“A Dish to Go With”…check out these great recipes!

by Casa Nuestra on January 6, 2010

Swing into spring with a fresh pairing of Gumbo & Rosado!
The Silverado Brewing Company’s own “Silverado Gumbo” and Casa Nuestra Winery’s unique dry Rosado are a perfect example! (Oh my!)

Silverado Gumbo recipe is here, in three easy parts:
For the creole seasoning, mix the following and store in an airtight container:

6 T. Chili powder
3 T. Paprika
2 T. Cumin
1 T. Cayenne pepper
2 T. Oregano
The Sauce:
¼ lb. Unsalted Butter
2 T. Olive oil
1 Lg. Green pepper, diced
1 Lg. Yellow onion, diced
3 Lg. Ribs of celery, diced
1 – 14 oz can of diced tomatoes
10 Garlic gloves, minced
5 T. Flour
2 T. Creole seasoning
1 T. Gumbo file
2 T. Tabasco
2 Bay leaves
1 cup Chicken stock
1 cup Silverado Blonde Ale
Salt & pepper to taste

1. In a large sauce pan over medium heat, melt the butter & olive oil
2. When melted and the oil hot, add in the garlic, onion, green pepper and celery. Cook until tender.
3. Sprinkle in the flour, just enough to soak up all the butter & oil in the bottom of the pan, continue to cook until the flour turns into a nice amber color (5 -10 minutes)
4. Add the tomatoes, chicken stock, beer and seasonings. Simmer for 20-30 minutes.
The Fish:
1 lb. Fettucini
½ lb. Hot sausage links
25 ea. PEI mussels
15 ea. Prawns
1 Catfish filet
¼ cup dry white wine.
2 T. Unsalted butter
4 T. Olive oil

1. In a large pot, boil the water for the pasta, with a lot of salt.
2. While that is heating, clean mussels and prawns, cut catfish into bite size pieces and sausage links into half moons.
3. In a very large sauté pan or large pot, heat butter and olive oil. Add sausage and render some of the fat out.
4. Start cooking pasta now, if the water is boiling (Don’t forget to stir often and don’t over cook, only about 10 -12 minutes)
5. Add prawns to the pan with the sausage an let them take on some color.
6. Add white wine and let reduce for 1 minute.
7. Add the rest of the seafood, letting it cook for a couple of minutes then add sauce. Bring to a boil, then turn down to a simmer for 5 or 6 minutes. The shellfish should be open.
8. Drain the pasta and toss it with the sauce and seafood.

Dungeness Crab Cakes
served with Tomatillo Avocado Sauce and Roasted Corn Salad
Recipe courtesy of Chef Bernardo Ayala Silverado Brewing Company

Crab Cakes
1 pound Dungeness Crab Meat
½ cup mayonnaise
¾ cup panko bread crumbs
½ tsp Tabasco sauce
½ tsp Worcestershire sauce
½ tsp salt
1 tsp dry mustard
1 tsp fresh Italian parsley, chopped
2 oz celery minced
2 oz scallions minced
4 oz red bell peppers, minced

1. Combine all ingredients except the mayonnaise, and the bread crumbs, mix well
2. Add mayonnaise and bread crumbs. Mix well. Mixture should easily hold its shape when formed into balls. Adjust with Mayonnaise and bread crumbs as needed.
3. Form into 2 oz balls.
4. Bread the balls by first rolling into flour, then egg wash, then into panko bread crumbs and form into crab cakes. Place in into a container with sheets of wax paper and light bread crumbs between layers.
5. cover with plastic wrap
Pan sear the cakes on medium heat with olive oil for
about 2 minutes on each side, or golden brown Serve
the two cakes on a bed of the tomatillo Sauce. Then
serve a bouquet of field greens with the roasted corn
salsa on top. Garnish with fresh cilantro.
Tomatillo Avocado Sauce
1 avocado
4 tomatillos
½ bunch of cilantro
½ cup of water
Puree all ingredients in a blender. Slowly add the water last, to achieve a thick constancy. Salt and pepper to taste.
Roasted Corn Salsa
3 white corns
½ red onion fine chopped
¼ bunch of cilantro
1 tbs Mcevoy Ranch Olive oil
2 tbs lime juice
Salt and pepper to taste
Small hand full of Organic Field Greens
2 oz red pepper diced
Pan Roasted the white corn and let it cool. Mix all ingredients (except the field greens)


Grilled Pork Chops with Pancetta & Forest Mushrooms in Tinto St. Helena Sauce 
by a very special Club Member, Chef Ryan Hicks – Serves 2

