Food Pairings

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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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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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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Spanish Prawns

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  • 2 lbs fresh prawns
  • 1 lemon, sliced thin
  • 1 red onion, sliced thin
  • 1/2 c. pitted black olives, sliced
  • 2 Tbsp. chopped pimiento
  • 1/2 c. olive oil
  • 1 Tbsp. white wine vinegar
  • 1 clove garlic, chopped
  • 1/2 bay leaf, broken
  • 1 Tbsp. dry mustard
  • 1/4 tsp. cayenne
  • Fresh ground pepper
  • Cilantro

Cook shelled and deveined prawns until pink, about 3 minutes. Drain and put in bowl. Add lemon and onion slices, olives and pimiento; toss. Mix remaining ingredients and pour over prawns. Refrigerate at least 2 hours. Toss with a little chopped fresh cilantro just before serving.

Accompany with Cooper-Garrod Chardonnay

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Beef Tenderloin with Cherry/Pepper Sauce

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Serves 4

  • 4  6-oz. beef tenderloin steaks
  • 1 ½ tsp. flour
  • 2 tsp. black peppercorns, crushed
  • 2 Tbsp. dried cherries, strip sliced
  • 14 oz. can low salt beef broth
  • 14 oz. can low salt chicken broth
  • 2 c. Madeira
  • 1 shallot, finely chopped
  • 2 ½ Tbsp. butter, divided

In a large saucepan, sauté shallots in 1 Tbsp. butter 2 minutes, until soft.  Add Madeira; boil 15 minutes or until reduced to ½ c. Add broths, cherries, and peppercorns.  Simmer 30 minutes or until reduced to 1 ¼ c.  Mix 1 ½ tsp. melted butter and flour in small bowl. Gradually whisk into sauce; simmer until slightly thickened.  Salt and pepper to taste.  Heat 1 Tbsp. butter in heavy skillet over high heat.  Add steaks and cook as desired, about 5 minutes per side for medium-rare.  Transfer to plates, spoon sauce over, and serve.

Accompany with Cooper-Garrod Cabernet Sauvignon

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Cherries-n-Chicken

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Serves 6

  • 6 boneless chicken breast halves
  • 6 tbsp butter, melted
  • Flour for dredging
  • I can Bing cherries, 16 oz.
  • I onion, sliced thin
  • I bottle chile sauce, 12 oz.
  • 1/2 cup brown sugar
  • I tbsp Worcestershire sauce
  • 1/2 cup sherry

Preheat oven to 400 degrees Wash chicken pieces, pat dry. Dip chicken in butter, then flour. Bake 20 minutes in a 9” x 13” dish. Meanwhile, simmer the juice from the cherries with the onion, chile sauce, brown sugar, and Worcestershire. Reduce oven to 250 degrees. Pour sauce over browned chicken and bake 45 minutes more. Spoon cherries and sherry over chicken. Return to oven for 15 minutes. Serve over white rice.

Accompany with Cooper-Garrod Cabernet Franc

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Figs for Syrah

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  • 2 Tbsp. unsalted butter
  • 3 Tbsp. minced shallot
  • 2 tsp. fresh thyme leaves
  • 1 Tbsp. honey
  • ¼ lb Maytag blue cheese, crumbled
  • 12 figs
  • 24 walnut halves

Melt butter in small frying pan. Add shallot and thyme; sauté until softened, stirring frequently to mix flavors. Remove from heat and stir in honey. Trim figs and halve lengthwise. Preheat broiler. Put ½ tsp Maytag blue on each fig half and top with a walnut piece. Spoon shallot mixture over figs and put under broiler for 1 to 2 minutes, watching for cheese to melt and topping to crisp golden. Serve warm or at room temperature.

Accompany with Cooper-Garrod Syrah

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Cooper-Garrod Cheese Brick

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  • 1/3 cup pine nuts, toasted
  • 11 oz. Chevre
  • 12 oz whipped creme cheese
  • 1 Tbs chives, chopped
  • 1 Tbs parsley, chopped
  • 1 Tbs basil, chopped
  • 9 slices Provolone

Line loaf pan with enough plastic wrap to overhang the long sides. Cut 3 slices Provolone in half and place along sides of the pan. Place two slices of Provolone in pan bottom. Mix other cheeses, pine nuts, and herbs until well blended. Spread 1/2 of mix in bottom of pan. Place two slices of Provolone on top of mix. Spread 1/2 of mix in pan. Place 2 slices of Provolone on top. Trim edges extending above cheese loaf and cover with plastic wrap overhand. Refrigerate until firm. To serve, invert molded cheese onto serving tray. Enjoy!

Accompany with Cooper-Garrod wines

www.garrodfarms.com

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