November 5, 2003
More Holiday Feasting IdeasWine and food are about sharing. This is the second installment in my series on what to fix and what to drink this Thanksgiving. I will also suggest wine pairing ideas. Wine, after all, is food to be consumed with food.
Who would be better to talk to than legendary chef-winemaker and owner of the Hitching Post II in Buellton than Frank Ostini? I think the Ostini Family has brought barbecuing or grilling to the quintessential state of perfection.
Frank has shared this more-or-less quick-and-easy Thanksgiving recipe. Keep in mind, as Frank told me, a recipe is merely a guideline. Cooking is "improv" -- the recipe serves as a framework, throwing out ideas to the chef.
Grilled Turkey Steaks with Raspberry Pinot Noir Sauce
4 Turkey Breast Steaks
2 Tb. Olive Oil
1 tsp. White wine
1 tsp. Lemon Juice
1 tsp. Fresh Thyme
Raspberry Pinot Noir SauceRub steaks with above mix, let sit for 15 minutes before grilling. Serves four depending on the size of the steak.
Season turkey with salt pepper and garlic, or HP Magic Dust. Sear over a medium hot fire, being careful to not cook fully (medium with slight pink inside). Let steaks rest for two minutes. Cover with sauce and serve.
Frank told me you can cold smoke the breasts before grilling like they do at the restaurant. An alternative method would be to grill with some wet wood for increased smoke. Grill with "whatever lights your fire." I would use oak like they do at the restaurant. But mesquite might be a good choice also.
Raspberry Pinot Noir Sauce
1 Tb. Ketchup
1 Tb. Seedless Raspberry Jam
2 tsp. Soy Sauce
1/4 cup WaterMix above and set aside.
1 Tb. Olive Oil
1 Tb. Butter
1 Tb. Chopped Shallots
1 Tb. Red Wine Vinegar
1 Tb. Pinot Noir WineHeat olive oil and butter in saucepan until hot. Add chopped shallots, and saute for 20 seconds. Add vinegar and wine; cook until most of moisture is gone. Add jam mixture and mix well. Boil for 10 seconds. Strain through a fine mesh strainer.
Wild Turkey Smashed Sweet Potatoes
2 lbs. Sweet Potatoes or Yams
3 Tb. Butter
4 Tb. Cream
1/2 tsp. Bourbon
Salt to tasteRoast whole sweet potatoes or yams in oven at 350 degrees until soft by poke with fork. Skin and smash with fork. Add butter, cream, salt and touch of bourbon.
Wine pairing
Pinot Noir, of course. You can taste and purchase Hitching Post wines (and HP Magic Dust) at the Buellton Hitching Post II at 406 East Highway 246 in Buellton. The hours for tasting are 4-6:30 p.m. daily.
More Thanksgiving feasting ideas next week.
Good news!
The Cajun Kitchen, one of my favorite breakfast-lunch places has just opened in Lompoc at 1508 North H Street. The restaurant is open 6 a.m. to 3 p.m. Monday through Saturday and from 6:30 on Sundays.
If you are a regular reader of my column in The Times you know I have little good to say about Santa Barbara. I will say, though, the one thing I miss about Santa Barbara is the Cajun Kitchen!
Owner Richard Jimenez told me, the Lompoc Cajun Kitchen will serve chile verde and eggs for breakfast every day! At the de la Vina Street restaurant where I used to eat when I lived in Santa Barbara, they only served it Saturday, and you had to get there early before it was all gone. The Cajun Kitchen would be the one magnet that could draw me in to Santa Barbara on a Saturday morning. Now I can enjoy this great food up here in north county.
Bon appetit!
Wine and food lover and Santa Maria Times Wine columnist, Bob Senn, lives in the Los Alamos Valley and owns the Los Olivos Wine & Spirits Emporium.
