Our wonderful volunteers were again treated by our chef going well off the beaten path for pairings. He choose Middle Eastern dishes to promote both the spice and fruit notes in our 2017 Siegerrebe.
12 bone in chicken thighs, skin and extra fat removed
1 T. black peppercorns
1 T. cumin seeds
2 t. coriander seeds
1 t. whole cloves
1/2 t. cardamom seeds
2 T. paprika
1 t. ground cinnamon
1/4 t. ground nutmeg
1 yellow onion, chopped
4 cloves garlic, chopped
1/4 C. vegetable oil
2 t. salt
In a small cast iron skillet over medium heat, toast the peppercorns, cumin, coriander, cloves and cardamom until lightly browned but not smoking.
Grind the whole toasted spices with the remaining spices in a spice grinder.
Blend the ground spices, onion, garlic, oil and salt in a food processor until mostly smooth.
Marinate and refrigerate the thighs in the spice paste for at least 4 hours or up to overnight.
Grill the thighs over medium-low direct heat 5-7 minutes per side, until an internal temperature of 160.
Cover and let rest 5 minutes.
6 large baking potatoes, peeled and sliced thick
4 Roma tomatoes, cored and quartered
1 small can of tomato paste
1 t. cumin powder
1 t. hot paprika
1 large pinch saffron threads
1 bay leaf, crumbled
2 t. sea salt
1 t. fresh ground black pepper
2 C. chicken broth
1 large red onion, quartered then sliced
1 green pepper, cleaned and sliced thin
1 large carrot, julienned
4 tbsp extra virgin olive oil
Preheat the oven to 400 degrees F.
Use a food processor to blend the tomatoes, paste, spices and chicken broth into a smooth sauce.
In a very large high sided skillet, saute the onion with a couple pinches of salt in oil over medium heat, then add the pepper and carrot. Cook a few minutes until softened but not browned.
Remove the veggies and combine with the sauce.
Scatter the potatoes in layers in the skillet.
Pour the sauce/veggies over the potatoes, and scoot the potatoes around until the sauce permeates the layers.
Drizzle a little olive oil over the top.
Bake for 45 minutes until it browns a little bit on the top.
1 large cauliflower
1/4 C. extra virgin olive oil
1 t. sea salt
1/2 t. freshly ground black pepper
2 large cloves garlic, pressed
1/2 C. tahini
1/4 C. water
1/4 C. Perennial Vinters Verjus
1 t. sea salt
Preheat oven to 400F.
Core the cauliflower, cut one direction into 4-5 thick slabs, then cut at 90 ° into 3/4" thick slabs.
Toss with oil, salt and pepper.
Bake 25-30 minutes in a single layer in a large roasting pan. Toss half way through, cook until well browned.
Combine garlic, tahini, water and verjus in a food processor. Add water if needed to loosen sauce.
Let cauliflower mostly cool, then toss with sauce.
Serve at room temperature.