MANGO OR PAPAYA SALSA:
Recipe by Hugh Carpenter

Ingredients:
2 tablespoons minced green onion
2 tablespoons chopped cilantro sprigs
1 tablespoon finely minced fresh ginger
1 cup chopped Mango or Papaya flesh
3 tablespoons freshly squeezed lime juice
2 tablespoons light brown sugar
1/2 teaspoon salt
1/2 teaspoon Asian Chile sauce


Preparation:
In a bowl, combine all of the ingredients and mix well. Cover and refrigerate. The salsa will keep for 12 hours. Use on broiled, barbecued, or battered fish. Can use a combination of Mango and Papaya totaling 1 cup. Adjust the Asian chile sauce to make it less or more spicey.

DEBBY'S CHOCOLATE MOUSSE CAKE:
Serves 16.

Ingredients:

Crust:
3 cups “Famous” chocolate wafers (processed into crumbs)
1 cup butter (melted)
2 tablespoons granulated sugar
 
Filling:
16 oz. (1 pound) semisweet chocolate (Scharffen Berger or Valrhrona is best but Bakers chocolate etc. or Tollhouse chocolate chips also work fine in this recipe
2 eggs
4 egg yolks
4 egg whites
2 cups whipping cream
6 tablespoons powdered sugar

Preparation:

To make crust place wafers into bowl of food processor and turn on until wafers become crumbs. Place in a medium bowl. Add sugar then mix in butter. Place in bottom and up the sides of a 10 inch spring form pan. (You will need to use your hands to press up the sides. The top edge will not be straight).

Melt the chocolate in top of double boiler or alternatively in a bowl placed in a hot water bath. Remove from heat. Beat whipping cream with the powdered sugar until holds high peaks (but not stiff). Beat egg whites until stiff but not dry. Stir 2 whole eggs into the melted chocolate. Mix egg yolks into chocolate mixture.

Place a large scoop of whipped egg whites and whipped cream into the chocolate mixture to thin slightly. Pour chocolate mixture into the whipped cream and fold together just until blended. Pour chocolate/cream mixture into egg whites and fold together well until all traces of cream and egg whites are gone.

Pour mixture into spring form crust. Smooth top and chill overnight or in freezer to set. When ready to serve remove sides from pan. (will need to run knife around edge to loosen) If topping with whipped cream, beat 2 cups whipping cream adding 4 tablespoons powdered sugar until stiff. Spread on top of chilled mousse.

Chocolate Leaves:
Melt 4 oz. semisweet white or dark chocolate (chips work very well) and 1 teaspoon vegetable oil together. With a small spoon place a generous layer of chocolate on the back side of a clean and dry Camillia leaf. Don’t worry if some overlaps the edges of the leaves. Place on a sheet pan and put in the freezer until ready to serve mousse (can be done well ahead of time and just kept in the freezer). Just before serving, peal leaf away from chocolate and place on top of mousse. I usually place in groupings of 3-4 leaves across the top but you can get creative and place them anyway you want. The leaves are very impressive but extremely easy to do. For further decoration you can add chocolate covered coffee beans or other candy. Use your imagination.

Note: This is the best mousse I have ever tasted and when prepared with the leaves it is truly beautiful but still relatively easy.

CHOPS WITH BLUE CHEESE, CHILES, AND WALNUTS
Serves 4.

Ingredients:
1/4 cup peanut or safflower oil
2 cloves garlic, minced 
2/3 cup chicken broth
1/3 cup heavy cream
2 tablespoons oyster sauce
2 tablespoons freshly squeezed lemon juice
1 teaspoon cornstarch
1 teaspoon Asian chile sauce or your favorite hot sauce
4 (1- to 2-inch-thick) bone-in pork or veal chops
Salt
Freshly ground black pepper
1/2 cup cup all-purpose flour
1/4 cup chopped fresh basil
2 ounces blue cheese, crumbled
1/4 cup walnuts, toasted


Advanced Preparation:
Place a small sauté pan over medium heat. When hot, add 1 tablespoon of the oil. When the oil is hot, add the garlic and sauté for about a minute, until it begins to brown. Immediately stir in the broth, cream, oyster sauce, lemon juice, corstarch and chile sauce. (The sauce can be covered and refrigerated for up to 8 hours before using.)

