Entrees

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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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

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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Braised Lamb Shanks

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Serves 6

  • 6 lamb shanks
  • 14 oz. frozen petite onions
  • 15 oz. can chicken broth
  • 1 c. + 2 Tbsp. dry sherry
  • 2 Tbsp. soy sauce
  • Ground black pepper
  • ½ c. minced parsley
  • 2 tsp. lemon zest
  • Kosher salt
  • 2 lbs. parsnips, peeled (cut if large)
  • 3 carrots, peeled and cut into sticks
  • 1 ½ Tbsp. olive oil

Preheat oven to 350 degrees.  Put lamb shanks in large roaster, onions around them.  Pour in chicken broth, 1 c. sherry, soy sauce; sprinkle with pepper. Cover tightly with foil; bake 1 ½ hours.  Meanwhile mix parsley, lemon zest, salt and pepper to taste in a small bowl.  Cover and chill.  Add parsnips and carrots to lamb shanks; cover and bake 1 more hour.  Increase oven to 400 degrees.  Transfer shanks, parsnips and carrots to rimmed baking pan.  Brush with olive oil.  Bake until browned, 15-20 minutes. Meanwhile, skim fat from pan juices; measure to 2 ½ c. with onions (add more broth if needed).  Bring to a boil; add 2 Tbsp. sherry.  Serve shanks and vegetables with sauce; sprinkle with parsley mixture.

Accompany with Cooper-Garrod Test Pilot F-104 Starfighter

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Lemon Cream Ravioli with Squash

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  • 10 oz. cheese ravioli
  • 2 tsp. olive oil
  • 1 Tbsp. finely chopped shallot
  • ½ each zucchini and yellow squash, sliced thin, about 1 cup total
  • ¾ c. heavy cream
  • Zest of 1 lemon
  • ¼ c. finely shredded Parmesan cheese plus more for topping
  • 1 Tbsp. chopped chives

Cook pasta according to package directions. Drain pasta, reserving ¼ c. cooking water, and return to pot. Simultaneously, heat oil in medium skillet. Add shallot and cook until soft, stirring, about 2 min. Add vegetables with salt and pepper to taste. Cook, stirring often, until squash is just beginning to soften, 2-3 min.  Add cream and lemon zest; cook until squash is tender and cream is thickened, 2 min. or so.

Add squash mixture and ¼ c. Parmesan to drained pasta. Stir to mix, adding pasta water as needed for desired sauce consistency. Serve, sprinkled with chives and additional Parmesan. Serves 2; easy to double.

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

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Doris Cooper’s Chili

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  • 1 lb. ground beef
  • 1/2 onion, chopped
  • 1 clove garlic, pressed
  • 15 oz. can chili beans with sauce
  • 15 oz. can petite diced tomatoes
  • 15 oz. can tomato sauce
  • 3 Tbsp. Williams chili seasoning
  • 6 oz. can tomato juice (Can use 2 cans)
  • 15 oz. can beef broth, as needed

In a large pot, cook crumbled ground beef with onion and garlic until beef is no longer pink.  Remove from heat and discard fat liquids.  Add chili beans, diced tomatoes with juices, tomato sauce, chili seasoning, and tomato juice.  Stir to combine.  Return to simmer and cook down so flavors meld.  Add beef broth as needed for desired consistency.  Recipe can be doubled or tripled!  Enjoy as is or serve with your favorite toppings.

Accompany with Cooper-Garrod F-7U Cutlass

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