PAIRINGS

Because our wines are meant to be enjoyed with delicious food. Contribute a recipe with pictures, and you will receive 20% off your next purchase.

Grilled Chicken Antipasto Salad

Grilled Chicken Antipasto Salad

INGREDIENTS

1 ½ lbs. of boneless skinless chicken breast

MARINADE:

  ¼ cup Extra Virgin Olive Oil

 ¼ cup cup fresh squeezed lemon juice

  5 garlic cloves, grated finely

  1 tbs. Italian seasoning (Dry)

  ½ tsp. fine salt

  ½ tsp. fine ground black pepper

SALAD:

 1 medium red onion, sliced

¼ cup red wine vinegar

 2 hearts of romaine lettuce, washed

 and chopped

 4 oz. Genoa Salami OR mini-pepperoni

 6 oz. artichoke hearts, drained and sliced

 1 can of garbanzo beans drained and   

 rinsed

 6 oz. mozzarella pearls, chopped

  cup sliced olives

 12 oz. jar of roasted red peppers, drained 

 and sliced

 8 oz. jar of pepperoncini peppers,

 drained and sliced

 3 ripe Roma tomatoes, chopped

  cup crumbled feta cheese

 Chopped fresh Italian Parsley, oregano 

 and basil

 Fresh grated parmesan to top, if desired.

 DRESSING:

Cup Extra Virgin Olive Oil

 4 tbs. balsalmic vinegar 

 1 tbs. lemon juice

 1 tsp. fresh grated garlic clove

 ½ tsp. fine salt

 ½ tsp. fine ground black pepper

METHOD

Prep the chicken breasts. First flatten, then slice in thin strips. 

Stir all of the marinade ingredients together in a bowl until well mixed.

Place the chicken strips in a large gallon sized zip lock back and pour over the marinade.

Seal Bag. Marinate for at least 1 hour or overnight (do not exceed 24 hours)

Next, slice the red onion. Set in a bowl and cover with red wine vinegar, and a dash of

salt and pepper. Stir, and set aside

Then prep the rest of the ingredients as indicated. Set aside

Prep the dressing in a mason jar or small bowl. Mix/shake together and set aside

Grill the marinated chicken until done; set aside

Divide the chopped romaine lettuce between the 4 bowls/plates

Divide and arrange the Salami/Pepperoni, Garbanzo Beans, Mozzarella Pearls, Olives, 

Artichoke Heats, Roasted Red Peppers, Tomatoes, sliced Red Onion and Feta Cheese on top

of the Romaine lettuce on each plate 

Add Grilled Chicken atop each salad

Drizzle the dressing over the top. Add fresh grated parmesan and balsamic glaze if desired 

Sprinkle with the fresh chopped herbs

Contributors

Thanks to Kevin and Jessica for contributing a delicious pairing recipe. Our wines are meant to be enjoyed with delicious food. Contribute a recipe with pictures, and you will receive 20% off your next purchase.

Steak and Spinach Pin Wheels

Steak and Spinach Pin Wheels

INGREDIENTS

1 10oz. package of frozen chopped spinach

8 slices of bacon

1- 1 ½ lb. flank or top round steak

¼ cup grated Parmesan cheese (can substitute with your favorite cheese…Feta is especially good too)

Salt and pepper

METHOD

Thaw and drain the frozen spinach

 Cook bacon until done but do not crisp

 Score at 1″ intervals in a diamond pattern on both sides of the steak. Pound from the center

 to outer edges to a 12 x 8″ rectangle

 Salt and pepper the steak

 Arrange bacon lengthwise and spread spinach over the bacon. Sprinkle with cheese.

 Roll from the short end. Secure with toothpicks. Cut into 8 – 1″ slices

 Broil or grill for 6 min, turn and then 6-8 min more. (desired steak temperature)

Paired with 2018 Tannat

 

Contributors

Thanks to Gary and Carrie for contributing a delicious pairing recipe. Our wines are meant to be enjoyed with delicious food. Contribute a recipe with pictures, and you will receive 20% off your next purchase.

Buffalo Chicken Egg Rolls

Buffalo Chicken Egg Rolls

INGREDIENTS

12.5 oz. can of cooked chicken breast 

¾ cup Franks hot sauce

½ cup crumbled blue cheese

¼ tsp. garlic powder

¼ cup cold water

1 tbsp. corn starch

14 egg roll wrappers

Spring onions for garnish

METHOD

In a medium size bowl mix together chicken breast, hot sauce, blue cheese and garlic powder

In a separate small bowl; mix together cold water and corn starch

Prepare egg roll wrappers

    Lay wrapper on clean flat surface so one of the corners is facing you (will look like a 

     diamond)

    Dip finger in cornstarch/water mixture and moisten edges of egg roll wrapper

    In the corner closest to you, spoon in 1 ½ – 2 tablespoons of chicken mixture

    Lift bottom corner of egg roll and roll away from you, when you have rolled half way, tuck

    in both side pieces towards the center. Continue rolling to the end.

    Use a little more of the cornstarch and water mixture on the end to seal the egg roll

    Make sure the egg roll is secured tightly so it does not fall apart when cooking

Flash freeze the egg rolls for about an hour so it is easier to cook them

Set air fryer temperature to 400 degrees

Lightly spray both side of egg roll with Pam (or any other type of cooking spray)

Cook for 4 minutes and turn. Cook an additional 4-5 minutes or until golden brown

Top with spring onions and serve immediately with your favorite dipping sauce

Contributors

Thanks to Ed and Amanda for contributing our first pairing recipe. Our wines are meant to be enjoyed with delicious food. Contribute a recipe with pictures, and you will receive 20% off your next purchase.