Dinner

BBQ Recipes

Top 5 BBQ Recipes For Memorial Day

Top 5 BBQ Recipes For Memorial Day 1200 750 Round Pond Estate

Memorial Day is often considered the unofficial start of summer, so we have collected some of The FEED’s top BBQ recipes to help you ease into the grilling season…Just pour yourself a glass of your favorite Round Pond wine, and let’s get grilling!


1. Hot & Spicy Grilled Shrimp – If you’re looking for something spicy, flavorful and grill-friendly this summer, this easy grilled shrimp appetizer will become your new go-to dish!

2. Grilled Marinated Lamb Skewers – These lamb skewers are easy to make, and the marinade’s garlic and thyme flavors pack delicious flavor into every rich bite.

3. Grilled Chicken Flatbread – This tangy BBQ grilled chicken flatbread is baked on the grill for that characteristically crispy, smoky crust that makes good flatbread great.

4. Grilled Flank Steak with Crispy Potatoes – This delicious grilled flank steak with crispy potatoes, kale chips, and black garlic vinaigrette is one of our most requested recipes from our Il Pranzo lunch!

5. Grilled Wild Salmon – Owner Ryan MacDonnell is a huge fan of salmon, and this recipe is one of her all-time favorites.  Easy to make, and so healthy and flavorful, we know you’ll love it as much as we do.

Grilled Salmon

Grilled Wild Salmon

Grilled Wild Salmon 1200 750 Round Pond Estate

Owner Ryan MacDonnell is a huge fan of salmon, and this recipe is one of her all-time favorites.  With fresh chopped herbs and our delicious Blood Orange Olive Oil, we’re sure it will become one of your favorites too.  Enjoy with a glass of ourRutherford Sauvignon Blanc and a back patio!

Ingredients
2 Tbsp Round Pond Blood Orange Olive Oil
1 (2-3 pound) wild salmon fillet, skin on (but scaled)
2 Tbsp minced shallots
2-4 Tbsp freshly chopped herbs: Tarragon, parsley & basil
kosher salt
freshly ground black pepper
aluminum foil (to use as dish for grilling)

Shape a piece of aluminum foil like a boat or dish, large enough to fit the whole salmon.  In the foil, add  Blood Orange Olive Oil, shallots and herbs.  With tongs, place salmon fillet on steaks in foil dish, then flip to coat both sides.  Once coated, sprinkle with salt and pepper and place foil dish on grill, flesh side down.

Place sheet of foil on top to seal in heat. Grill to desired doneness.  Remove from grill and place on a plate. Drizzle with extra Blood Orange Olive Oil and serve. Enjoy!

Serves 4

Grilled Flank Steak With Crispy Potatoes

Grilled Flank Steak With Crispy Potatoes 1200 750 Round Pond Estate

From our Il Pranzo menu, this delicious grilled flank steak with crispy potatoes, kale chips, and black garlic vinaigrette is everything dinner should be; simple, flavorful, and a real crowd-pleaser. Created to pair perfectly with our Reserve Cabernet Sauvignon.

Ingredients
1 head black garlic, peeled
1 tsp chopped thyme
½ shallot, chopped
¼ cup Round Pond Cabernet-Merlot Red Wine Vinegar
2/3 cup Round Pond Italian Varietal Extra Virgin Olive Oil
½ Tbsp salt
½ tsp pepper
1 each flank steak (medium sized)
16 each baby Yukon Gold potatoes, cooked whole until fork tender
1 bunch Dino kale, stems removed
olive oil for drizzling
salt and pepper to taste

To make the vinaigrette, place garlic, thyme, shallot, vinegar, and salt and pepper into a blender.  Puree until smooth, then add 1/3 cup of olive oil and blend.  Check seasoning and reserve.

For the kale chips, make sure kale stems are removed and place the leaves in a mixing bowl, seasoning lightly with olive oil, salt and pepper.  Place the leaves on a parchment paper-lined baking tray and bake in a 375 degree oven for 7-10 minutes or until crispy.

