White Wine

Serves 4

  • >4 red snapper fillets
  • 1/2 c. milk
  • 2 Tbsp. rice wine vinegar
  • 2 Tbsp. mirin
  • 1 green onion, sliced
  • 1 1/2 Tbsp. minced fresh ginger
  • 1 tsp. sugar
  • 1/4 c. flour
  • 1/4 c. sesame seeds
  • 1 Tbsp. canola oil
  • 1 Tbsp. butter

While red snapper soaks in milk, make ginger sauce. Whisk together: rice wine vinegar, mirin, green onion, ginger & sugar. Set aside. On a plate, mix together flour and sesame seeds. Drain the fillets and dredge in dry mixture. Heat oil in a large sauté pan; add butter to melt. Brown filets on both sides. Serve with ginger sauce.

Accompany with Cooper-Garrod Viognier

  • 4 red snapper fillets
  • 2 c. Rice Chex, crushed
  • ¼ c. olive oil
  • ¼ c. parsley, chopped
  • 2 tsp. lemon zest, grated
  • ½ tsp. kosher salt
  • Lemon wedges

Preheat oven to 400 degrees. Combine crushed Rice Chex, olive oil, parsley, lemon zest, and salt. Pat filets dry. Press fish in coating mixture, covering both sides. Place a wire rack on a rimmed baking sheet and lay prepared filets atop it. Bake 14-16 minutes until browned; cooking time may vary with thickness of filets. Serve with lemon wedges.

Accompany with Cooper-Garrod Chardonnay

Serves 8

  • 1 baguette, thinly sliced
  • 2 Tblsp. olive oil
  • 11 oz. chevre, softened
  • 3 Tblsp. olive oil
  • 2 green onions, finely chopped
  • 2/3 c. marinated artichoke hearts, sliced thin
  • Salt and pepper to taste

For the crostini: preheat oven to 400 degrees. Lay out baguette slices on a baking sheet and brush lightly with 2 Tblsp. olive oil. Bake 10 minutes; let cool. (Can be made 1 day ahead.)

For the topping: stir together: chevre, 3 Tblsp. olive oil, green onions, artichoke hearts and seasoning. (If made ahead, refrigerate until ready to use. Soften at room temp before continuing.) Spread on crostini slices and enjoy!

Accompany with Cooper-Garrod Chardonnay

Suggestions sourced from Whole Foods in the course of several wine and cheese classes we have done together over the past few years.

Fiscalini San Joaquin Gold – A raw cow’s milk cheese made in Modesto, a winner in domestic and international competitions!

Brigante Pecorino Pinna – A semi-soft sheep’s milk cheese from Sardinia. Remove the very thin plastic coating; serve at room temperature.

Les Trois Comtes Morbier – A semi-soft cow’s milk cheese from the Haut-Jura region of eastern France with a grey-green layer of ash running through the middle.

Accompany with Cooper-Garrod Viognier

Marinade:

  • 1/2 cup Dijon mustard
  • 1/4 cup honey
  • 1/3 cup fresh lemon juice
  • 1 tsp chili powder
  • 1 tsp salt
  • 1 tsp pepper
  • 4 (6 ounce) salmon fillets, skin removed

Coating:

  • 2 cups plain corn tortilla chips
  • 1 cup finely chopped pecans

Sauce:

  • 2 cups heavy cream
  • 4 green onions, thinly sliced

Soak plank for 60 minutes. Combine Marinade ingredients in large bowl; place salmon in the marinade, turning to coat thoroughly. Refrigerate 30 minutes.

Heat oven or grill and plank to 400°F. Toss tortilla chips and pecans in shallow dish. Remove salmon from bowl and reserve remaining marinade. Roll salmon in chip mixture, coating well. Place salmon on plan; roast for 20-30 minutes – until fish just begins to flake. While salmon is roasting, combine cream and remaining marinade in small saucepan over medium heat. Simmer until thickened and reduced by one-third. Stir in green onions. Drizzle over the salmon.

