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 […]

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 […]

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)
  • […]

Lamb Shanks and Barley Risotto

Pairing:
PINOT NOIR

MAIN COURSE

Lamb Shanks
AND BARLEY RISOTTO

Serves four

INGREDIENTS

  • Four meaty lamb shanks, cut

FOR BROTH

  • 2 or 3 carrots, large chop
  • 4 shallots, chopped
  • 2 large cloves garlic, minced
  • 1 large onion, chunked
  • 3 ribs celery, large chop
  • 2 leeks, white […]

Lamb Chops Roasted with Shallots, Tomatoes, and Olives

Pairing:
PINOT NOIR

MAIN COURSE

Lamb Chops Roasted
WITH SHALLOTS, TOMATOES, AND OLIVES
  • 4 cloves garlic
  • 2 tsp. salt
  • 3 T. fresh rosemary, chopped
  • 2 T. fresh thyme
  • olive oil (see below)
  • 8 lamb chops, 1 inch
  • 6 shallots
  • 8 Roma tomatoes
  • 1/3 cup […]

Hazelnut Crusted Salmon with Pesto

Pairing: Pinot Noir

MAIN COURSE

Hazelnut Crusted Salmon with Pesto

Serve with our Justice Vineyard Pinot Noir.

  • Four 6-oz wild salmon filets, skin removed
  • Hazelnut-Pesto crust (see below)
  • 4 T olive oil
  • Lime wedges

Dredge salmon in Hazelnut-Pesto crust on both sides, covering completely. Heat olive oil […]

Grilled Chicken Halves with Stuffed Portabellas

Pairing: Pinot Noir

MAIN COURSE

Grilled Chicken Halves with Stuffed Portabellas

This same marinade can be used with turkey breast or duck.

MARINADE

  • 3 T sherry wine vinegar
  • 3 T olive oil
  • 1 T lemon juice
  • 1 clove garlic, minced
  • ½ ts. each savory and basil
  • 1 […]

Giussey Galperti’s Lasagna

Pairing: Pinot Noir

MAIN COURSE

Giussey Galperti’s Lasagna

This recipe comes from Marilyn’s close friend, Peter Bianchi, whose roots are second generation Italian. Giussey is 88, and the family matriarch, living in Dongo, Lombardia, Italy, a town on Lake Como where Peter often visits. […]

Fresno Lamb Shanks

Pairing:
PINOT NOIR

MAIN COURSE

Fresno
LAMB SHANKS

Paul H. Huber, E & J Gallo Winery, Fresno

Harry and Ietje Orr have been members of the Bethel Heights Cellar Club since 2006. World travelers, they have great appreciation for food and wine. When they migrated to […]

Eggplant Saute with Lamb Keema

Pairing: Pinot Noir

MAIN COURSE

Eggplant Saute with Lamb Keema

It’s that time of year, still, when eggplant and tomatoes rule the garden. This is the time, too, when it is beginning to feel like fall. This dish captures both seasons. Enjoy!

  • 4 slender Japanese eggplants
  • […]