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Recipes

Recipes

Herb Crusted Lamb Chops

Pair with Rutherford Hill Merlot

 

Lamb
Salt and pepper
Olive oil
4, 8-bone lamb rib racks
(ask your butcher to include 1/2 lb. of trimmings for sauce)
2/3 cup Dijon mustard

Herb Crust
1 cup loosely packed parsley
4 sprigs fresh rosemary
1/4 cup olive oil
1/2 cup Parmesean cheese, grated
(Grana Padana or Parmigiano-Reggiano)
1/2 cup pine nuts
1 1/2 cup cups fresh bread crumbs

Sauce
1/2 lb. trimmings from rack
2 shallots, chopped
1/4 cup red wine
2 cups veal demi-glace
2 sprigs fresh rosemary
Salt and pepper

For the Lamb
Cut each rib rack in half and season with olive oil, salt and pepper. Just cover bottom of a large sauté pan with olive oil and heat until hot, but not smoking.
Brown rib racks a few minutes on each side until browned and let cool slightly.
Smear fatty sides of each ½ rack with Dijon.
Cover with a generous coating of bread crumb mixture, and roast at 400°F until thermometer registers 130°F (for medium-rare), 20 to 25 minutes.

For the Herb Crust
In a food processor, purée the parsley, rosemary and olive oil together. Add the Parmesan, pine nuts and bread crumbs, pulse to combine and set aside.

For the Sauce
Saute lamb trimmings in 1 tablespoon of olive oil in a medium stock pot until rendered. Add red wine and reduce until almost dry. Add demi-glace, bring to a boil and reduce by ¼. Remove from heat, add rosemary and let steep for 20 minutes. Strain into a small saucepan, reheat and adjust seasoning.
When done, remove rib racks from oven and let rest.
Slice each ½ rack into 2, 2-chop servings. Add sauce around presentation to coat plate. Simple sautéed greens, such as rapini, arugula, escarole or spinach, make a wonderful additional accompaniment.


Grilled New York Strip Steak with Porcini Butter

Pair with Rutherford Hill Cabernet Sauvignon

 

Ingredients
1 cup Cabernet Sauvignon
2 sprigs fresh thyme
1 shallot, minced
1/2 C. dried porcini mushrooms
3/4 cup warm water
3/4 cup plus 2 T. unsalted butter, softened
1/2 small onion, finely minced
1 T. fresh thyme, minced
salt and freshly ground pepper
6 rib-eye steaks, 7 ounces each

Method
Cut each rib rack in half and season with olive oil, salt and pepper. Just cover bottom of a large sauté pan with olive oil and heat until hot, but not smoking.
Brown rib racks a few minutes on each side until browned and let cool slightly.
Smear fatty sides of each ½ rack with Dijon.
Cover with a generous coating of bread crumb mixture, and roast at 400°F until thermometer registers 130°F (for medium-rare), 20 to 25 minutes.  Serves 6.


Lobster Risotto

Pair with Rutherford Hill Chardonnay

 

Ingredients
1 tablespoon extra virgin olive oil
1 cup chopped onions
1 pound (2 cups) Carnaroli rice
½ Cup dry white wine
6 cups Lobster stock
2 pounds Lobster
6 tablespoons butter (unsalted)
2 tablespoons finely chopped fresh parsley leaves
Salt
Freshly ground black pepper

Method
In a large saute pan, over medium heat, heat the oil. Add the onions. Season with salt and pepper, and cook, stirring. Saute until the onions are slightly soft, about 3 minutes. Add rice and continue to stir until all grains are coated and add wine. Cook until wine has evaporated and add 1 ½ cups of the broth. Stir constantly, adding broth as needed for 14 minutes. Add lobster, butter and continue to cook for 2 minutes.
Remove from the heat. Spoon the risotto in the center of each shallow bowl. Garnish with parsley.


Manilla Clams

Pair with Rutherford Hill Sauvignon Blanc

 

Ingredients
4 dozen Manilla Clams, cleaned
8 T Extra Virgin Olive Oil
9 cloves garlic, cut in half
2 T red pepper flakes
4 T parsley, chopped
Salt

Method
Warm olive oil in a pot. Add garlic, salt and pepper. Toast garlic, add clams and cover. After 2-3 minutes, add water and parsley and cover. Continue to cook for 2-3 minutes, make sure all clams have opened and serve. Serves 8.
 
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