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NY Strip with Figs, Boursin and Raspberry Glace de Veau

by Chef Timothy Grandinetti, C.E.C.

Ingredients

  • 2 12-ounce NY strip steaks
  • extra virgin olive oil
  • kosher salt
  • black pepper
  • 6 ounces roasted veal stock reduction
  • 8 ounces St. James Winery Raspberry Wine
  • 2 ounces raspberry jam
  • 1 ounce chipotle, chopped
  • salt
  • pepper
  • 1/2 cup figs, chopped
  • 4 ounce boursin cheese, crumbled

Instructions

  1. Prepare Glace de Veau: combine veal stock, wine, jam, and chipotle.
  2. Cook slowly for 45 to 50 minutes. Strain and reserve.
  3. While Glace de Veau is finishing, preheat grill to 400°F.
  4. Season steak with oil, salt, and pepper.
  5. Cook to desired doneness.
  6. Garnish with chopped figs, crumbled boursin cheese.
  7. Finish with St. James Raspberry Glace de Veau.
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Clarence’s Party Punch

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by Rich Trippler, Bartender & Mixologist
at Bleu Restaurant & Wine Bar

Ingredients

Instructions

  1. Chill all the ingredients beforehand.
  2. Mix together in a large punch bowl or suitable container to ladle or pour from.

Variations

Feeling frisky? Replace the ginger ale with St. James Winery Sparkling Blush and add a little sugar to taste.

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Charred Pork Chop with Blueberry Port Sauce

by Chef Timothy Grandinetti, C.E.C.

Blueberry Port Sauce Ingredients

  • 3 cups blueberries
  • 1 cup St. James Winery Blueberry Wine
  • 2/3 cup brown sugar
  • 1/3 cup ruby port wine
  • 1 stick cinnamon

Charred Pork Chop Ingredients

  • 1-inch thick pork chops
  • extra virgin olive oil
  • kosher salt
  • cracked black pepper

Blueberry Port Sauce Instructions

  1. Cook blueberries, blueberry wine, brown sugar, port wine, and cinnamon over medium heat.
  2. Simmer for 20 minutes until reduced by half.

Pork Chop Instructions

  1. Preheat grill to 400°F.
  2. Remove chops from refrigeration and rest at room temperature for 15 minutes.
  3. Season with oil, salt, and pepper.
  4. For beautiful grill marks, place pork chops on grill for 3 to 4 minutes. Rotate 45° and cook for an additional 3 to 4 minutes.
  5. Flip the chop and cook 3to 4 minutes, rotate 45° and cook for an additional 3 to 4 minutes or until internal temperature registers 145° to 150°F.
  6. Serve with chops with blueberry port sauce.
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Pork Chops with Orange Mango Salsa with Blackberry Gastrique

by Chef Timothy Grandinetti, C.E.C.

Pork Chop Ingredients

  • 4 double-cut pork chops, grilled
  • 2 cups mango, chopped
  • 1/2 cup red bell pepper
  • 2 tablespoons scallions
  • 2 tablespoons jalapeno
  • 1 lime, juice and zest
  • 2 tablespoons red wine vinegar
  • 6 tablespoons orange marmalade
  • 1/4 teaspoon chili powder

Blackberry Gastrique Ingredients

Pork Chop Instructions

  1. Combine mango, pepper, scallions, and jalapeno.
  2. In separate bowl, mix the lime juice and zest with remaining ingredients, then combine with mango mixture.
  3. Stir gently, then refrigerate.
  4. Serve with grilled double-cut pork shops and St. James Blackberry Gastrique.

Gastrique Instructions

  1. Puree 1/2 cup wine and blackberries in food processor, then strain/sieve to remove seeds.
  2. In saucepan, bring remaining wine and vinegar to boil, lower heat and simmer until reduced by half.
  3. Add blackberry puree and continue to reduce.
  4. Add brown sugar. Cook for 10 minutes. Allow to cool.
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Berkshire Pork Shoulder with Cherry BBQ Sauce


by Chef Timothy Grandinetti, C.E.C.

Pork Shoulder Ingredients

  • 4 – 5 pounds pork shoulder, bone-in
  • 2 tablespoons brown sugar
  • 4 teaspoons cumin
  • 3 teaspoons paprika
  • salt
  • pepper
  • 1/4 cup extra virgin olive oil
  • 2 onions
  • 3 carrots
  • 4 cloves garlic
  • 1 quart chopped tomatoes
  • 8 ounces St. James Winery Cherry Wine
  • 1 can beer

BBQ Sauce Ingredients

  • 1 tablespoon grape seed oil
  • 1 cup finely minced onion
  • 1 teaspoon salt / black pepper
  • 2 cloves garlic, minced
  • 10 ounces cherry preserves or jam
  • 12 ounces St. James Winery Cherry Wine
  • 6 ounces cherry cola
  • 1/3 cup packed brown sugar
  • 1/4 cup balsamic vinegar
  • 1 cup sweet chili sauce

Pork Shoulder Instructions

  1. Preheat oven to 325°F.
  2. Combine brown sugar, cumin, paprika, salt, and pepper. Rub on the pork shoulder.
  3. Heat olive oil in a large Dutch oven over medium high heat.
  4. Brown the pork and remove from the pot.
  5. Add onions, carrots, garlic, diced tomatoes, wine, and beer.
  6. Return the pork to the pot.
  7. Cover and put in the oven for 3-1/2 hours, until the meat is extremely tender.
  8. Shred the delicious pork and serve with the St. James Cherry BBQ Sauce.

    9. BBQ Sauce Instructions

  9. Heat grape seed oil over medium high heat.
  10. Add finely minced onion, season with salt and pepper; cook 10 to 12 minutes.
  11. Add minced garlic, and cook 2 minutes.
  12. Whisk in preserves, wine, cola, brown sugar, vinegar, and sweet chili sauce.
  13. Bring to a boil, reduce to a simmer, and cook for 45 minutes, stirring frequently until the sauce reduces by 1/3.
  14. Serve with the Berkshire Pork Shoulder or the grilled meat of your choice.
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