Let the Wines of Fess Parker Inspire You in the Kitchen

Calling all foodies: Fess Parker Winery has launched the ultimate recipe competition. Three winners will each enjoy a “SummerFess Package”, which includes an all-expenses paid trip to beautiful Santa Barbara August 16th – 18th, 2013: a two night stay at the Fess Parker Hotel on the waterfront, all-access pass to “SummerFess” featuring an exclusive dinner at Rodney’s Grill, where the winning recipes will be prepared by a professional chef. Winners will also be treated to special tastings and a festival at Fess Parker Winery on the Foxen Canyon Wine Trail.

Enter now for your chance to win the Santa Barbara experience of a lifetime. Choose to create one of three recipes to complete the ultimate Fess Parker dinner menu:

  • A SALAD to be paired with Fess Parker Chardonnay
  • An APPETIZER to be paired with Fess Parker Pinot Noir
  • An ENTREE to be paired with Fess Parker Syrah

We have dessert covered – Mrs. Parker’s delicious Lemon Soufflé Glaze paired with Fess Parker Viognier.

A panel of judges, including members of the Fess Parker family, will choose two of the three winners. The third winner will be chosen by the public via a voting campaign on this page.

The competition runs April 1 through June 15, 2013. The three winners will be announced on June 30, 2013.

Submission period has ended. Voting WILL continue through June 25, 2013!

E a s y - S u b m i t - B a r - ®

Submit Your Recipe

All fields marked with an asterisk are required

Course: (required)

*** Read the submitted recipes and vote for your favorites below! ***

Official Contest Rules:

This contest begins on April 1, 2013. The last day to enter is June 15, 2013. The winner will be announced on June 30, 2013. You must be a legal resident of the United States and 21 years of age or older to enter. No purchase necessary. Limit one entry per household. Entries will be featured on various websites and social media sites within Fess Parker Enterprises. By entering the contest, you agree to have your recipe publicized. The winners will be chosen by a panel of judges and notified by email on June 30, 2013.

Each winner will receive the following SummerFess Package:

  • Accommodations for two at the Fess Parker Hotel for two nights, August 16 – 18, 2013
  • Travel expenses for two to Santa Barbara, CA
  • Two tickets to the winemaker dinner on August 17th at Rodney’s Grill, featuring the winning recipes
  • Two tickets to SummerFess events held at the Fess Parker Winery and the Fess Parker Hotel

Package Value: Over $1,500 + travel

The Recipes:

You may vote for as many stories as you want, but you may only vote once per story.

Tip: You can use the arrow keys on your keyboard to switch between courses and recipes.

Honey Tropical Salad

salad Course

Ingredients:

  • 4 Handfuls of Mixed Spring Baby Greens
  • 4 TBS Toasted Sliced Almonds
  • 4 TBS Smoked Gouda Cheese Grated
  • 8 OZ. Can Mandarin Oranges (Drained)
  • 1/4 Cup Honey
  • 3 TBS Cider Vinegar
  • 2 TBS EVOO
  • 1 Shallot Minced
  • 3 TSP Dijon Mustard
  • 1 TSP Poppy Seeds
  • 4 TBS Coconut Flakes
  • Salt & Pepper to Taste

Directions:

Toss first 4 ingredients together. Top with coconut. Mix remaining ingredients in a processor and drizzle over salad.

Therese B.

Evelyn's Original Salad

salad Course

Ingredients:

  • 1 Bag of Baby Lettuce (organic preferred)
  • Strawberries (organic preferred)
  • Green Olives (plus a tablespoon of the brime)
  • Black olives (or kalamata)
  • Nectarines
  • Dried Cranberries
  • Fresh Lemon
  • Extra Virgin Olive Oil

Directions:

Dressing: Freshly squeeze entire lemon and mix with a little more than equal parts of extra virgin olive oil. Add salt as desired. Mix.

Salad: Chop the strawberries, nectarines and olives and mix into baby lettuce mix. Add dressing and cranberries.

Result: Delicious salad to pair with Fess Parker Chardonnay!

Evelyn A.

Patricia Z's Salad

salad Course

Ingredients:

  • Cut up romaine lettuce leaves
  • pre cooked white meat chicken
  • cut up mango
  • cut up strawberries
  • 1/2 c of walnuts
  • 2 tbl of olive oil
  • 3 tbl of Balsamic Vinegar

Directions:

A light refreshing salad for the hot days ahead. Combine all the ingredients in a large salad serving bowl. Pair this salad with Fess Parker Chardonnay

Patricia Z.

Zoey S.'s Salad

salad Course

Ingredients:

  • ½ cup of shelled shrimp (cut in smaller pieces)
  • ¼ cup fresh lemon juice
  • 2 tablespoons finely chopped green onions
  • 1 tablespoon toasted sesame oil
  • About ½ tsp. salt
  • About ¼ tsp. freshly ground black pepper
  • 1/4 teaspoon lemon zest
  • 1 cup baby spinach

Directions:

In a medium bowl, toss shrimp with lemon juice, shallot, sesame oil, salt, pepper, and lemon zest. Add more salt and/or pepper to taste. Serve on a bed of baby spinach. Easy yet delicious.

Zoey S.

Mixed Greens Salad with Goat Cheese and Pomegranates

salad Course

Ingredients:

  • A mix of fresh kale, spinach and iceberg lettuce
  • chopped basil
  • red wine vinaigrette
  • olive oil over lettuce
  • goat cheese
  • pomegranate seeds
  • black pepper

Directions:

Start with a mix of fresh kale, spinach and iceberg lettuce. Add a little chopped basil. Drizzle a an equal mixture of red wine vinaigrette and olive oil over lettuce. Crumble goat cheese on top. Top with pomegranate seeds and black pepper. Enjoy!

Heather W.

Endive and Asparagus Salad

salad Course

Ingredients:

  • One small head of endive, separated and washed.
  • One bunch of tender asparagus—washed and thick ends removed
  • Seeds from half a pomegranate—or more depending on taste.
  • Large handful of jumbo roasted, salted cashew nuts
  • Tablespoon and a half of curry power
  • Raspberry vinegar
  • Peanut oil
  • Olive oil

Directions:

Place the individual endive leaves on a rectangular serving dish. Cook the asparagus and temper in ice water so green color is retained. Combine raspberry vinegar (preferably home made) with either peanut or olive oil and mix to make dressing. Lay asparagus spears onto the endive the narrow tips pointing toward the largest part of the endive leaves. Sprinkle pomegranate seeds over the greens. Heat two tablespoons of peanut oil at a low heat; add the curry powder and cashew nuts. Stir nuts until coated and heated. Pour dressing over the salad and then add the warm nuts around the side of the dish. Serve while nuts are still warm. Variations: Avocado may also be added.

Kristie M.

