Cajan Special

Smith & Hook Reserve (Paso Robles)

Daou (Paso Robles)

Salmon Creek

Cabernet

Sonoma – Cutrer

Toad Hollow Unoaked

Kendall Jackson

Hess Shirtail Unoaked

Pasta with Creamy Garlic White Sauce or Red Sauce

Chardonnay

6 oz. Filet Mignon

Grilled Chicken Breast

Fried Filet of Flounder

Cheese Pizza

Fresh vegetables in creamy including garlic white mushroom sauce

Cajun cream sauce

Delicious sundried tomato pesto cream sauce

Traditional marinara sauce

Creamy garlic white sauce

Ribeye

Dry rubbed and glazed with chipotle BBQ sauce

Pork Ribs

Steak & Chicken

One 6 oz pound of snow crab legs and 6 oz. Filet Mignon

Snow Crab Legs & Steak

In a small bowl, combine paprika, cayenne, onion powder, garlic powder, oregano, thyme, black pepper, kosher salt, and brown sugar. Whisk until evenly blended. Set aside.

Pat the chicken pieces dry with paper towels. Place in a bowl or zip-top bag. Add the olive oil, lemon juice, Worcestershire sauce, and hot sauce. Sprinkle about two-thirds of the Cajan spice rub over the chicken (reserve the remainder for cooking). Massage the marinade into the chicken so each piece is coated. Marinate at least 20 minutes at room temperature or up to 4 hours in the refrigerator.

Prep and Marinate

Heat a large skillet over medium-high heat. Add 1 teaspoon olive oil. When shimmering, add the marinated chicken in a single layer (work in batches if necessary). Sear 3–4 minutes per side until golden brown; internal temperature should reach 160°F (71°C) since it will finish cooking in the sauce. Transfer seared chicken to a plate and tent loosely with foil.

Sear the Chicken

In the same skillet, reduce heat to medium and add 1 tablespoon butter. When melted, add the sliced onion, green and red bell peppers, and celery. Cook, stirring occasionally, until vegetables are softened and beginning to brown, about 6–8 minutes. Add minced garlic and the bay leaf; cook until fragrant, about 30 seconds.

Stir in the reserved Cajan spice rub, scraping up any browned bits from the bottom of the pan. Add the tomato paste and cook 1 minute to deepen flavor.

Pour in the chicken stock and canned diced tomatoes with their juices. Stir to combine and bring to a gentle simmer. Add the additional Worcestershire sauce, hot sauce, and sugar. Taste and adjust salt or heat as needed.

Return the seared chicken (and any accumulated juices) to the skillet, nestling pieces into the sauce and vegetables. Reduce heat to low, cover partially, and simmer for 8–10 minutes, or until the chicken reaches 165°F (74°C) and the sauce thickens slightly.

Stir in the chopped parsley and sliced scallions just before removing from heat. Discard the bay leaf.

Spoon cooked rice onto plates or a serving platter. Ladle the Cajan Special — chicken, vegetables, and sauce — over the rice. Garnish with extra chopped parsley and lemon wedges on the side. Serve hot.

Leftovers can be cooled and refrigerated for up to 3 days; reheat gently on the stovetop with a splash of water or stock to loosen the sauce.

paprika (preferably smoked)

cayenne pepper

onion powder

garlic powder

dried oregano

dried thyme

ground black pepper

kosher salt

brown sugar (lightly packed)

boneless chicken thighs (or breast pieces)

olive oil

fresh lemon juice

Worcestershire sauce

hot sauce (optional)

unsalted butter

olive oil (additional)

yellow onion, thinly sliced

green bell pepper, thinly sliced

red bell pepper, thinly sliced

celery, thinly sliced

garlic, minced

bay leaf

chicken stock

diced tomatoes (canned, with juices)

tomato paste

Worcestershire sauce (additional)

hot sauce (adjust to taste)

sugar (to balance acidity)

fresh parsley, chopped

scallions/green onions, sliced

long-grain white rice, cooked

lemon wedges

extra parsley for garnish

Bring the bottle of Smith & Hook Reserve to the ideal serving temperature for a Paso Robles red (about 60–64°F / 15–18°C). If the bottle is too warm, place it in the refrigerator for 20–30 minutes. If it is too cold, hold it at room temperature for 10–15 minutes. Use a wine thermometer if you have one to check temperature.

