Beef Wellington Wrapped with Phyllo Pastry

INGREDIENTS

  • 4 (each 6 oz / 170 g) beef tenderloin steaks 
  • 1 tbsp (15 mL) oil

MARINADE

  • 1/2 cup (125 mL) Ultimate Estate Reserve Pinot Noir
  • 3 tbsp (45 mL) chopped fresh thyme
  • 1/4 cup (50 mL) olive oil
  • 3 cloves garlic, minced
  • Coarsely ground pepper

FILLING

  • 2 pkgs (each pkg 225 g) mushrooms, finely diced
  • 8 small slices prosciutto ham
  • 4 slices Camboloza cheese

CRUST

  • 10 sheets phyllo pastry; cut in half, vertically
  • 1/3 cup (75 mL) melted unsalted butter

METHOD

  1. Combine marinade ingredients. Add beef and 
    marinate 24 hours. Remove from marinade, drain well. Heat oil in fry pan and brown beef 2 to 3 minutes per side. Cool.
  2. Heat oven to 400ºF.
  3. Cook mushrooms in a dry, hot fry pan until no moisture remains. Cool.
  4. Take 5 half sheets of phyllo, lightly brush each one with butter. Place on top of each other. Place 1/4 cup of mushrooms in centre of phyllo square; roll 2 slices of ham around each steak, place on top of mushrooms and top with cheese if using. Fold up into a tight package. Brush outside pastry with butter. Place on baking sheet with seam side up. Repeat.
  5. Bake 15 to 20 minutes for medium rare (140ºF / 60ºC). If top of the pastry browns too quickly, cover top with foil. Rest 5 minutes.

SERVES 4

Rabbit Ragu with Pappardelle

INGREDIENTS

  • 1/3 cup (75 mL) olive oil
  • Sea salt, black pepper
  • 1 cup (250 mL) flour
  • 1 rabbit or chicken (3 1/2 lbs / 1.5 kg) cut into 8
  • 1/2 cup (125 mL) chopped pancetta
  • 1 cup (250 mL) finely chopped onions
  • 1/2 cup (125 mL) each finely chopped carrot, celery, parsnip
  • 4 cloves garlic, minced
  • 2 tsp (10 mL) each chopped fresh sage, rosemary, thyme
  • 1 cup (250 mL) TV Riesling
  • 1 can (28 fl oz / 796 mL) whole tomatoes
  • 1 lb (454 g) dried pappardelle pasta
  • Olive oil
  • Parmesan cheese

METHOD

  1. In large skillet, heat oil. Season rabbit or chicken with salt and pepper. Dredge the rabbit or chicken in flour; shake off excess.
  2. Add to hot oil in two batches, cooking each batch 5 to 7 minutes until golden brown on each side. Remove to plate.
  3. Cook pancetta in oil; remove to plate.
  4. Reduce heat to medium; add onion, carrot, celery and parsnip. Cook until well browned. Add garlic and sage, rosemary and thyme. Cook 2 minutes.
  5. Add wine, bring to boil, reduce heat and cook until reduced by half.
  6. Add tomatoes; bring to a boil, reduce heat, cover and cook 15 minutes. Stir occasionally.
  7. Add rabbit and pancetta, bring to boil, reduce heat, cover and cook 45 to 55 minutes. Stir occasionally.
  8. Meanwhile, cook pasta until al dente. Drain; toss with olive oil.
  9. Transfer pasta to serving dishes and top with rabbit or chicken pieces and sauce.
  10. Sprinkle with cheese.

