Pinot Recipes for Grilling and Entertaining

Nothing could be easier than salmon on the grill. If you've ever struggled with your fish falling apart or sticking, you might appreciate these tips. First, remember this. If it sticks, do not disturb it. Let it cook a little longer at a high heat, to create the caramelized browning reaction that helps keep the meat together as well as prevent sticking to the grill. 

To 'plank' a salmon, you'll want to soak the planks for no less than two hours before using the plank on the grill. You can soak your plank in water, or even wine to impart more flavor to the fish. Turn the grill on about 10 minutes early, to allow it to heat to temperature. In the meantime, place the skinned side of the fish onto the plank. Keep your seasonings simple, just a sprinkle of sea salt with a sprig of rosemary and thin slices of onion will yield a flavorful dish.

Once the grill is hot and the salmon is seasoned, place it on the grill. Cook for 10-12 minutes, until the salmon is no longer translucent. 

Enjoy with a side of grilled brocolini and the following recipe for Greek Lemon Potatoes:

 

 Greek Lemon Potatoes

6-7  baby reds, halved, or 2 cups fingerling potatoes

1/2 lemon juiced

2 Tablespoons butter

1/2 lemon quartered

1/4 teaspoon fresh oregano, coarsely chopped

Sea salt and black pepper to taste.

Add potatoes, 1/2 cup lemon juice and 1/2 cup water to a saucepan. Bring to a boil and simmer for 10 minutes, until tender. Drain, saving 2 tablespoons of liquid. Add lemon quarters and butter and stir until melted. Cover and allow to sit for 7 minutes. Sprinkle with oregano and stir again before serving. Serves 2 people

 

 

 Chocolate cherry pots de crème 

Pairs well with SUNU Blend, 100% Pinot Noir, Willamette Valley AVA

Creamy and rich, this tangy dark chocolate pot is enhanced by the Amarena cherries on top.

Amarenas are a wild, tart cherry native to Italy. The tartness of the cherry keeps this dessert from causing a bitter note in the wine, as can sometimes result if a sweet dessert is served with a dry wine. 

A bitter chocolate can pair nicely with a dry, tannic wine. But a Pinot Noir needs a gentler flavor. So, this recipe matches the acidity of the wine, yet is rich and satisfying with just a hint of sweetness.

Ingredients:

8 ounces creme fraiche

4 ounces whole milk sour cream or yogurt

1/2 cup Hershey's unsweetened cocoa

2 teaspoons agave syrup

2 Amarena cherries and 1 teaspoon of cherry liquid per dessert cup

Gently blend creme fraiche, sour cream and cocoa in a medium bowl. Add agave syrup one teaspoon at a time, to taste. Fill pastry bag with cream and pipe into a dessert cup. Finally, place 2 cherries on top and spoon a small spoonful of cherry liquid over the top of the dessert. Serves 6

 

 

 Grilled Portobellos with Avacado spread on Ciabatta rolls 

Pairs with Shea West Hill, 100% Pinot Noir

 

An all-time favorite in lieu of veggie burgers, this Portobello burger provides the same meaty texture and mouth-watering Bite as its beef rival. The tangy avacado spread is a great substitute for mayo and compliments the earthy notes of the portobello. Note: Adding salt during preparation or grilling will cause the mushroom to get slimy and not cook thoroughly. Add salt, to taste, after cooking.

Ingredients:

2 portobello caps, trimmed and pared to 1/2 inch thick

olive oil

 Rub olive oil on both sides of the cap. Grill over medium heat approximately 10 minutes, until some of the moisture has escaped and evaporated. Flip over and complete the process, browning the edges of the 'burger.'

Prepare Avocado spread:

1 avocado

1 Tablespoon lemon juice

1/4 c Diced red pepper

2 Tablespoons chopped cilantro

Salt and pepper to taste

Mash avocado, then add lemon juice. mix well. Add diced red pepper and cilantro and mix. Slather on toasted ciabatta roll and top with portobello burger. Add microgreens, tomato and onion slices. Serves 2-3 burgers.

 

 

Cuban-inspired Mojo Marinated Pork 

Pairs with Shea East Hill, 100% Pinot Noir

 

 

Mojo sauce: 

• 8 medium garlic cloves, minced 
• 2 teaspoons (8g) ground cumin 
• 2 teaspoons (8g) freshly ground black pepper 
• 1/4 cup (about 1 small handful) minced fresh oregano leaves 

• 1/2 cup of fresh-squeezed orange,or tangerine  juice  
• 1/4 cup of fresh-squeezed lime juice 
• 1/4 cup (60ml) extra-virgin olive oil 
• Kosher salt 

 

Combine garlic, cumin, pepper, oregano, orange juice, lime juice, and olive oil in a large bowl and whisk. Season to taste generously with salt. Transfer half of mojo to a sealed container and reserve in refrigerator.  

 

Add pork to remaining mojo and turn to coat. If desired, transfer pork and marinade to a gallon-sized zipper-lock bag and refrigerate 2 hours or up to overnight before continuing. 

Meat: 

• boneless pork shoulder roast, rind removed and marinated overnight in Mojo 

• 1 large sweet onion, sliced 
• 1/4 cup (about 1 small handful) finely chopped fresh mint leaves 
• 3 tablespoons (about 3 very large pinches) finely chopped fresh oregano leaves 
• Lime wedges, for serving 

Place pork roast in a large Ziploc bag and add mojo. Seal and place in refrigerator to marinate overnight.  

You can marinate the roast before placing it in the crockpot, but why not combine the two steps to save time?  

Add roast, Mojo and onions to crockpot and turn on low for 5 hours. When finished, test for tenderness. Add another hour on high if needed. The meat should shred with a fork. Serve with rice, black beans and fried maduros.