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So far bethelheights has created 143 blog entries.

Marilyn’s Pulled Pork Sandwiches

Pairing:
PINOT NOIR AND ROSÉ

MAIN COURSE

Marilyn’s Pulled Pork Sandwiches

Serves 10

Ingredients

  • 6 lbs pork loin rib end (or pork shoulder, though the fat content is higher)
  • Large hamburger buns or other soft sandwich rolls
  • One bunch chopped sage leaves (or use dried)
  • […]

Marilyn’s Pulled Pork Sandwiches 2017-11-07T19:49:43+00:00

Meatloaf — stuffed and rolled

Pairing: Pinot Noir

MAIN COURSE

Meatloaf – Stuffed and Rolled

Serves six

  • 2 lbs ground beef — not too dry — at least 15% fat content
  • 2 eggs, slightly beaten
  • 3/4 cup bread crumbs (can use good quality dried, or soft, soaked in milk, then […]
Meatloaf — stuffed and rolled 2017-11-08T10:25:53+00:00

Pete’s Roast Chicken

Pairing: Pinot Noir

MAIN COURSE

Pete’s Roast Chicken

Serve with Bethel Heights’ Justice Vineyard Pinot Noir.

When we first moved to Salem to begin a life of growing grapes and making wine, Pete’s was a great fish and poultry store, now closed.

Here is a recipe I […]

Pete’s Roast Chicken 2017-11-08T10:27:08+00:00

Roast Pork Tenderloin over Strawberry Rhubarb Purée

Pairing: Pinot Noir

MAIN COURSE

Roast Pork Tenderloin Over Strawberry Rhubarb Purée

Oven: 350 degrees

INGREDIENTS

  • 1 ½ lb. fresh rhubarb, cut into small chunks
  • ½ cup Pinot noir
  • ½ cup honey (or less to taste)
  • 2 T Dijon mustard
  • l cup mixed berries, frozen […]
Roast Pork Tenderloin over Strawberry Rhubarb Purée 2017-11-08T12:18:59+00:00

Roasted Moroccan Lamb and Carrots with Grilled Lettuce

Pairing: Pinot Noir

MAIN COURSE

Roasted Moroccan Lamb and Carrots with Grilled Lettuce

Served at the Cellar Club Event on April 24th, 2010

This is an adaptation from Vino d’Enrico Bernardo, a Paris restaurant with a high profile wine list. It is served there with chickpea […]

Roasted Moroccan Lamb and Carrots with Grilled Lettuce 2017-11-07T19:59:20+00:00

Roasted Quail with Pinot Noir Sauce

Pairing:
PINOT NOIR

MAIN COURSE

Roasted Quail
WITH PINOT NOIR SAUCE

Brine quail for four hours in 2 parts sea salt and 1 part sugar or Splenda. I also like to add a couple of tablespoons of black bean sauce, then water to cover. […]

Roasted Quail with Pinot Noir Sauce 2017-07-09T03:03:17+00:00

Tagliata – Grilled Steak Italian Style

Pairing: Pinot Noir

MAIN COURSE

Tagliata – Grilled Steak Italian Style

Serve with Bethel Heights’ Carter Vineyard or Casteel Reserve Pinot Noir

A friend from Iowa gave me a copy of Cook’s Country, www.CooksCountry.com, and one of the articles proved invaluable. For the steak eaters in your […]

Tagliata – Grilled Steak Italian Style 2017-11-07T20:42:52+00:00

Marilyn’s Red Cabbage Salad with Pickled Cucumber

Pairing:
PINOT NOIR

SALAD

Marilyn’s Red Cabbage Salad
WITH PICKLED CUCUMBER

Served with grilled or roasted salmon, our Pinot Noir Estate is an excellent wine choice.

Serves four

  • 1 English cucumber, halved lengthwise and thinly sliced
  • ½ red cabbage, thinly sliced
  • ½ red onion, chopped
  • ½ […]
Marilyn’s Red Cabbage Salad with Pickled Cucumber 2017-07-09T03:12:16+00:00

Garbanzo Fritters with Jicama Salad

Pairing: Aromatic Whites

APPETIZER

Garbanzo Fritters with Jicama Salad

Serve with Bethel Heights Pinot Gris

FRITTERS

1 ½ cups cooked garbanzo beans

Soak overnight – one cup dried beans Day two: Drain. cover with two inches clean water and add a teaspoon dry mustard to the cooking water. Cook till […]

Garbanzo Fritters with Jicama Salad 2017-11-06T13:55:41+00:00

Herbed Shrimp with Red Pepper Dipping Sauce

Pairing: Aromatic Whites

APPETIZER

Herbed Shrimp with Red Pepper Dipping Sauce

Serve this appetizer (6 to 8 portions) with Bethel Heights Pinot Gris

Here is a very tasty, simple appetizer, especially if you have small containers of red pepper sauce handy in your freezer. I […]

Herbed Shrimp with Red Pepper Dipping Sauce 2017-11-07T20:11:58+00:00