Recipes

Cellar No. 8 wines are all fruit forward, luscious and perfect for enjoying any night of the week. If you're looking for the perfect accompaniment to any Cellar No. 8 selection, try one of these delicious recipes specially chosen by Winemaker Paul Rydquist.

  • Marinated Tenderloin of Beef with Bleu Cheese Butter

    Recommended Wine Pairing

    • Cellar No. 8
    • Cabernet
    • California

    Ingredients

    • 1, 4-6-ounce beef tenderloin steak
    • 1 tablespoon Cellar No. 8 Cabernet Sauvignon
    • 1/2 teaspoon soy sauce
    • 1 teaspoon canola oil
    Bleu Cheese Butter
    • 2 tablespoons Cellar No. 8 Cabernet Sauvignon
    • 1 teaspoon minced shallot
    • 1 teaspoon minced chives
    • 2 teaspoons bleu cheese
    • 2 teaspoons unsalted butter, room temperature
    • 1/4 teaspoon salt
    • Reduce Cabernet Sauvignon and soy sauce by 1/4.

    Directions

    1. Add oil and rub on beef. Marinade steak in wine, soy sauce and canola oil for several hours or overnight. The meat can be pan roasted, grilled or broiled over medium heat, 4 minutes per side.
    2. To make bleu cheese butter, reduce Cabernet and shallots by 2/3. Allow to cool. Add chives, bleu cheese, butter and salt. Place separate from beef and instruct to top the cooked meat with the bleu cheese butter.

  • Tri-Tip with Espresso Barbeque Sauce

    Recommended Wine Pairing

    • Cellar No. 8
    • Cabernet
    • California

    Ingredients

    • 1 1/2 - 2 pounds tri-tip (or small roast)
    • 1/4 cup red wine
    • 2 tablespoons shallot, sliced
    • 2 bay leaves
    • 4 garlic cloves, slivered
    • 4 tablespoons olive oil


    Marinate beef in above ingredients for 4 to 6 hours before cooking.

    • 1/2 teaspoon garlic, minced
    • 1/2 teaspoon shallot, minced
    • 1/2 tablespoon olive oil
    • 1 cup ketchup
    • 1 tablespoon espresso powder, instant or regular, in 1/4 cup hot water
    • 1/4 cup red wine
    • 2 tablespoons cider vinegar (or white-wine vinegar)
    • pinch chili powder
    • salt to taste
    • 1 teaspoon olive oil

    Directions

    1. In a non-reactive pan, sauté shallot and garlic in olive oil for 3 to 4 minutes. Add other ingredients and bring to a boil. Immediately reduce to a simmer and cook for 15-20 minutes over very low heat. Set aside until ready to grill. The barbecue sauce can be made 2 to 3 days ahead of time if needed.
    2. Remove beef from marinade. Rub with oil, then season with salt and pepper. Grill tri-tip for 5 to 7 minutes per side, slathering with barbeque sauce halfway through. The meat is done when it has an internal temperature of 130° -135° for medium rare. Let rest for five minutes before slicing.

  • Pork Tenderloin with Cabernet-Braised Winter Vegetables

    Recommended Wine Pairing

    • Cellar No. 8
    • Cabernet
    • California

    Ingredients

    • 3 tablespoons coarse-grain Dijon mustard (or enough to cover pork tenderloin)
    • 2 pounds pork tenderloin
    • Salt and pepper
    • 3 tablespoons butter
    • 3 cups parsnips, peeled, core removed and cut on 1/2-inch bias
    • 3 cups celery root, peeled and cut into 1/2-inch dice
    • 1 cup fennel bulb, thinly sliced
    • 1 cup onion, thinly sliced
    • 1 1/2 cups chicken stock
    • 1/2 cup cabernet sauvignon
    • 2 tablespoons thyme, chopped
    • 3 tablespoons coarse-grain Dijon mustard