Last-Minute Cooking:
Preheat the oven to 300ºF. Season the pork chops with salt and pepper. Lightly dust on both sides with flour, shaking off any excess. Place a large sauté pan over medium-high heat. When the pan is hot, add the remaining 3 tablespoons oil. When the oil just begins to smoke, add the chops. Cook, turning once, for 2 minutes on each side, until browned. Transfer the pan to the oven. Cook for 10 to 12 minutes, until the meat registers 145ºF on an instant-read meat thermometer. The meat should still be slightly pink in the center. Transfer the chops to warmed dinner plates. Return the pan to the stovetop over medium-high heat. Add the sauce and bring to a boil until thickened. Stir in the basil. Spoon the sauce over he chops, sprinkle on the cheese and nuts and serve at once.

Menu Suggestions:
Egg noodles; arugula and bean sprout salad.

LAMB SHANKS 'KIMMEL'
SERVED WITH OLIVES, LEMON AND BASIL
Serves 4.

Ingredients:
4 each Lamb Shanks, each should weigh 1.25lbs. approximately
1 T. Sea Salt
2 t. Black Pepper
1/4 C. Canola Oil
1 each Sweet Onion, peeled and sliced
3 each Carrots, peeled and sliced
1 each Tomato, chopped
4 cloves Garlic, roughly chopped
2 T. Tomato Paste
2 T. Flour
1 each Lemon, zest only
1/2 t. Red Pepper flakes
2 each Bay Leaves
1 t. Fennel Seeds
2 each Star Anise
1 sprig Thyme
1 sprig Rosemary
1 qt. Chicken Broth
1 c. Olive Oil Cured Black Olives
1 t. dried Oregano
1 bunch Basil, chopped roughly
1 each Lemon, zest only


Preparation:
Season lamb with sea salt and black pepper, then sear on all sides, remove from pan and reserve. Add sliced onions and carrots and cook till lightly browned and tender, about five minutes. Add chopped tomato and garlic and continue cooking two minutes. Add tomato paste and flour and stir till well mixed. Add first lemon zest, red pepper, bay leaves, fennel seeds, star anise, thyme, rosemary and chicken stock. Stir well; add lamb and cook slowly for about 3 hours or till the lamb meat is so tender it starts to fall off the bone.

Remove lamb from broth, strain sauce pressing the solids in a mesh strainer to extract all the flavors. Add the olives, oregano, chopped basil and second lemon zest. Return the lamb to the pan, pour yourself a great big glass of Kimmel Merlot and get ready to smile!!!

Chef’s Note:
This is one of my favorite preparations of lamb. I would serve with either pappardelle tossed in butter or roasted potatoes. The wonderful earthy and Mediterranean flavors of this lamb preparation perfectly suit the 2007 Kimmel Merlot. Merlots tend to have brighter acid which allows them to pair to richer cuts of meat, like shanks, better. Kimmel’s Merlot shares with Pinot Noirs the natural ability to pair with almost anything, from Salmon to Mushu Pork to all points in between.
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About Chef François:
François de Mélogue’s earliest attempts at cooking began with the filleting of his sister’s goldfish at age two and a braised rabbit dish made with his pet rabbits at age seven. He eventually stopped cooking his pets and went to the highly esteemed New England Culinary Institute before presiding as Executive Chef over some of America’s best restaurants and country inns. In 2003, his new restaurant Pili Pili was rated in the “Top Ten new restaurants in the World” by Food and Wine magazine. Chef de Mélogue, his lovely wife Lisa and eight-month old Beaumont have formed Creative Hospitality Solutions, a Consulting company, to aid wineries in Marketing, Hospitality and all things Food. Photo Credit: channel4.com

ASIAN-LIME BABY BACK RIBS SERVED WITH
GRILLED PARMESAN BALSAMIC CORN:
Serves 4.

