Friday, October 24, 2008

A Great Bottle of Wine leads to Surf and Turf Night




















A few years ago we purchased a 2002 Domaine Drouhin Pinot Noir from the Willamette Valley in Oregon. 2002 was considered to be one of the all time greatest vintages of Pinot in Oregon. We had been wanting to open this bottle on a special occasion, but it hasn't happened. We looked at some wine vintage charts, and people were saying that the time to drink this wine is now. We were not going to let this bottle sit, so we said any day we opened the bottle it would be a special occasion!!! I suggested filet to my husband and he said "Why don't you just get a couple lobster tails too?" I didn't argue. We had a great lobster tail with garlic butter, Gorgonzola topped filet, baked potatoes, bread, and a fall inspired spinach salad. The wine did not disappoint. It was well worth the wait. It was very balanced, with a nice smooth finish with a hint of tannins.

Fall Inspired Spinach Salad
1 bag washed baby spinach
3 pieces turkey bacon, cooked and chopped
1/2 honeycrisp apple, diced
walnuts, chopped
Gorgonzola cheese
raspberry vinaigrette, purchased

Mix spinach, bacon, apple, walnuts, and cheese in bowl.
Drizzle with vinaigrette.


Lobster Tails with Garlic Butter
2 9oz lobster tails, frozen
3 cloves garlic
1 stick butter

Place frozen lobster tails in cold water and soak for 1 hour to thaw.
Change the water every 20 minutes.
With kitchen shears, cut a large V shape (with the point on the end of the fin) and remove to expose the lobster meat.
Spread the tail open.
Place tails on a broiler pan.
Broil shell side down for 3 minutes.
Flip tails over and broil for 7 more minutes.
Melt butter in small saucepan with 3 cloves of smashed garlic.
Heat until butter melted and the garlic is fragrant.
Remove the garlic, and place the butter in a lobster butter warmed set and drizzle some on the tails.
Light the tea light candle to keep the butter warm.


Grilled Filet Mignon topped with Gorgonzola Cheese
2 10 oz filet mignon steaks
salt, pepper
Gorgonzola cheese

Preheat grill to high heat.
Sprinkle both side of the steaks with salt and pepper.
Sear the steaks for about 5 minutes per side.
Sprinkle the cheese on steaks and place in the oven on broil to melt the cheese for about 1-2 minutes.

1 comment:

Bryce said...

What TYPE of Gorgonzola did you use? Sure looks delicious. Kathy and I were enjoying a nice Pinot Noir a night or two ago, but I can't tell you what it was...
As a wine novice, I rarely memorize what it is that I've tried or tasted (not true about cheese, however), and then I kick myself when I go to the store and can't remember what type I had enjoyed.

-Bryce