Clif Notes

The Quintessential Prime Rib Roast

Originally Posted by Efrain Barragan on Wednesday, October 31, 2012

The Prime Rib Roast is an elegant meal to serve for the upcoming holidays. The selection, preparation and planning of the meal calls out for a celebration!

A meal this special deserves the very best wine – Kit’s Killer cab, Cabernet Sauvignon. Share this meal with your friends and family this holiday season.

*Standing Rib Roast with Rosemary & Garlic Rub


Prime Rib Roast – 2 bone is roughly 6 lbs. Serves 4 to 6 people
6 garlic cloves, minced
3 Tbsp. Clif Family Winery Extra Virgin Olive Oil
3 Tbsp. Chopped Fresh Rosemary
1.5 Tbsp. Coarse Sea Salt
1 Tbsp. Coarse Black Pepper

PreparationPreheat oven to 450 F.

While oven is preheating, keep your roast out at room temperature. Ideally, you want your roast to be close to room temperature when you place in the oven. This step allows for even cooking. Place your roast on a rack in a roasting pan and prepare the rub. Combine the minced garlic, olive oil, rosemary, sea salt and pepper and mix until it resembles a paste. Rub the rosemary garlic mixture on all sides of the roast except for the rib side which is face down in the roasting pan. Place in the hot oven for 20 minutes. This step creates the beautiful crust of the Prime Rib. After 20 minutes reduce the temperature to 275 F. Do not open the oven and let the heat escape, the roast will slowly cook for about 1.5 hours until it reaches 125 F for rare, 130F for medium rare.

Transfer your roast to a platter and tent for 20 minutes to allow the juices to settle. Carve your roast tableside. It is best to insert your knife along the 2 rib bones at the base of the roast to separate the larger piece of meat.

Carve each slice about ½ inch thick and serve the rib bones alongside the slices. Serve with Horseradish Cream. Either prepared or grate fresh from Horseradish Root. I grate mine fresh, and combine with a little sour cream, chives and lemon juice. The perfect wine to serve with this wonderful meal is Clif Family Wineries, Kit’s Killer Cab!

* This recipe is adapted from the Bon Appetit December 2008 Issue – Holiday Meal

A post from our Master Chef, Anna Callaway

October Recipe!

Originally Posted by Efrain Barragan on Wednesday, October 10, 2012

Riesling Braised Bratwurst

  1. Main course: Bratwurst braised in Riesling with caramelized apples & onions.
  2. Side dish: German Potato Salad with green beans tossed with a Dijon vinaigrette.
  3. Wine pairing: Our 2011 Dry Riesling.

Bratwurst Recipe:


  1. 4 High quality bratwurst.
  2. 2 Cups of 2011 Dry Riesling.
  3. 1 large yellow onion.
  4. 1 large red onion.
  5. 3 Small green tart apples.
  6. 1/2 lemon – juice.
  7. 2 tablespoons of Extra Virgin Olive Olil.
  8. Garnish with – Gary & Kit's Napa Valley Coarse Dijon Mustard.

Heat 2-tablespoons of Extra Virgin Olive Oil in a large dutch oven. Next, Sauté sliced green apples & onions, add the juice of half a lemon. Cook for 10 minutes. Meanwhile, nestle the raw bratwurst in the onion and apple mixture. Then, add 2 cups of Clif Family Winery 2011 Dry Riesling. Reduce to a simmer. Cover and cook for 20 minutes. After 20 minutes, remove the sausage and grill on a separate skillet to brown the outer skin. While the sausage is browning, turn the onion/apple mixture on high heat and reduce until the onions and apples are caramelized.

Serve sausage with the caramelized apples and onions with a side of Gary & Kit's Napa Valley Coarse Dijon Mustard and German Potato Salad.

German Potato Salad Recipe


  1. 1 lb. tri-color small potatoes
  2. 1 lb. green beans
  3. 3 Tbsp. Extra Virgin Olive Oil
  4. 1 Tbsp. of fresh lemon juice

Boil a large pot of water with a little sea salt. Add the potatoes and cook for about 10 minutes or until a fork can insert easily. Remove to cool. Add the green beans and blanch of 5 minutes. Remove.

Cut the small potatoes in half. Meanwhile create a Dijon Vinaigrette with 3 Tablespoon of Extra Virgin Olive Oil, 1 Tablespoon of Lemon Juice. Mix the halved potatoes and blanched green beans. Toss with Dijon Vinaigrette and season with sea salt and fresh ground pepper.

Summer Vegetable Ratatouille with Prawns

Originally Posted by Efrain Barragan on Monday, July 30, 2012

A post from our Master Chef, Anna Callaway

Summer Vegetables make a delicious dish called “Ratatouille”. The name “Ratatouille” is translated from the French word of “Mix”. Fresh summer vegetables are sautéed separately and then slowly simmer with fresh herbs. The eggplant is emphasized and is the base of the dish. This recipe was adapted from the “The Food of France” and it one of my favorite comfort foods! This time I decided to add some beautiful prawns in the last 5 minutes of cooking. Enjoy with a cold, crisp glass of Clif Family Winery’s 2011 Dry Riesling.


Serves 4

1 eggplant diced – Large Globe
2 zucchini diced
2 red bell peppers – ( I roast and peel)
1 large yellow onion
4 Large Tomatoes or 12 oz.canned, diced tomatoes
2 Tbsp. Extra Virgin Olive Oil – Clif Family Winery
1 Bay Leaf
3 Fresh Thyme Sprigs
1 garlic clove, crushed
1 Tbsp. fresh chopped parsley for garnish


Score, blanch and peel the tomatoes, chop roughly and set aside. Heat 1 Tbsp. of Olive Oil and add onion, sauté for 5 minutes. Add the roasted, peeled red bell peppers. Remove both from pan and add 1 Tbsp. Olive Oil and sauté the eggplant until soft, remove and do the same with the zucchini. Return all the vegetables to the skillet and add the tomato paste, stir well and cook 2 minutes. Add the tomatoes, bay leaf, thyme and basil, stir well and cover for 10 minutes. Remove the lid and add 3/4 lbs. of large prawns and cook covered for an additional 5 minutes. Add the garlic and parsley at the last step, stir and serve. Enjoy!

