Entrée, Appetizer

Open House Recipes

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Open House recipes

Peruvian Shrimp Ceviche - Serves 6

  • 1 lb. medium shrimp, peeled and deveined
  • ¾ c. lime juice (from about 4-5 limes)
  • ½ tsp. ginger, peeled and grated on a microplane½ tsp. garlic, grated on a microplane
  • 1 T. + 1 tsp. aji amarillo paste (see note)
  • 2 tsp. sea salt¾ c. Persian cucumber, seeded and cut into small dice
  • ½ tsp.Fresno chile, stemmed, seeded and minced
  • 2 T. red onion, thinly sliced
  • ¼ c. cilantro, chopped
  • ½ c. yellow mango, small diced
  • 1 T. extra virgin olive oil
  • ¼ c. cancha (Peruvian toasted corn) or corn nuts, roughly chopped

Dice shrimp into ½-inch cubes and put into a medium mixing bowl on ice. In a small mixing bowl, whisk together the lime juice, ginger, garlic, aji amarillo paste and salt. Pour lime juice mixture over the shrimp and press a piece of plastic wrap over the top, removing any air pockets. Allow shrimp to cure for two hours, stirring occasionally, while prepping the rest of the ingredients. When the shrimp is just barely opaque, drain off and reserve the marinade. Mix the cured shrimp with the cucumber, Fresno chile, red onion, cilantro and mango. Whisk the olive oil into the reserved marinade. 

For the tostadas Heat oil in a large saucepan to 350°F. Fry tortilla rounds in

small batches until crisp and brown. Remove to a paper towel

lined plate to drain. Reserve.

Serve with your favorite crispy chips and garnish with the cancha corn.

Enjoy with a glass of Cakebread Cellars Sauvignon Blanc.

Note: Aji Amarillo is a traditional, bright orange hot chile used in many Peruvian dishes. It can be bought in paste form or whole at specialty markets or through certain online outlets.


Seared Tuna with Nap Cabbage & Kale Salad Sesame Dressing, Almonds & Mandaran Oranges - Serves 4 - 6

  • 12 oz. ahi tuna, sushi grade
  • Kosher salt
  • 2 T. sesame seeds
  • 2 T. black sesame seeds
  • 3 T. vegetable oil
  •  
  • ½ head. Napa cabbage
  • 3 leaves. cavolo nero kale, washed and dried
  • 1 large. carrot, peeled
  • ½ c. slivered almonds, toasted
  •  
  • ¼ c. Japanese sesame seed paste
  • ¼ c. mayonnaise
  • 2 T. rice wine or white wine vinegar
  • 4 tsp. sugar
  • 4 tsp. white soy sauce
  • 2 tsp. sesame oil
  • ½ tsp. ginger, grated on micro-planer
  •  
  • 3 mandarin oranges, peeled and sliced thin
  • 4 green onions, chopped
  • 2 T. furikake seasoning

 Season tuna on all sides with salt. Combine the two types of sesame seeds on a pie tin or plate and stir to combine. Roll the tuna to coat with sesame seeds on all sides. Heat a skillet over high heat. Add the oil to the pan and sear the tuna on each side for 10-15 seconds a side. Tuna should still be raw in the center. Remove from the skillet and set aside to cool. Cut into slices and reserve.

 Finely shred the cabbage and place in a large mixing bowl. It should yield roughly 6 cups. Remove the ribs from the kale and finely shred. Grate the carrot on the large hole side of the box grater. Add to the cabbage and kale along with the almonds. Toss to evenly distribute. Set aside.

 To make the dressing, stir together the sesame seed paste, mayonnaise, sugar, white wine vinegar, soy sauce, sesame oil and ginger. Pour over the salad and toss to evenly coat. Taste and adjust seasoning with salt or vinegar if needed. Divide salad between individual chilled salad bowls. Garnish the salad with slices of tuna, mandarin slices, green onions and furikake.

 Enjoy with a glass of Cakebread Cellars Cuttings Wharf Chardonnay.