SERVES 4

Buttermilk Oven-Fried Chicken

INGREDIENTS

  • 12 pieces chicken thighs and legs (skin on)

MARINADE

  • 1 1/2 cups (375 mL) buttermilk
  • 1 tbsp (15 mL) Dijon mustard
  • 1 tsp (5 mL) each garlic powder, paprika, black pepper, kosher salt
  • 1/2 tsp (2 mL) cayenne pepper

COATING

  • 4 cups (1 L) all-purpose flour
  • 1 tbsp (15 mL) each baking powder, kosher salt, black pepper
  • 1/3 cup (75 mL) buttermilk
  • Vegetable oil for frying

METHOD

  1. Place chicken in large resealable bag. Whisk together marinade ingredients. Pour over chicken. Refrigerate overnight.
  2. Heat oven to 400ºF (200ºC) 
  3. Combine flour and seasonings in large bowl. Stir in 1/3 cup butter milk and mix until small clumps form.
  4. Pour oil into a large, deep skillet to a depth of 1 1/2 inches. Heat oil to 375ºF (190ºC). Carefully place chicken skin side down and fry 3 minutes on each side. Don’t crowd chicken. Do in batches. Remove from oil, place on a metal cooling rack set on a baking tray. Bake for 25 to 30 minutes until chicken has reached 165ºF (74ºC).

SERVES 4

Roasted Pork Tenderloin & Cheese Sandwich

INGREDIENTS

PORK

  • 1 lb (500 g) pork tenderloin
  • 1 tbsp (15 mL ) olive oil, divided
  • 1/4 tsp (1 mL) paprika
  • 3 cloves garlic, minced
  • 2 tsp (10 mL ) finely chopped fresh rosemary
  • Salt, freshly ground black pepper

SANDWICH

  • Large loaf rustic style bread
  • Mozzarella or other Canadian cheese

Optional toppings

  • Mixed greens, roasted red pepper, avocado mash, spicy mayonnaise, caramelized onions, pickle slices

METHOD

  1. Heat oven to 425ºF (220ºC). Rub pork with 1 tsp oil, paprika, garlic and rosemary. In large skillet, heat remaining oil over medium high heat. Brown pork on all sides. Place on baking sheet, bake 10 to 15 minutes. Let stand 5 minutes before slicing.
  2. Prepare sandwich: Slice bread horizontally in half and layer with sliced pork and favourite sandwich options.
  3. Brush a baking sheet with oil, place sandwich on sheet, brush top of sandwich with oil, place another baking sheet on top and press down.
  4. Bake in 425ºF (220ºC) oven for 15 to 20 minutes or until cheese is melted. Press down on top baking sheet twice during baking. Cut into 4 pieces, slicing each piece in half.

SERVES 4

Thai Shrimp & Mango Salad

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INGREDIENTS

Shrimp

  • 1 lb (454 g) shrimp (16 to 21 count)
  • 4 tbsp (60 mL) oyster sauce
  • 2 tsp (10 mL) brown sugar
  • 4 cloves garlic, minced

Salad

  • 6 cups (1.5 L) mixed lettuce
  • 1/2 cup (125 mL) each cucumber, red pepper, carrot thinly sliced
  • 1 mango, thinly sliced
  • Fresh mint, chopped

Dressing

  • 1/4 cup (50 mL) lime juice
  • 3 tbsp (45 mL) sliced shallots
  • 1 tbsp (15 mL) fish sauce
  • 2 tbsp (25 mL) brown sugar
  • 3 cloves minced garlic
  • 2 tbsp (25 mL) chopped cilantro
  • 1/2 cup (125 mL) peanut or vegetable oil
  • 1/2 tsp (2 mL) crushed red pepper flakes

METHOD

  1. Combine shrimp marinade ingredients in small bowl. Add shrimp. Let stand while salad is being prepared.
  2. Place lettuce in bowl; add sliced vegetables and mango.
  3. Make dressing by combining all ingredients except red pepper flakes in blender. Blend until smooth and sugar is dissolved. Stir in pepper flakes.
  4. Cook shrimp in large skillet 3 to 4 minutes until pink. Place on salad.
  5. Drizzle with dressing.