Slightly flatten the cooked potatoes with your hands and then place them on a baking tray and drizzle with olive oil and season with salt and pepper.  Bake at 375 for 15 minutes until they are golden brown and start to get crispy around the edges.

Next, season your flank steak with salt and pepper.  Cook flank steak on a grill until done to your liking. When done, remove from grill and let rest for a minimum of 5 minutes. While the meat is resting, place the potatoes on a platter.  Slice the flank steak very thin, cutting across the grain of the meat.  Place the flank steak slices on top of the potatoes, drizzle with the black garlic vinaigrette and top with the kale chips.  Enjoy!

Serves 4

Prosciutto Meatloaf

Red Wine Mushroom & Prosciutto-Wrapped Meatloaf

Red Wine Mushroom & Prosciutto-Wrapped Meatloaf 1200 800 Round Pond Estate

Our Executive Chef Jamie Prouten has elevated an American classic with the addition of smoky porcini mushrooms and a delicious wrap of Prosciutto. Sliced and served alongside a bright salad or haricort vert, this meatloaf pairs wonderfully with our Reserve Cabernet Sauvignons.

Ingredients
1 ½ lb ground beef
1 lb ground pork
3 eggs
1 cup bread crumbs
2 tsp chopped thyme
1 cup grated parmesan
2 tsp worchestershire sauce
¾ cup buttermilk
4 Tbsp kosher salt
1 Tbsp ground black pepper
1 tsp hopped garlic
1 yellow onion, chopped
2 cup cabernet sauvignon
4 oz dried porcini mushroom, rehydrated
2 Tbsp butter
1 Tbsp Round Pond Italian Varietal Extra Virgin Olive Oil
12-16 slices Prosciutto

Begin by sautéing the onions and garlic in butter and olive oil on low heat until the onions are translucent.  Add the rehydrated porcini mushrooms and the red wine.  Turn up heat and reduce the wine until there is about a 1/3 of a cup of liquid left.  While that is reducing, combine all the other ingredients in a large mixing bowl.  When the liquid and mushrooms have reduced, add to bowl as well.  Mix together until completely combined.

Place a sheet of parchment paper on the counter and in the middle layer the prosciutto, slightly overlapping, until you have a square about 16 inches wide and about 10 inches tall.  Place the meatloaf mixture in the middle of the prosciutto and form a log.  Using the parchment paper as a lifting tool, start to wrap the prosciutto around the log as a whole from the bottom first.  Finish the roll by bringing the bottom to the top and completely surrounding the meat with the prosciutto.  Use the parchment paper to wrap the meatloaf, crimping the ends by twisting them.

Bake on a sheet tray for about 40 minutes at 375 degree or until the middle of the meatloaf reaches 155 degrees.  When done, slice and serve with your choice of accompaniments, and enjoy!

Prosciutto Meatloaf

8 Great Cold-Weather Recipes To Pair With Wine

8 Great Cold-Weather Recipes To Pair With Wine 1200 800 Round Pond Estate

Winter is on the wane, but it’s not quite gone yet.  To keep you happy and well-fed,  we have pulled together our favorite cold-weather recipes that were created to pair beautifully with wine.  From red to white wine pairings, this list has it all.  Cheers!


8 GREAT COLD-WEATHER RECIPES

1. Red Wine Mushroom & Prosciutto-Wrapped Meatloaf – Sliced and served alongside a bright salad, this meatloaf pairs wonderfully with our Reserve Cabernet Sauvignon.

2. Creamy Cauliflower Soup – Specially created to pair with our Reserve Sauvignon Blanc, this simple, delicious cauliflower soup that will warm you up in no time!

3. Kale and Mushroom with Smoked Bacon – Lacinato kale teams up with wild mushrooms and applewood-smoked bacon that’s great with our Rutherford Cabernet Sauvignon.

