Wine Club Member Recipes: Goosecross Napa Valley Family Winery

Don's Prime Rib ... by Don Grogg

Goosecross Cellars Recipe for Howell Mountain Cabernet Sauvignon

In Texas, we like beef and big wines like Goosecross Cabernet!

Serve with a Caesar salad, creamy horseradish sauce, mashed potatoes and Goosecross Howell Mountain Cabernet

Cooking Equipment:
Smoker type BBQ pit
Oak or Hickory wood chips

Ingredients:
Boneless Prime Rib (10 to 15 pounds)
(wholesale clubs like Sam's & Costco have whole boneless prime ribs fresh is cryovac)
black pepper, salt & garlic powder
or
Original Wham seasoning
(made by Don's friend, John Willingham in Memphis, TN)

BBQ Prime Rib:
This is a prime rib cooked on a smoker type BBQ pit. A Weber Kettle or gas grill might work. Check your instruction manual for smoking directions. We use oak or hickory wood, but cut up old wine barrels should be great for this recipe.

Season a whole boneless prime rib (about 10 lbs.) with black pepper, salt and garlic powder or use Original Wham seasoning available at www.willinghams.com.

Place prime rib on grill, not directly over hot coals & wood, and close the lid.
Do not turn the prime rib and do not lift it with a fork.

Important!
Maintain cooking temperature in pit at 250°. Insert cooking thermometer in thickest portion of prime rib. Smoke the meat for about four hours or until medium-rare 125°-130°.

Take prime rib off the grill and place in a clean, dry ice chest and close the lid. Let sit for 30-45 minutes.

Remove and slice.

Serves 12 very well

Grilled Duck Breast with Raspberry Cardamom Vanilla Bean Sauce
by Chef Marty Blitz--Florida

For Duck Breast
4 each - 6 ounce duck breasts
To taste - salt and pepper
1/4 tsp - garam masala

Place all sauce ingredients in saucepan. Heat on simmer for fifteen minutes then strain. Reduce until slightly thickened (till the consistency allows sauce to drip, not run, off the spoon.

For Sauce
1 pint - raspberries, fresh or frozen
4 ounces - granulated sugar
6 each - cardamom pods, crushed
1 each - vanilla bean, scraped
2 Tsp - rice vinegar
1 tsp - orange zest
1 cup - water

Season with salt, pepper and garam masala. Place the duck breast on a gas grill with the skin side down. Grill until crispy then turn over and grill one minute more. Place duck in 450-degree oven for about three minutes. Remove and let rest for 5 minutes, then slice and serve with sauce and a cilantro garnish. Suggested side dishes are basmati rice pilaf or sweet potato samosa.

Grilled Rosemary Lamb Chops with Balsamic Reduction Sauce ... by Linda Gaylor

Goosecross Cellars Recipe for 1998 Napa Cabernet Sauvignon

Balsamic Reduction Ingredients:
1/2 cup balsamic vinegar
1 Tablespoon brown sugar (packed)
1 sprig rosemary
1 clove garlic, crushed

In a small saucepan, mix the balsamic vinegar and brown sugar. Add the whole sprig of rosemary and the crushed clove of garlic. Bring the mixture to a boil (stir occasionally). Continue boiling for 5 to 8 minutes until the sauce is a medium thick syrup. Remove the rosemary and garlic and let cool. Mixture will thicken as it cools. Double recipe for more sauce.

Grilled Rosemary Lamb Chops Ingredients:
6 lamb chops
3 sprigs of rosemary
Steak & chop grilling seasoning

Lightly season chops with your favorite seasoning mix. Press a small rosemary sprig onto each side of the chop. Grill to perfection. Drizzle reduction sauce over the chops and serve.

Serves 2

Grogg Spice ... by Don Grogg

Goosecross Cellars Recipe for 1999 Chardonnay

Eight ounces of each of the following
Fine ground black pepper
Kosher salt
Ancho chili powder
Garlic powder
Chicago steak seasoning

One ounce of fine parsley flakes

If the parsley is too coarse run in food processor to cut very fine so it will come out of shaker

All of the spices should be purchased from:
Penzey's Spices, 516 W 19th St, (713) 862-6777

Horseradish Crusted Pork Loin ... by Don Grogg

Goosecross Cellars 2001 Recipe for 1998 Rutherford Merlot

Two pork tenderloins
Salt and pepper
1 tablespoon mayonnaise
1 tablespoon Dijon mustard
Sprinkle of garlic salt
3 tablespoons prepared horseradish
2 cups toasted homemade breadcrumbs (I like sourdough bread or bagels for this)

Preheat oven to 375 degrees.

Salt & pepper pork loin and pan sear on all sides until brown.
Allow it to cool, to bare hand temperature.

Blend mayonnaise, mustard & garlic salt.

Mix breadcrumbs with horseradish and set aside.

Coat loin with a mayo/mustard/garlic blend.
Roll in breadcrumbs mixture.
Insert thermometer in loin and cook until inside temperature reaches 150 degrees.

Slice and serve with horseradish mashed potatoes or Risotto Milanese.

