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Recipes from Paradise

Chicken Capellini

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Chicken Capellini
Another amazing recipe created by our Culinary Specialist Annette McDonnell - this one is perfect with our Pinot Noir!
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Marinade for Chicken
  1. 4-6 Chicken breasts
  2. 1 cup Soy sauce, 1/4 cup brown sugar
  3. 1 Tablespoon chili flakes
  4. 1 tablespoon Garlic powder
  5. 1 teaspoon ground Cumin
  6. 1 teaspoon Fresh ground pepper – mix ingredients together and place in refrigerator for 1 hour to marinade.
Mushroom sauce
  1. While Chicken is marinating, slice 2 cup cumin mushrooms, heat 9 inch skillet with 1 tablespoon Canola oil, add mushroom sauté till soft & some of the natural juices are sweated out of the mushroom (about 3 minutes).
  2. Add 2 cup dry sherry & ¼ cup brown sugar.
  3. Allow to simmer about 7 – 10 minutes. Cool & set aside.
Celery marinade
  1. Blend - 2 cups rice vinegar, ¼ to ½ cup white sugar (sweeten to taste) 2 Tablespoons chili flakes, ¾ cup vegetable oil, Add - Slice celery in julienne cuts (bit size pieces) & add to marinade.
Instructions
  1. Grill Chicken just until almost done, then cover & set aside (It will continue to cook from the heat in the chicken when covered).
  2. Boil salted cappellini pasta (al dente) drain pasta, place a portion of pasta on a serving dish and top with mushroom sauce & celery sauce.
  3. Slice chicken & place on pasta and garnish with grated carrots, chopped cilantro, chopped peanuts & pair with a delicious glass of Paradise Ridge 2009 Pinot Noir.
Paradise Ridge Winery http://prwinery.com/

Peppercorn Encrusted Beef Tenderloin

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Peppercorn Encrusted Beef Tenderloin with Deep Fried Leek Garnish
Peppercorn Encrusted Beef Tenderloin on a Brandy Heirloom Tomato with Redwood Hill French Chevre goat cheese topped with crispy fried leeks - WOW what more can we say!
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Peppercorn Encrusted Beef Tenderloin
  1. 3 Tablespoons whole black peppercorns
  2. 1 Teaspoon coriander seed
  3. 1 Teaspoon Kosher salt
  4. 4 Filet Mignon steaks (2 inches thick)
  5. 1/2 cup balsamic vinegar
  6. 1 large brandy heirloom tomato
  7. 4 oz Redwood Hills Chevre (garlic chive flavor)
  8. ¼ cup sugar
  9. 1 cup fried leeks
Deep Fried Leek Garnish
  1. 2 leeks
  2. 1 Tablespoon olive oil
  3. 2 whole garlic cloves
  4. 1/8 teaspoon cumin
  5. salt & pepper
Peppercorn Encrusted Beef Tenderloin
  1. Crush the black peppercorns & coriander seeds coarsely, add salt & pack liberally on both sides of the beef. Drizzle a few tablespoons of balsamic vinegar over the tenderloins & set at room temperature for about 30 minutes to marinade.
  2. Grill tenderloins to desired doneness.
  3. Set aside to rest. (Meat continues to cook slightly in resting state from internal heat).
Deep Fried Leek Garnish
  1. Slice tomatoes ½ inch thick & spread with goat cheese. Place tomatoes with the goat cheese spread on serving plate & set aside.
  2. Heat a sauté pan & add the remaining Balsamic Vinegar & sugar. Reduce by half. Set the filet atop the goat cheese tomato slices and drizzle with the reduction sauce, top the crispy fried leeks (see recipe below).
Notes
  1. Enjoy with a luscious glass of Paradise Ridge 2008 Barrel Select Elevation Cabernet Sauvignon, Rockpile Vineyard!
Paradise Ridge Winery http://prwinery.com/

