Concannon Mini-Reuben with Caraway Slaw, Roasted Garlic Aioli and Irish Cheddar

Prep time 30 min

Serving One

Recommended Wine Pairing: 2005 Concannon Petite Sirah

1 small clove of garlic, peeled

1 tablespoon Concannon Petite Sirah

1/4 teaspoon of olive oil

1 teaspoon water

Dill sprig

4 teaspoons Concannon Petite Sirah

2 tablespoons chicken stock (canned or boxed)

1/8 teaspoon caraway seeds

Pinch salt

1 cup store-bought shredded cabbage (e.g., Fresh Express or Dole cole slaw)

1/4 teaspoon Concannon Petite Sirah

1 tablespoon Roasted Garlic Aioli (recipe below)

1/4 of a whole bay leaf

2 slices cocktail rye bread

4 thin slices of corned beef (deli or homemade)

1/4 teaspoon of sugar

Concannon Roasted Garlic Aioli:

Pre-heat oven to 425F. Place garlic clove in ovenproof container; add 1 tablespoon Concannon Petite Sirah, the olive oil, water. Cover with foil, roast for 20-25 minutes, or until it can be easily pierced. Remove and cool. Mash garlic with any remaining cooking liquid; stir garlic, dill, ¼ tsp wine into aioli. Set aside; reduce oven temperature to 375°F.

Concannon Caraway Slaw:

In a saucepan, place bay leaf, sugar, 4 tsp Concannon Petite Sirah, chicken stock, caraway seeds, salt and cabbage. Toss to coat cabbage. Cover and bring to quick boil, then reduce heat to low, keeping covered until cabbage wilts, about 30 seconds. Uncover, turn up heat to medium and boil away liquids, about 2 minutes. Discard bay leaf.

Assembly:

Spread rye bread with 3/4 tablespoon aioli. Add slaw then place corned beef folded on top. Add one slice Irish Cheddar. Heat sandwich open faced in oven for 5 minutes or until cheddar melts, cover with second slice of rye bread if desired.

Wine Braised Beef Short Ribs & Creamy Polenta

Wine Braised Beef Short Ribs & Creamy Polenta Submitted by Chef John Jackson, Casa Real Event Center at Ruby Hill Winery   Wine Braised Short Ribs 4- 7 ounce shortribs tied bunch thyme 1 bottle of merlot or pinot noir 1 bay leaves salt and pepper 1 cup demi glace tsp fennel seed tsp juniper berries tsp coriander seed 1 ounce good whole unsalted butter Sear seasoned short ribs and cover with wine and demi glace.Add spices and herbs.Place in 300 degree oven covered and cook until tender (2-3 hours).Reduce cooking liquid and finish with butter.To serve, ladle some of the sauce over shortribs and combine with polenta.   Creamy Polenta 5 parts milk 1 part medium grind polenta 1 bunch thyme 1 bunch oregano 1 bunch rosemary bay leaves 1 tub mascarpone (cup) finish with parmesan season to taste with salt and white pepper cream to order with butter Steam milk and herbs and season milk to taste.Strain and add polenta and simmer low until cooked (half an hour).Finish with mascarpone and butter and cheese and re-season.Hold warm until served. 

French Toast with English Soft Custard & Fresh Raspberries

Poppy Ridge Golf Course's Executive Chef Ray Evernhan.

French Toast

4 Slices San Francisco Style French Bread

3 eggs

1 1/2 cup milk

1 tsp. cinnamon

1 tsp. pinch nutmeg

1 tlb. Vanilla extract

Heat lightly oiled skillet over medium heat. Mix together 3 eggs, 1 1/2 cup milk, 1 tsp. cinnamon, pinch nutmeg, 1 tlb. Vanilla extract.Dip bread into egg mixture and immediately add to skillet.Cook until brown on each side.

English Soft Custard

4 eggs plus 2 yolks

½ cup sugar

¼ tsp. salt

2 ½ cup milk

1 vanilla bean (split in half)

Beat together 4 eggs plus 2 yolks, 1/2 cup sugar, 1/4 tsp. salt, 2 1/2 cups milk, 1 vanilla bean (split). Heat in a sauce pan, medium heat stirring constantly, until mixture reaches 160 degrees (do not boil!).Thickness should coat the back of a metal spoon.Refridgerate overnight.

To serve, place French toast on plate.Spread custard on top and serve with Fresh Raspberries and powdered sugar.

Pan Seared Duck Breast with Pomegrante Sauce and Butternut Squash

Faz Restaurants & Bar, Chef Faz Poursohi

Duck
Fresh Boneless Duck Breast
Sugar
Olive Oil

Place 1 tbs oil and 2 tbs sugar in a saute pan.  Place duck breast skin side down on sugar.  Saute until skin is golden and crunchy.  Flip skin side up and place in 350 degree oven for 10-15 minutes depending on desired doneness.

Sauce
Makes enough for 18-20 duck breasts
1/2 Cup Water
2 Cups Sugar
4 Cups Veal Stock
1/2 bottle condensed Pomegrante Syrup

Add water and sugar to sauce pan.  Pay close attention as you carmelize sugar/water mixture until light golden.  Carefully add veal stock; whisk well.  Add syrup, simmer to reduce and concentrate flavors.

