For the crab mixture:

2 lbs Dungeness crab meat

½ cup fresh chopped parsley

½ cup fine diced green onions

4 whole eggs

2 cups scallop mousseline (sub recipe)

1 tsp sea salt

1 tsp ground five-pepper mix

For the mousseline:

4 egg whites

8 oz. fresh scallops

1 cup whipping cream

sea salt & pepper to taste

Panko breadcrumbs for coating

Procedure:

Thoroughly drain crab. In a large mixing bowl mix all ingredients except mousseline.

For the mousseline, add scallops and egg whites to food processor. Process adding cream in a steady stream until mixture stiffens to peak. Using a rubber spatula gently fold in crab mixture.

Make 3 oz. cakes by hand and press them into breadcrumbs. Refrigerate before frying.

For a fun beurre blanc:

In a small saucepan add 1 cup white wine, 1 tablespoon shallots, juice of 1 grapefruit, and reduce by half. Add reduced mixture to blender with the zest of the grapefruit and 4 oz. of chilled butter cubes adding slowly until sauce tempers and thickens. Salt and pepper to taste.

 Wandering Vines

Hands that care and are willing

Precious fruit

Passion for the better things in life

A sense of urgency to provide for others

Flavors that excite and inspire

Sharing beautiful things

Directly from the heart

Crafted daily with clarity

Harmony and Serenity

Pure

Marinade:

2 cups cilantro stems and leaves

1 Serrano chile

2 tablespoons fresh chopped garlic

2 tablespoons chopped shallot

3 tablespoons chopped ginger, fresh

1/2 cup honey

1 cup low-sodium soy sauce (preferably Aloha brand)

1 teaspoon ground fine pepper

Procedure:

Add all ingredients to food processor. Process to a fine puree.

Purchase 12 lamb loin chops 1” thick (these are the lamb porterhouse cuts)

Toss loin chops with marinade, reserving one cup

Let marinate for four hours or overnight

To make sauce combine one cup marinade and one cup demi-glace (brown gravy if you must)

Heat in sauce pan and reserve until time of service

Broil lamb chops on an open flame till medium rare. Approximately 3 minutes per side.

Top with 1 tablespoon of lamb sauce. Garnish with orange segments.

Serve with suggestions

-Parmesan polenta

-Steamed swiss chard

-Broasted potatoes

-Maple baked spaghetti squash

-Refried garbanzo beans

-Fresh ratatouille

“To know the way ahead, ask those returning.”

Episode 2 Back Stabbing & Barn Fights

Anselmo Vineyards was a featured destination this spring during the shooting of “Rodeo Girls” a new series on the A & E network. For more information click on the link below….

 http://www.aetv.com/rodeo-girls/video/backstabbing-and-barn-fights

Still reeling from the betrayal of the women at Scottsdale, Darcy hits the road to prove she’s the real deal. Tensions mount between Darcy and Barb and boil over into a barn fight.

Shingletown, CA Channel 7 News

Reverge Anselmo said today that the federal judge weighing the arguments whether to close down Anselmo Vineyards decided to deny the injunction.The judge took the case under submission on Monday and Anselmo received the ruling on Thursday. Anselmo has been in a long legal fight with Shasta County over the closure of his restaurant, private chapel and more. The trial between Shasta County and Anselmo regarding the private chapel is set to happen on June. 13.

To see more of Heather Armstrong’s outstanding photography click here.

Have a birthday coming up? Need a quiet and beautiful location for an annual board meeting or corporate party? Anselmo Vineyards provides private party and meeting venues to suit your needs. Take a sneak peek at one of a birthday parties featured in Dream Coordination Group’s blog and let the dreaming and party planning begin!

Contact Anselmo Vineyards at office@anselmovineyards.com.

The seventh annual Best of the North State readers choice contest winners were announced on Friday, September 21st at Turtle Bay Exploration Park. The annual contest sponsored by The Record Searchlight invites community members to vote for their favorite businesses in the Redding area. For two months voters voiced their opinions about local businesses, products, and services in 106 different categories. And the envelope please …

This year Anselmo Vineyards was selected as the “Best Red and White Wine of the North State.”

Congratulations to each business selected as the “Best of the North State.” To view a comprehensive list of winners visit The Record Searchlight online, Best of the North State.

First Class Shuttle is partnering with Anselmo Vineyards to offer wine tours with a British twist.

Anselmo Vineyards has purchased and refurbished two London taxi cabs that will be used by First Class Shuttle to transport customers to area wineries of their choice.

Capping the tours will be a stop at Anselmo Vineyards near Shingletown, which boasts a restaurant and guest rooms.

“You can start wherever you want and end up at Anselmo’s; we will drive them and book them,” First Class Shuttle co-owner Eric Vickery said.

The two cabs, which he said can seat up to four, will be used alongside the limousine in First Class Shuttle’s fleet to give the wine tours. Customers will pay by the hour for the charter service. There is a two- to three-hour minimum.

…more at the Record Searchlight.