Favorite Recipes
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Bob and Pat spend much of their time cooking together and entertaining . Here are some favorites for the Fall-Winter Season. Please let us know if you try these.
. Prime Rib with Long Vineyards Cabernet
· Roasted Tomato Tapenade
with Long Vineyards Sangiovese
· Smoked Quail with Braised Artichokes and Polenta
with Long Chardonnay
Prime Rib with Long Vineyards Cabernet
Prime rib made this way is a perfect dish for a Cabernet with the qualities and character of Long Vineyards Cabernet. Softer tanins, subdued alcohol and oak compliment the flavors of the beef with out clashing or overpowering. What is even better is that this is easy to make, not terribly time consuming and will make the chef look good!
Figure about 2/3rd to 3/4th pounds per person bone in. Have the butcher cut the bone out leaving a piece of the skin attached to the bone and roast so that it can be easily tied back. The purpose of the bone is to provide a base on which to cook the roast. Seasoning can be applied to the underneath side before tying the bone back on.
The paste I use is equal parts horse radish, mustard and soy sauce. Add salt, finely chopped garlic, pepper, expresso grind coffee and smoked pimenton. Apply paste with a basting brush.
Pre-heat the oven to 450 on broil. Brown for about 20 minutes. Turn the oven down to 325 and onto bake. Cook until the internal temperature is 120 (very important to not let the temperature get above 120 in the oven because it's going to rise after taking out to 130 or more). Use an instant probe thermometer and test in several places. Generally it takes 12-15 minutes per pound to reach doneness. Remove roast from oven and let sit in the pan for 30 minutes before serving.
Pat’s Roasted Tomato Tapenade
Long Vineyards Pinot Grigio or Sangiovese
When ‘real’ tomatoes are not available, this is a wonderful way to concentrate the tomato flavor with near-tasteless tomatoes.
12 Plum tomatoes, quartered
1 bunch Basil, chopped
2 cloves Garlic, minced
1T. olive oil
Salt
Cayenne pepper flakes
Bread with nice texture
Quarter the plum tomatoes. Set them out on a cookie sheet that is covered with wax paper. Salt liberally. Place in oven on WARM (That is less than 200°.) for 24 hours. You want the tomatoes to retain some ‘juice’ - not be completely shriveled dry.
Place in a food processor with basil (eliminate only the toughest part of stems), garlic and oil. Purée to the consistency you
like; we like it a little chunky. Check to see if it needs more salt and add red pepper flakes for zip.
Slice bread to your desired thickness. I think this is delicious with thicker slices because you get the contrast of the
outside toastiness and the inside softness. Toast bread slices under broiler or on grill. Allow to bread to cool. Dish
out tapenade into serving bowl and put on a platter surrounded by grilled bread. Perfect with aperitifs before dinner.
Bob Long's Smoked Quail
with Braised Artichokes and Polenta
Long Vineyards Chardonnay
Bob created this dish to compliment our Estate Chardonnay, especially one with some bottle age. We usually serve one quail per person, but always prepare extras to have for ‘seconds’ and because Pat loves the little quail legs.
Whole quails
Garlic
Sage leaves
Salt
Cayenne pepper
Clean quail. Stuff cavity with pinch of salt, sage leaf, garlic slice and small pinch of red pepper. Marinate for 4-6
hours in Bob’s special marinade.
Bob's Marinade
1 c. red wind vinegar
1/2 c. olive oil
1/2 c. soy sauce
2 T. grated ginger
4-6 cloves garlic - minced
1 T. salt
1 T. red pepper
Sprigs of rosemary or bay leaf
Pour over quail. Cover. Refrigerate. Rearrange birds every two hours to coat thoroughly with marinade. Marinate for 6 hours.
Smoking the Birds
Regular briquettes.
Covered BBQ grill
Grape vine cuttings - preferably Long Vineyards Chardonnay, fresh rosemary or sage cuttings, even oak. The green
wood makes more smoke and infuses flavor.
Start briquettes. Place briquettes at side of BBQ. Put cuttings on briquettes to start smoke. Place birds in center of grill. Cover. Smoke for 45 minutes to an hour depending or heat. Baste with extra marinate every 20 minutes. Serve bird with polenta, roasted red peppers, braised artichokes - whole or sliced thin.
Bob's Braised Artichokes
Artichokes, usually unfriendly to wine, lose their ‘edge’ by this slow braising process.
Fresh artichokes
Garlic
Italian parsley
Sun-dried tomatoes
Salt
Cayenne pepper
Olive oil
Soak the artichokes in vinegar brine - a couple cups vinegar in sink of water - 2-3 hours.
Remove outer green leaves by pressing thumb against the meaty base of the leaf and breaking off the top. Remove
all leaves until only the yellow leaves are left. Cut off the yellow leaves above the heart. Remove choke with
spoon. Trim stems' outer skin.
Slice garlic. Combine with a pinch of salt, a teaspoon of olive oil, and a sun-dried tomato. Stuff into the cavity of
the artichoke and put the choke stem up in baking dish.
Drizzle olive oil sparingly over stems. Add salt, pepper flakes. Arrange parsley over tops of artichokes. Add water:
1 1/2 to 2 cups. Cover and seal with aluminum foil or cover with lid. Braise in oven 50-60 minutes at 350 degrees
until just tender or just past al dente.
Editorial note: Pat likes these on the al dente side and if she is responsible for monitoring the artichokes, checks
them at 45 minutes and often takes them out!
Polenta
1 c. course ground corn meal (polenta)
4 c. water
1 T. salt
1/4 c. olive oil
This amount makes one 9-10" round of polenta.
Bring water to a boil. Then add corn meal slowly to avoid lumps. Reduce heat. Stir in olive oil and salt. Keep
stirring to avoid sticking -- about 20 minutes until thick. Pour into shallow 12" plate to form a 1" thick
round. Let cool until polenta set up. Cut up into pie-shaped wedges. Serve cold or warm. Can be refrigerated
overnight. Garnish with roasted red pepper and artichoke.