Wine & Food Pairings

Willow Creek Restaurant’s Marinated Brick Chicken

4 Semi-boneless ½ chickens
1 cup Canola oil
1 green jalapeno, sliced
1 red jalapeno, sliced
1 stalk lemongrass, sliced
1 lemon, sliced
½ bunch cilantro, chopped

Toss all ingredients in oil and evenly distribute over and under chicken in a shallow casserole. Allow to marinate for 8-24 hours.

Scrape off marinade and set chicken aside. Place marinade in a 2-quart saucepan on medium heat until soft.
Cover with 1 quart rich chicken stock. Simmer.

2 inches fresh ginger, whole
1 medium yellow onion, whole

Char ginger and onion under broiler or directly on burner
Peel off char and add to sauce

1 cinnamon stick
5 cloves
1 star anise
2 Tbsp. sugar
Add to sauce and simmer until reduced by ½. Strain and whisk in 1 tablespoon whole butter. Keep warm.

For the Brick Chicken
Salt and pepper
¼ cup Canola oil

Season both sides of the chicken.

Heat 2 10-inch cast iron skillets with canola oil.
Gently place chickens skin side down , 2 ½ chickens in each pan. BE CAREFUL OF HOT OIL.
Place foil-wrapped brick, or flat stone on top of chicken.
Leave on high heat for 5 minutes.
Remove brick and turn chicken onto meat side.
Reduce heat to medium and cook for 5 minutes until juices evaporate.
Flip back to skin side to crisp.
Serve immediately with sauce.

NOTES
Use high quality, smaller, minimally processed chicken. It is still relatively inexpensive and is not waterlogged.
Make sure you let your skillet temper on the heat with the oil for a few minutes. This will season the pan and prevent sticking.
I place a metal pie tin between the brick and the chicken to evenly distribute the weight. Another pan the same size or any number of objects will serve the same purpose.
After starting on a hot burner you can place the whole pan, brick and all 450F oven. It’s a lot less messy
It is ok to start the chickens early and reheat by crisping the skin.
Have fun and experiment with different seasonings

Tyee 2009 Estate Pinot Noir

Tyee Wine Cellars is located on the scenic Buchanan Family Century Farm founded over 120 years ago in the heart of Oregon's Willamette Valley near Corvallis. Five family generations have revered the farm's open spaces, woodlands, wetlands and streams while growing crops in a sustainable manner. Good wines remember the grapes of their origin. The winemakers of the Tyee Estate believe sharing their wines with buyers is perhaps the most sublime expression of the land. However, only few get to experience the great value of their wines since they’re only distributed in Oregon and Colorado.

The Oldest Vines at Tyee Wine Cellars were planted on the Estate Vineyard in 1974, with subsequent plantings throughout the 1980s. These vines, some Pinot Noir, Pinot gris, Chardonnay and Gewurztraminer are Tyee's self-rooted Old Vines and make up more than half of their Estate Vineyard.

Philosophically, Tyee reflects the fact that Dave BUchanan was a marine biologist with the State of Oregon and comes from a family long tied to the land. The farm itself contains a 400 acre nature preserve that is habitat to much wildlife. The winery is also 100% solar powered. In addition to following the Salmon-Safe Ecolabel standards for sustainable agriculture, they maintain a cover crop under the estate’s vines year-round to sequester carbon and prevent erosion. The family also protect nearby creeks with native riparian buffers that enhance habitat for native fish, birds and wildlife. They apply minimal amounts of organically acceptable spray to their grapes and use non-lethal scare tactics to discourage birds and wildlife from eating the grapes during harvest.

The wines are all medium in weight and body. They are firm, with the good acidity you would expect from the Northwest, which is why they go well with Northwest foods like salmon and crab. Their Pinot Gris has been called “one of the top Pinot Gris in the country.” Matt Kramer once called their Gewurz one of the consistently five best in the world and their 2010 Chardonnay was called one of the top three in Oregon.

Their Pinot Noirs tend to have a bit more weight than any of their whites, with a nice core of fruit in the center and the same sense of balance that marks the whites. The Barrel Select, as the name suggests, is made from a selection of their better barrels and has more weight and depth.

In short, Tyee represents an example of a winery that was ahead of its time in offering lean, well structured wines rather than head turning blockbusters that gathered high scores. Although the high quality of their wines has been reflected in the countless awards all their wines have received, both in Oregon and nationally.

Tyee Wines are available at Joy Wine and Spirits at 1302 E 6th Avenue, (at Marion) in Denver, 303-744-6219 or www.joywineandspirits.com.