White Salad

salad Course

Ingredients:

  • Hearts of Palms
  • artichoke hearts
  • sunchokes (peeled and cooked through)
  • white mushrooms
  • white asparagus
  • Chardonnay vinegar
  • Fess Parker Chardonnay wine
  • salt
  • thyme
  • white pepper
  • dijon
  • extra virgin olive oil

Directions:

Toss together the Hearts of Palm, artichoke hearts, sunchokes (peeled and cooked through), white mushrooms, and white asparagus. Dressed in a Fess Parker Chardonnay vinagrette: Chardonnay vinegar, Fess Parker Chardonnay wine, salt, thyme, white pepper, a touch of dijon and extra virgin olive oil.

Nicole H.

Loren's Salad

salad Course

Ingredients:

  • Mixed baby greens
  • chopped walnuts
  • large raisins
  • 3-4 large queen green olives
  • cherry tomatoes
  • balsamic vinaigrette
  • salt and pepper to tast

Directions:

Mixed baby greens, chopped to 1/3 leaf, mixed with a handful each of chopped walnuts and large raisins in a bowl. Top with 3-4 large queen green olives, sliced at 45 angle for an exaggerated appearance then add a large handful of cherry tomatoes, sliced lengthwise, salted and peppered to taste. Add a generous portion of balsamic vinaigrette and serve with chard.

Loren S.

Roasted Brussels Sprouts and Watercress Salad

salad Course

Ingredients:

  • Brussels sprouts
  • Olive oil
  • cayenne pepper
  • white pepper
  • garlic
  • Pork Belly grease
  • watercress
  • glazed walnut
  • seasoned cooked quinoa
  • fresh cooked pork belly bits
  • fresh "limed" asian pears
  • kumquat slivers
  • verjus
  • anchovy paste
  • lime juice
  • honey
  • poupon mustard
  • kumquat juice

Directions:

Trim the Brussel sprouts so that only the greenest and tenderest leave remain. Coat with seasoning (Olive oil from Artichoke jar, cayenne pepper, white pepper, garlic, Pork Belly grease, etc). Roast until leave just start to turn. Mix Brussel Sprouts with watercress (50% each). Add glazed walnuts, seasoned cooked quinoa, fresh cooked pork belly bits, fresh "limed" asian pears, and kumquat slivers. Warm and toss until watercress is slightly wilted. Add fresh dressing (olive oil, verjus, garlic, anchovy paste, lime juice, honey, poupon mustard, kumquat juice). Serve with french bread smeared with roasted garlic and truffled butter. Enjoy

Anita P.

Luscious Lobster Martini

salad Course

Ingredients:

  • 1/3 c celery, finely chopped
  • 2 tbs. shallot, finely chopped
  • 1/4 tsp. dry mustard
  • 2 tbs. Italian parsley, chopped
  • 1 tsp. fresh tarragon, chopped
  • 1 tsp. capers, drained and chopped
  • 1/8 tsp. cayenne pepper
  • 1 tbs. fresh lemon juice
  • 1/2 tsp. coarse salt
  • 3/4 c mayo (more if you prefer)
  • 2 lbs. Cooked lobster meat (tails and claws), cut into 1/2” pieces
  • Boston or bibb lettuce leaves
  • Paprika to sprinkle on top
  • 1 ripe avocado, peeled and sliced to garnish

Directions:

(Serves 6) In a medium mixing bowl, combine celery through mayo. Gently fold in lobster to coat. Place lettuce leaves 6 large martini glasses. Evenly divide salad among glasses, sprinkle with paprika and garnish plates with avocado slices (place slices slightly hanging over the edge of the glasses just as you would a lemon slice).

Charlene C.

Fess Parker Summer Cucumber Salad

salad Course

Ingredients:

  • 8 ounces bacon,cooked and crumbled
  • 2 cups plain Greek Yogurt
  • 2 tablespoons Fess Parker Chardonnay
  • 1/4 cup chopped fresh chives
  • 2 teaspoons sugar
  • 2 cloves garlic,minced
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 6 cucumbers,thinly sliced

Directions:

Combine the bacon, yogurt, wine, chives, sugar, garlic, salt and pepper in a bowl and mix well. Add cucumbers and mix gently. Serves 10.

Sherry R.

Grilled Peach, Prosciutto & Crostini Salad

salad Course

Ingredients:

  • 1 Loaf Italian bread sliced ½ inch thick
  • 1 Clove Garlic
  • 1/3 Cup Extra Virgin Olive Oil + 3 tablespoons
  • ½ Cup Cream Cheese
  • ¼ Cup Greek Yogurt
  • 1T. Honey
  • 4-6 Peaches
  • 4-6 Ounces Baby Arugula
  • 1/3 Pound Prosciutto
  • 1/3 cup Feta Cheese
  • 1-2 T. Raspberry Vinegar
  • Salt & Pepper to taste

Directions:

This salad just screams summer on a plate! It’s perfect for picnics and outdoor BBQs and is sure to wow your family and friends with the multiple layers of sweet and savory. If desired you can substitute thinly sliced Virginia ham for the prosciutto.

Serves 6 | Method:

Peel the peaches, cut in half, remove the stone and grill on the cut side only until lightly caramelized.

Mix together the cream cheese, yogurt and honey then set aside.

Lightly brush one side of the bread slices with olive oil, place on a baking sheet and bake in 450F oven for 4-5 minutes.

Rub the toasted bread slices lightly with the garlic clove. Spread the cream cheese on the toasts and place on a large serving platter. Top with the arugula, prosciutto, peaches and feta.

Mix together 1/3 cup olive oil, vinegar salt and pepper. Drizzle onto the salad and serve

KC Q.

Grilled Fennel and Pear Salad

salad Course

Ingredients:

  • 2 cups Fess Parker Santa Barbara County Chardonnay
  • 3 large bulbs fennel, quartered, green tops removed
  • 1 tablespoon olive oil (not extra virgin)
  • 4 cups torn Bibb lettuce
  • 1 cup young arugula leaves
  • 2 Bosc pears, cored and thinly sliced
  • 1/4 cup creme fraiche
  • 2 tablespoons hazelnut or walnut oil
  • 3 tablespoons fresh lemon juice
  • 1 teaspoon grated lemon zest
  • Salt and freshly ground pepper
  • 4 ounces Manchego cheese
  • 1/4 cup chopped hazelnuts, toasted and skinned

Directions:

Place Chardonnay in a large saucepan and bring to a simmer. Add fennel and simmer until crisp-tender, 3-4 minutes. Drain and cool.

Prepare an outdoor grill or ridged grill pan. Brush fennel on all sides with olive oil. Grill, turning frequently, until golden and caramelized, about 10 minutes. (Alternatively, fennel may be placed on a large baking sheet and broiled 3-4 minutes per side, 4 inches from heat source.) Remove fennel from heat and reserve.

In large bowl, toss lettuce and arugula. Divide evenly among 4 salad plates. Top with equal amounts of the grilled fennel and pear slices.

In food processor bowl, place creme fraiche, and hazelnut or walnut oil. Process to combine. Add lemon juice, lemon zest, and salt and freshly ground pepper to taste. Blend. Drizzle evenly over salads. With cheese shaver, shave off 8 thin slices of the Manchego and place 2 slices on each salad. Sprinkle each salad with 1 tablespoon of the hazelnuts. Serve immediately.