Ingredients:
2 sides pork baby back ribs
 
Rib Rub:
1 1/2 tablespoon kosher salt
1 1/2 tablespoon brown sugar
2 teaspoons dry mustard
1 teaspoon ground ginger
1/2 teaspoon cayenne pepper
 
Asian-Lime Sauce:
3 tablespoons fresh ginger – coarsely chopped
2 tablespoons fresh garlic – coarsely chopped
3/4 cup rice vinegar
1/2 cup low sodium soy sauce
1/2 cup ketchup
1/2 cup fresh cilantro – chopped
1/3 cup fresh lime juice
1/3 cup brown sugar
1/4 cup hoisen sauce
1/4 cup honey
2 tablespoons dark sesame oil
1 tablespoon crushed red pepper flakes

For the Grilled Parmesan Basamic Corn:

4-6 ears fresh corn on the cob – shucked 
1/4 cup olive oil
3 tablespoons balsamic vinegar
1 1/2 cup parmesan cheese – finely grated
Salt

Preparation:
Baby Back Ribs
In order to make the ribs more tender, remove the membrane that covers the underside of the ribs. Do so by laying the ribs meaty side down on a flat surface, with a small knife, loosen a corner of the membrane, grasp it with a paper towel and pull it off.

In a small bowl, combine the ingredients for the rub. Apply the rub to the ribs on both sides. Place the ribs on a rimmed sheet pan, cover and place in the refrigerator. Preheat oven to 275 degrees. After approximately 1 hour minimum (can do early in the day) remove ribs from the refrigerator and place in the oven. Cook for one hour.

Stir together ingredients for the sauce. Remove ribs from oven. Preheat barbeque to medium. Coat the ribs on both sides with sauce.

Place the ribs on the grill and BBQ for app. 10 minutes adding additional sauce half way through. Since the ribs have already been cooked, they are just reheated on the BBQ to char them and add flavor.

Remove from grill, and cut into individual ribs. Serve with additional sauce if desired.

Grilled Corn:
Preheat BBQ. Place the corn on the hottest part of the grill and cook app. 5 minutes or until grill marks appear on the first side of the corn. Roll each ear over a quarter turn 2-3 minutes. Then repeat 2 more times.

In a small bowl, mix together the olive oil and balsamic vinegar. Pour into a flat plate large enough to roll the corn in. Spread the grated parmesan into a shallow pan or plate large enough to hold the corn. Remove corn from the grill and lightly season with salt. Immediately roll each corn cob in the oil/vinegar plate, then dredge in the parmesan cheese plate to lightly coat. If necessary lightly sprinkle on additional cheese.

Serve immediately.

MEDITERRANEAN SHRIMP PASTA:
Serves 2.

Ingredients:
1/2 cup butter
1/2 garlic, pressed or finely chopped
12 jumbo shrimp, cleaned with tails left on
1 bunch asparagus tips, lightly blanched
1/2 cup mixed olives, seeded and sliced
3 large Roma tomatoes, diced
1/4 cup capers
1/4 cup fettuccini, cooked
1/4 cup olive oil
1/2 cup lightly chopped fresh basil
1/2 cup parmesan cheese,grated

Preparation:
Cook fettuccini as directed. Drain pasta and set aside. In a large sauté pan melt butter. Add garlic and cook lightly. Add shrimp and lightly sauté. Remove shrimp and set aside. With pan on low- medium heat, add asparagus tips, olives and capers and lightly sauté. Add tomatoes then olive oil and basil. Add cooked pasta and shrimp. Sprinkle parmesan cheese on top. Lightly toss. If you would like sprinkle additional parmesan cheese on top before servingitional parmesan cheese on top before serving


Note: Whole wheat pasta such as linguini can be used in place of the fettuccini. You can also add different Italian sausages (sliced) or scallops to compliment the shrimp.

ZINFANDEL BRAISED BONE-IN PRIME BEEF SHORT RIBS,
CARROT PEARL COUSCOUS, ROASTED ASPARAGUS:

Recipe courtesy The Winery Restaurant & Wine Bar, Tustin Ca
Executive Chef Yvon Goetz

Serves 4.

