Recipe: Tomatillo Braised Chicken Tostada Hatch Chile Crema, Chipotle-Tomato Salsa (Brooks Winery – Includes Video)

Harvest Recipes

#WVHarvest2017

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Tomatillo Braised Chicken Tostada Hatch Chile Crema, Chipotle-Tomato Salsa

Ingredients

Sauce:

  • 10 to matillos roasted until blackened
  • 2 cups chicken stock
  • 2 tsp. Cumin
  • 2 garlic cloves minced
  • 1 bunch cilantro
  • Salt to taste
  • Puree all ingredients and add to the chicken. Heat over low heat and simmer about 15 minutes for flavors to come together.

Hatch chile crema:

  • 4 hatch chiles roasted, peeled (if you cannot find hatch chiles, Anaheim is a good substitution)
  • 2 limes juiced
  • 1 cup sour cream
  • Salt to taste
  • Puree all ingredients until smooth. Place in a squeeze bottle.

Chipotle-Tomato Salsa:

  • 2 pints mixed cherry tomatoes
  • 2 canned chipotle chiles in adobo
  • 1 tablespoon red wine vinegar
  • Salt to taste
  • Place in a squeeze bottle
  • Shredded lettuce
  • Sliced radishes
  • Tostadas

Instructions


  1. Divide tomatillo chicken among the tostadas. Squeeze the hatch cream over each tostada in a zig zag pattern. Do the same with the chipotle tomato salsa. Mound some shredded lettuce over each and place a few radishes on top. Sprinkle with a little coarse sea salt.

Recipe Notes

Recipe by Abby McManigle, Executive Chef Brooks Winery


Recipe: Stuffed Meatloaf (Bethel Heights)

Harvest Recipes

#WVHarvest2017

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Meatloaf: Stuffed and Rolled

Course Main Course
Servings 6 people

Ingredients

  • 2 lbs ground beef — not too dry — at least 15% fat content
  • 2 eggs slighty beaten
  • 3/4 cup bread crumbs (can use good quality dried, or soft, soaked in milk, then squeezed dry before adding)
  • 1/2 cup tomato sauce
  • 1/4 cup parsley
  • 1 yellow onion finely chopped
  • 3 cloves garlic finely chopped
  • 3 tbsp finely chopped fresh oregano, or 2 ts. dry oregano
  • salt and pepper

Filling

  • olive cured dried tomotoes cut into strips
  • prosciutto cut into strips
  • smoke mozzarella cheese thin slices or shredded.
  • fresh chopped basil

Instructions

  1. Mix together all meatloaf ingredients (first nine ingredients) in large bowl. On large piece of waxed paper, pat into a rectangle, at least 1/2 inch thick for ease of rolling.

    Place filling ingredients down the middle, extending to within an inch of the long edges.

    Starting with one long edge, roll meat, lifting waxed paper to help shape the roll, until ends slightly overlap. Pinch all ends, folding in, sealing the loaf carefully.

    At this point, you can freeze the meat loaf for later baking. When ready to use it, simply thaw it, and continue as follows:

    Place rolled loaf, seam side down, on rack of a shallow baking pan Cover top and sides generously with bottled chili sauce.

    Bake at 350 for 1 hour. Meat should be firm to touch, uniformly. Let stand before slicing.



Recipe: Chicken Tangine (Raptor Ridge)

This recipe comes from our friends at Raptor Ridge Winery. The suggested pairing is
2015 Raptor Ridge Auxerrois.

From the Kitchen of Raptor Ridge Winery’s Harvest Chef, Irene Bonn Laney

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Recipe: Chicken Tagine with Minted Golden Raisin Couscous (Raptor Ridge)

This recipe yields 10 servings with ample leftovers. To scale down for a smaller gathering, cut entire recipe in half.

