Pan Grilled Sea bass over Acorn Squash Puree Pan Grilled Sea bass over Acorn Squash Puree

PAIR WITH: 2012 Dierberg Chardonnay SMV

The nutty richness of the dish pulls an elegant sweetness from this crisp Chardonnay. Toasted notes in the wine are enhanced by the subtle hazelnut and lemon. Enjoy this playful and delicious pairing!

Pan Grilled Sea bass over Acorn Squash Puree with Hazelnut-Lemon Brown Butter and Micro Garden Salad

Ingredients

-SEA BASS-

  • Sea bass- 1/2lb portion per person
  • Canola oil
  • 1/2 cup Hazelnuts chopped
  • 1/2 Lemon
  • 1/2 stick of Butter plus 2tbsp
  • 1 small Acorn Squash
  • Olive Oil
  • salt and pepper to taste

-MICRO GARDEN SALAD-

  • Clippings of baby greens, veggies, and edible flowers from my garden!
  • What’s growing in yours?

-VINAIGRETTE-

  • White balsamic
  • Olive Oil
  • Fresh Thyme chopped
  • salt and pepper

Directions

Begin by Preheating your oven to 350.

SQUASH PURÉE

Cut your small acorn squash lengthwise. Rub cut sides with olive oil and sprinkle with salt and pepper. Place squash cut side down in a small oven safe dish covered for roughly 20-30 mins. This time will vary depending on the size of the squash- check doneness with a fork after about 15 minutes and continue roasting accordingly. Once squash is done, set aside to cool uncovered. Once cooled, carefully slice a 1/2″ ring per person of squash and reserve for salad. Spoon the remaining squash into a small sauce pan over low heat. Add 2tbsp butter and salt and pepper to taste. Cover and keep warm stirring occasionally.

SEA BASS

Meanwhile, prepare your fish. Rinse filets and pat dry then sprinkle with salt and pepper. Heat a heavy bottomed pan at med-high heat. Drizzle pan with canola oil to coat the bottom completely. To achieve a crispy skin and no sticking, make sure your pan is hot hot hot. Test readiness by flicking a drop of water into the pan and listen for a prominent sizzle. Place filets skin side down to begin, do not touch them until you are ready to flip them over, about 6 minutes. Carefully flip your filets. After about 3 minutes add 1/2 stick of butter to your fish pan. Add hazelnuts and stir as butter begins to brown, this happens quickly, about 1 minute. Finish with 1/2 a lemon squeezed, stir around filets. Remove from heat. Spoon a smear of squash puree onto each plate and top with a beautiful filet carefully removed from pan. Drizzle your brown butter over the fish and around the plate. I garnished with a slice of lemon and a chive flower from my garden, but that is up to you.

SALAD

My salad was comprised of baby greens, flowers and baby veggies from my own garden, specifically micro arugula and arugula flowers, chives and chive flowers, baby carrot, baby broccoli, nettle, micro celery, baby grape tomatoes, nasturtiums and mustard flowers. As long as it is colorful and fresh it’s a win. I simply inserted each micro green into the reserved ring of squash and drizzled with the vinaigrette.

Pan Roasted California Quail w/ Mushroom & Apricots Pan Roasted California Quail w/ Mushroom & Apricots

PAIR WITH: 2012 ‘Drum Canyon’ Pinot Noir SRH

Summer is here and it’s a great time for your whites, rosés and light bodied reds!
This bright fruity delicate pinot pairs deliciously against the gaminess of these small birds.

dierberg-quail-250Ingredients

Medium-Jumbo sized quail (1 per person for appetizer, 2 per person for entrée)

  • 1/2 stick of butter
  • 1 cup dry Polenta
  • 4 cups water or homemade stock
  • 1 shallot, sliced thick
  • 1 cup fresh mushrooms, sliced
  • 1/2 cup dried apricots, sliced
  • garlic, 1 clove crushed per quail
  • Fresh thyme, 1/8 cup chopped, plus a few whole sprigs
  • Fresh parsley, 1/8 cup chopped
  • Salt and Pepper to taste

Directions

  1. Begin by rinsing off your birds and patting them dry.
  2. Preheat your oven to 500′ or as hot as your oven will get before broil. This may take up to 30 minutes for some ovens so get this going right away.
  3. Sprinkle each bird with salt and pepper and stuff each with 1 crushed garlic clove and a pinch of parsley and thyme.
  4. Prepare for polenta by heating your water or stock in a medium sized pot over high heat.
  5. Heat an oven-safe heavy bottom or cast iron pan over med-high heat.
  6. Melt butter in pan (watch heat, do not burn butter). Add each bird breast side down. The butter will bring beautiful color to the birds in the short cooking time.
  7. Brown for 3 minutes then add mushrooms, shallots, apricots, and whole sprigs of thyme to pan.
  8. Turn the birds and brown for 3 minutes. Make sure the apricots, mushrooms and shallots are coated in the butter so as not to burn when transferred to oven.
  9. Move cast iron pan into hot oven and let reach 155′ when thermometer is inserted, roughly 5-7 minutes.
  10. Meanwhile, add your dry polenta to boiling liquid and stir with wooden spoon.
  11. Turn off heat below the polenta and stir periodically until ready, 5 minutes.
  12. Pull out your beautifully golden birds and plate over a nice mound of polenta.