Serves 4

Marie S.

Crab Ceviche and Watermelon Salad

salad Course

Ingredients:

  • 16 oz lump crab meat (blue crab)
  • 1 lime juiced
  • 1 orange (or tangelo if available) juiced
  • 2 tbs rice wine vinegar
  • 1 tbs light soy sauce
  • 1 tbs toasted sesame oil
  • 1 tsp palm sugar or brown sugar
  • Dash cayenne pepper
  • Sea salt and Fresh Ground Black Pepper to taste
  • 1/2 granny smith apple, diced very small
  • 1/2 red bell pepper diced very small
  • 2 tbs cilantro chopped fine
  • Watermelon—slice ½ inch thick 3 x 3 inch squares, remove rind and seeds (16 squares total)

Directions:

1. Combine juices, fruit, red pepper sugar, sesame oil, sea salt to taste, cayenne, cilantro in glass bowl.

2. Lightly toss with crab meat and chill for no longer than 1 hour—drain excess.

3. Assembly: Layer watermelon slices (2 per salad) with 1 heaping tbs crab mixture spread on top of each watermelon slice, starting with watermelon on the bottom.

4. Grind black pepper over salad and around plate showing black pepper flecks

Maria O.

Apple, Candied Walnut, and Gruyere Salad with Citrus Vinaigrette

salad Course

Ingredients:

  • 6 c. Bibb lettuce
  • 1/2 red onion, thinly sliced
  • 1/2 c. walnuts, chopped
  • 3 T. powdered sugar
  • 1/2 t. salt
  • 1/8 t. cayenne pepper
  • 2 oz. Gruyere cheese, thinly slice
  • 1 Granny Smith apple, thinly sliced
  • 1/2 shallot, minced
  • 1/3 c. extra virgin olive oil
  • 2 T. Champagne vinegar
  • 1 T. orange juice
  • 1 T. lemon juice
  • 2 t. honey
  • 1/2 t. salt
  • 1 t. black pepper

Directions:

1. Preheat the oven to 350 degrees. In a medium mixing bowl combine the walnuts, powdered sugar, salt, and cayenne pepper. Remove excess sugar and place on a baking sheet. Cook for 10-12 minutes, stirring frequently, until the nuts are golden brown.

2. In a small bowl whisk together the shallot, olive oil, champagne vinegar, orange juice, lemon juice, honey, salt, and pepper. Place in the refrigerator until ready to serve.

3. Divide the lettuce between 4 plates. Evenly divide the red onions, gruyere cheese, and apple slices between the plates, spreading evenly on top of the lettuce.

4. Sprinkle with the candied walnuts and toss with 1-2 tablespoons of the citrus vinaigrette.

Heather K.

“A” Salad

salad Course

Ingredients:

  • Salad:
  • 4 cups Arugula
  • ½ of cup Roast Almonds, coarsely chopped*
  • 3 oz. Aged Asiago Cheese
  • 1 ripe Avocado
  • ½ tablespoon fresh squeezed Lemon Juice
  • Dressing:
  • 1-1/2 tablespoon honey
  • 1 Tablespoons Extra Virgin Olive Oil
  • 1 Teaspoon fresh Lemon Juice
  • ¼ Teaspoon Fresh Ground Pepper
  • ¼ Teaspoon Sea Salt

Directions:

A wonderful simple and elegant salad.

Prepare the cheese by using a vegetable peeler, peel thin but good size slivers in a bowl. Set aside. Prepare dressing: blend honey, lemon juice, sea salt and pepper. Whisk in extra virgin olive oil slowly. Set aside.

Cut avocado into small cubes into small bowl. Mix gingerly with ½ tablespoon of fresh squeezed lemon juice. In large bowl, add arugula, avocado and prepared dressing. Toss gently. Serve on individual salad bowls or plates. Divide and sprinkle almonds on individual servings. Top with Asiago cheese slivers. Serve immediately. Offer fresh ground pepper to dinner guest.

* If high quality roasted almonds aren’t available, roast your own at least one-hour prior. Lay almonds on a cookie sheet. Bake at 350 for 10-12 minutes. Sprinkle lightly with sea salt. Cool for at least 45 minutes before chopping.

Serves 4 to 6. Pairs nicely with a Fess Parker Chardonnay.

Kathryn P.

Stone Fruit Summer Salad and Macadamia Goat Cheese

with Sweet Blackberry Vinaigrette

salad Course

Ingredients:

  • 2 tablespoons finely chopped macadamias, toasted
  • 1 log (4 ounces) goat cheese
  • 1/2 cup fresh blackberries
  • 3 tablespoons peach balsamic vinegar
  • 1 tablespoon light brown sugar
  • 2 tablespoons olive oil
  • 1 large ripe white peach, halved, pitted, and cut into 8 wedges
  • 1 large ripe nectarine, halved, pitted, and cut into 8 wedges
  • 1 large ripe plum, halved, pitted, and cut into 8 wedges
  • 1/2 cup pitted sweet cherries
  • Garnish: blackberries

Directions:

Place macadamias on sheet of parchment paper. Roll goat cheese in nuts until completely coated. Reserve remaining nuts. Slice goat cheese into 4 medallions.

Combine 1/2 cup blackberries, vinegar, brown sugar, and olive oil in work bowl of food processor fitted with steel knife blade. Process until well combined. Strain mixture through fine mesh strainer into small bowl pressing down to remove seeds.

Drizzle Vinaigrette over 4 salad plates. Arrange peach wedges, nectarine wedges, plum wedges, cherries, and cheese medallions over Vinaigrette. Garnish with blackberries and remaining macadamias.

Serves 4

Barbara H.

fresh summer corn salad

salad Course

Ingredients:

  • 6 ears of sweet corn, shucked
  • 1/2 cup minced red onion
  • 1/2 cup julienned basil
  • 3 TBSP olive oil
  • 3 TBSP apple cider vinegar
  • 1 tsp salt and 1/2 pepper

Directions:

A fresh summer corn salad, a perfect side dish at any BBQ or picnic. 6 ears of sweet corn, shucked. 1/2 cup minced red onion. 1/2 cup julienned basil, 3 TBSP olive oil, 3 TBSP apple cider vinegar, 1 tsp salt and 1/2 pepper. Boil the ears of corn in salted water for 3-4 minutes, remove and place in ice water to stop the cooking. Cut the kernels from the cob, add the rest of the ingredients and toss to combine. Can be served chilled or room temperature. Dairy and gluten free. It is great for outdoor eating.

Meghan M.

