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Cooper-Garrod Estate Vineyards

22645 Garrod Road

Saratoga, CA  95070

408-867-7116

questions@cgv.com

 

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22645 Garrod Rd
Saratoga, CA, 95070

(408) 867-7116

Enjoy wines where the grapes are grown in the Santa Cruz Mountains above Saratoga and overlooking San Francisco Bay and Silicon Valley.

Recipes-2015

Filtering by Category: Entree

Chicken Caprese

Bill Cooper

  • 1 c. fresh basil leaves
  • 1 clove garlic
  • ¼ c. grated parmesan
  • 2 tsp. olive oil
  • 4 pieces boneless skinless chicken breast
  • 1 tomato, sliced thin
  • 3 oz. shredded mozzarella
  • 2 Tbsp. shredded parmesan

Preheat oven to 400.  Pulse basil, garlic, and grated parmesan in food processor until smooth.  While running, slowly add olive oil.  Salt and pepper to finish.  Pat chicken dry; place on baking sheet. Spread 1 Tbsp. pesto over each piece.  Bake 20 minutes (or until no longer pink in the center).  Remove from oven; top with tomato slices, mozzarella and shredded parmesan.  Bake 5 minutes more to melt cheese.

Accompany with Cooper-Garrod Chardonnay

Brisket Syrah

Bill Cooper

  • Brisket (about 5 lbs., trimmed)
  • Pepper
  • Lawry’s seasoned salt
  • Brown sugar (1/2 c.)
  • Lemon juice (1/4 c.)
  • Mustard (1/4 c.)
  • Syrah (2 c.)

Pierce multiple holes in both sides of brisket using pointed fork.  Apply pepper, Lawry’s seasoned salt, and brown sugar liberally over meat.  Massage lemon juice and mustard into meat.  Pour wine into Ziploc large enough to hold brisket; add meat.  Marinate 5 hours minimum in refrigerator.  Grill over indirect heat, turning judiciously.  (Wonderful recipe from a wine-loving Weber master who eyeballs ingredient quantities; the parenthesis are our suggestion.  On gas grills, target 300 degrees and approximately 40-50 minutes per pound.)

Serve with Cooper-Garrod Syrah or F-104 Test Pilot

Blue Cheese Marinade for Steaks

Bill Cooper

  • 2 Tbsp. crumbled blue cheese
  • 1 clove garlic, crushed
  • ¼ tsp. fresh ground pepper
  • ½ tsp. salt
  • 1 Tbsp. coffee crystals
  • 1 Tbsp. soy sauce
  • 1 Tbsp. Worcestershire sauce
  • ½ c. olive oil
  • 4 sirloin tip steaks (or your choice of cuts)

Pat steaks dry with paper towels and place in a glass container.  Mix marinade ingredients in a blender until smooth.  Pour over steaks, rubbing in.  Cover and marinate 4 hours or overnight, turning occasionally.  Grill or broil according to personal preference for doneness.

Serve with Cooper-Garrod Cabernet Sauvignon and Test Pilots

Partly Paella

Bill Cooper

  • 2 Spanish chorizo sausages, sliced
  • 1 lb. boneless, skinless chicken thighs
  • 1 tsp. paprika
  • ½ tsp. salt
  • fresh ground pepper
  • 2 Tbsp. olive oil
  • 4 each crimini and bella brown mushrooms, cubed
  • ¼ c. + ½ c. dry sherry
  • 1 c. chopped onion
  • ½ cup chopped red bell pepper
  • 2 cloves garlic, pressed
  • 14.5 oz can petite diced tomatoes, drained
  • 14.5 oz can chicken broth …./
  • 1 ¼ c. quick-cooking couscous (i.e. Near East)
  • 1 c. frozen peas, thawed
  • 1/4 c. chopped parsley
  • 1/3 c. almond slices

Combine paprika, salt and pepper; rub into chicken pieces and cut into 2” chunks.  Combine ½ c. dry sherry and chicken broth in glass measuring cup.  In a large sauteuse pan, cook the chorizo slices; remove from pan.  Add 1 Tbsp. olive oil to heat.  Add chicken pieces and cook through; remove from pan.  Add 1 Tbsp. olive oil and stir-fry mushrooms; remove from pan.  Deglaze pan with ¼ c. sherry.  Add onions; cook for 2 minutes before adding red pepper.  Stir and cook until softened before adding garlic.  Stir in tomatoes.  Microwave sherry/broth mixture 2 minutes at full power.  Meanwhile, add peas and return meats + mushrooms to pan; mix in to heat.  Pour couscous over mixture; add hot broth.  Stir to combine well.  Turn off heat, cover, and let stand 5 minutes.  Fluff with a serving fork, garnish with parsley and almonds before serving. 

Serve with Cooper-Garrod Cabernet Franc

 

London Broil Marinade

Bill Cooper

London Broil Marinade Serves 6-8

  • 1/4 cup salad oil
  • 1/4 cup bourbon
  • 1/4 teaspoon garlic powder
  • 1 tablespoon soy sauce
  • 1 tablespoon Worcestershire sauce
  • 1/4 teaspoon ground pepper
  • 1 London broil, about 2 lbs.

Whisk together marinade ingredients. Pour over London broil and refrigerate overnight, turning occasionally.  Drain before grilling or broiling meat, about 7 minutes on first side and 5 minutes on second for medium rare.  Cooking times will vary based on meat thickness and heat source.

Accompany with Cooper-Garrod Cabernet Sauvignon

Narsai's Rack of Lamb, Assyrian

Bill Cooper

Serves 4 portions of 3 chops each

You will want 1-1/2 lamb racks, each with 8 to 9 ribs.  Ask the butcher to remove the flap of meat and to French cut the rib bones.

Put into a blender and puree:

  • 1 large onion
  • 2-3 cloves garlic
  • 1 tsp. basil leaves
  • 1/2 tsp. pepper
  • 1/2 tsp. salt
  • 1/4 cup red wine
  • 1/2 cup pomegranate juice (If pomegranate juice is not readily available, substitute more red wine)

Rub this marinade well into the racks and put the remaining marinade over the racks in a shallow glass or enameled pan. Set to marinate in refrigerator overnight, or at cool room temperature for 6 to 8 hours.  Wipe off excess marinade and roast in 450 degree oven for 15 to 20 minutes for medium rare lamb, longer if you like lamb done to a greater degree.

(c) 1994 Narsai Davis

Accompany with Cooper-Garrod Cabernet Franc