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Cooper-Garrod Estate Vineyards

22645 Garrod Road

Saratoga, CA  95070

408-867-7116

questions@cgv.com

 

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22645 Garrod Rd
Saratoga, CA, 95070

(408) 867-7116

Enjoy wines where the grapes are grown in the Santa Cruz Mountains above Saratoga and overlooking San Francisco Bay and Silicon Valley.

Recipes

Filtering by Category: F-104 Starfighter

Seared Lamb Chops with Fresh Mint Pesto

Bill Cooper

Serves 4

  • 8 Lamb loin chops, about 1” thick

  • Zest of 1 lemon

  • 1 Tbsp. olive oil

  • 1/3 c. Fresh mint, chopped fine

  • 1/3 c. Crumbled feta cheese

  • 1/3 c. Flat-leaf parsley, chopped fine

  • 1/3 c. Pecans, toasted and chopped

In a small bowl, combine mint, parsley, pecans, feta, and lemon zest for the fresh pesto. Set aside. Trim fat from chops and rub them with olive oil. Preheat a heavy large skillet over medium-high heat before adding chops. Cook 4 to 5 minutes per side, turning once, or until well-browned and an instant-read thermometer registers at least 145 degrees in thickest portion of the meat. Salt and pepper to taste. To serve, sprinkle chops with fresh pesto.

Accompany with Cooper-Garrod Test Pilot Starfighter, F104

Greg’s Ribs with a Rub

Bill Cooper

Serves 2-3 per Slab

  • Pork spare ribs

  • (One slab for every 2-3 people)

  • Red wine vinegar

  • Lawry’s seasoned salt

  • Chili powder

  • Ground sage

  • Ground cumin

Optional:

  • Garlic powder

  • Chipotle powder

Ask for a St. Louis cut on the ribs (rectangular). The night before, trim away excess fat and remove the membrane from the underside of the ribs. Rub red wine vinegar into the meat. Stir together about half Lawry’s seasoned salt and half chili powder with some sage and cumin to taste; adding garlic powder or chipotle powder is optional. Rub the mixture into the ribs; cover with plastic wrap and chill overnight. Allow about 4 hours grill time at 250 ̊ to 300 ̊ for covered, indirect cooking, adding just a few pieces of soaked hickory (or wine barrel wood) to the hot coals. You can stack the ribs on the grill; just rotate their position in the stack every 45 minutes to an hour when you turn them. Remove from heat and let stand about 15 minutes before cutting apart to serve.

Accompany with Cooper-Garrod Syrah

Cheese Teases

Bill Cooper

  • 1 ½ c. finely grated Gruyere

  • 1 ½ c. finely grated Pecorino Romano

  • 1 ½ c. finely grated Parmigiano-Reggiano(approx. ¼ lb. of each cheese)

  • 1 ½ c. flour

  • 2 tsp. baking powder

  • 3 eggs

  • 1/3 c. Crisco oil

  • 2 Tbsp. milk

  • Dry bread crumbs

  • Butter for greasing pan

Preheat oven to 400 degrees.  Butter a 9” x 13” baking pan and “dust” with bread crumbs, shaking out any excess.  Combine flour and baking powder in a bowl.  Mix eggs, oil, and milk in a larger bowl before stirring in grated cheeses.  Add flour mixture to cheese mixture, stirring until it cleans the sides of the bowl.  Press evenly into prepared pan, smoothing top with a spatula.  Bake 25 minutes.  Remove from oven; cool 10 minutes before turning out onto a cutting board and turning right side up again.  Cut into 48 bars or 96 squares (4x12-or-24 pieces across).  

Accompany with Cooper-Garrod Test Pilot, F-104 Starfighter

Blue Cheese Marinade for Steaks

Bill Cooper

  • 2 Tbsp. crumbled blue cheese

  • 1 clove garlic, crushed

  • ¼ tsp. fresh ground pepper

  • ½ tsp. salt

  • 1 Tbsp. coffee crystals

  • 1 Tbsp. soy sauce

  • 1 Tbsp. Worcestershire sauce

  • ½ c. olive oil

  • 4 sirloin tip steaks (or your choice of cuts)

Pat steaks dry with paper towels and place in a glass container.  Mix marinade ingredients in a blender until smooth.  Pour over steaks, rubbing in.  Cover and marinate 4 hours or overnight, turning occasionally.  Grill or broil according to personal preference for doneness.

Serve with Cooper-Garrod Cabernet Sauvignon and Test Pilots