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Case Club Recipes

Indigenous World Winery Pinot Gris with Baked Halibut



  • 4 (6-ounce) halibut fillets

  • 3 slices of sandwich bread

  • 2 tablespoons grated parmesan cheese

  • 1 tablespoon finely chopped fresh parsley

  • 1/2 teaspoon garlic powder

  • 1/2 teaspoon onion powder

  • 1/4 teaspoon kosher salt

  • 1 dash ground black pepper

  • 2 tablespoons unsalted butter

  • Lemon wedges

  1. Heat the oven to 450 F. Spray a rimmed baking sheet with nonstick cooking spray or line the pan with nonstick foil

  2. Cut the halibut into four (6-ounce) servings. Arrange the fillets on the prepared baking sheet, skin-side down.

  3. Tear the bread into pieces and put in the food processor. Pulse until the breadcrumbs are fine.

  4. In a medium bowl, combine the crumbs with the Parmesan cheese, parsley, garlic and onion powders, salt, pepper, and melted butter. Mix well.

  5. Sprinkle the buttery seasoned breadcrumbs on the halibut pieces; pat down to help the crumbs adhere to the tops of the fish fillets.

  6. Bake the halibut fillets for about 10 to 12 minutes, or until the fish registers 145 F on an instant-read thermometer. Alternatively, test the fish for flaking with a fork.

  7. Serve the halibut with fresh lemon wedges or slices. Enjoy!

Solopaca Barbera Sannio with Pumpkin Risotto



  • 4 cups bone broth (or vegetable stock)

  • 1 cup canned pumpkin puree

  • 2 tablespoons unsalted butter

  • 1 shallot (minced)

  • 1 teaspoon kosher salt

  • 1 teaspoon chopped fresh thyme

  • 1 1/2 cups Arborio rice

  • 1 teaspoon white wine vinegar

  • 1/2 cup grated Parmesan cheese

  • 1/4 cup chopped fresh flat-leaf parsley

  • 1/4 teaspoon nutmeg

  • Fresh ground black pepper

  • 1 cup crumbled goat cheese

  • 1/2 cup dried cranberries

  1. In a medium saucepan, whisk together the stock and pumpkin over medium heat. Bring to a simmer and reduce the heat to low. Cover and keep warm.

  2. Melt the butter in a large dutch oven or saucepan over medium heat. Once the foaming subsides, add the shallot and salt. Cook until softened, 2-3 minutes. Add the thyme and rice and cook for one minute longer.

  3. Add the white wine vinegar and a ladle of warm stock and cook, stirring occasionally, until the liquid has evaporated. Add another ladle of stock, and continue cooking until evaporated again. Continue cooking, adding a ladle of stock at a time, and allowing to evaporate in between each addition. Cook until the rice is done, but has a bite to it, it should be creamy in texture, and will take about 20-25 minutes.

  4. Mix in the parmesan, half of the parsley, and nutmeg. Season to taste with salt and pepper. Top with the remaining parsley, goat cheese and dried cranberries. Serve immediately.

La Posta Cocina Blend with Pomegranate Braised Short Ribs



  • 1 to 2 tablespoons canola or another high-heat oil

  • 3 pounds boneless beef short ribs

  • 1/2 cup flour

  • 1/2 teaspoon salt

  • 1/2 teaspoon pepper

  • 1 1/2 cups pomegranate juice

  • 1 tablespoon pomegranate molasses

  1. Preheat the oven to 300 degrees F,

  2. Make sure the short ribs have been out of the fridge for about 30 minutes to take some of the chill off. In a bowl, whisk together the flour, salt and pepper. In another bowl, whisk together the pomegranate juice and pomegranate molasses.

  3. Heat a large oven-safe pot (that has a lid!) over medium-high heat. Add 1 tablespoon of canola oil.

  4. Dunk each short rib through the flour mixture, coating on all sides. Place it in the pot and sear on all sides until golden brown - just about 1 minute per side. You can do this in batches if necessary and add a touch more oil if needed. You don't want a ton of oil because you don't want the ribs swimming in it. Once the ribs are seared and all in the pot, add the pomegranate juice mixture. Cover the pot and stick it in the oven. Braise for 2 1/2 to 3 hours.

  5. After 3 hours, the ribs should be tender and falling apart. You can garnish them with some pomegranate arils. Serve with polenta, mashed potatoes or sweet potatoes!

