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RECIPES
Lobster Bisque
Fettuccine all' Aragosta Ribbon Pasta with Lobster Sauce
Pollo Alla Cacciataora Braised Chicken with Capers and Olives
Osso Bucco
Filet Mignon in Porcini Sauce
Saltimbocca of Salmon on Wild Mushroom Ratatouille with Olive Bruschetta
Rock Shrimp with Chives with Saffron Risotto
Crab Cakes Appetizer
Grilled Ahi Tuna or Albacore with Salsa Piccante
Seafood Fricasse'e In Red Wine Sauce with Potatoes, Mushrooms and Pearl Onions
Chicken Breasts with Prosciutto and Fontina Cheese
Pacific Seafood Cioppino
Lobster Bisque
From the Executive Chefs at the Historic Carlton Hotel
Serves Four
a 3-pound live lobster (or two 1 1/2 lbs lobsters)
1 medium onion
1 celery rib
1 carrot
1 ripe tomato
½ head garlic (cut crosswise)
2 tablespoons olive oil
3 tablespoons chopped fresh tarragon leaves
2 tablespoons chopped fresh thyme leaves
1 bay leaf
8 black peppercorns
½ cup brandy
½ cup dry Sherry
4 cups fish stock (or chicken stock)
1/4 cup tomato paste
1 cup heavy cream
1 1/2 tablespoons cornstarch
2 tablespoons water
Fill a 9-quart kettle three fourths full with salted water and bring to a boil. Plunge lobster headfirst into boiling water and cook, covered, over high heat 8 minutes. Transfer lobster with tongs to a large bowl and in a measuring cup reserve 2 cups cooking liquid. Let lobster stand until cool enough to handle. Working over a bowl to catch the juices, twist off tail and claws and reserve juices. Reserve tomalley* and discard head sacs and any roe (eggs). Remove meat from claws and tail, reserving shells and lobster body. (Lobster meat will not be cooked through.) Coarsely chop meat and transfer to a bowl. Chill lobster meat, covered.
Chop onion, celery, carrot and tomato. In a 6-quart heavy kettle, heat oil over moderately high heat until hot but not smoking and sauté reserved lobster shells and body, stirring occasionally, for 8 minutes. Add vegetables, garlic, herbs, peppercorns, brandy, and Sherry and simmer, stirring, until almost all liquid is evaporated, about 5 minutes. Add stock and reserved tomalley* and cooking liquid. Simmer mixture, uncovered, stirring occasionally, 1 hour.
Pour mixture through a fine sieve into a large saucepan, pressing on and discarding solids. Whisk in tomato paste and simmer until reduced to about 3 cups, about 15 minutes. Add cream and simmer bisque 5 minutes. In a small bowl stir together cornstarch and water and whisk into bisque.
Simmer bisque, stirring 2 minutes. (Bisque will thicken slightly.) For a thicker Bisque keep reducing until desired consistency. Add lobster meat with any reserved juices and simmer bisque 1 minute, or until lobster meat is just cooked through. Season bisque with salt and pepper.
* Note: Tomalley is considered a delicacy. It is the green-colored liver of a lobster. It may be eaten alone, but is often added to sauces.
Wine Suggestion: Serve either Martin & Weyrich Edna Valley Chardonnay or Unwooded Chardonnay.
Fettuccine all’Aragosta
Ribbon Pasta with Lobster sauce
From Chef Fabrizio Iannucci of Alloro Restaurant, Paso Robles
Serves Two
1/2 pound fresh fettuccine pasta
pinch of coarse grained salt
1¼ pound steamed lobster meat (reserve claws for decoration)
6 leaves chopped fresh basil
1 diced tomato
2 thin slices red onion, chopped
1 oz. unsalted butter
2 oz. Cognac or Brandy
½ cup heavy cream
2 Tbs. grated Parmigiano Reggiano
Bring a large pot of water to boil, add salt to taste. Meanwhile, heat butter in a sauce pan and lightly brown the onion, add the tomato and chunks of lobster meat; lightly sauté for about 20 seconds.
