Food Pairings

Pork Tenderloin with Fig and Blue Cheese

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1 pork tenderloin, butterflied

2 Tbsp. butter

½ c. minced shallot

½ c. finely chopped dried figs

4 oz. Cambozola blue cheese, sliced

1 tsp. dried thyme

8 slices prosciutto

½ c. dry white wine

6 to 8 lengths of butcher’s string

Preheat oven to 400 degrees.  Soften shallot in butter over medium heat, about 5 minutes; remove from heat.  Stir in figs and thyme; salt and pepper to taste.  Add Cambozola so it melts and combines.

On a large worksurface, lay out butcher’s string and top with sliced prosciutto.  Place butterflied pork tenderloin atop that, pressing to flatten.  Spread the fig/cheese mixture over pork, leaving ½” clear at edges.  Roll up to close and tie the strings.  Place in a small roasting pan and bake 15 minutes.  Pour wine over the meat and bake 15 minutes more.  Remove from oven, baste with juices, and let stand 5 minutes.  Slice to serve, spooning pan juices over.  Serves 4.

Accompany with Cooper-Garrod Test Pilot F-104 Starfighter

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Tuna Ceviche

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1 lb. sushi-grade tuna, sliced ½” thick
½ cup diced red onion
¾ c. fresh lime juice
½ tsp. fresh ground black pepper
1 large avocado, cut into ½” dice
¼ c. chopped cilantro
Kosher salt

Place tuna in a single layer on a baking sheet; freeze 15 minutes. Meanwhile, dice the red onion. Juice 4 to 6 limes to make ¾ cup juice. Cut tuna into ½” cubes. Put them in a ceramic or glass bowl (not metal). Use a plastic (not metal) spatula/spoon for stirring. Mix in onion, lime juice, and pepper. Cover and refrigerate 1 hour, stirring every 15 to 20 minutes. The tuna changes color slightly as it “cures”. Just before serving, fold in the diced avocado and cilantro; season to taste with salt. Garnish with whole cilantro leaves. Fun served with thick Kettle-fried potato chips to scoop up the goodness!

Accompany with Cooper-Garrod Test Pilot P-61 Black Widow

Beef Medallions with Caramel Brandy Sauce

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Ingredients:

4 x 6 oz. beef tenderloin filets

1 garlic clove

Lawry’s Seasoned Salt

3 Tbsp. butter, divided

3 Tbsp. brandy

1 Tbsp. light brown sugar

¼ c. whipping cream

Sliced chives for garnish

Instructions:

Cut garlic in half; rub beef with cut side of the clove.  Sprinkle with Lawry’s and let stand to soak in.  Melt 1 Tbsp. butter in a skillet over medium-high heat.  Cook steaks to desired doneness.  Remove from skillet and keep warm.  Add brandy to skillet, scooping up browned bits.  Add remaining 2 Tbsp. butter and sugar.  Cook, stirring constantly until sugar dissolves and mixture caramelizes.  Remove from heat; whisk in cream.  Return to heat and bring to a boil, stirring constantly, until thickened, about 1 minute.  Serve immediately over steaks.  Garnish with chives.

Accompany with Cooper-Garrod Test Pilot F-86 Sabre Jet.

Roasted Salmon with Mango Salsa

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SALSA
1 ripe mango, peeled, diced into 1/4 inch chunks
1/3 c. diced red onion
1/4 tsp. red pepper flakes
2 Tbsp. chopped fresh cilantro
1 Tbsp. lime juice
Pinch of salt
In a bowl, combine ingredients, mix gently

SALMON
2 Tbsp. extra-virgin olive oil
2 Tbsp. fresh lemon juice
1 Tbsp. honey
2 sprinkles paprika
2 tsp. salt
4 6-oz skinless salmon fillets

Preheat oven to 400 F. Line baking sheet with foil. Mix first 5 ingredients and brush over salmon. Transfer to baking sheet. Roast until opaque in center, about 10 minutes. Serve with salsa spooned over salmon.  Serves 4.

Pair with Cooper-Garrod Viognier

Personal Naan Pizza

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1 naan bread (Stonefire, Atoria’s brands or similar)

2 Tbsp. olive oil

3 Tbsp. fig jam

4 oz. brie, thinly sliced

½ c. walnuts, toasted and coarsely chopped

2 oz. prosciutto, thin slices

1 c. baby arugula

Preheat oven to 425 degrees.  Lightly brush naan with some of the olive oil; toast in a medium-hot skillet 3-4 minutes each side.  Remove and place on a baking sheet.  Spread with fig jam.  Add sliced brie, then chopped walnuts.  Bake 8-10 minutes until cheese melts.  Remove from oven; top with prosciutto.  In a bowl, toss arugula with a splash of the olive oil + salt and pepper to taste.  Sprinkle atop your personal pizza and enjoy!  Serves 1 and is adaptable to the size of your naan.  Recipe originated with Chef Graham, Stanford Faculty Club.

