruit, peeled and segmented (reserve juice) 1/2 cup crisp bacon bits Dressing: 1/4 lg. onion (preferably Vidalia) 2 t. salt 1 cup sugar (you can use sugar substitute) 3 t. poppy seeds 2 t. dry mustard 2/3 cup red wine vinegar 2 cups oil Mix first six ingredients in a blender or food processor. Add oil in a thin stream to eliminate separation. Refrigerate. Before using, measure enough dressing into a small bowl to coat spinach leaves. Thin slightly with reserved juice. Place spinach in large salad bowl. Toss with dressing to coat. Place spinach on 8 plates, arranging orange and grapefruit segments on top. Sprinkle with bacon bits. NOTE: Leftover dressing may be refrigerated and used for another salad. RASPBERRY-CHIPOTLE GLAZED HAM, Serves 8-10 1 4 1/2 - 5-lb. fully cooked bone-in spiral-cut ham 1- 1/2 cups seedless raspberry preserves 2 T. white vinegar 2 - 3 canned whole chipotle peppers in adobo sauce, drained and chopped 3 cloves garlic, minced Fresh raspberries and fresh herb sprigs Place ham on a rack in a shallow roasting pan. Insert a meat thermometer into the thickest portion of the meat but not touching bone. Bake in a 325 degree F oven until the thermometer registers 130 degrees F. Allow approximately 15-18 minutes per pound. Meanwhile, in a saucepan, stir together raspberry preserves, vinegar, chipotle peppers, and garlic. Bring just to boiling. Reduce heat and simmer, uncovered, for 5 minutes. Brush ham with some of the sauce. Bake for 15 to 20 minutes more or until the thermometer registers 135 degrees F, brushing once or twice with additional sauce. Remove from oven. Cover ham with foil and let stand for 15 minutes. Reheat remaining sauce and pass with ham. Garnish with raspberries and herbs, if desired. ROASTED GARLIC & HERB POTATOES, Serves 82 lbs. fingerling potatoes (or tiny new potatoes) 1 bulb garlic 10 sprigs fresh thyme 1/2 bunch fresh basil 4 sprigs rosemary 1/4 cup olive oil 2 T. butter salt & pepper to taste 1/2 cup water Rinse and pat dry potatoes. In a mixing bowl toss potatoes with olive oil, salt , pepper, then lay them in a baking dish. Break the bulb of garlic, then crush cloves leaving on the outer layer of skin. Toss into baking dish. Cover potatoes with the herbs (thyme, rosemary & basil), add butter and water and cover with aluminum foil. Bake at 375 degrees for about 30 minutes. When the potatoes are tender, remove the whole herbs and discard them. Remove the skins from the garlic, discarding skins. Roughly chop garlic and add to potatoes; toss. Add salt & pepper as necessary. ASPARAGUS WITH TARRAGON DIPPING SAUCE, Serves 8 2 lbs. thin asparagus, cut into 5-inch spears 1/2 cup mayonnaise 1/4 cup dairy sour cream 2 T. minced shallots 2 T. chopped fresh tarragon 1 t. fresh lemon juice 1/4 t. salt 1/4 t. freshly ground pepper Pinch ground red pepper Bring 4 quarts of salted water to a boil in a large pot. Add the asparagus, return to a boil, and cook about 2 minutes or until just tender. Rinse and drain under cold running water. Pat asparagus dry with paper towels. For tarragon sauce, combine the mayonnaise, sour cream, shallots, tarragon, lemon juice, salt, freshly ground pepper, and red pepper in a small bowl until well mixed. Arrange asparagus on a platter and serve with tarragon sauce. ICE CREAM TERRINE Serves 10-12 3 cups strawberry ice cream, softened 3 cups toasted almond ice cream, softened 3 cups chocolate ice cream, softened Line a 7- by 9-inch loaf pan completely with two or three pieces of plastic wrap, leaving several inches of plastic overhanging on all sides. Spread strawberry ice cream in an even layer in the bottom of lined pan; freeze for 30 minutes. Spread toasted almond ice cream in an even layer over strawberry; freeze for 30 minutes. Spread chocolate ice cream in an even layer over pistachio; cover with overhanging plastic wrap and freeze until firm, about 8 hours, or up to 1 week. Unwrap terrine and invert pan over a serving plate. Hold on to plastic wrap and lift off pan. Remove plastic wrap. Return to freezer for up to 2 hours, or serve at once. To serve, cut terrine into 1-inch-thick slices (dip knife in hot water and wipe dry between each slice). Drizzle with chocolate sauce and top with a dollop of whipped cream. NOTE: As you're ready to use each kind of ice cream, soften it in the microwave on high power in 5-second intervals just until soft enough to spread, but not melting, 5 to 20 seconds total.
