Notre Dame Family Wines Virtual Tastings - Recipe Pairings
Mirror Virtual Tasting
Paired with the Mirror Sauvignon Blanc
1 Cup, Baby Spinach
2 oz. Lemon Vinaigrette
2 oz. Buttermilk Vinaigrette
1/2 Cup, Quinoa, Cooked
2 oz. Fennel, Shaved
8 Slices, Grapefruit
1 TB. Quinoa, Fried
1 Tb. Pistachio, Toasted
1 Tb. Fried Onion
Slice avocado, scatter across bottom of plate. Drizzle buttermilk vinaigrette on avocado. Combine spinach, cooked quinoa, fennel, grapefruit and lemon vinaigrette in a bowl, toss together. Cover salad over avocado. Sprinkle fried quinoa, pistachio and fried onion.
3 Cups, Fresh lemon juice
1 Cup, Olive Oil
1 TB. White Sugar
4 cloves Garlic
1.5 quart Mayonnaise
1 quart Buttermilk
2 Cups Sour Cream
1 Meyer Lemon, Juiced
2 TB. Tabasco
1/2 Cup White Wine
1 Cup Chive, minced
1/3 Cup Sugar
Horseradish Cream Sauce
1 Cup Sour cream
3 TB prepared horseradish
1 tsp kosher salt
1/4 tsp medium grind black pepper
3 dashes tabasco
Mix all ingredients well and refrigerate overnight.
Paired with the Mirror Cabernet Sauvignon
Bargetto Virtual Tasting
Paired with the Bargetto Pinot Grigio Monterey County
Avocado Toast with Poached Shrimp
-4 slices of sourdough bread
-1/4 stick butter
-1 watermelon radish
-1 cup red wine vinegar
-1 T pickling spice
-1/2 cup arugula
-1 tsp of fresh lemon thyme (regular thyme will work)
- 3 lemons
-1 tsp honey
-1 tsp Dijon mustard
-1/4 cup olive oil
-8 individual shrimp (peeled and deveined, tail off). I used 16-20 (the size of shrimp), but any will work
-1 cup white wine
-1 bay leaf
-Make poaching liquid for shrimp. Combine wine, equal parts cold water, bay leaf, and slice 1 lemon and the orange
-Bring to very light simmer on med-low heat. Add shrimp. Cook, stirring occasionally, until shrimp are just cooked through. A minimum internal temperature of 145 degrees (or shrimp turns pink, firm, and opaque)
-Cool shrimp by draining from liquid, and putting in cooler.
-Make pickling solution by combining red wine vinegar, pickling spice, bay leaf, and 1 cup of water. Bring to a simmer.
-Thinly slice regular radishes, then add to pickling solution. Simmer one minute, then turn off heat. Add ice to pot to cool. Leave radishes in pot for 1 hour, then remove.
-Peel watermelon radishes, thinly slice, put in ice water, and reserve for later.
-Make emulsion by juicing remaining lemons, and combining with honey and Dijon mustard. Emulsify, by slowly whisking in olive oil. Season with a little salt, and add the lemon thyme (reserve).
-Open avocados, mash with fork, and season with a little salt (make last minute, so it doesn’t turn brown. If you need to make ahead, add a little lemon or lime juice)
-Toast sourdough (cut into circles first if desired, but it will still be great if you leave whole)
-Put smashed avocado on top of toast, then arugula, then shrimp. Place a few of each radish, then cut each piece into 4 triangles. Plate and drizzle with emulsion
Paired with Bargetto Reserve 2018 SCM Regan Vineyard Pinot Noir
Seared Salmon with Stone Ground Mustard Butter, Browned Butter Mashed Potatoes and Haricot Verts
-4 salmon filets (skin & bones removed)
-12oz green beans
-2 sticks of butter
-1.5 lbs of Yukon gold potatoes
-1/2 cup of half and half (or milk)
-2 T whole grain mustard
-1 cup cherry (or grape) tomatoes
-1 T balsamic glaze
-1/2oz fresh basil
-Kosher salt, granulated garlic, and black pepper
-Take the salmon filets, and pat dry with paper towel removing any moisture.
-Sprinkle all over with salt and sear the salmon in a pan on med-high heat, until nice and golden brown on one side. Remove from pan and place back in cooler.
