Livermore Valley, CA – For a second year, Wente Vineyards and Phillips Seafood have partnered in a cross-promotional program in the retail grocery channel. Once again offering savings on Phillips products, this year the wine and seafood companies teamed up for their inaugural “East meets West Crab Challenge” to include custom wine and crab meat pairing recipes, retail coupons off the purchase of Phillips Seafood*and an online Sweepstakes*. Competing in the program were Wente Vineyards chef Owen Nattrass and Phillips Seafood chef Todd Weisz. Both chefs were challenged to make two different dishes using Phillips Crab Meat paired with Wente Vineyards Morning Fog Chardonnay and Wente Vineyards Southern Hills Cabernet Sauvignon. Consumers could download these unique recipes online and enter to win a trip for two*to Wente Vineyards in the Livermore Valley, California.
One lucky winner, Mr. Delano Jennings from Yakima, WA, will be visiting Wente Vineyards June 8-10, 2012 for a two-night stay at the Cottage at Wente Vineyards. Additionally, Mr. Jennings and guest will enjoy a customized food and wine pairing dinner at The Restaurant at Wente Vineyards, and several private wine tours and tastings.
Custom recipes developed by Wente Vineyards' Chef Owen Nattrass included Green Garden Gazpacho with Crab, Almonds and Avocado and Pan Roasted Sea Bass with Duck Fat Fingerlings, Red Wine Crab Butter, Trumpet Mushrooms and Cabernet Jus.
Phillips’ Chef Todd Weisz newly created dishes included Lemon Caper Crab Cake and Crab Farfalle Puttanesca.
Green Garden Gazpacho with Crab, Almonds and Avocado
Paired with: Wente Vineyards Morning Fog Chardonnay (serves 4)
For the gazpacho:
4 heirloom cucumbers peeled and cut into rough chunks (we prefer lemon or Armenian cucumbers)
1 c. green grapes
2 gypsy peppers (seeded)
4 cloves peeled garlic
1 c. yellow onion, roughly chopped
2 Tbsp. Slivered almonds
2 Tbsp. sherry vinegar
2 Tbsp. chopped basil
a pinch- chili flake
to taste- salt
For the garnish:
8 oz. Phillips Special Crab Meat
1 avocado cut into a small dice
1 heirloom cucumber cut into small dice
1 Tbsp. slivered almonds
4 large basil leaves cut chiffonade
pinch flake salt
1 lemon
4 cucumber blossoms (optional)
1 bachelor button picked (optional)
Method:
Gazpacho: combine all the ingredients for the soup in a Vitaprep or other variable speed blender. Puree smooth for 3-5 minutes. Strain through a fine sieve and discard the pulp. Place in the refrigerator for one hour to chill
Service: in a small bowl combine the crab meat, avocado, cucumber and basil. Add a small squeeze of lemon juice. Spoon a small mound of the crab mixture slightly off-center in the well of four soup bowls. Garnish each of the mounds with slivered almonds, flake salt bachelor button pieces and a cucumber blossom. Carefully ladle the gazpacho around the crab mixture and serve.
Pan Roasted Sea Bass with Duck Fat Fingerlings, Red Wine Crab Butter, Trumpet Mushrooms and Cabernet Jus
Paired with: Wente Vineyards Southern Hills Cabernet Sauvignon
(Serves 4)
For the Potatoes:
8 medium sized fingerling potatoes (cut in half lengthwise)
2 fl oz. of melted duck fat (or olive oil)
1 tsp. picked thyme leaves
to taste- salt
For the Crab Butter:
¼ lb – unsalted butter
8 oz. Phillips Special Crab Meat
1 fl oz. Wente Vineyards Southern Hills Cabernet Sauvignon
½ tsp. picked thyme leaves
½ tsp. minced oregano leaves
To taste- Salt
For the Mushrooms:
6 oz. king trumpet mushrooms (cut into quarters lengthwise)
1Tbsp. grapeseed oil (or other neutral oil)
1 tsp. picked thyme leaves
To taste- salt
For the Cabernet Jus:
6 oz. aged beef scrap
2 Tbsp. grapeseed oil (or other neutral oil)
½ c. large diced red onion
1 head of garlic (cut in half)
2 Tbsp. tomato paste
3 c. Wente Vineyards Southern Hills Cabernet Sauvignon
1 fresh bay leaf
1 tsp. whole black pepper
2 thyme sprigs
8 c. veal stock
For the Fish:
4 ea- 4 oz portions of skin on sea bass
to taste- kosher salt
to taste- black pepper
2 Tbsp. grapeseed oil (or other neutral oil)
For the plate:
As needed- micro Russian kale
Method:
Sauce: Heat 2 tablespoons of oil in a wide sauce pan until it just starts to smoke. Add the aged beef scrap and let cook, stirring every couple of minutes until evenly browned (about 10-12 minutes). Add the red onion and continue stirring every couple of minutes until onions start to caramelize. Add the tomato paste and garlic. Pour in the Cabernet and allow to reduce by 2/3. Add the veal stock, bay leaf, thyme and black pepper. Reduce the heat and bring the sauce down slowly to 1/3 its original volume. Strain through a fine mesh sieve and skim any remaining fat off the top.
Crab Butter: Allow butter to soften at room temperature for half an hour. Combine the crab, butter, Cabernet and herbs in the bowl of a stand mixer. Using the paddle attachment blend the butter at medium speed until fully incorporated. Season to taste with salt and black pepper. Place compound butter in a plastic storage container and refrigerate until needed.
Potatoes: Preheat oven to 425 degrees. Combine potatoes, duck fat, herbs, salt and pepper in a large mixing bowl and stir until potatoes are evenly coated. Lay the potatoes on a parchment lined sheet pan and roast in the oven until tender and caramelized.