Paula's Winter Recipes
Wine and Food Pairings by Paula Getzelman, Chalk Ridge Vineyard. Late autumn in the San Antonio Valley is marked by mild, sunny days and crisp evenings. The leaves in the vineyards have turned to rust and if we've had a storm or two, the vines are often bare. There is a special grace and beauty about the vines now; they've given their bounty and have settled in for their winter nap. We, too, have slowed our pace just a bit. The days are shorter, the nights longer and those wonderful comfort foods are especially appealing now as we begin to look forward to all the excitement of another Holiday Season. This time of year just calls out for Autumn Pot Roast, a Getzelman family favorite. It's tradition at our house to serve this hearty pot roast with crisp potato pancakes, green peas with mushrooms and LOTS of gravy to cover everything. (This tasty roast is equally good served with soft polenta.) With its clove and allspice overtones, Autumn Pot Roast is perfect with a fruity Zinfandel. Known for its fruit-laden, berry like aroma, Zinfandel's soft tannins and crisp acidity make it the perfect fall and winter wine. After dinner, relax in front of a crackling fire with Warm Apple Squares served with French Vanilla ice cream or fresh whipped cream and enjoy the perfect finish to a wonderfully satisfying dinner. AUTUMN POT ROAST, Serves 8 1 4 lb. 7-blade pot roast 2 cloves garlic, minced 1 large carrot, sliced 1/4 cup parsley, chopped 8 pepper corns 1 bay leaf 3 whole cloves 1/4 t. ginger 1/8 t. allspice 1/4 cup vinegar Brown pot roast in small amount of oil in heavy Dutch oven. Remove excess oil from Dutch oven and place pot roast, covered, in a 200 degree oven and cook for about 5 hours or until meat feels tender. Add remaining ingredients to the liquid in the Dutch oven, stirring well. Replace lid and simmer, covered, another 45 minutes. Remove meat from pan; cover with foil and keep warm in the oven. Skim off fat from drippings in the Dutch oven, leaving the drippings in the pan. Return 3 T. of fat to the pan, add 3 T. flour and stir well to combine. Add 2 cups of beef broth and stir over medium heat to thicken. Add additional liquid a little at a time until the gravy is the desired consistency. POTATO PANCAKES, Serves 4 1 1/2 pounds red new potatoes 3 tablespoons olive oil 2 eggs, slightly beaten 2 T. flour 2 cloves garlic (optional) 1/2 teaspoon salt 2 tablespoons vegetable oil Shred potatoes. In a mixing bowl, combine potatoes with olive oil, eggs, garlic and salt. Using 1/3 cup mixture for each pancake, press mixture into patties about the size of the palm of your hand, squeezing out excess liquid. Into a large skillet heat oil over medium heat, carefully slide patties into hot oil. Cook over medium-high heat about 2 minutes or until pancakes are golden brown, turning once. Repeat with remaining batter. Add additional oil during cooking, as needed. Drain on paper towels and keep warm. Serve with sour cream or gravy. APPLE SQUARES, Serves 8 5-6 apples, peeled, cored, sliced 1/2 cup sugar 1/2 cup hot water Place apples in a medium bowl. Sprinkle sugar over, and then hot water. Mix well until sugar dissolves. Turn apples into an 8" x8" baking dish. In another mixing bowl, place the following ingredients: 1 cup graham cracker crumbs 1/2 cup flour 1 cup sugar 1/2 t. cinnamon 1/2 cup walnuts or pecans, coarsely chopped Pour mixture over the apples. Drizzle with 1/2 cup melted butter. Bake in 350 degree oven for about 45 minutes or until apples are tender. Serve warm with ice cream or whipped cream.
