Kathy Casey -- Covey Run Wine Recipes

Grilled Chicken with Sunny Day Orzo

Covey Run 2007 Riesling – Columbia Valley
Pair a Covey Run 2007 Riesling – Columbia Valley with this d’lish dish.
Serves 6; makes about 8 cups orzo

Orzo

  • 1/3 cup red wine vinegar
  • 1 Tbsp Dijon mustard
  • 2 Tbsp sugar
  • 2 tsp kosher salt
  • 1 1/2 tsp curry powder
  • 1 tsp hot sauce
  • 2 tsp minced fresh garlic
  • 1/3 cup sour cream or yogurt
  • 3 Tbsp olive oil
  • 1/2 tsp black pepper
  • 1 pound (about 2 cups) dried orzo pasta
  • 3 cups baby spinach leaves
  • 2 Tbsp coarsely chopped fresh cilantro
  • 1 large red bell pepper, cut into small dice
  • 1/2 cup tiny-diced red onion
  • 3/4 cup pistachios, coarsely chopped
  • 3/4 cup finely diced dried apricots
  • 6 boneless skinless chicken breast halves (about 2 pounds total)
  • olive oil
  • kosher salt & black pepper
  • 3 ounces fresh goat cheese (chèvre)
  • Garnish: fresh cilantro sprigs

To make the orzo: In a large bowl, whisk together the vinegar, mustard, sugar, salt, curry powder, hot sauce, garlic, sour cream, oil, and black pepper. Set aside. Meanwhile, in a large pot of salted boiling water, cook the orzo according to package directions, or until just al dente. Drain but do not rinse. While the pasta is still fairly warm, toss it with the dressing. Let the mixture cool completely, then toss in the remaining ingredients. Serve immediately, or make up to 24 hours in advance.

To grill the chicken and serve: Prepare a medium-hot fire in a charcoal grill, or preheat a gas grill to medium-high. Meanwhile, rub the chicken breast halves with olive oil and season liberally on each side with salt and pepper. Grill the chicken until nicely marked and cooked through but still moist—about 5 to 8 minutes per side, depending upon your heat and the thickness of the chicken. Serve the chicken on top of the orzo (bring the orzo to room temperature if making in advance) and scatter with crumbled goat cheese. Garnish with cilantro sprigs. Chef’s Note: The orzo is at its best when tossed together an hour or two in advance and is still tasty up to 24 hours later, but I wouldn't make it farther ahead than that.

Recipe © 2009 Kathy Casey Food Studios®

Hazelnut-Crusted Halibut with Northwest Pear Vinaigrette

This dish “pairs” perfectly with Covey Run 2007 Riesling – Columbia Valley.
Makes 4 servings

Vinaigrette

  • 1 unpeeled firm, ripe fresh pear, halved and cored
  • 1/2 cup olive oil
  • 2 tsp sugar or honey
  • 3 Tbsp fresh lemon juice
  • 2 tsp Dijon mustard
  • 2 tsp minced shallot
  • 1 1/2 tsp minced fresh thyme
  • 1/4 tsp salt
  • pinch of cayenne pepper

    Crust

  • 1 1/2 cups (8 ounces) hazelnuts, lightly toasted and skinned
  • 1 tsp kosher salt
  • 1/4 tsp cayenne pepper
  • 1 Tbsp grated lemon zest
  • 4 skinless 1/2-inch to 3/4-inch-thick halibut fillet portions (about 6 ounces each)
  • 4 Tbsp (1/2 stick) butter, melted
  • Garnish: fresh thyme sprigs

    To make the vinaigrette: Chop half of the pear; reserve the other half. Combine the chopped pear, olive oil, sugar, lemon juice and mustard in a blender and process until smooth. Place pureed mixture into a small bowl. Dice the remaining pear into 1/4-inch pieces and add to mixture with the shallot, thyme, salt and cayenne. Set aside or refrigerate for up to 24 hours.

