Mountfair Vineyards produces food friendly wines. Below you will find some of our more popular recipes and the appropriate wine pairing.
Nebulous
neb•u•lous [neb-y -l s] adjective lacking definitive form or limits, obscure.
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Inaugural
in•au•gu•ral [in'og(y)erel] adjective marking a beginning, first in a projected series.
Cabernet Franc -- with a strong supporting cast. Merlot, Petit Verdot and Malbec compliment Virginia's favorite grape. Spicy Boysenberry and Raspberry flavors up front, black pepper undertones, subtle oak finish. Petit Verdot lends additional structure and color.
SABANA
serves 2
This is a traditional coastal Mexican dish; tenderloins of beef are pounded paper-thin, like a sheet, or sabana. They are then seared and then laid over moist black beans and topped with onions and peppers. The meat is so tender you could eat it with a spoon. It is a great elegant meal for small dinner party.
Ingredients
1/3 cup dried black beans, washed and picked over
2 cups water
3 slices bacon, cut into 1/2 –inch-wide strips
½ onion, diced
Salt and freshly ground black pepper
2 (8-ounce) beef tenderloin fillets
2 teaspoons unsalted butter
1 bunch scallions, white and light green parts, thinly sliced on the diagonal
3 red jalapeno chilies, stemmed, seeded and julienne
Juice of 1 lime
Preparation
Place the beans and water in a medium saucepan. Bring to a boil; reduce to a simmer and cook, covered, until soft throughout, about 1 hour and 15 minutes. Remove from the heat.
Fry the bacon in a medium skillet over low heat until golden. Spoon off excess fat. Add the onion and sauté until lightly golden. Add the beans with the liquid, ½ teaspoon salt ad ½ teaspoon pepper and cook 2 minutes longer. The mixture should remain thin and soupy. Keep warm. This may be prepared a day or 2 in advance and refrigerated. Reheat before serving.
To flatten the steaks, coat with four 15 x 12 inch sheets of plastic or parchment paper with ½ teaspoon of the oil each. Sandwich each tenderloin, with the grain running vertically, between 2 sheets (with the oiled side facing the meat). Flatten each one with the flat side of a heavy cleaver or mallet, using steady even sweeping strokes from the center out, as you would roll pie dough, until the steak is a thin oval of about 14 x 10 inches. (it takes about 5 minutes per steak).
Preheat a lightly oiled very large nonstick skillet or cast–iron pan.
Peel the paper off the steaks and season all over with salt and pepper. Sear, one at a time, in the hot pan 30 to 40 seconds per side. Coat each of two large serving plates (platters would be great) with the warm bean mixture. Top each with a hot steak.
Prepare the garnish by melting the butter in a small hot skillet over medium-high heat. Sauté the scallions and jalapenos with salt and pepper to taste and the lime juice for 1 minute. Sprinkle over the steaks. Serve immediately.
-Mary Sue Milliken
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Belated
be•lat•ed [bi 'latid] adjective delayed beyond the usual time.
A harmonious balance of Merlot, Petit Verdot, Cabernet Sauvignon, and Malbec. Silky, Black Currant and Plum fruit, clean lingering finish with just a hint of oak.
Fontina and Proscuitto Stuffed Pork Chops with Grape Clusters
Take “pork chops and applesauce” up a notch by serving these cheese and proscuitto-stuffed chops baked with grapes instead. The creaminess of the fontina cheese and the rich flavor of the grape reduction pair beautifully with the silky finish of Mountfair’s Belated. You’ll be surprised at how our merlot blend supports the salty crispness of the meat while bringing depth to the fresh cheese and fruit combination. This dish turns everyday ingredients into a gourmet dish with just a little extra effort.
Ingredients
4 bone-in pork chops, about 1 1/2 inches thick
2 quarts water
1/4 cup sugar
1/4 cup kosher salt
4 fresh thyme sprigs
10 cloves
6 allspice berries
8 slices (about 3 ounces) prosciutto
4 slices (about 3 ounces) fontina
1/2 cup chicken stock
4 tablespoons unsalted butter, chilled
4 sprigs flat-leaf parsley, for garnish
1 pound red grapes, on the vine and cut into 4 smaller clusters/bunches
Extra-virgin olive oil
Kosher salt and freshly ground black pepper
Grilled Polenta Squares, recipe follows
Preparation
Prepare the pork chops. Make a brine by combining the water, sugar, salt, thyme sprigs, clove and all-spice berries in a re-sealable bag. Add the pork chops, seal up the bag and put in the refrigerator for about 30 minutes.