Something Different For Thanksgiving
 Thanksgiving is just around the corner, and it's time to start planning a memorable menu--not forgetting, of course, the perfect wines to compliment your meal. This year, why not try something a little different and treat your friends and family to a traditional British-style roast with all the trimmings; serve with Escafeld Zinfandel or Merlot to make the occasion extra special. Below is a delicious menu, simple to prepare and always a hit with our guests. We'll be posting side dishes in our next blog, so be sure to look out for those. Additional British goodies to go with your menu can be found online at Goodwoods British Market. Roast Beef and Herbed Yorkshire Puddings. Roast Beef:4 pounds rib roast 2 tablespoons olive oil Yorkshire Pudding:1 1/2 cups flour 1/2 teaspoon salt 1 1/2 cups milk 2 tablespoons water 4 eggs Pinch mixed herbs Preheat oven to 450. Place the beef in a roasting pan, fat side up. Drizzle with oil and season to taste. Cook 1 1/4 hours for rare beef, with meat thermometer registering 130-140. For medium, cook for 1 1/2 hours, with meat thermometer registering 150-160. Baste frequently while cooking. In the meantime, prepare the batter for the Yorkshire pudding by sifting the flour, salt and herbs into a mixing bowl. In a separate bowl beat the eggs until fluffy, then add the milk. Make a well in the center of the flour mixture and add the milk and eggs. Incorporate and beat with a wooden spoon until smooth. Set aside in the refrigerator. When the meat is cooked, remove from the pan and place on a warm platter, cover with aluminum foil and let stand for 30 minutes before carving. Meanwhile, thoroughly grease two muffin tins (enough for 12 individual puddings); rebeat and divide the batter evenly in the tins. Bake at 450 for ten minutes, then reduce the heat to 350 for 15 additional minutes (do not be tempted to open the oven door while the puddings are cooking). Serve immediately with sliced roast beef, roast potatoes, horseradish sauce and plenty of red wine gravy.
Kath's Kitchen: Traditional British Recipes For Autumn
Now that harvest is over, and the vines are starting to show their fall colors, it's time for some traditional British recipes to fill the coming season with warmth and cheer. The following recipes--Shepherds Pie, Sleepy Pie and Olde English Apple Pie--are specialties of Kath Morley, and are delicious served with Escafeld Vineyards 2002 Merlot. Shepherds Pie(Serves 4) Filling1lb lean minced beef 1 large onion 1/4 teaspoon salt 1/2 teaspoon mixed herbs Freshly ground black pepper to taste 1 tablespoon tomato puree 2 oz red lentils 2-3 beef stock cubes Olive oil for frying Topping4 large potatoes Salt to taste 1 oz butter 2 tablespoons milk Peel and chop onion and fry gently in a little olive oil until transparent and starting to brown. Drain, remove from pan and reserve. Fry minced beef gently until browned all over (do not add extra fat). Remove from heat and drain off the fat. Place in a large saucepan and add onions, salt, black pepper, mixed herbs, tomato puree and lentils. Cover with hot water and bring to the boil, stirring well. Lower heat and simmer for 45 minutes, partially covering pan. Add beef stock and stir well. If sauce needs to be thickened, blend 1 teaspoon cornflour with a little water to form a smooth paste. Add gradually to mince mixture and reheat gently until sauce thickens, stirring well. Strain sauce from mince and keep warm. Peel and chop potatoes into 1 inch; pieces, cover with cold water adding salt to taste. Boil for 10-15 minutes or until tender. Drain well. Add 1/2 oz butter and a little milk to potatoes and mash until smooth and creamy. Place mince beef in a shallow, ovenproof dish with