’09 Viognier Recipe Contest
June 16, 2010 § 15 Comments
You don’t have to be a world-class chef to make a dish that pairs perfectly with Viognier, and here’s your chance to prove it.
To celebrate the release of our international award winning 2009 Viognier, we’re holding a Viognier recipe contest, and you’re invited to compete.
Here’s the scoop:
Simply submit an original recipe that either pairs with or is made with our ’09 Viognier no later than Tuesday, June 29th, and you’ll be automatically entered to win the grand prize.
“But Suzanne,” you ask. “Your ’09 Viognier isn’t out yet. How do I know what to pair with it?”
Excellent question. And here’s the answer.
Starting immediately, we have “pre-released” ’ our 09 Viognier, and it’s now available in our tasting room to anyone who wants to take a bottle home for the contest.
And if you’re anxious to start cooking up a storm now, here’s a Viognier flavor profile and suggested pairings from winemaker Nate.
Typically, people describe Viognier as having aromatics of apricots, honeysuckle, white fruits, stone fruits, peaches, and melons.
Our 2009, in particular, has big white floral aromatics, a fruity, medium-bodied mouthfeel and a lightly-spicy, lightly-acidic finish.
This wine pairs well with seafood, poultry, spicy or exotic dishes, nuts and creamy cheeses.
Prizes:
Grand prize: If you win, your recipe will be catered at the official ’09 Viognier release party Saturday July 3rd.
You’ll also receive two complimentary tickets to our exclusive Viognier Wine Dinner in August (date and location to be announced) and one of our wine-themed chef’s aprons.
(Oh, and did I mention bragging rights?)
Runner-up: 1 complimentary ticket to our August Viognier Wine Dinner.
How to enter:
There’s no fee to enter; which mean you have nothing to lose. And you have 3 easy way to submit your recipe(s).
- Add your recipe as a comment on this blog post.
- Email your recipe to me at suzanne@sunsethillsvineyard.com
- Drop your recipe off at our tasting room.
The fine print:
- All recipes must be original or your own “take” on a classic. By submitting a recipe, you certify that it is your own (and not copied and pasted from The Food Network, for example.)
- You may submit as many original recipes as you like.
- By submitting a recipe, you give us permission to use it if you win. You will be given full credit for the recipe.
The submission deadline is Tuesday June 29th. The winner will be announced Friday, July 2nd and the winning recipe will be catered in our tasting room Saturday July 3rd from 12 pm – 2 pm.
So what are you waiting for? Get cooking! 🙂
-Suzanne
Sunset Hills Vineyard 
Dan’s Shrimp Cacciatore ala Viognier
2 lbs. Shrimp – I used 16-20 count easy peeled shrimp – Peel shrimp and leave tails on.
2 – 15oz. cans of Good Tomato Sauce
2 bay leaves
1 tsp. celery seed
1 ½ Tbs. Dried crushed basil
3 cloves garlic (finely chopped)
1 tsp. fresh ground pepper
1 Tbs. salt (kosher)
10 large Button Mushrooms sliced ¼ inch thick
2 stalks celery cut up ¼ inch chunks
2 carrots cut up ¼ inch chunks
1 Medium to large Sweet Onion cut up the ¼ inch chunks
1 cup of Viognier wine
2 Tbs. granulated sugar
2 Tbs. olive oil
In 5 qt sauté pan sauté carrots, celery, onion on medium high for 3 about minutes then add garlic mushrooms, dried basil, bay leaves, salt and pepper and continue to sauté for 3 minutes more.
Then add tomato sauce, celery seed and wine to vegetable mixture and turn heat down to simmer for about 20 minutes stirring occasionally.
After about 20 minutes add the Sugar to the sauce and stir to mix. Taste – If too tangy add a little more sugar just to take off the edge cover with lid and let simmer for about another 10 minutes.
After the 10 minutes is up add the shrimp and continue to simmer with the lid on until shrimp all turn pink. This will transform the sauce into a wonderful smelling seafood dish.
After the shrimp all turn pink turn off stove top and cover pan and let set for 5 minutes.
This sauce in great over Rice (white or brown or Lundberg Wild Blend rice)
This dish pairs well with Viognier Wine. ENJOY!!!
Spicy Peanut Chicken with Cucumber & Cilantro
This recipe has the perfect blend of spicy and earthy flavors to pair with a Viognier. The subtle coolness of the cucumber and mango complement the wine and offset the dominant flavors of spicy peanut, onion and cilantro.
