Trinchero Napa Valley BRV Cabarnet Sauvignon
 
Pair this dish with BRV Cabernet Sauvignon

Pan-Seared Filet Mignon with Red Wine Reduction

Ingredients

For the reduction

  • 3 sprigs thyme
  • 2 tbsp shallot, diced
  • 1 tsp black peppercorns
  • 6oz red wine
  • 2 cups demi-glace

For the filet mignon

  • Four 6oz filet mignon
  • Kosher salt & Pepper
  • Canola oil
Directions

For the reduction, combine the thyme, shallot, peppercorns and red wine in stainless saucepan. Over medium-low heat reduced simmer until reduced by 3/4 (about 2oz remaining). Add demi-glace and reduce for about 5 minutes (until slightly thickened). Remove the solids by pouring through a fine mesh strainer. Season to taste, serve warm.

For the filet mignon, preheat oven to 425 degrees. Allow steaks to come to room temperature and season both sides with salt and pepper.

Bring a heavy bottom sauté pan to medium–high heat and add enough canola to coat the bottom of the pan. When oil is hot, add filets and sear for 3—4 minutes on one side until a nice crust is formed. Turn over the steaks then place pan into the oven. About 10 minutes for medium-rare, 130 degrees internal temperature. Remove from oven and allow to rest 5 minute.

Bagna Cauda

Makes 8 servings

Ingredients
  • 1/4 cup (1/2 stick) unsalted butter
  • 1 tbsp minced garlic
  • 1 can (2 oz) flat anchovy fillets packed in olive oil, drained and minced
  • 3/4 cup extra-virgin olive oil
Accompaniments
  • Crusty Italian bread slices
  • About 8 cups raw or steamed vegetables, sliced into bite-sized pieces. Suggestions include: asparagus, broccoli, or cauliflower florets, cardoon, celery, cherry tomatoes, fennel, radicchio leaves, summer squash, and sweet peppers
Directions

Prepare the vegetables. Raw vegetables can be washed, dried, wrapped, and refrigerated for several hours before serving. Steamed vegetables once crisp-tender can be quickly chilled in iced water to preserve their color, then drained well prior to serving.

In a heavy saucepan, melt the butter over low heat. Add the garlic and cook, stirring frequently, until soft but not browned, 3–4 minutes.

Stir the anchovies into the garlic, then slowly drizzle in the olive oil and blend well. Reduce the heat to keep the mixture barely simmering and cook, stirring frequently, until the oil is well flavored, 10–15 minutes; do not allow to brown or burn.

To serve, transfer the hot dip to a heatproof serving dish placed on a warming tray or over an alcohol flame. Arrange the bite-sized vegetables and bread alongside, for dipping.

Evalyn Trinchero’s Hunter’s Chicken Fricassee

Ingredients
  • 1 chicken (~4 lbs) cut into pieces and skinned, or 8 skinned chicken thighs
  • 1/4 cup olive oil
  • 2 cups white or yellow onion
  • 1 tsp minced garlic
  • 2 cups peeled, seeded and chopped tomatoes (canned San Marzano preferred)
  • 1/2 cup red wine
  • 4 oz flavorful mushrooms (like porcini or portobello) with stems removed and sliced thinly (dried mushrooms work too, rehydrated in liquid for 15 minutes)
  • 1 tbsp chopped fresh flat-leaf parsley
  • 1 tbsp chopped fresh rosemary (or 1 tsp dried)
  • 1 1/2 tsp chopped fresh oregano (or 1/2 tsp dried)
Directions

Rinse chicken, pat dry and lightly sprinkle with salt and pepper.

Select a large skillet or pan that can accommodate all chicken without crowding. Heat olive oil in skillet over medium-high heat until almost smoking. Add chicken and brown on one side for ~2 minutes and then another ~2 minutes on the other side. Remove from pan and set aside.

To the same skillet, add onion and garlic; cook over medium-low heat, stirring frequently until soft and golden, about 5 minutes. Add chicken pieces and tomatoes along with their liquid; bring to a simmer, then reduce to a low simmer. Cover tightly and cook for 30 minutes, stirring occasionally.

Add in mushrooms, wine, chopped herbs, salt and pepper to taste. Continue simmering, partially covered until chicken is very tender when pierced with a fork, about 20 minutes longer.

Remove chicken pieces and place them on a platter. If the sauce in the pan is thin, increase heat to medium-high and cook until sauce is thickened. Spoon sauce over chicken and sprinkle with parsley. Serve over pasta or polenta. Makes 4 servings. Enjoy!

