Fire Up the Grill
Grilled Orange Scallop Salad with Cilantro-Lime Vinaigrette
This salad is perfect for a light summer dinner, served with crusty French bread.
Ingredients: • 1 cup orange juice• 3 Tbsp chopped fresh basil
• 18 sea scallops
• 1 head Bibb lettuce, torn
• 4 cups mixed baby salad greens
• 30 yellow pear tomatoes
• 30 red cherry tomatoes
• 2 cucumbers, cut into thin strips
Method: Combine orange juice and basil in a bowl; add scallops, tossing to coat. Cover and refrigerate for 1 hour.
Remove scallops, discarding the orange marinade. Grill scallops over hot coals (400 to 500 degrees) with grill lid closed for 3 to 5 minutes on each side, or until done.
Cilantro Lime Vinaigrette Ingredients: • 1/4 cup sugar
• 1/4 cup extra-virgin olive oil
• 2 Tbsp lime juice
• 2 Tbsp rice wine vinegar
• 1 clove garlic, minced
• 1 shallot, minced
• 1 1/2 tsp minced fresh cilantro leaves
Method: Combine all ingredients in a jar; cover tightly and shake vigorously. Yield: 3/4 cup.
Drizzle lettuce and baby salad greens with vinaigrette and toss gently. Arrange on individual plates and top evenly with scallops, tomatoes, and cucumber. Serve immediately. Yield: 6 servings.
Winemaster's Suggestion: Serve with Biltmore Sauvignon Blanc.
Grilled Flank Steak Salad
This salad is perfect for a light summer dinner, served with crusty French bread.
Ingredients: • 1.5–2 lb Flank steak• 2 each Large Portobello mushrooms
• 1 large, sliced in 1/4 inch slices Red onion
• 4 each, cut in quarters Roma tomatoes
• 1 lb bag Mixed salad greens
• 1 cup Blue cheese crumbles
• 1 cup Balsamic vinaigrette
Marinade for Flank Steak Ingredients: • 2 tsp Salt
• 1/2 tsp Pepper
• 1 tsp Granulated garlic
• 1/4 cup Worcestershire sauce
• 1/4 cup Balsamic vinegar
Vegetable Seasoning Ingredients: • 1/2 cup Olive oil
• 1 tsp Salt
• 1/2 tsp Pepper
• 1/2 tsp Granulated garlic
• 1 tsp Fresh Thyme, minced
Method: For the flank steak: Place the flank steak in a 1 gallon zip lock bag. Mix the marinade ingredients together and pour them over the flank steak. Toss the steak to thoroughly coat with marinade. Seal the zip lock, leaving as little air as possible. Marinate the steak for at least 4 hours, or, preferably, overnight.
For the vegetables: In a large bowl, combine the vegetable seasoning ingredients and mix well. Add the vegetables and gently toss to cover them with the marinade. Let sit for 15 minutes.
Remove the tomatoes from the marinade. Place on a roasting rack in a sheet pan and roast at 275 degrees for 45 minutes. Remove from oven and let sit for at least 20 minutes.
Remove the flank steak from the marinade. Spray the flank steak with cooking spray and grill on a gas or charcoal grill until medium rare (about 4–5 minutes on each side). Remove from grill and set aside. When cool, slice the Portobello mushrooms and cut the onion slices in half.
Remove the mushrooms and onions from the stainless steel bowl and place on a cookie sheet. Spray the vegetables with cooking spray and grill on a gas or charcoal grill until tender (about 3-4 minutes on each side). Remove from grill and set aside.
In a large stainless steel bowl toss the mixed greens with the balsamic vinaigrette. Divide among 4 serving plates. Arrange the grilled vegetables and 3 of the roasted Roma tomato wedges around the outer sides of the salad. Slice the flank steak crosswise (against the grain) into 1/4 inch slices. Fan the sliced flank steak over the center of the salad. Garnish the top of each salad with blue cheese crumbles and serve immediately.
Winemaster's Suggestion: Serve with Château Reserve Cabernet Franc.
Grilled Summer Vegetables and Goat Cheese Pizzetas
Ingredients: • Pizza dough (see below)• 2 heirloom tomatoes
• 1 red onion
• 1 small zucchini
• 1 small yellow squash
• 2 portobello mushrooms
• 1/2 cup olive oil
• 1 tablespoon chopped garlic
• Salt and freshly ground pepper to taste
• 1/2 cup crumbled goat cheese
• 12 basil leaves, thinly sliced
Method: Preheat a grill to hot, allowing 10 to 15 minutes to heat. Place each portion of the pizza dough on an inverted cake pan or baking pan and press gently into a circle. Invert the pans on the grill so that the dough circles rest on the grill. Grill for 1 to 2 minutes or until the dough is set. Remove the pans and turn the crusts over. Grill until the other side is marked. Remove from the grill.
Cut the tomatoes, onion, zucchini, yellow squash, and mushrooms into chunks. Combine with the olive oil, garlic, salt, and pepper in a bowl and toss to coat evenly. Grill the vegetables until tender-crisp. Chop into bite-size pieces and sprinkle over the pizza crusts. Sprinkle the goat cheese over the vegetables.
Preheat the oven to 400 degrees. Bake the pizzetas until the cheese melts and the crusts are crisp. Sprinkle with the basil. Cut into wedges to serve.
