RECIPES

Always start with high-quality ingredients. 1 pound of ground turkey from your butcher, half a cup of shredded local medium sharp cheddar cheese, quarter cup of minced shallots, one generous tablespoon of Eric's Sonoma Blend seasoning... or more if you're feeling in the mood.

Form into four burgers, or three if you want a bigger serving (though it might be a bit embarrassing). On medium to high heat, preferably with grill ridges, add enough olive oil to cover the area. Once up to temperature, place the burger onto the grill.

Using a heavy object, which could be the bottom of a cast-iron skillet or a brick from your next door neighbor old man Billies yard, push down on the burger until half to a quarter of its original thickness. Enjoy the sizzle, it's a beautiful sound. In about 3 to 5 minutes, turn and reapply the weight.

Get crazy assembling your burger in whatever way you feel fit. Here we use a brioche bun lightly toasted on the same grill, a local heirloom tomato and two slices of butter lettuce. A side of ketchup is there just for dipping if needed.

When no one is looking, unhinge your jaw like a large anaconda snake and take your first bite. Here you can check the spice level to see if you need a little bit more. If so, sprinkle more on... and don't be shy.

We recommend pairing it with our new 2021 Outlaw Lake County Zinfandel. The expressive spiciness needs a big wine to match the style and flavor. Add a little country music from our playlist and you have the perfect meal.

Always start with high-quality ingredients. Speak with your butcher to get awesome baby back pork ribs as they always know what’s best. Usually there is a thin membrane on the bottom of the ribs that looks like a white sheet. This does not cook well and is a bit tough, so try to pull this sheet off starting at one corner, and once you get it going, it should come off easily. If you’re unsure how to do this, ask your butcher or there are a number of great YouTube video tutorials online.

If your ribs are fresh out of the refrigerator, give them about 15 to 25 minutes to come to room temperature before taking the next steps.. Very generously coat your ribs on all sides with our Eric’s Sonoma Blend Seasoning. Lightly pat down the spice to make sure it gets into the surface of the ribs.

Smoke your ribs! I’ve found the 3-2 method of smoking is the most effective method for getting that incredible smoky flavor along with retaining the juiciness of perfect pork ribs. I’m going for tender, fall-off-the-bone meat. Smoke the ribs unwrapped for three hours at a temperature of around 180–250°F, meat side up. This allows the smoke to penetrate the meat and develop flavor. After three hours, the ribs should have an internal temperature of 165°F. 

Wrap the ribs in aluminum foil and cook for two hours at a temperature of around 225°F, meat side down. The foil helps tenderize the meat and lock in moisture. 

You want the internal temperature of the ribs to hit 190°F. Let sit for at least 10 minutes before you go Fred Flinstone on those babies, cutting then eating them like someone is going to steal them from you. It's ok... we do it the same way.

We have chosen to pair this with our 2021 Improvisation Columbia Valley Syrah. You will notice that our spice has a lot of depth and earthy, smoky characteristics. It also has a subtleness of complex spices blended together. Instead of a big red wine, we find that our Syrah compliments these smoked ribs perfectly.

This is a 2 day endeavor that pays huge dividends at the end... so suck it up and let's do this! Start by selecting a high quality chicken as great ingredients matter! Start by rinsing, patting dry then trussing your chicken (stop giggling). Learn from the master by clicking here. Thomas Keller Master Class

Put on Sly & The Family Stone, drink a few glasses of wine and start rubbing that baby (the chicken) with the now world famous Eric's Sonoma Blend seasoning. Get crazy with it.

THEN... let it rest in your refrigerator uncovered for at least 1 - 2 days. It will evaporate most of the moisture, which will concentrate the flavors and give you a much crispier skin when roasted. It's the secret Thomas Keller sauce.

Select your favorite root veggies, cut large chunks and place them in a roasting pan. Nestle the chicken in the middle and brush melted butter and Eric's seasoning over the top of everything (don't tell your cardiologist) and pop in the oven at 475° for 25-30 mins. Then reduce to 400° for another 30-40 minutes and get to an internal chicken temp of 160°.

Take out of the oven and spend at least 10-15 minutes staring at your multi-day magnum opus of awesomeness. Broaden your chest, beat it a few times then start carving that baby. Announce to the family that this is a work of food art that is about to be enjoyed... then dig in.

We have chosen to pair this with our 2021 Vive Le Soul Rogue Valley, Oregon Pinot Noir. Eric's Sonoma seasoning offers a subtle smokey spice and the chicken is a more subtle protein, so our Pinot Noir fits perfectly. Earthy, smoky, complex yet delicate. A pairing made in the inspiration of our times greatest master chef Thomas Keller.