4. Wine Country Beef Stew – This easy, hearty beef stew was one of our most popular tasting room pairings for our Reserve Cabernet Sauvignon.

5. Parmesan Gnocchi with Mushrooms – Cheesy, delicious gnocchi is easier to make than you think. This version makes such an impressive entree when paired with our Reserve Sauvignon Blanc.

6. Roasted Beet Salad – Grapefruit provides a splash of acidity to this colorful beet salad, making it the perfect complement to our fruity Rutherford Sauvignon Blanc.

7. Wine Country Cioppino – Chef Jamie has created this wonderful cioppino featuring fresh shellfish and fennel that pairs fantastically with our Proprietary Rosato di Nebbiolo or Proprietary Left Bank Blend.

8. Sugo all’Amatriciana – This regional sauce is one of the best-known ragus in Italian cuisine, and pairs wonderfully with our Proprietary Super Tuscan.

Pork_Paillard

Pork Paillard with Arugula & Pomegranate Salad

Pork Paillard with Arugula & Pomegranate Salad 1200 800 Round Pond Estate

Juicy grilled pork sets the perfect stage for a fresh, autumn-inspired salad with the bright tartness of pomegranate, toasted pumpkin seeds, and a fresh vinaigrette with subtle orange essence.  Pairs wonderfully with our Proprietary Left Bank Blend.

Ingredients
4 boneless pork chop (4 oz each)
8 cups arugula
1 cup frisée
1 cup pomegranate seeds
1 honey crisp apple (sliced)
1 cup sun gold cherry tomatoes (halved)
½ red onion, sliced
½ cup toasted pumpkin seeds
¼ cup Round Pond Cabernet-Merlot Vinegar
1 cup Round Pond Blood Orange Olive Oil
½ tsp dijon mustard
2 Tbsp kosher salt
½ tsp ground black pepper

Start by placing one of the boneless pork chops in between two pieces of plastic wrap. On a hard, sturdy surface, and using a meat mallet, pound the pork chop so that it flattens out and is about a 1/4-1/2 inch thick.  Repeat for the other chops.

For the vinaigrette, place the Cabernet-Merlot Vinegar, mustard, salt and pepper in a mixing bowl. Slowly start adding the Blood Orange Oil whilst whisking. Once all the oil is incorporated, set the vinaigrette aside, and combine arugula, pomegranate, apple slices, cherry tomatoes and onion in a bowl.

Season the pork with salt and pepper and place it on a hot grill and cook until done, about 3-4 minutes per side. When fully cooked, remove pork from the grill and set aside. Toss salad with vinaigrette mixture, reserving a small amount of dressing for finishing.

Plate the pork paillard and top with salad mixture.  Finish with a drizzle of the vinaigrette. Enjoy!

Serves 4

Heirloom Tomato and Baby Mozzarella Tart

Heirloom Tomato and Baby Mozzarella Tart 1200 750 Round Pond Estate

Summer gives us some of the best fruits and vegetables of the year, but probably the best of all are beautiful, ripe, juicy tomatoes!  This Heirloom Tomato and Baby Mozzarella Tart with fresh arugula is the perfect way to enjoy the simple, fresh tastes of the season.

Ingredients
3 sheets puff pastry dough (8″ x 10″)
1 egg yolk, beaten with 1 Tbsp water
1 lb heirloom tomatoes, sliced
4 oz fresh baby mozzarella
12 fresh basil leaves whole
1 Tbsp thyme, chopped
kosher salt as needed
cracked black pepper, as needed
6-8 oz baby arugula
2-3 Tbsp Round Pond Italian Varietal Extra Virgin Olive Oil

Preheat oven to 375ºF. Allow pastry dough to come up to room temperature for 20 minutes prior to rolling out.  On a lightly floured work surface, roll dough lightly to form approximately 8″ x 10″ sheets.  Cut into 6″ circles or squares, OR combine all sheets to make one large tart.  Puncture each tart 3 or 4 times with a fork.  Double over outside edge to form a raised 1/2″ crust.  Chill in refrigerator on a parchment-lined sheet tray for 30 minutes.

