Monthly tasty treats from our resident foodie and President Mike Tierney
https://taftstreetwinery.com/wp-content/uploads/2018/05/carrot-cooking-cutting-board-60123.jpg 843 1500 Taft Street /wp-content/uploads/2016/12/TSW-logo-300-300x137.png Taft Street2018-05-01 16:45:182018-05-09 16:46:17Thinking About Onions
Instead of a recipe this month, I thought I might write about how recipes come about. Last week we celebrated our 36th year in business (Taft Street became a bonded winery on April Fools Day, 1982), and I barbecued some chicken and served it with potato salad.
Potato salad needs onions, but I don’t like raw onions, so I soaked a couple of sliced red onions in some white wine vinegar overnight. They retained their crunchiness and were a nice addition to the salad. A jar of beautiful pink vinegar was left over – what to do?
I mixed a ¼ cup of soy sauce to the vinegar and put it in a spray bottle. While barbecuing the chicken (which had been dry rubbed the night before), I kept the meat moist be spraying it periodically with the seasoned vinegar.
The result – a nice tangy potato salad and chicken combo.
Oh, the Taft Street 2017 Russian River Valley Sauvignon Blanc was a perfect match.
https://taftstreetwinery.com/wp-content/uploads/2018/04/barbecue-bbq-beef-597422.jpg 664 1000 Taft Street /wp-content/uploads/2016/12/TSW-logo-300-300x137.png Taft Street2018-04-01 16:43:012018-04-09 16:45:07Spring Lamb On The BBQ
Yes, it’s that time of year again. Crank up the BBQ and get ready for another season in front of the grill. We started the season off on Easter with a butterflied leg of lamb with garden herb sauce.
- 4 cloves garlic
- Handful of mint, rosemary, thyme
- Juice from 3 lemons
- Salt and pepper
- 4-5 pounds boned leg of lamb
- In blender mix herbs, lemon juice, salt and pepper until smooth.
- Unfold meat and cut along folds and thick parts to create a roughly uniform thick slab of meat (1 ½ inches). Marinate meat in sauce for an hour at room temperature.
- Place meat on bar b que at medium heat. Cook 12-15 minutes a side, where internal temperature should be 125-130 for rare/medium rare.
- Serve with potatoes, salad and Taft Street Pinot Noir.
https://taftstreetwinery.com/wp-content/uploads/2018/03/leaf-nature-green-spring-158780.jpeg 924 1920 Taft Street /wp-content/uploads/2016/12/TSW-logo-300-300x137.png Taft Street2018-03-01 03:53:052018-03-12 03:55:59Colcannon
It’s that time of year again – St. Patrick’s Day will soon be here. Instead of the rather mundane boiled potatoes and cabbage try this variation. It goes well with corned beef and other roasted and grilled meats.
- 1 pound cabbage, halved and cored
- 2 pounds Yukon Gold potatoes
- ½ cup chopped scallions
- 1 egg, beaten
- ½ up Irish cheddar
- Preheat oven to 375. Steam cabbage until tender, 15 – 20 minutes. When cooled, finely chop.
- Peel and quarter potatoes. Pour into pot of water, add salt, and bring to a boil. Reduce heat and cook until tender, 20 – 25 minutes.
- Drain potatoes and out in large bowl. Add 3 tablespoons butter, cabbage, scallions, and salt and pepper to taste. When cooled a bit, stir in egg.
- Melt remaining butter and brush pie plate
https://taftstreetwinery.com/wp-content/uploads/2018/02/vegetables-tomatoes-pepper-paprika-161723.jpeg 977 2000 Taft Street /wp-content/uploads/2016/12/TSW-logo-300-300x137.png Taft Street2018-02-01 15:12:242018-02-06 15:14:45Dal On A Winter’s Eve
Dal, or spiced lentils, is a treat on a winter’s evening, either by itself or as a part of a multi course meal. An added attraction is it is easy to prepare.
- Vegetable oil
- 1 cup diced onion
- I medium sweet potato, peeled and diced
- 2 cloves garlic, minced
- 1 tablespoon ginger, pee
- 1 jalapeno pepper, seeded and minced
- 2 tablespoons garam masala
- 1 cup chopped tomatoes
- 6 cups chicken stock
- Cilantro for garnish
- Heat oil in large pan and saute inion until soft. Add sweet potato and cook for a couple of minutes. Add ginger and garlic, stir and continue to cook on low heat.
- Add chili, lentils and garam masala to pan and stir until lentils are well coated. Add tomatoes and stock and bring to boil. Reduce heat and cook until lentils are tender (30 minutes).
- Season to taste, stir, and cook until thickened (10 minutes). Serve in bowls with chopped cilantro as a garnish.
We find this goes particularly well with our 2016 Sonoma County Merlot, although any Taft Street wine is appropriate.
/wp-content/uploads/2016/12/TSW-logo-300-300x137.png 0 0 Taft Street /wp-content/uploads/2016/12/TSW-logo-300-300x137.png Taft Street2018-01-01 15:18:052018-01-15 15:19:25Quick Pork Parmigiana
With the holiday season behind us, it’s time to simplify, and that includes meals. Here is an easy yet satisfying winter dish that goes particularly well with our newly released 2016 Sonoma County Merlot.
Serves 6 – 8
- ½ cup dried breadcrumbs
- ¼ cup grated Parmesan cheese
- 1 pound boneless pork, sliced and pounded into ¼ inch slices
- 1 egg, beaten
- 1 28-ounce jar tomato sauce (with herbs and spices)
- 12 ounces cooked and drained pasta
- Preheat oven to 425 degrees.
- Combine breadcrumbs and 1 tablespoon cheese. Dip pork slices in egg and then coat with crumb mix. Arrange on the greased baking sheet and bake for 18-20 minutes, turning once.
- Heat the tomato sauce and spoon over cooked pasta. Top with pork slices and the remaining Parmesan cheese. Enjoy!
We welcome visitors to our tasting room. Open Monday through Friday from 11 AM to 4 PM daily. Open weekends 11 AM to 4:30 PM.
No need for appointments with groups under six.
The $10/person tasting fee is waived with purchase. Tastings are complimentary for President Club members.
May 27 @ 2:00 pm - 5:00 pm
June 10 @ 2:00 pm - 5:00 pm
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