Monthly tasty treats from our resident foodie and President Mike Tierney
https://taftstreetwinery.com/wp-content/uploads/2017/07/steak-steaks-barbecue-summer-55808.jpeg 1125 2000 Taft Street /wp-content/uploads/2016/12/TSW-logo-300-300x137.png Taft Street2017-07-01 18:52:112017-07-04 18:55:19Asian Grilled Steak
With the 4th of July right around the corner, our culinary thoughts naturally turn to the grill. On hot days (and evenings) it’s nice to get something done that both tasty and quick. The following accomplishes both.
- 1/3 cup tahini sauce (soy will do)
- 1 tablespoon chopped ginger
- 2 chopped cloves garlic
- 1 tablespoon honey
- 1 teaspoon red pepper flakes
- Juice of 1 lime
- 2 ½ pounds tri-tip
- Heat grill. Place top six ingredients into food processor and blend thoroughly. Pour mixture over tri-tip, turning several times.
- Place meat on the grill and baste meat often with marinade.
- Cook until a thermometer reads 120 in thickest part of the meat. Take off the grill and let rest for ten minutes.
- Cut thinly and serve with Asian rice or noodle salad.
Serves 4 – 6
A nice bottle of 2014 Alexander Valley Merlot would go well here.
https://taftstreetwinery.com/wp-content/uploads/2017/06/pexels-photo-343871.jpg 450 999 Taft Street /wp-content/uploads/2016/12/TSW-logo-300-300x137.png Taft Street2017-06-01 16:32:242017-06-02 16:35:55One Dish Easy Supper
We are constantly on the lookout for a simple, good tasting dish that goes well with one of our wines. In summertime that wine of often Taft Street Russian River Sauvignon Blanc, and the following shrimp and rice combo works particularly well with it.
- 1 ½ cups long grained rice
- 1 tablespoon olive oil
- 1 clove minced garlic
- 1 pound shelled and deveined shrimp
- 1 tablespoon tamari
- ½ teaspoon black vinegar
- 1 teaspoon fish sauce
- 1 tablespoon roasted sesame seeds
- Garnish (parsley, crumbled nori, cilantro, etc.)
- Cook rice per directions. Let cool.
- Heat oil in a skillet and add garlic and shrimp, cooking until garlic browns and shrimp turns opaque.
- Add rice, tamari, vinegar and fish sauce, stirring until well mixed. Serve immediately and top with sesame seeds and garnish of choice. Taft Street Sauvignon Blanc is a requirement!
https://taftstreetwinery.com/wp-content/uploads/2017/05/shrimp-pasta-pexels-photo-65131.jpg 702 1500 Taft Street /wp-content/uploads/2016/12/TSW-logo-300-300x137.png Taft Street2017-05-04 22:42:492017-05-04 22:42:49Shrimp Pasta With Rose Sauce
Our BEST OF THE BEST 2016 Russian River Valley Rose of Pinot Noir has drawn accolades from many. One is the grower of the award winning wine. Arturo Ibleto is known in Sonoma County as “Pasta King.” He’s partial, but he thinks the Best of the Best rose goes best with pasta. Here’s one of our favorites
- 1 pound peeled shrimp (30 – 40)
- ¼ cup heavy cream
- 4 quarts water
- 1 pound linguini
- 1 tablespoon olive oil
- 2 shallots, chopped
- 1 garlic, minced
- ½ cup 2016 Taft Street Russian River Valley Rose of Pinot Noir
- 2 medium tomatoes, chopped
- basil leaves (garnish)
- Bring water to a boil in a large pot. Add salt and stir in pasta, cooking until al dente (7 – 9 minutes). Drain into a colander, setting aside one cup of cooking liquid.
- While pasta is cooking heat oil in a skillet and add shallots, garlic, and salt. Cook 3 – 5 minutes and add wine and tomatoes and cook until slightly thickened, about 5 minutes. Add shrimp and cream. If the mixture is too dry add cooking liquid as needed.
- Divide pasta on plates, pouring shrimp sauce on top. Add basil leaves as garnish. Serve with the rest of the Taft Street Rose. You may need another bottle!
https://taftstreetwinery.com/wp-content/uploads/2017/04/asparagus-risotto-pexels-photo-93492.jpg 696 1500 Taft Street /wp-content/uploads/2016/12/TSW-logo-300-300x137.png Taft Street2017-04-01 13:53:272017-04-14 13:57:28Asparagus Risotto
Don’t believe the fake news that asparagus does not go well with wine. Everything (almost) goes well with wine; you just have to get the right combination. Here is a way to enjoy the springtime freshness of both asparagus and our new 2016 Russian River Valley Sauvignon Blanc.
- 8 cups of stock (chicken or vegetable)
- 2 teaspoons olive oil
- 1 small onion, diced
- 1 ½ cups Arborio rice
- 1 garlic, minced
- ½ cup Taft Street Sauvignon Blanc
- 1 pound asparagus, trimmed and cut into 1 inch lengths
- ¼ cup grated Parmesan cheese
- Heat stock in pot, keep hot.
- Heat oil in skillet and cook onion until tender, about 3 minutes. Add rice and garlic and stir until rice turns opaque. Add wine. Add stock in ½ cup portions, stirring until absorbed. Continue adding stock for 10-12 minutes; then add asparagus and stir and add stock until less than a cup remains (25 minutes total).
- Stir in last of the stock with cheese. Taste and season as needed. Risotto should be creamy. Serve at once in shallow soup bowls.
https://taftstreetwinery.com/wp-content/uploads/2017/03/meyer-lemon-pexels.jpg 640 1500 Taft Street /wp-content/uploads/2016/12/TSW-logo-300-300x137.png Taft Street2017-03-01 21:38:022017-03-01 21:38:02Meyer Lemon Tart
Late winter and early spring is Meyer lemon time in wine country. One of our favorite uses of the citrus is this tart, although I admit it is a bit of a wine pairing challenge. Our Muscat Canelli does the trick (available in Tasting Room).
- 2 sticks butter
- ½ cup sugar
- 1 egg yolk
- ½ tablespoon water
- 2 cups flour
- 6 Meyer lemons
- 1 cup sugar
- 1 ¼ sticks butter
- 6 egg whites
- 6 eggs
- In mixer cream butter and sugar. Add in egg yolk and water. In a bowl combine flour and salt, and slowly add to butter mix until blended. Divide in two and chill for 1 hour.
- Butter 10-inch tart pan. Press dough into pan, trimming edges. Pierce dough with fork and freeze for half hour.
- Grate lemons for zest. Extract 1 cup of lemon juice. In pan combine juice and zest with remaining sugar, butter, and salt. Heat until sugar is dissolved and butter is melted.
- Combine eggs and yolks in a mixer. Add lemon mixture and whisk over low heat until it thickens (do not bring to boil). Remove from heat and strain. Add sugar if desired. Cover with plastic wrap and cool.
- Heat oven to 375 degrees. Remove shell from freezer and bake 20 – 25 minutes (lightly browned). Add lemon curd and smooth top. Bake for 30 minutes, covering edges if the start to burn. Cool to room temperature.
Serve and 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.
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