The Wines of Napa
Foods
Duck Breast with Blueberry-Cabernet Sauce
Serves 4
Ingredients
- 4
- Duck breast halves
- 1c
- Fresh or frozen blueberries
- ½c
- Cabernet Sauvignon
- 2½c
- Fat free chicken broth
- 2tsp
- Powdered ginger
- 1tsp
- Honey
- 1tsp
- Lemon juice
- ½tsp
- Freshly ground black pepper
- 1tsp
- Softened butter
- 1tsp
- Flour
Directions
- Bring blueberries, wine, chicken broth, ginger, honey, lemon juice and pepper to a boil in a non-reactive saucepan. Boil gently until sauce is reduced by half. Blend butter and flour together and whisk it into the sauce. Continue to boil gently for one more minute to thicken.
- Score the fat side of the duck breasts with a sharp knife in an X shape. Preheat a 12 inch sauté pan, over moderately high heat. Sear the duck breasts, fatty side down for 5 to 6 minutes until they are a rich golden brown. Turn the breasts to the meaty side, reduce heat and continue to cook for 5 more minutes. Be careful not to overcook. Meat should be pink inside.
- Transfer the duck breasts to a cutting board and slice diagonally across the meat. Fan sliced duck breast on individual serving plates and ladle blueberry sauce over each.
Wine Tip
Napa Valley Cabernet Sauvignon is the perfect complement to this dish.
Pork Tenderloin with Dijon Mustard & Thyme
Serves 6
Ingredients
- 2
- Pork tenderloins (2½ to 3 lbs.)
Marinade
- 4tbs
- Dijon mustard
- 1/3c
- Olive oil
- 3tbs
- Brown sugar
- 2tbs
- Light soy sauce
- 1tsp
- Ground coriander
- 2tsp
- Fresh thyme leaves
- 2tsp
- Freshly ground black pepper
Directions
- Wipe the tenderloins dry with a paper towel. In a small bowl, mix together mustard, brown sugar, soy sauce, coriander and thyme. Rub one third of the mixture on each tenderloin. Save the last third of the mixture for basting. Sprinkle one teaspoon of ground pepper over each piece of meat. Transfer meat to a plate and cover with plastic wrap. Refrigerate for two hours or longer.
- To grill: On an open grill over a medium-hot fire, sear all sides of the roast for ten minutes, turning and basting frequently. Cover the grill and cook for 20 minutes more. Transfer meat to a cutting board, cover with foil and allow the meat to rest for five to ten minutes. Slice diagonally, about ½ inch thick. Meat will be slightly pink in center. Transfer to a warm platter.
- 6 patty pan or other summer squash, sliced in half
12 shiitake mushrooms, stems removed
1 red onion, sliced ¼ inch thick
olive oil - While the meat is cooking, brush the prepared vegetables with olive oil, sprinkle with salt and pepper and place on the grill. Turn several times until cooked through (about 10 minutes). Arrange vegetables alongside the sliced tenderloin on the platter.
Wine Tip
Napa Valley Cabernet Sauvignon is the perfect complement to this dish.
Black Beans with Roasted Garlic, Onions, & Red Bell Peppers
Ingredients
- 1lb
- black beans
- 2
- garlic bulbs, unpeeled
- ¼c
- olive oil
- 2
- red bell peppers, roasted, peeled seeded and chopped
- 1
- (15oz) can diced tomatoes
- 2
- medium, yellow onions, peeled and sliced ¼ inch thick
- 1tbs
- fresh oregano, finely chopped
- 1tbs
- ground cumin
- 2tsp
- chili powder
- 1tsp
- chipotle chilies in adobo, optional
(found in the Mexican section of your market)* - 1tsp
- Kosher or sea salt
- 1
- bay leaf
- 1c
- Zinfandel wine
Directions
- Soak the black beans overnight in cold water. Drain and rinse. Remove any discolored beans. Place the beans in a large pot, and cover with two inches of water. Bring to a boil and skim off any foam. Reduce heat to a low boil and continue to cook for a half an hour.
- While the beans are cooking, preheat oven to 350 degrees. Cut the top papery stem off the garlic (about ½ inch) so that the top of the garlic cloves is exposed. Place garlic bulbs on a sheet pan and bake for 45 minutes. Remove garlic from the oven and allow to cool slightly. Squeeze the soft garlic cloves from the papery shell into a Bowl. Set aside.
- Heat olive oil in a 12-inch sauté pan, add the sliced onions, and sauté for 20 minutes until they are soft and golden. While the onions are cooking, roast the peppers directly over a gas burner turned on high, until skin is charred. Place peppers in a paper bag and steam for about 5 minutes. Remove the peppers and scrape off the charred skin. Remove the stem, cut the peppers in half and remove seeds. If you have an electric stove, cut the peppers in half lengthwise, stem and seed them first, then place them flesh side down on a baking sheet and broil four inches from the broiler unit. Broil until charred, place in a paper bag to steam, then scrape off the charred skin and chop.
- Put the roasted garlic, onions, bell peppers, tomatoes and the rest of the ingredients into the pot of beans. Continue cooking until the beans are tender. This will take about an hour. Ladle into individual soup bowls and serve with sour cream and fresh, chopped cilantro.
Wine Tip
Napa Valley Zinfandel is the perfect complement to this dish.
