Red Wine

  • 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

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

  • 1 leg of lamb (about 6 lbs.)
  • 1 Tbsp. fresh rosemary
  • 1 1⁄2 tsp. ground black pepper
  • 1 tsp. salt
  • 3 – 4 garlic cloves, slivered
  • Juice of 1 lemon

Preheat oven to 425 degrees. Stir together rosemary, ground pepper, and salt. Remove excess fat from lamb and pat dry. Make slits in the meat and insert garlic slivers. Rub lemon juice into meat and pat on spice mixture. Put in roasting pan, fat side up, and place in oven. Reduce heat to 350 degrees and roast about 1 1/2 hours, until meat thermometer registers 150 degrees. Let stand 10 minutes before carving.

Accompany with Cooper-Garrod Cabernet Franc

Serves 4

  • 1 1/2 lbs top sirloin steak
  • 1 garlic clove, halved
  • 1/4 tsp. each: marjoram, salt, and freshly ground pepper
  • 8 thin slices Black Forest ham
  • 6 oz Gruyere, thinly sliced
  • 2 Tbsp. unsalted butter
  • 2 Tbsp. chopped parsley
  • 1/2 cup red wine
  • 1/4 cup beef stock

Cut meat into 4 serving pieces and make a pocket slit in each. Rub cut side of garlic over steaks; rub with the mixed spices. Insert a slice of ham and several slices of cheese into the pocket. Melt butter in a large sauté pan over medium heat; brown the steaks nicely on the first side, turn and repeat on the second side. Place several slices of cheese atop the steaks, top with a slice of ham. Carefully flip the steaks and cook until ham is browned and cheese melted. Remove to warmed platter, ham side up, and tent with foil. Deglaze the pan with wine, scraping up any browned bits. Add beef stock and reduce by half. To serve, sprinkle steaks with parsley and spoon sauce over.

Accompany with Cooper-Garrod Test Pilot F-86 Sabre Jet

Serves 4

  • 4 duck breasts, boneless, skin on
  • 1⁄4 tsp. salt
  • 1⁄4 tsp. pepper
  • 1 medium shallot, minced
  • 3⁄4 c. dried cherries, halved
  • 3⁄4 c. Cooper-Garrod Cabernet Sauvignon
  • 6 Tbsp. butter, cut in small pieces

Season both sides of duck breast with salt and pepper. Heat a sauté pan over medium heat; when hot, place duck breast in pan skin side down. Allow duck fat to render from under skin, crisply browning skin, about 8-10 minutes. (Do not shortchange this procedure!) Once well browned, increase heat to high and turn breast over to sear meaty side until it is also nicely browned. Remove duck from pan; keep warm.

Pour off accumulated fat, turn heat to low. Add shallots, dried cherries, and wine; cook together until wine is reduced by half. Add butter, a few pieces at a time, whisking to incorporate each addition. Check for seasoning, adding salt and pepper to taste.

To serve, spoon reduction sauce over duck breasts.

Recipe from Chef Jeremy MacVeigh, Professional Culinary Institute, PCIchef.com

Chef’s Note:

“The key to cooking duck breast is to render it, skin side down in a moderately hot pan for about 8-10 minutes to make the skin very crisp and to melt off the considerable amount of fat that lies beneath duck skin. Crisped duck breast skin is sublime, but only if it has been rendered well.”

Accompany with Cooper-Garrod Cabernet Sauvignon

Serves 4

  • 1/4 cup dried currants, hot water to cover
  • 1 cup chicken broth
  • 1 cup beef broth
  • 5 Tablespoons butter, divided
  • 1 10-oz pork tenderloin, trimmed of fat
  • Flour to dredge
  • 1/2 cup crème de cassis
  • 3 Tablespoons red wine vinegar

Preheat oven to 375 degrees. Cover currants with hot water and let stand 30 minutes to plump; then drain. Meanwhile, combine both broths and boil until reduced to 1 cup, about 10 minutes. Melt 2 Tablespoons butter in heavy skillet over medium heat. Season pork with salt and pepper. Coat with flour, shaking off excess. Brown on all sides, about 6 minutes. Transfer to small baking pan (do not clean skillet). Bake pork until thermometer inserted into center registers 155 degrees, about 15 minutes. Tent with foil to keep warm. Meanwhile, pour fat from skillet.

Add currants, cassis, and vinegar to skillet and boil until liquid is reduced by half, scraping up browned bits. Add reduced broth mixture and boil until liquid is reduced to about 1/2 cup and mixture thickens slightly, about 10 minutes.

Remove from heat and whisk in remaining 3 Tablespoons butter. Season to taste with salt and pepper. Slice pork and spoon sauce over to serve.

Accompany with Cooper-Garrod Cabernet Franc