Makes 4 or 5 pizzetas. Pizza Dough Ingredients: • 2 3/4 cups all-purpose flour
• 1 tablespoon sugar
• 2 or 3 garlic cloves, minced
• 1 teaspoon dried basil
• 1 teaspoon dried rosemary
• 1 teaspoon dried tarragon
• 2 tablespoons olive oil
• 1/4 cup vegetable oil
• 1/2 teaspoon salt
• 1 tablespoon quick-rising dry yeast
• 1 cup warm water
Method: Combine the flour, sugar, garlic, basil, rosemary, tarragon, olive oil, vegetable oil, and salt in a mixing bowl; mix with a dough hook. Add the yeast and mix at low speed. Add 1/2 cup of the water gradually, mixing constantly. Add the remaining water gradually, mixing constantly until the dough pulls away from the side of the bowl. Mix at low to medium speed for 3 to 4 minutes longer.
Remove to an oiled bowl, turning to coat the surface. Let rise, covered with a clean towel, until doubled in bulk. Punch down the dough and let rise again until doubled in bulk. Punch down to remove air bubbles and divide in to 4 to 5 equal portions.
Makes 4 or 5 pizzeta crusts. Winemaster's Suggestion: Serve with Biltmore Sauvignon Blanc.
Grilled Chicken Kabobs with Sun-dried Tomato Spread
Courtesy of Stable Café Executive Chef Don Spear
Ingredients: • 8 ounces pineapple juice• 1/2 cup soy sauce
• 1/2 cup Biltmore Viognier wine
• 3 pounds chicken breast, cut into 1-inch cubes
• 1 red onion, cut into 1-inch cubes
• 1 red bell pepper, cut into 1-inch cubes
• 1 green pepper, cut into 1-inch cubes
• 1 cup olive oil
• 1/2 cup sun-dried tomatoes
• 1/2 cup Kalamata olives
• 1/4 cup balsamic vinegar
• 1 small bunch of fresh basil
• 2 tablespoons goat cheese
• 6 pita bread rounds
Method: Create a marinade by mixing pineapple juice, soy sauce, and white wine together. Pour the marinade over chicken and let stand for at least 1 hour. Place chicken, onions, and peppers on skewers. Combine half of the olive oil with sun-dried tomatoes, olives, vinegar, basil, and goat cheese in a food processor. Blend into a paste. Grill chicken and vegetable skewers, brushing lightly with the remainder of olive oil before and after cooking. Grill pita bread for one minute on each side. Place chicken on the pita bread and serve with sun-dried tomato spread. Winemaster's Suggestion: Serve with Biltmore Viognier.
It's always a good idea to use the same wine as an ingredient that you plan to drink with the finished dish. This medium-bodied Viognier complements the bright flavors of this dish with its floral, orange blossom, and peach aromas and delicate finish.
Barbeque Spare Ribs
Courtesy of Stable Café Executive Chef Don Spear
Ingredients: • 5 pounds pork or beef spare ribs• 5 pounds yellow onions, cut in quarters
• 1 pint white vinegar
• 2 teaspoons cayenne pepper
• 4 garlic cloves, crushed
• 3 bays leaves
• 1/2 teaspoon black peppercorns
• 1 teaspoon kosher salt
• 1 bottle of barbeque sauce
Method: Wash the ribs by sprinkling with half of the vinegar. Let ribs sit for 30 minutes, then rinse with cold water. Combine all ingredients—except for the ribs and barbeque sauce—in a large stock pot. Fill pot with enough water to cover ribs. Simmer ingredients for one hour without the ribs in the pot. Add ribs to the pot and simmer gently until meat is extremely tender, about three hours. Remove ribs from pot and let cool. Cut ribs into 2 or 3 bone sections and toss in barbeque sauce. Place ribs in a 350° oven or on a hot grill for 10–15 minutes. Winemaster's Suggestion: Serve with Biltmore Merlot.
This rich red wine pairs well with red meats thanks to its soft tannins and good balance.
Barbeque Dry-Rub Seasoning for Meats and Seafood
Courtesy of Stable Café Executive Chef Don Spear
Ingredients: • 1 tablespoon rosemary• 1 tablespoon sage, ground
• 1 tablespoon brown sugar
• 2 tablespoons chili powder
• 2 tablespoons onion powder
• 2 tablespoons black pepper
• 2 tablespoons celery seed, ground
• 2 tablespoons garlic powder
• 2 cups salt
Method: Combine all ingredients together. Rub on meat or seafood. Winemaster's Suggestion: For red meat, serve with Biltmore Limited Release Merlot.
A full-bodied red wine—like our Merlot—is a classic choice when serving meat.
For seafood, serve a crisp, dry wine; try our Biltmore Sauvignon Blanc.
If poultry is on the menu, pour a buttery glass of Biltmore Château Reserve Chardonnay.
Balsamic Marinade for Vegetables or Chicken
Courtesy of Stable Café Executive Chef Don Spear
Ingredients: • 1 cup olive oil• 1 cup balsamic vinegar
• 1 cup red wine
• 11/4 cup fresh basil, chopped
• 1 tablespoon garlic, chopped
• salt and pepper to taste
Method: Mix all ingredients together a day in advance. Use to marinate vegetables and chicken prior to cooking as desired. Winemaster's Suggestion: Serve with Biltmore Pinot Noir.
Its full-bodied flavors of dark cherries, wild strawberries, and spices make it a good match for this simple marinade.