Cool Springs Wines & Spirits

Whatcha Got Cooking?

CSWS Staff member Steve Pratti recommends the following wine/dinner pairing:

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Here is a heart-healthy and tasty recipe--just made for a summer night and a cold, crisp,
Honig Sauvignon Blanc ($15.99) from CSWS.

Chicken, Asparagus and Penne Pasta

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Mustard Seed Crusted Salmon with Watercress Sauce

Ingredients:

• -----------------------------------SALMON-----------------------------------
• 1/2 c Mustard seeds
• 2 1/2 c Bread crumbs from French
• -bread
• 2 tb Parsley, chopped
• 1 tb Thyme, chopped
• Salt and pepper
• 1/2 c Cream
• 2 Eggs
• 1 lb Salmon filet, cut crosswise
• -into four ounce pieces
• -without the skin

Instructions:
-----------------------------------SAUCE-----------------------------------
1/4 c Robert Mondavi Chardonnay
1/4 c Rice vinegar
1 tb Dijon mustard
1 c Green onions
1/2 c Watercress leaves
Salt and pepper
1 1/2 c Peanut oil

Recipe by Annie Roberts, Executive Chef, Robert Mondavi Winery

Place mustard seeds on wooden work board and crush them with the bottom of
a small pan, bearing down on them to crush them. Mix them with the bread
crumbs, parsley, thyme, salt and pepper. Mix together the cream and eggs.
Dip the skin side of the salmon in the egg and cream mixture, then the
crumb mixture. Place on a plate crumb side up. This recipe may be done in
advance to this point. When ready to serve, heat oil in a saut‚ pan to
medium high. Carefully place fish crust side down in pan. Cook until golden
brown, about three minutes. Remove from pan and place crust-side up on a
sheet pan and place in 375-degree oven for four minutes. Mix together all
of the sauce ingredients, except for the peanut oil, in a Cuisinart. Slowly
add the peanut oil until thick. Serve with the Salmon.

Wine Match: For something new and exciting, try Martin Codax Albarino, a Spanish white that is crisp, clean and just enough acidity to make it perfect partner with seafood.

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Green Bean Salad with Feta, Almonds and Lemon Vinaigrette
Serve with Kendall-Jackson Sauvignon Blanc

12 servings

Ingredients:

1 Tbsp. kosher salt
3 lbs. green beans, trimmed
2 Tbsp. fresh lemon juice
2 Tbsp. white wine vinegar
2 tsp. Dijon mustard
1 tsp. sugar
1/2 C. olive oil
Kosher salt and freshly ground white pepper
1 large red onion, sliced thin
8 oz. feta cheese, crumbled
1 C. sliced almonds, toasted

Preparation:

Fill a large stockpot with water. Add the salt and bring to a boil over high heat. Add the green beans and cook until tender, 2-3 minutes. Drain in a colander and rinse with cold water to stop the cooking. Let drain.
Whisk together the lemon juice, vinegar, and mustard in a small bowl. Slowly whisk in the olive oil until the mixture becomes thick. Season to taste with salt and pepper.
Transfer the green beans to a serving bowl. Add the onion and feta. Pour the vinaigrette over the vegetables and toss to coat evenly. Sprinkle the top with the almonds and serve.

Pair with Kendall Jackson Sauvignon Blanc

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Grilled Alaska Salmon Skewers Amogio

Makes 6 servings
Enjoy with Robert Mondavi Private Selection Pinot Grigio
Amogio is a traditional Sicilian marinade of lemon juice, white wine, olive oil, garlic and herbs - the exact recipe varies from household to household. Marinate salmon in the Amogio for no longer than 30 minutes (so the fish doesn't "cook" in the marinade).

1½ pounds Alaska Salmon fillets, skin removed, if desired
¼ cup olive oil
¼ cup Robert Mondavi Private Selection Pinot Grigio or Chardonnay
¼ cup fresh lemon juice
2 Tablespoons fresh minced garlic
2 Tablespoons fresh chopped Italian parsley
1 Tablespoon fresh chopped mint
¼ teaspoon red pepper flakes
Salt and pepper, to taste
12 wooden skewers, soaked in water for 30 minutes prior to grilling