Fig, Field, and Forest Salad

in Crispy Cheese Cups with Warm Brie Dressing

salad Course

Ingredients:

  • 2 cups Parmesan Cheese, finely grated
  • 4 cups fresh assorted baby greens (any combination of spinach, arugula, field greens, or herbs)
  • 2 cups thinly sliced assorted mushrooms (any combination of portabella, enoki, crimini, chanterelle, or button)
  • 2 cups roughly chopped fresh ripe figs
  • Kosher salt and freshly ground black pepper to taste
  • 1/2 cup vegetable oil
  • 1/4 cup finely chopped onion
  • 1 tablespoon minced garlic
  • 1/3 cup raspberry vinegar
  • 1 tablespoon freshly squeezed lemon juice
  • 1 tablespoon Dijon style mustard
  • 1 - 7 oz brie cheese wedge
  • 1/3 cup slivered almonds, lightly toasted (see note)

Directions:

1. Heat a nonstick large skillet over medium low heat. Sprinkle 1/4 cup of the grated Parmesan cheese in a thin, even layer in a circle, about 8 inches in diameter in the center of the skillet. Cook, undisturbed, until light golden brown, about 4 minutes. Carefully lift and slide circle out of skillet with wide spatula onto inverted cup, bowl, or similar shape to form a bowl –like shape to hold salad. Cool cheese completely and remove. Repeat until you have made 8 cheese cups. Set aside.

2. In a large mixing bowl, combine salad greens, mushrooms, and chopped figs. Season with salt and pepper to taste. Set aside.

3. Heat the vegetable oil in a heavy skillet and sauté the onion and garlic over medium heat until translucent and barely browned, about 4 minutes. Remove from heat and add the vinegar, lemon juice, and mustard. Stir to combine. Remove and discard rind from cheese and cut cheese into chunks. Return skillet to heat and add Brie. Stir with wooden spoon until melted and creamy. Season to taste with salt and pepper.

4. Place salad in equal amounts into cheese bowls. Pour the warm Brie dressing over the top and sprinkle with toasted almonds. Serve immediately.

Note: To toast almonds, place in small un-oiled skillet over medium heat and cook until nuts are fragrant and slightly browned, shaking or stirring nuts often. Remove from heat and let cool.

Catherine W.

Macadamia-Gorgonzola Nuggets

& Pear Spring Mix w/ Chardonnay Vinaigrette

salad Course

Ingredients:

  • Dressing:
  • 2 ripe Anjou pears, divided
  • 1/2 cup 2011 Ashley's Vineyard Chardonnay
  • 2 teaspoons Dijon Mustard
  • 1/4 cups white balsamic vinegar
  • 1/4 teaspoon salt
  • 1/2 cup extra-virgin olive oil
  • Macadamia-Gorgonzola Nuggets and Salad:
  • 1/4 cup butter, divided
  • 6 tablespoons all-purpose flour
  • 6 tablespoons milk
  • 1/2 pound mild (dolce) Gorgonzola cheese, diced
  • 2 large eggs, divided
  • 1 tablespoon Dijon mustard
  • 6 cups Spring Mix (salad greens)
  • 1 cup roasted macadamia nuts
  • 1/3 cup fresh bread crumbs

Directions:

Dressing:

Peel, core and chop 1 pear. Place pear, chardonnay, mustard, balsamic vinegar and salt in a blender and puree. With blender running, slowly add olive oil. Continue to blend until dressing becomes creamy. Set aside.

Macadamia-Gorgonzola Nuggets and Salad:

Melt 2 tablespoons butter in a large saucepan over low heat. Sprinkle in flour while whisking constantly. Slowly add milk while whisking rapidly. Add cheese and whisk or stir until cheese melts and blends into mix. Add 1 egg yolk and mustard and stir to blend. Remove from heat.

Line an 8"x 8" baking dish with foil and pour mixture into dish. Refrigerate 1 hour or until solid. After the 1 hour or when ready to prepare, peel, core and thinly shred remaining pear. Toss gently to incorporate with spring mix and divide evenly on 6 serving plates.

Pulse nuts and bread crumbs in a food processor until texture is between coarse and fine and evenly combined. Place in a shallow dish. Beat remaining egg white and whole egg in another shallow dish.

Remove cheese mix from pan and cut into 6 equal sections. Heat remaining 2 tablespoons butter in a large skillet over medium heat just until butter bubbles. Dip section in egg mix and then coat generously with nut-crumb mix. Cook 1 minute on each side, tilting each section to make sure sides brown too. Drain briefly on paper towels.

Place 1 "Nugget" on top of salad on each plate and drizzle salad and nuggets with dressing. Serve immediately.

Serves 6

Candy B.

Myrna's Salad

salad Course

Ingredients:

  • spinach
  • mushrooms
  • candied pecans
  • apple slices
  • blue cheese crumbles
  • raspberry vinaigrette

Directions:

spinach, mushrooms, candied pecans, apple slices, blue cheese crumbles, raspberry vinaigrette

Myrna V S.

Curried Shrimp Salad

with Spinach and Mangos

salad Course

Ingredients:

  • Shrimp:
  • 1 pound peeled/deveined shrimp
  • one lime
  • 1.5 t. of curry powder
  • 1 t. of raw sugar
  • 1 t. sales
  • Salad:
  • 1 bunch of clean and trimmed spinach
  • 1-2 mangoes sliced
  • 1 avocado
  • Dressing:
  • 2 T. flax seed oil
  • 1.5 t. of white balsamic vinegar
  • 2 T of dried taragon

Directions:

Shrimp: - 1 pound peeled/deveined shrimp; squeeze the juice of one lime on the shirmp then toss with 1.5 t. of curry powder, 1 t. of raw sugar, 1 t. sales. Stir fry in hot olive oil until shrimp turns pink.

Salad: - 1 bunch of clean and trimmed spinach, 1-2 mangoes sliced, 1 avocado

Dressing: 2 T. flax seed oil, 1.5 t. of white balsamic vinegar, 2 T of dried taragon

Toss spinach with dressing, place mangoes, avocado, and shrimp in decorative arrangement on salad plates

Jan R.

Peaches and Creme Stacked Salad

salad Course

Ingredients:

  • Vinaigrette
  • 1 tablespoon honey
  • 2 tablespoons fresh squeezed orange juice
  • 2 tablespoons peach balsamic or white balsamic vinegar
  • 1/4 cup roasted walnut oil
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon salt
  • Stacked Salad
  • 1/3 cup chopped walnuts
  • 4 paper thin slices prosciutto, chopped
  • 1/4 cup Creme Fraiche
  • 2 ounces smooth mild goat cheese, soften
  • 2 tablespoons heavy cream
  • 2 large ripe firm peaches
  • Fresh cracked black pepper

Directions:

For Vinaigrette:

In a small saucepan warm honey over medium heat, let bubble and turn amber brown swirling saucepan often. Whisk in orange juice and vinegar. Let cool then whisk in oil, mustard and salt. Set aside for flavors to blend.

For Stacked Salad:

Toast walnuts in small skillet over medium heat shaking skillet often until golden all over about 4 minutes. Transfer to small bowl, set aside. Add prosciutto to same skillet, stir over medium heat until lightly browned. Transfer prosciutto to paper towel to drain.

In a medium bowl beat Creme Fraiche, goat cheese and cream with electric mixer on medium-high speed until light about 2 minutes.