just enough sauce to moisten. Spoon the mashed potatoes over the top, leveling out with a fork. Dot remaining butter over potato and place under broiler until topping begins to brown. Serve immediately with fresh garden peas and carrots. Sleepy Pie(Serves 4) Filling1lb best braising steak (all fat removed) 2 large onions 1/4 teaspoon salt Freshly ground black pepper to taste 2 oz red lentils 1/2 teaspoon mixed herbs 1 tablespoon tomato puree 2 beef stock cubes 2 oz seasoned flour Olive oil for frying 4 large potatoes 12 oz shortcrust pastry Shortcrust Pastry1lb Self-raising flour Pinch of salt 8 oz lard Water to mix Place SR Flour in large mixing bowl and add salt. Cut lard into small pieces and add to flour. Rub lard into flour with finger tips or until mixture resembles fine breadcrumbs. Add cold water gradually, mixing with a knife, until mixture binds together. Avoid adding too much water as this creates a sticky, unmanageable dough. Make mixture into a ball and place on floured pastry board. Roll out pastry until it is required thickness. Peel and finely chop onion. Fry gently in a little olive oil until transparent and slightly brown. Remove from pan and reserve. Cut braising steak into 1 inch cubes and toss into seasoned flour until completely coated. Add a little extra olive oil to frying pan and fry beef until brown on all sides, stirring occasionally. Place beef, onions, salt, black pepper, red lentils, mixed herbs and tomatoe puree into a large saucepan, cover with hot water and bring to the boil. Reduce heat to simmering, partially cover and cook for 2 hours or until meat is tender. Add beef stock cubes stirring well. If gravy needs to be thickened, blend 1 teaspoon cornflour with a little water to form a smooth paste. Add gradually to meat mixture and reheat gently until gravy thickens, stirring well. Peel and dice potatoes, cover with cold water, add pinch of salt and bring to boil. Cook until potato softens. Drain. Place braising steak and potatoes into a large pie dish, adding sufficient gravy to moisten. Cover with shortcrust pastry, trim edges and prick pastry with fork. Brush with a little milk and cook in hot oven (300c) for 20 mins until pastry is browned. Serve with beef gravy and fresh vegetables. Olde English Apple Pie1 1/2 lbs best Bramley cooking apples 4 oz sugar 1 teaspoon cornflour 1lb shortcrust pastry Shortcrust Pastry1lb Self-raising flour Pinch of salt 8 oz lard Water to mix Place SR Flour in large mixing bowl and add salt. Cut lard into small pieces and add to flour. Rub lard into flour with finger tips or until mixture resembles fine breadcrumbs. Add cold water gradually, mixing with a knife, until mixture binds together. Avoid adding too much water as this creates a sticky, unmanageable dough. Make mixture into a ball and place on floured pastry board. Roll out pastry until it is required thickness. Peel, core and thinly slice apples. (Placing apples immediately when peeled into cold salted water will prevent discolouration). Place apples in saucepan with the sugar and a little water. Heat slowly until apples are soft. Strain apples from syrup and reserve. Blend cornflour with a little water to make a smooth paste. Add gradually to the syrup and cook until the mixture thickens. Line a 10 inch pie dish with pastry. Place apples in dish together with several spoonsful of syrup mixture. Damp edges of pastry and place pastry lid over apple mixture, pressing pastry edges together. Trim away excess pastry and prick pie top with fork. Fluff up the pastry edges to prevent hardening. Brush with a little milk and sprinkle with sugar. Cook in hot oven (300c) until pastry is browned. Serve warm with ice cream or custard; equally delicious eaten cold with fresh cream.