    To make crust and finish the dish: Combine the crust ingredients in a food processor and pulse until finely chopped but not so fine as a meal. Set aside in a large shallow dish. Preheat an oven to 425°F. Grease a rimmed baking sheet with oil. Dip each piece of fish in the melted butter, coating well. Immediately press each piece firmly into the crust mixture, turning to coat all sides well. Place the coated halibut pieces on the baking sheet and bake for about 8 to 10 minutes, or until the fish is just cooked through; cooking time will depend upon the thickness of the fish. Carefully transfer the fish to individual plates and drizzle some of the vinaigrette over them. (Bring vinaigrette to room temperature before using.) Garnish with thyme sprigs. Pass the extra vinaigrette.

    Recipe © 2009 Kathy Casey Food Studios®

    Food & Wine

    Food and Covey Run Wine

    At Covey Run, we’re intent on crafting wines that bring joy to life and pleasure to the table. Although our Quail Series and Columbia Valley Reserve wines are delicious on their own, they’re even better with food.

    While there are some basic principles for successfully pairing wine with food, it really comes down to personal taste and enjoyment – that is, you should drink the wines you like with the foods you like. It’s always fun to experiment, however, because in the process you’re likely to discover wonderful new combinations.

    Bon Appetit!

    Traditional Pairings for Covey Run Wines

    White Wine Pairings

    Chardonnay

    Chardonnay is made in a range of styles, from light-bodied, crisp and fruity to rich, round and buttery. Covey Run Chardonnays are in the middle of this style spectrum, making them very versatile with food.

    Tasting Notes: Aromas of citrus, apple and pear, with hints of butterscotch and vanilla from
    oak aging.
    Serving Suggestions: Simply prepared fare, especially chicken, seafood or shellfish.

    Fumé Blanc

    Lighter-bodied, crisper and zestier than Chardonnay and more versatile with food.

    Tasting Notes: Clean and crisp with herb, melon, citrus and fig aromas.
    Serving Suggestions: Shellfish, seafood and chicken dishes, and white-sauce pastas.

    Gewürztraminer

    Wonderful either as a dry or slightly sweet wine, it pairs especially well with spicy foods.

    Tasting Notes: Fresh, floral aromas of grapefruit, green apple, peach and lychee, with fruity grapefruit, melon and peach flavors.
    Serving Suggestions: A perfect Thanksgiving dinner wine and also superb with Asian and
    other spicy dishes.

    Riesling

    One of the world’s noble grape varieties, Riesling makes especially fine wines in Washington State.

    Tasting Notes: Distinctive honeysuckle, nectarine and peach aromas, with fresh, fruity flavors balanced between sweetness and acidity.
    Serving Suggestions: Mild cheeses, seasonal fruits, roasted white meats, ham, and spicy dishes.

    Semillon Ice Wine

    One of the world’s rarest dessert wines, produced only in vintages in which temperatures drop low enough – 19°F or below – to freeze grapes on the vine.

    Tasting Notes: Amazingly rich and concentrated, with intense aromas and flavors of pineapple, citrus and vanilla balanced by crisp acidity.
    Serving Suggestions: By itself or with crème brûlée, cream-based pastries, fresh berries over vanilla ice cream and rich, creamy cheeses like Roquefort and Stilton.

    Red Wine Pairings

    Cabernet Sauvignon

    Considered the king of red grapes, it produces great red wines in regions as diverse as Bordeaux and Washington State.

    Tasting Notes: Fragrant aromas and rich flavors of dark berries, mint and spice, with firm tannins and balanced acidity.
    Serving Suggestions: Red meats, game, and flavorful sharp cheeses.

    Merlot

    A classic Bordeaux variety that is immensely popular in the United States, Washington State Merlot is renowned for its sweet cherry aromas and rich, full-bodied flavors.

    Tasting Notes: Dark and silky, with cherry, plum and smoke flavors balanced by supple tannins.
    Serving Suggestions: Pasta, lamb, prime rib, roast pork and other hearty fare.

    Syrah

    The noble red grape of France’s Rhône Valley is also a rising star in Washington State, producing rich, sumptuous wines with pleasing pepper and earth tones.

    Tasting Notes: Savory cherry and black fruit aromas with full, rich flavors and mild tannins.
    Serving Suggestions: Grilled sausages, pepper-crusted steak, lamb and game dishes.