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. […]

Giussey Galperti’s Lasagna 2017-11-06T21:34:01+00:00

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 […]
Grilled Chicken Halves with Stuffed Portabellas 2017-11-07T19:47:15+00:00

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 […]

Hazelnut Crusted Salmon with Pesto 2017-11-07T21:28:44+00:00

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 […]
Lamb Chops Roasted with Shallots, Tomatoes, and Olives 2017-07-09T02:36:41+00:00

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 Shanks and Barley Risotto 2017-07-09T02:40:12+00:00

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