Using a sharp paring knife remove peach pits through top of peaches , cut 1/2 inch off tops and bottom of each so they lay flat on the plate. Slice peaches into 1/4-inch crosswise rounds.

To Assemble:

Place the the 4 largest peach slices in diameter onto each of 4 salad plates, spread with a dollop of goat cheese mixture, sprinkle 1 teaspoon each walnuts and prosciutto on top. Repeat with remaining peach slice, walnuts and prosciutto finishing with smallest peach slice on top. Drizzle vinaigrette over and last add desired amount of fresh cracked black pepper.

Serves 4

*NOTE: It is best to start with the largest peach slices to the smallest when stacking this salad, that way it does not want to fall over.

Leland G.

Maryann's Favorite Salad

salad Course

Ingredients:

  • Salad ingredients:
  • 6 cups baby spinach
  • 1/2 cup shelled, roasted & salted pistachios
  • 1 ripe avocado
  • 1 Ruby Red grapefruit, peeled, membrane removed and sectioned
  • 1/2 cup crumbled Danish Blue cheese, large crumbles
  • Celery Seed Dressing
  • 1/3 cup white balsamic vinegar
  • 1/3 cup sugar
  • 4-5 scallions, discard upper 1/3 of green, sliced
  • 1 1/2 teaspoons celery seed
  • 1 1/4 teaspoons dry mustard
  • 1 teaspoon salt
  • 1 cup extra virgin olive oil

Directions:

Yield: salad serves 4, approx. 1 1/2 cups celery seed dressing

Step 1:

Place vinegar, sugar, scallions, celery seed, mustard and salt in blender or food processor. Whir on low until scallions are puréed. While on low, slowly add olive oil and continue blending until a beautiful, creamy emulsion forms...it’s that easy!

If making ahead and refrigerating, you need to let dressing stand at room temperature for 15 minutes, then shake vigorously prior to serving.

Per Salad Assembly:

● 1 1/2 cups baby spinach
● 2 tablespoons pistachios
● 3-4 segments Ruby Red grapefruit
● 2 tablespoons Danish Blue cheese crumbles
● 1/4 of an avocado, sliced

Step 2:

Place baby spinach on plate. Adorn with grapefruit segments, avocado slices and a scattering of roasted pistachios and danish blue cheese crumbles. Drizzle lightly with celery seed dressing. Use dressing sparingly, as a little goes a long way. Enjoy!

Maryann R.

Lobster and Arugula Salad

with Lemon Gastrique and Fontina Tuile

salad Course

Ingredients:

  • 2 lobster tails
  • 1 cup Fess Parker Chardonnay
  • 2/3 cup Fontina cheese, grated
  • 2 tablespoons basil, finely chopped
  • 1/2 cup sugar
  • 1/4 cup rice wine vinegar
  • 1/4 cup lemon juice
  • 1 tablespoon lemon zest
  • 1/2 cup butter
  • 2 cloves garlic, crushed
  • Salt and pepper to taste
  • 4 cups arugula
  • 1 large heirloom tomato, thinly sliced

Directions:

Preheat oven to 350 degrees. Remove lobster meat from shells and chop into 1-inch cubes. Place in a small bowl and the Fess Parker Chardonnay. Marinate, refrigerated, until ready to use.

Line a baking sheet with parchment paper and sprinkle cheese into 8-10 small mounds. Sprinkle cheese mounds with basil and bake for 3-5 minutes, or until cheese has melted and is golden brown around the edges. Remove from oven and allow to cool.

In a small saucepan, combine the sugar, rice wine vinegar, lemon juice and lemon zest. Cook over medium heat until the sugar dissolves and the mixture reduces to a thick syrup, about 10 minutes. Remove from heat and pour into a heatproof bowl.

Drain wine from lobster and add lobster to a small saucepan with the butter, garlic, salt and pepper. Cook on medium high heat for 4 minutes, stirring often, or until lobster is just opaque. Drain.

Arrange equal amounts of the arugula, tomatoes and lobster on two large salad plates. Drizzle with the gastrique and top with the tuiles. Serve immediately.

Serves two

Jamie B-M.

Raw Kale Asian Pear Salad

salad Course

Ingredients:

  • 1 Asian pear, peeled and medium dice
  • 1 Bunch raw kale
  • 1 Leek - very finely cut (nearly diced)
  • 1 Asian pear, peeled and medium dice
  • 1/2 cup candied pecans (cut in half)
  • 1/2 package of Enoki mushrooms - trimmed and cleaned
  • 1/4 cup dried currants
  • 1/4 cup shredded asiago cheese
  • Dressing:
  • 2 1/2 tablespoons extra virgin olive oil
  • 1 teaspoon dried, crushed oregano
  • 1 pinch of cumin
  • 1/2 teaspoon sherry vinegar
  • kosher salt (to taste)
  • 1/2 teaspoon white pepper
  • 2 tablepoons of gala apple juice
  • 1 TINY pinch of dried thyme
  • 1 TINY pinch of red chili flakes

Directions:

Joseph M C.

Orange Sesame Chicken Salad

salad Course

Ingredients:

  • 4- 6 oz Grilled marinated chicken breasts cut into strips
  • 16 oz mixed salad greens
  • 16 Slices sautéed portabella mushrooms
  • 4 Roasted Red peppers cut into strips
  • 1 Red onion thinly sliced
  • 2 small cans Mandarin orange segments
  • toasted sesame seeds
  • 4 oz Orange sesame dressing (recipe follows)
  • For Orange Sesame Dressing:
  • 4 Fresh garlic cloves minced
  • 2 T Dried mustard
  • 2 t Kosher salt
  • 1 C sugar
  • 1 C white vinegar
  • 2 C salad oil
  • 1/4 C sesame oil
  • 1/2 C oj concentrate
  • 2 T toasted Sesame seeds

Directions:

Combine first five ingredients in a blender until thoroughly incorporated. With motor running slowly drizzle in the oils, then the OJ. Shut off blender and finish with seeds.

Prepare dressing, recipe follows. Roast peppers and place in a covered bowl. Marinate chicken breasts in your favorite Italian dressing for 1 to 3 days and pan grill until moist and tender, cover and set aside. Thickly slice portabellas and sauté in melted butter until softened. Peel, seed, and slice roasted peppers into strips, taking care to keep pepper, mushroom and chicken strips to approximately the same size.

Distribute mixed greens equally among 4 wide rimmed salad bowls. Place 4 strips of cooked chicken at 12, 3, 6, and 9, o’clock on the arranged greens and alternate in between with strips of mushroom and red pepper. Next take a small portion of the thinly sliced red onion and place atop salad. Around the rim of the salad bowl arrange several Mandarin Orange segments into a starburst pattern, then sprinkle with toasted sesame seeds and serve with Orange Sesame Dressing.

Serves 4

Thomas D.

