4 wild-caught salmon fillets
2 Tbsp fresh thyme leaves
1/2 cup freshly squeezed orange juice (about 1 juice orange)
2 Tbsp good olive oil
freshly ground salt/pepper to taste
1/2 cup cubed plump peeled ripe Japanese or hybrid plums (ex: Early Golden, Shiro, Burbank)
cup peeled ripe kiwi peeled and cubed
1/4 cup orange juice (about half an orange)
2-3 Tbsp chopped Italian parsley
2-3 Tbsp Wind Rose Cellars Rosato
Salt/Pepper both sides of the salmon fillets
Mix together chopped thyme leaves, orange juice and 2 tablespoons olive oil in container with lid large enough to hold the salmon fillets in a single row.
Place fillets in marinade, turn several times to insure good surface coverage.
Cover and place in the refrigerator for at least 30 minutes or more.
Turn fillets at least once while marinating.
Mix together salsa ingredients in small bowl, cover and refrigerate until serving time.
Grill fish on indirect heat about 8-10 minute till fillets press lightly when touched and just begin to flake in the center. Do not overcook because the fish will continue to cook when it is taken off the heat. Brush fish with marinade several times while cooking and cover grill . Either coals or gas grill can be used but my preference is coal because it gives a soft smoky flavor to the salmon that seems perfect with Wind Rose Cellars Rosato.
Serve with spoonfulls of salsa across the salmon and on the side. Buon Appetito!!
Side dish suggestions:
Grilled corn on the cob, mixed lettuce salad with olive oil and balsamic vinegar
3 – 4 lb. boneless, beef roast (chuck or rump)
1 medium onion, cut into large dice
1 cup Wind Rose Cellars Bravo Rosso red table wine
2 tbsp. tomato puree
3 tbsp. olive oil
flour, salt and pepper
Heat oil in heavy, oven proof roasting pan. Pan must have a heavy lid. Meanwhile dredge the roast in flour on all sides and season with salt and pepper to taste. When oil is hot to the smoking point, brown roast on all sides. When brown enough, roast should easily release from pan each time it is turned. When browning is complete, add onion, tomato puree dissolved in a 1/2 cup warm water and wine to roasting pan. Put lid on pan and bake in 350′ oven for around 3 hours, or until roast is tender. Remove roast from pan, cover and allow to rest while making wine sauce. Scrap pan to loosen any bits stuck to bottom. With immersion blender, puree onion and cooking liquid until smooth. There should be about a cup of sauce. Add more water if necessary or slowly reduce sauce to one cup. Slice roast as desired and serve with wine sauce. Serves 3 – 4.
Recipe by Betsy Burlingame
5 cups beef, chicken or vegetable stock, preferably homemade
5 tbsp. butter or olive oil
1 small onion, finely chopped
1 1/2 cup arborio rice
1/2 cup Wind Rose Cellars Pinot Grigio
sea salt and freshly ground black pepper
3/4 cup freshly grated Grana Padano or parmesan cheese
1/2 cup pumpkin puree
dash of freshly ground nutmeg
Heat the stock and keep simmering while cooking the risotto.
In a large heavy sauce pan, melt 3 tbsp. of the butter or oil over medium heat and saute onion until soft and golden. Add rice, mixing to coat well and stir several times for 2 minutes. Pour in wine, raise the heat slightly and stir until wine evaporates. Add a ladle full of the hot stock and cook until it is absorbed. Continue adding stock by the ladle full, stirring until all has been used and absorbed. Cooking time should be approx. 20 minutes. Rice should be al dente all the stock has been absorbed. If more liquid is needed, add hot water. Add salt and pepper to taste. Remove pan from heat, stir in remaining 2 tbsp. butter or oil, pumpkin puree, cheese and nutmeg. Taste again for seasoning and allow to rest 3-4 more minutes before serving. Serves 3 – 4.
Recipe by Betsy Burlingame
This is a salad I’m attempting to duplicate from one I tasted in Sansepolcro Italy.
one small head radicchio very thinly sliced or shredded
one Bartlett pear thinly sliced
1/4 cup or good handful English walnuts toasted
1/2 cup grated or shaved parmesan cheese
1/4 cup olive oil
2 tbsp orange juice
2tbsp very very good balsamic or wine vinegar
salt and pepper to taste
arrange salad nicely in salad bowl
garnish with chopped parsley or sliced basil
Toss and enjoy with a nice crispy roll or Italian bread and a glass of
Wind Rose Cellars Bravo Rosso red wine (pictured).
recipe by Joyce Volmut
1 dozen mid-size oysters
4 slices of bacon
Cocktail sauce or Sriacha
Put oven rack on highest position. Set oven to broil HIGH.
Shuck and clean oysters. Detach from shell. On each oyster, put a 1/2 teaspoon of cocktail sauce, then a 1/4 slice of bacon and then a generous pinch of Parmesan cheese.
Place oysters in a large baking dish. Cook 1/2 dozen at a time on the the upper rack of the oven and keep door cracked open. Broil for 5 minutes or until bacon begins to brown.