Add Cognac, salt, pepper, cream and chopped basil; cook for about a minute, then set aside. Add pasta to boiling water and cook for one or two minutes. Drain and toss into sauce.
Wine Suggestion: Serve with Martin & Weyrich Edna Valley Chardonnay.
Pollo Alla Cacciataora
Braised chicken with Capers and Olives
From the Executive Chefs at the Historic Carlton Hotel
Serves Four
Preparation time approximately 1 hour, plus 30 min. to marinade
1 whole chicken (approx. 2 to 2¼ lbs.)
1 lemon
1 bunch flat parsley (finely chopped)
1 tsp. fresh rosemary
2 anchovy fillets
2 oz. black olives, pitted
2 Tbsp. capers
2 Tbsp. tomato paste
1 cup dry white wine
1 cup chicken stock
2 garlic cloves
6 black peppercorns
Salt and ground black pepper
Cut chicken in 8 pieces (2 legs, 2 thighs, 2 breasts split in half). In a mortar, finely mince the rosemary, garlic and peppercorns. Add 2 Tbsp. olive oil, salt and grated lemon peel and mix well. Rub the chicken pieces with this mixture and marinade for 30 minutes.
Heat 4 Tbsp. olive oil in a large skillet and sauté chicken until crispy. Combine the juice of one lemon, tomato paste, white wine and chicken stock and pour this mixture over the chicken. Simmer for about 15 to 20 minutes.
Rinse the anchovy fillets under cold water, dry and chop fine. Cut the olives in half. Add anchovy, olives and capers to the chicken and continue to cook for 5 more minutes. Add chopped parsley and adjust seasoning with salt and pepper.
Serving suggestion:
This flavorful savory dish tastes great with rice pilaf and summer greens with Balsamic dressing. (As an interesting variation, add grated parmesan and some butter to the rice just before serving.)
Wine suggestion:
The fresh and crisp Martin & Weyrich Pinot Grigio compliments this dish well, or try one of our Chardonnays.
Osso Bucco
This dish goes very well with a creamy risotto.
From Chef Robert Mortaloni of Bistro Med Restaurant, Santa Barbara
Serves Four
4 - 14oz. veal shanks
1 large onion coarsely chopped
2 carrots coarsely chopped
4 stalks celery coarsely chopped
5 cups demi-glace or beef stalk
1 cup dry red wine
2 sprigs thyme
10 whole black peppercorns
1 bay leaf
10-12 cloves garlic
1 tomato coarsely chopped
Salt and pepper veal shanks very well then sear each side in a sauté pan until they turn a caramel color. Remove from pan and set aside. Add vegetables and herbs to sauté pan. Sauté over high heat till it just starts to brown but not burn. Deglaze pan with red wine. Add veal and vegetables to baking pan with demi glace (or beef stock). Cover and bake for 3 hours at 350°. The meat should be falling off the bone. Take veal out of pan and puree vegetables and pan juices together to make a sauce.
Wine Suggestion: Serve right away with a glass of our Cabernet Etrusco. Bon Appetit!
Filet Mignon
(in Porcini Sauce)
From Chef John Pisto of Monterey
Serves Two
¼ cup extra virgin olive oil
2 cups porcini mushrooms, sliced thin
1 tbsp. shallots, chopped
3 cloves garlic, chopped
4 tbsp. balsamic vinegar
salt & pepper, to taste
2 12 oz. filets mignon
2 tbsp. brandy
2 tbsp. dijon mustard
¼ cup heavy cream
Preheat a large saucepan to medium. Add oil and mushrooms; sauté 5-6 minutes, adding shallots and garlic midway through. Stir welll. Add 2 tbs. vinegar and season with salt & pepper. Simmer 1-2 minutes. Reserve.
Coat a cast iron skillet with oil and heat to medium-high. Lightly season filets and grill as preferred (2-3 minutes each side for rare to medium-rare.) Set aside.
Deglaze skillet with 2 tbs. vinegar and brandy, add ingredients into saucepan and simmer gently. With a wooden spoon, stir in cream and mustard until mixture thickens. Place filets on plates and smother with shallots and mushrooms. Top with sauce.
