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2Hawk Wine & Food Pairings: Fall Recipeswith an Asian Twist

by Melissa Michaels, Contributor

We’re back with the second entry in our popular series of seasonal food and wine pairings featuring guest chef recipes from our annual Culinary Series. These recipes are elevated enough to be found in a Michelin-starred restaurant yet accessible enough to make at home.

While our five-course summer menu included hearty American cuisine such as a gourmet Wagyu burger and fries, our fall menu comes with an Asian twist. Those of you wishing to break the Thanksgiving mold with tantalizing unconventional offerings packed with umami goodness will find inspiration here.

1) Appetizer #1: Razor Clams with Pineapple Dashi & Beef Fat

Razor Clams with Pineapple Dashi and Beef Fat

Ingredients

  • 1 lb. razor clams shucked
  • 1 sheet kombu (about 1 oz.)
  • 1 cup pineapple chunks
  • 20 g katsuobushi
  • salt to taste
  • shoyu to taste
  • Wagyu fat or beef tallow

Instructions

Razor Clams

  • Preheat oven to 115°.
  • Transfer shucked clams to baking dish.
  • Bake 10 minutes. Remove from oven.
  • Allow to cool before cutting into thin slices.

Pineapple Dashi

  • Steep kombu in 140° water for 1 hour, ideally using a thermal immersion circulator.
  • Add pineapple chunks and katsuobushi to the kombu liquid and steep at 185° for 20 minutes.
  • Season to taste with salt and/or shoyu.

Beef Fat

  • We used Wagyu fat from Japanese beef, but you can find other forms of tallow at the grocery store, and most butchers have tubs of it available.

Assembling the Appetizer

  • Pour the dashi into four small bowls (you can use dashi bowls for the full Japanese experience).
  • Divide the clams evenly among the bowls.
  • Top with dollops of Wagyu fat or beef tallow.
  • Use a culinary blow torch to heat each bowl before serving.

Notes

2Hawk Vineyard and Winery 2019 Sauvignon Blanc Wine Bottle

Servings: 4

Chef: Joshua Dorcak

Partner Organization: MÄS Restaurant

Wine Pairing: 2019 Sauvignon Blanc

For 2018, our Sauvignon blanc vines gave us fruit like we have not seen previously. The aromatic and flavor intensities were simply phenomenal and possessed razor-sharp acidity. We elected to barrel-ferment a significant portion in neutral oak and couldn’t be more pleased with the results. Perfumed aromatics of mango, passion fruit, and grapefruit zest erupt as flavors of key lime, orange Creamsicle, and flinty minerality build. We love the textural impact of barrel fermentation; it gives the wine a seamless, creamy texture that unfolds on the lengthy, dry finish. This is a wine to enjoy now through 2021 for its crunchy mouthfeel, which pairs wonderfully with lighter fare.

2) Appetizer #2: Pork Belly with Cabbage & Morel Shoyu

Pork Belly with Cabbage and Morel Shoyu

Ingredients

Pork Belly

  • 1.5 g salt
  • 1.5 g sugar
  • 1 lb. pork belly
  • water to cover pork belly
  • neutral oil or lard

Cabbage

  • 1 head cabbage sliced
  • oil

Morel Shoyu

  • MÄS Restaurant makes this special ingredient. You can substitute regular shoyu or a mushroom powder.

Instructions

Pork Belly

  • Dissolve salt and sugar in sufficient water to cover the pork belly.
  • Add the pork belly and cure overnight in the fridge.
  • The next day, rinse in water to wash off the brine. Dry with paper towels and transfer to a baking dish.
  • Braise pork belly in a neutral oil or lard for 3–4 hours at 350°. Remove from oven when pork belly is fork-tender. Allow to cool.
  • Leaving the pork belly and fat in the baking dish, cover and transfer to fridge overnight.
  • The next day, remove and cut into 8 slices.

Cabbage

  • Preheat oven to 425°.
  • Dress the cabbage with oil.
  • Add cabbage to baking dish and roast until caramelized.

Plating the Dish

  • Place two slices of pork belly on each plate.
  • Top with roasted cabbage and shoyu or mushroom powder.