Chill/warm to serving temperature

Select large-bowled red wine glasses (one per guest). Rinse each glass with a small splash (about 50 ml) of filtered water and either swirl and pour out or dry with a lint-free cloth to remove dust. Do not use soap immediately before serving as it can leave residues that affect aroma.

Prepare glassware

Check the bottle for sediment and a clean cork. Stand the bottle upright for a few minutes if it has been recently moved so any sediment settles to the bottom.

Inspect the bottle

Carefully cut the foil below the lip or at the neck using a foil cutter or small knife. Use a waiter’s corkscrew to insert the screw in the center of the cork and extract smoothly. Wipe the bottle lip with a clean cloth after removing the cork to remove any cork fragments or dust.

Open the bottle

Pour the wine slowly into a decanter, keeping an eye on the neck for any sediment (pour until you see sediment approaching the neck, then stop). Allow the wine to breathe in the decanter for 20–60 minutes depending on age: younger wines (5–10 years) benefit from 30–60 minutes; more mature bottles (10+ years) 15–30 minutes is often enough. If you don’t have a decanter, pour into the glass and let it aerate for 10–20 minutes.

Decant (recommended)

If you prefer not to decant, pour a small amount into a glass and swirl vigorously for 15–30 seconds to open the aromas, then pour the remaining wine. An aerator device can be used while pouring for similar effect.

Aeration alternative

Pour about 120–150 ml (4–5 fl oz) per glass. Fill each large red wine glass to about one-third full to allow room for swirling and to concentrate aromas.

Pouring

Invite guests to observe the wine’s color and clarity, then swirl gently and inhale to note aromas (dark fruit, spice, oak). Taste by taking a moderate sip, letting it coat the palate, and note the structure (tannin, acidity, finish).

Initial evaluation

Offer the suggested cheeses, charcuterie, bread, and nuts. Slice cheese and arrange charcuterie on a board; bring crackers or baguette slices to the table. Pair stronger cheeses and meats with the wine’s rich body to balance tannin and acidity.

Serve with pairings

If you have wine left, recork the bottle (insert cork pulled side down to reduce oxygen contact) and store upright in a cool, dark place for up to 2–3 days. For longer storage, transfer to a smaller container or use a vacuum wine preserver and refrigerate; bring back to serving temperature before re-serving.

Re-corking and storage

Rinse decanter and glasses with warm water promptly after use. For decanters with stubborn residue, use a decanter brush or a few rinsed rice grains and water to dislodge sediment, then rinse thoroughly and air dry.

Smith & Hook Reserve (Paso Robles) red wine

Large red wine glasses

Decanter (optional)

Filtered water (for rinsing aerator/decanting equipment)

Wine thermometer (optional)

Aged cheddar or Manchego cheese (sliced)

Cured salami or prosciutto (thinly sliced)

Crusty baguette or crackers

Marcona almonds or mixed nuts

Stand the Daou bottle upright for at least 30 minutes if it was recently transported. This allows any sediment to settle and brings the wine to a stable temperature before opening.

Inspect and rest

Place the bottle in the refrigerator for 20–30 minutes if the wine is slightly warm. Daou Paso Robles red wines (typically Cabernet Sauvignon, Bordeaux blends) are best served at 60–65°F (15–18°C). Avoid serving at room temperature if your room is over 72°F (22°C).

Chill to serving temperature

Use a corkscrew to remove the foil and extract the cork smoothly. Wipe the neck with a clean cloth if any cork dust or residue is present.

If the wine is a young robust red (less than 8–10 years) or you want to aerate it, pour slowly into a decanter. Start with a small pour to inspect for cork or sediment, then continue. Let it breathe 30–60 minutes to open up aromatics. For older vintages (10+ years), decant carefully to separate sediment; pour steadily until you see sediment approach the neck, then stop.

Decanting (optional)

Use large-bowled red wine glasses to concentrate aromas. Ensure glasses are clean and free of detergent residue. Warm the glass slightly with your hands if the room is cool.