Gourmet Fine Catering's Blackened Steaks with Kentucky Bourbon BBQ Glaze
Serves 4

4-6oz beef steaks of your choice
2 tablespoons extra virgin olive oil
2 tablespoons blackening spice

1 pint bourbon
4 oz beef broth
1 teaspoon whole grain mustard
2 tablespoons cider vinegar
1 tablespoon ketchup
2 tablespoons brown sugar
4 oz apple juice
2 tablespoons butter
pinch of salt

Method Steak Preparation
Combine blackening spice and extra virgin oil to make paste. Rub paste on both sides of steaks

Method BBQ Glaze Preparation
Pour bourbon into a medium sized heavy bottomed saucepan and heat over medium high heat until reduced by half.
Add beef broth, mustard, vinegar, ketchup, apple juice, and brown sugar to reduced bourbon, reduce heat to medium and simmer until mixture becomes slightly syrupy and coats the back of a spoon.  Reduce heat to low.

Final Preparation
Grill steaks to the temperature of your liking, remove from grill and let rest 2-3 minutes. Meanwhile increase heat on the sauce back to medium, swirl in butter, spoon over steaks, and serve.

Terrenoble Cabernet 2008 and 2009

No sooner does the “For Sale” sign appear, before the “Under Contract” sign is posted.  There are many indicators that the economy is recovering, and with it, the demand for domestic wine.  For the last several years, California wine prices have been discounted, with artificially low prices.There has been abundant juice. Negociants have been able to buy this bulk juice and make good quality wines under their own labels.  Now, however, with consumers willing to spend a little more, wine prices are increasing and that bulk juice is disappearing. 

But, do not fret.  The world is a big place and Chile is a great place to turn when looking for wine value. Easy access to ports, irrigation via plentiful water from Andes run-off, well established, phylloxera free vines, a large wine growing region in a Mediterrean climate with warm, dry summers, all add up to value for consumers.

The Chilean wine industry was controlled for centuries by about 10 families, until free-market was allowed with changes in government and political policy in the mid 1980’s.  Then, the wine industry made a commitment to the long-term future of Chile as a wine exporter and began to invest in the equipment necessary for that goal. Outside investors with huge market presence like Mondavi, Rothschild and Torres, assisted with the introduction of new technology like the pneumatic press, oak barrels and stainless steel vats.The influx of both equipment and expertise, and the discovery and classification of new sub regions, examining soil types and improved farming have Chile heading in the right direction.

Finding great value and a delicious pairing with the Bourbon glazed steak brings us to our featured wine, Terrenoble Cabernet 2008 and 2009.  Structure and body are complemented by intense aromas from perfectly ripened fruit and precise aging in new French oak barrels.  It has fresh red berries, black berries, smoke and toasted aromas. In mouth you find a juicy sensation, cherry and chocolate notes in combination with toasted oak. Firm structure and robust body; aged 12 months in French oak resulting in smooth tannins and a lengthy finish.

A wine of this complexity, flavor and body would cost at least 30 percent more in a comparable California wine.

Recognition of Chile as a major player in the wine world – at least among critics, is a work in progress.  But judge for yourself by tasting a bottle of the Terrenoble Cabernet.  Then, be ahead of the critics and cellar a case or more for the next 8 to 12 years.  This will be a wise investment to enjoy throughout that time – one that will appreciate.  Joy Wine and Spirits will sweeten your investment with a case discount.  Simply mention the KUVO food and wine pairing before next month’s broadcast on May 16..  Find Joy Wine and Spirits at 1302 E 6th Avenue, (at Marion) in Denver, 303-744-6219 or www.joywineandspirits.com.

Chef Sheila Lucero's Seared New England Sea Scallops with roasted salsify, Hazel Dell mushrooms, sea beans, and Crescenza Mornay sauce.

Serves 4

8 each U-10 count sea scallops
2 T vegetable oil
1 T butter
salt and pepper
Season scallops with salt and pepper and keep refrigerated until ready to use.

Mornay Sauce
3 T butter
3 T flour
2 cups milk
salt
ground white pepper
pinch of nut meg
½ cup Bellwether Farms Crescenza cheese
In a medium saucepan, over medium heat, melt the butter. Stir in the flour and cook for 2 minutes. Whisk in the milk, ½ cup at a time. Season with salt, pepper and nutmeg. Continue to stir for 5 minutes. Take off the heat and whisk in the cheese.
Hold warm until ready to serve.

Roasted salsify
1# salsify
2 T extra virgin olive oil
1 T salt
1 t black pepper
Pre heat oven to 400 degrees. Chop the top and the bottom off the salsify. Using a vegetable peeler peel the salsify. Chop salsify into 2 inch pieces and place in a bowl of acidulated water. The salsify will oxidize if not placed in the acidulated water.
Pull salsify out of water and toss with oil and season with salt and pepper. Place on a pan and roast in the oven for about 20 minutes, or until tender and slightly golden.

