Two Mountain Winery: Spring Recipes and Wine Pairing Suggestions

Established in 2002, Two Mountain Winery is a family-owned operation nestled in the Rattlesnake Hill.  Brothers Matthew and Patrick Rawn own and operate the winery and estate vineyard, drawing on the experience of three generations who have farmed in the Yakima Valley.

Two Mountain Winery
2151 Cheyne Road, Zillah
509-829-3900
twomountainwinery.com

Perfect Pairings: Two-Mountain Winery’s “Lemberger Marinated Grilled Lamb Sandwiches”Lemberger is a lighter-bodied peppery wine that pairs beautifully with grilled lamb (or anything off the bbq). These sandwiches may be a perfect addition to any high school graduation or Father’s Day celebration.

Two-Mountain Winery’s Lemberger Marinated Grilled Lamb Sandwiches

Ingredients:
• 1 4-5lb boneless leg of lamb
• 1 cup Two Mountain Lemberger
• 3 cloves garlic, sliced
• 2 tablespoons minced fresh thyme
• 1 tablespoon minced fresh rosemary
• 1 tablespoon brined green peppercorns, rinsed
• 2 tablespoons Dijon mustard
• 2 tablespoons red wine vinegar
• ∏ cup extra virgin olive oil plus 2 tablespoons extra
• 2 French-bread baguettes, each cut crosswise into 4-5 inch pieces, and sliced lengthwise.
• 5 bunches green onions
• Prepared olive tapenade
• cup herbed aioli (recipe follows)

Place trimmed lamb into large sealable plastic bag. Put all marinade ingredients into blender container and puree until emulsified. Pour marinade over lamb. Marinate at least 4 hours (overnight makes things easy!).

Remove lamb from marinade (discard marinade), and grill over medium-low heat on grill until desired doneness — about 35-40 minutes.

While lamb is resting, drizzle 1 tablespoon olive oil over trimmed green onions. Grill onions on bbq until slightly charred and limp. Coarsely chop green onions. Brush baguettes with remaining olive oil and toast lightly on the grill.

For sandwiches:

Put out bowls of olive tapenade, herbed aioli and chopped green onions. Thinly slice lamb and serve on a platter. Invite guests to create their own sandwiches, mounding green onions, lamb and sauces on toasted baguettes.
Herbed Aioli ingredients:
• 1 cup mayonnaise (homemade or good quality store bought)
• 2 cloves garlic, minced
• 1 tablespoon fresh rosemary, minced
• 2 slices roasted red peppers (canned)

Puree all ingredients in blender until smooth.

Seafood with Curry/Coconut Milk

Serve with Two Mountain Winery Riesling
•        1-1/2 cups lite coconut milk
•        1-1/4 pounds fresh cod or monkfish
•        1-1/4 pounds fresh mussels, scrubbed & debearded
•        1-1/4 pounds tiger prawns, shelled & deveined
•        cooked Thai (jasmine) rice or fresh pasta noodles
•        1 red Thai Chili, deseeded & sliced (substitute dried red pepper flakes – about ½ tsp)
•        1 green Thai chili, deseeded & sliced (jalapeno may be substituted)
•        3 stalks lemon grass
•        2 – 3 tablespoons chopped cilantro

Also Required:
•        Deep pot or Wok

Cut the lemon grass in half lengthways and then into 3 inch pieces; bruise it by smashing with the back of a heavy knife.

Bring the coconut milk to the boil in a wok or deep pot and add chilis. Add the mussels to the wok and cover. Steam the mussels and remove as soon as they open. Reduce the coconut milk to a simmer and add the fish & prawns. When fish is opaque and the prawns are bright pink, remove them from the wok and set aside with the mussels.

Return sauce to the boil and reduce quantity by half. Return all seafood to the wok and heat through.

Serve with fragrant Thai rice or Tagliatelle pasta – garnished with cilantro

(Seafood should be barely cooked to keep it tender).

Serves 4

Chinese Chicken Salad

A Delightful Summer Meal Served with Two Mountain Winery Riesling

4 boneless skinless chicken breast halves

Salt and freshly ground pepper

Olive oil

Dressing:

1 tsp finely minced fresh garlic

3 Tbsp. finely minced fresh ginger

2 Tbsp. hot mustard

1 Tbsp. sugar

2 Tbsp. light soy sauce

2 Tbsp. rice vinegar (not flavored).  Substitute white vinegar

2 Tbsp. Asian sesame oil

1 ½ cups vegetable oil (canola, peanut or grapeseed)

Salt to taste

Salad:

1 large English cucumber, peeled, seeded and cut on the diagonal into ¼ inch slices (jicama is a wonderful substitute)

½ cup thinly sliced radishes

2 small heads Romaine lettuce, torn into small pieces

1 cup bean sprouts, washed and patted dry

4 green onions, minced

¼ cup minced cilantro leaves

2 Tbsp. toasted sesame seeds

Lightly pound the chicken breast halves between sheets of plastic wrap to an even thickness – about ½ inch.  Season with salt and pepper.  In a large saute’ pan, heat enough olive oil to lightly cover the bottom, over medium-high heat.  Add the chicken breasts and cook, turning once,  until no longer pink in the center  (4-5 minutes/side).  Cool on a plate lined with paper towels.  When the chicken is cool, shred into a large bowl.

Puree the garlic and ginger in a small food processor or blender.  Add the rest of the dressing ingredients, except the vegetable oil, and pulse to combine.  Very gradually, beat in the vegetable oil, until the mixture emulsifies.  Season to taste with salt.

Add the cucumber and radish slices to the chicken in the bowl and toss with ½ cup of more of the dressing, to moisten.  Combine the lettuce, bean sprouts, green onions and cilantro in another bowl and toss with ½ cup of the dressing.  Evenly distribute the greens among 4 salad plates and place the chicken mixture on the greens.  Drizzle with some of the remaining dressing if desired.  Garnish with toasted sesame seeds and serve.

Serves 4