April's Eat This! Drink That!

Stuffed Portobello Mushrooms with Crispy Goat Cheese

Author: A Beautiful Plate

Serves: 4 Prep Time: 15 mins Cook Time: 45 mins

Wine pairing:
Monster Vineyards Merlot

Ingredients:

• 8 large portobello mushrooms, stems removed

• 2 shallots

• 6 oz. baby spinach

• 2 tbsp unsalted butter

• ½ cup panko breadcrumbs

• 1 garlic clove, finely minced

• 1 ½ cups marinara sauce

• 4 oz. goat cheese

• Salt and pepper

Instructions: 

Step 1:
Preheat oven to 450°F. Lightly spray a sheet pan with olive oil. Place mushrooms stem side up on the sheet. Season with salt and pepper. Roast for 15 mins or until tender. Set aside.

Step 2:
Heat oil in a sauté pan. Add sliced shallots and sauté for 3 to 4 mins, stirring frequently. Add the baby spinach. Sauté until just wilted, stirring continuously. Season with salt and pepper. Set aside.

Step 3:
Melt butter in a sauté pan. Once the butter is just beginning to sizzle, add chopped shallots and a pinch of salt and cook for 1 to 2 mins. Add the panko and minced garlic, and toast for 3 to 4 mins, stirring constantly. Transfer to a shallow bowl and season to taste with salt and pepper.

Step 4:
Reduce the oven temperature to 425°F. Distribute roasted mushrooms on the sheet pan and fill each with marinara sauce and spinach.

Step 5:
Slice goat cheese into slices, press them into panko and place on top of each mushroom.

Step 6:
Bake for 10 to 15 mins until heated through and goat cheese is beginning to soften.

Miso Marinated Black Cod

Author: The Kitchn

Serves: 4 Prep Time: 10 mins Cook Time: 12 mins

Wine pairing:
Many Hands White Blend

Ingredients:

• 1/4 cup sake

• 1/4 cup mirin

• 1/4 cup white miso paste

• 3 tbsp granulated sugar

• 4 (4 to 6-oz.) black cod fillets

• Kosher salt

• Cooking spray

Instructions: 

Step 1:
Two to three days beforehand, make the miso marinade and marinate the fish. Bring 1/4 cup sake and 1/4 cup mirin to a boil. Boil for 20 seconds more to evaporate the alcohol. Turn the heat down to low, add 1/4 cup white miso paste and 3 tablespoons granulated sugar, and whisk until the miso and sugar are dissolved. Remove from the heat and let cool to room temperature.

Step 2:
Pat fillets dry with paper towels. Place in a plastic zip top bag. Add the marinade and turn the fish to coat. Seal the bag and refrigerate for 2 to 3 days.

Step 3:
When ready to cook, heat the oven to broil. Cover a wire rack with aluminum foil, then fit onto a baking sheet. Coat the foil with cooking spray. Place the fish skin-side down in a single layer on the foil. Broil until the fish starts to flake and the top is dark golden brown, 8 to 12 mins.

Step 4:
Use a thin metal spatula to transfer the fish to plates. Check for and remove any pin bones from the fish before serving with rice and stir-fried baby bok choy.

Porcini Rubbed Rib Eye Steak

Author: Parade

Serves: 6 Prep Time: 15 mins Cook Time: 30 mins

Wine pairing:
Black Sage Cabernet Sauvignon

Ingredients:

• 2 cups cherry tomatoes, halved

• 2 Tbsp olive oil, plus more for grill

• 2 Tbsp plus ½ tsp kosher salt, divided

• ¼ cup broken-up small pieces dried porcini mushrooms

• 2 Tbsp whole black peppercorns

• 1 Tbsp granulated garlic

• 1 Tbsp sugar

• 1 Tbsp red pepper flakes

• 3 (1-inch-thick) bone-in or boneless rib eye steaks

• Olive oil, for grill pan

• 3 cups baby arugula

• Juice of 1 small lemon

• Balsamic vinegar reduction, for drizzling

Instructions: 

Step 1:
Preheat oven to 300°F. In a medium bowl, combine tomatoes, 2 Tbsp oil and ½ tsp salt. Spread on a baking sheet. Roast 90 minutes or until shriveled and caramelized, tossing once halfway through cooking time.

Step 2:
Place mushrooms in a mortar and pestle; grind to a fine powder. Transfer to a small bowl. Grind 2 Tbsp salt and peppercorns; add to mushroom powder. Grind granulated garlic, sugar and red pepper flakes; add to spice mixture.

Step 3:
Coat steak in spice mixture.

Step 4:
Lightly coat a grill pan with olive oil. Heat to medium-high. Grill steaks 4-5 minutes per side until medium-rare. Transfer to a cutting board; let rest while preparing salad.

Step 5:
In a medium bowl, toss arugula with lemon juice; transfer to a large platter. Slice steaks across grain into ½-inch-thick pieces; arrange over salad. Sprinkle with oven-dried cherry tomatoes; drizzle with balsamic vinegar reduction.

Green Goddess Salad

Author: The Pioneer Woman

Serves: 4-6 Prep Time: 15 mins Cook Time: N/A

Wine pairing:
JoieFarm Secrest Mountain Vineyard Pinot Gris

Ingredients:

For the Dressing:

• 2 cups baby spinach

• ½ cup fresh basil leaves

• ½ fresh parsley leaves

• 5 tbsp fresh lemon juice

• ¼ cup olive oil

• ¼ cup grated parmesan cheese

• 1 ½ tsp salt

• 1 tsp ground black pepper

• 2 garlic cloves

• 1 avocado

• 1 shallot, quartered

For the salad:

• 8 oz. sugar snap peas

• 4 green onions, thinly sliced

• 1 English cucumber, finely chopped

• ½ head green cabbage, finely chopped

Instructions: 

Step 1:
For the dressing: in a blender, combine spinach, basil, parsley, lemon juice, olive oil, parmesan cheese, salt & pepper, garlic, avocado and shallot. Blend until smooth.

Step 2:
For the salad: in a large bowl, toss together snap peas, green onions, cucumber, and cabbage. Add the dressing and toss to coat well.