St Helena Road Winery
6995 Saint Helena Road
Santa Rosa, CA 95404
www.sthelenardwinery.com

On July 7, 2007,  Brittany Beseda became the bride of Ryan Maier, the eldest of the ‘Maier Family’ sons.  After a 7 year relationship which began at Maria Carrillo High School in Santa Rosa, where Brittany was the starting Varsity Softball Pitcher and Ryan, a starting infielder on  Carrillo’s first ever League Champion Varsity Baseball Team, now they offer their talents to our ‘Maier Family’ wine team.  Brittany, a graduate of the Sonoma State University in Wine Business, is an energetic wine and food pairing enthusiast.  Ryan heads our sales team in California.

 Brittany brings to our web site the results of her weekly ‘Cooking Club’ and her specially designed meals that are specifically aimed at the ‘Maier Family’ brands, Meritage and Cenote, as well as our Reserve Wine, our Roy J Maier Cabernet Sauvignon.  These recipes offer simple and unique combinations that keep the ease of preparation at the forefront, and the finished meal in balance with our brands, bringing you many delicious and inventive pairings.

 Also, in ‘Brittany’s Pairings’ you will find additional recipes from our Guest Chef, Larry Hersh.  Larry and his family, wife Liz and their daughter Molly, purchased our first case of wine, our 2003 Roy J Maier in 2005, and have been our most regular guests since we opened our Vacation Rental.  Larry is a gourmet chef and uses his time in the kitchen as a calming agent from his hours as an Insurance Actuary.  

 Please visit ‘Brittany’s Pairings’ often, for she is a tireless and accomplished multi-tasker with unending energy and she will have new recipes for you on a regular basis.  When you need new ideas and wonderful meals, be sure to remember Brittany!

Our Facebook

Salmon with Parsley Butter and Asparagus

~Best if paired with the 2006 Roy J. Maier Cabernet Sauvignon~

Ingredients:

1 lb. Asparagus

1/4 cup olive oil

4 tbsp. Garlic (I like to use the garlic cubes from Trader Joe's because they are easy, quick, and delicious, but you can use anything you have on hand!)

2 tbsp. Garlic Salt

2 tsp. chopped Fresh Parsley and 4 sprigs reserved for garnish

Fresh Ground Salt & Pepper to Taste

4 tbsp. butter

2 Fresh Wild Alaskan Salmon fillets with skin on

Directions:

Asparagus:

Preheat oven to 350 degrees. In a roasting pan combine olive oil, garlic seasoning, salt, pepper and asparagus. Toss to coat asparagus. Roast in oven for 20 minutes or until slightly brown and crispy.

Salmon with Parsley Butter:

Preheat large skillet with 2 tablespoons butter and 2 garlic cubes. Season salmon with salt and pepper. Toss salmon into skillet skin side down and cook on medium high heat for about 5 minutes. Flip salmon and continue cooking for an additional 7-10 minutes. When salmon is cooked through remove from heat and place on serving plates. In the same skillet add 2 more tablespoons of butter and chopped parsley for about 2 minutes. Pour over the top of the salmon and garnish each piece with 2 sprigs of parsley. Serve alongside the roasted asparagus.

Poached Eggs inside Roasted Heirloom Tomatoes
~Best if paired with the 2006 Maier Family Meritage~
Ingredients:
-2 teaspoons ground coriander
-2 teaspoons ground cumin
-2 tablespoons paprika
-1 teaspoon sea salt
-3 large cloves of garlic (I use the frozen garlic cubes from trader Joe’s)
-1 large jalapeno pepper, seeded and finely chopped
-3 tablespoons EVOO
-2 tablespoons tomato paste
-1 ½ pounds heirloom tomatoes (can use different varieties and sizes), cut in half lengthwise
-4 large eggs
-Fresh ground salt and pepper to taste
Directions:
Mix together coriander, cumin, paprika, and ½ teaspoon of salt in a small bowl. Set aside.