-In a new pan, heat all of the butter on med-high heat until melted, then cut heat back to medium. Cook, stirring occasionally, until foam on top turns brown, and a sweet, nutty aroma develops. Strain browned butter, and set in cooler until nearly solidified.
-Quarter grape tomatoes, removing stem end, and any loose seeds. Mix with balsamic glaze and reserve.
-Take 2 T of cooled butter and mix with mustard, and evenly coat each salmon filet. Put on a baking sheet and set aside until ready to cook.
-Peel all potatoes, and put in a stockpot with enough water to completely submerge potatoes. Cook on high heat, until potatoes are fork-tender.
-Bring a second pot of water to a boil, add a generous pinch of salt. Add green beans, stirring occasionally, and cook for 5-6 minutes, or until beans are just barely cooked through. Remove beans, and cool rapidly. The best way is with ice water. Remove from ice water after completely cooled and set aside.
-When potatoes are tender, remove from heat and strain. Try to get as much moisture out of them as possible.
-Put the salmon in a 350 degree oven, and bake until it reaches a minimum internal temperature of 145 degrees.
-Put the green beans in a pan, season with salt and pepper (add a little butter if desired) and cook just long enough to reheat them.
-Using a hand mixer, combine potatoes, browned butter, and half and half until smooth. Season to taste with salt, pepper, and garlic.
-Take fresh basil, and chiffonade (stack the leaves, roll them, then thinly slice)
-Plate 5oz of mashed potatoes, 3oz of green beans, and then place the salmon.
-Top salmon with tomato mixture, and then sprinkle fresh basil on the tomatoes
Paul Hobbs Virtual Tasting
Paired with Crossbarn by Paul Hobbs Sonoma Coast Chardonnay
Rohr's Spinach Ricotta Ravioli
5 spinach ravioli
2 roasted tomatoes, quartered
1 oz olive oil
Garlic clove half, shaved
2 oz white wine
2 oz butter
3 Tbsp breadcrumbs
2 Tbsp fresh, grated Parmesan
Drop ravioli in boiling pasta water. Warm olive oil in medium saute pan. Sauté garlic and tomato for 20 seconds. Deglaze with white wine and reduce au sec.Add ravioli to pan with 3 Tbsp of pasta water. Pull off heat and stir in butter. Plate and garnish with fresh Parmesan and breadcrumbs.
Paired with Crossbarn by Paul Hobbs Pinot Noir
University Catering's Seasonal Mole Turkey Chili
- 1 tablespoon bacon fat/lard
- 1/2 onion, diced
- 1/2 jalapeño, minced
- 6 garlic cloves minced
- 1 pound boneless, skinless turkey thigh, cut into 1-inch pieces
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 1/4 teaspoons salt
- 1/4 teaspoon cayenne pepper
- 1 (15-ounce) cans red hominy
- 1 medium sized celery root medium diced
- 1 medium sized parsnip medium diced
- 2 ea hatch( or poblanos) medium diced
- 1 ea banana pepper medium diced
- 1 3/4 cups turkey broth, store bought or homemade
- 1/4 cup sour cream
- Optional toppings:
- Chopped cilantro, creme fraiche, grated Monterey Jack cheese, diced avocado, and/or corn tortilla strips
In a medium soup pot, heat the bacon fat over medium heat. Add the onion and jalapeño, hatch chilis, banana pepper, garlic and cook, stirring, until everything has softened, 2 to 3 minutes. Add dry spices and lightly toast with everything about 1 minute.
Add the turkey and cook, stirring occasionally, until it is lightly browned on the outside and no longer pink on the inside (add more fat if the pot starts to dry out), 4 to 5 minutes
Add turkey stock, parsnip & celery root simmer until the vegetables begin to soften about 30 minutes. Add hominy and continue to cook for another 15-20 minutes until the vegetables and hominy are tender. Remove a small amount of the chili into a bowl and stir in the sour cream in the bowl with the chili thoroughly. Add that mix back into the chili stirring constantly to prevent the sour cream from separating. Adjust seasoning to desired taste and enjoy!
