Oh, you were being wistful and ironic? In any case, (oh the plays on words), we’ve got NEWS for you!
Rivaled only by the 2011 Riesling and the Brothers No. 3 for most award-winning wine on our current pour list, the newly released 2009 Syrah is winning medals, and for all the work that we put into it and the others, we have to share our excitement! Recently announced:
Gold
Medal, 2013 World Wine Championships
Silver
Medal, 2013 San Francisco Chronicle Wine Competition
91
Points, Exceptional, Beverage Tasting Institute
So, celebrate October's wine club shipment with a recipe from Mom's cook book! (This recipe was also included in the shipment but with all this awesome news, we're paying it forward.)
2) Preheat the grill to 400°F or medium-high. Season the planks with a little sea salt. Then place the empty wood planks on the grill for 3 to 5 minutes, until it starts to smoke and crackle. This is called “seasoning the plank”. This helps draw out a little flavor from the wood.
3) Cut the salmon into serving-size filets (about 6oz each). This will ensure help in cooking and serving. Brush the salmon filets with Extra Virgin Olive Oil and sprinkle with salt. Place the pieces on the plank so they don’t hang over.
4) Grill for 12 to 15 minutes over direct heat or for 20 to 30 minutes over indirect heat. Keep a water spray bottle next to the grill to spritz the edges if they flame up. It’s completely normal for the plank to char or even catch a little flame. Just a quick spray will put it out.
5) As the filets cook, brush periodically with Syrah Reduction Sauce. Reserve the remainder to serve with the salmon.
6) Cook until the filets register 135°F internal temp on your thermometer or until the salmon flakes slightly when pressed. When using a thermometer take a reading from the thickest part of the salmon.
7) Remove the plank from the grill and let cool for 1 minute. Transfer to a fresh plank or place it on a top of a tile to protect your table.
Thanks, Momma (for the sweet recipe and the sweet photos)! And thanks to all of you to continue to enjoy our wines!
For more 2009 Syrah awards, click here.
Grilled Cedar Planked Salmon with
TMW Syrah Reduction Sauce
Ingredients
Ingredients
1 Cedar Plank
1 large fresh salmon filet, skin on
Syrah Reduction Sauce (recipe below)
Olive Oil
Kosher Salt
1) Presoak cedar plank in water
for 1-4 hours before using. Place a bowl/plate on top to submerge.
2) Preheat the grill to 400°F or medium-high. Season the planks with a little sea salt. Then place the empty wood planks on the grill for 3 to 5 minutes, until it starts to smoke and crackle. This is called “seasoning the plank”. This helps draw out a little flavor from the wood.
3) Cut the salmon into serving-size filets (about 6oz each). This will ensure help in cooking and serving. Brush the salmon filets with Extra Virgin Olive Oil and sprinkle with salt. Place the pieces on the plank so they don’t hang over.
4) Grill for 12 to 15 minutes over direct heat or for 20 to 30 minutes over indirect heat. Keep a water spray bottle next to the grill to spritz the edges if they flame up. It’s completely normal for the plank to char or even catch a little flame. Just a quick spray will put it out.
5) As the filets cook, brush periodically with Syrah Reduction Sauce. Reserve the remainder to serve with the salmon.
6) Cook until the filets register 135°F internal temp on your thermometer or until the salmon flakes slightly when pressed. When using a thermometer take a reading from the thickest part of the salmon.
7) Remove the plank from the grill and let cool for 1 minute. Transfer to a fresh plank or place it on a top of a tile to protect your table.
Syrah Reduction Sauce
1 tablespoon unsalted butter
3 small shallots, diced
2 tablespoons tomato paste
1 1/2 cup Two Mountain Winery Syrah
1 cup vegetable stock
1 tablespoon balsamic vinegar
3 tablespoons unsalted butter
Salt
Pepper
3 small shallots, diced
2 tablespoons tomato paste
1 1/2 cup Two Mountain Winery Syrah
1 cup vegetable stock
1 tablespoon balsamic vinegar
3 tablespoons unsalted butter
Salt
Pepper
1. In a skillet, melt 1 tablespoon butter, and sauté shallots.
2. Mix in tomato paste.
3. Increase heat and add wine and allow to reduce for about 20 minutes.
4. Then add the vegetable stock and balsamic vinegar. Continue to reduce sauce.
5. When reduced about one third, add the 3 tablespoons butter and allow to thicken slightly.
6. Salt and pepper to taste.
2. Mix in tomato paste.
3. Increase heat and add wine and allow to reduce for about 20 minutes.
4. Then add the vegetable stock and balsamic vinegar. Continue to reduce sauce.
5. When reduced about one third, add the 3 tablespoons butter and allow to thicken slightly.
6. Salt and pepper to taste.
Thanks, Momma (for the sweet recipe and the sweet photos)! And thanks to all of you to continue to enjoy our wines!
For more 2009 Syrah awards, click here.
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