Wine-Inspired Summer Recipes
Asian Grilled Halibut
Pair with Rocky Pond 2019 Double D Syrah
Chef Doug recommends serving this summer crowd pleaser hot with steamed rice or over a salad with a fruity vinaigrette or salsa.
Ingredients
6 each Halibut Filet, skinned and boned
2 cup Low Sodium Soy Sauce or (Tamari for gluten free)
2 Tbls. Xtra-fine Granulated Sugar
2 Tbls. Garlic, minced and mashed
2 Tbls. Ginger Root, minced and mashed
4 Tbls. Green Onion, sliced (green and white part)
4 Tbls. Sesame Oil
Method:
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Combine all the ingredients in a sauce pan and heat just enough to dissolve. Cool liquid before marinating fish.
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Cut halibut into 4–5-ounce portions and marinate for at least 1 hour up to 4 hours. Do not marinate longer as the soy-based marinade will begin to denature and make the firm.
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Grill halibut on BBQ or char broiler for best results. The halibut can also be baked or broiled in a standard oven at 400 degrees F.
Makes 6 servings
Rocky Pond Wine Poached Cherries
Featuring Rocky Pond 2019 Double D Syrah
Enjoy these delectable poached summer cherries with salads, pilafs, cold or hot grain dishes, with meats or cheeses. Pro tip from Chef Doug: The cherry liquid is great for using in dressings, sauces, or where you would use a balsamic reduction!
Ingredients
1 bottle Rocky Pond 2019 Double D Syrah
1 lb. Dried Tart Cherries
Method:
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Place cherries in a small saucepan. Pour enough wine over cherries in the pan to cover the cherries completely. There will be enough wine to enjoy a glass while you cook!
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Heat over medium heat until mixture comes to a simmer. Reduce heat to low to just hold a simmer.
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Simmer for one hour, adding more wine if needed to keep cherries covered in liquid.
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Remove pan from the heat and allow to cool to room temperature.
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Package in an airtight container or re-closable bag. Store in the refrigerator for at least a week for full flavor exchange. The wine will have flavored the cherries, and the cherry flavor will be in the juice.