Another variation to this recipe:
Marinate the pork loins in Goosecross Cellars Merlot & olive oil with rosemary, thyme, fennell seed and pepper corns (crushed lightly), overnight or for a few hours.

Kicked Up Pasta Sauce ... by Don Grogg

Goosecross Cellars Recipe for AmerItal II

A big step up from the classic Penne Ala Vodka

Accompany the pasta with a Vinaigrette salad, bread and Goosecross AmerItal

Very Rich, Just delicious
Perfect with AmerItal

Ingredients:
12 ounces penne or bowtie pasta

5 garlic cloves, chopped
1 medium yellow onion, chopped
1 to 2 tablespoons olive oil
1 can Italian tomatoes (28 ounces), chopped
2 teaspoons sugar
3/4 cup AmerItal
fresh basil, chiffonade
salt & pepper
Italian red pepper flakes (optional)
1/4 cup Vodka
8 ounces cream cheese
Reggiano parmesan cheese, grated

Pasta:
Cook pasta in large pot of boiling salted water until al dente, stirring occasionally. Drain pasta and return to same pot to keep warm.

Prepare Sauce:
Sauté garlic and onion in olive oil until wilted. Add tomatoes, sugar, AmerItal II and simmer 10 minutes. Add basil chiffonade, salt, pepper and red pepper flakes to taste.
Then add 1/4 cup vodka and 8 ounces of cream cheese. Bring to barely a boil and turn off the heat. Stir till cream cheese is melted completely.

Garnish:
Freshly grated Reggiano Parmesan Cheese

Serves 4

Lavender & Apple-wood Smoked Duck over Baby Lettuce with Goat Cheese, Fresh Herbs & Dressed with Sweet Mustard Vinaigrette ... by Chef Kelly McDonald--Wine Train

Goosecross Cellars Summer 2000 Recipe for 1998 Syrah

This fantastic recipe was created by Chef Kelly MacDonald of the Napa Valley to be paired with the Goosecross 1998 Syrah. Many thanks to an outstanding chef and a job well done!

Ingredients for Smoked Duck Breast over Baby Lettuce:
(1) 8 oz breast of Duck (Muscovy duck is recommended by chef Kelly MacDonald)
Apple-wood chips
3-4 Sprigs fresh Lavender
2 heads Baby Butter Lettuce
(1) 3 oz. Log SkyHill Farms Goat Cheese Chevre (mild)
1 teaspoon black pepper
25 Gold Cherry Tomatoes

Procedure for the grilling the duck:
Soak 3 cups of Apple-wood chips in water. Light BBQ . Salt & pepper the duck breast and place 3-4 sprigs of lavender on top of duck. Set aside. When the coals are white hot, sprinkle the Apple-wood chips over the coals, and place the duck breast fat side down on the grill with the lavender on top of the meat. Smoke about 10 minutes with the lid on the BBQ. Using tongs, remove the lavender sprigs from the duck, flip the meat and replace the lavender sprigs on top of the duck. Smoke until the internal temperature is 130º or Medium-rare. Remove the duck breast from the grill and set aside. Cool at room temperature. Once cooled, cover and refrigerate for 1 hour.

Procedure for the Salad:
Remove the baby lettuce leaves carefully from the stem keeping them whole, wash thoroughly, and drain. Wash the cherry tomatoes well and pat dry. Assemble baby lettuce on the plates using equal parts light and green leaves. Garnish with the gold cherry tomatoes. Lay out a sheet of wax paper and sprinkle black pepper around the center of the wax paper. Roll the goat cheese log, coating it with the pepper. Refrigerate 20 minutes. With a sharp knife, cut slices of goat cheese wiping knife clean each time. Arrange goat cheese slices on the plates with the butter lettuces and tomatoes.

Ingredients for Sweet Mustard Vinaigrette:
3 Tablespoons Mayonnaise
1/4 cup Sweet Honey Mustard
1 Tablespoon fresh Tarragon, chopped
1/4 teaspoon Black Pepper
1/4 Apple Cider Vinegar
1/4 cup Olive Oil
Additional Tarragon, chopped as garnish

Procedure for the Vinaigrette:
Combine the mayonnaise, mustard, tarragon, black pepper, and apple cider vinegar in a medium bowl. Stir well. Slowly drizzle in the olive oil and whisk together.

To assemble the plate:
Remove the duck breast from the refrigerator. Slice the fat off the duck. Cut thin slices of duck on the bias. Place the duck slices on top of the baby lettuce leaves. Sprinkle the chopped tarragon all around the plate and drizzle with the sweet mustard vinaigrette. Bon Apetit!

4 servings

Mediterranean Pork Tenderloin

Ingredients:
2 pork tenderloin (1 ½ pounds each)
2 tablespoons chili powder
2 tablespoons cumin
1/4 teaspoon garlic salt

For the sauce:
8 ounces plain yogurt
2 tablespoons mayonnaise
1/2 cup cilantro leaves, loosely packed
1/2 small red chili pepper, minced
1/2 lime, juiced
6 basil leaves, chopped
1/4 teaspoon ground coriander
1/2 teaspoon fennel seed

In a small bowl, combine chili powder, cumin and garlic salt. Spread seasoning in baking pan. Roll pork tenderloin in the spices and refrigerate 3 hours.