Chicken, Mango & Crisp Pancetta Salad

with Blueberry Vinaigrette

salad Course

Ingredients:

  • Vinaigrette:
  • 1/4 cup fresh blueberries
  • 2 tablespoons olive oil
  • 1 tablespoon white wine vinegar
  • ½ clove garlic
  • 1 tablespoon minced shallot
  • ½ teaspoon Dijon mustard
  • 2 tablespoons Fess Parker 2011 Santa Barbara County Riesling
  • Salt and ppr to taste
  • Salad:
  • 2 oz pancetta, diced
  • 1 cup boneless, skinless chicken breast, diced
  • ½ small mango, peeled and skin removed, diced
  • 5 c lightly packed baby spinach
  • 1 c lightly packed baby arugula

Directions:

Heat a large sauté pan over medium-high on your range until pan is hot. Place diced pancetta in hot pan and cook 2-3 minutes until pancetta is browned and crispy. Using a slotted spoon, remove pancetta from pan and place on a double-layer of paper towels to drain; do not drain remaining fat from the pan.

Using the same pan, lower heat to medium and sauté cubed chicken breast until golden and cooked through, approx. 5-6 minutes. Remove chicken breast from heat and set aside to cool.

Combine all ingredients for the vinaigrette in the bowl of a food processor or blender. Pulse until vinaigrette is smooth; taste and add salt and pepper as desired.

Place spinach and arugula in a large salad bowl, tossing until combined. Add diced mango, pancetta, and chicken breast and toss a second time, until ingredients are evenly incorporated. Drizzle 1 1/2 tablespoons of dressing into salad and use tongs to toss until salad is lightly coated.

Serve salad with additional vinaigrette to the side, crusty bread and a glass of chardonnay.

Serves 3-4

Rachel R.

Dijon Chicken Salad

salad Course

Ingredients:

  • 2 (10 ounce) cans chunk chicken
  • 1 cup sliced celery
  • 1 cup halved seedless green grapes
  • 1 cup halved seedless red grapes
  • 1/4 cup dried cranberries
  • 2 teaspoons dried chives
  • 2 tablespoons honey
  • 1 tablespoon Dijon mustard
  • 3/4 cup mayonnaise
  • 1/2 teaspoon salt
  • 1/8 teaspoon ground black pepper

Directions:

Mix together the chicken, celery, green grapes, red grapes, cranberries, and chives in a bowl. Whisk together the honey, mustard, mayonnaise, salt, and pepper in a separate bowl. Add the mustard mixture to the chicken mixture, stir to coat

Eve K.

Spinach & Strawberry Salad

salad Course

Ingredients:

  • 1/2 shallot, finely chopped
  • 2 tablespoons raspberry vinegar
  • 2 tablespoons extra virgin olive oil
  • 1/2 pound baby spinach
  • 1 cup strawberries, thinly sliced
  • 1/3 cup walnuts
  • 2 ounces fresh goat cheese, crumbled

Directions:

In a large bowl, whisk together shallot and vinegar. While whisking constantly, drizzle in oil to make a vinaigrette. Add spinach, strawberries, walnuts and goat cheese and gently toss to combine.

Heather B.

Crunchy Kale and Apple Salad

with Salted Caramel Vinaigrette

salad Course

Ingredients:

  • 8-10 cups of Kale (about one bunch) tough stems removed, and chopped (Lacinato Kale works well)
  • 2 sweet apples, cored and chopped
  • Goat Cheese, crumbled
  • 6 strips of thick cut Applewood Smoked bacon, cooked and crumbled
  • 1/4 cup toasted almonds
  • Salted Caramel Vinaigrette:
  • 1/2 tsp of Dijon mustard
  • 1/4 cup good caramel (the kind used for ice cream topping)
  • 1 teaspoon Kosher salt
  • 1/4 cup white wine vinegar
  • 1 tablespoon shallot, minced
  • 1 /3 cup Canola oil

Directions:

This is a sweet, salty salad that is crunchy and delicious! The addition of creamy goat cheese, salty bacon and toasty almonds really enhance the kale and apples! A creamy , sweet caramel vinaigrette makes this salad sing! All of these flavors pair perfectly with Fess Parker Chardonnay! Enjoy!

Prepare Vinaigrette:

Put the first 5 ingredients ( mustard, caramel, salt, white wine vinegar and shallot) into a Blender. Blend together, and then slowly add the oil, continue blending until vinaigrette is creamy. Set aside.

Assemble Salad:

In a large bowl, toss the kale, apples and vinaigrette together. Place the mixture on cold serving plates. Srinkle goat cheese, bacon and almonds over the top. Enjoy!

Makes 6 Dinner Salad Servings

Eileen B.

Grilled Summer corn salad with feta

salad Course

Ingredients:

  • Salad:
  • The kernels cut off of 4- 6 ears of grilled or cooked corn
  • 1- grilled zucchini cut up into small pieces
  • 3/4 cup of cherry tomatoes
  • 1/4 cup of chopped basil leaves- Optional
  • 1/3 cup of crumbled feta or blue cheese
  • Dressing:
  • 1/4 cup olive oil
  • 2 TBS balsamic vinegar
  • 1/2 tsp salt
  • 1/2 tsp ground black pepper
  • 1 dash of hot sauce- like Cholula
  • 2 teaspoons sugar

Directions:

My salad is a Grilled Summer corn salad with feta. It is a combination of fresh grilled corn, grilled zucchini , sweet cherry tomatoes with a light balsamic vinaigrette.

It is a perfect salad to enjoy with your chardonnay. The flavor of the grilled vegetables will pair beautifully with the light oak note in your chardonnay and the sweetness of the corn will compliment the citrus and pear notes in the wine.

My recipe with photos is posted on my blog here: http://buttercreamlane.blogspot.com/2013/06/summer-grilled-corn-salad-with-feta.html

Whisk all ingredients together and pour over the salad. This can be done ahead of time to allow the flavors to meld together.

Margaret N.

Crispy Tortellini, Spinach & Bacon Caesar Salad

salad Course

Ingredients:

  • 16 oz package fresh or refrigerated cheese tortellini
  • 2 eggs
  • 1/2 cup seasoned bread crumbs
  • Oil for frying
  • 1 lb bacon
  • 1 package small yellow tomatoes, about 20 tomatoes
  • 1 large bunch or 2 small packages of fresh spinach, cleaned
  • 1/2 cup caesar dressing (recommend homemade, but store-bought works)
  • 1/2 cup shaved parmesan (high-quality recommended)
  • 1/4 lemon, juice and zest

Directions:

Serves 4

Boil tortellini until done. Drain and cool. Dip in egg and toss in seasoned bread crumbs. Fry to till golden brown. Cook bacon until crisp, and cool. Chop tomatoes in half and sprinkle with sea salt. In large bowl, gently combine the crispy tortellini, spinach, bacon, and tomatoes. Squeeze in the lemon juice and zest, and coat with caesar dressing (as much or little as you like). Top with freshly shaved parmesan cheese and black pepper.

Notes: This salad is perfect match with Fess Parker Chardonnay! The wine compliments the cheeses, lemon, and creamy dressing very well, and cuts through the savory, fatty flavor of the bacon. Delicious!

Ken L.

