Bold Flavors - Churchill's Recipe Guide

HONEY PECAN SALMON

Recipe by Holly Clegg

Makes 4 servings. PAIR WITH:

BVC BINS757 Uncorked Chardonnay, SONOMA COUNTY

Bright, fresh aromas of apple and pear with hints of lemon zest and flint make this wine stand out from typical Chardonnay. The absence of oak allows the fruit and mineral fla vors to mingle with the bright acidity and finish clean on the palate.

A collaboration with A.J. Fernandez natural sweet ness that plays on the palate, with nuttiness, citrus cream, coffee and spice. Rated 92 . Also these Honduran brothers are both LSU grads. Geaux Tigers!

1/4 cup honey

1 tablespoon finely chopped pecans

1 tablespoon reduced-sodium soy sauce

4 (6-ounce) salmon fillets

Combine honey, pecans and soy sauce in large zip-top bag. Add salmon and seal bag. Marinate in refrigerator 15 minutes or time permitted.

Preheat oven 425 F. Line baking pan with foil and coat with nonstick cooking spray.

Place salmon on pan and top with marinade and pecans, reserving some marinade. Bake 12-15 minutes or until fish flakes easily with fork. Baste salmon halfway through with marinade and then discard any remaining marinade.

We also offer and extensive selection of Rum, Tequila, Japanese Whiskey, Liqueurs, Port, and much more. Our retail store offers two humidors stocked with a great selection of premium cigars, and hard to find scotches and bourbons. We have the city’s only walk in wine cellar which is stocked with an array of everyday and collectible wines.

Churchill’s retail is open Monday through Saturday 10:00am – 10:00pm and Sunday Noon – 10:00pm for all your cigar, wine, and spirit needs.

CRAWFISH BISQUE Makes 4-6 servings PAIR WITH:

Serve over rice. Recipe adapted by Jay Martin from recipe by his mom, Pat Martin.

Making crawfish bisque the traditional way takes a lot of time and effort. You have to clean and stuff the heads to make it and then dig all that goodness out of the heads to eat it. Even if you’re home with time on your hands, trust us, you’ll want to give this “headless” bisque a try. Instead of stuffed crawfish shells, this bisque has crawfish balls that are baked in the oven then steeped in that delicious roux-based gravy. This recipe is easy to put together and oh-so-delicious. You can thank us later.

BISQUE: CRAWFISH BALLS:

1 tablespoon vegetable oil

1 medium onion, minced

4 shallots, minced

3 tablespoons flour

3 tablespoons vegetable oil

1/2 pound crawfish tails

1 small can tomatoes

Salt and red pepper to taste

1 clove garlic

2 bay leaves

1 tablespoon chopped celery leaves

1 tablespoon minced parsley

1 teaspoon thyme

1 medium onion, chopped

2 tablespoons chopped fresh parsley

1 tablespoon butter

1 teaspoon thyme

1 cup plain breadcrumbs

1 egg, lightly beaten

1/2 pound peeled crawfish tails

Salt and red pepper to taste

Saute onion and shallots in vegetable oil.

Make a roux with flour and oil (over a medium-high heat, stir constantly until dark brown). Add onion mixture to roux.

Add tomatoes and simmer for 5 minutes.

Add crawfish tails and rest of seasonings.

Add 4 cups water and let simmer while making crawfish balls.

Saute onion in butter until tender.

Using a food processor, chop crawfish tails coarsely.

In a separate bowl, combine crawfish with cooked onions.

Mix together breadcrumbs and parsley. Add to crawfish mix ture with egg, salt and red pepper.

Form into small balls and place on greased baking sheet. Dot each ball with butter.

Bake at 350 F for about 10 minutes (until lightly browned).

Add balls to bisque and simmer for an additional 30 minutes.

Honig Sauvignon Blanc

NAPA VALLEY

An enticing mix of honeysuckle , peach and tropical fruit aromas to a luxurious blend of floral, stone fruit and a melange of citrus flavors on the palate. The wine is simulta neously elegant and rich, perfectly balanced from the gorgeous nose all the way through the lengthy, layered finish.

Rocky Patel

NUMBER 6

A cohesive flavor profile that unfolds in tasty layers of vanilla, cocoa, orange peel and black pepper be fore finding harmony in a spicy nutty finish.

We also offer and extensive selection of Rum, Tequila, Japanese Whiskey, Liqueurs, Port, and much more. Our retail store offers two humidors stocked with a great selection of premium cigars, and hard to find scotches and bourbons. We have the city’s only walk in wine cellar which is stocked with an array of everyday and collectible wines.