    Directions

    1. Cut each tenderloin crosswise into 3 pieces and pat dry. Rub Dijon mustard over surface of each piece and marinate for at least 2 hours before cooking.
    2. Preheat oven to 350°.
    3. Season pork with salt and pepper.
    4. Melt butter in large skillet or Dutch oven over medium heat. Carefully add pork to pan and brown well on all sides, about 5-7 minutes total.
    5. Transfer pork to preheated oven and roast until temperature reads 150° to 155°- 10-20 minutes. When fully cooked, remove pork from oven, cover with aluminum foil, and allow to rest 5 minutes before slicing.
    6. Meanwhile, add stock and wine to pan and bring to a boil, stirring bottom of pan to release any solids. Add vegetables and thyme and bring to boil again. Reduce to a simmer, cover, and cook. After 10 minutes, remove cover and continue simmering until vegetables are tender.
    7. Stir mustard to incorporate into vegetables and sauce; season to taste with salt and pepper.
    8. When ready to serve, spoon a small mound of winter vegetables onto center of each plate. Slice tenderloins into 1/2" medallions and arrange on top of vegetables. Drizzle sauce over both and serve immediately.

  • Roasted Shallots and Blue Cheese Dip

    Recommended Wine Pairing

    • Cellar No. 8
    • Cabernet
    • California

    Ingredients

    • 4-5 shallots, peeled and halved
    • 1 tablespoon olive oil
    • Salt and pepper to taste
    • 3/4 cup sour cream
    • 1/4 cup mayonnaise
    • 4 ounces blue cheese at room temperature
    • 1 tablespoon chopped chives

    Directions

    1. Preheat oven to 350°. Place peeled and halved shallots in a small baking dish and toss to coat with olive oil, salt, and pepper. Cover dish with foil and roast in oven 20-30 minutes, until shallots have caramelized and are easily pierced with a fork. Allow to cool.
    2. Combine sour cream, mayonnaise, and blue cheese and blend until smooth. Chop roasted shallots into 1/4-inch pieces and add to sour cream mixture. Stir again to combine. Cover and refrigerate about 2 hours to allow flavors to meld. When ready to serve, season with salt and pepper to taste and garnish with chives. Serve chilled or at room temperature along with your favorite potato chips and raw or blanched vegetables. Dip can be prepared a couple of days ahead and kept refrigerated until needed.

  • Corn Chowder with Seasonal Mushrooms and Crab Garnish

    Recommended Wine Pairing

    • Cellar No. 8
    • Chardonnay
    • California

    Ingredients

    • 1 cup (about 5 ounces) pancetta, cut into 1/4-inch dice
    • 2 tablespoons olive oil
    • 1 1/2 cups onion, finely chopped
    • 1 1/2 cups leeks, finely chopped
    • 3/4 cup celery, finely chopped
    • 3/4 teaspoon fennel seeds
    • 1 3/4 pounds new or red-skinned potatoes, peeled and diced into 1/2-inch cubes
    • 4 cups good-quality chicken stock
    • 3 cups half and half or whole milk
    • 3 cups corn kernels
    • 2 tablespoons butter
    • 1/2 pound seasonal mushrooms (chanterelles, morels, or crimini) thickly sliced
    • 1 tablespoon balsamic vinegar
    • 1 teaspoon thyme
    • 1/2 pound crabmeat
    • 2 tablespoons parsley, chopped

    Directions

    1. Heat oil in a large pot over medium heat. Add pancetta and sauté until crisp, about 8 minutes. Transfer to a plate lined with paper towel and allow to drain.
    2. Pour off all but 3 tablespoons of the pan drippings. Add onion, leeks, celery, and fennel seeds to pot. Sauté until vegetables are tender, about 5 minutes. Stir in potatoes. Add cream and stock and simmer-stirring occasionally-about 10 minutes, until potatoes are almost tender. Add corn and simmer another 5 minutes or so, until potatoes become tender.
    3. Meanwhile, melt butter in a skillet over medium heat. Add mushrooms and sauté until tender, about 5 minutes. Stir in vinegar and thyme. Add this mixture to the chowder. Season to taste with salt and pepper.
    4. Sauté crabmeat in mushroom skillet over medium heat until heated through, about 3 minutes.
    5. Place a heaping tablespoon of pancetta at bottom of each serving bowl and ladle chowder over. Garnish with crabmeat and parsley. Serve immediately.