Wild Salmon– In Season Now….

Originally Posted by Efrain Barragan on Wednesday, July 11, 2012

A post from our Master Chef, Anna Callaway

It’s wild salmon season! Salmon is my favorite fish – it’s easy to prepare, good for you and lends itself to many wonderful preparations. I have tried cooking salmon many different ways, but the recipe below is an all-time favorite. Pair this meal with the 2010 Rte Blanc Sauvignon Blanc.

This method yields a melt in your mouth texture and it is a medium rare finish ( slightly translucent in the center).


Wild Sockeye or King Salmon – 2 four ounce fillets – ( run your fingers over the top lightly and pull out any fine bones)1 Tablespoon of unsalted butter softened
1 Tablespoon fresh dill
1 Lemon – 1/4 inch slices
Sea Salt to taste


Preheat oven to 400 F. Set your oven timer to 8 minutes once it has reached 400 F. Spread the softened unsalted butter over the salmon filets. Season with sea salt and fresh chopped dill. Cover the salmon with the fresh lemon slices. The lemon will keep your salmon moist as it bakes.
Salmon should be ready in 8 minutes. Results will be a slight orange middle indicating a medium rare finish. If you desire a more well done fish or if your fillet is extra thick, continue for 2 or more minutes. Serve with fresh blanched green beans and diced parsley potatoes.

Climber Pouch for Sangria!

Originally Posted by Efrain Barragan on Thursday, June 28, 2012

I used The Climber Pouch for making Sangria this past weekend! It was perfect using the ripe summer fruits.


3 Oranges
3 Lemons
2 Limes
2 Nectarines
1 Climber Pouch – Cabernet SauvignonSpanish Brandy – 1/3 cup
Superfine sugar – 1/3 cup
Ice Cubes, to serve


Wash citrus and slice and then quarter. Measure out half the citrus and nectarine slices and muddle with the brandy. Refrigerate the muddled fruit, Climber Pouch and reserved fruit for 2 hours.

When ready to serve, pour the wine, muddled fruit and sugar into a large glass pitcher stirring until dissolved. Taste the Sangria and adjust the sugar if desired.

Serve each glass with served fruit slices, brandy soaked fruit and the Sangria. So refreshing!
Special Note: Adapted from “Food of the World, Spain”.

A post from our Master Chef, Anna Callaway

Paella – Slow Food – So Good!

Originally Posted by Efrain Barragan on Wednesday, June 27, 2012

A post from our Master Chef, Anna Callaway

Many of my Family Celebrations are spent gathering around a wonderful dish called Paella. My obsession with this dish began 5 years ago after trying some Paella at a friends house and fell in Love.

The aroma of smoked paprika, the different textures of the meats and vegetables all slowing simmering for hours was such a treat. I slowly built my collection of Paella Pans, Paella

stands and the various recipes I would try. Now I am even making it on the campsite. I think it is time for an even larger pan. This pan serves 14 and is 20 inches in diameter.

Pairs with our 2010 Grenache


2 cups Bomba or Valencia Rice
4 cups Chicken or Fish Stock
1 cup of White Climber Wine
4 Tablespoons of the Clif Family Farm Extra Virgin Olive Oil
1 Tbsp. Spanish Saffron
2 lbs. of Bilbao Chorizo, sliced in 1/2 rounds
1 piece of chicken thigh per person, best if left on bone with the skin
2 Tbsp. Sweet Smoked Spanish Paprika
2 Tbsp. Hot Smoked Spanish Paprika
4 cloves of Garlic
2 cups of chopped Spanish Onion
2 cups of Fresh Green Beans, cut in 1.5 inch segments
1 cup of peas
1 cup of sliced red piquillo peppers
1 cup fresh grated Tomato
1 lb. of mussels
1 lb. of clams
2 lbs. of 16/20 Shrimp, Shell on, Deveined
Italian Parsley and Lemons for Garnish


Toast the saffron in a small pan about 3 minutes until fragrant and add the cup of wine. Set aside. Meanwhile heat stock in a saucepan and cover. Heat Paella Pan over medium heat and add olive oil.

Cook chicken until brown on both sides, about 10 minutes total. Without removing chicken, add sliced chorizo and cook an additional 10 minutes. Remove chicken and chorizo in a separate pan to rest.

Add the chopped onion and garlic to the oil and sauté until translucent, then add rice stirring until well coated. Next, add the hot and sweet paprika, hot chicken stock and wine with saffron. Bring to a boil and then reduce the heat to a simmer. After about 15 minutes of simmering, you can begin to add the mussels, clams, cooked chicken and chorizo. Stir a little to incorporate evenly. Once the rice looks a little drier, add the shrimps, green beans, peas, peppers. Be sure to tuck the shrimp into the rice. At this point, I like to cover the pan with foil and let it cook another 10 minutes. The rice will begin to caramelize at the bottom of the pan but not burn. Remove foil to see if the shrimps are cooked, let rest for 5 minutes. Garnish with fresh chopped parsley and a lemon wedges. Enjoy with the Clif Family Winery newly released Grenache!

Special Note: This recipe was adapted from the “The Spanish Table” Recipe Collection

In addition, all the spices, rice, chorizo and Paella cookware can be found in their stores and website

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