Select glassware

Pour approximately 4–6 ounces (120–180 ml) per glass, filling no more than one-third of the glass to allow room for swirling. If decanted, pour from the decanter; otherwise pour directly from the bottle.

Serve small water glasses alongside to cleanse the palate between tastes.

Offer water

Slice the Manchego into thin wedges and arrange charcuterie on a board. Let cheeses sit at room temperature for 20–30 minutes before serving to maximize flavor.

Prepare cheese and charcuterie

Lightly toast baguette slices in a 350°F (175°C) oven for 5–7 minutes or until golden; cool slightly before serving.

Toast baguette

Place Marcona almonds and dark chocolate pieces on the board. Arrange cheeses, meats, nuts, bread, and chocolate attractively so guests can sample pairings that complement the wine's tannins, fruit, and acidity.

Arrange accompaniments

Encourage guests to taste the wine alone first, then try with various pairings to discover favorite matches. Note that the wine will continue to evolve in the glass over 20–60 minutes.

Taste and adjust

Daou (Paso Robles) bottle (red wine, 750 ml)

Wine opener (corkscrew)

Small water glasses

Aged Manchego or hard cheese

Charcuterie (cured salami, prosciutto)

Marcona almonds

Baguette, thinly sliced

Dark chocolate (70% cacao), broken into pieces

In a medium bowl whisk together olive oil, soy sauce, maple syrup, lemon juice, minced garlic, grated ginger, Dijon mustard, sea salt, and black pepper until smooth and slightly emulsified.

Prepare the Marinade

Place the salmon fillets skin-side down in a shallow dish or zip-top bag. Pour two-thirds of the marinade over the salmon, reserving the rest for glazing. Turn the fillets to coat, cover or seal, and refrigerate for 20–30 minutes (no longer than 1 hour) to allow flavor to penetrate.

Marinate the Salmon

Preheat oven to 425°F (220°C). Remove salmon from fridge 10 minutes before cooking. Pat the fillets lightly with paper towel to remove excess marinade (this helps form a nice sear/crust). Reserve the bowl with leftover marinade for glazing.

Preheat and Pat Dry

Heat an ovenproof skillet over medium-high heat. Add 1 tbs olive oil and when shimmering, place salmon fillets skin-side up (so skin will crisp when flipped) and sear 1—2 minutes until a golden crust forms. Flip fillets skin-side down and transfer skillet to preheated oven. Bake 6–10 minutes depending on thickness (about 6–8 minutes for 1-inch thick fillets) until internal temperature reaches 125–130°F (52–54°C) for medium-rare to medium. If you did not sear, place fillets on a lined baking sheet and bake same time.

Sear (optional) and Bake

While salmon bakes, heat the reserved marinade in a small saucepan over medium heat and simmer for 2–3 minutes until slightly thickened and safe to use as a glaze. When salmon is done, brush 1–2 tbs of the warmed glaze over fillets. Let rest 3–4 minutes — internal temp will rise a few degrees during resting.

Glaze and Rest

Meanwhile, in a small bowl mash the unsalted butter until soft. Stir in chopped dill, chopped chives, lemon zest, lemon juice, salt, and pepper until well combined. Taste and adjust seasoning. If you prefer a room-temperature soft butter for spooning, keep at room temp; for a quick melt, spoon onto hot salmon immediately after glazing so it melts over the fillet.

Divide mixed salad greens or steamed vegetables among four plates. Place a salmon fillet on each bed or alongside the vegetables. Top each fillet with a generous dollop (about 3/4 tbs) of herb butter so it melts over the fish. Garnish with a lemon wedge and an extra sprig of dill if desired.

Serve immediately. Leftover salmon keeps refrigerated up to 2 days; reserve unused herb butter in an airtight container for up to 3 days.

skin-on salmon fillets

soy sauce (reduced sodium)

maple syrup

garlic

fresh ginger

Dijon mustard

sea salt

black pepper

fresh dill

fresh chives

lemon zest

lemon juice

salt

mixed salad greens or steamed vegetables

Fill a cocktail shaker with the measured ice (about 1 cup) to chill and dilute the spirit components while mixing.

