Red Hills Market: Holiday 3-Course Menu + Pairings

Provided in partnership by The Dundee Hills Winegrowers Association + Travel Dundee

Straight from the heart of Oregon wine country, Chef Jody at Red Hills Market has created a 3-course holiday menu featuring some of his favorite ingredients. “Oysters and Oregon Dungeness crab always say celebratory holidays to me,” he says.

At Red Hills Market, you can enjoy the bountiful fruits of the local farms. Their marketplace is also a vibrant restaurant offering locally sourced, hand crafted breakfast, sandwiches, wood-fired pizzas, salads, soups and seasonally inspired dishes.

Learn more about Red Hills Market

Course 1 | Appetizer | Oysters “Rock ya fellas” 

 

Wine Pairing | Argyle Winery or ROCO RMS Winery sparkling wine 

Learn more about Argyle Winery and ROCO Winery

Ingredients

• One small jar of pre-shucked oysters or one dozen raw oysters to shuck yourself
• 1 cup AP flour seasoned with 1 tsp. old bay. 1 tsp salt 1/2 tsp cayenne, 1/2 tsp fresh cracked pepper
• 2 whipped eggs 
• 2 cups panko bread crumbs
• Calabrian chili aioli – mix 1 tbsp calabrian chilis in 1 cup aioli 

Instructions

• Drain oysters.
• Toss in flour, roll in egg mixture and bread with panko bread crumbs.
• Pan fry in plenty of butter until gold brown. 
• Season with flake sea salt and serve with aioli. 

Serves 4-6

Course 2 | Entree | Oregon Dungeness Crab Salad & Crab Bisque

Wine Pairing | Ayoub Chardonnay or Winderlea Chardonnay  

Learn more about Ayoub Wines and Winderlea Vineyard & Winery

Ingredients

• 4 tbsp. butter
• 1 medium onion, finely chopped
• 2 stalks celery, finely chopped
• Sea salt
• Freshly ground black pepper
• 1. 5 tsp. Old Bay seasoning
• 2 cloves garlic, minced
• 2 tbsp. tomato paste
• 3 tbsp. Flour
• 4 cup fish stock (option for stock, ask your fishmonger for crab shells and simmer in veg or chicken stock for 1 hour and then strain through china cap and cheesecloth)
• 1/2 cup chardonnay 
• 1/2 cup cognac 
• 1 bay leaf
• 1/2 c. heavy cream

For the garnish/salad:

• 2 lb. fresh Oregon Dungeness Crab 
• Celery hearts of 1 stock – finely chopped – save a few leaves for garnish 
• 1 tbsp. of chopped parsley – save a few whole eaves for garnish 
• Juice of 1/2 lemon
• 1 tbsp. of finely diced carrots
• 1 tsp. of finely diced jalapeno without seeds or white membrane 

Instructions

• In a large, heavy pot over medium heat, heat butter until bubbly and lightly browned. Add onion and celery and cook until soft, about 5 minutes. Season with salt, pepper, and Old Bay, then stir in garlic and tomato paste. Saute 2-4 minutes. Sprinkle in flour and cook 2 minutes more.
• Pour in seafood stock, cognac and wine, then stir in bay leaf. Reduce heat and let simmer, stirring occasionally for 30 minutes while sipping a glass of Dundee Hills Chardonnay from Ayoub or Winderlea.
• Remove bay leaf and puree soup with an immersion blender or blender on high until very smooth. Return to medium low heat and stir in heavy cream. Cook until just warmed through, about 5 minutes. Keep on a very low simmer, being careful not to overcook or burn to the bottom of the pan.
• Carefully mix salad/garnish ingredients in a mixing bowl.
• Lay out 4-6 bowls or pasta bowls. Place approx 1/2 cup of the crab salad in the center of the bowl and garnish the top with parsley and celery leaves. 
• Pour the soup around the crab salad up to about halfway on the salad – serve with a smile and saltine crackers – (This is a fun presentation when you place the bowls on the table for each guest and then pour in the bisque tableside for each person.)

Serves 4-6

Course 3 | Dessert | Salted Caramel Pot De Creme

Wine Pairing | Stoller Family Estate or Lange Estate Winery Tempranillo 

Learn more about Stoller Family Estate and Lange Estate Winery

Ingredients

• 2 cups heavy cream
• 1/2 cup whole milk
• 1/2 teaspoon vanilla extract – or one split vanilla bean 
• 1/2 teaspoon sea salt, plus more for sprinkling
• 1 cup sugar
• 1 ounce dark chocolate, finely chopped (serrated knife works best – on parchment paper for easy clean up and transfer) 
• 6 large egg yolks

Instructions

• Preheat the oven to 325 degrees. Heat the heavy cream, milk, vanilla or vanilla bean and salt in a small saucepan over medium heat until just starting to bubble. Remove from the heat and cover to keep warm. Remove the bean and scrape out the seeds with a paring knife before mixing with other ingredients.
• Make the caramel: Combine the sugar and 1/4 cup water in a small saucepan over medium heat, stirring just until the sugar dissolves. Cook, swirling the pan occasionally but not stirring, until amber, about 10 minutes. Brush any sugar crystals off the side of the pan with a wet pastry brush. Remove from the heat and carefully whisk in the warm cream mixture (the mixture will bubble). Add the chocolate and stir until smooth.
• Whisk the egg yolks in a medium bowl. Whisk about half of the caramel into the yolks, then add the remaining caramel and whisk until smooth. Strain through a fine-mesh sieve into a large liquid measuring cup.
• Divide the mixture among six 6-8 oz mason jars. Set the jars in a large baking dish, then add enough hot water to come about halfway up the sides of the ramekins. Cover the pan tightly with foil and bake until the pots de creme are set around the edges but still jiggle in the center, 45 to 50 minutes.
• Remove the jars from the water and let cool to room temperature. Cover with plastic wrap and refrigerate until cold, at least 2 hours or overnight. Sprinkle with Jacobsen Flake sea salt.
• Serve at cellar temp (55-60 degrees).

Serves 6