Montezuma Smoked Rib Eye Epanadas with Goat Cheese Cream

• One 5-8 oz grass-fed rib eye
• Red wine
• Sea salt
• Course ground pepper
• Caramelized onions
• Pastry dough-prepared or homemade pie crust -refrigerated
• 4 oz chervil goat cheese
• ¼ cup heavy cream
• Rosemary for garnish
• 2 handfuls of Hickory chips

Marinate rib eye for at least 5 hours or overnight.

Soak chips in warm water.

Prepare grill for medium-low indirect heat. Place rib eye in a covered metal pan with the wine marinade away from the flame. Sprinkle generously with sea salt and black pepper. Place one handful of hickory smoking chips directly on coals. Close lid. After 15 minutes add remaining chips, close lid and let rib eye roast with lid closed for 2 hours or until meat is so tender it shreds easily. (if your coals go out then you can transfer it to an oven heated to 300 degrees until it’s done.)

Meanwhile, to prepare the goat cheese cream, mix cream and goat cheese together in a small bowl until incorporated. Cut dough into 4 inch rounds on floured surface. Place meat in the center of pastry dough with caramelized onions. Fold pastry in half and press edges until sealed. Brush with whipped egg to get the pastry really golden. Bake in oven at 350 until golden brown. Serve warm topped will goat cheese cream and garnish with rosemary.

Wine Suggestion: 2008 Calaveras Zinfandel