PAN SEARED SCALLOPS WITH CREAMED CORN AND CARAMELIZED ONIONS
Serves 2
2 cobs sweet white corn
8 “U-10” scallops, preferably dry-pack
2 sprigs fresh thyme
1 to 1-1/2 cups heavy cream
1 yellow onion, peeled and thinly sliced
Unsalted butter, Canola oil, and Salt and freshly ground pepper to taste

Heat a large saucepan over medium heat.
Add 2 T butter and sliced onion.
Cook, stirring frequently, until onions are richly browned. Do not allow to blacken.  Season to taste with salt and pepper. These can be made ahead and gently reheated just before serving.
Husk corn.  Stand each cob on end and carefully cut kernels from cob with straight downward strokes of the knife; do not cut into the cob itself.
Using the back of the knife, scrape pulp from the cob.  Discard cobs.
Place a saucepan over medium-low heat.  Add corn, pulp, 1/2 T butter, a dash of salt, and enough cream just to cover about 3/4 of the corn.  (You don’t want to fully immerse).
Bring to a simmer and let simmer for 8 minutes. 
Heat another large saucepan over very high heat.  Film with Canola oil.  When oil is hot, arrange 4 of the scallops in the pan without crowding.  Cook until golden brown on one side, flip and cook 30 more seconds.
Remove to warm plate and repeat with remaining scallops.
Divide corn between serving plates.  Arrange scallops around corn.  Sprinkle caramelized onions around scallops. 

DRINK:  2011 Aubert Chardonnay

PAN SEARED CHICKEN WITH SWEET POTATO AND GINGERED BROCCOLI
Serves 2
2 boneless chicken breasts, skin on
1 T Canola oil
1/2 lb sweet potatoes, peeled and diced
1/4 T brown sugar
1 tsp ginger, peeled and finely chopped
1 head Chinese broccoli, blanched
1/4 cup demi-glace (available frozen at grocery stores)
Unsalted butter, Salt and pepper

Preheat oven to 475.
Heat an oven-proof skillet over high heat.  Add Canola oil. 
When oil is hot carefully place chicken, skin side down, in pan and season with salt and pepper
After 1 minute switch skillet into the hot oven
Cook chicken for 12 minutes, or until cooked through.
Remove and let rest for 3-4 minutes.
Meanwhile, boil diced sweet potatoes until fork tender, about 10 minutes.  Drain. 
Stir brown sugar and 1 T butter into potatoes and whip.  Season with salt and pepper.
Place clean sauté pan over medium heat and add 1 tsp Canola oil.  Add ginger and broccoli and cook until broccoli is heated through.
Warm demi-glace according to product’s instructions.
Center sweet potatoes on serving plate.  Top with broccoli.  Slice chicken breasts and arrange slices on top of broccoli.  Spoon demi-glace over dish.

DRINK: 2013 St. Supery Rutherford Estate Merlot


GRILLED SALMON PROVENCAL
Serves 4
4 (6oz) salmon fillets, skinned
2 lbs Red Bliss potatoes, halved
4 sprigs fresh thyme
2 T olive oil, divided
8 Roma tomatoes, peeled, seeded, quartered
16 Kalamata olives, pitted and halved
1 tsp each chopped shallot and garlic
Fresh chives, chopped

 Preheat oven to 400.
Toss potatoes in 1.5 T olive oil, and thyme leaves (discard stems).
Season lightly with salt and pepper, spread in baking pan and roast 20 minutes until golden brown, shaking pan occasionally.
Meanwhile place grill pan over medium-high heat.  When hot, brush with olive oil.  Add salmon on a diagonal against the lines of the pan.  Sprinkle with a pinch of salt.
Cook for 4 minutes, move 1/4 turn, and cook another 3 minutes.
Remove fillets to baking pan, flipping so grill marks are on top, and place in oven with potatoes for 10 minute, until cooked through the center. 
Arrange potatoes on serving plates and top with salmon.  Spoon tomato relish over.
Tomato Relish:
Heat 1/2 T olive oil in skillet.  Add shallot and garlic and sauté until light brown.
Pour into bowl, add tomatoes and olives, and toss to combine.  Garnish with chives.

DRINK: 2013 Guarachi Family Pinot Noir


PAN-SEARED DUCK BREAST WITH SHALLOT POTATOES
Serves  2
2 Muscovy duck breasts
1/4 cup demi-glace (available frozen at grocery stores), warmed
1 large  Russet or Kennebec potato
Fresh lemon juice
2 shallots
Unsalted butter, Salt and freshly ground pepper

Peel and shred potato, and set in cold water mixed with fresh lemon juice.
Mince shallots.  Sauté over low heat in a dab of butter until translucent.  Set aside.
Preheat oven to 4000.
Score the skin of the duck breasts diagonally, being careful not to cut into meat.
Place a cast iron skillet over medium heat, add 1 tsp Canola oil and duck breasts, skin down. Cook without disturbing until skin is crisp, 5 to 10 minutes (use a splatter screen).
Remove pan from heat and turn breasts over.  Carefully spoon most of the fat from the pan, reserving it. 
Place in preheated oven for 5 to 10 minutes, until cooked to desired temperature (medium-rare is recommended).  Let rest 5 minutes, then slice thinly.
Meanwhile, strain potatoes and dry as thoroughly as possible between kitchen towels.
Heat another heavy sauté pan over medium heat and add 2-3 T of the reserved duck fat (may substitute olive oil if you prefer).
Spread half the shredded potato over the pan, sprinkle with the sautéed shallots, and layer with the rest of the potato.
Sprinkle with salt and let cook, undisturbed, until the bottom is Malibu tan.  Flip carefully and cook until the bottom is also golden. 
Arrange duck slices on two serving plates.  Cut potato cake into quarters and place a quarter on each plate.  Sprinkle potato with a little salt and a dab of butter. Drizzle warmed demi glace over duck and serve.

DRINK: 2007 Louis Jadot Pommard


ROAST PORK LOIN WITH ROSEMARY POLENTA
Serves Four
2 lb pork loin, fully trimmed
Pork Rub: 1/4 cup chopped Italian flat leaf parsley, 3 T chopped shallots, 4 T olive oil, 2 T freshly squeezed lemon juice, 1 T honey
Polenta: 3 T olive oil, 2 T chopped shallots, 4 cups water, 1 cup polenta, 3/4 cup goat cheese, 2 T butter, 2 sprigs rosemary, finely chopped, 3 T freshly squeezed lemon juice

Salt and white pepper to taste

Preheat oven to 350.
Combine rub ingredients and rub into all sides of pork loin.
Preheat a cast iron pan over medium heat.  When hot, add pork and sear, turning, for about 5 minutes a side until browned.
Transfer to oven and roast for 1 to 1-1/4 hour until internal temperature is at 155.
Cover loosely with foil and let rest about 10 minutes (do not discard pan juices).
Meanwhile, make the polenta.  In a medium saucepan heat 3 T olive oil, then add shallots and sauté until soft.
Add water and bring to a boil. Slowly whisk in the polenta 1/2 cup at a time.
Turn heat to medium-low and cook polenta until thickened, stirring frequently.
Polenta is done when it has texture, but is not crunchy. Remove from heat and stir in remaining ingredients.
Slice pork and arrange atop polenta.  Drizzle pan juices over top.

DRINK: 2011 Peter Michael "Ma Danseuse" Pinot Noir

 



Here is a tempting sample of the recipes you'd have received if you'd been enrolled in The Wine Club by now!  Since they have to fit on a notecard they are streamlined and user-friendly so you won't spend days putting them together.  Enjoy!