Food Pairings

Serves 4

  • 2 Tbsp. vegetable oil
  • 2 1⁄2 lbs. boneless short ribs
  • Flour for dredging
  • Salt and pepper
  • 2 Tbsp. unsalted butter
  • 1 onion, finely chopped
  • 1 carrot, finely chopped
  • 1 celery rib, finely chopped
  • 2 Tbsp. tomato paste
  • 2 Tbsp. flour
  • 750 ml. dry red wine
  • 2 c. chicken stock

Preheat oven to 300 degrees; place rack in lower third. Salt and pepper meat. Dredge in flour; shake off excess. Heat oil in 5-quart Dutch oven and brown meat. Remove; discard cooking oil. Melt butter in Dutch oven. Add onion, carrot, and celery. Cook until lightly browned, stirring frequently. Add tomato paste, then 2 Tbsp. flour; cook 1 minute, stirring. Add wine and chicken stock, stirring to loosen browned bits. Return meat to Dutch oven; stir to cover in liquid. Cover and braise in oven for 2 to 2 1⁄2 hours, turning meat twice, until tender. Remove meat and tent with foil to keep warm. Strain solids from sauce; skim off fat. Return liquid to Dutch oven; boil until reduced to 2 cups. Return meat to sauce and simmer until heated through.

Accompany with Cooper-Garrod Cabernet Sauvignon

Serves 4

  • 3 Tbsp. + 1 Tbsp. olive oil
  • 2 large carrots, chopped
  • 3 ribs celery, chopped
  • 1 medium onion, chopped
  • 1/3 c. catsup
  • 3 Tbsp. whole black peppercorns
  • 1 1⁄2 tsp. rosemary
  • grated zest of 1 lemon
  • 2 bay leaves
  • 1 750-ml. bottle of dry red wine
  • 1 can (14.5 oz.) chicken broth
  • 1 can (14.5 oz.) beef broth
  • 4 veal chops, about 1” thick

Heat 3 Tbsp. olive oil in a large, heavy skillet or sauteuse. Add carrots, celery, and onions; sauté about 10 minutes or until browned. Add catsup; stir to coat. Add peppercorns, rosemary, lemon zest, and bay leaves; stir about 1 minute to mix in. Add wine and boil about 15 minutes until thick. Add both broths and bring to boil. Reduce heat; simmer about 20 minutes until liquid is thickened to sauce consistency and about 3⁄4 cup. Strain sauce; season with salt and pepper. In a clean skillet, heat 1 tbsp. olive oil. Season veal chops with salt and pepper to taste, and cook to desired doneness, about 4-5 minutes per side. Transfer to plates. Spoon sauce over and serve.

Accompany with Cooper-Garrod Test Pilot F-86

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  • 2 Tbsp. olive oil
  • 1 large onion, diced
  • 3 cloves garlic, crushed
  • 1 tsp. fennel seeds, crushed
  • 1 Linguica sausage
  • 2 14 1⁄2 oz. cans petite diced tomatoes
  • 3 lbs. mussels, scrubbed
  • 1 c. white wine
  • Fresh tarragon or parsley, chopped

Slice Linguica lengthwise, then into half-moon slices. Heat oil in a Dutch oven. Add sausage, onion, garlic, and fennel seeds; cook until softened, stirring often, about 5-8 minutes. Add tomatoes with juice, then mussels. Pour wine over, cover and bring to simmer. Cook until mussels open, stirring occasionally. Discard any mussels that do not open. Serve in large bowls, sprinkling with chopped tarragon. Crusty bread recommended!

Accompany with Cooper-Garrod Test Pilot F-7U Cutlass

  • 2 Tbsp. olive oil
  • 1 large shallot, minced
  • 1 Tbsp. minced fresh ginger
  • 1⁄2 tsp. fresh ground pepper
  • 3 star anise pods
  • 1 c. port
  • 2 1⁄2 lbs. chicken thighs

Heat oil in small saucepan; sauté shallots, ginger, pepper, and star anise a couple minutes. Add port; simmer 5 minutes. Allow to cool. Place chicken pieces in a gallon Ziplock bag, pour in marinade, and refrigerate overnight. You may grill or broil this recipe! Remove chicken from marinade and boil the marinade for 5 minutes. Cook the chicken pieces 5-7 minutes per side until juices run clear, basting with reserved marinade when you turn them.

Accompany with Cooper-Garrod Cabernet Franc

  • 2 Toblerone dark chocolate bars (3.52 oz. each)
  • 1/3 c. heavy cream
  • 2 large egg whites
  • 1⁄4 c. sugar

In a metal bowl over a pan of simmering water, melt chocolate with the cream, stirring. Remove bowl to cool while making meringue. In another metal bowl over the hot water, combine egg whites and sugar, stirring until sugar dissolves. With a hand-held mixer, beat meringue for 5 minutes until it holds glossy, stiff peaks and is warm to the touch. Remove bowl and continue beating until meringue is cool. Gently fold into the chocolate mixture until fully combined. Spoon into 4 ramekins and cover until serving. (May be refrigerated; allow to come to room temp before serving for softer consistency.)

