Stuffed Chicken Breast paired with the Carte Blanche Chardonnay
April 2, 2013
“I found this recipe in the Weber’s Big Book of Grilling. Don’t be scared by this recipe, it may seem lengthy, but I promise it’s worth it! I love to pair this with the Chardonnay, the full body and smooth texture of the chardonnay really brings the artichoke and goat cheese to the forefront of the palate.”
For the stuffing:
2 T EVOO
1 tsp dried thyme
1/4 tsp. crushed red pepper flake
1 jar (7 ou) artichoke hearts
2 tsp minced garlic
1/4 tsp kosher salt
1/4 tsp fresh gr pepper
3 ou crumbled goat cheese
3 T minced sundried tomatoes oil-packed
2 T finely chopped basil
4 large chicken breast pounded to 1/4 inch thick
To make stuffing: in medium sauce pan combine olive oil, thyme, and red pepper flakes. Set pan over medium-high heat to warm mixture for 1 to 2 min. Drain,rinse and coarsely chop artichokes and add along with garlic, salt, and pepper. Cook for 3-4 min, stirring occasionally. Remove from heat. Add goat cheese, sundried tomatoes, and basil. Mix evenly to distribute the ingredients, allow to cool.
Rinse chicken under cool water, pound to 1/4 in. Place breasts down, and spread each one with a quarter of the stuffing. Fold breasts in half over stuffing and use toothpicks to skewer the sides closed. Brush or spray both sides with olive oil and season with salt and pepper.
Grill breasts over direct medium heat until the meat juices run clear, 8-12 minutes, turning once halfway through grilling time. Don’t forget to remove toothpicks before serving…
Kale Salad paired with the Carte Blanche Sandstone Seven
“I first had this salad at Lulu Wilson’s in Aspen, it was so amazing, I had to try it on my own. Here is my version that pairs perfectly with the acidity and minerality of the Sandstone Seven”
1 large head of kale ( I prefer flat leaf version but either works) stalks removed and cut chiffonade
2 small garlic cloves minced
Juice of 1 lemon plus one quarter
1/4 c good EVOO
1/4 toasted pine nuts
1/4 dried currants
1/2 c shredded Parmesan
1 T white and dark balsamic vinegars
Salt and pepper
In a small bowl add EVOO, vinegars, garlic, and touch of salt and pepper, and squeeze the quarter of lemon, blend.
In a salad bowl, add cut kale, squeeze whole lemon and gently massage kale for a minute with your hands to soften leaves. Add nuts, currants, and Parmesan. Mix well. Add dressing to salad and toss well.
You may serve immediately, but I think it even tastes better the longer it sits…
Grilled Lamb Chops paired with our Signature Carte Blanche Cabernet Sauvignon.
“These marinated lamb chops sing with the deep red fruit flavors & savory profile of the 2010 Cabernet!”
8-10 lamb loin chops or lamb lollipops
3 cloves garlic minced
1 T dijon mustard
1T chopped fresh rosemary
1T chopped fresh mint
1 T chopped fresh thyme
Kosher salt and fresh cracked pepper
juice of whole lemon
Salt and pepper lamb
Combine all ingredients in ziploc bag, place lamb in bag, gently shake.
Marinate for at least 2-3 hours, best if overnight
Heat grill to med-high.
Grill chops for 2-3 min a side for lollipops or 4 min a side for loin chops for (med rare)
Try with grilled veggies or a ratatouille
HOLIDAY BEEF TENDERLOIN
February 12, 2013
CHEF’S CORNER | BY TEIL ALLEN
HOLIDAY BEEF TENDERLOIN
If entertaining during the holidays, I have a wonderful tenderloin recipe that I adapted from the Weber Big Book of Grilling. It pairs perfectly with the 2009 Carte Blanche Cabernet Sauvignon, highlighting the wine’s black currant and black cherry undertones.
1 beef tenderloin, 3 ½-4 lbs
1 whole head of garlic
3 T olive oil
3 T whole pink peppercorns (I find them at Williams Sonoma)
2 T chopped fresh rosemary
1 T chopped fresh thyme
1 T finely ground espresso
2 tsp kosher salt
1 tsp freshly ground pepper
Preheat oven to 400.
Remove loose outer skin from head of garlic, cut ½ inch off the top to expose cloves. Place in aluminum foil, drizzle with 1 tsp olive oil, and fold up foil sides to make a packet. Bake for 30-35 min, or until cloves feel soft. Remove from oven and let cool. Squeeze the garlic from cloves into a bowl. Add the 3 T of olive oil and mash the garlic and oil together with a fork to form a paste.
Trim the tenderloin of any fat and silver skin. Spread the paste on the tenderloin, rubbing it in to the meat.
In another small bowl combine peppercorns, and next 5 ingredients. Mix well and press on the top and sides of tenderloin.
Preheat oven to 400
Remove tenderloin 1 hour before roasting and let come to room temperature.
Roast for 35-40 min, or until the internal temp reaches 130 degrees for med rare. Loosely cover with foil and let sit for 15-20 min. before carving