Notes

2Hawk Vineyard and Winery 2017 Grenache

Servings: 4

Chef: Joshua Dorcak

Partner Organization: MÄS Restaurant

Wine Pairing: 2017 Grenache

Our 2017 Grenache brought out our risk-taking side. The weather as the season ended was just spectacular. We knew the flavors were continuing to develop, so we waited until the last possible minute to harvest the fruit at the risk of a potential frost or rain event that would end the season. Our reward was this forward and generously layered wine that just explodes with bright candied cherry, black raspberry, and Chambord aromas, while flavors of anise, allspice, boysenberry, and blackberry jam lift the palate. Well-integrated and balanced acidity provides the backdrop for a lengthy, spicy finish that hints at sweetness while also speaking to the ripeness of the fruit. Grenache is hedonistic, so enjoy this while it is relatively young—over the next two to five years.

3) Soup: Rinpoche Soup

Rinpoche Soup

Ingredients

  • 2 tbsp. coconut oil
  • 1 tbsp. toasted sesame oil
  • ¼ cup fresh turmeric julienned
  • ¼ fresh ginger root julienned
  • 1 tbsp. garlic sliced
  • 1 stalk celery sliced on a bias
  • 1 small carrot sliced on a bias
  • ¼ cup red miso paste
  • 2 tbsp. vegetable base
  • 1.5 quarts water
  • 6 shiitake mushrooms stemmed & whole
  • ¼ cup sliced daikon root
  • 1 cup sliced purple yam
  • ¼ cup kimchi
  • ¼ cup tamari

In each bowl:

  • 1 scallion sliced on a bias
  • 1 stalk broccolini julienned
  • ½ cup cilantro
  • 6 oz. cooked somen or buckwheat noodles

Instructions

  • Heat the oils in a medium-sized pot.
  • Add the turmeric, ginger, garlic, celery, and carrot. Sauté on low for 10 minutes.
  • Thoroughly mix the miso and vegetable base in a bowl with the water and add to the pot.
  • Add the mushrooms and slowly bring up to a simmer.
  • Add the daikon, yam, and kimchi. Simmer until yam is tender.
  • Remove pot from heat and add the tamari.

Assembling the Soup

  • Evenly divide the solid ingredients into four bowls.
  • Pour in the broth and serve.

Notes

2017 Darow Series Viognier

Servings: 4

Chef: Tim Keller

Wine Pairing: 2017 Darow Series Viognier

Our homage to the recognized benchmark Viognier wines of Condrieu was fermented with our vineyard’s indigenous yeasts in proprietary French oak barrels, where the wine underwent bâttonage—stirring of the yeast lees—in barrel for an additional 10 months. These laborious techniques produced an opulent wine of dense yet delicate richness, remarkable complexity, and impeccable balance. Flower blossom perfume, clover honey, and toasted coconut aromatics are followed by preserved lemon meringue, vanilla bean crème brulée, and apricot fruit flavors. This tightly wound wine’s utterly spectacular concentration and length will develop over the next three to five years.

4) Entrée: Black Garlic Lamb Loin with Straw-Smoked Carrot Purée, Brie-Creamed Leeks, & Shiitake Straw

Black Garlic Lamb Loin with Straw-Smoked Carrot Puree, Brie-Creamed Leeks, and Shiitake Straw

Ingredients

Shiitake Straw

  • shiitake stems fibers removed

Lamb

  • 1 rack of lamb deboned
  • 1/4 cup black garlic
  • 1/2 tsp. salt
  • 1/2 tsp. pepper
  • 1/8 cup dark miso
  • 1/2 tbsp. caraway seeds
  • 1/6 cup grapeseed oil
  • water as needed

Brie-Creamed Leeks

  • 1 oz. butter
  • 2-1/2 large leeks green tops removed & white portion thoroughly washed to remove all dirt, then halved and sliced lengthwise into thin strips resembling angel hair pasta
  • 2-1/2 large red onions quartered & sliced thinly (try to cut along the natural ridges in the onion)
  • 1.5 oz. anisette
  • 1/4 cup heavy cream
  • 2 oz. brie
  • salt & pepper to taste

Straw-Smoked Carrot Puree

  • 2 lbs. carrots skins on & thoroughly washed
  • 1/2 cup heavy cream
  • water to cover
  • butter as needed
  • straw from any grange or feed store

Instructions

Shiitake Straw

  • Toss shiitake stems with sesame oil and salt.
  • Place in food dehydrator for 24 hours.