SERVES 4

Tandoori Chicken with Biryani Rice

INGREDIENTS

  • 3 to 4 lbs (1.5 to 2 kg) chicken, skinned 

Marinade

  • 3/4 cup (175 mL) thick yogurt
  • 5 cloves garlic, minced
  • 2 tbsp (25 mL) minced ginger
  • 1 tbsp (15 mL) garam masala
  • 2 tsp (10 mL) each cumin, chili powder
  • 1 tsp (5 mL) lemon zest
  • 1 tbsp (15 mL) lemon juice
  • Salt, pepper
  • 1/4 cup (50 mL) melted butter

Byarani Rice

  • 2 tbsp (25 mL) each butter, oil
  • 1 cup (250 mL) chopped onion
  • 2 cups (500 mL) basmati rice
  • 4 cloves garlic, minced
  • 4 tsp (20 mL) minced ginger
  • 1 tbsp (15 mL) curry powder
  • 4 cups (1 L) chicken broth
  • 2/3 cup (150 mL) each raisins, carrots, peas, pistachio nuts

METHOD

  1. Combine yogurt, spices, lemon zest, juice, salt and pepper in glass pan.
  2. Using a sharp knife, lightly score the chicken. Place chicken in pan, marinate 4 to 24 hours.
  3. Remove chicken from marinade, wipe excess.
  4. Heat one side of grill to medium. Brush grill with oil to prevent chicken from sticking. Cook chicken for 2 minutes turn over, cook 2 minutes more. Transfer chicken to indirect heat on the grill. Baste with melted butter.
  5. Close cover, grill 30 to 35 minutes. Baste with melted butter after 15 minutes on indirect heat.
  6. Optional oven directions: Heat oven to 375ºF. Place chicken on foiled lined baking sheet and bake 30 to 40 minutes.
  7. Byarani Rice: Heat butter and oil in medium 
    saucepan. Add onions; cook until tender. Add rice, garlic, ginger and curry. Cook 2 minutes. Add chicken broth, raisins, carrots; bring to boil reduce heat to simmer, cover and cook 17 to 20 minutes. Stir in peas and pistachios. Let stand, covered 5 minutes.

SERVES 6 TO 8

Southwestern Steak & Peppers with Tortillas

INGREDIENTS

  • 1 lb (450 g) boneless top sirloin steak, fat trimmed
  • 1 clove garlic
  • 1/2 tsp (2 mL) each cumin, ground coriander, chili powder, coarsely ground pepper
  • 1/8 tsp (0.5 mL) salt
  • 2 tsp (10 mL) oil
  • 1/2 red, orange, yellow and green pepper, thinly sliced
  • 1 small white onion thinly sliced
  • 1/2 cup (125 mL) vegetable or beef broth
  • 1/2 to 1 cup (125 to 250 mL) Sommelier Reserve Migliore 
  • Soft flour tortillas, optional

METHOD

  1. Rub steak with cut garlic.
  2. Mix cumin, coriander, chili powder, pepper and salt together. Rub on both sides of steak.
  3. Heat oil in large heavy skillet (preferably cast iron) over medium high heat. Add steak. Add 1/4 cup vegetable broth and gradually add 1/4 to 1/2 cup red wine. Cook until desired doneness, 4 to 6 minutes per side for mediumrare. Transfer to a cutting board and let rest.
  4. Heat remaining vegetable broth and wine to skillet. Add peppers and onions, cook, stirring often, until softened, about 4 minutes.
  5. Slice steak; pour the sauce from the pan over the steak. Serve with peppers and tortillas.

