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 […]

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 […]

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 […]

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 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 […]

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 […]

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 […]