Fort Ross Vineyard

Ingredients:

Polenta:

3 cups water 

1 ⅓ cups polenta 

1 tsp kosher salt 

2 tbsp butter 

¼ cup parmesan cheese, finely grated

Sausage & Peppers

4 links Italian or hot Italian sausage 

2 red bell peppers, cut lengthwise and thinly sliced 

1 red Fresno pepper, thinly sliced into rings (optional) 

1 medium yellow onion, thinly sliced 

2 garlic cloves, peeled and thinly sliced 

1 cup cherry tomatoes, rinsed and stems removed, or 1 can diced tomatoes 

1 tsp thyme 

1 tsp dried basil or

¼ cup fresh basil 

¼ tsp red chile flake 

¼ cup dry white wine or crisp and clean craft beer 

2 tbsp olive oil kosher salt and black pepper

Instructions:

1. In a medium saucepan bring the water to a boil.

2. Slowly pour in the polenta while stirring with a whisk. Continue to stir constantly for one minute.

3. Turn the heat down to low, cover the pan with a tight-fitting lid.

4. Stir every five minutes for 40 minutes. Be careful not to let polenta stick to the bottom of pan. If sticking occurs stir constantly or turn heat lower.

5. Season with kosher salt and finish by stirring in butter and parmesan.

6. Apply butter to one side the bread and place face down on the grilling surface until crispy and lightly golden-brown.

7. Light a grill and bring to medium heat.

8. In a medium sauté pan over medium heat add the olive oil and once heated add the onions. Stir to coat with oil and cook 2-3 minutes.

9. Add the red pepper and Fresno pepper (if using) and cook 2-3 minutes.

10. Turn heat to low and allow peppers and onions to soften, about 7-10 minutes.

11. Bring the heat back up to medium and add the white wine or craft beer.

12. Reduce by half of the liquid, about one minute.

13. Add the cherry tomatoes, garlic, thyme, basil, and chile flake.

14. Reduce heat to low and simmer for 15 minutes.

15. Use a fork or spoon to pop the cherry tomatoes that have not popped on their own.

16. Grill the sausages until cooked through, about 5-6 minutes per side.

 Pair with our 2018 Pinotage »

Ingredients:

2 beef rib-eye steaks, each 16 oz. and 1 1/4 to 1 1/2 in. thick, preferably well-marbled, grass-fed, and dry-aged

 2 tablespoons grapeseed oil, divided

 2 1/4 teaspoons kosher salt, divided

 About 1 1/4 tsp. pepper, divided

 1/4 cup butter, divided, softened

 2 tablespoons fresh thyme leaves, divided

 2 tablespoons honey, divided

 2 tablespoons cider vinegar, divided

 2 cups (5 oz.) Padrón or shishito peppers

 2 garlic cloves, thinly sliced

Instructions:

1. An hour before cooking, season steaks with 2 tsp. salt and 1 tsp. pepper and set on a plate to come to room temperature. Then, brush steaks with 1 tbsp. oil. Meanwhile, soak 1 cup fruitwood chips in a bowl of water about 30 minutes.

2. Put 2 tbsp. butter in a shallow baking dish big enough to hold steaks. Add a few cracks of pepper and 1 tbsp. each thyme, honey, and vinegar; bring to grill area. Bring ingredients for peppers to grill: the Padróns; remaining 1 tbsp. oil, 1/4 tsp. salt, and 2 tbsp. butter; a dish with remaining 1 tbsp. thyme and the garlic; and another dish with remaining 1 tbsp. each honey and vinegar. Also bring a large cast-iron skillet, wooden spoon, grilling tongs, and foil.

3. For charcoal, ignite a very full chimney of hardwood mesquite charcoal on firegrate of a charcoal grill. Arrange coals on firegrate in a slope so there's a hotter area and a cooler one. Drain wood chips and scatter over charcoal. Set cooking grate in place. For gas, heat a gas grill to high (450° to 550°). Put drained wood chips in the grill's smoking box, or seal chips in a packet of foil, cut dime-size holes, and set directly on a burner. Cover grill.

4. When wood chips start to smoke (1 to 2 minutes for charcoal, 10 to 15 minutes for gas), set steaks over hottest part of charcoal fire (or anywhere on gas grill). Grill steaks covered, turning once and moving to cooler part of charcoal fire if they start to flare up, until well browned and done the way you like, about 10 minutes for medium-rare. Transfer steaks to baking dish with butter mixture, turn to coat, and tent loosely with foil.

5. Heat cast-iron skillet on cooking grate. When hot, add 1 tbsp. oil and swirl to coat. Then add peppers and 1/4 tsp. salt. Cook, shaking skillet and stirring occasionally, until peppers are browned and blistered, about 5 minutes. Add butter and let it foam and brown, 45 to 60 seconds. Stir in thyme, garlic, and honey-vinegar, then pour mixture over steaks. Let steaks rest about 1 minute more.

6. Transfer steaks to a cutting board, leaving juices and peppers in baking dish. Slice steaks crosswise into 1/2- to 3/4-in. strips. Using a spatula, pick up strips in original shape of steaks and set on a platter. Spoon about half of juices and peppers over steaks and serve the rest in a bowl on the side.

Pair with 2017 Pinotage »