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Refugio Ranch

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2990 Grand Ave.
Los Olivos, CA 93441
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Recipes & Pairings


Whole Roasted Branzino With Lemon & Thyme
Suggested wine pairing: Tiradora Sauvignon Blanc

INGREDIENTS

2 whole branzino, 3/4 to 1 pound each
4 teaspoons olive oil
1 1/2 teaspoons kosher salt
1 lemon, thinly sliced, plus wedges for serving
4 sprigs thyme, plus more for garnish

DIRECTIONS

1. Preheat the oven to 450°F. Line a half-sheet pan with foil.

2. Pat each fish dry with paper towels, and brush both sides of the skin and the cavity of each fish with olive oil.

3. Season both the skin and the cavity of each fish with salt. Divide the lemon slices and thyme between the fish's cavities. Arrange them on the foil-lined half-sheet pan.

4. Roast for 12 to 15 minutes, or until the fish's flesh is firm and opaque and flakes when pressed with a fork. Serve with lemon wedges; garnish with thyme sprigs.


Thanksgiving Pioneer-Style Herb Roasted Turkey
Suggested wine pairing: Ineseño blend

INGREDIENTS
Turkey:
One 17-pound whole fresh turkey, rinsed well and patted dry
1 1/4 stick (10 tablespoons) unsalted butter, slightly softened
2 tablespoons finely chopped fresh sage
2 tablespoons finely chopped fresh rosemary
2 tablespoons finely chopped fresh thyme leaves
3 tablespoons finely chopped fresh flat-leaf parsley
Salt and freshly ground black pepper
3 large carrots, cut into 1-inch pieces
3 large stalks celery, cut into 1-inch pieces
2 large onions, quartered
8 cups homemade chicken stock

Sage Gravy:
Turkey neck
1/4 cup fresh sage leaves
3 tablespoons unsalted butter
3 tablespoons flour
1 cup white wine
Salt and freshly ground black pepper
1 tablespoon finely chopped fresh sage

DIRECTIONS

For the turkey:
1. Remove the turkey from the refrigerator 1 hour before roasting.

2. Combine the butter, sage, rosemary, thyme, and parsley in a food processor and process until smooth. Season with salt and pepper.

3. Preheat the oven to 450 degrees F.

4. Season the cavity of the turkey with salt and pepper and fill the cavity with half of the carrots, celery, and onion. Rub the entire turkey with the herb butter and season liberally with salt and pepper.

5. Put 4 cups of the chicken stock in a medium saucepan and keep warm over low heat.

6. Place the remaining vegetables on the bottom of a large roasting pan. Put the turkey on top of the vegetables, put in the oven and roast until lightly golden brown, 45 minutes. Reduce the heat to 350 degrees F and continue roasting, basting with the warm chicken stock every 15 minutes, until an instant-read thermometer inserted in the thigh registers 160 degrees F, about 2 to 2 1/4 hours longer.

7. Remove the turkey from the oven, transfer to a baking sheet, tent loosely with foil and let rest 20 minutes before slicing.

For the sage gravy: 
1. Strain the cooking liquid from the roasting pan into a medium saucepan (should be about 4 cups, if not, add more stock to make 4 cups). Add the neck, bring to a boil, add the sage leaves, remove from the heat and let steep for 15 minutes. Remove the sage leaves.

2. Melt the butter in a medium saucepan over medium-high heat. Add the flour and cook for 1 minute. Add the wine and cook until reduced. Whisk in the sage-infused stock and cook until thickened and smooth, about 5 minutes. Season with the salt and pepper and chopped sage.

Recipe courtesy of Bobby Flay


Cedar-Planked Miso Glazed Salmon
Suggested wine pairing: Escondrijo blend

INGREDIENTS

Six, 8 ounce salmon filets (skin on)
1/4 cup light miso
2tbsp. brown sugar
1tbsp. seasoned rice vinegar
2 tsp. grated peeled fresh ginger
1 garlic clove, minced
Lemon
Soy sauce

DIRECTIONS

1. Soak cedar plank in water for 1-2 hours before grilling.

2. Mix all glaze ingredients.

3. Season salmon with salt, a little lemon juice and soy sauce.

4. Turn heat to med-high and place salmon on plank on grill. Grill salmon for approximately 5 minutes. Brush glaze over each filet and grill to desired doneness.

5. Serve with exta miso glaze on the side. 


Steak Au Poivre with Mushroom Demi-Glace
Suggested wine pairing: Syrah

INGREDIENTS

1/2 cup red wine
1 tablespoon tomato paste
1 tablespoon thyme
1/2 clove of garlic, chopped
1 package (8 ounces) sliced mushrooms
4 beef tenderloin steaks, about 5 ounces each and 1-inch thick
1 teaspoon black pepper, coarse ground
1 tablespoon butter
1/2 medium onion, thinly sliced
1 teaspoon flour
1/2 teaspoon sea salt

DIRECTIONS

1. Mix stock, wine, tomato paste, thyme and garlic powder in medium bowl until well blended.

2. Add mushrooms; toss to coat well. Set aside.

3. Coat beef on both sides with pepper, pressing firmly so pepper adheres to the meat.

4. Melt butter in large nonstick skillet on medium-high heat.

5. Add steaks; cook 4 to 5 minutes per side or until desired doneness. Remove steaks to plate; keep warm.

6. Add onion to skillet; cook and stir 2 minutes or until softened.

7. Add flour and sea salt; cook and stir 1 minute.

8. Pour mushroom mixture into skillet. Bring to boil and cook 10 to 12 minutes or until sauce is thickened and mushrooms are tender, stirring occasionally.

9. Return steaks to skillet; cook 1 minute or until heated through. Season to taste, as desired