- Chopped cilantro, creme fraiche, grated Monterey Jack cheese, diced avocado, and/or corn tortilla strips
Tuck Beckstoffer Estate Virtual Tasting
Paired with Tuck Beckstoffer Estate Hogwash Rose
Smoked Pulled Pork
1, 9-12 bone in pork butt
⅔ cup, sugar
⅔ cup, salt
2 gallons, water
1 cup, yellow mustard
2 cups, your favorite BBQ Spice rub
Combine sugar, salt & water until dissolved. Add pork shoulder to the brine and let sit refrigerated for 2 days. If you have an injection syringe you can also inject brine into pork and skip the 2 day process. After 2 days remove pork shoulder from brine. Pat dry with paper towels, rub with yellow mustard until completely covered. Coat generously with your BBQ spice rub. Let sit in your refrigerator overnight uncovered so the pork butt can dry out. Set up your smoker with indirect heat at 250 degrees. Put the pork butt on the smoker and smoke for 6-8 hours until you have achieved the desired amount of bark (caramelization). Wrap pork butt in butcher paper or tin foil and return to the smoker (or oven at this point) continue to cook until the pork registers between 198-206 degrees with your temperature probe. Let the pork butt rest for at least 1 hour wrapped. Remove from wrap and enjoy.
BBQ Spice Rub
½ cup, salt
⅓ cup, cracked black pepper
⅓ cup, coarse ground yellow mustard seeds
¼ cup, smoked paprika
⅓ cup, brown sugar
⅓ cup, coarse ground celery seed
¼ cup, coarse ground cumin
1 TBSP, powdered mace
Combine all ingredients in a large bowl and mix thoroughly. Store in a sealed air tight container away from sunlight.
Crispy Pork Belly
1, 5-6lbs skin on pork belly
¼ cup, salt
Pat pork belly dry with a paper towel and salt only the meat portion of the belly, leaving the skin untouched. Let sit in your refrigerator uncovered for at least 24 hours. Set your oven to 400 degrees & roast pork belly for 1.5-2 hours until skin is very crispy and temperature probe reads 170 degrees or above.
Sweet n' Spicy Mop Sauce
1 cup, smoked ketchup (or regular)
1/2 cup, bourbon or whiskey
3 TBSP, brown sugar
3 TBSP, molasses
3 TBSP, apple cider vinegar
2 TBSP, Worcestershire sauce
1 TBSP, soy Sauce
1 TBSP, dijon mustard
1 TSP, onion powder
1 TSP, garlic powder
½ TSP, Red pepper flakes
½ TSP, Fresh cracked black pepper
Bring all ingredients to boil in a saucepan over medium heat, stirring occasionally. Reduce heat; simmer until sauce is reduced to 2 cups, stirring often, about 10 minutes. DO AHEAD: Can be made 2 weeks ahead. Cover; chill. Use at room temperature.
Bluecorn Corn Cornbread
2 cup, blue corn meal
1 TSP, salt
½ TSP, baking soda
½ TSP, baking powder
2 TBSP, sugar
1 ½ cup, full fat buttermilk
1, large egg lightly beaten
½ cup, sour cream or creme fraiche
¼ cup, lard
1 TBSP, lard
Preheat the oven to 450 degrees. Put a ten-inch cast iron skillet in the oven and preheat for 10 minutes. Combine cornmeal, salt, sugar, baking powder & baking soda in a medium bowl. Combine buttermilk, egg, sour cream & lard in a small bowl. Stir the wet ingredients with dry just enough to combine be sure to not overmix. Move the skillet from the oven to your stove top add 1 TBSP lard to the skillet and swirl the pan to coat evenly. Pour the cornbread batter into the pan distributing it evenly, it should sizzle. Transfer the skillet back into the oven and bake the cornbread for about 15 minutes, insert toothpick into the center until it comes clean. Serve warm, directly from skillet with apple butter, honey, maple syrup - whichever you desire (Optional: you can add cheddar cheese and minced jalapeno to the batter if you want to kick it up)
Smoked Apple Butter
2.5lbs, apples of your choice
1.5 TBSP, fresh lemon juice & zest
1 cup, sugar
3 cups, water
Set your smoker up for indirect heat at 250 degrees. Remove the core from the apples and cut the apples in half. Combine the lemon juice and zest with water and bring to a simmer. Add the apple cores to the lemon water and simmer until the cores are soft. Meanwhile place the apple halves on the smoker and cook for about 2 hours until apples are very tender. Once cores and smoked apples are ready combine in a blender in batches pureeing until smooth. You can adjust the consistency with your lemon apple brine liquid if too thick to blend. Return pureed apple mix to your stove top and cook until your temperature probe reaches 200 degrees. Remove from the stove top and store in an airtight container that lasts about 3-4 weeks refrigerated. (Optional: you can add cinnamon and other flavorings if you’d like to spice things up. You can also can this recipe to further preserve the apple butter.)