Accompany with Cooper-Garrod Cabernet Sauvignon

  • 1/2 yellow onion, chopped
  • 1 clove garlic
  • 1 Tbsp. grated ginger
  • 1 Tbsp. balsamic vinegar
  • 1⁄4 c. soy sauce
  • 1 Tbsp. canola oil
  • 2 boneless pork loin chops
  • 1 Tbsp. unsalted butter
  • 1/2 c. Test Pilot Cutlass, F7U
  • 1⁄2 c. dried cranberries

Combine onion, garlic, ginger, balsamic, soy sauce, and oil in a blender; whirl to mix well. Pour over pork chops in a quart Ziploc and marinate in refrigerator 4-6 hours. To cook, remove pork from marinade, shaking off any excess, and discard marinade. Melt butter in a 10” skillet and cook pork chops through, 4-5 minutes each side depending on thickness. Remove from skillet and deglaze pan with wine, adding dried cranberries. Reduce by 1/3 to 1/2. Return pork to pan, coating both sides with sauce. Serve with remaining sauce spooned atop each piece.

Accompany with Cooper-Garrod Test Pilot Cutlass, F7U

  • 11 oz. chevre, softened
  • 1⁄4 c. + 2 Tbsp. sour cream
  • 2 Tbsp. melted butter
  • 1 Tbsp. honey
  • 7 dried apricots (14 pieces if already halved)
  • 1⁄4 c. finely diced red onion
  • 2 Tbsp. sunflower seeds, toasted
  • 1⁄4 tsp. salt
  • Dash cayenne
  • 1 tsp. finely sliced chives

Cut apricots in half (if whole) and then into fine dice. Mix chevre, sour cream, butter, and honey until smooth. Stir in remaining ingredients, combining well, before putting in serving dish. (Optional garnish: additional toasted sunflower seeds.) Serve with your favorite crackers or crisps.

Accompany with Cooper-Garrod Viognier

Serves 4-6

  • 2 lbs. top sirloin, cut into
  • 2-inch cubes
  • 4 Tbsp. olive oil
  • 1 Tbsp. ground cumin
  • 2 red onions, cut into eighths

Toss beef cubes with olive oil in a large bowl. Sprinkle with ground cumin and mix well to coat. Let marinate at room temperature 45 minutes. Alternate beef cubes and red onion wedges onto grilling skewers. (If using wooden skewers, soak 30 minutes prior to this step.) Brush prepared skewers with oil mixture left in bowl. Grill over hot coals, turning occasionally, until well browned and done, about 10-15 minutes.

Accompany with Cooper-Garrod Syrah

Serves 4

    • 8 Lamb loin chops, about 1” thick
    • Zest of 1 lemon
    • 1 Tbsp. olive oil
    • 1/3 c. Fresh mint, chopped fine
    • 1/3 c. Crumbled feta cheese
    • 1/3 c. Flat-leaf parsley, chopped fine
    • 1/3 c. Pecans, toasted and chopped

In a small bowl, combine mint, parsley, pecans, feta, and lemon zest for the fresh pesto. Set aside. Trim fat from chops and rub them with olive oil. Preheat a heavy large skillet over medium-high heat before adding chops. Cook 4 to 5 minutes per side, turning once, or until well-browned and an instant-read thermometer registers at least 145 degrees in thickest portion of the meat. Salt and pepper to taste. To serve, sprinkle chops with fresh pesto.

Accompany with Cooper-Garrod Test Pilot Starfighter, F104

  • 6 Tbsp. butter, divided
  • 2 Tbsp. flour
  • 2 c. whole milk
  • 1/3 c. chopped shallot
  • 1/2 lb. bay scallops
  • 1/4 c. dry white wine
  • 2 tsp. lemon juice
  • 1 lb. rock cod filets

In a medium saucepan, melt 2 Tbsp. butter. Whisk in flour until smooth, bubbly, and light gold. Add milk in a steady thin stream, whisking. Continue until sauce thickens; remove from heat. In a large skillet, melt 2 Tbsp. butter. Add shallots; stir until softened, about 2 minutes. Add scallops; sauté another 3-5 minutes, stirring. Add wine, stirring to deglaze pan, and cook until liquid is reduced by half. Combine with béchamel sauce, adding lemon juice. Salt and pepper to taste. Melt last 2 Tbsp. butter in same skillet. Pat fish filets dry; season with salt and pepper. Cook in the skillet 2-3 minutes before turning; cook second side until filet is cooked through and flakes easily. Serve to plate and top with scallop béchamel sauce – which is also nice atop pasta!

Accompany with Cooper-Garrod Chardonnay