Sonoma Coast

BY CHEF JOHN ASH 

Green Goddess dressing was created in San Francisco in 1920 at the Palace Hotel in honor of the British actor George Arliss who was starring there in a play called The Green Goddess. This is a takeoff on that iconic recipe and is easy to prepare. Something different to try with the delicious Owsley Pinot Noir.

INGREDIENTS

1-1/2 c buttermilk or plain yogurt

1 c packed basil leaves

1/4 c packed chives

2 garlic cloves, peeled

4 anchovy fillets

2 chopped scallions, white and green parts

Finely grated zest and juice of 1 lime

2 tsp coarse kosher salt

1 tsp freshly ground black pepper

3-1/2 to 4 lb chicken, halved through the breast and back bones

2 tbsp extra-virgin olive oil, for drizzling

INSTRUCTIONS

1. Add buttermilk, basil, chives, garlic, anchovies, scallion, lime zest and juice, salt and pepper to a blender and blend until smooth.

2. Put chicken halves in a bowl or large heavy-duty resealable plastic bag and cover with three-quarters of the Green Goddess marinade (save the rest to serve as a sauce). Refrigerate for at least 6 hours or up to overnight.

3. Heat oven to 450 degrees. Remove chicken from the marinade, shaking off as much liquid as possible, and lay the halves on a rack on a rimmed baking sheet. (Discard the used marinade.)

4. Pat chicken tops dry with paper towels and drizzle with oil. Roast until cooked through, about 40 to 45 minutes. Let rest for 10 minutes before serving, with some of the reserved sauce if you like.

BY CHEF JOHN ASH 

This recipe uses a kind of Couscous known as Israeli couscous. The great thing about Israeli couscous is that you can make a risotto in half the time of a rice-based version. This vegetarian dish goes well with the Russian River Valley Pinot Noir.

INGREDIENTS

1/2 c chopped shallots or green onions (white part only)

1 tbsp slivered garlic

2 tbsp olive oil

2 c large Israeli type couscous

1/2 c dry white wine

4 c rich chicken or vegetable stock

1/2 c coarsely chopped pitted olives such as Cerignola and/or Castelvertrano

2 c baby kale or arugula

1/2 c sun-dried tomatoes

2 tbsp finely grated lemon zest

2 tbsp finely grated lemon zest

1/4 c chopped chives

1/2 c freshly grated Parmesan cheese

Garnish: Fried sweet potato chips or basil sprigs

INSTRUCTIONS

1. Sauté the shallots and garlic in olive oil until lightly colored. Add the couscous and sauté for a minute or two longer.

2. Add the wine and 1/2 cup of the stock and stir occasionally until liquid is nearly absorbed.

3. Add remaining stock in half-cup increments and continue to cook and stir until stock is nearly absorbed.

4. Continue in this manner until the couscous is tender but still has some texture (about 10 minutes total). Stir the olives, kale, tomatoes, zest, chives and cheese into the risotto.

5. Serve immediately in warm bowls, garnish as you like.

BY CHEF JOHN ASH 

This makes a lovely presentation and works equally well with other shellfish such as lobster, Dungeness crab or even scallops.  Be sure to use sustainable American shrimp for this recipe. The Caesar dressing here is a bit unconventional (uses tofu) but no one will know!  This is a lovely meal in a dish that goes well with Russian River Ranches Chardonnay.

INGREDIENTS

1 lb peeled, deveined 16 – 20 size shrimp

2 medium sized hearts of romaine lettuce

1 small head fresh fennel, sliced vertically paper thin (do not store in water!)

1/4 C freshly shaved Parmesan cheese

Chervil sprigs

2 oz fresh salmon caviar rinsed to plump and remove excess salt (optional)

Caesar dressing (recipe follows)

Garlic Croutons (recipe follows)

Tofu Caesar Dressing

2 tsp chopped fresh garlic

1 C freshly grated parmesan cheese

1 tbs Dijon mustard

6 anchovy fillets packed in oil

2 tsp white wine or cider vinegar

1 tbs fresh lemon juice

t tbs finely grated lemon zest

1/4 c vegetable or chicken stock or water

1-1/2 tbs olive oil

6 oz silken tofu (1/2 traditional block)

Salt and freshly ground pepper

Garlic Croutons

1/3 C olive oil

2 large cloves garlic, bruised with the side of a knife

3 C bread cubes cut in 1-inch cubes from good day old bread with crusts removed

2 tbs finely minced parsley

1 tsp freshly grated lemon zest

Salt and freshly ground pepper to taste

INSTRUCTIONS

1. Steam or poached shrimp until just done. Be sure not to overcook. Cut romaine hearts attractively, add fennel, toss with a little of the dressing and arrange attractively on chilled plates. Arrange celery root on top of lettuce and drizzle with a bit more of the dressing.

2. Arrange shrimp attractively around. Drizzle a bit more of dressing and scatter croutons and shaved Parmesan over top. Garnish with salmon caviar, chervil and serve immediately.

3. Tofu Caesar Dressing Makes about 1-3/4 cups Add all ingredients to a blender and blend until smooth. Season to your taste with salt, pepper, lemon juice and anchovy.

4. Garlic Croutons Add oil and garlic to a sauté pan and sauté garlic over moderate heat till it just begins to color. Be careful garlic doesn’t burn or it will become bitter. Toss bread cubes with oil and garlic and place on a rack on top of a rimmed baking sheet.

5. Toast in a preheated 375-degree oven till bread is nicely golden on all sides, 10 – 12 minutes or so. Croutons should be toasty on the surface but still somewhat soft in the very middle. Remove and toss with parsley, lemon zest and salt and pepper while still warm. Store air tight if not using immediately.