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Crispy Prosciutto, Sage Pesto, and Tomato Grilled Cheese

To be paired with the 2017 Cuvée des Sierras

Crispy Prosciutto, Sage Pesto, and Tomato Grilled Cheese…all the flavors we love in a bowl of really good tomato soup…but in the form of grilled cheese. Summer tomatoes and crispy prosciutto layered between two slices of bread with fresh sage, basil pesto, melty fontina, and mozzarella cheese. This sandwich is coated in parmesan sage butter, then pan-fried until the cheese is melty and the bread is crisp. It’s savory, herby, and heavy on the cheese…the most perfect summer grilled cheese…any day of the week.

Prep Time15 mins
Cook Time10 mins
Total Time: 25 mins
Servings: 2 sandwiches

Ingredients:

1 tomato, thinly sliced
kosher salt and black pepper
3 ounces prosciutto
4 slices sourdough bread
1 cup shredded fontina
1/2 cup shredded mozzarella
1/4 cup basil pesto
2 tablespoons chopped fresh sage
1 cup fresh baby arugula
4 tablespoons salted butter, at room temperature
2 tablespoons grated parmesan cheese

Instructions:

1. Arrange the tomatoes on a cutting board and sprinkle with salt and pepper. Let sit 15 minutes to draw out excess moisture.

2. In a large skillet set over medium heat, cook the prosciutto until crisp, about two minutes per side. Remove from the skillet.

3. In a bowl, combine the butter, parmesan, and one tablespoon sage.

4. Brush the outside of each slice of bread with the sage butter. On the inside of half of the slices of bread, evenly layer half of the cheese, the tomatoes, pesto, a sprinkle of chopped sage, arugula, prosciutto, and the remaining cheese. Add the top piece of bread.

5. Heat 1-2 tablespoons olive oil or butter in a large skillet over medium heat. Place the sandwiches in the skillet and cook until golden on each side, about 3-5 minutes per side. EAT and ENJOY with a bottle of 2017 Cuvée des Sierras!

Chili Cook-off Recipes:

Ashley's Triple S Chili

1st Place!

https://documentcloud.adobe.com/link/review?uri=urn:aaid:scds:US:e4a0240b-d365-44c0-8b4a-708c604b5b4b

Larry's Southwest Buffalo Chili

2nd Place

https://documentcloud.adobe.com/link/review?uri=urn:aaid:scds:US:4c586f31-abf0-4018-ac24-bb49e351cdaf

Linda's Poblano Chili

3rd Place

https://documentcloud.adobe.com/link/review?uri=urn:aaid:scds:US:7a344d07-0074-43bc-ac8b-7be178e0a1f2

Persian Inspired Herb and Beef Stew with Rice

Paired with Amador Cellars 2015 Estate Aglianico

When you're craving a hearty but healthy dinner this stew with rice is perfect...made quick in the instant pot or let it take its time in the slow cooker or oven!

Prep Time: 20 mins
Cook Time: 6 hrs
Total Time: 6 hrs 20 mins
Servings: 6

Ingredients

3 pounds beef chuck, trimmed and cubed
kosher salt and black pepper
1/4 cup extra virgin olive oil
1 yellow onion, chopped
3 cloves garlic, minced or grated
1 teaspoon ground turmeric
1/2 teaspoon crushed red pepper flakes
2 teaspoons lemon zest plus 2 tablespoons lemon juice
3-4 cups low sodium beef broth
1 14 ounce can fire roasted diced tomatoes
1 14 ounce can white beans, drained
2 cups baby spinach
1/2 cup fresh cilantro, roughly chopped
1/2 cup fresh parsley, roughly chopped
1/4 cup fresh dill, roughly chopped
1 tablespoon chopped chives
2 cups cooked basmati rice
crumbled feta or goat cheese, for serving
fresh mint, for serving

Instructions

Slow Cooker

1. Season the beef with salt and pepper. Heat the olive oil in a large skillet, sear the beef on both sides. Remove the beef and transfer to the slow cooker. 
2. To the slow cooker, add the onion, garlic, turmeric, crushed red pepper, lemon zest, lemon juice, 3 cups broth, the tomatoes, and season with salt and pepper. Cover and cook on low for 6-8 hours. During the last hour of cooking, add the beans, spinach, cilantro, parsley, dill, and chives. If you would like a thinner consistency, add the remaining 1 cup broth.
3. To serve, divide the rice among bowls and ladle the stew over top. Top with cheese and herbs.

Instant Pot

1. Switch the instant pot to sauté. Season the beef with salt and pepper. Sear the beef on both sides until browned. Turn the instant pot off.
2. To the instant pot, add the onion, garlic, turmeric, crushed red pepper, lemon zest, lemon juice, 3 cups broth, the tomatoes, and season with salt and pepper. Seal the instant pot and cook on high pressure for 35 minutes.
3. Switch the instant pot to sauté. Add the beans, spinach, cilantro, parsley, dill, and chives. Boil 8-10 minutes until the the sauce thickens slightly. If you would like a thinner consistency, add the remaining 1 cup broth.
4. To serve, divide the rice among bowls and ladle the stew over top. Top with cheese and herbs.

Oven

1. Preheat the oven to 325 degrees F. Season the beef with salt and pepper. Heat the olive oil in a large oven-safe braiser, sear the beef on both sides. Remove the beef to a plate. Add the onion and cook 5 minutes until soft. Stir in the garlic, turmeric, crushed red pepper, and lemon zest, cook until the garlic is fragrant, about 1 minute. 
2. Add back the beef. Pour in the 3 cups broth, the tomatoes, lemon juice, and season with salt and pepper. Cover and transfer to the oven. Cook for 2 ½ to 3 hours or until the beef is tender.
3. Remove from the oven and place over low heat. Stir in the beans, spinach, cilantro, parsley, dill, and chives, and simmer 10-15 minutes, until the spinach is wilted and the stew is very fragrant. If you would like a thinner consistency, add the remaining 1 cup broth.
4. To serve, divide the rice among bowls and ladle the stew over top. Top with cheese and herbs.

