As we reach the final days of Women’s History Month, and greet the first days of Spring, we’re taking this time to reflect on the women who play vital roles in our lives. For many of us in the valley, these are often women of the wine industry. More specifically for us, these are the women of our wineries here at the PlumpJack Collection.
Let's Get Cooking: Porcini-Crusted Beef Tenderloin with Truffle Butter Sauce
Winemaker, Aaron Miller, and Director of Sales, Sandra Roberts happen to be some enthusiastic home chefs, so we went over to Sandra's kitchen to cook up one of their favorite meals to pair with the PlumpJack Chardonnay, Merlot, and Syrah! This is a cozy and comforting recipe for the holidays that will warm your spirits right up -- especially alongside a few splashes of this stunning lineup of wines. Get this 3-pack to have at your dinner table and get the recipe below!
INGREDIENTS
1 (6- to 6 1/2-pound) whole beef tenderloin, trimmed of fat, silverskin, and the chain (see Notes); or a 5- to 5 1/2-pound well-trimmed tenderloin roast
Salt
Freshly ground black pepper
4 tablespoons olive oil, divided
1/2 ounce (about 1/2 cup) dried porcini mushrooms, ground to a powder in a blender
1/4 cup (2 ounces) black-truffle butter, softened
1/4 cup all-purpose flour
1 lb crimini (baby bella) mushrooms, trimmed and quartered into wedges
3 cups beef stock or low-sodium broth, divided
1/2 cup chopped scallion greens
Special Equipment
Kitchen string; large heavy roasting pan; instant-read thermometer
TO DRINK
The PlumpJack Dinner Collection
2018 PlumpJack Reserve Chardonnay
2018 PlumpJack Merlot
2018 PlumpJack Syrah
Notes: Whole tenderloins can come in various stages of trimming, particularly those from big-box stores. Some still have the chain attached—a long, thin, loose muscle hanging onto one side of the tenderloin—which you'll want to remove and save for something like kebabs. (Either ask the butcher to do the honors or do it yourself.) Whether the tenderloin comes trimmed (a.k.a. peeled) or not, make sure there is no fat or silverskin left on the outside. If there is, remove it yourself with a sharp knife.
Pair with:
The PlumpJack Dinner Collection, which includes:
2018 PlumpJack Reserve Chardonnay
2018 PlumpJack Merlot
2018 PlumpJack Syrah
DIRECTIONS
Make a deep cut into the top side of tenderloin, about 4 inches from tail end, to facilitate folding the tail end under the roast to give the meat a more uniform thickness. Tie roast at 1-inch intervals with kitchen string.
Heat oven to 350°F with rack in middle.
Pat tenderloin dry and sprinkle all over with 1 teaspoon each salt and pepper, rubbing into meat.
Set roasting pan over 2 burners, then add 3 tablespoons oil and heat over medium-high heat until shimmering. Brown tenderloin on all sides, about 10 minutes.
Sprinkle porcini powder evenly on top of tenderloin and roast in oven until thermometer inserted diagonally 2 inches into center of thickest part of meat registers 120°F, 30 to 40 minutes.
Toward end of roasting tenderloin, stir together truffle butter and flour. Heat remaining tablespoon oil in a 12-inch heavy skillet over medium-high heat until shimmering, and sauté mushrooms with 1/4 teaspoon each salt and pepper until liquid released by the mushrooms evaporates and mushrooms are tender and golden, 10 to 12 minutes.
Add 2 cups stock to skillet and simmer, stirring up brown bits, 1 minute. Remove skillet from heat.
Transfer tenderloin to a cutting board and let stand 15 minutes (internal temperature will rise to about 130°F for medium-rare).
Set roasting pan over 2 burners and add remaining 1 cup stock. Bring to a boil, scraping up brown bits, then pour stock into mushroom mixture in skillet.
Bring mushroom mixture to a boil and whisk in truffle butter mixture, bit by bit. Reduce heat and simmer, whisking occasionally until thickened, about 2 minutes. Stir in scallion greens and salt and pepper to taste.
Cut tenderloin into 1/2-inch-thick slices, discarding string, and serve with sauce.
Watch the Video
Let's Get Cooking: Chicken and Seafood Paella
Let’s Get Cooking:
Chicken & Seafood Paella
Getting back together with friends again is giving us all the feels, and since it’s the first full week of summer, we’re kicking it off with a big dish of Paella! One of our team members put together an authentic recipe to share with you and we tested it out with a few pairings from our collection. Our two favorites were the CADE Estate Sauvignon Blanc and the CADE Estate Cabernet Sauvignon. Give it a try and tag us in your photos!
