Manchego Stuffed Mini Peppers
MANCHEGO STUFFED MINI PEPPERS METHOD: Yield: 24 stued pepper halves INGREDIENTS: 12 multicoloured mini bell peppers (approx.) 1 tbsp olive oil Pinch salt and pepper 4 oz cream cheese, softened 1 cup shredded Manchego cheese ⅓ cup finely chopped Manzanilla olives (with pimentos) ¼ cup mayonnaise 2 tbsp finely chopped parsley 1 large clove garlic, […]
MANCHEGO STUFFED MINI PEPPERS METHOD: Yield: 24 stued pepper halves INGREDIENTS: 12 multicoloured mini bell peppers (approx.) 1 tbsp olive oil Pinch salt and pepper 4 oz cream cheese, softened 1 cup shredded Manchego cheese ⅓ cup finely chopped Manzanilla olives (with pimentos) ¼ cup mayonnaise 2 tbsp finely chopped parsley 1 large clove garlic, minced ¼ tsp smoked or Spanish paprika Toasted sliced almonds and additional chopped parsley (optional) Preheat grill to medium-high (400°F/200°C). Halve peppers, remove seeds and ribs but keep stems intact for presentation. Toss with oil, salt and pepper. Place peppers on grill, cut-side-down. Grill for 2 minutes or just until slightly charred on cut sides. Remove to a tray, arrange cut-side-up. Blend cream cheese with Manchego cheese, olives, mayonnaise, parsley, garlic and paprika until well combined. Pipe or spoon cheese mixture into pepper halves. (Peppers can be made ahead and reserved in refrigerator for up to 2 days.) Line grill with foil; place peppers, stued-side-up, on grate. Cook, barbecue lid down, for 6 to 7 minutes or until cheese is oozy and bottoms are lightly charred. Let stand for at least 5 minutes before serving. Serve warm or at room temperature. Garnish with almonds and parsley (if using). Serve these vibrant tapas with accompaniments such as sliced Serrano ham, chorizo and crusty bread for a timeless casual spread to enjoy with a glass of Terremoto. PAIR WITH: LE19 TERREMOTO TEMPRANILLO TIP: To prepare peppers in an oven, preheat oven to 400°F (200°C). Arrange oiled peppers, uncooked, on a parchment-lined baking sheet. Bake for 8 to 10 minutes or until peppers are softened and cheese is oozy. www.winexpert.com
Baslamic Lamb With Burst Tomatoes
INGREDIENTS: 1 pint cherry tomatoes 2 tbsp olive oil, divided 8 lamb loin chops 2 tbsp balsamic glaze (approx.) 1 tbsp each fresh parsley and oregano, chopped 1 clove garlic, minced Saltand pepper METHOD: Preheat broiler to high and arrange rack in the highest position. Toss cherry tomatoes with 1 tbsp olive oil. Scatter onto […]
- 1 pint cherry tomatoes
- 2 tbsp olive oil, divided
- 8 lamb loin chops
- 2 tbsp balsamic glaze (approx.)
- 1 tbsp each fresh parsley and
- oregano, chopped
- 1 clove garlic, minced
- Saltand pepper
Preheat broiler to high and arrange rack in the highest position.
Toss cherry tomatoes with 1 tbsp olive oil. Scatter onto one side of an oiled baking sheet.
Toss lamb chops in remaining oil, glaze,parsley, oregano and garlic. Arrange on the
other side of the baking sheet. Season tomatoes and lamb liberally with salt and pepper.
Broil chops for 3 minutes per side for medium-rare (145°F) or until lamb is cooked
to preferred doneness and tomatoes have burst. Spoon tomatoes over chops and
drizzle with additional glaze to serve.
Lamb chops are cooked to perfection in minutes for a simple yet elegant dish. Serve chops with baby potatoes and leafy greens. A glass of Limited Edition Merlot will round out this meal nicely
Ruby Rigatoni Bolognese
This meaty, slow simmered sauce makes a crowd-friendly pasta that is meant to be shared. Make a big batch and break out a bottle of Limited Edition Petit Ruby Cabernet. Yield: 8 servings (8 cups sauce).