Lamb

  • Place lamb on a large plate and set aside.
  • Add black garlic, salt, pepper, dark miso, caraway seeds, grapeseed oil, and a small amount of water to food processor. Blend until a smooth purée is formed, adding more water if needed.
  • Rub lamb with the black garlic purée and let sit overnight in refrigerator.
  • Preheat thermal immersion circulator to 140°.
  • Place lamb in a medium-sized Ziplock or vacuum-sealed bag, making sure to remove as much air as possible (the lamb should sink when placed in the water bath). Add bag of lamb to water bath and cook for 3 hours.
  • Remove lamb from bag and use a paper towel to pat dry and season with salt.
  • Quickly sear lamb in grapeseed oil on high heat. The lamb is already cooked, so you are only looking to add color and caramelized flavor.
  • Let rest 6-8 minutes before slicing.

Brie-Creamed Leeks

  • Place butter in a large braising pan over medium heat.
  • Add the onions and leeks. Sweat until translucent.
  • Pour in anisette and cook until reduced.
  • Add cream and brie, working the mixture with a high-heat rubber spatula until creamy.
  • Season with salt and pepper to taste.

Straw-Smoked Carrot Purée

  • Preheat oven to 350°.
  • In a large bowl, toss carrots in salt, pepper, and olive oil and set aside.
  • Place a 3-inch layer of straw on the bottom of a 6-inch hotel pan.
  • Spread the carrots evenly over the straw.
  • Cover the layer of carrots with another 3 inches of straw.
  • Using a torch, light the straw on fire and quickly cover with aluminum foil (thick heavy-duty foil is required). Transfer to the oven and bake 45 minutes.
  • Remove pan and gently roll back a third of the foil from one end. Light the straw on fire again, close the foil back down, and let sit for 1 hour.
  • Remove carrots, dice into rough chunks, and place in a large pot with cream. Add water until it just covers the carrots. Simmer until tender.
  • Use a strainer to remove the hot, tender carrots and transfer to a high-powered blender like a Vitamix.
  • Blend with room temperature butter until smooth and silky, adding salt and pepper to taste.

Plating the Dish

  • Spread a swath of Straw-Smoked Carrot Purée on each plate.
  • Place lamb loin chops on top of purée.
  • Serve with a side of Brie-Creamed Leeks.

Notes

Plume Rouge v.2

Servings: 4

Chef: Billy Buscher

Partner Organization: Lark’s Kitchen & Cocktails

Wine Pairing: Plume Rouge v.2

We started with a base of Tempranillo and blended in co-fermented Cabernet Franc and Merlot until the balance was perfect. Tempranillo’s natural spice blends beautifully with the lush blue and black fruit coming from Cab Franc and Merlot. We then focused on the wine’s texture and personality, blending in a touch of Syrah to lift the aromatics and add a peppery floral note and then a splash of Cabernet Sauvignon to fill in and round out the finish. We think this wine is a great way to enjoy seriously good wine that doesn’t take itself too seriously, whether with dinner, friends, or those we love most. We find this wine to be equally at home with both casual and sophisticated fare. Enjoy now and over the next six to eight years.

5) Dessert

While our guest chefs did not have any Asian-themed desserts suitable for this curated selection, you can easily find inspiration online, whether it be matcha mochi, kasutera (Japanese traditional sponge cake), azuki ice cream, Zenzai, Oni Manju (a.k.a. Demon Buns, Devil’s Rice Cake, Japanese Devil Cake, and Ogre Dumplings), or green tea cheesecake.

Itadakimasu!

Do you prefer to savor rather than simmer? If you want delectable bites without having to make them yourself, come enjoy 2Hawk’s elegant food and wine pairings in the tasting room! To see more recipes, keep up on 2Hawk happenings, and discover our new releases, subscribe to our newsletter. Do you have any questions about our wines, our vineyard, the winemaking process, or food and wine pairings? We’d love to hear from you! Please comment below or reach out to us directly via our Contact page.

Meanwhile, if you’d like to learn more about our Rogue Valley wines, here are a few ways:

  1. Wonder how the 2020 vintage was impacted by the fires? Check out 2Hawk Under Fire: Winemaking in the 2020 Wildfire Season.
  2. Visit the tasting room to sample our current wines.
  3. Follow us on Facebook and Instagram to keep up with the latest happenings.

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