Field Greens Salad

with Quick Pickled Vegetables

salad Course

Ingredients:

  • 1/4 cup white wine vinegar
  • 1/4 cup rice wine
  • 2 carrots finely diced
  • 6 radishes finely diced
  • 1 red pepper finely diced
  • 1 cucumber diced
  • 1/2 red onion, halved and thinly sliced
  • 2 cups Bibb lettuce torn in bite size pieces
  • 2 cups mixed baby lettuce/ mesclun greens
  • 4 Tablespoons extra virgin olive oil
  • Salt and pepper
  • 4 ounces goat cheese
  • 1/2 tablespoon fresh lemon juice

Directions:

In a saucepan combine the 2 vinegars and bring to a boil. Add the carrots, radishes, and red peppers. Turn off heat and pour the mixture in a bowl to cool a few minutes. Place mixture in the refrigerate until its cool, about 30 minutes.

Remove the mixture from the refrigerator and drain off all the vinegar except 2 tablespoons. In a large salad serving bowl combine the Bibb lettuce, mixed greens, red onion and cucumber. Add the pickled mixture, olive oil, salt and pepper to taste and the lemon juice and toss all together. Top with crumbled goat cheese and serve with a glass of Chardonnay!

Kimberly M.

Summer in Santa Barbara Salad

salad Course

Ingredients:

  • 1-2 Baby Arugula pre-washed containers or 2-3 Fresh bundles from local Farmers Market
  • 1 cup Pumpkin Seeds (Preferably Raw Sprouted Himalayan sea salt)
  • 3-5 Figs (can get in bulk section from local health food store)
  • 4-6 oz Goat Cheese
  • 1-2 teaspoons Himalaya Sea Salt
  • 1-2 Lemons
  • 3-4 Shallots
  • Olive Oil
  • Pepper Grinder

Directions:

Get out large outdoor wooded salad bowl or colorful ceramic bowl. Wash dry Arugula if needed.

Set out from fridge Lemons and Goat Cheese. Wash and cut figs (small cubed or thin sliced)

Slice Shallots, Heat stove to a med-hot heat. Add bit of olive oil, wait moment then put in shallots. Caramelize to almost fried consistency. Turn off stove top, Take off burner, let sit.

Rolls lemons, cut in half. Squeeze juice into measuring cup. Get out any seeds

Put Arugula in bowl. Crumble the cheese in a separate bowl.

Toss into salad bowl with Arugula the shallots, figs, goat cheese, and pumpkin seeds. Toss throughout while pouring in lemon juice with a couple tablespoons of olive oil. Top with cracked fresh cracked pepper or after serving/plating.

Enjoy!

Grace C.

Peach, Prosciutto & Parmesan Salad

with Spiced Pecans

salad Course

Ingredients:

  • Arugula
  • 2 Peaches, large & ripe
  • 3-ounces very thinly sliced Prosciutto
  • Spiced Pecans
  • Parmesan, shaved in big chunks for garnish
  • White Balsamic Vinaigrette:
  • 1/2 cup grapeseed oil
  • 2 t. white balsamic vinegar
  • 2 t. honey or agave honey
  • salt & pepper to taste
  • Spiced Pecans:
  • 1/2 cup honey
  • 1 t. cinnamon
  • 1/4 t. cayenne pepper
  • 1 T.butter
  • 1/2 t. kosher salt
  • 2 cups unsalted pecan halves

Directions:

White Balsamic Vinaigrette:

Whisk ingredients and use to taste.

Spiced Pecans:

Cook all ingredients except for pecans in a skillet, stirring constantly till brown & thickened. Add pecans, stirring to coat well. Quickly spread mixture out onto wax paper to cool.

Dawn S.

New Style Caprese Salad

salad Course

Ingredients:

  • For Each Serving:
  • 5 Purple Basil Leaves
  • 1 Large Yellow Heirloom Tomato (5 slices)
  • 2 oz Maytag Blue Cheese, 5 slices (use thick or thin slices depending on your preference)
  • 2-3 TB Red Onion Infused EVOO
  • Cracked sea salt and pepper

Directions:

Layer the tomato, purple basil, and blue cheese slices, then drizzle with infused olive oil. Finish with cracked sea salt and pepper on top.

A delicious salad to savor with Fess Parker Chardonnay!

Anna F.

California Summer Chicken Salad

salad Course

Ingredients:

  • 2 barbecued chicken breasts
  • 1 1/2 cup of fresh basil, loosely packed
  • 4 medium vine ripened tomatoes
  • 1/4 cup extra virgin olive oil
  • 1/4 teaspoon sea salt
  • 1/2 teaspoon dried dill
  • pepper to taste
  • 1 head romaine lettuce
  • Blue Cheese Dressing
  • 1/2 cup chopped candied walnuts

Directions:

I created this salad to showcase basil and tomatoes from my garden. By coating the chicken with minced basil, the basil flavor is concentrated with the chicken and doesn't get lost in the rest of the greens. My recipe serves four.

Serves 4

Chop chicken into small pieces.
Mince basil into small pieces.
In a medium bowl, mix the chicken and basil. Add the olive oil, sea salt, dill, and pepper, mix thoroughly and set aside.

Wash, dry and shred lettuce into small pieces.
Chop the tomatoes.

Put lettuce and tomatoes into a large salad bowl, lightly dress with blue cheese dressing and toss.
Divide evenly onto 4 plates.
Add the chicken/basil mixture on top of each serving, sprinkle with walnuts and serve.

Susan C.

Red & Green Salsa Salad

salad Course

Ingredients:

  • 8 oz. Lowfat or regular corn chips or tortlla strips
  • 2 C torn lettuce
  • 1 1/2 C warm cooked cubed chicken
  • 1/2 C avocado verde or green salsa
  • 1/2 C red salsa
  • 1 C shredded white cheddar or havarti cheese

Directions:

Arrange the chips on serving platter. Top with the warm chicken. Top chicken on one side with the green salsa and the red salsa on the other side. Top with shredded cheese.

Lori M.

Albino ‘Escargot’ Salad

w/ Champagne Spa Grapes, Baby Carrots & Pomegranate Vinaigrette

salad Course

Ingredients:

  • 12 large escargot shells
  • 2 (6-well) escargot dishes, or 3 (4 1/2-inch) diameter ramekins that will hold 4 shells each
  • 1/2 cup unsalted butter, softened
  • 2 tablespoons Fess Parker Chardonnay
  • 1 tablespoon fresh parsley, minced, plus 1 more tablespoon
  • 2 teaspoons fresh lemon juice
  • 1 teaspoon Kosher salt
  • 1/4 teaspoon white pepper
  • 2 tablespoons olive oil
  • 2 tablespoons shallot, minced
  • 4 garlic cloves, minced
  • 7 large scallops, preferably diver scallops
  • 1/4 cup panko breadcrumbs
  • 1/4 cup jarlsberg cheese, grated
  • The Vinaigrette:
  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon Fess Parker Pomegranate Vinegar
  • 1 tablespoon fresh lemon juice
  • 1 teaspooon Dijon mustard
  • pinch Kosher salt
  • pinch fresh ground black pepper
  • 1 1/4 cups spring mix lettuce
  • 12 teardrop tomatoes, halved
  • 12 baguette slices, lightly toasted
  • 4 small bunches champagne grapes
  • 12 baby carrots, peeled and steamed
  • 4 escargot forks

Directions:

Serves 4

Heat oven to 375 degrees.

