Recipes

Grilled Shrimp Tostadas with Tomato-Corn Salsa, Guacamole, and Lime

Eating with your hands was never so delicious with these tostadas layered with a bright salsa, creamy guacamole, and spiced shrimp. Arrange the fixings family-style and let everyone assemble their own tostadas. Pair with Temecula Valley Sauvignon Blanc or Pinot Gris.

Makes 8 tostadas; serves 4 to 6

Ingredients:

Salsa:
1 cup fresh corn kernels cut from a cob or defrosted frozen corn
1 cup chopped cherry or grape tomatoes
2 scallions, white and green parts thinly sliced
1 green jalapeño pepper, stemmed, seeded, finely chopped
1 small clove garlic, minced
2 tablespoons chopped cilantro leaves
2 tablespoons fresh lime juice
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon freshly ground black pepper

Guacamole:
2 ripe avocados
1 small clove garlic, minced
1/4 small red onion, finely chopped, about 1/4 cup
2 tablespoons chopped cilantro
1 tablespoon fresh lime juice
1/4 teaspoon Mexican hot sauce
1/4 teaspoon ground cumin
1/4 teaspoon salt

Shrimp:
24 large shrimp, shelled and deveined
2 tablespoons extra-virgin olive oil
1/4 teaspoon salt
1/4 teaspoon ground cumin
1/8 teaspoon ground cayenne
8 corn tostada shells
8 butter lettuce leaves, torn into bite-size pieces
Fresh cilantro sprigs
Mexican hot sauce
Lime wedges

Directions:

Combine the salsa ingredients in a bowl and mix well. Cover and refrigerate for at least 30 minutes to allow the flavors to develop.

Combine all of the guacamole ingredients in a bowl and mash with a fork to blend.

Prepare the grill for direct cooking over medium heat (about 350°F). Pat the shrimp dry with paper towels and place in a bowl. Add the oil, cumin, cayenne, and salt and toss the shrimp to coat.

Arrange the shrimp on the grill grates over direct heat and grill until opaque through the centers, turning once or twice, 4 to 6 minutes. Remove and transfer to a plate.

To assemble the tostadas, spread a generous spoonful of guacamole on a corn tostada. Top with the lettuce, salsa, and shrimp. Garnish with cilantro and serve with hot sauce and lime wedges.

Suggested Pairings:

Callaway Vineyard & Winery ~ 2015 Special Selection Pinot Gris – Sun-ripened peaches, nectarine and honeydew melon aromas with hazelnut and a twist of lemon pie on the finish.

Hart Winery ~ 2016 Sauvignon Blanc –  Citrus notes of guava and tangerine, a subtle herbal undertone and a clean peach finish.

Lorimar Winery ~ 2015 Sauvignon Blanc – Let the crisp, cool guava quench your thirst as fresh melon and lemongrass awaken your senses.

Robert Renzoni Vineyards ~ 2016 Pinot Grigio “Julia’s Vineyard” – Fragrant and mildly floral with subtle notes of green apple, lemon and pear, with a crisp refreshing finish.

Recipe & photo courtesy of the Wine Institute of California

Wine Country Recipe ~ Fresh California Chopped Salad with Marinated Grilled Steak

When the temps are rising, the last thing you want to do is turn on the oven in the kitchen. For a great entree salad, try this crunchy summer salad topped with grilled steak—marinated in Temecula Valley Zinfandel.  It gets its zing from a spicy-mustard vinaigrette. For the ultimate pairing, be sure to serve it with your favorite Temecula Valley Zinfandel!

Ingredients:

1 cup Temecula Valley Zinfandel

2 cloves garlic, minced

2 tablespoons Worcestershire sauce

2 tablespoons soy sauce

1 tablespoon black peppercorns

1 tablespoon ground cayenne

1 tablespoon plus 1 teaspoon dry mustard powder

1 New York strip steak (about 14-ounces), 1-inch thick, trimmed of fat

2 large tomatoes, preferably different colors

3 cups chopped, romaine lettuce

1 cup sugar snap peas, stemmed and cut into three pieces

1 cup cooked corn kernels, cut off the cob and cooled

1 tablespoon spicy brown mustard

2 tablespoons red wine vinegar

1 tablespoon extra virgin olive oil

1 teaspoon sugar

¼ teaspoon sea salt

¼ teaspoon fresh ground black pepper, plus more for serving

Directions:

Bring the wine and garlic to a boil in a small saucepan over medium-high heat. Reduce the heat and simmer for 3 minutes. Let cool.