Butternut Squash
With a vegetable peeler, peel the hard outer skin of the butternut squash.  Seed and cut into 1' cubes.  Blanch in boiling water until just tender.  Finish off by sauteing in butter and sugar.  Season with salt and pepper to tasted.  Garnish with finely chopped flat leaf parsley.

Watch Chef Faz make this dish!

Celery Root & Apple Soup with Vanilla Oil

Provided by Chef Ryan Jackson, Blackhawk Grille

FOR THE SOUP:
1/4 LB.        BUTTER
2   CUPS    YELLOW ONION, DICED
½  CUP     CELERY, SLICED
1    CUP    GRANNY SMITH APPLE, SEEDED, DICED
4    CUPS    CELERY ROOT, PEELED AND DICED
4    CUPS    VEGETABLE STOCK
½    CUP    HEAVY CREAM

PROCEDURE:
IN A LARGE POT MELT THE BUTTER.  ADD THE ONIONS, CELERY, APPLE, GARLIC AND CELERY ROOT AND COOK OVER MEDIUM HEAT UNTIL THE CELERY ROOT IS TENDER. ADD THE VEGETABLE STOCK AND BRING TO A BOIL.  SIMMER FOR 15 MINUTES.  ADD THE CREAM AND TURN OFF THE SOUP. PUREE THE SOUP IN A BLENDER UNTIL SMOOTH.  PASS THROUGH A FINE STRAINER.

YIELD ½ GALLON
SERVES 8

VANILLA OIL:

¼    CUP    OLIVE OIL
1      EA.    VANILLA BEAN

PROCEDURE:
PLACE THE OLIVE OIL IN A SMALL POT.  SPLIT THE VANILLA BEAN LENGTHWISE AND SCRAPE OUT THE INSIDE WITH A KNIFE. PLACE THE VANILLA IN THE POT OF OIL AND GENTLY HEAT.  TURN OF HEAT AND SET ASIDE TO COOL.

Keep Cool this Summer with Recipes that are Sizzling!

Cajun Rock Shrimp Penne from Zephyr Grill & Bar Serves four   1.5 lb rock shrimp (or tiger shrimp) 1 tbl cayenne pepper 1 tbl ground black pepper 2 tspl salt 1 tsp crushed chilies 2 tsp dried thyme .25 tsp dried oregano 1 tbl fresh chopped rosemary 2 tbl chopped fresh parsley ¼ cup soy sauce ½ cup lemon juice ½ up honey ½ cup peeled garlic 1 cup olive oil plus 4 each roma tomatoes, diced medium ½ cup sweet butter, slice and at room temperature 3 tbl fresh basil chiffonade salt and pepper to taste 1 lb Penne Pasta, cooked   In a small blender or food processor, place all spices, soy, honey, lemon juice, garlic and puree on high for 1 minute.Slowly drizzle in the olive oil.Puree for one additional minute.Set aside.Take a large sauté-pan and place over medium heat.Add one tbl oil and get hot.Add shrimp, tomatoes, and a small amount of salt and pepper.Saute until the shrimp is medium rare.Add Cajun sauce and bring to a quick boil.Add the butter and whisk quickly until incorporated.Remove from heat.Whisk half of the basil in quickly.Toss shrimp mixture with penne pasta and garnish with the rest of the basil.

Lomi Lomi Salmon

Eddie Papa's American Hangout
Temperature: bowl chilled, Salad chilled
Appearance:  fresh and bright
Texture: Spinach crisp, tomatoes firm, Salmon firm
Taste: Smokey salmon flavor with onions and green onions evident
Ingredients:
3 oz Baby Spinach
3 oz diced tomato
3 oz Hot Smoked salmon
1 oz Diced sweet white onion
11 oz green onions

Method:
Toss spinach in Asian dressing.
Mix Tomatoes, salmon, green onion, and white onion, Place spinach in bowl and top with salmon mixture.

For salmon, brine PBO Skin on salmon Fillet Over night then slowly hot smoke the salmon to an internal temperature of 150 degrees.

Brine:
2 Cups brown sugar
∏ cup kosher salt
2 oz Grated ginger
4 cups water

Asian dressing:
1 Cup Mayonnaise
2 Tbsp Sesame Oil
1/4 Cup Orange Juice
1 Tsp. Grated Fresh Ginger
2 Tbsp Cilantro Chopped Fine
2 Tbsp Sugar
1/8 Cup Soy Sauce
1/8 Cup Rice Wine Vinegar

Mix All Ingredients

Louisiana  Shrimp Jambalaya

Eddie Papa's American Hangout

Temperature: 155 degrees
Appearance:  bright red sauce, prawns pink and slightly curled, chicken browned
Texture: rice tender, prawns tender, chicken tender
Taste: sauce spicy, chicken slightly spicy, rice fresh
Ingredients:
 2 oz rice oil
3 each raw 16-20 prawns
4 oz raw chicken diced ∏ inch
3 oz Andouille sausage, sliced on the bias
2 oz Tasso diced ∏ inch
2 oz juliened white onion
2 oz Red bell pepper juliened
1 tbsp chopped garlic
5 oz marinara sauce
1 tbsp Cajun seasoning
Salt to taste
5 oz cooked rice
Juliened green onions