Lay salmon on a cutting board so that the grain of the fish is horizontal. Cut salmon lengthwise into 2-inch wide strips. Place salmon strips in a baking dish; set aside.
Thoroughly blend olive oil, wine, lemon juice, garlic, parsley, mint, and red pepper flakes in small bowl. Brush marinade onto all sides of salmon; cover and refrigerate up to 30 minutes. Reserve remaining marinade.Preheat grill or broiler/oven to medium-high heat. Thread salmon strips lengthwise onto the skewers. Place skewers on a well-oiled grill or spray-coated broiling pan. Grill or broil salmon 5 inches from heat source for 3 to 4 minutes per side. Turn once during cooking; brush with remaining marinade. Cook just until fish is opaque throughout. Season with salt and pepper to taste.
Nutrients per serving: 235 calories, 13g total fat, 2g saturated fat, 51% calories from fat, 84mg cholesterol, 23g protein, 3g carbohydrates, .2g fiber, 59mg sodium, 20mg calcium and .8g omega-3 fatty acids

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Grilled Alaska Spot Prawns with Parmesan Herb Baste
Makes 6 servings
Delicious with Robert Mondavi Private Selection Pinot Noir
Here's a fabulous way to enjoy large, succulent Alaska spot prawns! Enjoy this dish with your favorite grilled vegetables, pasta or both.

¼ cup freshly grated Parmesan or pecorino cheese
2 Tablespoons olive oil
2 Tablespoons red wine vinegar
1½ teaspoons dried basil
1 teaspoon coarse-ground black pepper
24 Alaska Spot Prawns, peeled, leaving tail on
12 wooden skewers, soaked in water for 30 minutes prior to grilling
In a small bowl, thoroughly blend grated cheese, olive oil, red wine vinegar, basil, and black pepper. Place 2 prawns on each skewer, piercing through both the head and tail sections of each prawn. Transfer to baking tray and brush prawns with baste; cover and refrigerate for 30 minutes. Reserve any remaining baste.
Preheat grill or broiler/oven to medium-high heat. Place skewers on a well-oiled grill or spray-coated broiling pan. Grill or broil prawns 5 inches from heat source for 3 to 4 minutes per side. Turn once during cooking; brush with any remaining baste. Cook just until prawns turn pink and are opaque throughout.
Nutrients per serving: 204 calories, 8g total fat, 1g saturated fat, 34% calories from fat, 3mg cholesterol, 25g protein, 8g carbohydrates, .2g fiber, 63mg sodium and 115mg calcium.

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Thai-Style Alaska Halibut Lemongrass Skewers
Makes 4-6 servings
Pair with Robert Mondavi Private Selection Johannisberg Riesling
Fresh lemongrass adds a fragrant citrus note to halibut. If using the packaged lemongrass stalks available in the produce section of the grocery store, cut them lengthwise into 4 more slender stalks to use as skewers. If you can't find lemongrass, simply use wooden skewers for a less citrusy taste.

2 Tablespoons vegetable oil
1 Tablespoon green curry paste
1 Tablespoon freshly grated ginger
1 Tablespoon rice wine vinegar
1 teaspoon nam pla or bottled Thai fish sauce
1 teaspoon toasted sesame oil
1½ pounds Alaska Halibut steaks or fillets, skin and bones removed, cut into 1½- inch pieces
12 fresh lemongrass skewers, each about ¼-inch in diameter and 6 inches long

In small bowl, thoroughly blend oil, curry paste, ginger, rice wine vinegar, fish sauce and sesame oil. Brush the paste on the halibut pieces; cover and refrigerate for 30 minutes.
Preheat grill or broiler/oven to medium-high heat. Thread halibut onto skewers, 2 to 3 pieces per skewer. Place skewers on a well-oiled grill or spray-coated broiling pan. Grill or broil halibut 5 inches from heat source for 4 to 5 minutes per side, turning once during cooking. Cook just until fish is opaque throughout.
Nutrients per serving: 215 calories, 10g total fat, 1g saturated fat, 42% calories from fat, 44mg cholesterol, 29g protein, 2g carbohydrates, 0 fiber, 167mg sodium, 68mg calcium and .6g omega-3 fatty acids.

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Alaska Scallop, Prosciutto and Bay Leaf Skewers
Makes 4 to 6 Servings
Delicious with Robert Mondavi Private Selection Chardonnay
Fresh bay leaves are often available in the produce section of the grocery store. If you can't find fresh bay, simmer dried bay leaves in the basting mixture over low heat for about 5 minutes, then remove from the heat and leave to infuse for 30 more minutes. Remove the bay leaves and use as a baste.

