Articles
Velocity Cellars
Recipes to pair with Gus Janeway's
Wines
Garlic Herb Hanger Steaks
Chef Shea Gallante of Cru in New
York City based this recipe on a classic Florentine dish
called bistecca
alla fiorentina,
a thick T-bone grilled rare over hot coals. Here, Gallante
substitutes cheaper but equally flavorful hanger steak—which
he thinks is an underrated cut—and rubs the meat with
dried herbs, garlic and paprika before cooking it. Also recipes
for:
Salsa Criolla & Chimichurri Sauce
Jamaican Chicken Northwest Style
The jerking technique is thought to originate with the Maroons, descendents
of slaves who escaped from their Spanish overlords to the island's most remote
mountain areas.
A Tuscan Feast
Here's recipes that go with Apolloni's Pinot gris and Pinot
noir, wines made by an Oregonian with deep roots in Tuscany.
Antipasti- Green Peppercorn Salmon Antipasto
Mostaccioli with Tuscan Sauce
Beef Tenderloin with Porcini Sauce
Florentine Style Spring Peas
East Indian Recipes
for An East Indian Feast
by Michael Sherwood
Roast Turkey East Indian Style
The turkey is the centerpiece of the our East Indian Feast. People
jockey for the dark meat or the white breasts. We’ve
added a spice rub under the skin and a glaze over the outside
skin.
Curried Mixed Nuts
When I dip into a bowl of nuts at a party and they turn out to
be slightly hot; slightly sweet and slightly curried, I’m
in heaven. This snack is the perfect way to kick off your
East Indian Feast. They also work damn well sprinkled
over holiday salads too.
Horseradish Mashed Potatoes
Mashed potatoes are standard on American tables. We’ve
tilted this classic only slightly by adding a touch of horseradish
to this side dish to give a nod to India. If you have
the time to get fancy as everything is heading towards the table,
quickly fry up some black mustard seeds and drizzle them over
the mashed potatoes, in what is called a ‘tarka’ or
seasoned oil.
Gujerati Green Beans
Each year we switch out the greens we cook up for the Indian Feast. Last
year it was Bengali Spinach and curried squash soup. This
year it’s simple green beans. To change it from
Gujerati to Kerala green beans, just add a half a cup of grated
coconut (unsweetened or fresh), when it comes time to simmer
the final mix.
Curried Yams with Coconut Milk
We took a standard yams with brown sugar side dish and gussied
it up quite a bit. The little bit of coconut milk replaces
the sugar or honey traditionally used to sweeten this dish. The
spices add a whole new dimension to the traditional side of
yams.
Cumin and Coriander Spice Rub
for Turkey
The turkey is the centerpiece of the our East Indian
Feast. People
jockey for the dark meat or the white breasts. We’ve
added a spice rub under the skin and a glaze over the outside
skin.
Cranberry Chutney
Any good ‘out of the can’ cranberry sauce has the
potential to be a killer chutney as this recipe illustrates. Add
a few spices, maybe some additional fruit. Cook it in cider
until it gets thick again. Lay this chutney beside your
bird and your turkey or chicken just arrived in Bombay.
Cucumber Raita
Raitas are used as a cooling condiment between hot side
dishes and entrée’s. One thing you have to
watch with Indian is to have a range of spice flavors, from
mild to strong, spicy to plain hot. Try not to design
your meal with all hot items, or all mild ones either. You
want to provide a balance of flavors and range of intensities. Yogurt
raitas are there to cool you off and work as a nice palate
cleanser too.
Turkey stuffing with raisins, cinnamon, almonds, celery, and
bread
We took this traditional and simple stuffing and added fruit,
nuts and classic Indian spices. Everyone loves stuffing
and when it comes to experimenting with variations of baked stuffing… there
are no complaints from the hungry. Just for the record… it
is called stuffing if it is put inside the bird. It is called
dressing if it is cooked outside the bird.
Chiffon Punpkin Pie with crystalized ginger
We’ve been making the original recipe of this pie
for 10 years. We often have ‘dueling pumpkin pies’ for
dessert at Thanksgiving and this one usually wins. After
a day of snacking, drinking and just possibly overeating – the
lightness of this pie is just what the Doctor ordered for the
last course.
Smoked Spanish Paprika
My Secret Ingredient
by Michael Sherwood
Smoked Paprika [pimentón],
made in Spain from smoked, ground pimiento peppers and often
referred to as simply smoked paprika can be found in varying
intensities from sweet and mild (dulce) bittersweet medium hot
(agridulce) and hot (picante).
