Prep Time:10 minInactive Prep Time:-- Cook
Meanwhile, lay the fillets on a piece of wax paper, parchment, or a baking sheet and blot dry with paper towels. Season the fillets with salt and pepper. (If the fillets tapers down to a very thin tail, fold the tail back to make a more uniformly thick fillet.) Put the flour on a plate. Dredge the rounded-sides of the fillets in the flour and shake off any excess.
Raise the heat to medium-high and add 1 tablespoon of butter to each skillet. When the butter stops foaming, add 2 fillets to each pan, rounded-side down, and cook, lightly shaking the skillets occasionally, until golden brown, about 2 minutes. Turn off the heat, flip the fillets with a spatula, and let the fillets finish cooking in the residual heat in the pans, about 2 minutes more. Transfer the fillets to 4 warm plates and cover loosely with foil.
Add the lemon juice and water to one of the skillets. While moving the skillet in a circular motion, add the remaining 3 tablespoons butter, little by little, until melted and a smooth, creamy sauce is formed. Stir in the parsley and thyme and season with salt and pepper to taste. Spoon some of the sauce over each fillet and serve immediately.
Serving suggestion: wasabi, sweet picked ginger, soy sauce
Special equipment: a bamboo sushi mat
In a medium bowl, mix together the crabmeat, mayonnaise, lemon juice, and sugar.
Place a piece of plastic wrap on the sushi mat. Using wet fingers, spread 1 1/4 cups of the rice evenly over the plastic wrap to form a rectangle slightly smaller than the sushi mat. Lay a sheet of nori over the rice. Arrange 1/4 of the crab mixture along the center of the nori leaving a 2-inch border at the top. Top the crab mixture with 1/4 of the avocado slices, 1/4 of the papaya slices, and 1/4 of the red bell pepper slices. Using the sushi mat as a guide, fold the rice over the filling and roll into a cylinder. Remove the plastic wrap. Repeat with the remaining ingredients. Sprinkle each roll with the black sesame seeds.
To serve, using a sharp, damp knife, slice each cylinder into 6 pieces (re-wet the knife after each slice). Arrange the crab rolls on a serving platter and serve with wasabi, sweet pickled ginger and soy sauce.
Cook's Note: For spicier rolls, substitute the red bell pepper with 2 seeded and thinly sliced jalapenos.
Yield: 24 crab rolls
Prep Time: 20 minutes
Place the rice and water in a medium saucepan over high heat. Bring the mixture to a boil. Cover the pan and reduce the heat to low. Simmer for 25 minutes. Sprinkle the vinegar over the rice and mix with a fork. Transfer the cooked rice to a parchment paper-lined baking sheet. Allow the rice to cool completely before using.
Enjoy with a glass of Pink Cougar, the ultimate
2 tablespoons Salt
In a spaghetti pot place 6 quarts of water, add 2 tablespoons salt and bring to a boil.
Place the pancetta, olive oil, garlic and cauliflower pieces into a 14 inch saute pan over medium heat. Cook until the cauliflower is just soft, stirring regularly, about 12 minutes. Remove from heat and sprinkle with chili flakes.
Cook the pasta and set aside 1/4 cup of the pasta water. Drain the pasta and toss into the cauliflower mixture. Add reserved pasta water, place over high heat and cook until the liquid is just evaporated, about 1 minute.
Remove the pan from
the heat, add half of the grated cheese and toss. Divide into 4 servings
and serve immediately with the remaining cheese on the side.
Serve with warm French bread and salad.
Enjoy with a chilled bottle of Cougar Bubbly
4 New York steaks
Place steaks in a glass dish. In a small bowl, whisk together olive oil, garlic, vinegar, rosemary, salt, and pepper. Marinate in refrigerator covered for 2 to 3 hours. Remove steaks from marinade when ready to grill.
To make butter, combine all ingredients in a food processor or blender and process for about a minute until mixed thoroughly. Can be refrigerated, but plan to serve room temperature.
Prepare a hot fire and grill steaks for 5 to 6 minutes per side or until cooked to desired doneness. Shortly after turning, sprinkle a mound of Gorgonzola butter on steaks and allow it to melt slightly while the steaks finish cooking. Serve with coucous and additional Gorgonzola butter in a small dish on the table.
Enjoy with a nice glass of Cougar Meritage. Serves 4
2 pounds dried lasagna noodles
Extra-virgin olive oil
2 pounds ground beef
2 pound ground Italian sausage
1 onion, chopped
2 cloves garlic, sliced
3 carrots, chopped
2 stalks celery, chopped
2 tablespoons chopped fresh basil
1/4 cup finely chopped Italian flat-leaf parsley
1 tablespoon chopped oregano leaves
2 tablespoons all-purpose flour
2 cups Cougar Miscuglio del Circulo
2 (28-ounce) cans tomatoes
3 tablespoons heavy cream
1 teaspoon ground cinnamon
2 quarts ricotta cheese, (2 containers)
2 eggs, lightly beaten
1/2 cup grated Parmesan
Kosher salt and freshly ground black pepper
1 pound mozzarella cheese, shredded
Grated Parmesan and mozzarella, for topping
Preheat oven to 350 degrees F.
Cook the lasagna noodles in plenty of boiling salted water until pliable and barely tender, about 10 minutes. Stir with a wooden spoon to prevent sticking. Drain the noodles thoroughly and coat with olive oil to keep them moist and easy to work with.
Coat a large skillet with olive oil, add beef and sausage and brown until no longer pink, about 10 minutes. Season with salt and pepper. In a food processor, combine the onion, carrots, celery, garlic, basil, parsley, and oregano. Process until pureed, add to the pan with the ground meat and stir to combine. Stir in the flour. Add the wine and cook until it has reduced by half. Stir in the tomatoes and add the heavy cream and the cinnamon.