To make the sauce, combine all sauce ingredients in a food processor and process until smooth. Refrigerate until ready to serve.

Prepare BBQ and heat grill to low fire. Caramelize the outside of the tenderloin by turning meat on all sides, about one minute per side. Cover the grill and cook through over low fire approximately 28 minutes, turning every 7 minutes. Remove meat from grill, cover with foil and let cool 10 minutes. Slice pork tenderloin into ½ inch slices, arrange on plates, and spoon sauce over the top. Serve with rice pilaf, Greek salad and Goosecross Syrah.

Serves 4

Rigatoni ... by Don Grogg

8 slices chopped thick cut smoked bacon or pancetta
6 cloves garlic chopped
1 large white or yellow onion coarsely chopped
Two cans of tomato sauce 8 -10 ounce size
One small can tomato paste
4 tablespoons fresh basil chiffonade
1 cup Goosecross Merlot
Salt and fresh ground pepper to taste
1 package rigatoni pasta

Saute chopped bacon, garlic and onions until it begins to brown

Do not drain juices

Add Goosecross Merlot and simmer to reduce by half

Add tomato sauce and paste and stir until mixed

Sauce will be very thick

Stir and simmer only until it began to boil, turn heat to warm and cover

Cook rigatoni al dente in lightly salted boiling water with a little olive oil

Drain rigatoni through colander and rinse quickly with cool water

Return to pan and add sauce

Toss until mixed without breaking up pasta

Serve with fresh shredded (not grated) Reggiano Parmesan cheese and garlic bread

And Goosecross Merlot, of course.

Serves 6 to 8 as a side dish, 4 as a meal

Sauvignon Blanc Short Ribs ... by Don Grogg

4 to 5lbs. boneless beef chuck short ribs
3-5 tablespoons olive oil (enough to cover the pan bottom)
1 or 2 large white or yellow onions chopped coarsely
8-10 sliced cloves of garlic
1 teaspoon fresh thyme or ½ teaspoon dried
2 bay leaves
20 grinds of black pepper
Kosher salt to taste
1 28 oz. can Cento tomatoes (chef strips or whole tomatoes chopped coarsely)
1 bottle Sauvignon Blanc (½ for ribs / ½ for chef)

In a four to six inch deep stock pot:

Place olive oil in pot and bring to medium high heat.

Cut meat to 1 1/2" pieces

Pre-season meat with Grogg's Spice or Montreal Steak Seasoning and sear to brown on all sides

Remove meat from pan

Cook onions and garlic in remaining liquid in stock pot until edges begin to turn brown

Place meat back in pot with onions and garlic

Add thyme, bay leaves, pepper and (salt to taste)

Add 1/2 bottle (375 ml) Sauvignon Blanc

Bring mixture to a gentle boil

Cover and place in a 275-300 degree oven for 2 hours to braise

Add tomatoes (without the basil) (sliced mushrooms here if you wish)

Braise one additional hour covered

Test for tenderness and cook longer if needed to tenderize more

Remove lid and cook for 30 more minutes to condense the liquids

Serve in large soup bowls over rice, mashed potatoes, noodles or spaetzle

Serve with a big Cabernet Sauvignon, Syrah or Petite Sirah

Serves 5

Strawberry Apple Salad ... by Brian & Tricia Dake

Goosecross Cellars Summer 2000 Recipe for 1999 Sauvignon Blanc

1 bag (5 oz) Spring Mix, European greens and baby lettuces
2 each Granny Smith apples, fresh
1/2 teaspoon Citric acid
1 cup Water
16 oz. Strawberries
15 leaves Basil, fresh
1 each Salad dressing of choice

Remove spring mix from bag, place in a colander and rinse with water. Allow greens to drain. Core and cut apples into 1/2 inch pieces. In a bowl large enough to contain the apples, mix 1 cup of water and citric acid. Place cut apples in citric acid solution and let sit a minimum of 5 minutes. This will keep the apples from turning brown. Rinse strawberries with water, remove stems and cut into 1/4 inch slices. Drain Apples. Place greens, apples and strawberries in a salad bowl. Tear basil in 1/2 inch pieces and place in salad bowl. Carefully toss salad and serve with salad dressing of choice. Our favorite dressings are Honey French, Creamy Blue Cheese, or Raspberry Balsamic Vinaigrette.

Serves 4

Goosecross Cellars
We're in Yountville... "The Heart" of Napa Valley
1119 State Lane, Yountville, CA 94599 * 707.944.1986
Open - 10 a.m. to 4:30 p.m. daily - (800) 276-9210

Goosecross®, Goosecreek®, State Lane®, Napa Valley Wine Radio®, NVWR®,
Goosecross University™, AmerItal® and ÆROS® are registered trademarks in use by Goosecross Cellars, a California Corporation.
Copyright © 1985-2008 Goosecross Cellars, all rights reserved. (800) 276-9210 or (707) 944-1986