Paula's Summer Recipes 2005
Wine and Food Pairings by Paula Getzelman, Chalk Ridge Vineyard. The calendar says it's supposed to be summer, but with the mild weather we've had in the San Antonio Valley lately, I have my doubts. Like it or not, however, the heat will catch up with us sooner or later, and we'll be singing some serious blues about having to cook. With this in mind, I thought some summer main dish salad recipes might be in order for this issue, along with ideas for pairing the salads with lovely, refreshing summer wines. Many of the salads have do-ahead components, allowing you to finish the cooking early in the day when it's cool. This "do-ahead" factor also makes them perfect for entertaining guests or just relaxing when the temperatures soar. After all, what could be better at the end of the day than a cool, refreshing salad eaten al fresco with a bottle of "summer" wine? Gazpacho Salad utilizes the wonderful ripe tomatoes we all look forward to and which we only get in the summer. Pair this salad with a crisp, dry Grenache, along with a mild Spanish cheese on wheat crackers and you'll have a delightfully refreshing meal. Grenache is fruity, full in flavor, and has spicy overtones. These wines are often light in color and are wonderful served well chilled in the summer. When you purchase wine for this salad, chose a lighter Grenache with well integrated oak notes and spice, rather than one of the large tannic wines with flavors of chocolate, tar, licorice and sweet fruit. When you crave chicken and fruit, there's Summer Chicken Salad, a lovely combination of chicken, grapes and crunchy pecans, with a touch of curry. I've had this recipe since I was in college... (yes, it's THAT OLD!), but somehow, its exotic and refreshing flavors never grow tired. The hint of curry in this salad calls for an off-dry Gewurztraminer (try Ventana Vineyards 2003 Gewurztraminer) along with warm, buttery croissants, crisped briefly in the oven just before serving. If you just can't decide what nationality you're in the mood for, try Asian Pasta Salad, a wonderful combination of Italian tortellini, crisp vegetables and an Asian-style dressing that'll cool you off quickly. To make your dining experience even more multi-national, pair this salad with a Spanish Albarino. Wines from this varietal tend to be fresh and vibrant tasting, often with a spritzy taste in the mouth. I've heard it compared to a combination of Sauvignon Blanc and a very dry Riesling. The fruit tends to be peaches, apricot, melon and citrus. For those who just can't give up the barbecue, but really want the refreshment of a salad, there's Cantonese Beef Salad, a delightful combination of grilled steak, cool crisp salad vegetables and Asian spices. YUM! Even though beef usually calls for a hearty red, try J. Lohrs, "Wildflower," Valdiguie (Gamay), 2003, served well-chilled. This wine is cool and low in alcohol. The aroma is like a bright summer cherry fruit basket. The flavor is cherry berry, juicy and very lively, a perfect summer red. If you're in the mood to go south of the border, but can't get away from the vineyard, then Black Bean & Rice Salad with Shrimp is your ticket. You'll think you're on the beach at Cabo San Lucas! A crisp Sauvignon Blanc such as Villa Maria 2004 will pair beautifully with this salad, and, along with warm tortillas, will round out the experience to perfection. GAZPACHO SALAD Serves 6 Salad: Red leaf lettuce 3 med. tomatoes, sliced 1 med. cucumber, scored and thinly sliced 1 avocado, halved, peeled, seeded and sliced 1/3 cup red onion, chopped 1/3 cup green bell pepper, chopped 1/2cup croutons Dressing: 3 T. red wine vinegar 1/2 t. salt 1/2 t. dried oregano 1 clove garlic, pressed 1/8 t. cayenne pepper 1/2 cup olive