½ # mixed mushrooms
1 T vegetable oil
½ t garlic, minced
1 T shallot, minced
2 oz white wine, dry
1 T butter
½ # sea beans
In a large sauté pan, heat oil over medium high heat. Add mushrooms, garlic and shallot and cook until garlic and shallots begin to become translucent.
Deglaze with the white wine. Cook slightly and add butter. Once butter is incorporated, take off the heat and toss in sea beans

Assembly

Heat a large sauté pan over high heat. Add oil, once oil is hot, gently place scallops one by one into pan. Sear scallops for approximately three minutes. Turn scallops and add butter. Baste scallops until golden in color, about two minutes.

On four plates, place 2 ounces or mornay on each plate, followed by the roasted salsify. Then place the mushroom and sea bean mixture on top of the salsify. Next, add two scallops on each plate and serve.

 2010 Gruner Veltliner Heiligenstein

Austrian wines are mostly dry white wines, often made from the Gruner Veltiner grape, though some sweeter dessert wines are also produced. Four thousand years of winemaking history counted for little after the “antifreeze scandal” of 1985, when it was revealed that some wine brokers had been adulterating their wines with diethylene glycol. It is believed that when insufficient quantities of wine weren’t available to fulfill contracts made between supermarket chains and wine producers, some started to search from methods, including illegal ones, to “correct” the low quality wines made to uphold these contracts. By using diethlyene glycol, it was possible to affect both the impression of sweetness and the body of the wine. German wine chemists have stated that it is unlikely that an individual winemaker of a small winery had sufficient chemical knowledge to devise the scheme, implying that the recipe must have been drawn up by a knowledgeable wine chemist consulting for a large-scale producer. As a consequence of the scandal, a total of 270,000 hectoliters of wine had to be destroyed by the German authorities.

Today Austrian wine laws, overhauled as a direct consequence of this scandal, are now some of the most stringent to be found anywhere. And despite the blemish the scandal made on the reputation of the prestigious Austrian wine market, there is still a thirsty home market, eager to consume what is produced in the small sweep of vineyards that run down Austria’s eastern edge. And for those bottles that do make it beyond Austria’s boundaries, there is a well-established export market in Germany, so it is perhaps unsurprising that little finds its way to the UK or USA. But those that do are without a doubt, worth seeking out.

Austrian winemaker Johannes Hirsch has been described as fearless. Fearless because he follows no conventions in his quest for quality, makes no compromises, and is prepared to swim against the current. He does not intervene and allows nature to take its course in the vineyard. Fearless because he also allows the evolvement of what has grown in the vineyard to occur unadulterated in the wine cellar. The result is vibrant wine, with either firm and mineral or creamy structure depending on the aspect and soil of its vineyard of origin.

Hirsch’s 2010 Gruner Veltliner Heiligenstein “balances what for its vintage is surprisingly moderate 6.5 grams acidity against for Austria surprisingly high 6 grams of residual sugar. Riesling-like lime and grapefruit along with rhubarb inform the nose and a juicy palate, with a near explosion of zest, cress, salt, crushed stone and white pepper. The vibrancy of this gripping performance certainly belies a look a the wine’s analysis, and while it is a bit spare in texture, for now at least, I expect this to remain stimulating and versatile over at least the next half dozen years.” 90 Points Robert Parker.

Hirsch claims not to have de-acidified even his least expensive 2010. “If you just waited to harvest and then waited to bottle, nature took care of things,” not only through precipitation of tartrates but “because these wines just have so much sheer extract,” something I certainly thought palpable while tasting this terrific collection. “The motto for this vintage should be ‘Let it all hang out!’,” Hirsch says with a grin by way of summary. 

Crab Cakes 101

Capt’n Crabby encourages spontaneity and creativity in your crab cake making. He has a secret recipe, but being the smart guy that he is, he’s not sharing it with you! For a Capt’n Crabby cake, you’ll have to visit the truck. You can track its’ location here.
Below is a basic ingredients list for creating your own crab cakes, and some links to articles about crabby recipes and culture. If you’re a home cook in Denver, your biggest challenge to producing an incredible crab cake is probably the quality of the crab you can procure. Once you’re satisfied on that count, get cookin’! And have a crabtastic day!

Lump or Jumbo Lump Blue Crab
Bread Crumbs
Mayo
Dijon Mustard
Old Bay Seasoning
Worchestershire Sauce
Parsley
Egg
Lemon Juice
They can be either broiled, pan fried, or deep fried.

