Recipes from our Founder & Winemaker
Enjoy these wonderful, fun recipes - straight from the kitchen of our Founder Susan Sokol Blosser and Winemaker Russ Rosner!
SUSAN SOKOL BLOSSER’S MANGO SALSA
Serve with chilled Sokol Blosser Evolution
This salsa dresses up halibut steaks or chicken breasts (grilled, baked, or poached). It’s also is great as an appetizer with tortilla chips.
1 large ripe mango
1 red bell pepper
1 small jalapeno pepper
½ to 1 cup chopped, fresh cilantro leaves
juice of 2 limes
¼ cup extra virgin olive oil
1. Section the mango into quarters, remove from the seed and peel. Dice into small pieces and put into a glass or ceramic mixing bowl.
2. Core and finely dice the bell pepper and jalapeno pepper and combine with mango.
3. Add the chopped cilantro.
4. In a separate bowl, wisk together the lime juice and olive oil. Pour it over the mango mixture. Stir carefully. Add salt and pepper to taste.
5. Let the salsa marinate for at least an hour before serving.
Makes about 1 ½ pints.
RUSS' PEPPER CRUSTED TUNA STEAKS WITH PINEAPPLE SALSA
Ingredients for four servings:
• Four Ahi tuna steaks, about ¾”-1” thick. Sashimi-grade Ahi tuna is the best, because the inside after cooking will be so rare that it is virtually sashimi. Look for steaks which look fresh and bright, and uniform in thickness. Allow about one-third pound per person.
• Coarsely ground black pepper (or mix of black, rose, and green pepper)
• Extra virgin olive oil
• One-half (~2 cups) sweet onion, diced (Maui, Mayan, Walla Walla,Vidalia)
• One-half (~4 cups) fresh pineapple, cut in ¼” chunks
• One red bell pepper, diced
Salsa
Sauté the chopped onion in a tablespoon of olive oil over low heat until the onion is soft and translucent, about 5 minutes. Add the diced pineapple and red pepper and cook over med-low heat until pepper is soft. Keep warm until serving time.
Tuna Steaks
Cover steaks all around with coarse pepper. Heat pan, add 2 tablespoons olive oil, and sear all sides of the steaks on high heat. The pan should be very hot before adding the steaks. The object is to create a nice crust on the outside and get the interior hot but virtually uncooked. The outside is firm, even crunchy, and the inside melts in your mouth. The entire cooking time of the steaks should be about 3-4 minutes (about a minute each on the top and bottom, and about 20 seconds each on the sides and ends).
Serve immediately, covering each steak with several spoonfuls of the salsa. Pass the remaining salsa in a bowl. Serve with one of Lundberg Farms organic rice mixtures, a fresh green vegetable in season (broccoli, green beans, peas) and Sokol Blosser Pinot Noir.