Entrees

Parmesan Polena with Sausage Ragu

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Ingredients
¼ cup olive oil, divided
1 pound Italian sausages, casings removed
1 red onion, minced
4 cloves garlic, minced
1 (28-oz) can whole peeled tomatoes,
crushed by hand
1 ½ tbsp balsamic vinegar
¼ cup fresh basil, chopped
Sea salt and freshly ground pepper to taste
1 ¼ cups polenta or yellow corn meal
1 tsp sea salt
½ cup freshly grated Parmesan, plus
more for garnish

Instructions
Heat 2 tbsp. oil in a 4-qt. saucepan over medium-high; add sausage and cook, breaking it into
small pieces with a wooden spoon until browned, 5 minutes. Add onion and cook, stirring until
translucent. Add garlic and cook 1 minute. Add tomatoes and bring to a boil, then reduce to
simmer until thick, 20 minutes. Add basil, vinegar, salt, and pepper; keep warm.
Meanwhile, bring sea salt and 5 cups water to a boil in a 4-qt. saucepan; slowly add polenta and
cook, stirring constantly, and reduce heat to medium-low. Cover and cook, stirring occasionally,
until thick and creamy, 8 minutes. Remove from heat and add remaining oil, 1⁄2 cup parmesan,
and sea salt. Divide between bowls and top with ragù; garnish with more parmesan.

Pair with Cooper-Garrod Cabernet Franc

www.garrodfarms.com

Poached Eggs with Red Wine Sauce

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Garlic Shrimp Tacos

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Meyer Lemon and Hazelnut Spaghetti

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1 c. mascarpone cheese

2 Meyer lemons, zested and juiced

1 ½ tsp. salt, divided

Freshly ground pepper to taste

¼ tsp. nutmeg

1 lb. spaghetti

5 oz. bag spinach (about 5 cups), roughly chopped

1 c. toasted hazelnuts, chopped

Combine mascarpone, lemon zest and juice, ½ tsp. salt, pepper, and nutmeg with a hand mixer; set aside. Bring a pot of water to boil with 1 tsp. salt. Cook spaghetti per package directions until al dente. Reserve ½ cup pasta water. Drain the spaghetti and return to the pot. Over low heat, stir in the mascarpone mixture. Add the spinach and toss so the greens begin to wilt. Add pasta water as needed to keep the sauce fluid but not watery. (You may not use it all.) Continue to toss until spinach looks cooked. Add hazelnuts. Stir to combine and plate right away. Serves 4-6. (Recipe may be cut in half.)

Accompany with Cooper-Garrod Viognier
www.garrodfarms.com

Baked Chesapeake Bay Scallops

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2 cloves garlic, minced
4 Tbsp butter
3/4 C cream
1 lb bay scallops (the small ones)
1/4 C dry white wine
16 Ritz crackers
4 Tbsp grated parmigiano-reggiano

Set rack in upper 1/3 of oven and preheat to 400 degrees. Divide garlic between 4 gratin dishes. Add 1 Tbsp butter and 3 Tbsp cream to each; place in oven until butter melts. Remove from oven and add about 4 oz bay scallops and 1 Tbsp dry white wine to each dish. Spoon sauce over scallops to evenly coat. Top each dish with 4 crumbled Ritz crackers, then sprinkle with 1 Tbsp cheese. Bake until scallops are opaque, about 10 minutes. Turn oven to broil and cook until topping is lightly browned. Serves 4.

Accompany with Cooper Garrod P61 Black Widow
www.garrodfarms.com

Caribbean Shrimp Skewers

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1/3 c. honey

1 tsp. grated fresh ginger

2/3 c. unsweetened coconut

2/3 c. peanuts, chopped fine

1 lb. shrimp, peeled and deveined

¼ lb. prosciutto slices, cut into ½” strips

Wooden skewers

Soak skewers in water 30 minutes.  Preheat oven to 375 degrees.  Line a baking sheet with foil.  Combine honey and ginger.  In a shallow dish, combine coconut and peanuts.  Pat shrimp dry.  Drain skewers; thread shrimp onto them lengthwise, beginning at the tail and leaving skewer point just inside the shrimp end.  Brush shrimp with honey mixture, then roll in coconut mixture.  Wrap a strip of prosciutto around each shrimp to cover.  Arrange on prepared baking sheet.  Bake 6-10 minutes until shrimp are cooked through and exterior is browned.  (Alternatively, grill over indirect heat, covered.)

Accompany with Cooper-Garrod Rosé 

www.garrodfarms.com

 

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

www.garrodfarms.com

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.

www.garrodfarms.com

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

www.garrodfarms.com

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

www.garrodfarms.com