Welcome to Episode 4 of The WA Wine + Food Show.
Hosted by Chef Andrae Bopp, Episode 4 brings together Chad Johnson and Corey Braunel of Dusted Valley and Thomas Glase of Balboa Winery for a day of food prepping and wine pairing. What’s on the menu for Episode 4? Duck Confit Grilled Cheese Sandwich with gruyère and Bacon Jam paired with Balboa 2016 Eidolon Estate Syrah, and a Smoked Hanger Steak Sandwich with Crispy Shallots and Blue Cheese Vinaigrette paired with Dusted Valley 2017 Southwind Estate BFM. Text your taste buds, because it’s time for a beautiful feast. And if you get a little hungry, we got you: the recipe with ingredients, directions, and tips from Chef Andrae are below. Full episode 4 coming soon.
Let’s chop it up.
We might be a bit biased, but Washington Wine goes great with everything, especially street-style food. And if there’s one thing this series says, it’s that wine is a human experience. In that spirit, we have the recipes below, so you can make them alongside us, and pair them with the featured wine or something of your own choosing. You’ll also see some tips and tricks from Chef Andrae below, and words from our winemakers about the pairings.
Smoked Hanger Steak Sandwich, Blue Cheese Vinaigrette, Crispy Shallots
Blue Cheese Vinaigrette
- 1/4 cup Champagne vinegar
- 1/4 cup Olive oil
- 2 tsp Dijon mustard
- 2 cloves garlic, pressed
- salt and freshly ground black pepper
- 1 tbsp fresh thyme, finely chopped
- 1/4 cup crumbled Maytag blue cheese Blend all ingredients together, except blue cheese. Once Blended whisk in the Blue Cheese and then season with salt and pepper
- Makes 3/4 cup
- Thinly sliced shallots
- Canola oil to Fry
Toss the shallots with the cornstarch, shake off or use a strainer to get off any excess. Heat oil in a shallow pan to medium heat. Place the shallots in the oil and move a round until they are browned. Place on paper towel lined plate or pan and season with salt
You can use any great steak cut for this sandwich. We chose hanger and smoked it. Once your steak is cooked or smoked to your desired temperature, slice and place on top of a crusty Hoagie roll. Top with a generous slather of the Blue Cheese Vinaigrette and the sprinkle some of the crispy shallots over the top!
Smoked Duck Confit Grilled Cheese, Bacon Jam, Gruyere
- Duck leg/thigh pieces(raw, skin on, bone in)
- Shallots, sliced thin
- Garlic, rough chopped
- Fresh Rosemary, whole sprigs
- Fresh Thyme, whole sprigs
- Kosher Salt
- Black Pepper
- Duck Fat, melted
Score the skin only on the duck pieces, layer in a shallow baking dish and then sprinkle the kosher salt and black pepper over the duck. Liberally cover the duck with the shallots, garlic and herbs. Press down firmly. Cover tightly and place in refrigerator for 3-4 days. Remove the duck from the pan and brush off any excess marinade. Place in a shallow roasting pan and cover completely with the melted duck fat. Cover tightly and cook in a 325-degree oven for 3-4 hours or until the meat falls off the bone. Remove the duck and shred from the bone immediately. (Chef tip, strain the duck fat and save in the refrigerator, this can be used over and over)
- 3 tbls Canola
- 3 cups diced bacon
- 1 1/2 cup onions, diced
- 1/3 cup carrot, diced
- 1/3 cup celery, diced
- 2 1/4 cup Cider Vin
- 1/3 cup Sherry Vin
- 1 tbls Maple syrup
- 1 1/2 tsp molasses
- 5 tsp Dijon
- 5 tsp pickled mustard seeds
- 1 tbls thyme leaves
Heat oil, add the bacon and brown, lower the heat and add the onion, carrot and celery and sweat. Stir often. Add the vinegars and raise heat to high, reduce until it thickens. Add maple syrup and molasses and stir over medium heat until a glaze forms. Remove from heat and stir in mustard and mustard seeds. Fold in thyme. Let cool and use.
Makes 1 qt
Place the shredded duck on a hoagie roll, top with some sliced gruyere cheese, place under the broiler until it is bubbly, top with a generous spoonful of the bacon marmalade. Enjoy!
It’s our hope here to show you just how simple it can be to make some of the most delicious memories with local wines and street-style dishes. We can’t wait for you to get to know #WAwine on a whole new, and next, level.