2013 Wine Resolutions – #13 – Sip, Smile & Savor

by Monica Bennion on January 13, 2013

Sip,Smile & Savor#13 – SIP, SAVOR & SMILE
A resolution often overlooked is the one to take more time to enjoy the simple things in life.  Whether it’s an early morning sunrise, a kind gesture from a stranger, a loving and heartfelt hug, a special homemade dinner or a glass of your favorite wine, take the time to enjoy the small things and seal each memory with a smile.

From all of us here at Scott Harvey Wines and Jana Winery, we wish you and your loved ones a year full of cheer, abundance and joy!


Pork Tenderloin with Chimichurri

by Monica Bennion on September 14, 2012

Spicy and savory, this recipe pairs well with our J&S Reserve Syrah

6 garlic cloves, peeled and minced
2 jalapeños, seeded and minced
1/4 cup red wine vinegar
About 1/2 cup finely chopped fresh flat-leaf parsley
About 1/2 cup finely chopped fresh oregano leaves
3 limes, juiced
1 cup extra-virgin olive oil
1 tsp. kosher salt
1 tsp. whole black peppercorns
2 pork tenderloins (about 1 lb. each) trimmed of excess fat, patted dry
Kosher salt
Freshly ground black pepper
Extra-virgin olive oil
Lime juice, for drizzling
Parsley sprigs, for garnish

1)  Combine the garlic, jalapeño and vinegar in a bowl.  Stir in the parsley, oregano and lime juice.  Whisk in the olive oil and season with salt and peppercorns.  Mix well and set aside at room temperature to allow the flavors to marry.

2)  Reserve 1/2 cup of the chimichurri to serve and marinate the pork in the rest.  Put the pork and marinade in a sealable plastic bag and set aside in the refrigerator for 30 minutes.

3)  Preheat an outdoor grill or oven broiler to high.

4)  Remove the pork from the marinade, wiping off any excess.  Season both sides with salt and pepper.  Drizzle with olive oil and place on the grill.  Grill the pork on the hottest part of the grill for 4 minutes per side, until well charred.  Allow the tenderloin to rest for about 5 minutes prior to slicing.  Spoon some chimichurri over the meat, drizzle with lime juice, garnish with parsley and serve with the remaining sauce at the table.

Recipe from Food Network, courtesy of Tyler Florence, 2007


Roast Beef and Endive Salad

by Monica Bennion on June 6, 2012

A perfect summer recipe to chill out with our Mountain Selection Syrah

2 shallots, finely chopped
1/2 cup coarsely chopped walnuts
3/4 pound thick-cut deli roast beef, fat trimmed
1/4 pound Gruyere cheese
5 heads endive
1/4 cup chopped fresh parsley
3 tbsp. chopped fresh tarragon
2 tbsp. Dijon mustard
2 tbsp. red wine vinegar
Salt and freshly ground pepper
1/2 cup extra-virgin olive oil
1/3 cup coarsely chopped cornichons or dill pickles

Preheat oven to 400°F.  Soak the shallots in a  bowl of cold water for about 10 minutes.  Spread the walnuts on a baking sheet and toast in the oven until golden, about 7 minutes; let cool.

Meanwhile, stack the roast beef slices and cut crosswise into 1/2-inch-wide strips.  Cut the cheese into 1 1/2 by 1/4 inch sticks.  Slice each head of endive lengthwise into 6 spears.  Transfer the beef, cheese and endive to a large bowl.

The Dressing:  Drain the shallots, then transfer to a small bowl along with the parsley, tarragon, mustard, vinegar and 1/2 tsp. each of salt and pepper.  Whisk until combined.  Drizzle in the olive oil, whisking until blended.  Stir in the cornichons (or dill pickles).  Add the dressing to the bowl with the roast beef and toss.  Divide among plates and top with walnuts.

Recipe courtesy of Food Network Magazine


Tunisian Couscous Salad With Italian Sausages

by Monica Bennion on August 10, 2011

The combination of sweet and hot Italian sausages served over spicy and savory couscous is the perfect meal to pair with our Mountain Selection Syrah.

5 tbsp olive oil
2 cloves garlic, minced
1 1/3 cup couscous
1 tsp ground cumin
1/4 tsp cayenne
3/4 tsp salt
1 cup tomato juice
1 cup water
1/2 lb each of sweet or mild and hot Italian sausages
1 tbsp lemon juice
1 tomato, diced
1/2 cup chopped cilantro (optional)
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Wine Clubs are ubiquitious these days.  A large percentage of wineries have them, in addition to newspapers, public TV,food magazines, etc.  Our wine company has four–two four bottle clubs, the Griffin and Harvey Family and two 2 bottle clubs–1869 and a Jana Club.  When we were developing our club, we analyzed many and realized almost all offer similar benefits.

With the trend going towards people eating at home and with all the cooking shows, we decided to add a Wine & Food Pairing of the Month Club.  This is loosely based on the Flower of the Month or Book of the Month Clubs.  This consists of a recipe that Scott and I test with a different wine each month.  Because of a family relationship, we include a kitchen utensil from the Biggest Little Kitchen Store in Jackson to help prepare the recipe.

With football season and the January weather, we paired our Scott Harvey Syrah with a 6 hour chili.  After about three hours of the cooking process, I realized the chili would not only overwhelm the Syrah, it would be inedible.  Way too hot!  It must of been the Chile Chipotle Powder I used.  Went immediately to Google and found several suggestions at Chowhound.  I could try to "dilute" the heat by adding more meat and beans, or the best advice was to just make it all over without the chile powder and blend together.  Since the recipe already made enough for 10 you can imagine what the Harveys will be serving all month.