 

18 large Alaska Scallops
6 to 9 slices prosciutto ham, cut into thirds or halved lengthwise
18 fresh bay leaves
½ cup Dijon-style mustard
¼ cup Robert Mondavi Private Selection Pinot Grigio or Chardonnay
¼ cup honey
6 wooden skewers, soaked in water for 30 minutes prior to grilling
Preheat grill or broiler/oven to medium-high heat.
Rinse scallops under cold water and pat dry with paper towel. Partially wrap each scallop with a thin piece of prosciutto. Arrange three scallops on each skewer with a bay leaf in between (touching each scallop, but not crowding scallops on skewer).
In a small bowl, thoroughly blend mustard, wine, and honey.
Place skewers on a well-oiled grill or spray-coated broiling pan and brush with basting mixture. Cook scallops 5 inches from heat source for 3 to 4 minutes per side, turning and basting once. Cook just until scallops are opaque and somewhat firm. Remove bay leaves before eating.
Nutrients per serving: 184 calories, 5g total fat, .8g saturated fat, 22% calories from fat, 34mg cholesterol, 17g protein, 18g carbohydrates, .5g fiber, 1305mg sodium, 58mg calcium and .1g omega-3 fatty acids.

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Beef Kabobs Au Poivre

Ingredients:
1 pound boneless beef top sirloin steak, cut 1-inch thick
1/2 cup dry red wine*
1 tablespoon olive oil
1 tablespoon coarse-grained mustard
1 tablespoon red wine vinegar
1 clove garlic, minced
1/2 teaspoon sugar
1 teaspoon cracked black pepper


Directions: Trim steak well. Cut into 1-inch cubes. Combine wine, oil, mustard, vinegar, garlic and  sugar. Place beef into plastic bag and add marinade, turning to coat. Close bag securely  and marinate 30 minutes. Pour off marinade. Sprinkle pepper over steak cubes, pressing  gently into surface of meat. Thread an equal number of steak cubes onto skewers. Place  kabobs on rack in broiler pan so surface of meat is 3 to 4 inches from the heat. Broil 10  to 13 minutes to doneness desired, turning occasionally.

*For the recipe, Cool Springs Wine & Spirits suggests: Barefoot Cabernet or Smoking Loon Cabernet

Serve with a spicy California Zinfandel like Rosenblum Vintner's Cuvee,
A big, bold Australian Shiraz like Peter Lehmann Barossa Shiraz, or a Rhone-style Paul Jaboulet Aine with velvety ripe blackberry and black cherry fruit character.

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Grilled Ribeye Steak with Cabernet Sauvignon Sauce Ingredients

Ingredients

4 Boneless ribeye steaks
2 tb Peanut Oil
Salt and Pepper
1 c Woodbridge Cabernet
1/2 c Beef Stock
1 tb Balsamic Vinegar
1 tb Chopped Shallot
1 ts Chopped Fresh Italian

Directions

Brush steaks with oil and season with salt and pepper. Place wine in a saucepan over high heat. Simmer until reduced by half. Add the beef stock, Balsamic vinegar and shallot. Reduce again by half. Add the parsley. Prepare a fire in your barbecue. When ready, grill the steaks as soon as the flames subside. Serve with the Cabernet sauce. Serves 4 (or more) Notes: Savor with Woodbridge Cabernet Sauvignon. Woodbridge are good value wines, especially for recipes like this one. Try a Mondavi Private Selection Cabernet Sauvignon with this steak or, for a special occasion, step it up with one of Cool Springs Wine & Spirits' Robert Mondavi Reserve Cabernets for a meal to remember.

 

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Beringer Napa Chardonnay | Angel Hair Pasta with Scallops

Ingredients

20 Bay Scallops
1/2 lb Angel Hair Pasta
1 T Shallot (finely minced)
1/2 t Garlic (finely minced)
2 T Extra Virgin Olive Oil
1/4 C white wine
1/2 C Heavy Cream
1/4 C Chicken Stock
1 Lg Bay Leaf
1/4 C Pine Nuts (toasted)
4 T Parmesan
1 T Chives (finely chopped)
Salt & Pepper to taste

 

 

Directions

Preheat oven to 400.
Place a pot of salted water on and bring to a boil.
Season scallops with salt and pepper.
Lightly sear scallops in half the olive oil on one side only for about 2-3 minutes (or until golden brown).
(At this stage you can hold on to them for about an hour before finishing in the oven).
When ready to serve,… place scallops into an oven safe dish (sear side up) and place into oven for about 2-3 minutes (or until just barely firm to the touch. They should be slightly underdone in the center to avoid being rubbery).
In the same pan you cooked the scallops in, over moderate heat, add the olive oil and saut? the shallots and garlic until softened (about 5-7 minutes).
Make sure to scrape up all the brown bits in the pan while you are doing so (this equals more flavor)
Add wine and bay leaf and cook for about 2 minutes.
Add cream and stock and cook for about 5-7 minutes (or until cream has thickened slightly).
Cook pasta in the boiling, salted water for a couple of minutes (or until al dente).
Drain and add pasta to the cream mixture. Incorporate well.
Divide pasta mixture evenly between 4 plates.
Sprinkle each portion equally with the pine nuts, parmesan and chives.
Serve immediately.
Serves 4 
Beringer Vineyards
Executive Chef David Frakes

