Featured Dish

…Continued from home page

Lightly season the scallops with salt and pepper. In a large sauté pan over high heat add 1 tablespoon of olive oil. Add the scallops to the pan and turn the heat down to medium. Sear the scallop well on one side so they develop a crispy golden brown crust, do not cook the scallops on the other side. Remove the scallops from the pan and place on a paper towel. When the scallops have cooled cut them into quarters and set them aside.

Wipe the large sauté pan off with a paper towel, and place over medium high heat. Add a tablespoon of olive oil to the pan and then add the garlic. Once the garlic starts to cook add the morel mushrooms, cooking till they start to lightly brown. Add the peas and cream, and bring to a simmer. Add the scallops and simmer for one minute. Add the pasta and toss well. If the cream reduces too much and the pasta seems to dry add a little of the pasta water to moisten the sauce. Finish with fresh grated parmesan and tarragon, and season to taste with salt and pepper.

*If you find fresh morels buy small ones, they look and taste better. Clean morels in a bowl of warm water tossing them to remove excess dirt. Quickly remove them from the water on to a paper towel before cooking. If you can’t find fresh, use 1 oz. dried and soak in warm water before cooking.

**Peas are always best fresh, but if they are not in season use frozen.


Vietnamese Rice Noodles With Grilled Lemongrass Prawns Thai Basil & Peanuts

Serves 4-6
Chardonnay, Splitrock Vineyard.
Warm lemongrass-scented stir-fried shrimp contrast with the cool rice noodles, crunchy bean sprouts, and cucumbers in this meal. It’s the making an especially refreshing summer supper, accompanied by Splitrocks’ Chardonnay.

1 lb. large prawns
1 1/2 T. lemongrass, minced
1 T. sugar
2 T. fish sauce
1 T. peanut oil

4 oz. dried rice vermicelli noodles
1/2 head leaf lettuce, shredded
1/2 english cucumber, peeled and julienned
4 oz. bean sprouts
1/4 c. Thai basil
1/4 c. mint
1/4 c. roasted peanuts, chopped

Dipping Sauce:
shrimp shells (reserved from above)
1 c. water
3 T. fish sauce
1 T. sugar
1 T. lime juice
1 Serrano chili, chopped

Slow Roasted Pork Shoulder With White Wine, Garlic And Rosemary

Serves 4-6
Chardonnay, Splitrock Vineyard.
This succulent pork roast couldn’t be simpler to make. Just pop it in the oven in the morning and let it cook slowly all day long. The result is meat with an amazing fall-off-the-bone texture. Enjoy with Cakebread Cellars Chardonnay Reserve.

5-6 lbs. pork shoulder roast, bone in
1/2 c. dry white wine
2 heads garlic, cut in half
4 rosemary sprigs
1/4 c. extra virgin olive oil
1 1/2. T. cracked black pepper
Salt to taste.


Preheat oven to 225º F. Place pork shoulder in a large casserole dish. Surround with the garlic and rosemary. Season all over with the salt and pepper. Pour the wine in the bottom of the dish and drizzle with the olive oil. Cover with foil and place in the middle of the oven. Bake for seven hours until pork is tender and almost falling off the bone. Remove from the oven. Tilt the pan and skim off any fat floating on top. Slice and spoon the pan juices over the top.

Slow Roasted King Salmon With Creamy Cucumber Salad


Serves 4

Chardonnay, Splitrock Vineyard.


2 cucumbers
2 tsp. kosher salt
1 T. rice wine vinegar
1 shallot, minced
1 tsp. horseradish
1/2c. creme fraiche
1 T. dill chopped

4 pieces salmon filet, about 4 oz. each
2 T. olive oil
salt & pepper
1 T. flat leaf parsley, chopped
1 T. chives, minced
1 tsp. tarragon, chopped
1/4 c. cherry tomatoes, cut in half


Preheat oven to 275°F. Peel the cucumbers, cut in half and scrape out the seeds with a small spoon. Slice into half moons. Place in a colander and toss with the kosher salt. Set over a bowl and allow to sit for 20 minutes. Squeeze out all the excess moisture out of the cucumbers. In a separate bowl, whisk together the rice wine vinegar, shallots, horseradish, and crème frâiche until it begins to lightly thicken. Toss with the cucumbers and chopped dill. Reserve.

Arrange the salmon pieces on sheet pan. Brush with olive oil and season with salt and pepper. Place in the middle of the oven and bake for 12- 15 minutes. Salmon shouldn’t be raw in the center but it will be just gently cooked throughout. As the salmon cooks a ring of white protein will coagulate around the fish that looks like cooked egg white. Use this as a guide to judge when the salmon is finished. Mix together the herbs and sprinkle over the fish as it comes out of the oven.

To serve, place a spoonful of the cucumber salad in the center of each plate. Set a piece of salmon on top and garnish with the cherry tomatoes.