Journal 2018-10-17T18:58:52+00:00

Recipe Journal

See Recipes that we have selected to pair with our world-class wines!

Asian Short Rib Buns

Beef Brisket

Red Wine Braised Lamb Shank with Risotto

Grandma Cleone’s Apple Pie

Courtesy of Bailey Downing, Director of Member & Guest Services

Ingredients
1 pre-made pie crust (or you are welcome to create your own!)
6 Granny Smith apples
1 cup sugar mixed with 2 teaspoons of cinnamon
Crumble
3/4 cup flour
1/2 cup sugar
1/3 cup softened butter

Directions

  1. Preheat oven to 400 degrees. Peel and core the apples, cut into pieces and place, evenly, in pie crust.
  2. Pour sugar and cinnamon mixture, evenly, over the apples. Mix flour, sugar and softened butter together by hand until combined and crumbly.
  3. Cover filling with crumble mixture. Cover pie with foil and bake at 400 degrees F for 40 minutes. Remove foil and finish baking for an additional 10 minutes or until top is golden brown.
    NOTE – The pie will look very large prior to placing in the oven but will bake down

Asian Short Rib Buns

Courtesy of Brian Lee, Community Outreach Manager

ASIAN SHORT RIB BUNS

Courtesy of Brian Lee, Community Outreach Manager

Serves 4 to 6

Ingredients

2 pounds boneless beef short ribs

Kosher salt

Crushed black pepper

1 tablespoon Canola oil

1 medium onion, rough chopped

3 whole garlic cloves, crushed

2 ribs celery, rough chopped

1-2 jalapenos or serrano chili, rough chopped

2 inch piece ginger, rough chopped

2 bay leaves

½ teaspoon coriander, whole

2 star anise

2 teaspoon Sichuan peppercorn

3 cloves, whole

3 cups chicken stock

¼ cup dry sherry

2 tablespoons Kecap Manis (Indonesian sweet soy sauce)

¼ cup soy sauce

¼ cup oyster sauce

2 Fresno chili peppers, sliced

1 cup quick pickled cucumbers

Green onions, thinly slices

Bao buns, frozen or homemade

Directions

Season short ribs with salt and pepper. Heat pressure cooker to medium-high heat. Add oil and, cooking in batches, sear

ribs until brown. Transfer the ribs to a small sheet tray and set aside. Meanwhile combine the stock, sherry, Kecap Manis,

soy and oyster sauce and set aside.

Add the vegetables and cook until soft. Add ribs back to cooker with dry spices and stock mixture. Lock lid in place and make sure vent is closed. Bring to a boil, reduce heat to medium and cook for 20-25 minutes. Release pressure according to manufacturer’s directions. Remove ribs and allow to cool slightly, strain the cooking liquid and discard the vegetables. Return the liquid to a saucepan. Bring liquid to a boil, reduce heat slightly and reduce by half. Set the pan on low heat to keep warm.

Slice the short ribs against the grain into ¼ inch slices and add to sauce. Steam the buns according to package directions. Keep buns warm under foil while steaming additional buns.

To assemble, open each bun and spoon some braising sauce on bottom half. Add a couple slices of short rib

s and spoon a little more sauce on beef. Garnish with the pickled cucumber, sliced green onion and Fresno chili

. Serve immediately and enjoy!

Beef Brisket

Ingredients

Hardwood apple and pecan chips (soaked for at least 1 hour)

Brisket:

1 (6-7 pound) Boston butt

1/2 cup Handwritten Chardonnay

Rub:

2 tablespoons garlic powder

2 tablespoons onion powder

2 tablespoons paprika

2 teaspoons chili powder

2 tablespoon dry mustard

1/3 cup

kosher salt

1/3 cup black pepper, coarsely ground

1/2 cup dark brown sugar

Directions

The night before, mix together garlic powder, onion powder, paprika, chili pepper, dry mustard, kosher salt, pepper and sugar in a small bowl.

Season brisket on all sides and let rest in the refrigerator.

The next day, light the coals. Use enough coal to maintain the temperature around 225 degrees F and preheat with lid closed for 10 minutes.

Place brisket, fat side up, on grill grate and add approximately 1 cup of wood chips to the coals. Repeat as the smoke starts to taper off. Cook brisket until it reaches an internal temperature of 160 degrees F (approximately 3-4 hours). Remove from grill.

Double wrap meat in aluminum foil and add the Chardonnay to the foil packet and return to the grill until it reaches an internal temperature of 200-205 degrees F (approximately 3 hours). Once finished, remove from grill, unwrap from foil and let rest for 15 minutes.

Cut against the grain, serve and enjoy!

Red Wine  Braised Lamb Shank with Risotto

Ingredients

Braised Lamb Shanks

4 lamb shanks

1 bottle red wine (Handwritten Cabernet Sauvignon suggested)

½ cup onion, medium diced

¼ cup carrot, medium diced

¼ cup turnips, chopped

6 garlic cloves, crushed

1 ounce dried Porcini mushrooms

½ bunch thyme

½ bunch rosemary

1 tablespoon black peppercorns

2 tablespoons coriander seeds

2 ounces extra virgin olive oil

¼ cup flour

2 cups veal demi-glace

2 cups chicken stock

Risotto:

2 cups chicken stock

1 ounce extra virgin olive oil

1 ounce butter

2 shallots, minced

1 cup Arborio rice

½ cup chardonnay or dry white wine

1 ounce heavy cream

2 ounces Parmesan cheese

Directions

Lamb Shank:

Marinate lamb shanks in wine, vegetables, and spices overnight. The following day, preheat oven to 350 degrees. Remove lamb and strain wine from vegetables,

reserving the broth. Heat large stew pot with 2 ounces of olive oil over high heat. Season shanks with salt & pepper, dust with flour and brown all sides. Remove to plate.

Place vegetable mixture in pot and saute until golden brown. Deglaze with reserved strained red wine, scraping browned bits off the bottom, put lamb back in pot and reduce by two-thirds.

Cover with demi-glace and chicken stock. Bring to simmer, cover and place in oven, braise for 3-3½ hours, until fork tender.

Risotto:

Bring chicken stock to a boil and season with salt and pepper. Heat saucepan over medium heat, add olive oil, butter and shallots and sweat until translucent.

Cook until rice has absorbed almost all the stock, approximately 20 minutes. Finish by adding heavy cream and cheese, season with salt and pepper to taste.

To plate, create a bed of risotto on center of the dish, place lamb shank on top. Then spoon sauce and vegetable mixture around risotto. Garnish with remaining cheese and rosemary.