Curry Roasted Butternut Squash & Chickpeas with Dried Cranberries

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Curry Roasted Butternut Squash & Chickpeas with Dried Cranberries
Serve as an appetizer or a delicious side dish for the holidays - this recipes is also a great pairing for our Brides Blush Rose... Curry Roasted Butternut Squash & Chickpeas in Phyllo pastry Cup with Dried Cranberries topped with Curry Sauce and Cilantro Raita Yogurt
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Roasted Butternut squash
  1. 2 Large butternut squash – cut into ½ inch to 1 inch cubes
  2. One ounce can chickpeas- Drained
  3. 1/4 cup dried cranberries
  4. ¼ Cup extra virgin olive oil
  5. 1 tablespoon mild curry powder
  6. 1/4 teaspoon Cayenne Pepper
  7. 1/4 teaspoon Turmeric
  8. Kosher salt & Pepper to taste
Phyllo pastry shells (You can find this product in the freezer department at most gourmet grocery stores)
  1. Curry sauce
  2. ¼ Cup Honey
  3. 1 Cup Chicken stock
  4. 2 tablespoons curry powder
  5. 1 tablespoon coriander
  6. ½ teaspoon cayenne pepper
  7. ¼ teaspoon white pepper
  8. ½ cup Dijon Mustard
  9. 3 ½ cup Mayonaise
Cilantro Raita
  1. 8 tablespoons finally chopped cilantro
  2. ½ teaspoon finally chopped mint
  3. 1 pressed clove garlic
  4. ¼ chopped jalapeno chili (seeds and vain removed to reduce heat)
  5. 1 teaspoon kosher salt
  6. 1 cup plain Greek Yogurt
Instructions
  1. Preheat the oven to 375°.
  2. In a large bowl toss the butternut squash with the chickpeas, olive oil, curry, cayenne, turmeric, and season with salt and pepper.
  3. Spread the squash cubes and chick peas on a large rimmed baking sheet and roast for 45 min to 1 hour, or until tender.
  4. While the butternut squash is roasting lay a cheese cloth in a colander pour the yogurt in to remove most of the liquid from the yogurt. In a medium bowl, stir into the drained yogurt and cilantro, mint, garlic, jalapeno chili and season with salt and pepper. Set in refrigerator for1 hour.
  5. While the yogurt is resting prepare the curry sauce. In medium sauce pot add all ingredients except mayonaise and Dijon mustard. Bring to soft boil remove from heat add mayo and Dijon mustard mix well, set aside.
  6. Toss the cranberries with the roasted butternut squash and chickpeas and spoon into the Phyllo pastry shell, drizzle with curry sauce and top it with a dollop of yogurt sauce.
Notes
  1. Enjoy this fantastic appetizer with a glass of Paradise Ridge 2010 Brides blush Rose. For a great side dishes for your holiday feast serve on a festive platter instead of phyllo pastry shells. And fallow the rest of the directions……
Paradise Ridge Winery http://prwinery.com/

Xui Mai with Crab & Pork

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Xui Mai with Crab & Pork
Xiu Mai are Vietnamese’s meat balls, these are filled with delicious Crab & Pork.
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Ingredients
  1. 1 Pound ground pork
  2. 1/3 pound fresh crab meat
  3. 2 Finely chopped green onions
  4. 1 Tablespoon Fish sauce
  5. 2 cloves garlic, Finely chopped
  6. 6 oz Panco bread crumbs
  7. Salt & Pepper
Instructions
  1. Mix ground pork, crab meat, green onions, fish sauce, garlic, 2 Ounces of the Panco bread crumbs and Salt & Pepper together.
  2. Form into tablespoon size meat balls. Spread out remaining Panco Bread crumbs onto rimmed cookie sheet and gently roll meat balls to cover all sides.
  3. Deep fry @ 350 – 400 degrees for 1 – 2 minutes, or until golden brown.
  4. Remove and place on cooling rack with paper towels to catch excess oil.
  5. Serve with your favorite Dipping Sauce and enjoy!
Paradise Ridge Winery http://prwinery.com/

Salmon, Mushroom & Cheese Quiche with Basil & Seasoned Croutons

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Salmon, Mushroom & Cheese Quiche with Basil & Seasoned Croutons
Serves 2
Salmon, Mushroom & Cheese Quiche with Basil & Seasoned Croutons Serve with Croissants layered with Mascarpone, Fresh Strawberries & Basil
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Ingredients
  1. 3 shallots- chopped, 3 gloves garlic- minced, 2 tablespoon olive oil, 2 cups mushrooms-sliced, ¾ pound smoked salmon, 4 sprigs fresh thyme - leaves removed, 1 bunch basil (reserve larger whole leafs for the croissants, remove remaining leaves and chop coarsely), 2 cups seasoned croutons, 9 eggs, 1 quart half & half , 2 cups Parmesan – Romano cheese graded , 2 cup shredded jack cheese, salt & pepper. pastry shell (standard pie dough recipe) or store bought pie dough will also work. 4 croissants, 1 container mascarpone cheese, 8 fresh strawberries.
Instructions
  1. In a medium sauté pan, brown onions and garlic in olive oil. Add mushrooms, thyme, chopped basil and salt and pepper. Allow flavors to come together and remove from heat and set aside.
  2. In large bowl beat eggs and half & half together with salt and pepper - set aside.
  3. Cover a greased 9-11 glass baking dish with pie dough (all the way up sides).
  4. Layer mushroom mixture, cheese, and smoked salmon, egg mixture, Crouton & more cheese. Bake in oven at 350 until golden brown, about 45 minutes.
  5. Allow to cool completely before cutting, at least 1 hour. While quiche is cooling... Slice croissants in half, spread mascarpone over croissants, layer with sliced strawberries and basil leafs, slice into thirds.
Notes
  1. Serve together and enjoy with a glass of 2009 Pinot Noir
  2. Happy Easter from Paradise Ridge Winery!
Paradise Ridge Winery http://prwinery.com/