Churchill’s retail is open Monday through Saturday 10:00am – 10:00pm and Sunday Noon – 10:00pm for all your cigar, wine, and spirit needs.

BARBECUE SHRIMP Makes 4 servings

2 pounds or 24 large shrimp, head on

1 cup butter

1 teaspoon Worcestershire sauce

1 tablespoon lemon juice (1 lemon)

2 teaspoons sea salt

1 teaspoon black pepper

1/2 teaspoon cayenne pepper

1/2 teaspoon smoked paprika

2 cloves garlic, minced

1 lemon, sliced

French bread for dipping

PAIR WITH:

Heat oven to 400 degrees. Place shrimp in one layer on a roasting or rimmed baking pan.

In a small saucepan over medium heat, melt butter, Worcestershire, lemon juice, seasonings and garlic.

Pour melted butter sauce over shrimp.

Bake for 10 minutes. Turn shrimp over and bake an additional 7-10 minutes or until shrimp are pink and slightly firm.

Place shrimp in a serving platter. Pour butter sauce from the pan into small bowls.

Garnish shrimp with lemon slices and serve with sauce immediately.

Trimbach Riesling Alsace ALSACE, FRANCE)

Pale, bright straw yellow with aromas of lemon peel, honeyed fruit and menthol on the nose. Ripe, supple, rich, yet lean and precise with excellent mineral character. The elegant Riesling , dry and precise, is a worthy accompani ment to a wide variety of dishes espe cially shellfish and white meat .

Davidoff MILLENNIUM SERIES

A flavor of zesty white pepper spice expertly tempered and creatively complimented by creamy nuttiness.

We also offer and extensive selection of Rum, Tequila, Japanese Whiskey, Liqueurs, Port, and much more. Our retail store offers two humidors stocked with a great selection of premium cigars, and hard to find scotches and bourbons. We have the city’s only walk in wine cellar which is stocked with an array of everyday and collectible wines.

Churchill’s retail is open Monday through Saturday 10:00am – 10:00pm and Sunday Noon – 10:00pm for all your cigar, wine, and spirit needs.

GARDEN MINESTRONE

Makes 6-8 servings

Any little drop in the temps is the perfect excuse for soup. Since it’s not exactly cold, we like the idea of a veggie filled, garden-fresh soup. The recipe produces a bright, lively tasting minestrone that mar ries a flavorful tomato broth with fresh vegetables, beans and pasta. Chicken or vegetable broth is the base of the soup, which comes together in the slow cooker. Sliced zucchini and chopped chard are added during the last 20 minutes of cooking, and the precooked pasta was stirred in at the end. Serve with crusty bread to dip into the broth.

1 onion, chopped fine

4 garlic cloves, minced

1 tablespoon plus 1 teaspoon extra-virgin olive oil, plus extra for serving

1 1/2 teaspoons minced fresh oregano or 1/2 teaspoon dried

1/4 teaspoon red pepper flakes

8 cups chicken or vegetable broth

1 (15-ounce) can tomato sauce

1 cup dried great Northern or cannellini beans, picked over and rinsed

2 carrots, peeled and cut into 1/4-inch pieces

1/2 cup small pasta, such as ditalini, tubettini, or elbow macaroni

Salt and pepper

1 zucchini, quartered lengthwise and sliced 1/4 inch thick

8 ounces Swiss chard, stemmed and sliced 1/2 inch thick

1/2 cup chopped fresh basil

Grated Parmesan cheese

PAIR WITH:

Microwave onion, garlic, 1 tablespoon oil, orega no, and pepper flakes in bowl, stirring occasion ally, until onion is softened, about 5 minutes; transfer to slow cooker. Stir in broth, tomato sauce, beans, and carrots. Cover and cook until beans are tender, 8 to 10 hours on high.

Meanwhile, bring 2 quarts water to boil in large saucepan. Add pasta and 1 1/2 teaspoons salt and cook, stirring often, until al dente. Drain pasta, rinse with cold water, then toss with remaining 1 teaspoon oil in bowl; set aside.

Stir zucchini and chard into soup, cover, and cook on high until tender, 20 to 30 minutes. Stir in pasta and let sit until heated through, about 5 minutes. Stir in basil and season with salt and pepper to taste. Serve, passing Parme san and extra oil separately.

Southern Belle Red Blend

JUMILLA, SPAIN

This wine is a subtle but fruity note, perfect for this meal. and a little side note the wine is fin ished in Pappy Van Winkle Barrels due the Artistic designer of the labels relationship with the huge fan-based bourbon community, and her connections of being the label artist for Lucio Prada.