Dish can be made a day ahead, cooled and refrigerated. Reheat for 20–30 minutes over low heat.


Trinchero Napa Valley Mario's Vineyard Cabarnet Sauvignon
 
Pair these dishes with Mario’s Vineyard Cabernet Sauvignon

Romesco

Ingredients
  • 6 ñora (or 3 ancho) chiles
  • 1/2 cup small pieces day old crusty bread
  • 1 cup marcona almonds
  • 1/2 cup piquillo peppers
  • 2 cloves garlic
  • 2 teas smoked Spanish paprika
  • 1/2 teas cayenne
  • 1/2 cup fruity olive oil
  • 2 teas sherry vinegar
  • 1 tbl lemon juice
Directions

Stem and seed the ñora chiles. Put the chiles in a small sauce pan and add just enough water to cover. Simmer for 15 minutes or until chiles are quite soft . Remove chiles from water and add the bread pieces to absorb the water.

Process the almonds until ground to a coarse meal. Remove from the food processor and reserve.

Combine the chiles, bread, piquillo peppers, garlic, paprika, cayenne, vinegar, and lemon juice. Process until smooth. With the processor running, slowly add the olive oil until combined. Add the almonds and pulse until evenly distributed.

 

Pan-Seared Filet Mignon

Ingredients
  • Four 8 oz Filet Mignon
  • Extra virgin olive oil
  • Kosher salt & Pepper
Directions

For the filet mignon, preheat oven to 425 degrees. Allow steaks to come to room temperature and season both sides with salt and pepper.

Bring a heavy bottom sauté pan to medium–high heat and add enough olive oil to coat the bottom of the pan. When oil is hot, add filets and sear for 3-4 minutes on one side until a nice crust is formed. Turn-over the steaks then place pan into the oven. About 10 minutes for medium-rare, 128 degrees internal temperature. Remove from oven and allow to rest 5 minutes.


Trinchero Napa Valley Mary's Sauvignon Blanc
 
Pair these dishes with Mary’s Sauvignon Blanc

Mango, Brie, and Pepper Jack Quesadilla

Ingredients
  • 6–8” flour tortillas
  • 8 oz pepper jack cheese, grated
  • 4 oz brie, sliced 1/4” thick
  • 1 ripe mango, 1/4” diced
  • 2 scallions, sliced thinly
  • 1/4 cup cilantro leaves
  • 2 tbsp vegetable oil
Directions

Place 3 tortillas on cutting board. Sprinkle 1/2 of the pepper jack evenly across the three tortillas. Add the cilantro, scallions, brie, and mango to each tortilla, spreading evenly across all three. Then top each tortilla with the remaining pepper jack. Top with remaining tortillas.

Heat lightly oiled non-stick pan (or grill pan) to medium-high. Cook until golden brown and cheese has melted, about 2 minutes per side.

Transfer with spatula to cutting board and cut into four equal pieces. Serve immediately.

 

Summer Corn Bisque

Yield: 48 oz

Ingredients
  • 2 tbsp extra virgin olive oil
  • 2 tsp kosher salt
  • 1 leek bottom (white portion chopped)
  • 3 cloves garlic, smashed
  • 4 cup fresh sweet yellow corn, about 10 ears (cobs reversed for stock)
  • 1/2 crème fraiche
  • Lemon-infused olive oil or extra virgin olive oil
  • Sea salt

For the corn stock

  • 8 cups water
  • 10 cobs
  • 2 sprig thyme
  • 1 leek top (green portion chopped)
  • 1 spring flat leaf parsley
Directions

For the corn stock, put corn cobs, parsley, thyme, and 8 cups cold water in a large pot and bring to a boil over high heat. Reduce heat to medium and simmer for 1 hour. Strain, discard solids, and refrigerate or freeze until ready to use.

For the bisque, in a large sauce pan over low heat, warm 2 tablespoons of olive oil. Add the leeks and sauté until soft (careful not to brown). Add the garlic and sauté until fragrant, about 2 minutes. Add the corn and 2 teaspoons salt. Cook for about 5 minutes, stirring occasionally. Add 7 cups of the corn stock and bring to simmer for about 20 minutes.

Remove from heat and purée in batches in a blender or food processor. Use the remaining stock to adjust consistency of soup if needed. Season with salt to taste. Pass through a fine mesh sieve and discard solids.

Gently rewarm bisque, portion into bowls, garnish with drizzle of lemon, dollop of crème fraiche and sea salt.