Figs with Blue Cheese and Lavendar Honey:
-Fresh figs, cut in half lengthwise
-top with slice of blue cheese
-place in oven and bake at 350 degrees until blue cheese is soft and slightly melted
-remove from oven and drizzle with lavendar honey

Best if paired with 2006 Roy J Maier

Grilled Panko Meat Loaf

Goes well with Maier Family Meritage

Meat Loaf

1 ¼ lbs of ground beef

1 ¼ lbs. of ground pork

2 cups panko bread crumbs

1 cup finely chopped yellow or red onion

1 large egg

1 tsp Worcestershire sauce

1tsp dried tarragon

1tsp Kosher salt

1tsp granulated garlic

1 tsp black pepper

            Sauce

            ½ cup BBQ Sauce

            ¼ cup Ketchup

In a large bowl, using your hands combine the meat loaf ingredients.  Divide the mixture in half forming 2 equal sized loaves approximately 4x6 inches.  Prepare the grill for indirect cooking at medium-low heat.  In a small bowl mix the sauce ingredients, thoroughly coat the loaves with ~ 3 tbsp of sauce. Reserve the remaining sauce.  Grill for about 50-60 minutes. Remove the loaves from the grill and let sit for ~10-15 minutes ( the loaves will continue to cook during this time).  Cut the loaves into half inch slices.  Serve with reserved sauce or as a sandwich on sourdough bread with your choice of cheese (we prefer provolone).

NY Strip Steak with Mushroom Sauce

By Guest Chef Larry Hersch

Ingredients

2 thick NY Strip Steaks (about 1 ¾ to 2 pounds)

1 tbsp minced shallots

2/3 cup red wine*

1 ½ tsp fresh sage (or ¾ tsp dried)

1 ½ to 2 tsp Dijon mustard

4 oz sliced mushrooms

1 tbsp flour

1 tbsp butter

* We cooked with Maier Family Cenote and served with the Roy J Maier

Pre-heat oven to 300.

In a small bowl, mash together the butter and flour between your fingers until the flour is incorporated (called a Beurre Manie).  Put in the fridge to keep cool.

Heat a large stainless (or other no-reactive) oven-proof pan with 2 tbsp oil until very hot (keep the fan on).

Salt and pepper the steaks, and put them into pan. Cook on high heat until outside is brown, about 2 minutes per side. Do not overcook. 

Place the pan into the oven to finish cooking.  Depending on the thickness of the steaks, it will take about 5-7 minutes for medium rare (internal temperature 125).

While steak is in the oven whisk wine and mustard, then add in the sage. Set aside.  Mince the shallots and cut up the mushrooms.

Once steak is at preferred temperature, remove from oven.  Place onto plates and cover with foil to rest.

Place the pan back on medium heat with shallots.  If needed add oil to pan.

Once shallots are sizzling again, add in the mushrooms and sauté over medium heat until done, about 1-2 minutes.  Add in the wine/mustard mixture, bring to a boil and reduce slightly, about 3 minutes.

Take the butter/flour mixture and add in small pieces a few at a time. Stir or whisk to combine and thicken the sauce to your desired consistency.

Pour sauce over steak and serve.

TURKEY BURGER WITH SAUTEED MUSHROOMS & SWISS

“Best if Paired with the 2006 Maier Family Cenote”

Ingredients:

1 lb Ground Turkey (Foster Farms preferred)

2 tbsp. Garlic Salt and Seasonings

Fresh Ground Pepper and Salt to Taste

1 tbsp. Crushed Red Pepper Flakes

2 tbsp. Olive Oil

16 oz. Sliced Mushrooms

2 tbsp. Soy Sauce

2 tbsp. Worcheshire Sauce

1 tbsp. Browning Seasoning

1 tsp. Minced Garlic

¼ Stick of Butter

4 Slices Swiss Cheese

4 Pieces Sliced Sourdough Bread, slightly toasted

Directions:

In a small bowl mix together the ground turkey, garlic salt, red pepper flakes, fresh ground pepper and salt to taste. Form 4 equally sized turkey patties in the shape of a circle. Pat flat and set aside.

In a skillet melt butter on medium high heat. Add garlic and sauté for 2 minutes. Add mushrooms and cook until softened and brown in color, about 10 minutes. Add soy sauce, worcheshire, and browning seasoning and stir. Turn heat down to low, keeping warm until the patties are fully cooked.

In a large skillet add the olive oil. On medium high heat cook turkey patties until browned on the outside. May take about 5 minutes on each side. Once patties are fully cooked through the center, turn heat to low, add mushrooms to the top of each patty and cover with Swiss cheese. Cover skillet and cook until cheese melts. Remove patties from skillet and place over the toasted bun. Eat open faced with a fork and a knife. Enjoy with a glass of Maier Family Cenote.

