Marinated Grilled Quail

This is one of my favorite ways to eat quail. It takes a little planning to allow time for the birds to marinate overnight, but the extended time in the marinade allows the flavors to penetrate the meat and adds to the tastiness of the bird.

Yield 1.5 birds per person

4 quail
1 bunch green onion 1⁄2 c OJ
1 Tbl cumin
1 Tbl sugar
1⁄2 Tbl cayenne
1 Tbl paprika
1⁄2 Tbl coriander
4 c oil
2 clove garlic

In a blender, add all the ingredients and blend until smooth. Toss the quail in the mixture and let sit in the refrigerator overnight. Take the birds out of the marinade, shaking off any excess. Over a medium hot grill, cook the birds, turning every 4 or 5 minutes to get an even char.

I like to eat the quail with some crusty bread and dip in whole grain mustard.

If you like white wine, try pairing with a creamy Januik Cold Creek Vineyard Chardonnay. If you prefer red, Novelty Hill Merlot would make a fine companion.

Recipe Courtesy of Winery Chef Josh Slaughter

Print Friendly

Rabbit with Mushrooms and Potato

1 rabbit
4 celery stalks
2 yellow onions
2 carrots
3 cups red wine
4 cups stock (chicken or beef)
5 cups mushrooms (in the fall, I like Porcini or Chanterelle)
3 cups fingerling potato
salt and pepper to taste
1 T oil

Place a pot (large enough for the rabbit, vegetables, and liquid) on medium heat. Salt and pepper the rabbit and place in pot with the oil. Sear rabbit on all sides until golden brown. When rabbit is browned all over remove from pot and place the onion, carrots and celery in the oil. Cook the vegetables until tender. When vegetables are tender add the wine to deglaze the bottom of the pan. Rabbit hops back into the pot along with the stock and is cooked over medium heat for two and a half hours. Remove rabbit from pot and strain out the braising liquid; place strained liquid back into pot. Toss in the mushrooms and potato and cook for thirty more minutes over medium heat. Once the potatoes are fork-tender place the rabbit back into the pot just long enough to reheat. Serve hot.

Serve with Januik Red Mountain Cabernet Sauvignon

Print Friendly

Duck Confit with Winter Greens, Squash and Pasta

The prep time on this meal takes a little longer but finishing is quick and fast.

4 duck legs

2 bunches winter greens, cleaned and chopped (two of my favorites are mustard or collard)

3 cups diced squash (acorn or kabocha works well with duck and greens)
2 T chopped parsley

3 oz per person pasta of choice (I like orzo)

enough duck fat to cover the legs

salt and pepper to taste

2 T butter

2 T oil

Take the duck legs and place in baking dish with fat. Cover and place dish in a 300 degree oven for 4 hours. One hour before the duck is done toss squash in oil, salt and pepper and place on cooking sheet in the same oven as the duck. When duck is finished pull the leg out of fat; the meat should fall off the bone. Shred the meat and set aside. Cook the pasta per instruction. In a large sauté pan, brown the butter and wilt the greens together. When pasta is done place all the ingredients into the sauté pan to heat through. Serve hot.

Makes enough for two hungry people. Pair with Novelty Hill Stillwater Creek Vineyard Sangiovese.

Recipe courtesy of winery chef Josh Slaughter.

Print Friendly

Grilled Halibut with Watermelon Radish Salad

The first of this spring’s fresh Alaskan halibut is now available in grocery stores. This delicious white fish is easy to like for its mild, slightly sweet flavor, simple preparation and firm yet flaky texture.

Here’s a quick-to-prepare recipe for the grill, particularly pretty when served with watermelon radishes but any variety of radish will do.  Thanks to winery sous chef Jonathan Pappalardo for sharing this recipe with us.  He suggests pairing it along with the newly release 2012 Januik Sagemoor Vineyards Sauvignon Blanc featured in the spring 2013 Classic Cellar Circle shipment.  Recipe serves 4.

2 lbs. halibut cut into (4) 8 oz. portions
salt and pepper to taste
virgin olive oil to cover fish
5 watermelon radishes

Vinaigrette:
1/3 C lemon juice
1/3 C apple cider
1T dijon mustard
2 tsp coriander
chopped mint
1 C extra virgin olive oil
salt and pepper to taste

Lightly oil, salt and pepper halibut steaks.  Sear on hot grill.  Do not cook all the way.  Put in shallow baking dish, completely immerse in olive oil.  Poach in 325° oven 15-20 minutes, until tender.  Thinly slice watermelon radish, set in cold water and drain.  Whisk together vinaigrette ingredients, toss with radish.  Serve over poached halibut.

Print Friendly

Peppered Beef Stroganoff

One of the things we like best about this time of year is that cold temperatures seem to beg for a big, bold red, like Cabernet Sauvignon.  This easy stroganoff, courtesy of the winery’s in-house chef, Megan Hartz, pairs beautifully with our Cabs and fills the bill when comfort food is on the menu.

Serves 4

 

2 T. salt
1 T. pepper
(4) 8oz.  beef tenderloin steaks
3T. olive oil divided
8 oz. crimini mushrooms, quartered
1 ¼ C. beef broth
1 T. Cognac or Brandy
½ C. whipping Cream
1T. Dijon mustard
(1) 9 oz.  package of wide egg noodles
¼ C. chopped fresh parsley

Sprinkle salt and pepper over both sides of steaks.  Press to adhere.  Heat 1T. olive oil in large non-stick skillet over med-high heat.   Cook to desired wellness, about 4 minutes each side for medium rare.  Transfer beef to plate & tent with foil.   Add 1 T. oil and mushrooms to same skillet; sauté until browned, about 4 minutes.  Add broth and Cognac; boil 2 minutes.  Add Cream; boil until slightly thickened, about 3 minutes.  Whisk in mustard.   Meanwhile cook noodles in a pot of boiling salted water until al dente.  Drain & return to pot.  Toss with parsley and olive oil.  Season w. salt and pepper.  Divide among plates.  Slice steaks and place top noodles. Spoon sauce over .
Serve with your favorite Novelty Hill or Januik Cabernet Sauvignon.

Print Friendly

INSTAGRAM