Course Main Course
Cuisine Mediterranean
Servings 10

Ingredients

Set 1

  • 4 chicken breasts
  • 4-6 chicken thighs for optimum flavor, bone-in skin -on is best. Cooking times will vary with boneless/skinless
  • 1/2 cup flour
  • 1 tsp salt
  • ground black pepper to taste
  • 1 tbsp olive oil
  • 1 tbsp butter

Set 2

  • 2 medium onions diced small
  • 8 cloves of garlic chopped
  • 4 tbsp paprika hot or regular (not smoked)
  • 2 tbsp ground ginger
  • 2 tbsp ground cumin
  • 1 tbsp ground coriander
  • 1 tbsp cardamom
  • 1 tbsp ground cinnamon

Set 3

  • 3 cups chicken broth
  • 1/4 tsp saffron threads
  • 3 cups chopped green olives
  • 5-6 small lemons (3 tbsp zest) (1/2 cup juice)
  • 1 tbsp honey
  • chopped frest mint to taste garnish

Minted Golden Raisin Couscous

  • 1 tbsp olive oil
  • 1 tbsp butter
  • 4 cups couscous
  • 6 cups broth or water
  • 1/2 onion
  • 1/2 cup golden raisins
  • mint sprigs

Instructions

From ingredients, Set 1

  1. mix dry ingredients

    Coat chicken with dry mixture

    Set aside

From ingredients, Set 1

  1. heat oil and butter in a pan until shimmery

    Pan-seer chicken on each side for 5 minutes total 10 minutes until skin browns, not cooking through.

    The chicken pieces should look caramelized and crispy on outside edges

    Remove chicken and set aside.

  2. In same pan, add onions and garlic and sauté about 2 minutes until sweated, not browned, should begin to notice aromatics.

From ingredients, Set 2

  1. Add all spices

    Sautee for another minute until all spices are mixed and integrated and noticeably aromatic

From ingredients, Set 3

  1.  Add chicken broth

    Bring to boil

    Reduce heat, add saffron threads, simmer for about a minute

  2. Add chicken back to pan

    Cover, turn to low and cook for an hour to hour and a half

  3. Add lemon juice, lemon zest, honey, and chopped olives

    Cover again for another half hour to braise slowly

  4. Taste for final seasoning with salt and pepper

    Garnish with freshly chopped mint

    Serve with side of couscous & mixed green salad - we added fresh figs and balsamic vinegar to our greeen salad pictured above!

Minted Golden Raisin Couscous

  1. Sautee ¼ small diced onion in olive oil and butter

  2. Add in broth, Bring to boil

  3. Add Couscous & raisins after boiling

  4. Add Couscous & raisins after boiling

  5. Reduce heat to simmer, cover and sit for 3-5 minutes until water is all absorbed and grains are easily fluffed with fork

  6. Stir in 2 tbsp freshly chopped mint

  7. Season with salt and pepper to taste



Recipe: Pork Pie (R. Stuart & Co.)

HARVEST RECIPES: PORK PIE (R. STUART & CO)

For more recipes from R. Stuart & Co., check out Maria Stuart’s cooking/living blog Pinot Mom.

Original recipe on Pinot Mom

Every year as harvest winds down I have to recalibrate my cooking with the rest of my life.

Our last harvest dinner was Saturday night. It was pretty festive with lots of wine of course, and laughing and singing late into the night. Sunday was the perfect day for doing not much more than lazing around the house. I did manage to roast a chicken – a Sunday tradition and the ideal cure for life’s excesses – for just our family (only four people – so odd!) for dinner and before we sat down to eat it we took all the leaves out of the table and went back to the regular size.

But before we get too far away from the harvest stories, I want to share one or two more recipes with you.

Every year we poll the crew and we ask what the favorite meal of the season has been. Invariably the winner is meatloaf (they’re so predictable). But this year there was a close contender. It’s a new recipe I recently discovered called Pork Pie.

I found it in Tyler Florence’s book Family Meal (he calls it “Porkie Pie” but that’s a bit much for me!). I was really intrigued by it because it seems like something I would have eaten when my family lived in England when I was young. When I was working on Wine Club recipes just before harvest (members of our Wine Club get three to four shipments a year of a selection of our wines and I pair a recipe with each wine; our club members love it) I thought I would give the pie a whirl and see if it was a match with any of the Pinots. Pork and Pinot noir is often a winning combination. Sure enough, it was a hit with our 2013 Menefee Vineyard Pinot so the recipe went out with the others to our members.

But I made a note to myself that this would also be a terrific harvest recipe. It’s hearty, warm and rich – all important qualities in a harvest meal.