Wine Suggestion: Serve with Martin & Weyrich’s Reserve Dante Dusi Vineyard Zinfandel.
Saltimbocca of Salmon on Wild Mushroom Ratatouille with Olive Bruschetta
From the Executive Chefs at the Historic Carlton Hotel
Serves Four
Olive Tapenade for Bruschetta
1 cup pitted black olives (Kalamata)
1 tbsp. capers
1 tsp. fresh garlic minced
3 anchovy fillets
¼ tsp. lemon juice
¼ cup olive oil
1 tbsp. fresh parsley, chopped
Place olives, capers, garlic, anchovies, and parsley in a food processor and pulse until chunky consistency. With the processor running slowly, add the olive oil until nicely incorporated. Add lemon juice and stir. Refrigerate until needed.
Olive Bruschetta
4 – one-inch slices of French Baguette or other crusty white bread
Lightly toast the slices in a broiler or skillet and spread one tablespoon of Olive Tapenade on each slice.
Wild Mushroom Ratatouille
6 oz. button mushrooms, quartered
6 oz. Cremini mushrooms, quartered
6 oz. Shitake Mushrooms, half-inch square cut
6 oz. tomatoes, peeled, seeded, diced
4 oz. zucchini, diced
4 oz. eggplants, diced
4 oz. onions, diced
1 tbsp. garlic, minced
½ tsp. fresh Thyme, chopped
½ tsp. fresh Oregano, chopped
1 tsp. fresh Basil, chopped
2 tbsp. olive oil
½ cup dry white wine
2 cups tomato juice
salt and pepper to taste
In a medium sized cooking pot, heat olive oil. Add onions and garlic then cook until just soft. Add mushrooms and sauté a few minutes. Add white wine and cook to reduce the liquid by one half. Add remaining vegatables, tomato juice and a touch of water. Simmer the stew for about 8 minutes. Add fresh herbs and adjust the seasoning with salt and pepper.
Note: Above selection of mushrooms may be varied, depending on seasonal availability and quality.
Saltimbocca of Salmon
4 – 6oz. fresh salmon filets, skin off
8 fresh sage leaves
8 smoked bakon slices
1 lemon
2 tbsp. olive oil
freshly gound black pepper
Season salmon fillets with gound pepper and lemon juice. Place 2 sage leaves on each fillet and wrap 2 bacon slices around each fillet. Secure with a toothpick. Heat olive oil in a sauté pan and sear salmon fillets, reduce heat and continue to sauté fillet for about 4 minutes each side. Cooking time will vary depending of the size and thickness of the fillet.
Note: Cooking temperatures for salmon range from rare to well done. Due to the addition of bacon, it is recommended to serve the salmon medium well to well done.
To serve, place Wild Mushroom Ratatouille in a pasta bowl or deep dinner plate, put salmon fillet and Olive Bruschetta on it and decorate with a fresh basil sprig.
Wine Suggestion: Serve with Edna Valley Chardonnay.
Rock Shrimp and Chives with Saffron Risotto
From Chef Jose Dahan
Serves Six
1 lb. fresh rock shrimp
Court Bouillon (poaching liquid)
2 qt. water
1 medium onion
2 stalks chopped celery
1 chopped carrot
1 tbs. whole black peppercorns
1 tsp. salt
2 bay leaves
¼ c. lemon juice or vinegar
Combine the ingredients in a large pot and bring to a boil until the vegetables are cooked. Strain the liquid into a large pot. Poach the shrimp in the court bouillon for about 30 seconds then set aside. Reserve poaching liquid for risotto preparation.
Saffron Risotto
1 lb. arbario rice
1 medium shallot, chopped fine
1 tsp. garlic, chopped fine
2 tsp. olive oil
3 pinches saffron (threads)
2 oz. butter or 1 c. heavy cream
1 bunch chives
Salt and pepper
In a wide pot, heat the olive oil to a medium temperature. Add the chopped shallots and garlic while stirring. When they are partly cooked and translucent, add the saffron, rice, salt and pepper. Stir to mix and coat the rice with ingredients. Add the hot shrimp poaching liquid (court bouillon) one ladle at a time. Keep on medium to low heat and stir frequently. Add more stock as the rice absorbs it. When rice is almost cooked but still slightly crunchy, add butter or cream and shrimp. Stir in shrimp to reheat and check seasoning. Garnish with whole chives and serve immediately. ENJOY!
