Well, our friend Mark from Southpaw Catering has done it again!
We spent a wonderful evening with Mark and friends, pairing delicious food and exceptional new Tanis wines. Here for your enjoyment are two of our favorite recipes of the evening... "Encore Tenderloin Kabobs" and "Halibut in Sicilian Sauce!"
Encore Tenderloin Kabobs:
(Exellent with Tanis 2006 Barbera or Tanis 2006 Cabernet Franc)
1 - 1 1/2 lbs Cubed Tenderloin or Eye Fillet
6-8 Tbs Sesame Oil
2 Tbs toasted sesame seeds
12oz Teriyaki Baste and Glaze
Skewers soaked in water
Directions: Soak skewers in water. Place cubed beef in bowl and add all the sesame oil and seeds. cover and let stand at room temperature for 20-30 minutes. Skewer meat. Fire the grill up and place skewers on grill. Baste meat constantly with teriyaki sauce. Grill 5-10 minutes and let rest for 5 minutes. Serve.
Tanis 2006 Blushing Beauty Rose is now ready!
This is such an elegant and dry Rose! (I just love the color!) Shown here without a label, but being dressed by Andrew as I write! You're sure to enjoy this one immensely with the Pacific Halibut in Sicilian Sauce:
Halibut in Sicilian Sauce:
(Delicious with Tanis Blushing Beauty Rose)
1/4 cup flour
salt and fresh ground black pepper
1 (1 inch thick) halibut fillet (about 8 oz)
3 TBS extra-virgin olive oil
1/2 small onion, chopped
1 celery stalk, chopped
1/2 cup peeled, seeded and chopped tomatoes (optional)
2 TBS green olives, pitted and chopped
2 TBS pine nuts, toasted
2 TBS raisins, plumped in hot water
1 TBS capers, rinsed
1 clove garlic, finely minced
1/4 cup Tanis Blushing Beauty Rose
Directions: Preheat oven to 400 degrees.
Lightly oil a baking dish that will fit your fillet. On a flat plate, stir together the flour with a little salt and pepper and dredge the fish in the seasoned flour and shake off excess.
In saute pan, heat about 1 TBS oil, or as needed to form a film in the pan, over medium-high heat. Saute the fish on both sides until lightly colored. With a slotted spatula, remove fish to the prepared baking dish.
In the same saute pan, heat 2 TBS olive oil over medium heat. Add onion and celery and saute until soft and pale golden, about 10 minutes. Add tomatoes, and simmer for 3 minutes to thicken slightly. Add olives, pine nuts, raisins, capers, garlic, and wine and simmer for 8-10 minutes to blend the flavors. Taste and adjust the seasoning.
Ladle the sauce over the fish. Bake until the fish tests done with the point of a knife, about 10 minutes. Eat while hot or warm.
Enjoy these recipes and a bottle of TANIS wine with some special friends! If you're like us, you may even like to end the evening off with a glass of TANIS 2006 Barbera and a bit of Karaoke! (another excellent pairing) We do have fun!
UPDATE: That last barrel of Tanis 2006 Barbera is now bottled and will be ready to release in the next few weeks. We'll keep you posted! We have taken numerous pre-orders. If you'd like us to set a few bottles or cases aside for you just give us a call or email. This Barbera may not make it to the tasting bar. Those of you who tried the first release of the 06 Barbera know how big and jammy it was. This barrel is as good, if not better!
Tanis Vineyard's HCO (Head of Corking Operations), points out the mark of truly handcrafted, premium, small-lot wines. The dimple in this Tanis cork shows that this bottle didn't touch an assembly line machine. It's all done by hand! (He would know!)
Newest TANIS Photos Online...
For the latest NEW photos, visit us at http://www.tanisvineyards.com/newphotos.html
Come and see us soon!!!