This dish could be accompanied by a sautéed seasonal vegetable, snap peas, heirloom carrots, or even squash! Enjoy!

Spring Vegetable Risotto with Poached Farm Egg Spring Vegetable Risotto with Poached Farm Egg

PAIR WITH: DIERBERG CHARDONNAY – SRH

 

As we head into the transition between spring and summer, the plethora of options at the local Farmers Market make for colorful, flavorful meals.

This pairing was so much fun and oh so tasty. The lingering flavor of the fennel boosts the Chardonnay, bringing out beautiful notes of honey and yellow apple. The luxurious texture of the egg saturating the rice brings no need for cream in this risotto. Smooth and seasonal, a dish for any occasion.

 

dierberg-risottoIngredients

  • 1 1/2 c. Arborio Rice
  • 1tbsp butter
  • Olive oil
  • 1 c Dierberg Drum Canyon Chardonnay
  • 4 c chicken stock (preferably homemade)
  • 1 c fresh grated Parmesan
  • Farm eggs (1 per serving)
  • 1 tbsp white vinegar
  • 1 clove garlic chopped
  • 1/2 c chopped carrot
  • 1/2 c sliced fennel bulb
  • 1/2 c spinach (torn)
  • 1/4 c peas (shelled)
  • 1/4 c sliced leek (white and light green only)
  • Edible spring flowers for garnish such as nasturtium, pansy, or arugula flow

Directions

Begin with at least 4 or 5 spring vegetables. I grabbed fresh spinach, peas, fennel bulb, leeks and a assortment of colorful carrots. Wash and chop veggies, set aside.

Heat chicken stock in small pot and reserve on low heat.

Heat a heavy bottomed pan to med-high heat. Add 1 tbsp butter and a drizzle of olive oil to pan. Once butter has melted add 1 1/2 c. dry arborio rice. Toss until rice is well coated and slightly toasted. Reduce heat to med. Add garlic and leeks. Sautée until fregrant, about 2 mins. Add 1/2 c wine and stir until absorbed. Add chicken stock 1 c at a time, waiting until liquid has been absorbed before adding the next, stirring intermittently.

Meanwhile in a separate pot, prepare poaching liquid by adding 1 tbsp white vinegar to boiling water.

Add carrot and fennel to risotto, sautee another 5 mins. Add remaining 1/2 c wine and stir until absorbed. Lastly, add shelled peas and torn spinach, toss and cover. Remove from heat.

Stir boiling poaching liquid with a spoon to create a whirlpool before cracking your farm egg into pot. The vinegar and spiral motion of the water will help keep the shape of your poached egg. Let poach for 2 mins.

Meanwhile uncover risotto and toss parmesan. Peas and spinach should be steamed but not overcooked.

Spoon out a mound of risotto to plate and top with poached egg using a slotted spoon. Garnish with edible flowers, extra parmesan and salt and pepper to taste. Enjoy with a glass of 2013 Drum Canyon Chardonnay!

 

Garlic Cayenne Shrimp Skewers over Grilled Pineapple Garlic Cayenne Shrimp Skewers over Grilled Pineapple

PAIR WITH: STAR LANE SAUVIGNON BLANC

 

shrimpBegin with 1lb large raw deveined shrimp. Place shrimp in a large bowl and drizzle with vegetable oil.

Finely chop two garlic cloves and add to bowl.

Squeeze juice of one large lime and sprinkle with salt, cracked pepper, garlic powder, and cayenne. Toss so that everything is well coated. Let marinate for about ten minutes.

Meanwhile, soak your wooden skewers in water so they will not burn over grill.

Clean and slice your leeks lengthwise and drizzle with oil. Set aside.

If using a whole pineapple, slice top off and then cut into 1/2 inch rings. Cut rings in half creating semi- circles. Cut out pieces of core and set aside.

Lance 3 shrimp per skewer and sprinkle again with a little cayenne.

If using a grill pan instead of a outdoor grill, heat to med-high.

Place leeks on grill first. Flip leeks after 4 to 5 minutes then add shrimp skewers and pineapple slices to the grill. After 2 minutes on each side remove skewers and pineapple slices. Leeks will be done as well.

Plate and Enjoy!

Goat Cheese stuffed Treviso with crumbled Bacon Goat Cheese stuffed Treviso with crumbled Bacon

PAIR WITH: STAR LANE SAUVIGNON BLANC

 

trevisoBegin with one small head of Treviso, available at your local central coast Farmers Market. Endive is also a good alternative.

Cook off one slice of thick cut bacon crisp.

Meanwhile, finely chop about 1/3 cup of pistachios.

Place your small 4 oz. log of goat cheese into a bowl and zest a small lemon onto goat cheese.

Add pistachios and mix with a spoon.

Once bacon is fully cooled, chop coarsely.

With the back of a small spoon, spread a thin layer of goat cheese mixture into each Treviso leaf.

Crack fresh pepper and sprinkle with bacon. Enjoy!