Here are recipes from Gary Miller that are recommended pairings with Miller Wine Works Wines

Pair with "The Works"

Pork Spare Ribs with Ginger BBQ Sauce & Asian Slaw

4 pounds pork spare ribs

together with….
½ cup plum sauce
½ cup hoisin sauce
¼ cup ginger , minced
¼ cup garlic, minced
¼ cup green onions, minced
¼ cup chile paste
½ cup rice wine vinegar
½ cup blackberry preserves
¼ cup sesame oil
1 teaspoon black  pepper

Whisk all ingredients together

Bake the ribs in your oven at 350 degrees for 90 minutes covered with foil.  Cut the ribs after allowing them to cool.  Brush generously with sauce.  Finish over a low fire on your grill, turning and brushing with more sauce frequently.  Serve with warmed sauce on the side, and grilled pineapple to accompany the slaw.  Garnish with minced scallions and toasted sesame seeds.

Asian Slaw
½ cup fish sauce
½ cup rice vinegar
½ teaspoon red chile flakes
½ cup honey
1 cup basil leaves, 1/8 inch ribbons
3 cups cabbage, 1/8 inch ribbons
1 cup shredded carrots
½ cup scallions, thinly sliced
1 cup fresh bean sprouts

In a large bowl, combine fish sauce, vinegar, chile flakes and honey, whisk to blend.  Add basil, cabbage, carrots, scallions and bean sprouts.  Toss to combine.  Add grilled pineapple.

Enjoy!

Pair with Pinot Noir

Grilled Halibut

     With Roasted Corn, and Chanterelles,
     Creamy Polenta and Cherry/Cranberry Red Wine Sauce

2 ea – 5 oz Halibut fillets
3 ea – ears of fresh corn, cleaned and corn removed
8 oz – fresh Chanterelles (cut into quarters or eighths, depending on size)
grapeseed oil
1 sprig fresh thyme

Brush fish with oil and season with salt and fresh ground black pepper.  Grill to desired doneness over a hot grill.

Preheat oven to 350 degrees.  Lightly oil a half sheet pan and place in oven for 5 minutes.  Toss mushrooms with 2 T oil and salt, pepper and thyme leaves.  Spread out evenly on the hot sheet pan.  Roast 10-15 minutes, shaking periodically. 

Add corn and roast another 10 minutes.  Adjust seasoning.

Serve with creamy polenta and garnish with fresh chives.

Cherry – Cranberry Red Wine Sauce

2 T grapeseed oil
1/2 C chopped carrots
1/2 C chopped onions
1/2 C chopped celery (root preferred)
1/2 C quartered button mushrooms
1 each – shallot, roughly chopped
3 each – garlic cloves, smashed
1 bottle red wine (in this case, Pinot noir)
2 C veal or chicken stock
1 orange
1/2 C - dried cherries
1/2 C - dried cranberries
1 -  sprig fresh thyme
1 bay leaf
2 –3 T - butter
Kosher salt
Fresh ground black pepper
2-3 T  - sugar
juice of  1 lemon

Heat 2 T oil in a heavy bottomed pan over medium heat.  Add carrots, onions, celery, mushrooms, shallot and garlic and cook until they all just turn color.  Add the wine and reduce by 2/3.  Add stock.  Reduce by half.

Cut the orange in half and add with the cherries, cranberries, thyme and bay leaf.  Simmer 30 minutes.

Remove from heat, adjust seasoning with salt and pepper, lemon and sugar and strain sauce to a clean saucepan.  Keep warm and add a little butter to adjust consistency.

Pair with Syrah

Roast Poussin

       With Sautéed Butternut Squash
       Melted Endive and White Corn Grits
       Natural Jus

Poussin are baby chickens, of only 3 to 4 weeks in age, weighing about one pound each, ideal for one person.  We like them because of their rich, pure flavor.  They can be difficult to find, but are worth the trip to a specialty market or butcher.  Game hens may be used as an alternative.

Two 1 lb. Poussin
Kosher Salt
Freshly ground white pepper
2 T grapeseed oil
6 ea – Sprigs of fresh thyme
6 ea – Sprigs of fresh lavender

Preheat oven to 400 degrees

Make an incision in each of the bird’s thighs, and tuck in the legs.  Season all over with salt and pepper and also into the cavity including 2 springs of thyme and lavender for each bird.

Heat oil in a large heavy ovenproof skillet over meduim high heat.  Place poussin skin side down in the hot pan then immediately transfer to the oven.  After 10 minutes, flip the birds and continue roasting, basting every 5 minutes or so, until the juices run clear.  Remove the poussin from the skillet and allow to rest about ten minutes.  Pour the fat from the roasting pan and deglaze with a little chicken stock.    Bring to a simmer, remove from heat.  Add 2 sprigs each, thyme and lavender.  Let steep 5 minutes.  Adjust seasoning and strain.  Hold warm.

Butternut Squash

2 strips – maple cured bacon, cut into lardons
1 ea -  medium sized butternut squash
freshly ground black pepper

Peel and seed squash.  Cut into medium dice and sauté with bacon until tender and lightly browned.  Season to taste.

Melted Endive

6 ea – Belgian endive, cut into 1/2” rounds
Juice of one lemon
1 T - canola oil
Kosher salt
Freshly ground white pepper
2 T  - sugar
3 T  - butter
1/3 C - dried currants
Zest of one lemon

Toss the endive slices, half the lemon juice,  the oil, the salt, pepper and the sugar.  Melt the butter in a sautoir over medium high heat.  Add the endive mixture, stir to coat with butter.  Cook 2-3 minutes, stirring occasionally.  Add the currants and cook 2-3 minutes more.  Add the remaining butter and the zest.  Adjust seasoning with the remaining lemon juice and or salt and white pepper.

Serve with white corn grits garnished with caramelized scallions.