SERVES 4

Grilled Pork Tenderloin with Chimichurri

INGREDIENTS

  • 2 pork tenderloins each (1 lb / 454g)

Chimichurri

  • 6 cloves garlic, minced
  • 1 to 2 jalapenos, seeded, finely chopped
  • 2 tbsp (25 mL) finely chopped red pepper
  • 1/4 cup (50 mL) lime juice or red wine vinegar
  • 1/2 cup (125 mL) chopped flat leaf parsley
  • 1/4 cup (50 mL) each chopped basil, oregano
  • 3/4 cup (175 mL) olive oil
  • Salt, pepper
  • Grilled vegetables

METHOD

  1. Combine the garlic, jalapeno and lime juice. Stir in parsley, basil and oregano. Whisk in olive oil, salt and pepper.
  2. Set aside 1/2 cup for serving. Marinate the pork with remainder of the chimichurri for 30 minutes in refrigerator.
  3. Heat grill. Remove pork from marinade; place on greased grill over medium-high heat, close lid and grill 4 to 5 minutes per side until internal temperature reaches 150ºF (65ºC).
  4. Let stand 10 minutes. Serve with chimichurri and grilled vegetables.

SERVES 6

Warm Goat Cheese with Apple & Walnut Salad

INGREDIENTS

  • 4 slices (each 1/4 inch / 0.5 cm)
    crusty bread toasted 
  • 2 tbsp (30 mL) each butter and sugar
  • 4 slices (each 1/2 inch / 1cm)
    Granny Smith apples, cored 
  • 4 (each 56 g) slices goat cheese
  • 1 tbsp (15 mL) olive oil
  • 2 tsp (10 mL) chopped fresh thyme
  • Sea salt, coarse ground pepper
  • 1/4 cup (50 mL) chopped toasted walnuts
  • 2 tbsp (30 mL) dried cranberries
  • 3 tbsp (45 mL) each olive oil, walnut oil
  • 2 tbsp (30 mL) white wine vinegar

METHOD

  1. Preheat broiler.
  2. Place toast on baking sheet.
  3. Melt butter in large fry pan; add apples and cook until softened, add sugar and cook until sugar is dissolved and coating apple. Place apples on top of toast.
  4. Top with cheese. Sprinkle with 1 tbsp (15 mL) olive oil, thyme, salt and pepper. Place under broiler and broil until cheese is starting to brown.
  5. Place on plate. Sprinkle with walnuts and dried 
    cranberries.
  6. For vinaigrette: Combine olive oil, walnut oil and 
    vinegar. Drizzle over cheese.
  7. Serve with julienne red and green apples, frisée and mache lettuce.

SERVES 4

Mini Chocolate Cakes

INGREDIENTS

CAKE

  • 1/2 cup (125 mL) 
  • 5 oz (140 g) finely chopped, good quality bittersweet chocolate
  • 4 eggs
  • 1/3 cup (75 mL) sugar
  • 1 tsp (5 mL) vanilla
  • dash salt
  • 1/4 cup (50 mL) flour
  • Cocoa powder for dusting
  • Unsalted butter for greasing

BANANAS

  • 2 small bananas, sliced
  • 2 tbsp (30 mL) each butter, sugar

SAUCE

  • 1 cup (250 mL) Ultimate Estate Reserve Merlot
  • 8 tbsp (120 mL) sugar
  • 4 tbsp (60 mL) finely chopped, good quality bittersweet chocolate

METHOD

  1. Heat oven to 400ºF.
  2. Grease with butter 6 – 6 oz (175 mL) ramekins, dust with cocoa powder. Set on baking sheet.
  3. To make cake: Melt butter and chocolate. Cool.
  4. Using an electric mixer, beat eggs, sugar, vanilla and salt on high speed until thick and pale yellow about 5 minutes.
  5. Fold melted chocolate mixture and fl our into egg mixture until just combined. Spoon into ramekins.
  6. Bake 12 to 15 minutes or until cake is firm to the touch. Run a small knife around edge of cake; invert onto cooling rack and let stand 5 minutes. Remove ramekins.
  7. Melt butter in fry pan. Add bananas, sprinkle with sugar and cook until warmed. Place bananas on serving plate. Top with cake.
  8. Combine wine and sugar in small sauce pan. Cook on medium heat for 10 minutes. Cool slightly, whisk in chocolate. Pour over cake. Garnish with white chocolate if desired.

SERVES 6