Pour the mixture into a medium glass bowl and mix in the Worcestershire sauce, soy sauce, black peppercorns, cayenne, and 1 tablespoon of the dry mustard.

Add the steak and turn it to coat. Cover the steak and marinate it in the refrigerator for 6 to 8 hours, turning it once.

Preheat the grill to high heat.

Remove the steak from the marinade and pat dry.

Grill the steak for 6 minutes on each side for rare to medium rare. Transfer the steak to a cutting board and let rest for at least 5 minutes.

Cut each tomato into eight wedges, and set aside.

Put the lettuce, snap peas and corn in a large bowl.

To make the vinaigrette, whisk the spicy mustard in a small bowl with the vinegar, olive oil, sugar, salt, pepper, and the remaining teaspoon of dry mustard.

Toss the lettuce mixture with the desired amount of vinaigrette.

Slice the steak across the grain into ½ inch strips.

Divide the salad among four plates, and top with tomato and steak slices.

Season with freshly ground black pepper.

Serves 4

Suggested Pairings: 

Maurice Car’rie Vineyard & Winery ~ Van Roekel 2013 Zinfandel

South Coast Winery Resort & Spa ~ 2013 Wild Horse Peak Zinfandel

Wiens Family Cellars ~ 2014 Reserve Zinfandel 

Wilson Creek Winery ~ 2012 Wilson Creek Family Reserve Zinfandel

Recipe and photo courtesy of the Wine Institute of California.

Ginger-Cinnamon Honey Poached Citrus and Vanilla Ice Cream

Summer is not the time to spend hours in the kitchen; not when sun, surf and sand call upon our heartstrings!  This sweet treat looks like just the perfect dessert to keep the kitchen cool on those hot summer days.  Be sure to pair with Ponte Winery’s 2015 Beverino Bianco!

Yield: 4 servings

Ingredients:

Segments of 2 grapefruit and 3 oranges
1 cup honey
2 cinnamon sticks
Fresh ginger, medium diced (from a 1” x ½” piece)
Chopped, toasted pistachios
Vanilla ice cream of your choosing

Directions:

Pour honey into a saucepan. Segment the citrus fruit over the saucepan so that the juices run into it and place fruit segments in saucepan. Heat honey and citrus over medium heat just until it comes to a boil. Remove pan from heat and let cool for a couple of minutes. Carefully remove the poached citrus segments and set aside in refrigerator until cold.

Place cinnamon sticks and chopped fresh ginger into honey. Return to heat and slow boil until reduced by half. Remove from heat, strain out the sticks and ginger and let honey syrup cool. To serve, place 3 scoops of your favorite vanilla ice cream in a bowl. Place some of the cold citrus segments on top. Drizzle with ginger-cinnamon honey and top with chopped pistachios. Enjoy immediately!

Recipe and photo courtesy of Ponte Winery

Grilled Chicken and Avocado Salad with Lemon Vinaigrette

All the flavors of summer come together with this light and refreshing salad.   It is packed with some of our favorite savory flavors and tossed with a dazzling lemon vinaigrette. For the perfect pairing, be sure to pair with your favorite Temecula Valley Rosé.

Serves 2 to 4

Ingredients:

1 pound boneless, skinless half chicken breasts

extra virgin olive oil

salt and freshly ground black pepper

3 tablespoons fresh lemon juice

2 tablespoons extra virgin olive oil

2 teaspoons finely grated lemon zest

2 teaspoons honey

1 teaspoon minced fresh rosemary leaves

½ teaspoon minced garlic

¼ teaspoon salt

¼ teaspoon freshly ground black pepper

3 large avocados, peeled, seeded, and cut into bite-size pieces

3 cups baby or regular arugula leaves

1 piece Parmesan cheese (for shaving)

Directions:

1. Preheat the grill to medium high.

2. Cut each half chicken breast in half crosswise.

3. Brush the chicken pieces on both sides with olive oil. Season both sides with salt and pepper.

4. Grill the chicken pieces for 5 to 7 minutes on each side, until cooked through. Set aside to rest for 5 minutes.

5. To make the vinaigrette, pour the lemon juice in a large bowl. Whisk in the measured olive oil, lemon zest, honey, rosemary, garlic, and measured salt and pepper.