Ingredients
Main:
6-8 boneless chicken breasts (or whole, bone-in chicken quarters if you prefer)
1 cup fresh cilantro, chopped (add extra if you love the flavor)
2 large cucumbers, peeled and finely diced
1 bottle of spicy peanut sauce (I use Wegmans brand Thai peanut sauce)
1/4 cup red onion, finely chopped
Starch:
4 cups of Jasmine rice, cooked (should be enough to serve 8-10)
Sweet side:
4 fresh mangoes, peeled and chopped into chunks
Large container of vanilla yogurt (I use Stoneyfield Organic French Vanilla with cream on the top)
Sprig or two of fresh mint.
Directions
1. Marinate the chicken overnight in the peanut sauce. Use a large sealable bag and massage the chicken and marinade a few times over the duration. Save about 1/8 of the bottle for use later.
2. Prepare rice
3. Grill the chicken, slow cooking to keep it moist.
4. While chicken is cooking, combine diced cucumber, 3/4 of the fresh cilantro, and onion in a bowl, then refrigerate. Even 20 minutes in the refrigerator will be great. Too long and the cucumber sometimes reduces too much.
5. Divide yogurt into 6-8 small cups or put on serving plates. Add mangoes, top or stir as preferred. Garnish with mint leaf.
When chicken is cooked, cut into strips or divide into your preferred servings. Add a drizzle of the unused peanut sauce on chicken.
Sprinkle chicken with fresh cilantro & serve over or next to rice. Top with a couple spoonfuls of cucumber mixture.
Adjust for taste, but the key is that spicy has to be the dominant flavor in order for it to pair best with the wine and the splashes of flowery and sweet from the cucumber, mango and jasmine rice.
Enjoy!
Shrimp & Grits
3/4 cup yellow stone-ground grits
3 cups milk
1/8 cup extra virgin olive oil
1 teaspoon butter
1 small onion, finely chopped
1 pound shrimp, peeled and deveined
1/4 teaspoon salt
1/8 teaspoon white pepper
1) Boil milk, stir in grits, cook off heat for 10 minutes.
2) Heat olive oil and butter over medium heat. Saute onions until tender, then toss in shrimp. Season with salt and pepper, and cook 4 to 5 minutes, or until shrimp turn pink. Stir shrimp mixture into grits, and continue cooking for 10 to 15 minutes. Serve hot, with cold wine.
Tomato-Garlic Risotto
Ingredients:
3 14.5 oz cans chicken broth (or ~6 cups)
1 ½ C arborio rice
2-3 tbs. extra virgin olive oil
½ C ’09 Viognier
1 16 oz can diced tomatoes (not drained)
3 cloves garlic, crushed
¾ freshly grated romano cheese
Directions:
Put chicken broth in a sauce pan and heat.
In a large deep-dish skillet, arborio rice and extra virgin olive oil. Over medium heat, stir together the rice and oil for about 1 minute.
Add Viognier, and stir until absorbed by the rice. Add a ladle or two of the chicken broth to the rice and continue stirring until completely absorbed. Repeat this process until about 3 cups of the chicken broth is absorbed into the rice.
Add diced tomatoes (not drained) and garlic, and stir until completely mixed together.
Continue the process of adding the remaining chicken broth by the ladle and continuously stir until the broth is absorbed each time.
When all broth is absorbed by the rice, turn the heat off and add grated romano cheese.
Stir in the cheese until completely melted, and serve.
Kelly’s Crab Cakes
Ingredients:
1 pound lump or jumbo lump crab meat
1 egg
1 tablespoon melted butter
¼ cup mayonnaise
1 ½ teaspoons old bay seasoning
1 teaspoon dry mustard
1 teaspoon Worcestershire sauce
1/8 teaspoon cayenne pepper
½ teaspoon white pepper
¼ cup crusher crackers
1 teaspoon lemon juice
Instructions:
Gently mix all ingredients in a bowl until well blended. Form into crab cake patties, place on a cookie sheet, and cook in a 350 degree preheated oven. Cook 10 – 12 minutes or until crab cakes are light golden brown.
Veal Viognier ala Sunset Hills
4 boneless veal cutlets—pounded on both sides
4 T. flour
2 T. lemon zest
1/4 tsp Salt
1/8 t. white ground pepper
pinch nutmeg
Coat pounded veal cutlets in flour mixed with seasonings. Set aside.
1 c. sliced baby bella mushrooms
1/2 c. sliced scallions
1/4 c. buttter
1c. Sunset Hills Viognier
Saute mushrooms and sliced scallions in butter on med-low heat until just softened. Remove from pan and set aside. Slightly brown veal cutlets on both sides in remaining butter (add a little more, as needed). Add Sunset Hills Viognier and bring to a simmer. Cover veal cutlets with mushrooms and scallions. Cover and reduce heat. Cook another 10 -15 minutes until veal is cooked but not overdone. Serve with garlic mashed potatoes, angel hair pasta, or rice and vegetable of choice.
