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Welcome!
Hola and welcome to the Salud! Napa blog! While the official site is still under construction we’re proud to showcase glimpses of what we’re working on. Salud! Napa will be a bicultural cooking show that embraces world cuisine, wine and the arts. We seek to showcase a fun and healthy lifestyle to the willing that not only nourishes their appetite but their souls as well. By focusing on nutritious foods and inspired eating habits, Salud! Napa will serve as a guide to the global population on how easy and pleasurable it is to spend time in the kitchen
FOLLOW SALUD! NAPA
Official Website Launching Soon!
Mike's Guide to the World of Wine - Sparkling Wine
Sparkling wine - gotta love it. Michael Wray explains the three processes of making this bubbly beverage but focuses on the traditional "methode champenoise." Of course, talking about has his limits so Michael indulges the audience on proper opening techniques using a Pinot Noir Brut Reserve from Domain Chandon. Cheers!
Nov 2, 2009 at 3:39 PM
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Be the first to comment on this postStuffed Chicken Breast by Chef Gerardo Castro
Chef Gerry showcases just how easy it is to impress your friends with this tasty entree. With a little ham and Oaxacan cheese to throw in the mix, your chicken will have never tasted so good!! Oh yes, Ceja Vineyards Pinot Noir adds little pizzaz to the dish. Enjoy!
Chilled Gazpacho Soup by Chef Gerardo Castro
Tomatoes, cucumbers, bell peppers, onions, olive oil and some seasoning goes a long way to satisfy your taste buds on a hot day. Crack open a bottle of Ceja Vineyards' Carneros Chardonnay and you've got yourself a refreshing meal!
Yogurt, Berries and Vincotto by Chef Jeff Murphy
Part 3 - Chef Jeff Murphy concludes this three course series with a sexy dessert consisting of yogurt, fresh strawberries and raspberries and vincotto sauce ("cooked wine"). Buen provecho!
Yogurt & Berries
-1 cup low fat plain yogurt hung in cheese cloth or very fine colander for 4 hours until firm (Keep in refrigerator during this time)
-1 cup mixed fresh berries, figs or stone fruit
-chocolate wafer
Vincotto:
-2 cups of red wine
-1 cup of sugar
-2 inch piece of citrus peel
-2 cardamom pods
-4 inch piece of cinnamon stick
Directions for Vincotto
Simmer all ingredients and reduce liquid down to a thick consistency. Drizzle hot over yogurt and berries. An extra sauce can be stored in the fridge for later use. Enjoy!
Pork Tenderloin and Napa Cabbage & Mango Slaw by Chef Jeff Murphy
Part 2 - Chef Jeff Murphy prepares a juicy pork tenderloin marinated in olive oil, lime juice, crushed chili flakes and other spices. A crisp and refreshing Napa cabbage, mango and apple slaw serves as delectable side dish. And of course you can't forget about the wine! Ceja Vineyards' Carneros Pinot Noir is the perfect accompaniment.
Oil Poached and Seared Pork Tenderloin
-1 pork tenderloin. Remove all sliver skin and trim to a uniform thickness (reserve the tailpiece for another use)
-2 cups vegetable oil (enough to cover tenderloin)
-1 tablespoon dry oregano
-1 tablespoon salt (dissolve in lime juice)
-2 tablespoons fresh lime juice
-1 tablespoon black pepper
-1 tablespoon soy sauce
Mango, Peanut and Napa Cabbage Salad/Slaw
-1 ripe mango peeled and sliced
-1 Fuji apple cored and sliced thin
-1/2 head of Napa cabbage sliced thin (any other lettuce or cabbage will do - if you use green or red cabbage rest it in the dressing for one hour before serving)
-1/2 cup olive oil
-juice of 2 large limes
-salt and pepper to taste
-crushed red pepper flakes
-1/4 cup chopped dry roasted peanuts
Directions for Pork Tenderloin
Preheat oven to 240. Place all ingredients in cooking vessel or zipper close bag and marinate for 4 to 12 hours. Place pork in oven ensuring that meat is covered in marinade and cook for about 35 minutes. Remove from oven and pan and wipe off any excessive oil from meat. Sear pork in a preheated sauté pan until deep caramel color is reached (Ensure that ventilation fan is on). Slice into medallions and serve over Napa cabbage salad.
Directions for Napa Cabbage Salad
Chop and mix it all up!
Optional Mango Sauce
-1 ripe mango peeled and chopped coarsely
-2 tablespoons of mango chutney
-2 tablespoons of tomato ketchup
-1 tablespoon of soy sauce
-1 tablespoon of fresh lime juice
-4 drops of (any) hot sauce
Puree all ingredients and use as condiment to finished pork dish.
Chilled Avocado Soup by Chef Jeff Murphy
Part 1 - Guest Chef Jeff Murphy creates a zesty chilled avocado soup with diced red bell peppers for his first show that's part of a three course series. The Vino de Casa White Blend is the wine of choice for this first course!
Chilled Avocado Soup
- 1 roasted bell pepper
- 1 ripe avocado peeled and seeded
- 1 cup buttermilk or creme fraiche
- 1 tablespoon soy sauce
- 1 inch piece of fresh ginger peeled and chopped against the fibers
- juice of two limes
- pinch of crushed chile flakes
- 1 teaspoon Mexican oregano
Directions
Puree all ingredients in blender or food processor. A splash of water may be needed to thin it out just a little. Garnish with chopped roasted bell pepper, fresh cilantro and a few drops of hot sauce.
Lamb with Chimichurri Salsa by Amelia Ceja
Amelia Ceja cooks a zesty rack of lamb with her own version of Argentina's Chimichurri salsa. She'll show you how to make the chimichurri, prepare the lamb and a give you a few ideas for some finishing touches. Ceja Vineyards' Napa Valley Cabernet Sauvignon is our wine of choice for this dish. Salud!
Brix (Sugar) Reading of Chardonnay Grapes with Amelia Ceja
Join Amelia Ceja as she takes a Brix (Sugar) reading of Ceja Vineyards' Carneros Chardonnay vineyard using a refractometer. The grapes are almost ready to harvest!
Grilled Stuffed Peppers by Amelia Ceja
Join Amelia Ceja as she prepares one of her favorite summertime dishes, stuffed grilled peppers. For the perfect meal ready in no time at all, watch how this simple yet delicious recipe will have your friends and family asking for more!
Corn on the Cob with a Twist by Amelia Ceja
Join Amelia Ceja as she prepares one of her all time favorite recipes from her small village in Jalisco, Mexico. This treat is sure to please your family and friends!