This precious powder is indispensable
for Spanish chorizo sausage, in pork dishes and any number
of shrimp dishes and tapas. It adds the absolutely perfect
taste of authenticity to paellas. It crosses into regular
American cuisine as a seasoning for barbecue pork, kebabs,
and rich beef and lamb stews. There is no substitute for its
use in authentic Spanish cooking.
Recipes that Use
Smoked Spanish Paprika
by Michael Sherwood
THE smoked paprika from Spain, is the La
Dalia brand. An essential cooking ingredient for home chefs, it
is consistently high quality, and adds wonderful flavors to everything from yogurt
to chicken to chorizo.
Roasted Salmon with Smoked
Paprika Glaze
Although we love grilling salmon, in this recipe
we roast it. This method is really simple and produces a moist
and flavorful fish. A smoky and sweet glaze complements the salmon
fillets.
Shrimp in Morel Cream Sauce
with Smoked Paprika
Inspired by Elizabeth Baird’s recipe from the Surreal Gourmet
Grilled Paprika Chicken with
Blackberry Sauce
This recipe comes to us from the Oregon chef de cuisine,
Janie Hibler. Leave it to Janie to marry a chicken rubbed with
smoked paprika; rosemary and blackberries… and pull it
off.
Cold Potato Salad with
Grilled
Sweet Slab Bacon
Decadent, Rich, delicious.
Smoked Paprika Aioli
Adapted from recipes from chefs Todd English and Victor LaPlaca
of Olives – New York, NY
Spicy Grilled Beef Kabobs
This recipe harkens back to the ancient Ottoman Empire. Traditionally
this recipe originated with Turkish mercenaries grilling chunks
of meat on their swords in the field. Frankly, I’d like
to know how the Turks had time to smoke and dry paprika when
they were out and about wreaking havoc.
Grilled Corn with Smoked
Paprika Butter
Usually we soak the ears for a few hours, grill 'em with the husks
on and then slather them with a smoked paprika butter. In a pinch,
we’ll par boil them and grill them directly, kernels exposed.
Kekchi Cacao-Chile Balls
In the lush and deeply forested region of Guatemala that was
part of the ancient Mesoamerican chocolate empire, the Maya
roasted cacao beans and ground them with ululte, the local name
for the tiny but devilish chile piquin. They shape the resulting
sticky paste into balls, which are then air-dried and stored.
To add heat and flavor to feast dishes they grate a little of
this mixture over the food.
Smoked Paprika and Red Bell Pepper
Soup
Anything with roasted red bell peppers is divine in my book. Add
some stock and maybe some cream and you are good to go. The red
chilies add the heat. The balsamic adds a tang. The smoked paprika
adds a smoky depth. You can make this as hot or as mild as you
like and go thin with more broth or thick with heavy cream.
Smoking Meat Northwest Style
Expertise and Recipes from a Smokin' Guy
by Michael Sherwood
Early summer days and the call of
a meat smoker nudge a young man’s fancy towards one thing – pulled
pork sandwiches. In my household dueling pulled pork sandwiches
really comes down to dueling sauces. It is the sauce
and spice rub that people swear by.
I favor a sweeter smoky
tomato based Western style barbecue sauce whereas my
wife and her family love the vinegary North Carolina sauce.
This sets up another layer of mother-in-law dynamics that
I had not anticipated when I got married. Word to the wise:
You don’t
dis a man and his dog and you best embrace your mother-in-law’s
favorite recipes.
Recipes:
Spice Rubs for Pork
For pulled pork sandwiches, you use a dry rub on your pork shoulder.
A dry rub is some combination of herbs and spices rubbed into
the meat dry, as opposed to a brine soak or marinade.
North Carolina Smoking Sauce
Given our propensity to dabble with sauces and the tug-of-war
we have over sauce preferences we tend to offer a variety of
sauces with which guests may smother their meat. We’ve
included two great sauce recipes here – a Texas tomato
barbecue sauce and the classic North Carolina vinegar and tomato
that combines the best of both Carolina traditions.
Classic
Cowboy Western Barbeque Sauce
Think Pink!
Pacific Northwest Rose
by Michael Sherwood
Local rosés hit the market every summer and disappear quickly. Over the
last five years, Oregon and Washington wine producers began making rosés
in earnest. Don’t miss out on this year’s selection. Pick up a couple
of bottles now for the next dinner party, barbecue or picnic. You will be pleasantly
surprised.
Classic
Bruschetta
This is the most wonderful appetizer during fresh tomato season.
Try it and you'll be hooked!
Salmon in Parchment
This recipe uses sweet local onions to caramelize and currents for color, texture
and added sweetness. These small parchment paper packets, once filled with
fish, are called papillotes.
Grilled Tuna Nichiose Salad
Arrange this classic south-of-France salad on one large platter.
Accompany it with crusty French bread and a lively Rosé.
