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INGREDIENTS

  • 5lb bone-in beef short ribs (cut into 2.5-inch) pieces
  • 2lb butternut squash
  • 2 yellow onions
  • 3 cloves of garlic
  • 1 can of diced Roma tomatoes (with juice)
  • 1 bottle of Anchor Steam’s Old Foghorn® Ale or any other Dark beer.
  • 3 tbsp. flour
  • 2 tbsp. olive oil
  • sea salt
  • fresh ground pepper

METHOD

  1. Prepare the butternut squash by peeling it and cutting it into chunks.
  2. Thinly slice the yellow onions and garlic cloves and store in a container.
  3. Prepare the grill and set it to medium-high heat (or pre-heat broiler).
  4. Lightly lather the ribs with a light coat of olive oil and season on all sides with sea salt and fresh ground pepper.
  5. Place the ribs on the grill (broiler) and let them cook for about 3 minutes on each side or until well browned.
  6. Transfer ribs into the slow cooker and sprinkle in the sliced onions and garlic. Pour in the can of Roma tomatoes (with the juice) and the bottle of Anchor Steam’s Old Foghorn® Ale.
  7. Cover the slow cooker and let it cook on high heat for about 5 hours or until the squash is tender and the meat is separating from the bones.
  8. Remove the ribs and the squash from the slow cooker into a container and loosely cover it with aluminum foil. Leave sauce in the slow cooker.
  9. In a small mixing bowl whisk a ¼ cup of water and the 3tbsp. of flour. Pour flour mixture into the slow cooker and continuously stir until the sauce is slightly thickened (about 15 min). Scatter 1 tbsp. of sea salt and fresh ground pepper.
  10. Serve the sauce over the ribs and squash and enjoy!

INGREDIENTS

  • 16 littleneck clams
  • 16 small mussels, scrubbed and debearded
  • 1 lb. cod fillets
  • 1/2 lb. medium shrimp (peeled and deveined)
  • 1 tsp. crushed red pepper
  • 1/2 cup fresh parsley (finely chopped)
  • 1/2 tsp. dried basil
  • 1/4 tsp. dried thyme
  • 1/2 tsp. sea salt
  • 1/4 tsp. ground black pepper
  • 2 tsp. extra virgin olive oil
  • 3 cups clam juice
  • 1 bttl. Tomato-and-basil pasta sauce (26 oz.)
  • 1 cup water
  • 1/2 cup Steelhead Vineyards Chardonnay
  • 4 garlic cloves (minced)
  • 2 cups torn spinach

METHOD

  1. Cut the cod fillets into 1 in. pieces.
  2. Heat 2 tsps. Extra virgin olive oil in a Dutch oven over medium-high heat. Sauté minced garlic and crushed red pepper for about 30 seconds.
  3. Stir in the clam juice, pasta sauce, water, parsley, basil and thyme.
  4. Add clams and mussels and cook until the shell open (about 10 minutes). Remove the shells that have not opened within 15 minutes.
  5. Add Steelhead Vineyards Chardonnay, sea salt, ground black pepper, the 1 in. cod pieces and the shrimp.
  6. Let simmer until fish and shrimp are done (about 5 minutes). Stir in Spinach.
  7. Serve on a bowl with a side of your favorite bread.

INGREDIENTS

  • 8 6-oz pieces boned, skinned wild salmon fillet (about 1 ¼ in. thick)
  • 1/2 cup Steelhead Vineyards Chardonnay
  • 1/4 cup lemon juice
  • 1/4 cup butter
  • 1/2 brown sugar (firmly packed)
  • 1 tsp. sea salt
  • 1 tsp. ground black pepper

METHOD

  1. In a large mixing bowl, mix in Steelhead Vineyards Chardonnay, lemon juice, brown sugar, ½ tsp. of salt, and ½ tsp. of pepper until the brown sugar dissolves.
  2. Prepare the salmons fillets by rinsing them and patting them dry. Lay the fillets in a glass baking dish and lather the marinade on both sides. Cover and chill for 2 hours.
  3. Prepare the grill and set it to medium-high heat.
  4. Remove salmon from marinade and transfer to a 17 inch baking pan. Pour the marinade into a 2 qt. pan over medium to high heat. Add butter and stir for about 5 minutes until butter has melted.
  5. Generously oil grill grate and lay salmon, skin down.
  6. Brush fillets generously with the baste and close the lids of the grill. Cook the salmon fillets for about 3 to 4 minutes or until they are well browned in the bottom.
  7. Carefully turn the fillets with a spatula and frequently baste the fillets. Continue to grill for about 5 to 6 minutes or until the salmon is just opaque.
  8. Sprinkle the remaining sea salt and ground black pepper over the salmon fillets.

INGREDIENTS

  • 1 cup cherry tomatoes
  • 1 medium sized mango
  • 1 avocado
  • 4 fresh large basil leaves
  • 3 tbsps. extra-virgin olive oil
  • 3 tbsps. fresh lime juice
  • 1 tsp. sea salt
  • 1 tsp. ground black pepper
  • 4 mahi mahi fillets (5 oz each)
  • 4 lime wedges

METHOD

  1. Cut the basil leaves into thin strips.
  2. Cut the cherry tomatoes into 4 pieces.
  3. Peel the mango and avocado and dice them to ½ inch squares
  4. Prepare the grill and set it to medium-high heat.
  5. In a large mixing bowl, gently mix the avocado, mango, tomatoes, basil strips, sea salt, ground black pepper, 1 tbsp. olive oil and 1 tbsp. lime juice and set aside.
  6. Place the mahi mahi fillets in a glass baking dish. Lather fillets with the remaining 2 tbsp. of olive oil and lime juice. Allow for the fillets to marinate for about 10 minutes.
  7. Lightly oil grill grate and cook fillets for about 5 minutes on each side (or until an opaque center).
  8. Serve with salsa on top of each fillet and squeeze a lime wedge over each fillet.

INGREDIENTS

  • 2 lbs. large shrimp, tails attached (peeled and deveined)
  • 1 juiced lemon
  • 1 cup olive oil
  • 3 garlic cloves (minced)
  • 2 tbsp. Sriracha
  • 1 tbsp. tomato paste
  • ¼ cup chopped parsley
  • 2 tsp. dried oregano
  • 1 tsp. sea salt
  • 1 tsp. ground black pepper
  • Skewers

METHOD

  1. In a mixing bowl, blend together lemon juice, olive oil, garlic, sriracha, tomato paste, oregano, sea salt and black pepper.
  2. Pour the marinade into a re-sealable plastic bag with shrimp. Save some of the marinade for basting.
  3. Let the shrimp marinate in a refrigerator for about 3 hours. Close to about the third hour pre heat the grill for medium to low heat.
  4. Pierce the shrimp into the skewers.
  5. Once Skewers have been prepared, lightly oil grill grate and cook shrimp for about 5 minutes on each side. Prevent the shrimp form drying by frequently basting the shrimp with the reserved marinade.

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Our Steelhead Vineyards W1NE for One was featured on the cover of the May-June 2014 issue of Vineyard & Winery Management! The article states premium smaller format offerings could be the future of Wine since consumers are demanding  high quality wines without having to commit to opening an entire bottle. Not only does W1NE for One provide a hassle free drinking experience at home but they also offer convenience at ballparks, gold clubs, and much more!