De-stressing on the Delta

Download the Recipes in PDF.

September 18th, 2011

Yelp event at Scribner Bend Vineyards

Menu

Seasonal Fruit Plate

Heirloom Tomato & Watermelon Gazpacho

Blue Cheese and Walnut Crusted Grape-Pops

Grilled Caribbean Pork Tenderloin w/ Pineapple and Plantains

Shredded Beef Brisket on Crostini w/ Horseradish Pub Cheese & Roasted Red Pepper Relish

 

Watermelon & Heirloom Tomato Gazpacho

Ingredients

6 cups roughly chopped seedless watermelon, divided
3 cups roughly chopped tomatoes, divided
1 shallot, roughly chopped
2 tablespoons olive oil
2 tablespoons sherry vinegar
1/4 cup roughly chopped cilantro, divided
1 teaspoon salt
1/4 teaspoon black pepper

Method

Put 5 1/2 cups of the watermelon, 2 1/2 cups of the tomatoes, shallots, oil, vinegar, 2 tablespoons of the cilantro, salt and pepper into a blender and puree until smooth. Transfer puree to a fine mesh strainer set over a large bowl and strain puree, pressing as much through as possible; discard solids. Cover and chill for at least 1 hour.

Finely chop remaining 1/2 cup watermelon, 1/2 cup tomatoes and 2 tablespoons cilantro and toss together in a bowl. Pour chilled soup into bowls or glasses and top with watermelon-tomato mixture.

Serves 4

Blue Cheese and Walnut Dusted Grapes

 

Ingredients

6 ounces crumbled blue cheese
2/3 cup heavy cream
1/4 cup 1% milk
4 cups shelled walnuts
1 pound seedless grapes, rinsed (about 40 grapes)

Method

Preheat oven to 350°F.

Place crumbled blue cheese in a mixing bowl and break up any large pieces. Add heavy cream and using a fork or a whip, mix very well until blue cheese is well incorporated into the cream. Add up to ¼ cup milk to make a smooth dip.

Place walnuts on a large cookie sheet or sheet pan spreading them around evenly and roast in the oven for 12 minutes, stirring with a spoon once after the first 6 minutes. When roasted and aromatic, remove from the oven and place on a separate cool cookie sheet or in mixing bowl and leave to cool for about 10 minutes.

Once cooled, place walnuts in a food processor and pulse for several times until they resemble breadcrumbs. Be careful not to over-chop as walnuts may start releasing their oil and start sticking together like a paste. Place walnut crumbs in a mixing bowl.

Using 2 wooden skewers for help, pierce a grape, dip it into blue cheese mixture, lift and using the second skewer push grape into walnut crumbs. Use your hand to cover the grape evenly with walnut crumbs, lift carefully and place on a cookie sheet. Repeat with remaining grapes and place in refrigerator until ready to serve.

Serves 10

Caribbean Grilled Pork Loin w/Pineapple & Plantains

Ingredients

1 cup orange juice
1/2 cup thinly sliced green onions
1/4 cup distilled white vinegar
1/4 cup tamari
3 tablespoons lime juice
1 serrano pepper, stemmed, seeded and finely chopped
2 teaspoons ground allspice
3/4 teaspoon ground cinnamon
3/4 teaspoon ground nutmeg
1 clove garlic, finely chopped
2 (1-pound) pork tenderloins
Expeller-pressed canola oil
1 small ripe pineapple, peeled, cored, and cut lengthwise into wedges
2 yellow-skinned plantains, peeled and thickly sliced

Method

Put orange juice, green onions, vinegar, tamari, lime juice, peppers, allspice, cinnamon, nutmeg and garlic into a wide, shallow dish and mix well to combine. Add pork and turn to coat well. Cover and chill 4 hours or overnight.

Oil grill grates and preheat grill to medium heat. Drain pork and discard marinade. Grill pork, turning occasionally, until just charred in parts on the outside and cooked through, about 15 minutes; transfer to a platter when done. Brush pineapple and plantains with a bit of oil then grill, flipping once, until deep golden brown and hot throughout, 5 to 8 minutes; transfer to a platter as done.