Ingredients for the short ribs:

4 1 lb. short ribs, bone in
1 bottle of your favorite Zinfandel
1 quart veal stock
2 tsp vegetable oil
1 cup flour
1 T tomato paste
1 cup carrots, peeled and diced
1/4 cup leek, diced
1 cup onion, peeled and diced
2 stalks celery, diced
5 cloves of garlic, crushed
1 tsp black peppercorn, crushed
1 bunch fresh thyme
1 bay leaf

For the pearl couscous and garnish:
1 cup Pearl (Israeli) Couscous (can be found in well stocked grocery stores or specialty food stores)
1/2 cup onion, chopped
2 each garlic cloves, chopped
1/2 cup white wine
1 cup carrot juice
1 oz. butter
1 tsp chives, chopped
Salt and pepper
20 each green asparagus, blanched
4 slices proscuitto (or bacon) slices

Preparation:
Short Ribs
Debone the short ribs and save 4 bones. Wrap each short rib around one of the bone and tie with a piece of butcher string. Season well with salt and pepper and dust with flour shaking off the excess. In a medium size pot sear the short ribs in the vegetable oil until golden brown. Remove the ribs and set aside. Sauté the onion, carrot, celery and garlic in the remaining oil for about 4 minutes. Add the tomato paste and cook for 2 more minutes, pour the red wine over the vegetables and reduce by 2/3. Add the veal stock to the vegetables mixture, place the meat in the pot making sure the meat is covered with the stock and bring to a quick boil. Add the black peppercorn, bay leaf and fresh thyme sprig and cover with a lid or a sheet of foil. Cook for about 2 1/2 hours or until very tender in a 300ºF oven. When cooked remove the meat from the stock, strain the stock in a fine mesh strainer and reduce until right consistency (syrupy). Set aside.

Pearl couscous:
Heat 1 teaspoon olive oil in medium sauce pot over medium heat, sweat the finely chopped onions and garlic for 1 minute, and add the couscous stirring occasionally for 3 minutes. Add the carrot juice, salt and pepper and simmer until liquid is absorbed and couscous is still al dente, about 10 minutes. Remove from the heat and add the butter and chopped chives. To serve, toss the shrimp with the sauce. Transfer to a serving platter or a decorative bowl and serve immediately. Extra sauce can be served in a small bowl for dipping.

Asparagus:
Peel the bottom part of the asparagus and quickly blanch in salted boiling water for 30 seconds. Cool down in iced water. Wrap 5 asparagus in the proscuitto slice, place on a baking tray, drizzle with a little olive oil, salt and pepper and bake in a 350ºF oven for 5 minutes.
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PLATE ASSEMBLY
Arrange the couscous onto the center of the plate, remove the string from the short rib and place on top. Pour some of the hot sauce over it making sure to cover the meat well. Lean the asparagus against the ribs and finish the presentation with a sprig of fresh thyme.

Bon Appetit!

CHILLED SHRIMP WITH BASIL PONZU SAUCE:

Recipe by Hugh Carpenter

Ponzu sauce, a Japanese dipping sauce, begins with soy and citrus juice. The flavors should be sweet, sour, and slightly spicy, with no one flavor dominating. Try substituting freshly squeezed tangerine or grapefruit juice for the lime, or using cilantro instead of basil. This recipe provides a fail-safe technique for cooking shrimp. Follow the boiling and icing procedure, whisk together the Basil Ponzu Sauce, and serve with Kimmel Vineyards Chardonnay!

Ingredients:
1 lb. raw medium-to-large shrimp
Basil Ponzu Sauce

To make the sauce:
In a small non-reactive bowl, combine the following sauce ingredients and mix well.
2 tablespoons thin or low-sodium soy sauce
2 tablespoons freshly squeezed lime juice
2 tablespoons freshly squeezed orange juice
2 tablespoons light brown sugar
2 tablespoons flavorless cooking oil
1/2 teaspoon Asian chile sauce
1 tablespoon finely minced ginger
1 clove garlic, finely minced
1/4 cup chopped fresh basil

Shell and devein the shrimp (leaving the tail attached). Bring 4 quarts of water to a rapid boil and add the shrimp. Cook the shrimp until done, about 1 minute (to test, cut a shrimp in half; it should be white in the center). Drain the shrimp in a colander and transfer immediately to a large bowl of ice water. When chilled, drain and refrigerate until ready to use. If not serving right away, refrigerate. The recipe can be completed to this point up to 10 hours before serving.

To serve, toss the shrimp with the sauce. Transfer to a serving platter or a decorative bowl and serve immediately. Extra sauce can be served in a small bowl for dipping.
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