Remove from refrigerator and brush puff pastry rounds with egg wash.  Bake in preheated oven for 15-20 minutes until lightly browned and gently raised.  If under-cooked, bake an additional 5 minutes.

To assemble, layer tomatoes, basil, and mozzarella onto center of tarts.  Season with salt, pepper, and thyme.  Bake for an additional 8 minutes until cheese is just melted.  Remove from oven and garnish with arugula dressed with extra virgin olive oil.  Plate and serve immediately.  Enjoy!

Makes 6 tarts or one 12 inch tart

Top 5 Tips For Entertaining In Napa Valley Style

Top 5 Tips For Entertaining In Napa Valley Style 600 401 Round Pond Estate

With its pleasing laid-back vibe and beautiful attention to detail, Napa Valley is famous for its rustic yet elegant aesthetic.  This combination translates perfectly into an approach to entertaining that wows guests with sophistication and polish, yet is easy (and fun!) to pull off

We asked our Special and Private Events Manager Jenn Sarkisian for her top 5 tips to bring the best of Napa Valley’s vibe to your next party!

 TOP 5 TIPS 

1. Seasonal Decor

Whatever is in bloom or handy in your garden can be used to dress your table. Providing it is safe to be around food, Jenn is a fan of incorporating seasonal herbs, potted plants, vines, and flowering branches into the event decor.  When you can, try to mix rustic woods together with vintage industrial copper or metal for an elegant farmhouse feel.  “The first 5 minutes of any party is the time to WOW your guests.  Bringing the outdoors to the table lets your guests feel like they’re one with the season and sets the mood at first glance.” An added plus: if you use potted flowers or plants, they make lovely gifts to send home with your guests at night’s end!

 

2. Garden to Table

Bring seasonal produce to the table as much as possible. “Supporting local vendors and buying seasonal produce is big in Napa Valley”, says Jenn.  If you don’t have a fruit or produce stand in your area, try to find a farmer’s market to shop, or a higher-end grocery store to get the pick of seasonal fruits, vegetables, cheeses, and local specialty goods that can inspire and set the base for your menu.

 

3. Tease the Palate

The appetizers will set the stage for what is to come on the menu, so keep it exciting!  Jenn asserts that “people love new ideas and combinations for appetizers – the more inventive the better, and presentation is huge!”  Dress up your cheese or charcuterie platter with edible garnish like pickled green beans or watermelon, add chocolate-covered espresso beans to accompany a cheese with an espresso rind – do the unexpected.  Make sure to bring some of the bright colors into your appetizer display with fresh fruits and vegetables – color is key to stimulating your appetite and your senses, plus the more vibrant the color the more healthful the food.

 

4. Have No Fear of Intimacy

The ideal number of people for a party is between 10-30 so that you can actually have time to enjoy your guests.  To keep the party going and infuse new energy into your circle, “Ask your guest to invite someone they think is interesting to keep the conversation lively and fresh.  A chef, a student, someone in the military – anyone that would enjoy meeting new people” says Jenn.  Want to make your party even more special?  Use a free design site like canva.com to create invitations, identifying signs for your appetizer table and drink bar, or to make personalized menus.

 

5. Wine Paring is Key

What comes first?  The menu or the wine?  Wine and food should complement each other, so this is where special attention should be paid.  Food and wine pairing guides are easy to find on the internet (we like this one).  Depending on your access to seasonal foods, you might want to design your wine choice around your menu.  However, if you are a confirmed wine lover and can’t wait to share your favorite wine with your friends, let your wine choices dictate the meal to come.  Better yet, ask your guests to bring their favorite wine to share!  Jenn says that “in the Valley, everybody wants to bring a bottle – it’s kind of like Napa etiquette!”

“The most important thing to remember when hosting”, says Jenn, “is what Maya Angelou said; ‘At the end of the day people won’t remember what you said or did, they will remember how you made them feel.'”