- 1 lb each ground beef and pork
- 1 of each large onion, carrot and celery rib, finely chopped
- 4 cloves garlic, minced
- 1 tbsp dried oregano
- 2 tsp fresh rosemary, chopped
- 1/4 tsp hot pepper flakes
- 1 can (28 oz) fire roasted or regular crushed tomatoes
- 2 cups Limited Edition Petit Ruby Cabernet
- 2 cups beef broth
- 1 chunk Parmigiano Reggiano cheese rind (optional)
- 1/4 cup fresh parsley, chopped
- Salt and pepper
- 2 lb rigatoni or penne Grated Parmigiano Reggiano cheese
- Extra virgin olive oil
Brown beef and pork in a large Dutch oven set over medium heat. Add onion, carrot, celery, garlic, oregano, rosemary and hot pepper flakes. Cook, stirring often, for 10 minutes. Stir in crushed tomatoes, red wine, beef broth; bring to a simmer. Nestle the rind into the sauce. Simmer over low heat for 2 hours, stirring occasionally. Stir in parsley. Season with salt and pepper to taste. Meanwhile, prepare rigatoni according to package directions. Spoon half the sauce into a pitcher. Toss rigatoni with remaining sauce, grated cheese and a drizzle of olive oil to taste. Serve with reserved sauce and additional cheese at the table.
Artichoke and Spinach Chicken Pot Pie
Baking the pastry separately keeps it delightfully crisp and is the perfect topper for this creamy, delicious chicken filling. The richness of the dish is the perfect partner to the crisp Limited Edition Chardonnay Chenin Blanc. Yield: four servings.
- 1 sheet pre-rolled puff pastry
- 2 tbsp butter 1 small onion, chopped
- 8 oz mushrooms, sliced
- 2 cloves garlic, minced
- 1/2 tsp each salt and pepper
- 1 cup chicken broth 1/2 cup Limited Edition Chardonnay Chenin Blanc
- 1 tbsp cornstarch
- 2 cups cooked chicken, cubed
- 1 cup marinated artichoke hearts, chopped
- 1 cup sour cream
- 4 cups baby spinach
- 1 cup Parmesan cheese, grated
- 1 tsp lemon zest, finely grated
Preheat oven to 425°F (220°C). Lay the pastry on a board. Using the bottom of a 12 oz. oven-proof dish as a guide, cut out four circles out of the pastry. Transfer to a parchment paper-lined baking sheet. Score a cross-hatch pattern lightly into each. Bake for 12 minutes or until puffed and golden. Meanwhile, heat butter in a large skillet set over medium heat. Add onion, mushrooms, garlic, salt and pepper; sauté for 8 minutes or until browned. Whisk chicken broth with wine and cornstarch until smooth. Stir into skillet; cook until thickened and bubbly. Stir in chicken, artichoke hearts and sour cream. Simmer for 5 minutes or until heated through. Stir in spinach until wilted. Remove from heat and stir in Parmesan cheese and lemon zest. Spoon into serving dishes and top with warm pastry.
Red Wine Gravy
Serve this simple and delicious red wine gravy along with a succulent beef roast, tender rack of lamb or juicy roasted pork.
- 4 cups beef stock
- 2 cups red wine
- 1 sprig rosemary
- 1 tablespoon flour mixed with 1 tablespoon water
- salt and pepper to taste
- Add the beef stock, red wine and rosemary to a saucepan. Bring to a boil.
- Reduce heat to a medium simmer and simmer for 2-3 minutes.
- Whisk in the flour/water mixture and continuously whisk until the gravy returns to a simmer.
- Cook the gravy at a medium simmer, whisking often for about 10 minutes or until the gravy has reduced by half and is nice and thick.
- Season with salt and pepper if needed to taste. Strain the gravy through a fine sieve or cheesecloth.
- Serve immediately with your choice of entree.
Great over Yorkshire Pudding and veggies. Enjoy with a glass of your favourite.
Garlic-Crusted Salmon with Fresh Tomato-Cilantro Relish
This garlic-crusted salmon with fresh tomato-cilantro relish is light, delicious and quick: the perfect mid-week meal. Pour a glass of the new World Vineyard Chardonnay or Sauvignon Blanc for the perfect pairing. Serves 4.
- 4 skinless salmon fillets
- 2 garlic cloves, minced
- ½ tsp sea salt
- ½ tsp cracked white pepper
- ½ tsp paprika
- 1 tsp lemon juice
- 1 tbsp olive oil
- Preheat oven to 400 degrees. Line a baking sheet with parchment paper or foil.Whisk garlic, salt, pepper, paprika, lemon juice and olive oil together in a small bowl.
- Place the salmon fillets on lined baking sheet and rub evenly with the garlic oil mixture. Let marinate for 35 minutes.
- Broil 8-9 minutes until a golden-brown crust forms, but fillet is still moist and flaky inside.