We also offer and extensive selection of Rum, Tequila, Japanese Whiskey, Liqueurs, Port, and much more. Our retail store offers two humidors stocked with a great selection of premium cigars, and hard to find scotches and bourbons. We have the city’s only walk in wine cellar which is stocked with an array of everyday and collectible wines.

Churchill’s retail is open Monday through Saturday 10:00am – 10:00pm and Sunday Noon – 10:00pm for all your cigar, wine, and spirit needs.

WHITE CHEDDAR MAC & CHEESE

Recipe is by Beth Colvin

The casserole. It is the comfort food of comfort foods. This White Cheddar Macaroni and Cheese by Beth Colvin fills that need for warm and cheesy carbs. In a story from our archives, Beth tells how the casserole is largely a product of hard times — the Great Depres sion and World War II — and a subsequent boom in women go ing to work outside the home.

It was further spurred by the in vention of those “cream of” condensed soups.

Makes 6-8 servings

PAIR WITH:

4 cups uncooked elbow macaroni

1 stick butter

1 large onion, chopped

3 teaspoons minced garlic

1/4 cup flour

2 cups milk

4 cups white cheddar, divided

Dash nutmeg

1/8 teaspoon white pepper (to taste)

Salt and cayenne pepper (to taste)

1/4 cup bread crumbs

Cook pasta according to package directions. While it’s boiling, prepare cheese sauce.

Melt butter in a large pot over medium-low heat. Add onion and garlic and cook, stirring occasionally, for about 10 minutes. Do not allow to brown.

Add flour and stir to combine. Cook for 1 to 2 minutes, then stir in milk.

Bring to a simmer and cook for 5 minutes. Add 3 cups of cheese and, stir ring frequently, cook until melted.

Add seasonings and, continuing to stir, cook about 5 minutes. Taste and adjust seasonings accordingly.

Drain pasta and pour into large bowl. Pour cheese sauce over warm pasta and stir to combine. Pour pasta into a 9-inch-by-13-inch casserole dish.

Top with 1 cup shredded white cheddar and breadcrumbs.

Bake for 45 minutes to an hour, or until golden brown and bubbly.

Daou Reserve Cabernet

PASO ROBLES, CALIFORNIA

A wine with Bordeaux-style similar ities, with classic Oregon  black berry and cherry flavors; aromas with hints of other baking spices and herbs.

Diamond Crown JULIUS CAESER

Rated 93 with sweet spice aromatic cedar and wood.

We also offer and extensive selection of Rum, Tequila, Japanese Whiskey, Liqueurs, Port, and much more. Our retail store offers two humidors stocked with a great selection of premium cigars, and hard to find scotches and bourbons. We have the city’s only walk in wine cellar which is stocked with an array of everyday and collectible wines.

Churchill’s retail is open Monday through Saturday 10:00am – 10:00pm and Sunday Noon – 10:00pm for all your cigar, wine, and spirit needs.

SALISBURY STEAK Makes 8 servings

2 pounds lean ground beef

1 cup breadcrumbs (6 pieces of toast)

1/2 cup minced onions

2 eggs, beaten

2 teaspoons Worcestershire sauce

1 teaspoon salt

1/2 teaspoon ground black pepper

2 cups beef broth

1 large onion, thinly sliced

1 cup sliced mushrooms (optional)

3 tablespoons cornstarch

3 tablespoons water

PAIR WITH:

Combine ground beef, breadcrumbs, onions, eggs, Worcester shire, salt and pepper in a bowl until evenly mixed. Shape beef mixture into 8 steaks, about 1-inch thick.

In a large skillet over medium heat, brown patties on both sides, about 5 minutes per side.

Add beef broth, onion and mushrooms and bring to a boil. Re duce heat to low, cover and simmer about 10 minutes. Transfer steaks to a platter lined with paper towels. Keep warm.

Bring onion mixture to a boil. Mix cornstarch and water in a small bowl. Stir into onion mixture.

Cook and stir until gravy is thickened, about 1 minute. Pour over steaks and serve. Reserve some gravy for mashed potatoes.

Roman Candle Pinot Noir

WILLAMETTE VALLEY

A jammy, robust fruit bomb Pinot Noir with hints of mushroom and earthy notes.

A Fuente

WORK OF ART

Flavors of Chocolate, raisins, leather espresso and sweet spice.

We also offer and extensive selection of Rum, Tequila, Japanese Whiskey, Liqueurs, Port, and much more. Our retail store offers two humidors stocked with a great selection of premium cigars, and hard to find scotches and bourbons. We have the city’s only walk in wine cellar which is stocked with an array of everyday and collectible wines.

Churchill’s retail is open Monday through Saturday 10:00am – 10:00pm and Sunday Noon – 10:00pm for all your cigar, wine, and spirit needs.