 

 

 

Early Girl Tomato Soup - Serves 8

  • 3 T. extra virgin olive oil
  • 1 yellow onion, thinly sliced
  • 1 bulb fennel, thinly sliced
  • 1 medium. leek, cut in half, rinsed and thinly sliced
  • 4 c. Early Girl tomato sauce*
  • 4 c. vegetable stock or water
  • 1. bay leaf
  • 1 tsp. fresh thyme, chopped
  • 1 c. heavy cream
  • salt & pepper
  • ¼ c. crème fraiche
  • ½ tsp. espelette pepper
  • 1 T. chives, minced

Heat oil in a large saucepot over medium-low heat. Add the onion, fennel and leek to the pan with the olive oil. Season with salt and cook until vegetables are tender, stirring occasionally, for about 10-15 minutes. Add the tomato sauce, vegetable stock, bay leaf and thyme. Simmer for 15 minutes to combine flavors. Remove the bay leaf and puree soup in batches on high speed until smooth. Return to the saucepan and stir in the heavy cream. Taste and adjust seasoning with salt. If the constancy of the soup is too thick, thin with a little water or vegetable stock.

To serve, ladle soup into warm soup bowls, garnish with a spoonful of crème fraiche, a pinch of espelette pepper and chives.

Enjoy with a glass of Cakebread Cellars Napa Valley Chardonnay.

*One of our favorite varieties of tomatoes that we plant in our garden every year is Early Girl. One of the things we do with it is to turn it into tomato sauce that we put up to use later in the year whenever we have recipes that call for tomato. Feel free to use your favorite brand of tomato sauce or your own tomato sauce recipe.


Vol-Au-Vent With Creamed Mushrooms - Serves 6

  • ½ lb. puff pastry
  • 1 large egg, beaten
  • salt and pepper
  • pinch porcini powder (optional)
  • 1 lb. mixed mushrooms, cleaned and diced
  • 1/3 c. extra virgin olive oil
  • 1 medium shallot, minced
  • 2 cloves garlic, minced
  • 1 T. fresh thyme, chopped
  • ¾ c. dry sherry or madeira
  • 1 c. heavy cream
  • 1 t. lemon juice
  • 2 T. chives, chopped
  • salt and pepper

Preheat oven to 400˚F. For the vol-au-vent, roll the puff pastry out to1/8-inch thickness on a lightly floured work surface. Cut twelve 2¼-inch circles with a round pastry cutter. Score the dough circles with a smaller 1½-inch pastry cutter without cutting all the way through. Placeon a parchment-lined baking sheet. Brush with egg wash and seasonwith salt, pepper and porcini powder, if using. Chill in the refrigeratorfor 30 minutes. Remove from the refrigerator and place four ovenproof ramekins, positioned in the corners of the sheet tray. Place an invertedwire rack on top of the ramekins. This will prevent the pastry from overrising. Bake for 12-15 minutes, until golden brown. Removefrom the oven and allow to cool. Using a paring knife, cut off the top where you scored the dough and reserve it.

For the mushroom filling, place a large sauté pan over high heat. Addhalf of the olive oil and heat until the oil is shimmering. Add half of the mushrooms, season with salt and pepper, and sauté for 6-7 minutesuntil the mushrooms are nicely browned. Remove the mushrooms to amedium mixing bowl. Add the remaining oil to the pan and cook thesecond half of the mushrooms as you did the first. When the second batch is browned, add the previously cooked mushrooms, toss a couple of times, and then add the shallots, garlic, and thyme. Cook for anotherminute, reduce the flame, and carefully add the sherry. Cook until thesherry has reduced almost dry. Add the heavy cream and cook until lightly thickened, about one minute. Add the lemon juice and chives and taste. Adjust seasoning with salt and pepper as needed. To serve, spoon the cooked mushrooms into each vol-au-vent shell and serve immediately. Enjoy with a glass of Cakebread Cellars Annahalla Ranch Pinot Noir.


Swedish Meatballs in Green Peppercorn Sauce Serves 6

  • ½ c.                   fresh breadcrumbs, made from a stale loaf of bread
  • ½ c.                   whole milk
  • 2 T.                    olive oil
  • ½ c.                   yellow onion, minced
  • 1 T.                     garlic, minced
  • 1 lb.                   ground beef
  • 1 large               egg, beaten
  • ¼ tsp.                black pepper, freshly ground
  • ¼ tsp.                allspice, ground             
  • 1/8 tsp.              nutmeg, freshly grated
  • ¼ tsp.                 thyme leaves, fresh
  • ¼ c.                    Italian flat leaf parsley, chopped
  • ¾ tsp.                 kosher salt
  • 3 T.                     vegetable oil
  • 1/3 c.                 shallots, minced
  • ¼ c.                    brandy
  • 1 c.                    veal demi-glace
  • 1½ tsp.               Dijon mustard
  • 2 T.                    green peppercorns, drained, brine reserved
  • ½ c.                   heavy cream                       
  • 1 T.                     chives, chopped    

