Seafood
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
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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
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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
www.garrodfarms.com
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
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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
- 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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Serves 2. (Easily multiplied to serve more.)
- 5 T. mayonnaise
- 1 T. Dijon mustard
- 1 T. + 3 T. olive oil
- 1 T. water
- 1 c. cherry or plum tomatoes, halved
- 4 c. mixed greens
- ½ lb. large shrimp, peeled and deveined
- ¾ c. panko breadcrumbs
Combine mayonnaise and Dijon in medium bowl. In large salad bowl, whisk together 2 T. of the mixture, 1 T. oil, and 1 T. water with salt and pepper to taste. Add tomatoes and greens. Pat shrimp dry. Toss with mayo mixture in medium bowl to coat. Put panko in a pie plate and press shrimp to coat both sides with crumbs. Heat 3 T. oil in large skillet. Add shrimp and cook, turning once, until golden, crisp, and cooked through. Toss salad and divide between two plates. Top with cooked shrimp.
Accompany with Cooper-Garrod Chardonnay
Serves 4
- 4 salmon filets
- 2 tablespoons chopped green onions
- 2 tablespoons dry sherry
- 1 tablespoon fresh lime juice
- 1 1/2 teaspoons soy sauce
- 1 teaspoon peeled, grated ginger root
- 1 teaspoon vegetable oil
- 1/2 teaspoon grated lime rind
Place salmon in an 8-inch square baking dish. Combine all other ingredients, stirring well. Pour marinade over salmon. Cover and refrigerate 30 minutes. Uncover before baking in the marinade at 450 degrees for 15 minutes, or until salmon flakes easily.
Accompany with Cooper-Garrod Chardonnay
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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
Winery
22645 Garrod Rd, Saratoga, CA 95070 (408) 867-7116 winery@garrodfarms.com
Weekdays 12:30pm-5pm Weekends 11am-5pm