Seared Halibut Salad with Sun-dried Tomatoes and Sesame:
1 lb. Alaskan halibut (Ocean-friendly per Seafood Watch) cut into bite-sized pieces
5 Tbsp. olive oil
1 Tbsp. sesame seed
1Tbsp. almonds, chopped
1 sun-dried tomato, minced
1/4 onion, minced
2 cloves garlic, minced
1 tsp. oregano
1 tsp. salt, or more, to taste
1/2 head of romaine lettuce, chopped
1 handful of arugula, chopped
1/2 cucumber, peeled and sliced
1/2 avocado, sliced
1 ripe tomato, cut into bite-sized pieces
4 Tbsp. vinagrette or Italian dressing
1/2 cup grated cheese (I used farmhouse cheddar)
Prep the salad by tossing the lettuce, arugula, and cucumber in the dressing (the salad should be lightly dressed). Heat the oil in a large frying pan over medium high heat and add the garlic, onion, oregano, almonds, sesame seed, sun-dried tomato and the halibut and cook until the fish is just cooked and not overdone. Rather than stirring as it cooks, which will break up the fish, use a spatula and turn the fish carefully to cook on all sides. Sprinkle with salt and adjust to taste. Spoon the hot fish over the salad, sprinkle with cheese and garnish with the avocado and fresh tomato. Enjoy with a nice glass of the 2007 Trifecta Pinot Noir.
From Riverbench Vineyard, a recipe to pair with their Estate Pinot Noir:
Cranberry Glazed Cornish Game Hens:
This dish is so easy to make yet so elegant. The high toned cranberry glaze pairs perfectly with our Pinot Noir that’s just bursting with red fruit nuances! Enjoy a glass while you baste the hens and you’ll be in heaven.
• 2 cornish game hens
• 1 cup canned cranberry jelly
• 1 tbsp. lemon juice
• ¼ cup white wine
• 1 tbsp. chopped fresh thyme
• 1 tbsp. butter, softened
• Salt and pepper
Preheat your oven to 350 degrees. Remove any giblets from the hens, then rinse them and pat dry. Rub with butter and then season liberally with salt and pepper or your favorite poultry seasoning. Place the hens, breast side up, in a sprayed baking dish. Bake for 30 minutes.
In the meantime, melt the cranberry jelly until smooth in a small saucepan. Add the wine, lemon juice and thyme and warm through. Keep on low heat and continue to stir so that it remains melted. After the hens have roasted for about 30 minutes, coat them liberally with the glaze. Continue to roast for another 20 minutes or until the hens are done, basting often with the remaining glaze.
The hens are delicious served with sweet potatoes or wild rice. Enjoy with the 2006 Riverbench Estate Pinot Noir!
1 lb. Alaskan halibut (Ocean-friendly per Seafood Watch) cut into bite-sized pieces
5 Tbsp. olive oil
1 Tbsp. sesame seed
1Tbsp. almonds, chopped
1 sun-dried tomato, minced
1/4 onion, minced
2 cloves garlic, minced
1 tsp. oregano
1 tsp. salt, or more, to taste
1/2 head of romaine lettuce, chopped
1 handful of arugula, chopped
1/2 cucumber, peeled and sliced
1/2 avocado, sliced
1 ripe tomato, cut into bite-sized pieces
4 Tbsp. vinagrette or Italian dressing
1/2 cup grated cheese (I used farmhouse cheddar)
Prep the salad by tossing the lettuce, arugula, and cucumber in the dressing (the salad should be lightly dressed). Heat the oil in a large frying pan over medium high heat and add the garlic, onion, oregano, almonds, sesame seed, sun-dried tomato and the halibut and cook until the fish is just cooked and not overdone. Rather than stirring as it cooks, which will break up the fish, use a spatula and turn the fish carefully to cook on all sides. Sprinkle with salt and adjust to taste. Spoon the hot fish over the salad, sprinkle with cheese and garnish with the avocado and fresh tomato. Enjoy with a nice glass of the 2007 Trifecta Pinot Noir.
From Riverbench Vineyard, a recipe to pair with their Estate Pinot Noir:
Cranberry Glazed Cornish Game Hens:
This dish is so easy to make yet so elegant. The high toned cranberry glaze pairs perfectly with our Pinot Noir that’s just bursting with red fruit nuances! Enjoy a glass while you baste the hens and you’ll be in heaven.
• 2 cornish game hens• 1 cup canned cranberry jelly
• 1 tbsp. lemon juice
• ¼ cup white wine
• 1 tbsp. chopped fresh thyme
• 1 tbsp. butter, softened
• Salt and pepper
Preheat your oven to 350 degrees. Remove any giblets from the hens, then rinse them and pat dry. Rub with butter and then season liberally with salt and pepper or your favorite poultry seasoning. Place the hens, breast side up, in a sprayed baking dish. Bake for 30 minutes.
In the meantime, melt the cranberry jelly until smooth in a small saucepan. Add the wine, lemon juice and thyme and warm through. Keep on low heat and continue to stir so that it remains melted. After the hens have roasted for about 30 minutes, coat them liberally with the glaze. Continue to roast for another 20 minutes or until the hens are done, basting often with the remaining glaze.
The hens are delicious served with sweet potatoes or wild rice. Enjoy with the 2006 Riverbench Estate Pinot Noir!
Check out the Online Grapevine wine discount sales--every week a new offer! This week is a special discount on California and Oregon Pinot Noir:
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