Pickled Red Onions
1, large red onion, halved through core, thinly sliced
½ cup, sugar
¼ cup, red wine vinegar
⅓ cup, rice wine vinegar
¼ cup, water
1 ½ TSP, salt
1 TSP each, whole black peppercorns, pink peppercorns, coriander seed, mustard seed, bay leaf
Place onion slices in a medium bowl. Bring remaining ingredients to boil in a heavy medium saucepan; pour over onions in a bowl. Cover; cool to room temperature. Chill overnight. DO AHEAD: Can be made 3 weeks ahead. Keep chilled. Drain before serving.
Bread & Butter Pickles
1 lb., pickling cucumbers
2 cups, water
½ cups, white wine vinegar
½ cups, apple cider vinegar
1, half of a white or yellow onion thinly sliced
1, garlic clove thinly sliced
⅛ TSP, allspice berries
1 TSP each, whole black peppercorns, celery seed, mustard seed
1, cinnamon stick
½ cup, sugar
½ cup, brown sugar
½ TSP, ground turmeric
In a large pot, combine the salt and water stir to dissolve the salt. Add cucumbers and place the pot in the fridge to brine for 24 hours. In a small bowl, combine vinegars, onion, garlic, allspice, celery seeds, cinnamon, and mustard seeds. Let the mixture sit in the fridge for 24 hours. Add vinegar mixture to a heavy pot and stir in the sugars & turmeric. Bring pot to a boil. Meanwhile, remove cucumbers from the brine mixture and put them in a large tub or pot. Discard the salt brine. Pour boiling mixture over the cucumbers and set aside to let everything cool to room temperature. Transfer pickles to an airtight container and store in the refrigerator. They will last up to 6 months.
Paired with Tuck Beckstoffer Estate Mad Hatter Cabernet Sauvignon
- 1 medium pumpkin
- 2 cup heavy cream
- 2 cups vegetable stock
- 8 oz Unsalted Irish Butter
- 1 teaspoon Nutmeg, 1 teaspoon Cinnamon, 1 teaspoon Allspices
- 1 pinch Cayenne Pepper
- 1 ½ cup honey
- Salt to taste
- 1/4 cup Roasted Chestnuts
- 2 oz. chives
- Cut pumpkin in half, drizzle olive oil, place on a roasting pan and bake at 325 for about 1 hour or just until it is soft. Let pumpkin to cool down then remove all the gods and juices. Add 2 cup heavy cream, 8 oz butter and bring to a boil in a medium saucepan. Add all spices, honey and thin out to desired consistency with stock, cook for another 30 minutes. Puree Season with salt to desire taste and garnish with chives and roasted chestnuts.
Braised Goat Shoulder
- 1 5 1/2-pound bone-in goat shoulder
- 2 tablespoons coarse kosher salt
- 1 tablespoon black pepper ground
- 2 tablespoons vegetable oil
- 2 1/2 cups diced peeled carrots (about 4 large)
- 6 cups chopped onions (about 3 large)
- 2 cups diced celery (about 4 large stalks)
- 1 whole head of garlic, top end cut off crosswise to expose cloves, leaving root end intact
- 6 fresh rosemary sprigs, (remove all leaves and reserves for other seasoning purposes)
- 2 bay leaves
- 1 cup Tomato Paste
- 2 750-ml bottle Cabernet
- 10 cups low-salt chicken broth or veal broth (add more liquid as needed)
Place goat shoulder on rimmed baking sheet. Sprinkle 2 tablespoons coarse salt and pepper all over the goat shoulder. Add 1-750-ml of red wine, cover with plastic wrap and refrigerate overnight.