Warm Curried Fruit
Ingredients:
1 can (15oz) of pear slices
1 can of peach slices
1 small can (8oz) of mandarin oranges
1 small can of apricot halves
1 small can of pinapple chunks
1/2 cup of frozen pitted cherries
1/8 cup sugar
1 1/2 tbs. flour
1 1/2 tbs butter
1/4 cup golden raisins
1/2 tsp curry powder
1/4 cup Viognier
Directions:
Drain all fruits, combine juices and reserve. In a sauce pan add sugar and flour, gradually stir in 1/3 cup of fruit juices. Over medium heat add butter and raisins. Stirring constantly, bring to boil for 1 minute. Remove from heat and add curry powder and wine. Combine fruit and sauce in a baking dish. Bake uncevered for 30 mins. at 350. Serve warm or room temp.
All these recipes sound so good! Keep them coming 🙂
Roast Halibut with Lump Crabmeat in Phyllo
Ingredients
4 (6oz) Halibut Filets
8 oz Lump Crabmeat
1 package frozen phyllo dough
1/2 stick melted butter
1 large shallot
1 cup heavy cream
1 cup Sunset Hills Viognier
1 tbls chopped dill and sprigs for garnish
3 tbls canola/vegetable oil
Cooking Procedure
1. Defrost phyllo dough over night
2. Preheat oven to 375 degrees.
3. Lay out phyllo and take one sheet and brush with butter. Add another sheet and butter- continue for a total of 8 sheets.
4. Heat oil in saute pan until smoking
5. Pat halibut dry and season with salt and pepper on both sides.
6. Carefully place Halibut in pan and saute approx 3 min until golden brown on each side then remove from pan.
7. Cut phyllo in 4 equal pieces, place fillet in center, top with crabmeat and brush with butter.
8. Fold one side over filet, fold other side over and tuck all sides underneath, brush with butter and lightly score top with knife (make a design if you like)
9. Bake in oven for 15-18 min or until golden brown.
10.Pour off oil from pan, add 3 tbls butter to pan,add shallots and cook on medium heat until soft(not brown), add Sunset Hills Viognier and reduce until 1/4 of original volume about 3-5 min., add heavy cream and reduce for about 5 min. or thickened, add dill.
11. Spoon sauce on plate and place filet on top, garnish with sprig of dill.
This recipe isn’t nearly as refined as some of the other entries, but it pairs beautifully with Viognier. And it’s perfect for a 4th of July feast!
Shredded Buffalo Chicken Sandwiches with Blue Cheese Celery Slaw
* 4 medium-sized chicken breasts
* 1/2 cup Hot Wing Sauce
* 3 cups coleslaw mix
* 1 celery stalk, diced
* 1/2 cup blue cheese, crumbled
* 1 cup mayonnaise
* 1 T. apple cider vinegar
* 1 T. dijon mustard
* salt and freshly ground black pepper
Place chicken breasts in large sauce pan, cover with water by 1 inch. Bring to a boil, partially cover the pan and simmer ten minutes. Turn off heat, and let chicken sit in poaching liquid another 10 – 15 minutes, until cooked thoroughly. (Note: Instead of poaching, you can also use rotisserie chicken, or grill it for even bigger flavor!)
While chicken is cooking, whisk together mayonnaise, vinegar and mustard. Add diced celery, crumbled blue cheese and coleslaw; mix thoroughly and season with salt and pepper.
Remove chicken from pan and shred using two forks. Place in bowl and add hot wing sauce, just enough to coat the chicken. Serve chicken on a soft hamburger-style bun with a generous portion of blue cheese celery slaw right on top. Pass extra wing sauce at the table. Serve with a glass of ’09 Viognier!
Wild Mushroom & Manchego Cheese Toasts
1 1/2 tablespoons butter
1 tablespoon olive oil
1/2 cup shallots, diced
1 garlic clove, minced
1/2 pound assorted wild mushrooms, sliced
1/2 pound baby bella mushrooms, sliced
1/4 cup Viognier
1 tablespoon fresh tarragon, chopped
12 1/2-inch thick diagonal slices french baguette
1/2 pound Manchego Cheese, sliced thin
2 tablespoons fresh parsley, chopped
Preheat over to 350F.
Melt butter and olive oil in heavy large skillet over medium-high heat. Add shallots and garlic, saute 3 minutes. Add mushrooms and saute until tender, about 6 minutes. Add wine and tarragon, and boil until liquid evaporates, about 5 minutes. Season with salt and fresh ground pepper. Keep warm.
