NAPA VALLEY GRAPE/WINE-THEMED DINNER FOR FAMILY

Fresh California Grape Mosaic Salad

Ingredients
(Recipe courtesy of Chef Scott Boswell, http://www.foodnetwork.com/recipes/fresh-california-grape-mosaic-salad-recipe/index.html)

* 2 tablespoons toasted half walnuts, crumbled slightly
* 1 1/4 cups small spinach leaves (rinsed and dried)
* 2 tablespoons extra virgin olive oil
* To taste salt and pepper
* 20 each red and green California seedless grapes
* Creamy vinaigrette dressing of choice

Directions

Gently toss the spinach leaves in extra virgin olive oil, salt and pepper.

*For a special presentation, spread the vinaigrette dressing (about 1/3 cup) on the bottom of the plate and arrange the grapes in a decorative pattern on top. Cut the ends off of each grape so they are a uniform size and can be stood up on end in a checkerboard or mosaic pattern. The grapes are then garnished with the toasted walnuts and baby spinach leaves.

*To Toast Walnuts: Place walnuts on a baking sheet and toast for 4 minutes in a 350 degree oven. Gently crumble walnuts after they have cooled.



RED WINE MARINATED FLANK STEAK FILLED WITH PROSCIUTTO, FONTINA AND BASIL WITH A CABERNET-SHALLOT REDUCTION

Ingredients
(Recipe courtesy of Bobby Flay, http://www.foodnetwork.com/recipes/bobby-flay/red-wine-marinated-flank-steak-filled-with-prosciutto-fontina-and-basil-with-cabernet-shallot-reduction-recipe/index.html)

* 4 shallots, coarsely chopped
* 1 cup dry red wine, such as Cabernet
* 1/4 cup olive oil
* 2 pounds flank steak, butterflied
* Salt and pepper
* 1/4-pound thinly sliced prosciutto
* 1/4-pound thinly sliced fontina cheese
* 14 fresh basil leaves
* Olive oil
* Cabernet-Shallot Reduction, recipe follows

Directions

Whisk together shallots, wine and olive oil in a large baking dish. Add the steak and turn to coat. Cover and refrigerate for at least 4 hours or overnight.

Heat grill to high.

Remove the steak from the marinade and blot with paper towels. Lay on a flat surface, cut side up, and season with salt and pepper. Cover the surface with the prosciutto slices, then top with the cheese and a layer of basil leaves. Starting with the side facing you, tightly roll up the steak around the filling. Using kitchen string, tie the roll in 4 or 5 places.

Brush the outside of the steak with oil and season with salt and pepper. Grill the steak over high heat until browned all over, 8 to 10 minutes. Turn the steak 4 times as it cooks. Move the meat away from the direct heat and grill for 15 to 20 minutes, or until an instant-read thermometer registers 125 degrees F for medium-rare. Remove from the grill and let rest 5 minutes before slicing. Slice against the grain into 1/2-inch thick slices and drizzle with the Cabernet-Shallot Reduction.

Cabernet-Shallot Reduction:

Ingredients

*2 teaspoons olive oil
*3 shallots, finely chopped
*1 bottle Cabernet wine
*1 teaspoon black peppercorns
*Salt
*1 tablespoon honey

Directions

Heat oil in a large saucepan on the grates of the grill over high heat. Add the shallots and cook until soft. Add the wine and peppercorns, bring to a boil and cook until thickened and reduced to 1 cup. Strain the mixture into a bowl and season with salt, to taste, and honey.

***Sorry, about the quality of these next two photos.  I didn't have all my equipment with me on vacation and I had to hurry since everyone was starving!***

(The Vegetarian Option: RED WINE MARINATED EGGPLANT FILLED WITH FONTINA AND BASIL WITH A CABERNET-SHALLOT REDUCTION)



ROASTED GRAPES RISOTTO WITH HAZELNUTS:
(Recipe courtesy of Chef Holly Smith, http://www.foodnetwork.com/recipes/roasted-grape-risotto-with-hazelnuts-and-la-tur-cheese-recipe/index.html)

ROASTED GRAPES:
Ingredients
* 1 bag seedless red grapes
* 1/4 cup fennel seed
* 1/2 tsp chili flake
* 1 tsp thyme
* 1 tsp salt
* 1/4 cup olive oil

Directions

Mix all ingredients together.

Roast in 400F degree oven until soft and caramelized golden. Take out and leave at room temperature.


ROASTED HAZELNUTS:

* 1 cup hazelnuts roughly chopped

Directions

In 350F degree oven, roast hazelnuts until lightly browned, approximately 6-8 minutes. Let cool. Reserve for later.

RISOTTO:

Ingredients
* 2 1/2 cups Risotto Rice
* 7-8 cups chicken stock (vegetable stock may be used as well)
* 2 med yellow onions finely diced
* 1 lb unsalted butter at room temperature
* 8 shallots finely minced
* 1/2 cup Verjus (white wine will work fine as well)
* 1 cup roasted hazelnuts
* Roasted Grapes

Directions

Melt 4 oz butter in heavy bottomed pan.
Add diced onions and cook over med-high heat, stirring until uniformly caramelized. While the onions are cooking bring the stock up to a simmer in a separate pot. It is always best to add hot stock to your risotto!
Add rice to onions and stir. Coat all kernels well.
Add 1/2 cup of Verjus and stir.
Add 4 cups of hot stock and stir well.
Turn heat down to medium.
When rice has absorbed most of stock, begin adding 1/2 cup more at a time. Stir every minute or two until stock is absorbed.
Continue until about 7 cups total have been added to rice. Taste and add more stock if not cooked through. When rice is JUST done and still very moist, turn off heat and let rest for 2 minutes off burner.

Divide remaining butter into three portions. Add one at a time into risotto, beating with wooden spoon, until well incorporated.
Fold in roasted grapes and hazelnuts, and stir gently.
Divide and plate grape risotto onto six plates.



Sweet Roasted Grape Dessert:

Ingredients
(Recipe courtesy of Food Network Magazine)
*2 tbsp. butter
*1 lb. seedless red grapes
*3/4 cup walnuts
*2 tbsp. sugar
*1 tbsp. honey
*Juice of 1/2 lemon
*Black pepper
*Phyllo Dough Shells

Directions
Grease an ovenproof skillet with butter
Add seedless grapes and walnuts
Sprinkle with 2 tablespoons sugar and roast about 25 minutes in a 500 degree F oven Transfer to a bowl using a slotted spoon
Simmer the juices with 1 tablespoon honey on the stove until syrupy, 6 to 7 minutes. Off the heat, add a squeeze of lemon juice and a pinch of pepper. Pour the syrup over the grapes.
Add sweet roasted grapes to phyllo dough shells.