To make the meatballs: Pour the milk over the breadcrumbs and allow to soak for 10 minutes to soften. Gently squeeze out excess milk and reserve soaked breadcrumbs. Set a small saucepan over medium heat, sauté the onion in the olive oil, seasoning with a pinch of salt until onions are translucent. Add the garlic and sauté for 30 seconds. Remove onions and garlic from pan and allow to cool. In large mixing bowl, gently mix all of the meatball ingredients until just incorporated. Be careful not to overmix. To check for seasoning, cook a heaping tablespoon of the meatball mixture in a small sauté pan on both sides until cooked through. Taste and adjust seasoning as needed. Portion meatballs into roughly one once balls. Refrigerate for at least 30 minutes.

 Heat a large sauté pan over medium-high heat and add the vegetable oil. Season meatballs with salt and pepper and add them to the pan; being sure not to overcrowd the pan. (Cook in two batches if necessary.) Brown meatballs evenly on all sides, remove to a plate or dish to keep warm. Discard all but two tablespoons of fat from the pan and add the shallots. Sauté the shallots until they begin to brown, reduce heat and carefully add the brandy and reduce until the pan is nearly dry. Add the demi glace, mustard and the peppercorns. Cook until lightly thickened, about three minutes and add the cream. Taste the sauce and adjust seasoning as needed with salt and reserved peppercorn brine. Add the meatballs to the pan and toss to evenly coat in the sauce. Spoon the meatballs and sauce onto a warmed platter and garnish with chopped chives.

 Enjoy with a glass of Cakebread Cellars Napa Valley Merlot.


Porchetta Sandwich with Salsa Verde & Pickled Fennel - Serves 6-8

  • 6 lbs. pork belly, skin off
  • kosher salt
  • 2 T. kosher salt
  • 1 T. freshly ground black pepper
  • ½ c. flat leaf parsley, chopped
  • 1 T. rosemary, chopped
  • 8 garlic, chopped
  • 2 T. lemon zest
  • 1½ tsp. fennel pollen (optional)
  • 1 bulb fennel, sliced thin
  • ½ c. water
  • ¼ c. white wine vinegar
  • 2 T. sugar
  • 2 tsp. kosher salt
  • 1 c. flat leaf parsley, picked
  • 1 T. fresh marjoram, chopped
  • 1 large clove garlic, grated on microplane
  • 3 T. capers, rinsed
  • ¾ c. extra virgin olive oil
  • 1 T. red wine vinegar
  • 2 tsp. lemon juice
  • 1 tsp. lemon zest
  • 1 tsp. Calabrian chile
  • 8 ciabatta rolls
  • 2 oz. arugula
  • ½ red onion, sliced thin

To make the porchetta, lay the pork belly on flat work surface skin side up. With the tip of a sharp knive, score the skin every half inch. Turn the pork over so the skin is on the bottom. Butterfly the pork keeping the two halves attached on the far end. Season generously with the salt and pepper on the side facing up. Scatter the parsley, rosemary, garlic, lemon zest and fennel pollen over cut surface and rub into the belly. Starting at the end without the skin, roll into a tight cylander. Tie with butchers twine every four inches. Transfer to the refrigerator uncovered and allow to marinate overnight.

 The next day, pull the pork from the refrigerator an hour beforehand to come to room temperature. Preheat the oven to 325°F. Set the pork on sheetpan with a resting rack. Rub with olive oil and place in the middle of the oven. Roast for 2 ½ - 3 hours until a thermometer inserted into the center registers 180°F. Turn oven up to 450°F. Continue cooking pork until skin is puffed and crispy basting with the fat in the bottom of the pan. Remove from the oven and allow to cool to room temperature. Remove the twine and thinly slice.

 While porchetta is cooking make the pickled fennel. Place the fennel in mixing bowl. Combine the water, vinegar, sugar and salt in small saucepan. Bring to a boil and stir to dissolve the sugar and salt. Pour over fennel and allow to cool. Reserve.

 To make the salsa verde, place parsley, marjoram, garlic and capers in the work bowl of the food processor with the olive oil. Pulse to smooth consistency. Add the vinegar, lemon juice, zest and chili and pulse to combine.

 To serve, cut the rolls in half. Place a handful of arugula on the bottom of each roll. Top with some sliced red onion and pickled fennel. Top with sliced porchetta and spoon the salsa verde over the pork. Cover with the top half of the roll and serve.

 Enjoy with a glass of Cakebread Cellars Suscol Springs Cabernet Sauvignon.