Pair with Cooper-Garrod Cabernet Franc

Classic Daube

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4 slices bacon, diced

3 lbs. boneless beef chuck, 2″ chunks

2 1/2 c. dry red wine

3 large peeled carrots, cut into 3/4″ pieces

1 bag (14 oz. frozen) petite whole onions

1/2 tsp. each: thyme leaves, rosemary, summer savory leaves

2 bay leaves

1 can beef broth

1 c. frozen peas

2 1/2 Tbsp. each: cornstarch and water

In a Dutch oven, cook bacon about 5 minutes.  Add beef chunks and cook until browned on all sides.  Stir in wine, carrots, onions, dried herbs and bay leaves.  Bring to a boil.  Cover, reduce heat to simmer about 2 1/2 – 3 hours, until meat is tender when pierced.  Use a slotted spoon to remove meat and vegetables from pan.  Discard bay leaves and fat from pan juices.  Measure pan juices.  Add broth, if necessary, to have 2 cups.  Return to pan; add peas and bring to a boil.  Stir together cornstarch and water; add to pan, stirring until sauce thickens.  Return meat and vegetables to sauce; season to taste with salt and pepper.  Lovely served with parsley potatoes!  Serves 6-8.

Pair with Cooper-Garrod Cabernet Sauvignon

Shrimp, Asparagus, and Mushroom Risotto

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3 c. chicken broth

2 c. water

1/2 lb. asparagus, trimmed, cut into 1″ pieces

5 Tbsp. butter, divided

4-6 oz. shiitake mushrooms, sliced

1 c. finely chopped onion

1/4 tsp. salt

1 1/4 c. Arborio rice

1/4 c. dry white wine

3/4 lb. peeled, deveined shrimp

1/4 c. grated parmesan

2 Tbsp. chopped parsley

Bring broth and water to simmer in small saucepan.  Cook asparagus 3-4 minutes until tender. Remove with slotted spoon to ice bath, then drain.  Keep broth barely simmering, covered.  In a heavy 4-quart pan, melt 2 Tbsp. butter over medium heat; cook mushrooms 5 minutes.  Remove to reserved asparagus.  Add 2 Tbsp. butter to pan; add onions and salt, cook 5 minutes until softened.  Add rice.  Stir constantly 1 minute before adding wine.  Stir until absorbed.  Add 1/2 cup broth; cook until absorbed, stirring frequently.  Keep adding broth 1/2 cup at a time, stirring some until absorbed, until rice is creamy and tender but still al dente – about 18 minutes.  (Some unused broth remains.)  Stir in shrimp; cook 2-3 minutes until done.  Add 1 Tbsp. butter, asparagus, mushrooms, parmesan and parsley. Salt and pepper to taste.  Thin with remaining broth if necessary.

Pair with Cooper-Garrod Pinot Noir

 



 

Crunchy Chicken Schnitzel

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  • 2 boneless, skinless chicken breasts
  • 2 Tbsp. lemon juice
  • 3/4 c. panko
  • 2 Tbsp. grated parmesan
  • 1 Tbsp. parsley flakes
  • ¼ tsp. garlic powder
  • Salt and pepper
  • 1/3 c. flour
  • 1 egg, beaten
  • 3-4 Tbsp. butter
  • Lemon wedges and parsley to garnish

Pound chicken thin.  Put on a plate; top each piece with 1 Tbsp. lemon juice, turning to coat.  In a pie plate, combine panko, parmesan, parsley, garlic powder, plus salt and pepper to taste.  Put flour in a second pie plate and beaten egg in a third.  Cut chicken in half for 4 total pieces.  Dredge in flour, coat with egg, and press both sides to cover with panko.  Heat 2 Tbsp. butter in a large skillet over medium high heat.  Add chicken and cook until browned, 4-5 minutes.  As you turn the pieces, add another 1-2 Tbsp. butter to pan for second side browning, about 4 minutes more.  Serve with lemon wedges and a sprig of parsley to garnish.

Accompany with Cooper-Garrod Chardonnay

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Stir-Fry with Beef and Asparagus

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  • ¾ – 1 lb. flank steak
  • ¼ c. soy sauce
  • 2 Tbsp. sugar
  • 2 Tbsp. aji-mirin
  • 1 Tbsp. sesame oil
  • 2 cloves garlic, minced
  • 10 large asparagus spears
  • 2 scallions
  • 3 Tbsp. sherry
  • 1 tsp. cornstarch
  • 1 ½ tsp. peanut oil
  • Cooked rice for serving

Slice flank steak across the grain.  In a medium bowl, whisk together soy sauce, sugar, aji-mirin, sesame oil, and garlic.  Add beef, stir to coat; marinate 30-60 minutes at room temp. Cut asparagus into 1” pieces.  Slice scallions on the diagonal.  Whisk together sherry and cornstarch.  Heat oil in a wok or saute pan.  Use a slotted spoon to add beef, reserving marinade.  Stir fry until almost cooked through.  Add asparagus; stir fry 2-3 minutes more.  Whisk sherry/cornstarch mixture into remaining marinade; add to wok.  Cook, stirring, until sauce thickens.  Serve over rice.  Garnish with scallions.

Accompany with Cooper-Garrod F6F Hellcat

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Cooper-Garrod Whipped Feta

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  • 4 oz. crumbled feta
  • 4 oz. cream cheese, softened
  • 2 Tbsp. olive oil
  • 2 Tbsp. honey
  • Zest of 1 lemon
  • Juice of ½ a lemon
  • 1/8 tsp. salt
  • ¼ c. chopped pistachios

Combine first seven ingredients in a food processor and pulse process until smooth.  Put the whipped feta in your serving dish, sprinkle with chopped pistachios, and enjoy with warm pita triangles, pita crisps, crackers, or toasted baguette slices.

Accompany with Cooper-Garrod Test Pilot P-61 Black Widow

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