  • Grilled Chicken Breasts with Lime and Roasted Pepper Puree on Curried Couscous

    Recommended Wine Pairing

    • Cellar No. 8
    • Chardonnay
    • California

    Ingredients

      Chicken
    • 4 boneless chicken breasts
      • Marinade
    • 1/4 cup lime juice
    • 2 T chopped garlic
    • 1 T Dijon Mustard
    • 1 cup olive oil
    • 1 T salt
    • 2 t ground pepper
    • 8 oz peeled pimento or red peppers in ajar
    • 3 T lime juice
    • 2 t salt or to taste
    • 2 T butter
    • Couscous per directions
    • 1 T curry powder
    • 2 T butter

    Directions

    1. Salt and pepper to taste. Marinate chicken overnight.
    2. For the puree, place the peeled peppers and the lime juice and puree smooth. Strain though a fine strainer into a sauce pan. Heat the puree over medium heat and stir in the butter and season to taste. Cook the Couscous per the packaged instructions but add 1 TB of curry powder to the water. When done add the butter and season to taste. Heat grill or sauté pan and cook the chicken to desired doneness. Place the puree in the front of a plate and the couscous in the back. Lean the cooked chicken against the couscous, on top of the puree.

  • Mac N Cheese

    Recommended Wine Pairing

    • Cellar No. 8
    • Chardonnay
    • California

    Ingredients

    • 1/2 lb Dried elbow macaroni
    • 1/2 stick Butter
    • 1/2 cup Fresh bread crumbs
    • 3 cups Whole or low-fat milk
    • 1/4 cup All-Purpose flour
    • 1/2 tsp Kosher salt
    • 1/4 tsp Ground black pepper
    • 1/8 tsp Cayenne pepper
    • 10 oz Cheddar Cheese
    • 4-5 oz Gruyere
    • 2 oz Dry Jack

    Directions

    1. Preheat the oven to 375°. Butter a 1-1/2 quart soufflé dish and set aside. Cook macaroni 2-3 minutes LESS than directed. Strain under cold water and set aside.
    2. In a large sautée pan, melt 1 Tbsp butter. Add bread crumbs, stir until well-coated. Remove from pan and set aside.
    3. In small saucepan, heat milk over medium heat until very hot, but not scalded.
    4. In same sautée pan used for bread crumbs, melt remaining butter over medium heat. Add flour and cook for about 5 minutes. Slowly whisk in hot milk and mix until smooth. Remove from heat and add seasonings, 11/2 cup cheddar cheese, 3/4 cup gruyere, and all of the dry jack. Mix until all the cheese has melted smooth. Add pasta and mix well.
    5. Transfer to soufflé dish. Cover with remaining cheese and then bread crumbs. Bake in hot oven for about 30 minutes or until golden brown and delicious!

  • Steamed Clams and Mussels with Grilled Bread

    Recommended Wine Pairing

    • Cellar No. 8
    • Chardonnay
    • California

    Ingredients

    Steamed Clams and Mussels
    • 1/4 pound mild Italian sausage
    • 1 1/2 tablespoons olive oil
    • 1 pound Prince Edward Island or Green Lips mussels, scrubbed and debearded if needed
    • 1 pound Manila clams, scrubbed
    • 2 cloves garlic, sliced paper-thin
    • 1/4 cup white wine
    • 1 tablespoon parsley, finely chopped
    • 1 tablespoon basil, finely chopped
    • Extra fresh lemon wedges to garnish
    Grilled Bread
    • 1 loaf rustic Italian bread, sliced into 1-inch thick slices
    • 3-4 tablespoons olive oil
    • 1-2 cloves garlic, peeled and left whole