Method:
In sauté pan heat oil, add chicken, andouille, tasso, bell pepper, Cajun seasoning and onion, sauté until chicken is slightly browned, add prawns, tomato sauce and cook until prawns are translucent.
Place rice in center of large bowl, surrounded by the Jambalaya, garnish with green onion

Summer Beet Salad Patrick David's Restaurant & Bar

1 lb. red beets (peeled and quartered)

1 lb. yellow beets (peeled and quartered) 

400 grams orange juice 

200 grams sugar 

125 grams rice wine vinegar 

10 grams soy sauce

20 grams honey

2 sprigs thyme

3 garlic cloves (roughly chopped)

3 shallots (roughly chopped)  

Directions: Add above ingredients to pressure cooker (cook red and yellow beets separately).Pressure cook on high for 4 minutes.Remove promptly, and cool under running water. Strain beets and reserve liquid.  

Honey Aoli   

40 grams honey

10 grams rice wine vinegar

2 grams salt 

100 grams reserved yellow beet juice 

2-3 cups canola oil

2 eggs boiled 3 minutes   

Directions: Crack eggs and put yolks in a bowl.Combine above ingredients, except oil, to the egg yolks. With a hand mixer or whisk, slowly pour oil in until thick.  

Red Beet Garnishing Sauce  

300 grams reserved red beet juice 

20 grams agar agar (found in Asian isle)  

Directions: Boil the above and let cool.Liquid will harden as it cools. With a hand blender or whisk, blend to bring contents to a jelly-like consistency.   To Plate: Line bottom of dish with Honey Aoli. Pile the beets atop aoli. Add segments of grapefruit, goat cheese, cashews, avocado, and top with greens of watercress. Garnish around the salad with the red beet sauce.     

Honey Citrus Cake Patrick David's Restaurant & Bar

8 & 4/5 oz. eggs

2/3 cup honey 

10 & 2/3 oz. cake flour 

2/3 oz. baking powder

1/2 tsp. salt 

1 cup super fine bakers sugar

7 oz. unsalted butter

1/3 cup milk

2/3 cup condensed milk

Zest from 2 lemons, and 2 oranges   

Directions: Mix eggs with honey.Sift together flour, baking powder, salt and sugar.Add dry ingredients to the egg mixture and combine. In a pot, melt butter with both milks.Combine with zest, remove from heat, and let stand for 5 minutes. Add the combine butter and milk to the egg and flour mixture. Pour batter into round cake pan. Bake at 350 degrees for 10 minutes, or until done.(Cake is done when an inserted toothpick comes out clean.)  

Find the ultimate experience in dining and recreation at Campo di Bocce of Livermore. With 8 world class, state-of-the-art Bocce courts, and traditional Italian Cuisine you can enjoy an old world Italian evening. The restaurant carries local & imported wines, along with a full bar amid the casual elegance of an old world Italian Villa, captured in an extraordinary contemporary setting.

Seafood Cioppino

This meal embraces the meaning of delight! Clams, mussels, prawns, shrimp, calamari and fresh fish are all stewed together and will help complete your "Original Bocce Experience" (House Specialty).

Seafood Cioppino Ingredients
4-12 Prawns-shells split but left on

6-    Clams

6-    Mussels

2oz- Shrimp

2oz- Calamari

4oz- Swordfish

2oz- Roaster Peppers

2oz- Roasted Onions

¼ cup- White Wine

½ -Lemon

12oz- Pescatore Sauce

2 tablespoon- olive oil

Seafood Cioppino Instructions
In a large sauté pan, heat 2 tablespoons of olive oil.  Then place shrimp, calamari, and swordfish in pan, let simmer until halfway cooked (about two minutes).  Next add the rest of ingredients except the ½ of lemon. Cover pan and simmer until clams and mussels open (about eight minutes).  When finished simmering squeeze lemon over top of Cioppino.

Pescatore Sauce Ingredients
¾ cups- Olive Oil

1 ¼ cup- Chopped Garlic

1 qt.- White Wine

6-16oz- Cans of Fire Roasted Tomatoes

3-16oz-Cans of Graded Tomatoes

¼ cup- Oregano

½ cup- Lemon Juice

¼ cup- Basil

¼ tablespoon- Red Pepper Flake

1 ½ tablespoon- Sea Salt

1 tablespoon- Pepper

1 qt.- Clam Stock

¼ cup- Fresh Thyme

Pescatore Sauce Instructions
Sauté garlic in olive oil, but do not allow garlic to brown.  Add the rest of the ingredients and simmer for 30 minutes.  When finished simmering pour on top of Cioppion.

Serve warm in big, flat bowls with fresh grilled garlic bread, a clean, sharp salad, and a big bottle of The Steven Kent Winery Cabernet.