Wine Suggestion: Serve Martin & Weyrich Pinot Grigio.
Crab Cakes Appetizer
From Chef Chris Maritzen of The Brambles “Specials” menu
Serves Four
If you haven’t tried Chef Chris Maritzen’s crab cakes appetizer you’re missing a real treat! They’ve become very popular on The Brambles “Specials” menu. Here is his delicious recipe:
1 pound crab meat
½ cup diced red bell pepper
½ cup diced onion
2 tsp. lemon juice
1 pinch each salt and pepper
2 oz. mayonnaise
½ oz. Dijon mustard
Bread crumbs – Panko brand (found at Japanese markets) or seasoned crumbs
Mix all ingredients together in medium bowl and form cakes. Bread lightly and sauté on medium heat until brown.
Wine Suggestion: Serve Martin & Weyrich Unwooded Chardonnay.
Grilled Ahi Tuna or Albacore with Salsa Piccante
From Chef Ian McPhee of McPhee’s Grill, Templeton
Serves Four
4 (6-8 oz. each) Fresh Tuna or Albacore Steaks
Grill till done as desired. Prepare salsa, as follows:
Salsa Piccante
2 tbs. olive oil
1 tbs. red pepper flakes
1 tbs. minced garlic
1 tbs. chopped rosemary
1¼ cups tomato sauce
2 tbs. capers (drained, rinsed and chopped)
salt and pepper to taste
In heavy bottomed pan, mix olive oil, red pepper flakes, garlic and rosemary. Cook for a few minutes before garlic turns brown. Add tomato sauce & capers then simmer for 5 minutes. Season with salt and pepper as needed. Spoon salsa Piccante over grilled steaks. Serve with lemon wedge.
Wine Suggestion: Perfect accompanied with Martin & Weyrich Sangiovese Il Palio.
Seafood Fricasse’e
In Red Wine Sauce with Potatoes, Mushrooms and Pearl Onions
From Chef Laurent Grangien of Bistro Laurent, Paso Robles
Serves Six
6 pieces of 8 oz. Sea Scallops
6 pieces of 6 oz. Shrimp
1 lb. Mussels
1 lb. Clams
1.5 lb. Fish (Salmon, Halibut, Mahi)
2 lb. Potatoes (turned, Rose)
6 oz. Pearl Onions
1 lb. Mushrooms (Chanterelles)
1 small white onion
½ cup dry white wine (suggestion: Pinot Grigio)
Sauce
2 oz. Onion
2 oz. Carrots
2 oz. Celery
2 oz. Leek
2 cloves Garlic
1 bunch Rosemary
1 bunch Parsley
2 Qt. Red Wine (suggestion: SANGIOVESE Il Palio)
2 cups Fish Stock
1 cup Clam Juice
1 cup Veal Stock
4 oz. Butter
1 oz. Flour
Salt & Pepper to taste
pinch of Sugar
To Make Sauce: Dice all the Vegetables and Sauté with Butter (3 oz.). Add the Red Wine, the Fish Stock, the Veal Stock, and the Clam Juice. Cook slowly until you have three cups of liquid left. Strain. Add Salt and Pepper to taste. Finish, if necessary, with 1 Tablespoon of “Roux”.
Fricassee: Cook the turned Potatoes in water. Sauté the Chanterelles with butter. Caramelize the Pearl Onions with a little Butter and Sugar. Set all aside. These will all be sautéed together at the end. Mussels and Clams are cooked with Onion and White Wine. Cook the Seafood in the sauce.
To Plate Up: Distribute evenly into six bowls the seafood, sauce and shellfish. Sauté together the potatoes, mushrooms, and Pearl onion with a little butter. Then divide and place vegetables atop the seafood of each serving. Enjoy!
Wine Suggestion: Serve the delicious Martin & Weyrich Sangiovese Il Palio.