Pago Casa Gran Red with Pan Seared Duck Breast



  • 4 duck breasts, 4 to 5 ounces (112 to 140g) each

  • Kosher salt

  • 1/2 cup dry white wine (4 fluid ounces; 120ml)

  • 1 1/2 cups homemade chicken stock or store-bought stock combined with 1 tablespoon powdered gelatin (12 fluid ounces; 360ml)

  • 4 tablespoons unsalted butter (2 ounces; 60g)

  • 1 teaspoon freshly grated orange zest

  • 1/4 cup (60ml) freshly squeezed orange juice from 1 orange

  • 1/2 teaspoon freshly ground black pepper (or to taste)

  1. With a sharp knife, gently score duck breast skin in a tight crosshatch pattern, keeping the scores 1/8 inch apart. If you prefer a little fat left on the breasts after cooking, just barely score the skin; to render more fat, score more deeply, taking care not to expose the flesh.

  2. Season duck breasts with salt, heavily on the skin side and lightly on the flesh side.

  3. Place duck breasts, skin side down, in a large, cold sauté pan. Place pan over low to medium-low heat. To keep the edges from curling up, press duck breasts down with the help of a smaller sauté pan. After about 5 minutes, the fat should begin to gently bubble. If the fat is either silent or spitting, adjust heat accordingly. Maintain the gentle bubble of fat, pouring out excess rendered fat throughout the cooking process, until much of the fat has rendered, skin is golden brown, and duck's internal temperature is 125°F (52°C), about 15 minutes.

  4. Increase heat to medium and further brown skin if needed, about 1 minute, before flipping and cooking on the flesh side. For medium-rare meat, cook until breast registers 130°F (54°C) on an instant-read thermometer, about 1 to 2 minutes. Continue cooking until duck registers 140°F (60°C) for medium or 155°F (68°F) for well-done. Remove duck from pan and set aside to rest.

  5. For the Pan Sauce: Over high heat, deglaze sauté pan with white wine. Scrape up any brown bits stuck to pan and let wine reduce until pan is almost dry and only 1 to 2 tablespoons remain, about 2 minutes. Add chicken stock and let reduce by half, until sauce is sticky and rich, about 2 minutes. Remove sauce from heat and swirl in butter until melted and evenly incorporated. Season sauce with orange zest and juice, salt, and black pepper. Serve with duck breast.

Domaine de L’Olivette Rouge with Smoked Beef Brisket



  • 10 pound Beef Brisket


  • 1 stick Butter, melted

  • 1 tablespoon Garlic powder

  • ½ tablespoon Cajun seasoning (optional)


  • 2 tablespoons Seasoned Salt

  • 2 tablespoons Onion Powder

  • 1 tablespoon Black pepper

  • 1 tablespoon Garlic powder

  • 1 tablespoon Paprika


  • 3 cups Apple juice

  • ½ cup Apple Cider Vinegar

  1. Keep brisket in the refrigerator until it is time to trim it. Start the grill and heat it up until it reaches 225 degrees.

  2. Meanwhile, trim the brisket if it has an excessive amount of fat. Trim the fat down to about a quarter of an inch. Some fat is great to help lock in the moisture.

  3. Combine the melted butter, garlic powder, and cajun seasoning in a bowl. Load the melted butter into an injector. Inject the brisket about 1-2 inches deep in as many areas as possible. Do this until all of the butter is used up.

  4. Next combine all of the seasonings in another bowl to create the brisket rub. Gently sprinkle the seasoning over all sides of the brisket, and pat it into the meat.

  5. Place the brisket on the grill, fat side up. Close the grill and cook for 3 hours (DO NOT OPEN THE GRILL).

  6. Combine the apple juice and apple cider vinegar. Add the mixture into a spray bottle, or use a bowl with a baster. Generously spray the brisket down with the apple spray. Try to only keep the grill open for 5 minutes max. No need to flip the brisket. Close the grill and continue to smoke for another 3 hours.

  7. After 3 hours remove the brisket from the grill. Spray it down with remaining apple mixture, and wrap it in butcher paper (or foil). Be sure to wrap it tight, so it is virtually leak proof.

  8. Place the brisket back on the grill and smoke for an additional 6 hours. Using a meat thermometere, ensure that the brisket has reached an internal temperature of at least 205 degrees.

  9. Remove the brisket from the grill open the butcher paper up just a little bit, just enough to allow it to vent. Let the brisket sit for one hour untouched.

  10. Using a very sharp knife, or electric knife (preferred), thinly slice the brisket against the grain. Serve immediately with your favorite sides.

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