Mushrooms: Combine mushrooms, oil, herbs, salt and pepper in a large mixing bowl, and toss to until mushrooms are evenly coated. Spread mushrooms evenly on a parchment lined sheet pan and roast in the oven until well caramelized.
Fish: Liberally season both sides of the fish with salt and pepper. Place 2 tablespoons of oil in a large sauté pan and heat until the oil barely begins to smoke. Place the fish in the pan flash side down and let cook for 2 minutes. Carefully flip the fish over and gently press to make the skin lay flat. Cook on the stovetop for about 1 minute then place the pan in the oven and let cook for 3-5 minutes or until fish is firm to the touch. Remove fish from the pan and let drain on a napkin.
Service: Place 4 potato halves in the center of each plate. Top with a small mound of roasted trumpet mushrooms. Lean the fish against the mushrooms and top with a small amount of the crab compound butter. Drizzle the cabernet jus around the plate and garnish with micro kale.
Lemon Caper Crab Cake
Paired with: Wente Vineyards Morning Fog Chardonnay
Yield: 4 crab cakes
Ingredients:
8 oz. Phillips Crab Meat
1 egg
1 Tbsp. lemon Juice, fresh
1 ½ tsp. capers, drained
1/3 c. bread crumbs, plain, lightly toasted
1 Tbsp. mayonnaise, light/reduced-fat
1/8 tsp. garlic powder
¼ tsp. lemon pepper seasoning
½ tsp. Worcestershire sauce
1/8 tsp. salt
2 Tbsp. butter
1 Tbsp. sweet yellow onion, minced
Preparation Instructions:
1 .In medium mixing bowl, beat egg until frothy. Stir in lemon juice, capers, mayonnaise, garlic powder, lemon pepper seasoning, Worcestershire sauce and salt, until well blended.
2. Melt 1 Tbsp. of the butter in a medium sauté pan over medium heat. Sauté onion until soft, approx. 3-5 minutes. Set aside to cool.
3. Fold cooled onions into mixture in bowl until well blended. Gently fold in bread crumbs, then crab meat.
4. Form mixture into 4 round or oval cakes.
5. Heat remaining butter in sauté pan over medium low heat. Cook each crab cake until golden brown on each side, approx. 3 minutes per side, turning cake gently during cooking.
6. Serve immediately with lemon or lime wedges, if desired
Serving suggestion: Serve with cocktail sauce, “spiked” with added hot sauce or horseradish, as desired.
Crab Farfalle Puttanesca
Paired with: Wente Vineyards Southern Hills Cabernet Sauvignon
Yield: 4 portions
Ingredients:
8 oz. Phillips Crab Meat
2 Tbsp. virgin olive oil
2 tsp. garlic, minced
1 shallot, minced
14.5 oz. can petite diced tomatoes
1 Tbsp. capers
¼ c. pitted and halved black olives, such as Gaeta or Kalamata
½ tsp. anchovy paste
¼ tsp. dried basil
¼ tsp. crushed red pepper flakes
8 oz. dry farfalle (bow tie) pasta, cooked al dente and drained
optional: grated Parmesan or Romano cheese
1 Tbsp. fresh parsley, minced, for garnish
Preparation Instructions:
1. Heat oil in large sauté pan over medium heat. Sauté garlic and shallot until translucent. Do not brown. Add all remaining ingredients. Lower heat to simmer and simmer, covered 20-25 minutes.
2. Just before serving gently fold in crab meat and heat through. Toss cooked pasta in sauce and top fresh parsley and generous amounts of grated cheese, if desired.
Serving Suggestion: For a thicker sauce add 1-2 tsp. tomato paste.
*Where legal
About Wente Vineyards
Founded in 1883, Wente Vineyards is the oldest continuously-operated, family-owned winery in the country; owned and managed by the fourth and fifth generations of the Wente family. The winery draws from nearly 3,000 acres of Estate vineyards in the Livermore Valley, San Francisco Bay and Arroyo Seco, Monterey appellations to create an outstanding portfolio of fine wines. Wente Vineyards is distributed in all 50 states and in over 70 countries worldwide. In 2010, Wente Vineyards was among the first wineries to receive the Certified California Sustainable Winegrowing designation, and one of the only wineries to certify every aspect of its business. In 2011, Wente Family Estates was named American Winery of the Year by Wine Enthusiast and a top 30 wine company by Wine Business Monthly. 2012 marks the 100th anniversary of the Wente family bringing Chardonnay cuttings to California. Today, the Wente clone of Chardonnay is the most widely planted in California.
Located just east of San Francisco in the historic Livermore Valley, Wente Vineyards is recognized as one of California’s premier wine country destinations. The property features wine tasting, world-class concerts, award-winning fine dining and championship golf. For more information, visit www.wentevineyards.com.
About Phillips Foods
Phillips Seafood Restaurants and Phillips Foods, Inc. is a family-owned business founded in 1956 with headquarters in Baltimore. They are best known for their famous Maryland style crab cakes and seafood dishes bringing genuine Maryland style favorites to life served at more than 20 Phillips Seafood Restaurants throughout the Eastern time zone. In addition, Phillips isrecognized as the leading importer and distributor of crab meat and other crab products in the U.S.
The company has additional lines of the highest quality seafood items for both retail and foodservice customers as well as company owned restaurants. Owning and operating crab plants and seafood restaurants for over 90 years has placed Phillips in a unique niche in the food world. Phillips Foods is making seafood a bigger part of life by producing and distributing the most delicious seafood products on the market today. To find out more information about Phillips, call 1.888.234.CRAB or visit www.phillipsfoods.com
Source: Phillips Foods