6. Cut chicken pieces crosswise into strips.

7. Add the chicken, avocado, and arugula to the vinaigrette. Toss gently to combine.

8. Divide the salad among the serving plates.

9. Top with shavings of Parmesan, cut with a vegetable peeler.

Suggested Pairings: 

Baily Winery 2015 Rosé of Sangiovese – Fun, fruity and full of character!

Doffo Winery 2016 Rosario –  A delightful fragrance of fresh strawberries, white rose, and hibiscus are mirrored on the palate.

Hart Winery 2016 Rosé of Sangiovese  – Lightly pink, near-dry, delicately scented and flavored Rose′.

Maurice Car’rie/Van Roekel Winery 2016 Pinot Noir Rosé – Wonderful notes of strawberry short cake, Asian pear, and springtime wildflowers.

Recipe and photo courtesy of the Wine Institute of California

Grilled Apricots with Goat Cheese

When the sunshine stays with us and makes our days longer, we’re always looking for ways to stay outside and enjoy the beautiful weather. We think this recipe would be a great dish to enjoy while doing just that. This can be served as a light appetizer or savory dessert. Our friends at Ponte Winery suggest pairing it to perfection with the dry, crisp 2016 Vermentino.

Ingredients:
6 fresh apricots, halved and pitted
1/2 cup sweet white dessert wine, such as 2015 Beverino
1/2 cup of fresh, soft goat cheese such as chèvre

Directions:
Place apricots in a medium mixing bowl. Pour the dessert wine over the apricots and let marinate for 30 minutes. Remove apricots from mixing bowl and place on a cookie sheet. Allow the apricots to rest for at least 20 minutes to make sure liquid sets in fruit.

Turn the grill on to medium heat, check to make sure the grill is clean and slightly greased. Once warmed, place the apricots directly on the grill cut side down. Desura Grill on cut side down for about 4 minutes and then turn over and cook for 2 – 3 minutes. Remove from grill and top each fruit with a spoonful of goat cheese. Serve immediately. This recipe serves about 6 – 8 people.

Recipe adapted from Wine Bites
—Lindsay Neumann

Primitivo Braised Short Ribs

When our friends over at Wiens Family Cellars suggested that their 2014 Primitivo and short ribs go together like peanut butter and jelly, we were intrigued!  We figured we’d try it ourselves with this amazing short rib recipe and see if they were right.  Sure enough, their Primitivo most definitely is a “Short Rib Stunner.”  Why don’t you try for yourselves?

Ingredients:

4 English cut beef short ribs, trimmed (roughly 8 ounces each)
Kosher salt and freshly cracked black pepper
3 tablespoons unsalted butter, divided
1 bottle Wiens Family Cellars Primitivo
4 cups low-sodium vegetable stock
4 cloves garlic, peeled and smashed

Directions:

Wine Country Recipe ~ Crispy Chicken Thighs with Sweet Citrus Soy Sauce

This crispy, sweet and tangy chicken is a perfect main dish any night of the week. The sauce sounds amazing and should pair well with your favorite Temecula Valley Sauvignon Blanc.

Ingredients:

2 tablespoons Asian (toasted) sesame oil

2 teaspoons grated fresh ginger

2 teaspoons minced garlic

½ teaspoon sea salt

½ teaspoon freshly ground black pepper

4 chicken thighs (about 2 pounds), bone-in, skin on

1 tablespoon vegetable oil

2 green onions, cut into thin rounds

½ cup fresh orange juice

¼ cup chicken stock

2 tablespoons soy sauce

2 tablespoons honey

1 tablespoon fresh lime juice

2 teaspoons finely grated orange zest

Directions:

Preheat oven to 375° F.

Mix the sesame oil, ginger, garlic, salt and pepper in a large bowl.

Add the chicken thighs and turn them to coat with the sesame oil mixture. Let stand at room temperature for 10 minutes.

Heat a large, heavy-bottomed ovenproof skillet over medium-high heat until hot but not smoking.

Add the chicken thighs skin side down and cook for 8 minutes.

Turn the thighs skin side up and place the skillet in the pre-heated oven for 15 minutes.

Remove the skillet from the oven and transfer the thighs to a serving platter. Let rest for at least 5 minutes before serving.

While the chicken is resting, prepare the sauce.