Preheat the oven to 325°F. Heat oil in a heavy extra-large ovenproof pot over medium-high heat. Sprinkle goat shoulder with salt and pepper to desire to add to the pot. Cook until well browned on all sides, turning frequently, about 15 minutes. Transfer goat shoulder to large bowl. Add onions, carrots, celery, garlic, rosemary, and bay leaves to drippings in pot; sautée until vegetables are tender and golden brown, stirring occasionally, about 15 minutes. Add tomato paste, cook for another 5 minutes until all vegetables caramelized, add wine and simmer until ½ way of wine is absorbed but vegetable mixture is still very moist, about 13 minutes. Return goat shoulder to pot; add broth (if liquid will not cover goat shoulder add more chicken broth or veal broth as needed) and bring to boil. Cover pot and place in the oven. Braised goat shoulder until meat is very tender and almost falling off bone, turning goat shoulder over every hour and basting with pan juices, about 4 hours total. Remove pot from oven; remove cover and cool goat shoulder in pan juices slightly, then refrigerate uncovered overnight.
Using a spoon, remove solid fat from atop pan juices in the pot and discard. Bring goat shoulder with pan juices to simmer. Transfer goat shoulder to rimmed baking sheet; cool slightly. Pull meat off the bones of goat shoulder; discard bones. Discard bay leaves and rosemary sprigs. Squeeze pulp from garlic cloves into pan juices (check pan juices for any cloves that may have separated from head of garlic); discard papery skins. Working in batches, puree pan juices with vegetables in a blender until smooth. Return to the same pot. Return meat to pan juices and bring to boil. Reduce heat to medium-low; cover and simmer for 10 minutes. Season stew to taste with salt and pepper.
Roasted Garlic Walnuts Mascarpone Ravioli
- 1 cup 00 Flour
- 1/2 cups semolina flour (pasta flour)*
- 1/4 teaspoon salt
- 3 large eggs
- 3 large egg yolks
- 2 oz. olive oil
- 1 tablespoon soft butter
- 1 tablespoon vegetable oil
- 3 cups roasted garlic toasted walnuts
- 4 each garlic cloves
- 6 tablespoons ricotta cheese
- 6 tablespoons finely grated Parmesan cheese plus more for serving
- 1/3 cup mascarpone cheese
- 2 oz. Chives
Mix semolina flour and salt in a large bowl. Whisk eggs and yolks in a small bowl. Gradually stir egg mixture into flour. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (dough will be sticky). Wrap in plastic wrap; chill 1 day.
Melt butter with oil in a large skillet over medium heat add garlic, thyme, walnuts; sprinkle with salt and pepper and sauté until golden, about 7 minutes. Remove from heat and cool down.
Blend ricotta, 6 tablespoons Parmesan, and mascarpone in processor until smooth. Add walnut, garlic and chives blend until filling is smooth. Season with salt and pepper. DO AHEAD Can be made 1 day ahead. Transfer to bowl, cover, and chill.
Table surface dust with all purpose flour. Divide dough into 3 pieces; cover with plastic wrap to prevent drying. Set the pasta machine to the widest setting. Flatten 1 dough piece into a rectangle; run though the machine. Fold in half, end to end, and run through the machine again. Continue, adjusting to a next-narrower setting after every 4 or 5 passes and dusting with flour as needed to keep from sticking, until the sheet is about 24 inches long and about 1/16 inch thick. Cut sheet in half crosswise.
Drop filling onto 1 dough strip by heaping teaspoonful, spacing 1 1/2 inches apart. Brush dough with water around each mound. Top with a second dough strip; press around each mound to seal. Cut each ravioli into 2-inch squares. Arrange on a prepared sheet; cover with kitchen towel. Repeat with remaining dough and filling. DO AHEAD Can be made 3 hours ahead; chill.
Cook ravioli in a large pot of boiling salted water until just tender, stirring occasionally. Drain well. Add ravioli and toss over medium-high heat until pumpkin bisque coats ravioli, about 2 minutes. Transfer to a shallow bowl. Serve, passing grated Parmesan. Top pasta with fresh soft goat cheese for garnish.