It takes a little effort, the pie crust has to be made and rolled out, the meat browned, the pie baked, the sauce made, but it’s all worth it. Think of this as a special occasion dish – with all that butter I’m sure you’ll want to anyway – or at least a weekend project. The resulting pie is comforting and warm. Perfect for a chilly fall evening. All you need to serve alongside it is a big green salad with a lemon-y vinaigrette, though you could do some roasted broccoli or cauliflower too.

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Recipe: Pork Pie (R. Stuart & Co.)

Course Main Course
Cuisine American
Servings 4

Ingredients

PASTRY DOUGH

  • 2 1/2 cups all purpose flour
  • 1 teaspoon kosher salt
  • 1 cup plus 4 tablespoons chilled butter, cut into 1 inch pieces chilled butter, cut into 1 inch pieces
  • 4 tablespoons ice water
  • 1 tablespoon vinegar I use Apple Cider vinegar

FOR THE FILLING AND SAUCE

  • 2 large carrots well scrubbed and coarsely chopped
  • 2 celery stalks coarsely chopped
  • 1 large yellow onion coarsely chopped
  • 3-4 garlic cloves peeled
  • Extra-virgin olive oil
  • 2 pounds ground pork
  • 3 tablespoons tomato paste
  • 1 14.5 ounce can chopped tomatoes with their juices (I use Muir Glen Fire Roasted)
  • leaves from one bunch fresh thyme
  • 4 cups dry red wine
  • kosher salt and freshly ground black pepper
  • 1 egg lightly beaten
  • 4 tablespoons 1/2 stick butter
  • 1/4 cup all purpose flour

Instructions

PASTRY DOUGH

  1. Combine the flour and salt in the bowl of a food processor, pulse to combine. 

  2. Add the cold butter and continue to pulse until the butter is incorporated and the texture of the dough looks like coarse breadcrumbs. 

  3. Add the ice water and vinegar and process until the dough just comes together.

  4.  Dump it out onto the counter and knead it a bit to bring it together. 

  5. Divide the dough into two pieces, one somewhat larger than the other. The larger piece will be for the bottom crust, so approximately 2/3 to 1/3. 

  6. Shape each piece into a disk and then wrap them separately in plastic wrap. 

  7. Refrigerate for at least two hours or longer.

FILLING

  1. Combine the carrots, celery, onions and garlic in a food processor and pulse until coarsely and somewhat uniformly chopped.
  2. In a large mixing bowl combine the chopped vegetables with the pork.
  3. Place a dutch oven or deep saute pan on the stove over medium-high heat. Once the pot is hot add about 2 tablespoons of olive oil. Add the pork and vegetable mixture to the hot pan and sauté for 10 to 15 minutes until the pork is browned and the vegetables have released most of their moisture.
  4. Add the tomato paste, canned tomatoes, thyme and wine. Cook for 20 minutes.
  5. Using a ladle dip out 2 cups of the liquid from the pot and set aside for the sauce. Continue to cook the ragu until the remaining liquid has almost entirely cooked off, about another 20 minutes. Season well with salt and pepper and set aside to cool.
  6. Preheat the oven to 375 degrees. Roll the larger disk of dough ints round large enough to fit a 9 inch pie pan. Fit the dough into the pan and fill with the pork ragu. Roll out the second piece of dough and place over the filling. Pinch the edges together all the way around and pole a hole in the top (decoratively or not, as you like) to allow steam to escape.
  7. Use a pastry brush to brush the entire crust with the beaten egg, Bake the pie until golden brown, about 40-50 minutes. Remove from the oven and let cool at least 15 minutes before serving.

FOR THE SAUCE

  1. While the pie bakes, melt 3 tablespoons butter over medium high heat. Whisk in the flour and cook over medium low heat, stirring almost constantly, for about 5 minutes. Whisk in the reserved cooking liquid and simmer for about 20 minutes, then ad the remaining tablespoon of butter, salt and pepper. Whisk to incorporate. Keep warm.
  2. Serve the pork pie warm with warm sauce.
  3. Adapted from just slightly from Tyler Florence’s Porkie Pie

Recipe Notes

Adapted from just slightly from Tyler Florence’s Porkie Pie
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