2018 Recipe Contest Winner!
2018 Recipe Contest Winner!
Congratulations to our 2018 Recipe Contest winner Kristen Revier! She submitted a truly delicious recipe, and paired it with our delicious St. Pepin wine! Thanks Kristen, let’s all enjoy your hard work…and enjoy your wine!
Baked Steel Head Trout with Pebble Beach Pesto
Served with Roasted Spicy Cauliflower and Creamy Maple Sweet Potatoes
Served with Roasted Spicy Cauliflower and Creamy Maple Sweet Potatoes
Pair With Ten Spoon’s St. Pepin
Baked Steel Head Trout
2 lbs Steel Head Trout cut into 4 fillets with skin
2 lbs Steel Head Trout cut into 4 fillets with skin
Pebble Beach Pesto
1 bunch Basil, approximately 2 oz Basil Leaves
2 cloves Garlic, chopped
1/4 cup Parmigiana Reggiano, grated
1/4 cup Extra Virgin Olive Oil, plus 1 Tablespoon for greasing pan
1/4 cup Pine Nuts, toasted
1/2 cup Macadamia Nuts, unsalted
1/2 cup Macadamia Nuts, unsalted
2 Tablespoons Butter, unsalted
1/2 teaspoon Salt, a pinch extra to season Trout
1/2 teaspoon Black Pepper, freshly ground, a pinch extra to season Trout
1/2 teaspoon Salt, a pinch extra to season Trout
1/2 teaspoon Black Pepper, freshly ground, a pinch extra to season Trout
Preheat oven to 400 degrees. While preparing pesto, place Trout on counter to bring to room temperature (no longer than 30 minutes). Toast pine nuts in small skillet over medium heat for 3-5 minutes stirring constantly until lightly golden brown. Place cooled pine nuts with the rest of the pesto ingredients into food processor. Blend until well combined. Grease medium sized baking sheet with 1 Tablespoon Extra Virgin Olive Oil. Season Trout with salt and black pepper. Place Trout fillets skin side down on greased baking sheet. Divide pesto mixture over prepared fillets. Spread evenly. Bake in preheated oven 15 minutes. While Trout is still in oven turn oven to Broil. Finish on Broil 3 minutes until pesto is lightly golden brown. Remove from oven. Enjoy immediately!
Roasted Spicy Cauliflower
1 head Cauliflower, cored and cut into bite size pieces
1 head Cauliflower, cored and cut into bite size pieces
3 Tablespoons Extra Virgin Olive Oil
2 teaspoons Crushed Red Pepper Flakes
1/2 teaspoon Salt
1/2 teaspoon Black Pepper, freshly ground
1/2 teaspoon Black Pepper, freshly ground
Preheat oven to 400. On medium sized baking sheet toss prepared Cauliflower with remaining ingredients. Roast cauliflower in heated oven for 25 minutes until light caramelizing on bottom of cauliflower. Remove from oven. Divide onto four plates. Enjoy immediately!
Creamy Maple Sweet Potatoes
2 medium Sweet Potatoes, peeled and large diced
2 medium Sweet Potatoes, peeled and large diced
1/4 cup Butter, unsalted
1/4 cup Sour Cream
2 Tablespoons Maple Syrup
1/4 teaspoon Salt
3 Sage Leaves, thinly sliced
3 Sage Leaves, thinly sliced
In large pot place prepared sweet potatoes, cover with cold water 1 inch above sweet potatoes. Bring sweet potatoes to a boil over medium heat. Boil 5-10 minutes until very tender. Drain Water. Place sweet potatoes immediately into food processor with remaining ingredients. Blend until mixture is silky smooth. Divide onto four plates. Top with prepared sage. Enjoy immediately!
Ten Spoon’s Delicious St.Pepin
1 bottled Ten Spoon’s St. Pepin, chilled
4 Wine Glasses, beautifully clean
1 bottled Ten Spoon’s St. Pepin, chilled
4 Wine Glasses, beautifully clean
Open wine. Pour democratically into four glasses. Enjoy immediately with Baked Steel Head Trout with Pebble Beach Pesto!
Serves Four