In a mixing bowl, combine ricotta and the parmesan. Stir in the eggs and season with salt and pepper.
To assemble the lasagna: Coat the bottom of a deep 13 by 9-inch pan with olive oil. Arrange 4 noodles lengthwise in a slightly overlapping layer on the sauce. Then, line each end of the pan with a lasagna noodle. This forms a collar that holds in the corners. Dollop 1/2 of the ricotta mixture over the pasta, spread to the edges with a spatula. Spread 1/2 of the meat mixture over the ricotta. Sprinkle 1/2 of the mozzarella on top of the ricotta. Top with a ladle full of sauce, spread evenly. Repeat with the next layer of noodles, ricotta, sauce, and cheeses. Top last layer with noodles, sauce, shredded mozzarella and Parmesan. Tap the pan to force out air bubbles. Bake for 1 hour. Remove from oven. Let lasagna rest for 30 minutes so the noodles will settle and cut easily. Cut into 2-inch squares and serve.
PAIR WITH COUGAR Miscuglio del Circulo
Antipasto Pasta Salad
TOTAL TIME: 30 minutes
Crab Stuffed Lettuce Wraps
3 (6-ounce) tubs fresh lump crab
meat from fish counter of your market
Place crab in a bowl and run fingers
through it to check for pieces of shell. Break up crab a bit with finger
Pair with Cougar Bubbly.Enjoy!
Preheat the broiler. Coat a large baking sheet with cooking spray. Finely grate 1 teaspoon of zest from the lemon and set aside. Squeeze the juice from the lemon over both sides of the fish. Season both sides of the fish with salt and pepper, to taste, and the garlic powder. Place the fish on the prepared baking sheet and broil until fork-tender, about 3 minutes per side.
Meanwhile, in a medium bowl, combine the mayonnaise, lemon zest, horseradish, chives, an parsley. Serve the fish with the mayonnaise mixture spooned over the top.
Pairs with Cougar Arneis -- Enjoy!
2 Pork Tenderloins
Rub pork tenderloins with olive oil. Cover the tenderloins with the garlic powder, tarragon and rosemary and marinade for 1 hour. Bake tenderloins at 40 degrees until internal temperature reaches 165 degrees. Let sit.
Chop onion and saute in pan until tender. Add sugar, cherries and red wine vinegar and cook on low for 10 minutes. Remove from heat.
Place tenderloins on platter, slice and serve topped with cherry relish.
Enjoy with a glass of Cougar Brachetto Bubbly.
Recipe courtesy Rachael RayPrep Time: 15 min, Cook Time: 15 min, Serves 4
Bring a pot of water to a boil for gnocchi. Salt boiling water but wait a while to drop in gnocchi.
Preheat oven to 400 degrees F.
Place chicken in a medium bowl with grill seasoning and fennel seeds. Pile sun-dried tomatoes on top of each other in small stacks then slice into thin strips. Coarsely chop the thin strips and add to bowl. Stack the basil leaves together then roll them up into a log. Shred the basil by thinly slicing the log. Add the half the basil to the bowl. Drizzle extra-virgin olive oil over the bowl. Mix chicken together, roll into mini balls, 1 1/2 inches across, and arrange on a nonstick cookie sheet. Bake at 400 degrees F for 10 to12 minutes or until firm and lightly golden.
Heat a large skillet over medium heat. To the hot skillet, add extra-virgin olive oil, 2 turns of the pan then the garlic, onions and crushed red pepper flakes. Cook until tender, about 5 to 6 minutes. Add crushed tomatoes, tomato sauce and season sauce with salt and pepper.
Drop gnocchi in boiling water and cook 5 minutes or to package directions.
Stir basil into sauce to wilt it. Drain gnocchi and arrange on a platter. Remove balls from oven and add to gnocchi, equally distributing them. Sprinkle cheese over meatballs and hot dumplings then top with sauce by carefully ladling it all over and around the platter. Gently toss to combine then serve with crusty bread and Green Salad.
Pairs with Cougar Lambrusca di Alessandria
Mixed Greens ripped (not chopped)
In a high speed blender add together the raspberries, the water, the sugar, vinegar and salt and pepper to taste. Pulse until well mixed and the raspberries are liquefied. Next, add the oil and blend until the vinaigrette is emulsified.
Place mixed greens in a serving bowl and toss with vinaigrette. Top with cashews and cheese.
Enjoy with a glass of Sangio Rosso!
Prep Time: 15 minutes, Cook Time: 8 hours, Yield: Serves 42 tablespoons Cougar Estate Olive Oil
4 lamb shanks
Salt and freshly ground pepper
1 large sweet onion, sliced
2 medium carrots, diced
2 celery stalks, diced
1 teaspoon minced garlic
3 cups Cougar Bella Rosso
2 cups Chicken stock
1 sprig fresh Rosemary
2 to 3 sprigs fresh Thyme
Heat oil in a large skillet. Add the lamb shanks seasoning both sides with salt and pepper. Brown on all sides, about 6 to 8 minutes. Transfer lamb to slow cooker. Add onion, carrots, and celery to the skillet and saute until the onion is tender. Add vegetables to the slow cooker. Add the remaining ingredients to the slow cooker. Cook on High for 1 hour. Cook on Low for 8 hours or until lamb is tender.
Enjoy with friends and a bottle of Bella Rosso!
Enjoy these recipes with your Cougar Temecula Wine you tasted when Temecula Wine tasting.