Accompany with Cooper-Garrod Viognier

3 dozen

  • 1 c. shredded Parmigiano-Reggiano
  • 1⁄2 c. mayonnaise
  • 1 green onion, minced
  • Zest of 1 lemon
  • Dash cayenne
  • Purchased melba toasts

Preheat oven to 400 degrees. Stir together cheese, mayonnaise, onion, lemon zest, and spice. Top each piece of melba toast with 1 teaspoon cheese mixture, spreading to edge. Bake until tops are golden, 8-10 minutes. Makes about 3 dozen.

Accompany with Cooper-Garrod Chardonnay

About 3 cups

  • 1 tsp. Chinese five-spice powder
  • 1 tsp. ground cinnamon
  • 1 tsp. ground ginger
  • 1 tsp. ground cumin
  • 1 tsp. salt
  • 1⁄2 tsp. chipotle chili powder
  • 1⁄4 tsp. garlic powder
  • 1 egg white
  • 1 c. pecans
  • 1 c. walnuts
  • 1 c. raw cashews
  • 2 Tbsp. sugar
  • Kosher salt, to taste
  • 1⁄4 c. crystallized ginger, cut into matchstick-size strips

Preheat oven to 225 degrees. Line a large baking pan with parchment. Stir powdered spices together. Whisk egg whites in large bowl until foamy; whisk in spice mixture. Add nuts; toss to coat well. Sprinkle in sugar and toss well again. Spread nut mixture in single layer on baking sheet. Bake 1 hour and 20 minutes, stirring every 20 minutes. Remove from oven and sprinkle with kosher salt, if desired. Transfer to large bowl. Mix in crystallized ginger. Cool completely.

Accompany with Cooper-Garrod Viognier

  • 2 Tbsp. honey
  • 3 Tbsp. lime juice
  • 3 Tbsp. soy sauce
  • 1 Tbsp. vegetable oil
  • 1⁄2 tsp. Sriracha sauce
  • 2 garlic cloves, pressed
  • 2 Tbsp. chopped cilantro
  • 1 lb. boneless, skinless chicken breasts

Cut chicken into 1″ cubes. In a medium sized bowl, combine remaining ingredients for marinade. Add chicken and stir to coat thoroughly. Cover and marinate at least an hour, stirring occasionally. Put chicken pieces on 4 skewers. Broil or grill over medium high heat, about 6 minutes per side, turning once. Serves 4 as main course, or can be served on toothpicks as appetizers.

Accompany with Cooper-Garrod Chardonnay

Serves 6

  • 1 c. shredded Swiss cheese
  • 1 c. crabmeat (or a 6oz. can, drained and flaked)
  • 2 green onions, sliced thinly, including tops
  • 1 unbaked 9” pie crust
  • 3 beaten eggs
  • 1 c. cream
  • 1/8 tsp. salt
  • 1/4 tsp. dry mustard
  • 1/2 tsp. grated lemon peel
  • Dash mace
  • 1/4 c. sliced almonds

Preheat oven to 325 degrees. Sprinkle cheese over bottom of pie crust. Top with crab, sprinkle with onion. Combine eggs, cream, salt, lemon peel, dry mustard and mace. Pour over crab. Top with almonds. Bake about 45 minutes or until set. Remove from oven and let stand 10 minutes before cutting.

Accompany with Cooper-Garrod Viognier

  • 2 Tbsp. sesame oil
  • 1 red onion, minced
  • 1 red bell pepper, minced
  • 2 Tbsp. lemongrass, minced
  • 8 boneless, skinless chicken thighs
  • 1⁄4 c. tamari soy sauce
  • 1 can coconut milk
  • 1 c. cream
  • 1 Tbsp. basil, chopped
  • 1 Tbsp. cilantro, chopped
  • Optional: Sriracha sauce and/or Wasabi paste

In large sauté pan (with lid) heat sesame oil. Sauté onions, bell pepper, and lemongrass until softened and lightly caramelized. Move to outside edge of pan. Season chicken with salt and pepper. Place in center of pan, turning to lightly brown both sides. Add soy sauce, coconut milk, and cream. Bring just to a boil; cover and reduce heat to simmer for 20-25 minutes. Add basil and cilantro before serving over rice. Spicy fiends may add sriracha and/or wasabi with sauce ingredients to kick things up a notch, as desired.

Accompany with Cooper-Garrod Viognier