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Monthly Wine Spotlight - 2006 Cabernet Franc Reserve

Monthly Wine Spotlight - Peju 2007 Cabernet Franc & Prime Ribeye

Peju Monthy Wine & Chef Spotlight - Christopher Prier
 

Each month, we feature a wine and a celebrated guest Chef. This month, our guest chef comes from McClintock's Restaurant at Saguaro Ranch in Tucson Arizona.

Chef Chris Prier says: "From this particular dishes’ inception, I think everyone was a bit puzzled. “Cucumber?” was the most popular response. After trying Peju’s 2006 Cabernet Franc Reserve, I knew I would have to deliver something special for such a brilliantly flavored and well-structured wine. I felt it was just big enough to accept some unusual flavors, while at the same time not compromising the stellar finish this wine carries. I tip my knife to Sara Fowler for making such a vivid experience in my glass possible." 

Peju 2006 Cabernet Franc Reserve
- Paired with 30 Day Dry Aged Prime Ribeye

Download Recipe >
Courtesy of Chef Christopher Prier, McClintock's Restaurant.

30 Day Dry Aged Prime Ribeye, Cucumber Feta Relish, Horseradish Whipped Yukon Golds, Fried Capers.

Ingredients           Amount

Prime Ribeye
Capers                  
Euro Cucumber
Feta Cheese        
Red Wine Vinegar
Garlic, minced      
Yukon Gold Potatoes
Melted Butter       
Sour Cream          
Whole Milk
Horseradish        
Kosher Salt        
Cracked Black Peppercorn

 

Four 8z Steaks
½ cup
2 each
¾ cup
¼ cup
3 cloves
4 each large
3oz
2 TBSP
1/8 cup
To taste
To taste
To taste

Method

Yukon Golds:
Peel Yukon potatoes and discard peel. Chop potatoes into 1 to 2 inch cubes. Place in water and boil until a knife passes through with little effort. Strain off water and rapidly add milk, sour cream, and melted butter to potatoes. Beat with a heavy gauged whisk until mixture is smooth. Season with Kosher Salt and Cracked Black Peppercorn. Add Horseradish carefully, keeping in mind that you can always add more, but not take it back.

Cucumber Feta Relish:
Wash European Cucumbers and peel. Discard the peels. With a hand-held mandolin on thinnest setting, julienne cucumbers into strips the length of itself and place into a colander. Do not rinse, but let strain. In a mixing bowl, add Feta, Red Wine Vinegar, minced garlic, and cucumber strips. Mix well and season with Kosher Salt and Cracked Black Peppercorn.

Prime Ribeye:
At McClintock’s, we employ the use of dry aging as a means to tenderize and flavor our beef. If you are using a good quality product, you should be fine as this recipe is very user friendly and interchangeable. Season steaks with Kosher Salt and Cracked Black Peppercorn, and place on hot grill. Approximately 45 seconds later, turn 45 degrees on same side and leave for 1 minute to make diamond marks. Repeat on opposite side and place steaks in baking tray. Place into a 450 degree oven for 6 minutes for medium rare, 9 minutes for well done. The reason for finishing the steak in the oven is so that it isn’t charred from the grill and overpowering everything else on your plate.

Fried Caper Garnish:
Heat two cups of shortening to 350 degrees in a small sauce pan. Take capers and add to oil and cover with another sauce pan because these things will jump out of the pan! This should take about a minute and a half. Then pat dry and garnish the composed plate with the capers.

 

Christopher Prier | Chef,  McClintock's at Saguaro Ranch - BIO

Chef Christopher Jordan Prier was born in Wuerzburg, Germany.
He lived overseas while his father proudly served the United States, flying Apaches in the Gulf War. While in Germany, Christopher was exposed to many different styles of cuisine at a very young age and rapidly embraced the idea of becoming a world class chef.

At the age of 19, Christopher picked up his first chef knife, professionally, and soon found himself working in the finer kitchens in Tucson. He received his first Sous Chef position at 22 and hasn’t stopped.

After spending almost a decade working non stop at every task in the culinary scene, his incredible skills and talent have found his way to McClintock’s at Saguaro Ranch. McClintock’s is Tucson’s number one special occasion restaurant. They offer the finest in organic American cuisine.

Chef Christopher excels in this environment. His creativity ensures that all his guests experience the best of the best. McClintock’s has been awarded the Wine Spectator “Award of Excellence” every year since opening, and voted “Top 50 Most Scenic Views in America” in 2009, as well as numerous local and regional fine dining awards.

 

January Wine of the Month Spotlight - 2006 Cabernet Franc >
February Wine of the Month Spotlight - Delicias Zinfandel Port >
March Wine of the Month Spotlight - H.B. Cabernet Sauvignon >
April Wine of the Month Spotlight - 2006 Merlot >
May Wine of the Month Spotlight - 2009 Pink >
June Wine of the Month Spotlight - 2009 Chardonnay >
July Wine of the Month Spotlight - 2008 Sauvignon Blanc >
August Wine of the Month Spotlight - 2006 Cabernet Franc Reserve >
September Wine of the Month Spotlight - 2006 Cabernet Sauvignon >
October Wine of the Month Spotlight - 2007 Fifty/Fifty >
November Wine of the Month Spotlight - Provence >
December Wine of the Month Spotlight - 2006 Cabernet Sauvignon Reserve >

 

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