- ½ cup diced fresh tomatoes
- 2 garlic cloves, minced
- 1.5 tsp lemon zest
- 2 tsp lemon juice
- ¼ tsp sea salt
- Pinch fresh pepper
- ¼ cup fresh cilantro, chopped
- 1 tsp olive oil
Mix all ingredients, cover and refrigerate until ready to serve with the salmon
Roast Turkey with White Wine
“Featuring rosemary, lemon and garlic to enhance the flavour” Easter feast is on it’s way… add a little wine to help out the basting
- 1 cup low-sodium chicken stock 1 cup unsalted butter
- 1/2 cup white wine
- 2 sprigs rosemary
- 1 lemon cut into 3/4″ piecesed
- 2 tablespoon honey
- 12-pound turkey
- 1 tbsp. salt
- 1/2 tsp. black pepper
- 10 cloves garlic, peeled
To make the basting liquid:
- Bring chicken stock, butter, and wine to a boil in a small saucepan over high heat.
- Add the rosemary and simmer for 20 minutes.
- Add the honey, remove from heat, set liquid aside, and keep warm.
To make the turkey:
- Preheat the oven to 350 degrees F.
- Season the turkey with salt and pepper.
- Stuff the turkey with the lemon and garlic cloves.
- Using kitchen twine, truss the turkey.
- Place the turkey, breast side up, in a roasting pan fitted with a wire rack.
- Baste turkey with liquid and roast, basting again every 30 minutes, until a thermometer inserted into the thigh meat reads 175 degrees F, about 3 to 3.5 hours.
- Remove the turkey from the pan, cover loosely with foil and let the turkey rest for 30 minutes before carving.
Serve with a nicely chilled Pinot Gris.
French Onion Soup
“Featuring beer and a touch of whiskey” A favourite for a cold Winter’s night.
- French onion soup4.5 Cups Beef stock
- 1.5 Cups Beer (ale best but reg works)
- 1 tsp thyme
- 5T. butter
- 3 large white onions
- 3 large yellow onions
- 4 large shallots thinly sliced
- 2-3 T whiskey (optional)
- 2T flour; 1 tsp salt
- Croutons and freshly grated cheese (fontinella or parmesan)
- Heat stock, beer, and thyme until very hot. Then set aside.
- Melt butter in a LARGE pot. When foam subsides, add onions, shallots, and salt.
- Cook uncovered over med heat 20-30 minutes, stirring frequently. Add whiskey and continue cooking.
- When onions have taken on a rich caramel color sprinkle in flour and continue to cook stirring for 4 minutes.
- Stirring constantly, slowly pour in 2 cups of stock and cook for 3-4 minutes. Stir in remaining stock and simmer partially covered for another 30 minutes.
- Serve in heat proof bowls.
- Top with croutons and freshly grated cheese (fontinella or parmesan).
Seems a little pain staking but well worth the time! Serve with a nice full bodied wine of your choice red or white.
Beef Au Vin
Featuring Selection International French Merlot.
- 3 lbs. beef roast, rib-eye or sirloin
- 2 carrots, large dice
- 1 onion, large dice
- 6 stalks celery, large dice
- 4 mushrooms, quartered
- 4 slices bacon, chopped
- 1 bottle Selection International French Merlot
- 1 oz. cooking oil
- 4 oz. flour
- 2 oz. Worcestershire sauce and 2 oz. Dijon mustard
- 3 cloves garlic, minced
- Salt and pepper as needed
- Rub roast with Dijon mustard, garlic, salt and pepper until coated on all sides.
- Brown the roast in a roasting pan with oil.
- Add Selection International French Merlot after meat is browned.
- Add Worcestershire sauce and cover in roasting pan.
- Bake in oven at 400 degrees for approx. 2 hours or until beef is tender.
In a separate pan:
- Saute all vegetables with bacon until bacon is done.
- Remove roast from oven and set aside for slicing.
- Mix flour with cold water until a smooth paste is formed.
- Whisk the paste into the wine and juices left in the roasting pan.
- Pour in the sauteed vegetables; cover pan and place back in oven for 20 mins. to make sauce.
- To serve, slice and ladle sauce over top.
Baked Ham With Wine And Veggies
Featuring Selection International South African Chenin Blanc.
- 5-6 lb ham
- 2/3 cup each of onions, celery and carrots
- 1 leek
- 6 peppercorns
- 6 allspice berries or cloves
- 3 cups Selection International South African Chenin Blanc
- Put ham in baking pan.
- Add veggies and pur wine over all.
- Cover and bake at 350 degrees F for 30 mins.
- Reduce temperature to 325 F for 2 1/2 hours until internal temp reaches 160 degrees F.