Cut pork into bite-sized pieces and skewer with grilled pineapple and plantain.

Serves 10

Shredded Beef Brisket on Crostini w/ Horseradish Pub Cheese & Roasted Red Pepper Relish

Ingredients

Crostini (see Recipe)

Pub Cheese (available at Whole Foods Market or your favorite cheese spread)

Brisket (see Recipe)

Roasted Red Pepper Relish (see Recipe)

Preperation

Take crostini and spread a thin layer of Pub Cheese. Top with 1 to 1½ Tablespoon of brisket. Finish with a dollop of relish.

Brisket

Ingredients

(2-lb) piece beef brisket

1/4 teaspoon salt

1/4 teaspoon black pepper

3 tablespoons extra-virgin olive oil

2 medium carrots

2 medium celery ribs

2 large red onions (1 lb total)

2/3 cup dry red wine

2 cups veal stock*

1 (14- to 15-oz) can crushed tomatoes

2 Turkish bay leaves or 1 California

8 garlic cloves

Preperation

Put oven rack in lower third of oven and preheat oven to 325°F. Pat brisket dry and sprinkle with salt and pepper. Heat 1 tablespoon oil in a 6-quart heavy pot over moderately high heat until hot but not smoking, then add brisket and brown on both sides, about 12 minutes total.

Cut carrots, celery, and onions into 1-inch pieces, then pulse in 2 batches in a food processor until finely chopped.

Transfer brisket to a platter. Add 1 tablespoon oil and chopped vegetables to pot, then sauté over moderately high heat, stirring, until softened and golden, about 5 minutes. Add wine, stock, tomatoes, bay leaves, and 7 whole garlic cloves and bring to a boil. Return brisket with any juices on platter to pot and cover, then transfer to oven. Braise brisket, turning over once per hour, until tender enough to shred with a fork, about 3 hours. Transfer to a cutting board and cut into 2-inch chunks, then shred with 2 forks. Discard bay leaves from sauce and purée sauce in 2 batches in food processor or a blender (use caution when blending hot liquids).

Mince remaining garlic clove. Heat the remaining tablespoon oil in cleaned pot over moderately high heat until hot but not smoking, then sauté garlic, stirring, 1 minute. Add meat and sauté, stirring occasionally, 5 minutes. Stir in sauce and season with salt and pepper.

Serves 6

 

Roasted Red Pepper Relish

Ingredients

3 tablespoons olive oil

4 7-ounce jars roasted sweet red peppers, rinsed, drained, patted dry,chopped

1 1/2 cups chopped onions

3 teaspoons finely chopped garlic

4 1/2 tablespoons cider vinegar

3 tablespoons sugar

1/4 teaspoon dry mustard

1/4 teaspoon cayenne pepper

Preperation

Heat the oil in heavy large skillet over medium-high heat. Add red peppers and sauté 2 minutes. Add onions and garlic. Cook until onions are tender, stirring frequently, about 5 minutes.

Mix vinegar and sugar in small bowl until sugar dissolves. Stir vinegar mixture into red peppers. Mix in mustard and cayenne pepper. Season to taste with salt. Continue cooking relish until all liquid has evaporated, stirring frequently, about 6 minutes. Cool to room temperature. (Can be prepared 1 day ahead). Cover and refrigerate. Bring to room temperature before using.

Makes about two cups.

Crostini

Ingredients

1/2 baguette, cut into 1/4-inch-thick slices

1 to 2 tablespoons extra-virgin olive oil

1 garlic clove, halved crosswise

Preparation

Put oven rack in upper third of oven and preheat oven to 350°F. Put bread slices in a large shallow baking pan and brush slices with oil. Season lightly with salt and pepper, then bake until pale golden, about 10 minutes. Rub toasts with cut sides of garlic.

Makes 20 – 25 small toasts.