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Alaskan King Salmon with Pinot Noir Raspberry Reduction

Makes 8 serviings. 60 minutes

1 bottle Pinot Noir
12 ounces Fresh Raspberries
1/4 cup Sesame Oil
1/4 cup Sugar
3 pounds Alaskan King Salmon fillets

In a sauce pan heat the Pinot Noir and carefully flame off the alcohol by simmering and lighting it afire. Be careful not to overheat the wine when doing this. After the alcohol has been flamed off add the raspberries, sesame oil and sugar and heat and mix thoroughly. Remove the mixture from the flame and filter through a Chinois to remove the seeds and allow to cool. Remove any bones from the salmon and take the skin off and cut the salmon into portion sizes. Arrange in a deep metal pan and pour the cooled Pinot Noir and Raspberry mixture over them and marinade overnite in the refrigerator. Turn the salmon over from time to time so that it absorbs the marinade and becomes very dark in color. The next day remove the salmon from the marinade and place on parchment papered cooking pans and cook in a 400F oven for approximately 15 to 20 minutes, until the salmon is cooked thoroughly. While the salmon is cooking place the remaining marinade in a sauce pan and heat over moderate heat until it is reduced to a syrup consistency. Remove the salmon from the oven and pour the reduced marinade over the salmon and serve.

Suggested Wine:  Wedell Cellars "The Barn Find"  Fiddlestix Vineyard, Sta Rita Hills, Pinot Noir

 

Grilled Jumbo Shrimp

Makes 8 servings. 90 minutes

1 cup Extra Virgin Olive Oil
1 teaspoon Fresh Cracked Pepper
1 teaspoon Kosher Salt
2 ounces Herbs De Provence
2 tablespoons Fresh Grated Garlic
2 pounds Shrimp (16-20 per pound) peeled and deveined, the tails left on

In a large bowl combine the Olive Oil, Fresh Cracked Pepper, Kosher Salt, Herbs De Provence and Garlic, mix thoroughly and allow the flavors to integrate for fifteen minutes.  Make sure the Shrimp are cleaned and dry and then add them to the Olive Oil marinated and toss them completele and place them in the refrigerator to marinate for at least one hour (longer is better, you may even do this the night before).  Remove the Shrimp from the marinate and place on stainless steel skewers and set aside.  Preheat your barbeque grill to a very high heat (we at the winery use a wood burning oven with a grill insert) and grill the Shrimp for about two minutes per side until done.  Remove the Shrimp from the skewers arrange them on a plate and serve.  An alternative is to accompany them with a Sweet Oriental Style Chili Sauce.

Suggested Wine:  Wedell Cellars Sta Rita Hills Chardonnay



Seared Ahi Tuna with Haricots Vert and Apples

Makes 8 serviings. 60 minutes

4 ounces Garlic, Minced
4 ounces Shallots, Minced
1/4 cup Peanut Oil
1/4 cup Soy Sauce
1 each Lime
2 tablespoons Honey
1 pound Bluefin Tuna (Ahi)
1 pound  Fuji Apples, peeled and cored
1 pound Haricots Verts (French Green Beans)
1/4 cup Extra Virgin Olive Oil
1 tablespoon Dijon mustard
2 tablespoons Sherry Vinegar

In a sauce pan under low heat slowly cook the garlic and shallots in the peanut oil until they have become a confit. Then add the honey and soy sauce and mix thoroughly. Remove from the heat and place in a blender to liquify the mixture, add the juice from the lime and then strain the mixture through a Chinois and place in a squeeze bottle and put in the refrigerator to cool. Prepare the tuna by cutting it into 1 1/2 inch by 1 1/2 inch strips, roll it in peanut oil and season with sea salt and fresh cracked pepper. Heat a non stick frying pan to very high temperature and sear the tuna one piece at a time on each side for no more than fifteen seconds per side. Allow to cool and slice into 1/8 inch pieces, place in the refrigerator to cool more. Blanch the Haricots Verts to set the color and then immediately place them in an iced water bath to stop the cooking. Cut the applies into 1/4 julienne strips and place in water with some lemon to preserve the color. Prepare the dressing of olive oil, mustard and sherry vinegar by mixing the three ingredients to taste (add the vinegar last). Toss the Haricot Verts, Apples and dressing together and place on one side of the plate. Fan the tuna slices on the other side of the plate, with the squeeze bottle place a ribbon of dressing across them and serve.

Suggested Wine:  Wedell Cellars Santa Rita Hills Pinot Noir