Chanterelle Risotto

Chanterelle Risotto 1200 750 Round Pond Estate

Searching for wild chanterelles is kind of like an adult Easter egg hunt – they usually pop up after the second big rain of the autumn.  Once you are SURE that you have chanterelles in your basket, try this risotto with your finds.  Pairs wonderfully with our Rutherford Sauvignon Blanc.

Ingredients
1 pound chanterelle mushrooms (or shiitake)
3 tablespoons butter (preferably Irish)
sea salt and freshly ground black pepper
5 cups vegetable stock
2 tablespoons Round Pond Italian Extra Virgin Olive Oil
1 medium shallot, diced
1-1/2 cups Arborio rice
¼ cup white wine
½ cup parmesan cheese, grated
dash of freshly grated nutmeg
¼ cup minced chives

If using chanterelle mushrooms, gently clean out the grit under running water with a brush and let them dry overnight. Thinly slice mushrooms and sauté in melted butter in a cast iron pan for 5-8 minutes, until the mushrooms have released their moisture and the liquid has evaporated from the pan. Season with salt and pepper and set aside.

Bring the vegetable stock to a simmer in a medium saucepan.

Heat the Round Pond Italian Extra Virgin Olive Oil in a large, deep-sided skillet over medium heat and sauté shallot and rice for 3-5 minutes, until slightly translucent. Pour in wine and scrape up anything stuck to the bottom of the pan. Reduce heat to medium-low.

Ladle in a cup of vegetable stock and stir until stock is nearly all absorbed. Repeat until the rice is al dente and residual broth remains, about 30 minutes. Scrape the mushrooms and any sauce left in the cast iron pan into the rice and stir to incorporate. Season with salt and pepper.

Stir in the cheese, nutmeg, and chives. Serve the risotto warm.  Enjoy!

Serves 4

Rack Of Lamb with Pecan-Herb Crust

Rack Of Lamb with Pecan-Herb Crust 1200 750 Round Pond Estate

A stunning presentation for spring rack of lamb.  The combination of pecans and herbs brings out the rich flavors of the lamb and is and surprisingly easy to make for such an elegant dish.  Pairs beautifully with our Reserve Cabernet Sauvignon.

Ingredients
2 racks of lamb (Frenched, 8 ribs and 1 ½ lb each rack)
4 Tbsp pecans (toasted and chopped fine)
½ cup fresh breadcrumbs
3 Tbsp flat-leaf parsley (chopped)
1 Tbsp mint (chopped)
1 ½ tsp rosemary (chopped)
1 tsp thyme (chopped)
2 Tbsp Dijon mustard
Salt & Pepper
3 ½ Tbsp Round Pond Italian Extra Virgin Olive Oil

Begin by trimming off any excess fat and fat-cap on the back side of lamb racks, trimming down to the meat itself, no fattiness.  This gives a great place for the crust to adhere to. Allow racks to come to room temperature.  Preheat oven to 350°F.

In a small bowl, mix together pecans, bread crumbs, chopped herbs and one teaspoon each of salt & pepper.

Prepare a large nonstick sauté pan with approx 2 tablespoons Italian Extra Virgin Olive Oil over medium-high heat.  Season lamb racks generously on all sides with salt and pepper and sear them – backside first – in hot oil.  Turn to sear on bottom and inside of the racks as well.

Remove racks from pan when nicely browned all around.  Brush back side with Dijon mustard (thinned with a little water) and press an even quantity of pecan/herb mix into each rack.  When all racks are encrusted, place on a roasting pan or sheet tray with a wire rack and roast slowly in preheated oven for approximately 10 to 15 minutes (rare, mid-rare), or until desired doneness achieved.  Rest for 5 minutes before carving.

Serve lamb with seasonal vegetables like spring peas, sautéed swiss chard or kale, potatoes or even polenta with parmesan.  Enjoy!

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