    Directions

    1. Chef's notes: It's difficult to tell the quality of shellfish just by looking at it. Experts suggest you try to find a source you prefer and stick with them. Both hard-shell clams and mussels must be alive when purchased. When alive, a clam's shell should be very difficult to open, while a mussel's shell will close slowly when tapped. With either, avoid broken shells and make sure to store them in a bag that allows for air.
    2. Debeard mussels if needed by cutting or pulling off any vegetative growth with a knife. Mussels should be scrubbed and washed with a few changes of cold water until the water eventually runs clear. Rinse clams several times.
    3. Remove the sausages from their casings and break into 1/4-inch pieces. In a deep, lidded, 12-inch skillet, warm the olive oil and cook sausage until meat is no longer pink -about 3-4 minutes-stirring occasionally.
    4. Meanwhile, preheat grill to high (if using). Brush bread with olive oil on both sides. Grill, flipping once, until bread is golden and crispy at edges. Alternatively, toast bread under the broiler for about 10 minutes until golden. Rub toasts with peeled whole garlic cloves. Bread should be served warm so try to time closely with the next step of steaming the clams and mussels.
    5. Add the clams, mussels, and garlic and stir for about one minute. Add the white wine, then cover skillet with lid and cook for about 3 minutes, gently shaking the pan occasionally. Remove lid and begin to transfer the clams and mussels to a medium-sized bowl as soon as their shells steam open. Discard any mussels or clams that do not open within 10 minutes in the skillet. Toss basil and parsley into broth and taste for seasonings. Add salt and pepper if desired, but keep in mind that broth will naturally be salty from both the sausage and shellfish. Return clams and mussels to the skillet. Stir gently to combine.
    6. Serve in shallow bowls with resulting broth poured over shellfish. Garnish with grilled bread and generous wedges of fresh lemon (you'll find that a little extra squeeze of lemon will help to further balance this dish to bigger red wines like the Leaning Oak Merlot). Table should be set with extra napkins and a large bowl for discarded shells.

  • Chicken with Mushrooms in Tarragon-Mustard Red Wine Sauce

    Recommended Wine Pairing

    • Cellar No. 8
    • Merlot
    • California

    Ingredients

    • 4 boneless/skinless chicken breast halves
    • 3 teaspoons olive oil
    • 12 oz. medium mushrooms (quartered)
    • 8 green onions (sliced)
    • 2 large cloves garlic (finely chopped)
    • 1/2 cup dry red wine
    • 1 Tablespoon Dijon mustard
    • 1/2 teaspoon dried tarragon
    • Pinch of salt and pepper

    Directions

    1. Lightly pound the chicken breasts; season well with salt and pepper. In a non-stick frying pan just large enough to hold the chicken, sauté chicken in 1 tsp. olive oil until browned and just firm to the touch, about 3 minutes per side. Remove and keep warm. In the same pan, sauté the mushrooms in 2 tsp. olive oil over medium-high heat until lightly browned, about 3 minutes. Stir in the onions and garlic; sauté 1 minute. Stir in the wine, mustard and tarragon; cook over medium heat until sauce thickens slightly, about 2 minutes. Season to taste with salt and pepper. Return chicken to the pan and heat.
    2. Serve with steamed long grain rice and steamed green beans with fresh lemon juice.

  • Grilled Lamb Chops

    Recommended Wine Pairing

    • Cellar No. 8
    • Merlot
    • California

    Ingredients

    The marinade:
    • 1/4 cup chopped mint
    • 2 garlic cloves, finely minced
    • 1 bay leaf
    • juice of 1 lemon
    • 1/2 cup olive oil

    Directions

    1. Pretend you slaved all day over a hot stove. Drop hints that this recipe took Julia Child-like amounts of skill and know-how. Talk about how you blended dozens of rare and exotic ingredients to make this dish. Because your guests will totally believe you.
    2. Rub on the lamb chops and let marinate in the refrigerator for at least 2 hours-but the longer the better. Overnight is the best.
    3. Remove the chops from the marinade and dry them well with paper towels.Season with salt and pepper and grill or broil to the degree of doneness you prefer. About 4 minutes per side.