Preheat oven to 425 degrees F.
Drain the pork chops and pat dry. Using a paring knife, make a horizontal cut into the center of each chop to make a pocket. Stuff a slice of fontina and prosciutto inside each pocket and secure with a toothpick. Set 2 large cast iron skillets over medium-high heat and add a 2-count of extra-virgin olive oil to each skillet. Add 2 chops to each of the skillets and cook for 4 to 5 minutes until golden. Turn chops, push to 1 side and set grape clusters in pan. Drizzle with a little olive oil and season with salt and pepper before putting the pans in the oven. Roast chops for 5 to 7 minutes until cooked through and cheese has melted. Remove from oven when done and set chops and clusters of roasted grapes aside on a plate - keep warm.
Consolidate juices into 1 pan and set over medium heat. Add a splash of chicken stock to the pan, scraping the bottom to extract all the flavors. Fold in cold butter while whisking to thicken sauce. Season with salt and pepper. To serve, set 1 pork chop on each plate on top of a Grilled Polenta Square, garnish with a cluster of roasted grapes and drizzle with pan sauce. Set a stack of hydroponic watercress to 1 side and serve.
Grilled Polenta Squares:
8 cups water
1 teaspoon kosher salt
2 cups polenta/yellow cornmeal
1/4 cup heavy cream
2 tablespoons unsalted butter, room temperature
1 cup grated Parmigiano-Reggiano
Fresh cracked black pepper
Extra-virgin olive oil
Bring water and salt to a boil in a large saucepan. Gradually whisk in the cornmeal in a slow steady stream. Lower heat and continue to whisk until the polenta is thick and smooth, about 20 minutes. Add the cream and butter and continue to stir until incorporated. Remove from heat; fold in Parmesan and black pepper. Pour the polenta into a buttered 9 by 13-inch shallow baking dish and spread evenly with a spatula. Cover and chill a few hours. Cut the polenta into squares. Brush both sides with olive oil and transfer to a hot grill. Grill on both sides until golden brown.
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Wooloomooloo
woo•loo•moo•loo [wu' lu mu' lu] noun a mythical spirit that roams the Blue Ridge Mountains. Aboriginal derivative.
All five of the classic Bordeaux grapes: Merlot, Cabernet Franc, Cabernet Sauvignon, Malbec with a predominant amount of Petit Verdot. Smoky, earthy flavors with firm tanins throughout.
Pork Loin with Morel Stuffing
Ingredients
1 1/2 ounces small dried morels (about 1 1/2 cups)
2 cups boiling water
Preparation
In small bowl, soak morels in boiling water for 30 minutes and transfer with a slotted spoon to paper towels to drain. Pour soaking liquid through a sieve lined with a dampened coffee filter or paper towel into a small saucepan and simmer until reduced to about 1/3 cup, about 10 minutes. Add one third morels and reserve. Finely chop remaining morels. Morels may be prepared up to this point 1 day ahead and chilled, covered.
Preheat oven to 375 degrees.
In a large skillet heat 1 1/2 tablespoons oil over moderately high heat until hot but not smoking and sauté shallot and garlic until softened. Transfer mixture to a bowl and stir in chopped morels, bread crumbs, parsley, and salt and pepper to taste. Stuffing may be made 1 day ahead and chilled, covered. Bring stuffing to room temperature before proceeding.
To make a hole for stuffing that runs through center of pork loin, pat loin dry and, beginning in the middle of one end, with a long, thin, sharp knife make a lengthwise incision toward center of loin. Repeat procedure from opposite end of loin (to complete hole running through middle). With handle of wooden spoon or your fingers open up incision to create a 1 1/2-inch wide opening. Working from both ends of loin, pack stuffing into opening, pushing towards center. Season outside of loin with salt and pepper.
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