Heat the vegetable oil in a small saucepan over medium-high heat until hot but not smoking. Add the green onion and cook stir for 1 minute or until lightly browned.

Add the orange juice, chicken stock, soy sauce, honey, lime juice and orange zest.

Bring the mixture to a boil, and then reduce the heat to low and simmer for 4 minutes.

To serve, divide the sauce among 4 plates and place a chicken thigh on top.

Recipe courtesy of the Wine Institute of California.  

Wine Country Recipe ~ Chocolate Tart with Raspberry Sour Cream

Enjoy the classic combination of dark chocolate and tart, sweet berries in a tender, buttery crust. You’ll want to pair with your favorite Temecula Valley Sparkling Wine or Late Harvest Zinfandel.

Serves 8

Ingredients:
1½ cups pastry flour
¼ teaspoon salt
8 tablespoons unsalted butter, melted
1 tablespoon heavy cream
1 teaspoon sugar
1 egg yolk
1½ cups fresh raspberries
2 tablespoons sugar
2/3 cup sour cream
6 ounces dark chocolate (about 60% cacao), chopped into small pieces
3/4 cup  heavy cream

Directions:
To make the crust, mix the flour and salt together in a medium bowl.

Mix the butter, cream, 1 teaspoon of sugar, and egg yolk in a small bowl. Stir the butter mixture into the flour just until blended.

Transfer the dough to a 10-inch nonstick tart pan with a removable bottom. Press the dough evenly over the bottom and up the sides of the pan.Use a fork to prick holes in the bottom and sides of the crust and put the pan in the freezer for 25 minutes.

Preheat the oven to 350°F.

Take the crust from the freezer. Press a piece of foil tightly against the bottom and up and over the sides of the crust (to prevent the dough from puffing up while cooking).

Bake the crust for 15 minutes. Carefully remove the foil and bake for 15 more minutes, or until the crust is golden brown. Let the crust cool completely.

To make the filling (up to 3 hours before serving), mix and partially crush the raspberries with 2 tablespoons sugar. Refrigerate for 20 minutes.

Stir the sour cream into the raspberries and return the bowl to the refrigerator.

Place the chocolate in a small bowl.

Bring the heavy cream to a simmer in a small saucepan. Pour the hot cream over the chocolate and let stand for 5 minutes.Whisk until the mixture is smooth and glossy.

Spread the raspberry mixture evenly into the tart shell.

Spread the chocolate cream evenly over the raspberry mixture.

Chill for 30 minutes. Remove the sides of the pan and transfer to a serving platter.

Recipe and photo courtesy of the Wine Institute of California

Roasted Chicken Breast with Yukon Gold Potato Cakes and Infused Rosemary Oil Sauce

Tender chicken breast with a delicate, rosemary-scented cream sauce served alongside a golden-toasted potato cake with Parmesan. Pair with your favorite Temecula Valley Chardonnay.

Ingredients:

½ cup extra virgin olive oil

3 (3-inch) sprigs fresh rosemary

5 medium-sized Yukon Gold, or other waxy potatoes (about 1 ½ pounds), peeled and cut in half

2 tablespoons unsalted butter

1/3 cup half and half or light cream

1 teaspoon salt

2 tablespoons thinly sliced scallions, white and light green parts

2 eggs slightly beaten, divided

2 tablespoons vegetable oil

½ cup finely grated Parmesan cheese

4 (6-ounce) boneless half chicken breasts, skin on

For the sauce:

1 tablespoon unsalted butter

1 tablespoon all-purpose flour

½ cup half and half or light cream

½ cup chicken stock

1 cup loosely packed flat leaf parsley leaves, finely chopped

½ teaspoon minced rosemary leaves

Salt and freshly ground black pepper

Directions:

Heat the olive oil in a small, heavy-bottomed skillet over low heat. Add the rosemary sprigs and cook for 10 minutes. Set the pan aside.

Put the potatoes in a large saucepan with enough water to cover them by 2 inches. Bring to a boil over medium-high heat and cook until tender about 20 to 30 minutes.

Drain the potatoes and return them to the pan, off the heat. Add the half and half, butter, and the 1 teaspoon salt. Mix and mash the potatoes with a large whisk or potato masher to a stiff, slightly lumpy consistency.

When the potatoes are completely cool, mix in the scallions, and half of the beaten egg.

Heat the oven to 375° F.