How to Cook Perfect Crab Cakes from the Guardian 
Yelp’s Recommendations for Crab Cake Restaurants in Edgewater, MD (crab cake ground zero) 
A recipe for Potato Chip Crab Cakes 

Chateau de la Chauvinieire’s 2005 Granit de Chateau-Thebaud

Where would less than $20 buy you a bottle of wine, that took over 4 years to make? It’s doubtful California would provide you with such a deal… But the Northwestern part of the Loire Valley in France, where Muscadet, also known as Melon de Borgogne, is grown and made, has provided us with Chateau de la Chauvinieire’s 2005 Granit de Chateau-Thebaud. The terroir here is truly unique. Its granite base called “Granit de Château-Thébaud”, occurs in one very localised area (4%) in the Muscadet vineyard. These granite terroirs, which are extensively weathered, guarantee both an excellent natural drainage and a perfect rooting environment for the vines. Because this area is so far North, farmers began planting Muscadet. This varietal is less prone to frost damage. The region is planted with mostly Muscadet, much of which is made into mediocre wine. However the 2005 Chauviniere is unique. Firstly, the vines of this hectare are 45 year old on average, some are over 90 year old.

Another unusual characteristic of the Granit de Chateau-Thebaud is that it’s matured “sur lie fine” for 4 years in underground tanks. This technique is more commonly found in the process of making Champagne, but is not typical, certainly for this length of time for most still wine. Normally, when wine is transferred from the barrel it’s aged in the “sur lie”, or residual yeast and other particles that fall to the bottom, are left behind. In this special case, the “sur lie” sits with the wine for 4 years, and as the yeast cells, skin, seeds and other grape solids break down, they release amino acids and proteins. This process contributes to a toasty, yeasty character that can add creaminess, texture and mouthfeel to the wine.

This practice in the Loire is only about 100 years old. It’s been speculated that wine makers would set barrels aside for special occasions, but then discovered that after a year or so, the wines had more texture and aroma.

If lush, tropical, buttery fruity wine is what you drink, Muscadet may not be the wine for you. But if your palate pleaser is refreshing, green apple and melon, with a more luscious mouthfeel, and a bright minerally finish, this 2005 will hit the jackpot. It paired magnificently with our crab cakes and would also work with any shellfish, cheese plate or lighter fare. The wine is extremely limited, but available at Joy Wine and Spirits, 1302 E. 6th Avenue.

Livio Felluga Sauvignon Blanc

Gaetano's Pesce Alla Sardinia

6 oz Wahoo fish  
5 ea Green Sicilian olives  
1 tsp Capers
2 oz Potatoes diced blanched  
1 tsp fresh sliced garlic  
1 oz olive oil 
1oz Julienne Red Pepper
3 oz Heirloom cherry tomato
3 oz/fl Clam juice
1 oz/fl White wine
2 ea Julienne Fresh basil
1 tbsp shallots
4 oz fresh spinach 
1/2 tsp fresh garlic
 1/4 oz butter
salt & black pepper to taste
1/2 oz olive oil

Heat the olive oil in a frying pan; add the wahoo fish seasoned with salt and black pepper.  Cook
until golden brown. Turn the fish over,  then add the garlic, shallots, green olives, capers, red pepper and potatoes: cook for one minute. Add the wine, clam juice, basil, heirloom tomatoes and cook foranother 3 minutes and then finish in the oven for 5 minutes.

Heat the olive oil in a frying pan add garlic cook until golden brown add the spinach, salt and black pepper to taste and finished with butter. Put the spinach on a plate; then place the fish over the spinach and !!!BUON APPETITO!!!

Livio Felluga Sauvignon Blanc

Pinot Grigio, Soave, Prosecco are words that encompass most consumer's thoughts about Italian white wine. Sauvignon Blanc is more widely associated with New Zealand or Sancerre, but Italy? Believe it or not, way up north in the Alto Adige area of Italy, delicious Sauvignon Blanc is produced. If you enjoy white wine, this is one appellation you should commit to memory, and it’s always fun to try a popular varietal from a not so familiar place. Livio Felluga from Italy produces a renowned Pinot Grigio, but also a wonderful Sauvignon
Blanc. Sauvignon was introduced into Friuli under the Hapsburgs and became widely planted in the early 20th century. The wine is
refreshing and captivating, with a generously wide, distinctive range of aromas, with notes of exotic fruit, yellow pepper, tomato leaf,
mint and box hedge notes. It's a traditional wine from Friuli. In Friuli, and far beyond this special land of very special people and wines, the name Livio Felluga is synonymous with all that is best in the oenological heritage.

Their Sauvignon Blanc wines are crisp, dry white wines which makes them a great accompaniment to a wide variety of foods. This is especially true of Italian Sauvignon Blanc Wines which have a reputation for cutting through pungent flavors like raw garlic and smoked cheeses that other dry white wines (like Chardonnays) would simply clash with.

Livio Felluga is available at Joy Wine and Spirits, 1302 E. 6th Avenue (at Marion). 303-744-6219

“Livio Felluga produces an excellent Sauvignon that shows beautiful characteristics of the variety. Creamy, rich and intensely aromatic, this opens with citrus, green fruit and tomato leaf notes. The density of the mouthfeel gives the wine momentum and persistence.” 89 points, Wine Enthusiast