Tri-Tip Steak Topped with Blue Cheese & Herbs

“Best if paired with the 2005 Roy J. Maier Cabernet Sauvignon”

Ingredients:

Tri-Tip Steak cut into 4 individual sized steaks

½ bottle red wine ( best if used with Roy J. Maier Cabernet since that’s what you’ll be drinking with the meal)

3 tbsp. Pappy’s Seasoning

¼ cup Coca Cola

Salt and Freshly Ground Pepper

2 containers blue cheese crumbles

4 fresh sprigs rosemary, finely chopped

4 fresh sprigs thyme, finely chopped

4 fresh sprigs parsely, finely chopped

2 cups fresh spinach leaves

Directions:

Marinade steaks for at least 6 hours in the red wine, Pappy’s seasoning, Coca Cola and Salt and Pepper mixture. Cover and refrigerate until ready to cook.

In a bowl, mix together the blue cheese crumbles, rosemary, thyme, parsely, salt and pepper.

Broil steaks in oven until cooked to your liking, probably no more than 10 minutes if you like it well done.

Place steaks on a bed of the fresh spinach leaves and top with the blue cheese and herb mixture. Serve with rice or potatoes and greens of your liking. Enjoy with a glass of Roy J. Maier Cabernet Sauvignon.

Bacon Wrapped Chicken Stuffed with Spinach, Gorgonzola, and Pine Nuts

“Best if paired with the 2006 Maier Family Meritage”

Ingredients:

4 pieces boneless, skinless chicken breasts

Salt & Freshly Ground Pepper

1 container gorgonzola cheese crumbles

1 ½  cups fresh spinach leaves for chicken; additional 2 cups to serve chicken over

¼ cup pine nuts

8 slices bacon (centercut preferred)

2 tbsp. olive oil

2 tbsp. butter

2 tbsp. flour

1 cup chicken stock

½ cup half-and-half or cream

2 tbsp. Grainy mustard

Toothpicks

Directions:

Heat oven to 375 degrees F.

Butterfly the chicken breast pieces by cutting them open across the breast, but not all the way through. Open up the breasts and then pound them out lightly between two pieces of parchment paper. Peel paper away and then season with salt and pepper.

Evenly divide the spinach leaves, gorgonzola cheese crumbles, and pine nuts among each of the breasts. Roll the chicken, wrap each roll with 2 pieces of bacon and then secure with toothpicks. Season the outside of the chicken rolls again with salt and pepper.

Heat the olive oil in a skillet over medium-high heat. Brown the chicken evenly all over, roughly 8-10 minutes or until bacon looks golden brown. Transfer to a baking sheet lined with foil and bake in oven for an additional 10 minutes or until chicken is cooked through.

Melt the butter in the same skillet that the chicken was seared in over medium-high heat. Whisk in flour, cook an additional 1 minute and then whisk in chicken stock. Let thicken one minute and then  whisk in the half-and-half and grain mustard, season with salt and pepper, reduce heat to warm.

PORK TENDERLOIN WITH CARAMELIZED PEARS

“Best if paired with the 2006 Roy J. Maier Cabernet Sauvignon”

Ingredients:

1 ¼ pounds pork tenderloin (I buy the preseasoned lemon pepper & garlic)

Salt & Pepper to Taste

4 tbsp. Olive Oil

3 Red Bartlett Pears, cored and cut into small wedges

¼ cup hot water

5 tbsp. Balsamic Vinegar

2 cups Brussel Sprouts, cut in half

Directions:

Heat oven to 375 degrees. Season the pork with salt and pepper. In a large ovenproof skillet over medium-high heat, brown pork on all sides in the olive oil. Transfer the pan to the oven and roast for 10 minutes. Remove the pan from the oven and add the pear wedges. Cook over medium-low heat for an additional 6 minutes, stirring occassionally, or until golden brown. Add the water and vinegar and cook, stirring frequently and turning pork halfway through the cooking time, 5 minutes, or until the liquid is reduced. Remove the pork from the skillet and place on a serving platter. Cover loosely with foil to keep warm. Meanwhile, bring a large saucepan of salted water to a boil. Add the brussel sprouts and cook until tender and bright green; about 5 minutes. Drain and toss gently with the remaining olive oil, salt, and pepper. Slice the pork and serve surrounded with the pears and brussel sprouts. Drizzle the platter of pork, pears, and brussel sprouts with the remaining juices from the pan. Serve with a glass of the 2006 Roy J. Maier Cabernet Sauvignon.

Serves 4