Serve with a bottle of Amador Cellars 2015 Estate Aglianico!

Recipe from: www.halfbakedharvest.com, by Tieghan Gerard

Grandma Ruth's Thanksgiving Stuffing

Grandma Ruth's Thanksgiving Stuffing recipe has been in our family since Linda was a youngster, and its still a favorite on our Thanksgiving table today! This recipe is actually a family secret, but Linda decided we could share it with you since its such a great pairing with our 2017 Reserve Grenache Noir. 

We hope you enjoy it as much as we do!

This recipe makes a generous amount of stuffing- enough to fill an 18 lb turkey and more to heat on the side, because hey, we all know that turkey cavity isn't big enough!

Ingredients:

3 packages of Uncle Ben's Wild Rice mix

3 packages (12oz) Jimmy Dean sausage- one regular, one hot, and one sage

1 lb mushrooms, quartered

2 onions, finely chopped

4 tablespoons butter

1/2 cup dry sherry

1 1/2 teaspoons sage

1 1/2 teaspoons fine herbs

3/4 teaspoon marjoram

Directions:

Cook the rice according to package directions.  Saute and drain the sausage, set aside.  Melt the butter in the same pan and saute the mushrooms until nicely browned.  Lift the mushrooms out of the butter and their juices and use the liquid to saute the onions.

Combine the sausage, mushrooms and onions.  Add the sage, fine herbs, and marjoram and mix well.  Then add rice to desired proportions and stir in the sherry.

Stuff the turkey with the mixture.  Heat the remaining stuffing on the stove at serving time. 

Enjoy with a bottle of Amador Cellars 2017 Reserve Grenache Noir!

Extra Sticky Thai BBQ Ribs with Peanut BBQ Sauce
To be paired with Amador Cellars 2017 Estate Zinfandel

Serves 8
INGREDIENTS
RIBS
5 pounds baby back or St. Louis Style Ribs 2 racks
1 1/2 cups sweet thai chili sauce
3/4 cup soy sauce
2 tablespoons thai red curry paste
2 teaspoons fish sauce
2 tablespoons fresh ginger grated
2 cloves garlic minced or grated
pinch of pepper
PEANUT BBQ SAUCE
1/2 cup soy sauce
1/2 cup ketchup
1/3 cup creamy peanut butter warmed/melted
1/4 cup sweet thai chili sauce
2 tablespoons rice vinegar
2 teaspoons thai red curry paste
1/2-1 tablespoon Chinese 5 spice
1 lime juice
1/4 cup cilantro chopped
SWEET THAI GINGER SLAW
4 cups cabbage shredded, use both green and purple
1 zucchini cut into strips
1 red pepper cut into strips
1 orange pepper. cut into strips
1 large jalapeno seeded + chopped
1/2 cup fresh cilantro chopped
1/2 cup fresh basil chopped
2 lime juiced
1/4 cup rice wine vinegar
2 tablespoons sweet thai chili sauce
1-2 tablespoons peanut butter warmed/melted, used 2
1 tablespoon fish sauce
1 tablespoon soy sauce
1 tablespoon fresh ginger grated
1/2 cup salted peanuts chopped
 
INSTRUCTIONS
RIBS

If using baby back ribs take a butter knife, wedge it just underneath the membrane to loosen and pull the membrane up and off the bone. Then just use your hands to pull the rest of the membrane off.

Place the ribs in a large baking dish or roasting pan.

In a large 4 cup glass measuring cup or bowl combine the sweet thai chili sauce, soy sauce, red curry paste, fish sauce, ginger, garlic and pepper. Whisk to combine and then pour the marinade over the ribs. Place the ribs in the fridge overnight, turning then once or twice if possible to make sure they get fully covered in the marinade.
The next morning or afternoon (depending on when you plan to eat) preheat the oven 300 degrees F. Cover the baking dish tightly with foil and bake for 2 1/2-6 hours (if you go the full six hours bake them at 275 degrees F.) or until very tender. Try to baste the ribs once or twice during cooking. During this time I prepare the BBQ sauce and slaw (recipes below).
When the ribs are done cooking preheat the grill to medium high heat and grease the grates. Remove the ribs from the baking dish and place them a baking sheet or large tray. Cover the ribs in the Peanut BBQ sauce (recipe below) and grill 3-5 minutes per side or until lightly charred. Be careful flipping the ribs as the will be very tender. Serve the ribs with more Peanut BBQ sauce and the Thai Slaw (recipes below).

PEANUT BBQ SAUCE

In a large glass measuring cup or bowl whisk together the soy sauce, ketchup, warm/melted peanut butter, sweet thai chili sauce, rice vinegar, thai red curry paste, Chinese 5 spice, lime juice and cilantro. If the sauce is not mixing place it in the microwave or over the stove and warm until everything is melted together. If the sauce is too thick add water to your liking.

THAI PEANUT SLAW

Add the cabbage, zucchini, red pepper, orange pepper, jalapeno, cilantro and basil to a large bowl. In another small bowl whisk together the lime juice, rice wine vinegar, sweet thai chili sauce, warmed/melted peanut butter, fish sauce, soy sauce and fresh ginger. Pour the dressing over the slaw and toss well to coat. Place in the fridge until ready to serve and then add the peanuts. The slaw can be made the night before.

Enjoy with a bottle of Amador Cellars 2017 Estate Zinfandel!

Recipe from: www.halfbakedharvest.com  By: Tieghan Gerard
 

 

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