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Grilled AbaloneCourtesy of Josh Bendick, Holly’s Hill Vineyards Measurements are approximate. Adjust to taste. 3-inch, farm raised abalone* — cleaned, sliced in half and pounded until tender. Allow 3 per person. Marinade Sauce Marinade the abalone overnight. Grill over very hot coals for about thirty seconds per side. Remove from grill and serve immediately with the sauce. Suggested pairing: Holly's Hill Vineyards Roussanne *For abalone, contact: The Cultured Abalone in Goleta, Ca at 805.685.1956 or tcabalone@cs.com Grilled Panko Crusted Goat Cheese on Organic Greens with Grilled Olive BreadCourtesy of Teena Hildebrand, Narrow Gate Vineyards Shallot/mustard dressing Salad Serves 6 For Shallot/Dijon dressing: Whisk all ingredients together in a glass measuring cup or bowl For Bread: Brush sliced bread with olive oil and grill in oven or on bbq rack until toasted. For Salad: Mix first 4 ingredients in medium bowl to blend. Heat teflon skillet to med high and add 1 Tablespoon olive oil. Dip each cheese round into egg whites, turning to coat, then dredge in panko mixture. Place breaded goat cheese round in hot oil and fry until browned. Gently turning rounds to brown. Toss greens in shallot/Dijon dressing and divide among 6 plates, top with goat cheese and grilled olive bread. Suggested pairings: Narrow Gate Vineyards 2006 Estate Viognier Roussanne or 2006 El Dorado Chardonnay Strawberry and Feta Summer SaladTry this refreshing salad as an accompaniment to Grilled Polenta Courtesy of Mari Wells, David Girard Vineyards 4 servings mixed greens Plate with grilled polenta slices for a sizzling summer BBQ. Serves 4 Suggested pairing: David Girard Vineyards’ 2006 Rose Stuffed Pork TenderloinCourtesy of Steve De La Rosa, Boeger Winery 1-2 lb Pork Tenderloin Fillet the Pork Tenderloin down the center lengthwise, making sure not to cut all of the way through. Spread the meat wide open and lightly drizzle a small amount of olive oil over the meat. Sprinkle with salt and pepper to taste. Evenly distribute the garlic, green onions and blue cheese down the entire length of the pork. Tie the loin closed in at least six secure areas using twine or string. Give the complete loin a drizzle of olive oil. Place over indirect heat at 400ºF and grill until the thickest part of the meat reaches 170ºF. Remove from grill, and allow to sit for at a minimum of five minutes. This will give the cheese a moment to settle. Slice loin into 1” pieces and serve. Suggested pairing: Boeger Walker Zinfandel ZinMan® Steak SaladCourtesy of Perry Creek Winery 1 pound boneless steak Combine wine, garlic, olive oil & salt and pepper. Marinade steak in mixture overnight. Grill steak along with mushrooms, red onions and peppers. Slice grilled meat and vegetables and serve over salad greens with your favorite dressing. Suggested pairing: Perry Creek Zinfandel Grilled Porterhouse SteakCourtesy of Conti Estate / Charles B Mitchell Vineyard & Winery 1 (2-3/4 lb) Porterhouse steaks, cut 2-3/4 to 3 inch thick Place steak in glass baking dish. Whisk oil and next 5 ingredients in small bowl to blend. Pour half of marinade over steak. Turn steak over; pour remaining marinade over steak. Cover and chill at least 2 hours and up to 1 day, turning occasionally. Prepare grill, (medium heat). Remove steak from marinade; shake off excess. Place steak on grill; cover grill. Grill steak to desired doneness,(until instant-read thermometer inserted into center of steak registers 115 F to 120 F for rare,about 15 minutes per side,or 125 F to 130 F for medium-rare, about 18 minutes per side),occasionally moving steak to cooler part of rack if cooking too quickly. Transfer steak to platter; cover to keep warm. Let stand 5 minutes. Using sharp knife, cut meat away from bone. Cut each meat section into 1/3-inch-thick slices. Serving suggestion: Charles B Mitchell 2005 Cabernet Sauvignon Grilled Shrimp with Basil and LemonCompliments of Paul Bush, Madroña Vineyards 2 lbs jumbo shrimp, peeled and deveined Put shrimp into two large, zip-style plastic bags. In a food processor fitted with the metal blade, blend the olive oil with the lemon juice, basil, garlic parsley, salt, oregano, and pepper until smooth. Pour half of the marinade into one plastic bag and the other half into the other plastic bag. Mix the marinade well with the shrimp until each shrimp is coated. Refrigerate for 1-2 hours. While marinating, toss the shrimp carefully in the bags a couple of times. Lightly oil the grilling grid with olive oil or cooking spray prior to igniting the grill. Set the grill on medium (or medium –hot coals). Lay the shrimp on the grilling surface and grill for 3-5 minutes on each side. The shrimp may char ever so slightly. Serve immediately. Suggested pairing: Madroña Vineyards Dry Riesling or Chardonnay Wood-Fired PizzasCourtesy of Brian Fitzpatrick, Fitzpatrick Winery If you can’t make it to one of Fitzpatrick’s Friday Wood-Fired Oven Pizza Nights, try your own twist at home by grilling these ingredients on top of your favorite pizza dough. St. Brendan’s Seafarer Place oven roasted salmon on top of a garlic cream sauce, caramelized onions, and top it all with mozzarella and feta cheese. Suggested pairings: Fitzpatrick’s 2006 Sauvignon Blanc, 2003 Grenache or 2003 Pinot Noir The Popeye Place bunches of fresh spinach softened into a garlic cream sauce with first a smearing of soft goat cheese and olive oil, then the creamy spinach, topped with a mix of provolone, jack and cheddar cheeses and toasted pine nuts. Suggested pairings: Fitzpatrick’s Sauvignon Blanc, 2006 Chardonnay, or dry rose Sangre de Montana |