 

 

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Shrimp Scampi

INGREDIENTS:

• 1 1/2 pounds large shrimp (about 16 to 24)
• 1/3 cup clarified butter
• 4 tablespoons minced garlic
• 6 green onions, thinly sliced
• 1/4 cup dry white wine--Sauvignon Blanc or Chardonnay*
• 2 tablespoons lemon juice, fresh if possible
• 2 tablespoons chopped fresh parsley
• salt and pepper, to taste

PREPARATION:

Rinse shrimp and set aside. Heat butter in large skillet over medium heat. Cook garlic 1 or 2 minutes or until softened but not browned. Add shrimp, green onions, wine and lemon juice; cook until shrimp are pink and firm, about 1 to 2 minutes on each side.

• Do not overcook.
• Salt and pepper just before serving.
• Garnish with chopped parsley if desired.

*Wine: A nice, crisp New Zealand Sauvignon Blanc, like Nobilo, would be just the thing for this recipe (with plenty left over to accompany the meal). Or, for something with a little less acidity, try J Lohr Chardonnay from California.

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CHICKEN WITH WINE AND MUSHROOMS

Serves 4-6

The Sebastiani Family Cookbook
by Sylvia Sebastiani
• 1 fryer, cut up
• Salt, pepper, garlic salt, paprika to taste
• 4 tablespoons butter
• 6 tablespoons olive oil
• 1 can sliced, button mushrooms, with liquid
• 3/4 cup Sebastiani Chardonnay
• 1 or 2 clove garlic, chopped (optional)
• 2 or 3 sprigs rosemary (optional)

Season chicken pieces generously with salt, pepper, garlic salt, and paprika. Melt butter and oil in shallow roasting pan and place chicken pieces in pan. Place pan in 350 degree oven and turn pieces as they brown. Heat mushrooms with liquid in wine. After 30 minutes, add to chicken. If desired, garlic and rosemary may be added, but remove before serving. Continue cooking until tender, about 15–20 minutes.

Suggested Wine Pairings
Serve with Sebastiani chardonnay, of course.

 

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CSWS staff member Frank Nunz Comito - godfather of Italian wines - wanted to share his secret family recipe for this delicious dish. Mangia, mangia!

 

Veal Nunzio

4 1/2 lbs. Veal Cutlets
1/2 tsp. salt
1/4 pepper
1/4 c. flour
2 tbsp. butter
2 tbsp. Olive Oil
1/2 c. dry sherry
1 c. chicken stock
*dry sherry is substituted for the traditional Warsala

Season veal with salt and pepper, dust lightly with flour. In a large frying pan, melt the butter and olive oil over medium heat. Add veal (without crowding) and cook for 4 minutes, or until lightly browned on both sides. Remove and cover with foil. Repeat with remaining veal, adding butter and oil as needed. Add sherry and bring to a boil, scraping up brown bits from pan. Add stock and boil to reduce to 1⁄2 c. (3 to 4 minutes). Return veal to pan and heat about one minute; season with additional salt and pepper.

Suggested Wine Pairings for Veal Nunzio
Maso Canali Pinot Grigio (white) – $18.99
Santi Solane Valpolicella (red) – $14.99

 

 

Osso Bucco & 2000 Ruffino Modus Toscana ($24.99)

Osso Bucco Recipe

4 - 6 Veal Shanks
flour, salt and pepper for dredging
4 tbsp. Olive Oil
3 cloves garlic, finely chopped
1 onion, finely chopped
1 c. chicken stock, boiling
1 c. dry white wine
4 tbsp. tomato sauce
Grated rind of 1/2 lemon
 
Dredge veal in seasoned flour and saute in olive oil until lightly browned on all sides. Add garlic and onion.  Pour boiling stock, white wine and tomato sauce over meat. Cover pan and simmer 1 1/2 hours or until meat is tender. Add parsley and grated lemon rind. Serve over saffron rice.
 
Wine Pairing Recommendation
2000 Ruffino Modus Toscana - $24.99
This Super Tuscan is an elegant blend of Sangiovese, Merlot and Cabernet Sauvignon. Delicate floral notes are intertwined with the fruity aromas of small red berries, cherry jam, blackberry and licorice with a touch of mint. Spicey hints or white pepper, toasted wood, vanilla and cinnamon contribute to its extraordinary personallity. The texture is rich and full with velvety tannins and a long aftertaste with notes of blueberry and chocolate.