oil Line platter or serving plate with lettuce. Arrange tomatoes in rows in center. Arrange cucumber at one side and avocado slices at other side. Sprinkle onion over cucumber and avocado; sprinkle green pepper over tomatoes; set aside. Mix Vinegar, salt, oregano, garlic and cayenne in a medium bowl. Gradually whisk in oil until well combined. Drizzle about a third of the dressing over the salad. Sprinkle salad with croutons. Serve remaining dressing in a small bowl to add at the table. SUMMER CHICKEN SALAD Serves 4 1/2 cup mayonnaise 1 t. fresh lemon juice 2 T. curry powder 1 t. soy sauce 1 t. sugar 2 cups cooked chicken, chopped 1/4 cup celery, diced 1/4 cup seedless grapes, halved 1/4 cup pecans, chopped Blend mayonnaise, lemon juice, and curry powder. Mix into remaining ingredients. Chill at least one hour before serving. Serve on whole leaves of Romaine lettuce. ASIAN PASTA SALAD Serves 5 24 oz. fresh cheese tortellini 4 T. rice wine vinegar 3 T. soy sauce 1 large garlic clove, minced 2 T. fresh ginger, minced 1 t. sugar 1/2 t. red pepper flakes 3/4 t. dry mustard 1/4 t. Five Spice powder 1/4 cup sesame oil 1/2 lg. red bell pepper, diced 1/3 cup green onions, chopped 3 oz. snow peas, cut diagonally 1 med. carrot, julienned fresh spinach leaves Cook tortellini according to package directions. Drain well and place in a large bowl. Combine vinegar, soy sauce, garlic, ginger, sugar, red pepper flakes, dry mustard and Five Spice powder in a small bowl. Whisk in oil. Toss warm tortellini with dressing. Toss in vegetables. Add additional rice wine vinegar to taste, if desired. If made ahead, bring to room temperature before serving. CANTONESE BEEF SALAD Serves 4 Meat and Marinade: 3/4 lb. flank steak, thinly sliced 2 T. soy sauce 1 T. vegetable oil 1 shallot, minced 1 lg. garlic clove, minced 1 t. fresh ginger, minced 1/4 t. black pepper Salad Dressing: 3 T. rice wine vinegar 3 T. vegetable oil 1 T. sesame oil 1/2 t. sugar 1/4 t. red pepper flakes 1 T. dried mint leaves or 2 T. fresh mint leaves, chopped Salad: 4 cups salad greens 1/2 med. Red onion, thinly sliced 1/2 med. Cucumber, peeled, thinly sliced 1 med. Red bell pepper, julienned 1/4 cup cilantro leaves, chopped Combine soy sauce, oil, shallot, garlic, ginger and pepper in a shallow glass pan. Add the meat and turn to coat well. Let stand 30 minutes. Combine rice wine vinegar, oil, sesame oil, sugar and red pepper in a small bowl and whisk until smooth. Add mint leaves, stirring until incorporated. Set aside. Place salad greens in a large bowl. Add red onion, cucumber, bell pepper and cilantro. Add dressing and toss to coat. Divide among 4 plates. Heat 3 T. oil in a large frying pan over medium-high heat. Add beef and stir-fry just until done to your liking. Place beef equally on the salad plates; serve immediately. BLACK BEAN & RICE SALAD WITH GRILLED SHRIMP Serves 4 3 15 oz. cans black beans, well drained 1/3 cup olive oil 1/3 cup red wine vinegar 3 cloves garlic, pressed 1 cup red onion, finely chopped 1 t. salt 2 T. jalapeno peppers, seeded, finely chopped 1 1/2 cups rice, cooked 1/4 cup cilantro, chopped 1 T. ground cumin 2 T. lime juice 16 large shrimp, raw Red lettuce Mix all ingredients except shrimp and lettuce in a large bowl. Cover and refrigerate 8 hours for best flavor. Bring to room temperature before serving. Just before serving, grill shrimp. Line four plates with red lettuce leaves. Mound bean-rice mixture on lettuce and top with 4 shrimp. Note: If grilling isn't an option, toss-cook the shrimp in large frying pan in a little garlic oil. Paula Getzelman is a gourmet cook and certified Sommelier. She is also the vineyard manager of Chalk Ridge Vineyards here in the San Antonio Valley.
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