F6F Hellcat

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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Pancetta & Chicken Fettuccine

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Serves 6-8

  • 2 c. shredded cooked chicken
  • 16 oz. fettuccine
  • 1⁄4 lb. pancetta, chopped
  • 2 Tbsp. butter
  • 4 oz. shitake mushrooms, sliced
  • 1⁄4 c. pine nuts
  • 1 c. cream
  • 4 Tbsp. grated Parmesan
  • Salt and pepper
  • Chopped parsley garnish

While fettuccine cooks per package instructions, use a large skillet to sauté pancetta. Remove from skillet when browned and add butter. Sauté mushrooms and pine nuts until lightly browned. Set aside with pancetta. Add cream to skillet and cook until somewhat thickened. Add drained fettuccine to cream; stir to coat. Mix in chicken, pancetta, mushrooms, pine nuts, and Parmesan. Season to taste. Serve on warm plates; sprinkle with chopped parsley.

Accompany with Cooper-Garrod Test Pilot Hellcat, F6F

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Blue Cheese Marinade for Steaks

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  • 2 Tbsp. crumbled blue cheese
  • 1 clove garlic, crushed
  • ¼ tsp. fresh ground pepper
  • ½ tsp. salt
  • 1 Tbsp. coffee crystals
  • 1 Tbsp. soy sauce
  • 1 Tbsp. Worcestershire sauce
  • ½ c. olive oil
  • 4 sirloin tip steaks (or your choice of cuts)

Pat steaks dry with paper towels and place in a glass container.  Mix marinade ingredients in a blender until smooth.  Pour over steaks, rubbing in.  Cover and marinate 4 hours or overnight, turning occasionally.  Grill or broil according to personal preference for doneness.

Serve with Cooper-Garrod Cabernet Sauvignon and Test Pilots

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