  • Sausage, Pepper and Onion Skewers with Merlot-Mustard

    Recommended Wine Pairing

    • Cellar No. 8
    • Merlot
    • California

    Ingredients

    Skewers
    • 8 mild sausages, such as sweet Italian
    • 3 large yellow, orange, or red bell peppers, sliced into 3/4-inch wedges
    • 2 small yellow onions, cut into
      1/2-inch wedges
    • 2-4 tablespoons olive oil
    • Salt and pepper to taste
    • 8 metal or wooden skewers
    Merlot-Mustard
    • 2 cups merlot
    • 8 tablespoons grain or Dijon mustard
    • 2 teaspoons balsamic vinegar
    • 2 teaspoons salt

    Directions

    Skewers
    1. Pierce sausage casings with a fork and blanch in lightly salted, boiling water for about 5 minutes. Remove from water and allow sausages to cool slightly. Slice each diagonally into 3-4 bite-sized pieces.
    2. Skewer sausage, peppers, and onions and brush with olive oil. Season to taste with salt and pepper. Place under broiler for 7-10 minutes, until vegetables appear tender and are slightly charred.
    3. Arrange on a platter with merlot-mustard on the side. Skewers can be served alone, or offered as the basis of a serious sandwich.
    Merlot-Mustard
    1. Place merlot in a small, non-reactive pan and reduce it down to about 2 tablespoons. Allow to cool. In a small bowl, whisk together mustard, vinegar, reduced wine, and salt. Set aside

  • Sweet Onion and Pancetta Tart

    Recommended Wine Pairing

    • Cellar No. 8
    • Merlot
    • California

    Ingredients

    Crust
    • 2 cups flour
    • 1/2 cup whole-wheat pastry flour
    • 2 tablespoons sugar
    • 1 teaspoon salt
    • 1 cup butter, chilled and cut into 1/2-inch cubes
    • 6 tablespoons ice water
    Filling
    • 8 ounces pancetta, cut into 1/4-inch dice
    • 1 1/2 pounds Vidalia or other sweet onion, sliced thinly
    • 3 tablespoons butter
    • 4 scant tablespoons flour
    • 1 1/2 cups milk
    • 3 egg yolks
    • 3/4 tablespoon fresh thyme, chopped
    • 3/4 teaspoon salt
    • Pinch black pepper
    • Pinch ground nutmeg

    Directions

    Crust
    1. Chef Frakes recommends using a tart pan with a removable bottom. A 4-inch tartlet-style pan makes for a great presentation, but larger-sized pans and even ramekins can work just as well.
    2. Blend flour, sugar, and salt in processor. Add butter and pulse until mixture resembles coarse meal. Add 6 tablespoons water and process into moist clumps, adding more water if too dry. Gather dough into a ball, wrap in plastic, and chill for 1 hour.
    3. Preheat oven to 400°. Roll dough out and place into tart pans. Press dough onto bottom and up sides of pan. Pierce bottom with a fork and chill for 10 minutes.
    4. Place tartlets on baking sheet and cook until golden brown, pressing bottom and sides with back of fork if crust bubbles, about 18 minutes.
    5. Reduce oven to 350°.
    Filling
    1. Sauté pancetta in a large pot over medium heat until brown. Add onions and thyme to pancetta and sauté until tender, about 8 minutes. Cool.
    2. In a small saucepan, melt butter over medium heat. Add flour and stir 2 minutes, then gradually whisk in milk. Increase heat to medium high and boil 1 minute, whisking constantly. Remove from heat. Whisk yolks in a large bowl and slowly incorporate milk/butter/flour mixture. Add in onion mixture, salt, pepper, and nutmeg and stir to combine.
    3. Spoon filling into tartlet crust(s) and bake at 350° until brown, about 20 minutes.
    4. Serves 12

