Pollak Recipes

Sweet Potato Ham Biscuits & Mango Butter

sweet potato ham biscuit

Chef Adam’s Recipe of the Week

Sweet Potato Ham Biscuits with Mango Butter
Ingredients:
  • 1 1/4 Cups All-purpose Flour
  • 2 Tbsp Sugar
  • 4 tsp Baking Powder
  • 1/2 tsp Salt
  • 3/4 Cup Mashed Cooked Sweet Potatoes
  • 1 Stick Softened Butter, Divided
  • 2 to 4 Tbsp Milk (depending on the moisture of the potatoes)
  • 1 Ripe Mango, Peeled and Diced
  • 8 Oz. Thinly Sliced Virginia Ham
  • 1 oz. Olive Oil 1 tsp Apple Pie Spice

Preparation:

Biscuits: Preheat the oven to 450 degrees F.  Sift together flour, sugar, baking powder and salt. In a separate, large bowl, mix the sweet potatoes and half of the butter. Add the flour mixture to the potato mixture and mix to make a soft dough. Then add milk a tablespoon at a time to mixture and continue to cut in. Turn the dough out onto a floured board and toss lightly until the outside of the dough looks smooth. Roll the dough out to 1/2-inch thick and cut with a biscuit cutter. Place the biscuits on a greased pan and coat tops with melted butter. Bake for about 15 minutes. (Watch your oven: If the biscuits are browning too fast, lower the temperature.)

Mango Butter: Heat medium sauté pan over high heat. Add olive oil and mango. Sauté until mango is soft. Add spices and allow to cool. Fold into remaining softened butter.

Assembly: Allow biscuits to cool. Spread with Mango Butter and arrange ham on each biscuit. Serve with Pollak Vineyards 2012 Viognier.

Venison Tenderloin with Blackberry Jus

blackberry venisonChef Adam’s Recipe of the Week
Tenderloin of Venison with Blackberry Jus

Ingredients:

  • 2# Venison Tenderloin
  • 1 Pint Blackberries
  • 1 Qt. Unsalted Beef Stock
  • 1 Cup 2010 Pollak Vineyards Petit Verdot
  • 6 Sprigs Fresh Thyme
  • 6 Leaves Fresh Sage
  • Salt & Pepper to Taste
  • 2 Tbsp. Olive Oil, Divided
  • 2 Tbsp. Butter, Divided

Preparation:
Blackberry Jus:
In a medium sauce pot bring the beef stock to a boil. Reduce to a simmer and allow to reduce by 1/2. Add the Petit Verdot and reduce by half again. Add the blackberries and fresh herbs. Continue simmering until the jus coats the back of a spoon. Season with salt and pepper to taste. Whisk in 1 Tbsp. of the butter. Set aside.

Venison:
Rub the venison with olive oil and salt and pepper. Heat a large skillet over medium-high heat. Sear the venison tenderloins on all sides. Add remaining butter to the pan, once melted spoon the butter over the tenderloins and cook for 5 minutes. Remove from pan and allow to rest 5 minutes. Slice tenderloins and spoon over jus. Enjoy with 2010 Pollak Vineyards Petit Verdot.

Grilled Vegetable Napoleon & Red Pepper Coulis

recipe-Grilled-Vegetable-NapoleonChef Adam’s Recipe of the Week
Grilled Vegetable Napoleon & Red Pepper Coulis

Ingredients:

  • 4 Ea. Portobello Mushrooms, Stem & Gills Removed
  • 1 Ea. Medium Yellow Squash, Sliced on the Bias
  • 1 Ea. Medium Zucchini, Sliced on the Bias
  • I Ea. Large Red Onion, Peeled and Sliced
  • 2 Ea. Large Red Pepper, 1 Seeded and Cut into ¼’s
  • 1 Ea. Jalapeño
  • 1½ Cups Olive Oil
  • Salt & Pepper to Taste
  • ¼ Cup Water
  • 1 Tbsp. Italian Herbs
  • 1 tsp. Garlic Powder
  • ½ Cup Balsamic Vinegar

Preparation:

Heat grill to medium-high heat. Oil remaining whole red pepper and Jalapeño. Grill for 5 minutes on each side. Remove from grill and place in a plastic bag. Allow to steam in bag for 15 minutes. Remove peppers from the bag and peel the skins. Remove the seeds as well. Place flesh of peppers into a blender. Purée with water and ½ cup olive oil. Season with salt & pepper to taste. Mix together 1 cup of olive oil, balsamic vinegar, garlic and Italian herbs. Toss mushrooms, zucchini, yellow squash, red pepper and onion in marinade, allow to marinate for 30 minutes. Grill vegetables 5 minutes each side. Place some of the red pepper coulis in the center of a plate. Stack the grilled vegetables into a tower. Enjoy with Pollak Vineyards 2011 Cabernet Franc.

Grilled Tuna & Mango-Habañero Butter

recipe-Grilled-Tuna-MangoChef Adam’s Recipe of the Week
Grilled Tuna & Mango-Habañero Butter

Ingredients:

  • 4 EA. 6 oz. Tuna Steaks
  • 4 Tbsp. Softened Butter
  • 2 Tbsp. Mango Chutney
  • ½ EA. Habañero Seeded
  • ½ Tbsp. Chopped Cilantro
  • Olive Oil
  • Salt & Pepper to Taste

Preparation:

Heat grill to medium-high. Put mango chutney in food processor with habañero pepper half and purée. Add cilantro and butter, pulse to combine. Coat each piece of tuna with olive oil. Season liberally with salt & pepper. Sear tuna on both side for 2 minutes. Top with with 1 Tbsp. Mango-Habañero Butter. Enjoy with Pollak Vineyard’s 2012 Pinot Gris.

Grilled Flank Steak

recipe-Grilled-Flank-SteakChef Adam’s Recipe of the Week
Grilled Flank Steak

Ingredients:

  • 1 ea. 2 lb. Flank Steak
  • ½ Cup Italian Dressing
  • ¼ Cup Teriyaki Sauce
  • 1 Tbsp. Dried Italian Herbs

Preparation:

Mix together Teriyaki, Italian dressing and herbs. Place Flank Steak in a large plastic bag and pour in marinade. Allow to marinate for 1 hour. Heat grill to medium-high heat. Grill Flank Steak 7 minutes each side. Allow to rest on a plate for 5 minutes before slicing. Reserve drippings from the resting plate. Cut into thin strips on the bias and against the grain. Pour plate drippings over the sliced steak. Enjoy with 2010 Pollak Vineyard’s Cabernet Sauvignon.