Recipes

Green Beans with Goat Cheese, Tomatoes & Almonds

recipe-greenbeans2Makes 6 – 8 servings

  • ½ cup sliced almonds
  • 2 pounds haricots verts (tiny green beans), trimmed
  • 3 tablespoons B.R. Cohn Chardonnay Vinegar
  • 2 tablespoons fresh lemon juice
  • ¾ teaspoon salt
  • ½ teaspoon pepper
  • ⅓ cup B.R. Cohn California Extra Virgin Olive Oil
  • 1 pint cherry tomatoes, halved
  • 2 shallots, thinly sliced
  • 2 garlic cloves, minced
  • ½ (4-oz) goat cheese log, crumbled

Preheat oven to 350°. Bake almonds in a single layer in a shallow pan 6 to 8 minutes or until lightly toasted and fragrant, stirring halfway through. Cook green beans in boiling salted water to cover 6 to 8 minutes or until crisp-tender; drain. Place beans into ice water to stop the cooking process; drain. Whisk together vinegar and next 3 ingredients in a large bowl; add olive oil in a slow, steady stream, whisking constantly until blended and smooth. Add cherry tomatoes, shallots, garlic, and green beans; toss to coat. Top green bean mixture with crumbled goat cheese and toasted almonds. Serve and enjoy!

Recipe courtesy of Karen Brosius, Columbia, South Carolina, Southern Living


Roasted New York Strip Loin

recipe-new-york-strip-loin

Makes 12 servings

  • 6 – large garlic cloves, peeled
  • 1/4 cup Spanish sweet paprika
  • 1/4 cup B.R. Cohn Cabernet Vinegar
  • 2 tbsp B.R. Cohn Blend Olive Oil
  • 1  tbsp chopped fresh rosemary
  • 2 tsp salt
  • 1  tsp freshly ground black pepper
  • 1 6-pound New York strip loin, all but 1/2 inch fat trimmed

Preparation:
Chop garlic in processor. Add paprika, vinegar, oil, rosemary, salt, and pepper; grind to thick paste. Rub paste all over New York strip loin. Wrap loin in plastic; refrigerate overnight.

Preheat oven to 450°F. Place large metal rack in roasting pan. Uncover meat and arrange fat side up, on rack. Roast meat 15 minutes. Reduce oven temperature to 350°F. Continue roasting meat until thermometer inserted into center registers 120°F for rare, about 40 minutes longer. Cover meat loosely with aluminum foil and let rest 20 minutes. Transfer to platter. Cut into 1/2-inch-thick slices.

Serve with B.R. Cohn Syrcab


recipe-asian-baby-back-ribsAsian Baby Back Ribs

Serves 4

  • 2 1 1/2-pound racks of pork baby back ribs, papery membrane removed from the underside of each rack
  • 4 Garlic cloves, minced
  • 4 Scallions, minced
  • 2 tbsp soy sauce
  • 2 tbsp B.R. Cohn Organic Olive Oil
  • 2 tbsp light brown sugar
  • 1 tbsp B.R. Cohn Chardonnay Vinegar
  • Salt and freshly ground pepper

Preheat the oven to 400°. Set the ribs on a large rimmed baking sheet, skinned side up. In a small bowl, combine the garlic with the scallions, soy sauce, olive oil, brown sugar and vinegar. Season the ribs lightly with salt and generously with pepper. Brush some of the sauce on the skinned side of the ribs and turn them over; brush the remaining sauce over the tops of the ribs.

Roast the ribs in the upper third of the oven for about 45 minutes, until browned and tender. Let the ribs rest for 10 minutes, then slice into individual ribs and serve. Pair with our North Coast Petite Sirah.


recipe-grilled-lemon-chickenGrilled Lemon Chicken

  • 1/3 cup lemon juice
  • ¼ cup B.R. Cohn Meyer Lemon Olive Oil
  • 1 tbsp B.R. Cohn Mustard
  • 2 large cloves garlic
  • 2 tbsp chopped red bell pepper
  • ½ tsp salt
  • ¼ tsp pepper
  • 4 boneless, skinless chicken breast halves

In a bowl, mix the lemon juice, olive oil,  mustard, garlic, red bell pepper, salt and pepper  Set aside ¼ cup of mixture to use for basting. Place chicken in a bowl and marinate at least 20 minutes in the refrigerator. Preheat grill for high heat. Drain and discard marinade from the bowl and place chicken on grill.  Cook 6-8 minutes on each side, basting with reserved marinade.

Grill or steam fresh asparagus or green beans, drizzle lemon oil, add a pinch of salt.

Chop romaine lettuce and fresh avocado. Mix white balsamic vinegar, Meyer Lemon oil and salt together. Drizzle and toss, add shaved parmesan and pepper.


Honey Mustard Salad Dressing

  • 1/2 cup B.R. Cohn Basil-Garlic Olive Oil
  • 2 tbsp B.R. Cohn Hot & Sweet Mustard
  • 1 tbsp B.R. Cohn Cabernet Vinegar
  • 1 tbsp honey
  • Salt & pepper

Combine all ingredients in a bowl and whisk until smooth. Stir in salt and pepper to taste. Serve it on mixed greens or baby spinach with dried cranberries, onion, candied walnuts and goat cheese. Add more honey and mustard and try as a dip for chicken strips!

Recipe courtesy of Tasha Cohn

 


DOWNLOAD RECIPE CARDS

Main Dishes

  • Asian Baby Back Ribs | Download
  • Beef and Broccoli Lo Mein | Download
  • Beef Stew | Download
  • Beef Stroganoff | Download
  • Cabernet Braised Pork | Download
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  • Fig Balsamic Glazed Duck with Pearl Onion & Pear Hash | Download
  • Grilled Lemon Chicken | Download
  • Grilled Tri-Tip Roast with Tequila Marinade | Download
  • Grilled Trout with Chardonnay & Meyer Lemon Olive Oil | Download
  • Ham with Caramel Mustard Glaze Gourmet | Download
  • Honey and Spice Glazed Chicken | Download
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  • Orange Ginger Chicken Stir-Fry | Download
  • Oven Roasted Sea Bass with Ginger & Lime Sauce | Download
  • Poached Salmon with Raspberry Beurre Blanc | Download
  • Quick Kebabs | Download
  • Roasted New York Strip Loin | Download
  • Roasted Pork Loin | Download
  • Shrimp, Sun-Dried Tomato & Basil Skewers | Download
  • Spaghetti with Italian Pepper Sauce | Download
  • Spring Lamb with Cabernet Vinegar Reduction | Download
  • Spring Seafood Stew | Download
  • Stir Fry Chicken | Download
  • Tangy Citrus Chicken | Download

Appetizers

  • Blue Cheese Stuffed Figs Wrapped in Prosciutto | Download
  • Bruschetta | Download
  • Roasted Butternut Squash with Balsamic Vinegar | Download

Side Dishes

  • Braised Onions with Orange & Balsamic Vinegar | Download
  • Broccolini with Lemon Olive Oil | Download
  • Honey Mustard Salad Dressing | Download
  • Oven Roasted Yams | Download
  • Sautéed Wild Mushrooms & Pear in Creamy Chardonnay Sauce | Download

Salads

Desserts

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