  • Day Boat Scallops Wrapped in Bacon with Fennel Ragout

    Recommended Wine Pairing

    • Cellar No. 8
    • Pinot Noir
    • California

    Ingredients

    Scallops
    • 1 lb. bacon, thinly sliced
    • 8 scallops
    • 2 Tablespoons Corn Oil
    • Toothpicks
    • Bamboo skewers
    Fennel Ragout
    • 2 fennel bulbs, cut in half lengthwise and slice into thin wedges
    • 1 piece bacon, chopped
    • 2 cloves garlic, finely chopped
    • 1/2 cup Cellar No. 8 Pinot Noir
    • 1 Tablespoon olive oil
    • 1 cup Chicken Broth
    • 1/2 cup heavy cream
    • 1 Tablespoon Dijon mustard

    Directions

    Scallops
    1. Go to your favorite fish monger and ask for dry pack, day boat or diver scallop (this means that they are not frozen or treated in any way and are chemical free).
    2. Wrap each scallop with a piece of bacon and secure with a tooth pick. Using 2 bamboo skewers put 4 of the scallops on with the bacon facing the outer surface. Heat a sauté pan with oil and sear the scallops. Using tongs, turn to brown all the way around (about 4 to 5 minutes). Remove the skewers onto a pan with a rack, (you can hold for service for up to 1/2 hour at this point). To reheat place in a 450°F oven for 3 minutes.
    Fennel Ragout
    1. Cook the bacon for 2 minutes. Then add the garlic and fennel slices over medium heat, stirring occasionally for 5 minutes. Deglaze the pan with the Pinot and reduce the wine by half. Then add the broth and cream and cook until the cream is slightly thick. Stir in the mustard.

  • Fettuccini with Wild Mushrooms

    Recommended Wine Pairing

    • Cellar No. 8
    • Pinot Noir
    • California

    Ingredients

    • 1 stick of unsalted butter
    • 1 pound of mushrooms cleaned and thickly sliced. Chanterelles are wonderful, but you can use porcini, shitakes or any combination.
    • 3/4 cup finely chopped shallots
    • 3 minced garlic cloves
    • 2 cups Pinot Noir
    • 2 cups rich homemade chicken stock or canned chicken broth (low-sodium)
    • 1 pound fettuccini
    • 1/2 cup finely chopped parsley
    • 1 cup shaved parmesan
    • Salt and freshly ground black pepper

    Directions

    1. Pour chicken stock into a saucepan and boil until it has reduced to about 3/4 cup. Put 1/4 stick of the butter in large frying pan and melt. Add shallots and cook over medium heat until softened. Add garlic and cook 2 minutes, stirring. Remove and set aside. Wipe out pan and add remaining butter. When foaming add the mushroom slices, salt and pepper. Cook on high heat, stirring, for about 10 minutes or until lightly browned. Add reduced chicken stock and cook 5 minutes. In another frying pan boil the wine, over high heat, until it has reduced to about 1/4 cup.
    2. Meanwhile bring a large pot of water to a boil. Add salt and fettuccini. Cook until al dente. Return the shallots and garlic to the mushroom pan, add wine reduction and stir to combine. When pasta is done, drain and toss with mushroom sauce. Add salt and pepper to taste along with the chopped parsley. Moisten with a small amount of pasta cooking water if necessary. Cover and leave in pan for 15 minutes for flavors to develop. Garnish with the parmesan shavings.

  • Filet Of Beef Glazed With Balsamic Vinegar-Zinfandel And Rosemary Sauce

    Recommended Wine Pairing

    • Cellar No. 8
    • Zinfandel
    • California

    Ingredients

    • 1, 4-6-ounce filet of beef
    • 1 Tablespoon balsamic vinegar
    • 1 Tablespoon olive oil
    • 1 Tablespoon minced rosemary
    • 2 oz Cellar No. 8 North Coast Zinfandel
    • 1oz balsamic vinegar
    • 1 teaspoon minced shallot
    • 1 teaspoon minced rosemary
    • 8 ounces reduced veal stock
    • 1/8 teaspoon salt
    • 1/8 teaspoon pepper

    Directions

    1. Combine 1 Tablespoon of balsamic vinegar, 1 Tablespoon of olive oil and 1 Tablespoon minced rosemary. Brush this marinade on the beef.
    2. Reduce Zinfandel, balsamic vinegar, shallot, rosemary to syrup. Add veal stock and simmer for 10 minutes. Add salt and pepper to taste.
    3. The meat can be pan roasted for approximately 4 minutes on each side. Remove meat from pan and pour sauce into the warm pan. Bring to a boil.