Prepare shaker

Into the shaker with ice add 1 oz bourbon, 0.5 oz orange liqueur, 0.5 oz fresh lemon juice, 0.25 oz simple syrup, and 2 dashes angostura bitters.

Combine spirits and modifiers

Seal the shaker and shake vigorously for 10–15 seconds until the shaker is well chilled and slightly frosted.

Shake

Strain the shaken mixture into a chilled rocks glass filled with fresh ice (or serve neat in a wine glass if preferred).

Strain into glass

Slowly pour 6 oz (a standard small glass) of cabernet sauvignon over the back of a spoon held just above the drink surface so the wine gently floats on top and creates a layered appearance and aroma.

Float the wine

Express an orange twist over the drink by holding the twist skin-side down and giving it a firm snap to release the citrus oils onto the surface.

Express oils

Drop the orange twist into the drink and optionally rest a sprig of rosemary against the glass rim. If using rosemary, gently slap it between your palms first to release its aromatics.

Garnish

Serve immediately and instruct drinkers to gently stir once to marry the wine with the cocktail base, or sip as-is to enjoy layered flavors.

cabernet sauvignon (red wine)

bourbon

orange liqueur (Cointreau or triple sec)

simple syrup (1:1 sugar to water)

angostura bitters

orange twist

fresh rosemary sprig (optional)

Place bottles of Sonoma-Cutrer Chardonnay in the refrigerator for at least 3 hours before serving, or into an ice bucket for 20–30 minutes if short on time. Serve at 50–55°F (10–13°C) for optimal aromas. Pour 4–6 oz (120–180 ml) per tasting pour.

Chill and serve

If offering a light spritzer option, mix 3 parts chilled Sonoma-Cutrer to 1 part chilled sparkling water over ice in a large pitcher. Stir gently and serve over ice in white wine glasses with a lemon round and a thyme sprig.

Provide 3 small tasting pours per guest to allow exploration of structure and acidity: straight, slightly warmed in the glass (to emphasize fruit), and as a spritzed aperitif (with sparkling water).

Remove brie and blue cheese from the refrigerator 30 minutes before serving so they reach room temperature. Thinly slice Manchego and place on a board. Arrange the brie as a small wheel with a cheese knife and the blue cheese crumbled or in a small bowl.

Prepare cheese

Fan the prosciutto and soppressata on the board in separate areas. Place small piles of Marcona almonds and cornichons/olives in bowls or on the board. Add honey in a small dish for drizzling on cheeses.

Arrange charcuterie

Toast baguette slices lightly until golden and crisp, or lay out an assortment of crackers. Place them near the cheeses so guests can pair bites with the Chardonnay.

Bread & crackers

Label or suggest pairings: Manchego and apple slices (bright acidity meets savory), brie with honey and thyme (richness balanced by wine acidity), blue cheese with a small sip between bites (to test how acidity cuts through creaminess). Encourage guests to taste the wine between different bites to note changing perceptions.

Thinly slice the lemon and green apple. Arrange lemon rounds and apple slices on the board for guests to use as palate cleansers between pours. Tuck fresh thyme sprigs and parsley around cheeses and charcuterie for aroma and visual appeal.

For the spritzer garnish, place a lemon round and a thyme sprig in each glass. Encourage guests to inhale the thyme before sipping to notice herbal notes complementing the wine’s oak and citrus elements.

Cajan Special

Smith & Hook Reserve (paso Robles)

Daou (paso Robles)

Salmon Creek

Cabernet

Sonoma – Cutrer

Toad Hollow Unoaked

Kendall Jackson

Hess Shirtail Unoaked

Pasta With Creamy Garlic White Sauce Or Red Sauce

Chardonnay

6 Oz. Filet Mignon

Grilled Chicken Breast

Fried Filet Of Flounder

Cheese Pizza

Fresh Vegetables In Creamy Including Garlic White Mushroom Sauce

Cajun Cream Sauce

Delicious Sundried Tomato Pesto Cream Sauce

Traditional Marinara Sauce

Creamy Garlic White Sauce

Ribeye

Pork Ribs

Steak & Chicken

Snow Crab Legs & Steak