2 pork rib chops, 8-10oz each
1/3 cup chopped yellow onion
1/4 cup Tinto St. Helena, or other dry red wine
2 tbsp olive oil, roasted garlic oil is nice too!!
1 tbsp balsamic vinegar
2 tsp fresh chopped oregano, 1tsp dried
2 tsp fresh chopped tarragon, 1tsp dried
1 garlic clove, smashed
In a bowl, combine all ingredients and mix well. Put chops in a glass dish or Ziploc bag and pour marinade over. Cover and refrigerate for an hour or so.
Sauce (prepare during marinade)
1 tbsp olive oil
3 oz pancetta (bacon is a substitute)
1/3 cup chopped yellow onion
1 leek, white only, thinly sliced
1 cup chopped, seeded tomatoes
1-cup Tinto St. Helena, or other dry red wine
2 cups beef, veal or chicken stock
2 tbsp cold butter
In a saucepan, heat oil over medium heat. Add pancetta and sauté for a few minutes until crispy. Add the onion, leek and tomatoes and sauté until the onions are soft. Add 3/4 cup of the wine. Bring to a boil and reduce the liquid by half. Add the stock and cook till you get a sauce like consistency. Add the remaining 1/4 cup of wine and stir well. Remove from heat and stir in cold butter. Add salt and pepper to taste.
1 cup mushrooms, whatever you can get your hands on; variety makes for better tasting and interesting dish.
3-4 tbsp olive oil (if you have grape seed oil, I recommend using it as it has a higher smoke point)
In pan heat oil until it’s almost smoking. Put mushrooms in pan and sauté for 4-5 minutes until soft and cooked through. Season with salt and pepper.
**Remove the chops from the marinade and pat dry. Grill, flipping once till internal temperature reaches 130-135 degrees. Let meat rest for 5 minutes before serving.  To plate up, pool sauce on plate and place chop on top. Top with mushrooms. And of course, pair up with a glass of Tinto St. Helena. Cheers!!

Chef Ryan Hicks

Long Meadow Ranch Oak Roasted Filet Mignon with Bale Grist Mill Soft Polenta with Green Peppercorn, Casa Nuestra Cabernet Franc Sauce and Golden Chanterells Bernardo Ayala, Chef Silverado Brewing Company

Beef Recipe

5lbs Center cut tenderloin
Oak fire sear on all sides until brown
Cook it on 400◦ oven for about 20 min. for medium rare

Casa Nuestra Cabernet Franc Sauce
3 cups of thick veal stock
1 cup Cabernet Franc
½ cup cognac or brandy
¼ cup of green peppercorn
1 tbs of shallots

Reduce cognac/brandy and shallots to 2tbs over high heat
Add Cabernet Franc and reduce to half
Add veal stock and reduce to 15 %
Add peppercorn

Golden Chanterells
2lbs Clean chanterells
1tb garlic
1tps grapeseed oil
1oz chicken stock
Salt and pepper to taste
Bale Grist Mill Soft Polenta
8 cups chicken stock (we use rocky range)
2cups Polenta (Fresh Milled from the Bale Mill)
½ Dry Sonoma Jack Cheese
Salt & Pepper to taste

Bring chicken stock to boil
Add polenta and cook for 50 min over low heat, stir often
(a good time to drink the left over Cabernet Franc)
Add the rest of the ingredients

Mix 3 oz microgreens with 1tbs of extra virgin olive oil

Grilled Halibut with Chimichurri Sauce & Salad with Chenin Blanc

For the Halibut: take a 6 to 8 ounce fillet and rub with some neutral vegetable oil, season well with salt & pepper. Grill on each side about 4-5 minutes.

For the Chimichurri:

1/3 cup extra-virgin olive oil
1/4 cup fresh lemon juice
1 tablespoon water
1 tablespoon minced garlic
1 tablespoon minced shallot
3/4 teaspoon hot red-pepper flakes
3/4 cup chopped flat-leaf parsley
Take everything and pulse it in a food processor or blender until it’s emulsified. Easy! A little goes a long way with this stuff, too, and it’s awesome with grilled beef (we had grilled tri-tip sandwiches the next day with the sauce).

The salad:

1 pint baby heirloom tomatoes, cut in half or quarters if a little big
2 ears fresh sweet corn, cut from the cob
2 ripe avocados, cubed
juice of one lemon
Salt & Pepper to taste

Mix everything in a bowl–the avocados will break down a little with the lemon juice and create its own creamy dressing.

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