    TO SERVE:
    Arrange meat on platter and pour sauce over meat. Serve with Polenta.

  • Rack of Lamb with a Black Pepper-Dijon Crust

    Recommended Wine Pairing

    • Cellar No. 8
    • Zinfandel
    • California

    Ingredients

    • 2 Single racks of lamb, Fenched (removal of all fat and membrane from the ribs)
    • 2 Tbsp Unsalted butter
    • 1/2 cup Dry bread crumbs
    • 2 Garlic cloves, very finely chopped
    • 1/4 cup Italian parsley, finely chopped
    • 1 Tbsp Black pepper, freshly ground
    • 1/4 cup Dijon mustard
    • Salt and fresh ground pepper to taste

    Directions

    1. Preheat the oven to 400 degrees and season the rack of lamb with salt and pepper. Heat the butter in a large frying pan over medium-high heat and sear the outside of the racks until golden brown. Remove from the pan. Mix the bread crumbs, garlic, parsley and black pepper together in a bowl and set aside.
    2. When the racks are cool enough to handle, brush the mustard all over the meat and then roll and press the bread crumb mixture onto the mustard. Place on a roasting pan and roast the racks for 15 to 20 minutes for a medium rare finish. It is very important to let the racks rest for 8 to 10 minutes before slicing between the ribs and serving.

  • Roasted Sweet Red Peppers

    Recommended Wine Pairing

    • Cellar No. 8
    • Zinfandel
    • California

    Ingredients

    • 8 large red bell peppers
    • 6 cloves garlic, minced fine
    • 6 tablespoons olive oil



    Directions

    1. Wash and dry the peppers. On the hot coals themselves (not on the grate), or over the open flame of a gas stove, roast the peppers until completely charred on all sides. Seal the charred peppers in a plastic bag for five minutes. Under cold running water, remove the charred skins and pat the peppers dry with paper towels. Cut the peppers in half, remove the seeds and veins, and cut into strips about 1" wide. In a large skillet, heat the olive oil and add the minced garlic. Add the peppers and sauté until tender, about 5 minutes. Arrange the peppers on a serving platter, season lightly with salt, and pour the oil and garlic over them.

  • Seared Rib-Eye Steak with Arugula & Roasted Pepper Salad

    Recommended Wine Pairing

    • Cellar No. 8
    • Zinfandel
    • California

    Ingredients

    • 6 tablespoons extra-virgin olive oil, plus extra for brushing
    • 2 (1-inch-thick) rib-eye steaks (about 1 pound each)
    • Kosher salt and freshly ground black pepper
    • 3 cups arugula, washed and spun dry
    • 1-1/2 cups roasted peppers, rinsed and patted dry
    • 2 tablespoons balsamic vinegar
    • Small block Parmesan (about 8 ounces)

    Directions

    1. In a large saute pan, heat 2 tablespoons olive oil. Season steaks with salt and pepper. When pan starts to smoke, carefully add steaks. Allow the steaks to cook for about 3 to 4 minutes on 1 side, without moving or piercing the meat. This will help create a good, crusty sear. When steaks are brown, flip and sear the other side for 3 to 4 minutes. Remove meat to a large plate and allow to rest for 10 minutes.
    2. Decoratively line a large platter with arugula. Tear the roasted peppers into large pieces and scatter over the arugula. In a small bowl, whisk in the remaining olive oil, balsamic vinegar and any meat juices that may have collected on the plate from the steaks. Season with salt and pepper.
    3. Slice the steaks across the grain and on a bias into 1 1/2-inch thick pieces. Lay the slices on top of the salad and drizzle with dressing. Using a vegetable peeler, shave Parmesan over the dish