INGREDIENTS
1 red bell pepper, sliced Julienne
2 cloves garlic minced
4 cups vegetable and chicken broth
2 tsp smoked paprika
1 tsp saffron
1 lb large shrimp
1 lb mussels
1 lemon cut into wedges
2 tbsp olive oil
6 chicken thighs or drumsticks
salt to taste
1/2 large onion chopped
2 cloves garlic minced
2 cups Bomba rice a short grained with a pearly white color and a uniform consistency (if not available you can replace for Arborio)
14 oz diced fire roasted tomatoes (1 can)
Pair with:
2018 CADE Estate Sauvignon Blanc
Pair with:
2016 CADE Estate Cabernet Sauvignon, Howell Mountain
DIRECTIONS
In a large paella pan heat the olive oil over medium heat. Add the chicken, season with salt and pepper, then cook for about 20 minutes until the chicken is well browned.
Spread the chicken to the edges of the pan, then add the onion to the center of the pan, season with a bit of salt and cook for 2 minutes until the onion becomes translucent and soft. Add the garlic and red bell pepper and cook until blistered, add the fire roasted tomatoes to the pan and cook for a few minutes.
Add the smoked paprika, saffron, and quickly the broth, season with salt and pepper if needed. Add the Bomba rice to the pan and stir well.
Stir everything together cook for about 15 minutes or until most of the liquid has been absorbed by the rice.
Turn down the heat and stir the rice around a bit, you will notice the crust on the bottom of the pan, that is what you’re looking for. Arrange the shrimp, mussels, and clams over the rice, and cook for another 10 minutes or until the mussels and clams open up.
Watch carefully for the rice to start browning at the bottom of the pan and burn a bit. This is called Socarrat and it is the best part of the rice! But be careful to stop before the rice takes any burn flavor. If necessary, take out of the fire and cover with foil for a few minutes so the rice will absorb any leftover liquid.
Garnish with lemon wedges and serve in the Paella pan on the table (put a wooden board or thick dishcloth under the pan).
Pour your favorite vintage of CADE Cabernet Sauvignon for each guest, have a toast over the Paella for good health “Salud” and enjoy!
Let's Get Cooking: Pappardelle with Short Rib Bolognese
The holiday season is all about good food, great wine, friends and family. This is one of our Personal Wine Concierge, Anthony’s, favorite family recipe that goes back for generations in his family’s Italian heritage.
INGREDIENTS
FOR THE SAUCE
3 - 20 oz cans of San Marzano tomatoes
1 - 6 oz can of tomato paste
6 oz water
2 tbsp salt (more to taste)
2 tbsp pepper (more to taste)
6 cloves garlic, minced
1 bunch of celery, chopped
1 white onion, diced
4 large carrots, diced
8 leaves of fresh basil, chopped
3-4 lbs beef short rib
3 oz canola oil
4 oz red wine
Sugar (optional)
FOR THE PASTA
2 cups .00 pasta flour
3⁄4 cup fine semolina flour 4 eggs
1 egg yolk
Pinch of salt
1⁄2 oz olive oil
TO DRINK
2017 Adaptation Cabernet Sauvignon, Napa Valley
Pair with:
2017 Adaptation Cabernet Sauvignon, Napa Valley
DIRECTIONS
TO MAKE THE PASTA
In your bowl make a well and add 4 eggs, turn the mixer on medium with a dough hook attachment. Add salt and once dough is slightly mixed together add olive oil slowly, and continue mixing and add extra egg yolk. Once the dough is fully incorporated, remove from bowl and place on floured surface. Slowly fold and kneed the dough folding it over and pushing it down. This will take about 5-8 minutes until dough is smooth and does not tear when folded. Let the dough rest for 30 minutes under a damp cloth (keeping the dough from drying out is essential).
Cut 2 inch pieces and flatten with rolling pin. Once flat enough, send through pasta sheeter until desired thickness (I used #4). From this point you can cut which ever noodle you like. I used a dough bicycle to cut wide pappardelle.
Let noodles dry for at least 20 minutes after cutting. Add to salted boiling water and cook for about 4 minutes.
Note: The water should be as salty as the sea
TO MAKE THE SAUCE
Add oil to the pot over medium heat, and let it heat up before adding the short ribs, fat side down. And increase the heat. Brown all sides of the short ribs and remove from the pot.
Add carrots, celery, onion, and garlic to pot and sauté until tender, add red wine and simmer.
Add tomatoes, tomato paste, water, and salt and pepper and simmer on low for 20 minutes.
With a hand blender, blend the tomatoes together with the onions carrots and celery, and add meat back to the sauce. Simmer, covered, for 30-45 minutes, stirring occasionally to make sure the sauce does not burn.
Pull out ribs and shred meat, adding it back to the sauce and continue to simmer for another 15 minutes.
Salt and pepper to taste.
Note: If the sauce tastes a little acidic (slight burn to the back of your throat) add a teaspoon of sugar to combat the acidity.
TO SERVE
Finish the plate off with shaved parmigiana Reggiano cheese and some chopped fresh basil to serve.