Arrange bread on baking sheet. Bake until lightly toasted, about 2-4 minutes per side. Spoon mushroom mixture on toasted bread slices. Top with Manchego cheese slices, bake until cheese melts, about 3-4 minutes. Sprinkle with parsley and serve.
Summer Scallops and Corn
(serves 4)
1 lb scallops (10 – 12 of them)
2 tblsp clarified butter
8 cups water
4 tblspn salt
For the corn
1 1/2 cup corn kernals
1 bunch scallions, diced, greens and whites separated
2 tblspn butter
1 large tomato, diced
2 tblspn extra virgin olive oil
2 teaspn cider vinegar
Salt and pepper to taste
For the corn muffins
1 package Jiffy Corn Muffin Mix
1/2 cup corn
1 scallion
1/4 teaspn cayenne pepper
For the beurre blanc
1/4 cup Sunset Hills Viognier
1/4 white wine vinegar
1/3 heavy cream
2 small shallots
1 1/2 sticks of butter
Salt and white pepper to taste
1. Mix the 8 cups cool water with the 4 tblspn of salt to make a brine. Add all scallops and soak for 10 – 15 minutes.
2. Mix corn muffin batter according to instructions on package. Add corn, scallion and cayenne. Pour into 6 slots of a muffin pan. Bake according to instuctions on package. When finished remove from oven and let cool. Remove muffin tops and cut the bottom muffin section in half so you end up with 2 muffin rounds. Discard or eat muffin tops, I ate mine!
3. To make the corn. Combine tomato, oil, vinegar, salt and pepper in large bowl and mix well, set aside. Sautee scallion whites in butter until golden, 4 min. Add corn and sautee until tender, 5 min, set aside to cool. When cool combine tomatoes, corn and scallion greens in bowl and mix well. Set aside, will be served at room temp.
4. To make beurre blanc. Add Viognier, vinegar and shallots to a small sauce pan and bring to a boil. Reduce to about 3 tblspn of liquid, 5 min. Add heavy cream and boil for another minute. Reduce heat to low. Add butter in 1 tblspn chunks at a time until all butter is melted in. Remember to removed sauce from heat if it starts getting too hot or else the sauce will break! Season with salt and white pepper to taste then set aside. We’ll reheat/strain right before serving.
5. To make scallops. Remove from brine and pat dry. Heat clarified butter to high temperature and pan sear scallops, 3 minutes on each side. Do not let scallops touch in the pan, cook in batches if necessary.
6. To plate. Arrange muffin rounds in center of a large serving dish. As scallops finish place one scallop on each round. Surround with corn/tomato mixture. Reheat beurre blanc as necessary and strain sauce through a medium mesh strainer and pour over the scallops. Pour a healthy glass of Viognier and enjoy out on the patio!
Pan Seared Halibut with Stir Fried Egg Noodles
Ingredients:
1 ea 8 oz halibut
1 tsp. lemon zest
1 tsp. lime zest
1 tsp. Orange zest
TT salt/ pepper
1 tbsp Butter
Pasta:
6 oz egg noodles, pre-cooked
¼ ea onion, julienne
¼ ea carrot, julienne
3 ea button mushrooms, sliced
¼ ea celery, julienne
¼ ea red bell pepper, julienne
¼ ea yellow bell pepper, julienne
1 ea roma tomato, diced
2 oz olive oil
2 tbsp butter
1 oz lemon juice
1 oz parmesan cheese
TT salt/ pepper
Garnish:
1 tsp parsley, minced
2 ea. Long chives
Pinch lemon zest
Directions:
Start by seasoning the halibut and encrust in the zest, in a medium size saute pan add the butter and sear the halibut to a golden brown, in a separate saute pan add the butter and saute the stir fry vegetables, cook until vegetable are just soften and add the noodles, olive oil, lemon juice and season to taste. Toss gently until evenly incorporated know add the parmesan cheese and plate on large bowl, place halibut on top and garnish the plate with parsley, sprinkle lemon zest on the pasta and top with chives.
Cool Basil Watermelon Soup
This is the perfect soup for these sweltering Summer days we’ve been having!
4 cups chopped Watermelon (seedless)
1/4 cup Viognier
2 Tbsp Heavy Cream
2 leaves Basil, chopped
1/2 tsp sugar
pinch of salt
Put all ingredients into a blender and blend till smooth. Strain through a fine mesh strainer. Chill and then serve! (If the watermelon has been kept in the fridge, then the soup can be served immediately)
Every recipe looks Yummoooo! Like Rachael Ray says. Can’t wait to try them out!
Good Luck all!
DAN