SOURCE Bobby Flay YIELD Serves 4 WINE SUGGESTION Cabernet Sauvignon

Roasted Pork Loin with Fig Cabernet Sauce Fig-Cabernet Sauce INGREDIENTS ½ cup Cabernet vinegar ¼ cup pure maple syrup 8 dried Black Mission figs, diced 2 tablespoons olive oil 1 tablespoon unsalted butter 3 shallots, coarsely chopped 1 cup Cabernet wine 4 cups homemade chicken stock 3 sprigs fresh thyme 2 teaspoons honey 2 tablespoons chopped fresh flat leaf parsley INSTRUCTIONS Bring the vinegar and maple syrup to a simmer in a small saucepan, stir in the figs, turn off the heat and let the figs macerate while you prepare the sauce. Heat the oil and butter in a medium saucepan over medium heat. Add the shallots and cook until lightly golden brown, 4 to 5 minutes. Increase the heat to high, add the wine and cook until reduced by half. Add the chicken stock, bring to a boil and cook until reduced by half. Strain the mixture into a small saucepan, return to the heat and cook until reduced by half, stir in the honey. Drain the figs, add to the sauce with the parsley and season with salt and pepper to taste. Roasted Pork Loin INGREDIENTS 3 tablespoons canola oil 2 lbs pork tenderloin Salt and coarsely ground black pepper Fresh thyme sprigs INSTRUCTIONS Preheat oven to 425 degrees F. Heat the oil in a large ovenproof sauté pan over high heat until it begins to shimmer. Season the pork on both sides with salt and pepper. Place the pork in the pan and cook on each side until golden brown, about 1 ½ minutes per side. Transfer the pan to the oven and continue cooking until an instant read thermometer inserted into the center of each tenderloin registers 145 degrees F. Remove to a cutting board, loosely tent with foil and let rest 5 minutes. Slice into 1-inch thick slices. Arrange 3 slices on 4 large dinner plates and spoon some of the sauce over each slice. Garnish with fresh thyme sprigs

 SOURCE Bobby Flay YIELD Serves 4 WINE SUGGESTION Chardonnay

Dungeness Crab Cake with Roasted Red Pepper & Black Olive Relish and Basil Aioli Crab Cakes INGREDIENTS 6 tablespoons olive oil 1 medium red onion, diced 2 cloves garlic, finely chopped ¼ cup prepared mayonnaise 3 tablespoons prepared horseradish, drained 3 tablespoons Dijon mustard 2 pounds lump crabmeat, picked over 3-5 tablespoons Panko breadcrumbs Salt and freshly ground pepper 2 cups Wondra flour INSTRUCTIONS Heat 2 tablespoons oil in a medium sauté pan over high heat. Add the onion and garlic and cook until soft. Remove from the heat and set aside to cool slightly. In a mixing bowl, whisk together the mayonnaise, horseradish and mustard, until combined. Add the crab meat and 3 tablespoons of the bread crumbs and gently fold to combin; season with salt and pepper. If the mixture appears too loose (it should be somewhat loose), add more breadcrumbs a tablespoons at a time until the mixture holds together. Refrigerate, covered for at least 1 hour or up to 1 day. Divide the chilled crab mixture into 8 patties about 1/2-inch thick. Place the Wondra flour on a large plate and season with salt and pepper. Dredge each cake on both sides in the flour and tap off the excess. Heat the remaining 4 tablespoons olive oil in a large nonstick sauté pan over high heat and fry the cakes for about 3 minutes on each side, or until crusty and lightly browned. Place 2 crab cakes on a dinner plate and top each cake with a heaping tablespoon of the basil aioli and the relish. Garnish with fresh basil sprigs. Basil Aioli INGREDIENTS ¾ cup prepared mayonnaise 1 clove garlic, chopped ¼ cup loosely packed chopped fresh basil leaves 1 teaspoon kosher salt ¼ teaspoon freshly ground black pepper INSTRUCTIONS Combine mayonnaise, garlic, basil, salt and pepper in a blender or food processor and process until smooth. Cover and refrigerate for at least 30 minutes before serving to allow the flavors to meld. Black Olive-Roasted Red Pepper Relish INGREDIENTS 2 roasted red peppers, peeled, seeded and diced ¼ cup Kalamata olives, pitted and 2 tablespoons white wine vinegar 3 tablespoons extra virgin olive oil 2 tablespoons basil chiffonade Salt and freshly ground black pepper INSTRUCTIONS Combine all ingredients in a small bowl and season with salt and pepper. Let sit at room temperature for at least 30 minutes before serving.

SOURCE Bobby Flay YIELD Serves 4 WINE SUGGESTION Shiraz

Grilled Lamb Chops with Balsamic-Honey Glaze & Mint Pesto Mint Pesto INGREDIENTS 1 ½ cups tightly packed flat leaf parsley leaves 1 cup tightly packed fresh mint leaves 1 clove garlic 2 tablespoons pine nuts 1/3 cup extra virgin olive oil 3 tablespoons freshly grated Parmesan cheese Salt and freshly ground black pepper INSTRUCTIONS Combine parsley, mint, garlic and pine nuts in a food processor and process until coarsely chopped. With the motor running, slowly add the oil and process until smooth. Add the cheese and salt and pepper and process a few seconds to combine. Scrape the pesto into a bowl and set aside. Balsamic-Honey Glaze INGREDIENTS ½ cup aged balsamic vinegar ¼ cup honey Salt and freshly ground black pepper INSTRUCTIONS Whisk together vinegar and honey in a small bowl and season with salt and pepper. Grilled Baby Lamb Chops INGREDIENTS 12 (3-ounces each) baby lamb chops, Frenched 3 tablespoons olive oil Salt and freshly ground black pepper INSTRUCTIONS Heat grill to high or grill pan over high heat on your stove. Brush chops on both sides with oil and season with salt and pepper. Place chops on the grill and cook for 3-4 minutes, or until golden brown and slightly charred. Turn over, brush with some of the balsamic-honey glaze and continue grilling for 1 minute longer for medium-rare doneness. Remove from the grill, brush with more of the glaze and let rest for 5 minutes. Serve 3 chops per person and top each with a few teaspoons of the mint pesto.

For More Booby Flay recipes and wine pairings from Columbia Crest Winery go to http://www.columbiacrest.com/grandEstates/bobbyFlayRecipes/

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