CALIFORNIA WALNUT COMMISSION Mark Purdy, chef de cuisine, formerly of Dry Creek Kitchen, Healdsburg, Calif., www. Yield: 6 servings 6 heads garlic 1/2 c. plus 1 T. unsalted butter, soft, divided 1 T. parsley and thyme, chopped 1/2 c. Japanese breadcrumbs 1 c. California walnuts, toasted and lightly crushed Salt and pepper, as needed 2 leeks, whites only, sliced into thin rings Olive oil, as needed 1/2 lb. fresh Brussels sprouts, cut in half lengthwise 1 shallot, thinly sliced 1 lb. fresh Bloomsdale spinach 6 whole free-range chicken breasts 1 pomegranate, seeds only Method (1) Preheat oven to 350ºF. Bake garlic in a small baking dish for 1 hour or until soft and fragrant. Cut garlic heads in half crosswise, squeeze out all of the pulp, and reserve. GARLIC AND WALNUT CRUSTED CHICKEN WITH BLOOMSDALE SPINACH ROASTED BRUSSELS SPROUTS, MELTED LEEKS AND POMEGRANATE SEEDS You should have 1 c. roasted garlic. Purée in a blender until smooth; add 1/2 c. butter and herbs. Process just until smooth, then stir in breadcrumbs and walnuts. Reserve. (2) Bring a small pot of water to a rolling boil, and add a pinch of salt. Blanch leek rings about 1 minute. They should be tender, but still have some bite. Shock in an ice water bath, drain and reserve. (3) Swirl a small amount of olive oil in a heavybottomed pan; arrange Brussels sprouts cutside down. Cook over medium-high heat until Brussels sprouts are caramelized but still hold their shape. Season with salt and pepper; cook until just tender. Add blanched leek rings, and set aside. (4) In another pan, warm 1 T. unsalted butter; add shallot, and cook until soft. Add spinach, and cook just until wilted. Season with salt and pepper, and reserve. (5) In a heavybottomed, oven-proof pan, swirl just enough olive oil to coat bottom of pan. Place chicken breasts in pan skin-side down, and cook until skin is golden brown. Place pan in the oven, and bake for approximately 10 minutes or until juices run clear when pricked with tip of a knife. There is no need to turn the chicken over; cook the breasts with the skin-side down the whole time. (6) When the chicken is fully cooked, remove from the oven to a sheet pan, skin-side up. Coat each breast with the garlic-butter walnut crust, and place under the broiler until the coating turns golden brown and crisp. Remove from the broiler and keep warm. (7) Distribute the spinach mixture evenly among the plates, placing it in the center. Sprinkle the leek rings and Brussels sprouts around the outside of the spinach, and then sprinkle the pomegranate seeds over the top. Place one chicken breast on top of the spinach, and serve immediately. Wine pairing: With savory cranberry and herb flavors, the Old World-styled St. Gregory Pinot Noir 2006 (California) is a perfect match for the earthiness of the garlic purée, Brussels sprouts, walnuts and leeks. CERTIFIED ANGUS BEEF CARIBBEAN FONDUE Davide Pugliese, chef/owner, Brandywine Bay Restaurant, Tortola, British Virgin Islands, Yield: 4 servings 4 c. olive oil 1 T. ground allspice 1 T. ground ginger 1/8 t. ground cinnamon 1/8 t. ground nutmeg 1 pinch habañero pepper powder or cayenne pepper 1/4 t. smoked paprika 2 cloves garlic 1 scotch bonnet pepper, seeds removed 5 sprigs fresh thyme 5 fresh basil leaves 3 bay leaves 5 each allspice 3 each cloves 1 small stick cinnamon 1 1/2 lbs. Certified Angus Beef top sirloin, sirloin cap or rib-eye cap Salt to taste Method (1) Warm oil slowly to 130°F; do not overheat. Add ground allspice, ginger, cinnamon, nutmeg, BLACKENED AND LACQUERED SPINALIS SKEWERS WITH RISOTTO AND CILANTRO VAPOR Certified Angus Beef, enne pepper, paprika, garlic, scotch bonnet pepper, thyme, basil, bay leaves, allspice, cloves and cinnamon stick. Let the spices and herbs infuse in the warm oil for at least 15 minutes. Strain oil, and reserve. (2) Rub salt all over the beef, and chill at least 2 hours or overnight. Slice the meat in 1/4”-thick pieces, and skewer individually on bamboo skewers. (3) Pour infused oil into a fondue pot. Present the pot at the center of the table with the meat for dipping in the hot oil to cook. Serve with mango chutney. Wine pairing: The scotch bonnet and habañero peppers in this unusual beef fondue call out for a sweet, rich, blackberry-flavored Zin like Ravenswood Zinfandel “Vintners Blend” 2007 (California) to cool it off. Yield: 4 servings 8 4-oz. Certified Angus Beef spinalis, skewered Blackening spice, to coat 1 c. simple syrup 24 oz. cooked, plain risotto 4 c. tomato, peeled, seeded and diced 2 c. shredded smoked mozzarella Chicken stock as needed Microgreens, for garnish 3 bunches cilantro, for garnish Boiling water, for presentation. Method (1) Season beef skewers with blackening spice, and blacken over high heat until medium-rare. Coat with simple syrup, and remove from pan. (2) Finish risotto by adding tomatoes, mozzarella and stock. Spoon risotto into small bowl. Lean skewers toward the back, and garnish with microgreens. (3) Present dish by placing cilantro in larger bowl with smaller bowl inside of it. Pour boiling hot water on cilantro tableside. Wine pairing: The smokiness of the mozzarella and the richness of the Spinalis will marry beautifully with the deep flavors of berry, plum and smoke in Damien Rae Syrah 2007 (California). The spinalis, also known as the cap of the rib-eye muscle, is a fibrous and well-marbled piece of meat ideal for roasting or grilling. It has been likened to a flank or a tri-tip cut, though it does not need to be marinated. Certified Angus Beef recommends butterflying the spinalis, stuffing it with crab and spinach and roasting it; or slicing it in thin strips to grill or broil for satay. January 2010 | 35