Coat a large baking sheet with the vegetable oil. Form the potato mixture into 8 round cakes, 1-inch thick, and place them on the oiled sheet.

Using a pastry brush, brush the tops of the potato cakes with the remaining egg and sprinkle with the Parmesan cheese. Bake for 40 minutes or until the tops of the cakes are golden brown.

While the potato cakes are cooking, sprinkle both sides of the chicken pieces generously with salt and pepper.

Heat 1 tablespoon of the rosemary oil in a medium, heavy-bottomed, ovenproof skillet over medium-high heat until hot but not smoking. Add the chicken breasts skin side down and cook for 5 minutes. Turn the breasts over and cook 2 minutes. Spoon the fat in the pan over the chicken breasts.

Place the skillet in the oven (with the potato cakes) and roast the chicken for 20 minutes. Remove the pan from the oven and transfer the chicken to a cutting board. Let rest, for at least 5 minutes.

In the meantime, make the sauce: Heat 2 tablespoons of the rosemary oil with the butter in a small saucepan. Stir in the flour, and bring to a sizzle over medium heat stirring frequently.

Add the chicken stock and half and half. Simmer for 2 minutes, stirring frequently, to thicken the sauce. Add the parsley and minced rosemary and simmer for 2 more minutes, stirring frequently. Season to taste with salt and pepper.

To serve, cut each half breast crosswise into 8 slices. Arrange the chicken slices and 2 potato cakes on each plate. Spoon the sauce over the chicken.  Serves 4.

Suggested Pairings:

Bel Vino Winery ~ 2013 Chardonnay – Classic aromas of white peach and pear complemented by toasted almond aromas.

Callaway Vineyard & Winery ~ 2012 Winemaker’s Reserve Chardonnay – Silky and fresh on the palate, reminiscent of tropical pineapples, zesty kumquats, creamy caramel and apples.

Falkner Winery ~ 2014 Chardonnay -Delicious ripe apple and apricot flavors in a medium bodied, creamy textured wine.

Thornton Winery ~ 2014 Chardonnay  – Green apples and barrel spices with a mineral note.

 Recipe courtesy of the Wine Institute of California

Wine Country Recipe: Cheese Fondue

Nothing screams romance more than fondue!  So, this Valentine’s Day, if you’d prefer to forgo the crowded restaurants and opt for a quick, simple and romantic meal at home, we’ve got you covered with this cheese fondue recipe.  Pair with a salad, your favorite Temecula Valley Riesling and perhaps some chocolate fondue for dessert…and…voilà, you’ve got the perfect Valentine’s dinner.

Ingredients:

1/2 pound imported Swiss cheese, shredded
1/2 pound Gruyere cheese, shredded
2 tablespoons cornstarch
1 garlic clove, peeled
1 cup dry white wine
1 tablespoon lemon juice
1 tablespoon cherry brandy, such as kirsch
1/2 teaspoon dry mustard
Pinch nutmeg
Assorted dippers

Directions:

In a small bowl, coat the cheeses with cornstarch and set aside.  Rub the inside of the ceramic fondue pot with the garlic, then discard.

Over medium heat, add the wine and lemon juice and bring to a gentle simmer.  Gradually stir the cheese into the simmering liquid.  Melting the cheese gradually encourages a smooth fondue.  Once smooth, stir in cherry brandy, mustard and nutmeg.

Arrange an assortment of bite-sized dipping foods on a lazy Susan around fondue pot.  Serve with chunks of French and pumpernickel breads.  Some other suggestions are Granny Smith apples and blanched vegetables such as broccoli, cauliflower, carrots and asparagus. FurnitureCap  Spear with fondue forks or wooden skewers, dip, swirl and enjoy!

Suggested pairings:

Baily Vineyard & Winery ~ 2013 Riesling – A delicate, dry and fruity white.

Briar Rose Winery ~ 2013 Riesling – Opening up with a soft apricot on the front and light fruity sweetness on the finish.

Lorenzi Estate Vineyards & Winery ~ 2012 Riesling – The nose is aromatic with spicy stone fruit with a combination of sweet Meyer lemons, along with tropical touches of mango and pineapple.

Mount Palomar Winery ~ 2012 Riesling – Prominent scents of pineapple and soft hints of star fruit, with a smooth tropical finish.

Recipe and photo courtesy Tyler Florence and foodnetwork.com.