Chicken Breasts with Prosciutto and Fontina Cheese
From Cynthia‘s Kitchen
4 boned and skinned chicken breast halves
6 oz. thinly sliced prosciutto
1 cup (4 oz.) shredded Fontina cheese
½ cup finely chopped walnuts
12 fresh sage leaves
½ teaspoon salt
1/8 teaspoon ground black pepper
2 tablespoons olive oil
1 cup dry white wine (suggestion: Martin & Weyrich’s Pinot Grigio)
Place each chicken breast half between 2 pieces of plastic wrap. Using a mallet or brick covered in foil, pound until 1/4 inch thick, remove plastic wrap. With the rough side of the chicken breasts facing up, top each with 1/4 of the prosciutto, cutting prosciutto to fit. Sprinkle each with 1/4 cup cheese, 1 tablespoon walnuts and 3 sage leaves, leaving a 1/4 inch border. Roll up jelly-roll style, wrap tightly in plastic wrap.
Refrigerate chicken for at least 1 hour. Unwrap chicken, secure rolls with toothpicks or cotton string, sprinkle with salt and pepper, dividing evenly. In a large skillet heat oil until hot. Add chicken, cook until golden brown on all sides, turning frequently, about 7 minutes. Add wine, simmer covered, until chicken is cooked through, 10 to 15 minutes. Remove chicken to a cutting board, keep warm. Over medium-high heat, cook wine until reduced to 2/3 cup. Strain into a small bowl. Slice each chicken roll into thin slices, serve drizzled with wine sauce. Now Enjoy!
Wine Suggestion: Serve with Martin & Weyrich Pinot Grigio.
Pacific Seafood Cioppino
From the Executive Chefs at the Historic Carlton Hotel
Serves Six
4 garlic cloves - minced
2 medium onions - finely chopped
1 cup fresh fennel bulb - chopped
1 bay leaf
2 fresh thyme sprigs
1 teaspoon dried hot red pepper flakes
1 1/2 teaspoons salt
½ teaspoon black pepper
1/4 cup olive oil
1 green bell pepper - dice into 1/4-inch pieces
2 tablespoons tomato paste
1 ½ cups dry red wine
1 (28 oz.) can whole plum tomatoes - chop, drain and reserve juice
1 cup fish stock or bottled clam juice
1 cup chicken broth
1 (1-lb) cooked Dungeness crab - legs and body separated
18 small (2-inch) hard-shelled clams (1 1/2 lb) such as littlenecks - scrubbed
18 mussels - debearded and scrubbed
1 lb. skinless red snapper or halibut fillets - cut into 1 1/2-inch pieces
1 lb. large shrimp (16 to 20) - shelled (tails and bottom segment of shells left intact) & deveined
3/4 lb. sea scallops - tough muscle removed from side of each if necessary
1/4 cup fresh flat-leaf parsley - finely chopped
1 teaspoon fresh oregano leaves
3 tablespoons fresh basil - finely chopped
Saute garlic, onions, fennel, thyme sprigs, bay leaf and red pepper flakes with salt and pepper in oil in an 8-quart heavy pot over moderate heat, stirring, until onions are softened, about 5 minutes. Stir in bell pepper and tomato paste and cook, stirring for 1 minute. Add wine and boil until reduced by about half, 5 to 6 minutes. Add tomatoes and their juice, claim juice, and broth. Cover and simmer for 30 minutes. Season with salt and pepper.
While stew is simmering, chop crab through shell into 2 to 3 inch pieces with large heavy knife. Add crab pieces, clams and mussels to stew and simmer, covered, until clams and mussels just open, 5 to 10 minutes. Check every minute after 5 minutes and transfer opened clams & mussels to a bowl with tongs or a slotted spoon. (Discard any unopened clams and mussels after 10 minutes).
Lightly season fish fillets, shrimp and scallops with salt and add to stew, then simmer, covered, until just cooked through, about 5 minutes. Discard bay leaf and thyme springs, then return clams to pot and gently stir in parsley, oregano and basil.
Serve cioppino immediately in large soup bowls. Garnish with fresh basil leaves and serve with focaccia or sourdough bread and a fine Martin & Weyrich wine of your choice. Enjoy!
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