Recipes
Grilled Ginger Garlic Shrimp
From Rebecca and Joe Gunselman.
When it was too hot to cook inside we adapted this shrimp recipe for grilling. Our sauvignon blanc pairs nicely with most seafood, especially shrimp, oysters and clams.
2 inches peeled fresh ginger
5 garlic cloves
Zest of 1 small lemon
1 teaspoon fresh rosemary
2 teaspoons lemon pepper
1/4 cup olive oil
1 bottle Robert Karl Sauvignon Blanc
2 pounds jumbo shrimp, peeled and deveined
Grate ginger into small bowl, add minced garlic, lemon zest, rosemary, lemon pepper, olive oil and a splash of Robert Karl 2004 Sauvignon Blanc.
Skewer shrimp and paint with mixture. Pour glass of Robert Karl Sauvignon Blanc to enjoy while grill heats up. Grill skewers on medium heat until opaque.
Yield: 4 to 6 servings
Approximate nutrition per serving, based on 4: 374 calories, 17 grams fat (2.6 grams saturated, 43 percent fat calories), 46 grams protein, 4 grams carbohydrate, 344 milligrams cholesterol, less than 1 gram dietary fiber, 531 milligrams sodium.
Orange Poppy Seed Salad
From Joe and Rebecca Gunselman
Joe and Rebecca love salads in the summer, especially with their dry rosé.
For the almonds:
1 egg white
1/4 cup sugar
1 cup sliced almonds
2 tablespoons butter
For the salad:
1 head Bibb lettuce, torn
1 head leaf lettuce, torn
1 (11-ounce) can mandarin oranges, drained
20 fresh strawberries, thinly sliced
1 green onion, chopped
3/4 cup olive oil
1/4 cup red wine vinegar
1 teaspoon grated orange rind
1 tablespoon fresh orange juice
1/2 teaspoon poppy seeds
1/8 teaspoon salt
1/8 teaspoon pepper
Beat egg white at high speed until foamy. Add sugar 1 tablespoon at a time, beating 2 to 4 minutes, or until stiff peak form and sugar dissolves. Fold in almonds.
Melt butter in a 9-inch square baking pan in 325-degree oven. Add coated almonds and bake, stirring every 5 minutes or until lightly browned and dry. Cool in pan on wire rack.
Toss together lettuce, oranges and strawberries in large bowl.
Whisk together oil and next 6 ingredients: drizzle over salad, toss lightly. Sprinkle with almonds. Serve immediately.
Yield: 4 to 6 servings
Approximate nutrition per serving: Unable to calculate.
Sage and Rosemary Pork
From Rebecca and Joe Gunselman.
Joe smelled sage on his run, which in turn inspired this dish. Butterfly the pork loin open, fill it, then roll it back up is a great way to infuse flavor into the loin. The 2002 Claret pairs nicely with this dish.
For the filling:
2 tablespoons chopped parsley
1 1/2 tablespoons chopped fresh sage
1 tablespoon chopped fresh rosemary
3 cloves garlic, minced
3 tablespoons extra-virgin olive oil
2 teaspoons Dijon mustard
¼ teaspoon salt
¼ teaspoon ground black pepper
For the pork loin:
2 pounds boneless center-cut loin pork roast
1 tablespoon extra-virgin olive oil
3/4 teaspoon salt
1 teaspoon ground black pepper
Fresh sage leaves, for garnish
Rosemary, for garnish
To make filling: In small bowl, combine parsley, sage, rosemary, garlic, oil, mustard, salt and pepper.
To make pork loin: Preheat oven to 350 degrees.
Butterfly pork loin. Sprinkle top with half of salt and pepper. Spread the filling evenly across the loin, leaving 1/2 -inch border.
Beginning at opposite edge, roll loin up to wrap the filling. Using kitchen twine, tie loin every 1 1/2 inches to hold shape.
Rub loin with oil and sprinkle with remaining salt and pepper. Place loin in small roasting pan and position on center rack of oven. Roast for 1 hour or until thermometer registers 155 degrees and juices run clear. Let stand 10 minutes before carving.
Yield: 4 to 6 servings
Approximate nutrition per serving: 304 calories, 18 grams fat (5 grams saturated, 55 percent fat calories), 32 grams protein, less than 1 gram carbohydrate, 91 milligrams cholesterol, less than 1 gram dietary fiber, 205 milligrams sodium.
Harira – Moroccan Stew
From Rebecca and Joe Gunselman. This recipe was inspired by the desire for something hot on a cold fall day in Spokane. Our cabernets pair nicely with lamb, and Rebecca had a desire for Moroccan stew. I came up with this wonderful recipe after perusing the Internet.
1/4 cup olive oil
1 large onion (Walla Walla, if available), minced
5 large cloves of garlic, chopped
2 tablespoons of your best quality curry powder
1 teaspoon ground cinnamon
1 teaspoon turmeric
1 pound lamb meat (either ground or cut in ½-inch chunks)
1 can chopped tomatoes
2 cups beef broth
1 (14-ounce) can chickpeas
2 eggs, beaten
2 lemons, juiced
Parsley, cilantro or lemon zest for garnish
Heat the oil in a large, heavy pan. Brown the onion. Add the garlic and stir for a minute or two. Add the spices and stir. Add the lamb and coat it completely with the spice mixture, allowing it to fry for a few minutes; then add the tomatoes. Pour the beef broth over it, and as soon as it begins to boil, turn the heat down to a gentle simmer.
In a small bowl, drain and mash half of the chickpeas. After a half hour, add them along with the whole chickpeas to the simmering soup and cook for another hour.
At the end of the cooking time, I stirred the pot contents, and swirled in the beaten eggs, forming long strands, similar to egg drop soup. This added texture and taste to the soup. Finally, squeeze in the lemon juice.
Serve over couscous with fresh herbs or lemon zest garnish.
Yield: 6 to 8 servings
Approximate nutrition per serving, using lamb shoulder, based on 6: 315 calories, 18 grams fat (4 grams saturated, 51 percent fat calories), 20 grams protein, 19 grams carbohydrate, 115 milligrams cholesterol, 5.5 grams dietary fiber, 646 milligrams sodium.