 |
|
 |
Sierra Starr Vineyard Recipes
Basil-Walnut Cream Chees
eFrom the kitchen of Anne Starr
One 8 oz package
cream cheese, softened
¼ cup butter, softened
Snipped fresh basil
¼ cup chopped walnuts
1 Tbsp.
balsamic vinegar
1 clove garlic, minced
¼ tsp.
salt
1/8 tsp.
freshly ground black pepper
In medium sized mixing bowl beat cream cheese and butter with an electric mixer on medium speed until smooth. Stir in basil, walnuts, vinegar, salt and black pepper until well combined. Serve immediately or cover and chill up to 3 days. Makes 1-1/2 cups.
Portuguese
Chicken
From the kitchen of Stefan Murphy
Serves 6-8
1/3 cup fresh thyme leaves
1 cup coarsely chopped Italian parsley
1 cup coarsely chopped basil
3 green onions (scallions) chopped, white and green
parts
4 cloves garlic, smashed and then coarsely chopped
2-1/2 tsp. freshly ground pepper
1 tsp. kosher salt
¾ cup olive oil
Juice of ½ lemon
6 large bone-in chicken half breasts (if vey large,
cut into two pieces)
Combine all ingredients except chicken in a large bowl. Then add chicken and allow to marinate for at least 2 hours or overnight. Grill until just done, then remove and allow to rest for 15 minutes before serving. Boneless chicken breasts may also be used if pan-searing. You can also freeze the chicken and marinade in zip bags, to be grilled later.
Pair with Sierra Starr Sauvignon Blanc
Grilled
Shrimp Salad
Serves 6-8
1 to 1-1/2 lbs. large/jumbo shrimp, peeled and
de-veined
2 cloves garlic, crushed
Freshly ground pepper
Juice of ½ lemon
2 to 3 heads butter or Boston lettuce—washed and
torn
2 green onions (scallions) chopped
1 or 2 avocados, sliced
½ cup mayonnaise
¼ tsp. curry powderr />
2 Tbsp. lemon juice
Olive oil
Champagne vinegar
Combine shrimp, lemon juice, garlic and pepper to taste in a large bowl. Place shrimp on skewers and grill until just done (no longer translucent, but careful not to overcook). Cover and place in refrigerator to chill. Stir curry powder and lemon juice into mayonnaise to blend.
Dress lettuce, scallions and avocado with a drizzle of olive oil and champagne vinegar to taste. Toss well and arrange on plates. Place several chilled shrimp on top of salad and drizzle with lemon-curry mixture.
Pair with Sierra Starr Sauvignon Blanc
Artichoke with Soy Aioli
From the kitchen of Stefan Murphy
2 to 4 artichokes
2 to 3 garlic cloves
½ cup mayonnaise
1-1/2 tsp. low sodium soy sauce
3 tsp. lemon juice
Steam artichokes over water with garlic cloves until tender. Chill. Mix remaining ingredients in a small bowl. Serve.
Pair with Sierra Starr Chardonnay
Blue Cheese Sliders
From the kitchen of Stefan Murphy
2 to 2-1/2 lbs ground beef
2 to 3 Tbsp. Worcestershire sauce
Blue cheese
Kosher salt
Fresh ground pepper
Hot dog buns
Zesty ketchup
½ cup ketchup
¼ tsp. cayenne
1 clove garlic, minced or crushed
½ tsp. Worcestershire sauce
Combine beef, Worcestershire sauce and salt and pepper to taste. Form small disks, about 2 to 3 inches in diameter and ½ inch thick. Place about 1 tsp. of blue cheese in a well made in the disk, then cover with enough beef to seal the cheese inside. Grill quickly over high heat.
Cut the rounded ends off hot dog buns, then cut remaining bun in half to make two slider buns. Toast on grill before placing slider on top.
Top with Zesty ketchup.
Pair with Sierra Starr Cabernet