Rock the Cellars
Music to Make Wine To
by Michael Sherwood
Music adds a dimension to the wine making process that doesn’t
make it to the back label description. From the gentle cadence
of Gregorian chant at Owen
Roe to the bold strains of the Jimi
Hendrix Experience heard while stirring a cauldron
of biodynamic spray at Brick
House, music is an inspirational partner in the
winemaking process. MORE >>>
Oregon Spring Wine Dinner
The Asparagus Challenge
by Michael Sherwood
Springtime reminds me of wild asparagus. While living in Ashland, Ore. as a 20
something I remember hiking in patches of wild asparagus that grew where abandoned
farm houses once stood at the base of Grizzly Peak. You will still find drifts
of wild asparagus in Rogue Valley orchards, just as you will find wild onions
mixed amongst the hazelnut orchards of Dundee.
Recipes:
Grilled Shrimp wrapped With Prosciutto
We've also stuck a slice of zucchini
on the skewer and put the grilled shrimp and zuke on a
crostini to make a dynamite bruschetta. For this dinner
though, we could barely wait for them to cool off before
we devoured them.
Asparagus Flan
This rich flan marries the troublesome duo of egg and asparagus
together with a little Parmesan cheese and tarragon to make
a perfect vegetable side dish.
Mortadella stuffed
Pork Loin
and Roasted Potatoes
This dish was inspired by a truffled Mortadella tasted in Rome
by Gourmet Magazine food writers in 2002. We adapted this recipe
slightly, as did Gourmet.
Tagliatelle with Morel and
Porcini Cream Sauce
Layers and layers of flavor come
from the two reduction sauces that use Parmesan cheese, cream & shallots
to create a rich sauce worthy of any pasta you choose to combine
this with.
Delicious
Foods
to Pair with Champagne:
It's Not Just for Breakfast Anymore
by Michael Sherwood
Sadly enough, sparkling wine is often
relegated to a breakfast brunch, a birthday, New Year’s Eve, a wedding or Mother’s
Day mimosas. These occasions take advantage of the festive nature
of the beverage but the perception as a party drink has inadvertently
obscured the absolute versatility of sparkling wine as a great
food wine. Wisely, most wine savvy restaurants offer a sparkling
wine or even a sparkling rosé on their ‘by the glass’ pours.
Recipes:
Baked Crab, Brie & Artichoke Dip
This dip has everything going for it in terms of being a great
match with sparkling wine. The crisp acidity cuts through the
creaminess of the Brie, the mouth coating quality of the artichoke
and the salty nature of the seafood.
Gougere (Goo-share) Cheese Puffs
These very French cheese puffs
made with Gruyère cheese
and simply melt in your mouth. We serve them hot, right out
of the oven. You can also make this with blue cheese for an
added kick. Both cheese work splendidly with sparkling wines.
Smoked Salmon in Black Olive Pastry
This puff pastry has been a favorite at Argyle to match with sparkling wine for
years. The olive purée
makes a cup though you only need a tablespoon for the recipe, so freeze the rest
or use it as a tapenade with crostini.
Cumin Scented Kofte Brochettes
with Minted Yogurt Dip
The richness of the lamb combines with the creamy sharpness of the yogurt makes
this a surprisingly good match for our local sparkling wine selections.
Champagne Cocktail Recipes
Put on the Music and Dance!
by Michael Sherwood
Cocktails
using sparkling wine as a base are as old as the beverage itself.
Add fruit to anything that fizzes and you’ve
got a drink in your hand that’s been a hit for hundreds
of years. You have to believe that the monks who invented sparkling
wine threw in some local fruit along the way in their experimentation
with the fizzy wine they concocted.
Recipes:
Classic Champagne Cocktail
Easy Champagne Drinks
Kir Royale
Mimosa
Pimms Royale
The Ghost
Champear
Black Velvet
Champagne Cocktails
French 75
D'Artagnan
Queen's Cousin
Maimoun
Bellini
Bellini Simple
Bellini Complex
Champagne Flip
Dueling Crabcakes
Michael Challenges his Wife
to a Crabcake Cookoff
by Michael Sherwood
Visions of a food fight royal complete
with flailing pincers comes to mind. It’s not like that
at all. It actually goes much deeper than a simple food fight
and is at the core of an age old struggle - who controls the
kitchen!
Jake’s
Pacific Northwest Crab Cakes
Inspired by Jake's Famous Crawfish
in Portland, Oregon
Tartar Sauce
Homemade, mayo based
Louisiana Creole Crab Cakes
Mike's favorite - spicy, authentic
Creole Seasoning
Homemade seasoning adds great flavor to lots of recipes-
make and store in airtight jar |
Northwest
Gourmet