Mix together the butter, wine, 1 tablespoon parsley, 2 teaspoons lemon juice, 1 teaspoon salt and white pepper. Stir, set aside.

In a medium sauté pan, heat 2 tablespoons olive oil to medium high. Add the shallot, stir for 1 minute. Add the garlic, stir for 1 minute. With a metal slotted spoon, move the shallot and garlic into the butter mixture, leaving the oil in the pan. Stir and set aside.

Return the pan to heat. Add the scallops. Sear for 1 minute. Flip and sear 1 minute, until slightly browned and raw in centers. Move to a cutting board. Cut into grape-sized pieces.

Place the shells into escargot dishes. Spoon 1 teaspoon butter mixture into each. Place equal amounts scallop into shells. Allow room at the top to pack in more butter mixture until they are filled to the rim.

You should have few teaspoons left of the butter mixture. Add to that 1/4 cup breadcrumbs, 1/4 cup grated jarsberg and 1 tablespoon parsley. Mix well and top each shell. Bake 12 to 14 minutes or until visibly bubbly and the cheese has melted.

Mix together vinaigrette ingredients. Drizzle into the spring mix lettuce and toss with enough to coat the lettuce without saturating.

To plate: Place a small handful of lettuce onto one side of a plate. Nestle in 3 escargot shells so they sit upright. Place 6 tomato halves onto the lettuce. On the opposite side place 3 baguette slices and 1 bunch champagne grapes. In the center place 3 baby carrots, all artfully arranged. Repeat for each plate.

Enjoy with an elegant glass of Fess Parker Chardonnay.

Notes: This Albino ‘Escargot’ salad is my most conversational dish, and I like to reveal that they are scallops only after everyone has tried a few bites. This keeps everyone speculating and is an unexpected, deliciously buttery preparation of scallops with fresh salad. Large-sized escargot shells can be ordered online or found in most gourmet groceries.

Amy D.

Salvador's Shrimp Salad

salad Course

Ingredients:

  • 1 pound of cooked shrimp
  • 3 tomatos
  • 1/2 onion
  • cilantro

Directions:

Combine all ingredients and serve.

Salvador L.

Cast Iron Skillet Grilled Fruit Salad

salad Course

Ingredients:

  • Cooking spray
  • 2 large peaches cut in thick wedges
  • 2 tbl sugar + ½ tsp cardamom mixed together
  • 4 pieces of thick cut seedless watermelon (rind off) & sprinled lightly with sea salt
  • 2 cups arugula
  • 3 tbl olive oil
  • 2 tsp fresh lime juice
  • 1 tsp fresh lime zest
  • ½ cup fresh blueberries
  • ¼ cup chopped cilantro
  • 1 tsp finely chopped jalapeno pepper

Directions:

I sure hope you have a cast iron skillet that makes grilling stripes. If you don’t, think about buying one because it’s one of the most used that I have! And, I think you’ll have as much fun with it as I do. Cast Iron Skillet Grilled Fruit Salad…refreshing, naturally sweet, flavors that merge into a cacophonous symphony (the world of Darweil, one of our dinner guests) on your plate and in your mouth! This was eaten at the end of the dinner, European style…there’s no way you wanted to mask, dilute, or confuse this magical dish with other foods. It deserved both a plate of its own as well as saving the best for last.

In a large cast iron skillet (preferably one with grill stripes),coat with cooking spray, and heat skillet over medium high heat. Place peach wedges and sprinkle with the sugar mixture. Grill about 1-2 minutes or until grill stripes begin to form. Flip to the other side and grill another 1-2 minutes. Remove, place in shallow dish like a plate (do not crowd) and put in refrigerator or freezer to chill immediately. Leave in about 15 minutes.

Using the same skillet, coat lightly with cooking spray, and grill the watermelon on each side about 1-2 minutes or until grill stripes (or golden browning) starts to form. Remove and put on a plate. Place in freezer to cool and slow cooking process. Leave in about 15 minutes.

Place arugula in skillet, over medium heat. Drizzle with olive oil and lime juice and with tongs toss and turn just wilting the leaves. Add zest and toss with tongs.

In a large mixing bowl, combine peach slices. Cut watermelon into bite pieces. Add arugula and gently toss with tongs. Add blueberries, cilantro, jalapeno and mix. You can serve immediately or refrigerate for serving later.

Ally P.

CHICKEN DELIGHT

salad Course

Ingredients:

  • 2 cups cooked chicken, chopped
  • 1 cup Asian pear, chopped
  • 2 tbsp shallot, finely chopped
  • 1 1/2 tbsp fresh tarragon leaves, finely chopped
  • 3/4 cup light mayonnaise
  • 1 tbsp lemon juice
  • 1/3 cup white wine vinegar
  • 1/2 cup vegetable oil
  • 1 tbsp sugar
  • salt
  • pepper
  • roasted sliced almonds
  • baby greens

Directions:

Vinaigrette:

Whisk together white wine vinegar, vegetable oil, sugar, 1/2 tsp salt and a pinch of pepper. Refrigerate

Combine chicken, Asian pear, shallot, and tarragon. Toss together. Combine mayonnaise, 1 tbsp of the vinaigrette and lemon juice. Blend well and add to the chicken mixture. Mix together. Add salt and pepper to taste.

Arrange baby greens on a plate. Add vinaigrette and toss to coat. Place chicken mixture on top of baby greens. Garnish with roasted sliced almonds.

Makes 4 servings.

Aime G.

Peter B's Salad

salad Course

Ingredients:

  • diced tomatos
  • cucumbers
  • red onion
  • greek yogurt
  • lowery's season salt

Directions:

Combine all ingredients and serve.

Peter B.

the BARBARA JEANNE SPINACH NESTED BEST-OF-THE-BAY ROLL-UPS

w/ Chardonnay Butter Dipping Sauce

salad Course

Ingredients:

  • ROLL-UPS:
  • 6 ounce lobster tail
  • 1 tablespoon kosher salt
  • 2 teaspoons garlic & herb seafood seasoning
  • 1 or 2 zucchini
  • 1/2" wide slice of pancetta, diced
  • 1 tablespoon extra virgin olive oil
  • 1/4 cup diced baby bella mushrooms
  • 1/2 teaspoon garlic paste
  • 1 tablespoon fresh chopped rosemary
  • 1/4 cup raw unsalted split cashews
  • 2 tablespoons Fess Parker Chardonnay
  • 1/4 teaspoon sea salt
  • 6 ounces mascarpone
  • CHARDONNAY BUTTER SAUCE:
  • 1/3 cup unsalted butter
  • 2 tablespoons Fess Parker Chardonnay
  • 1 tablespoons white balsamic vinegar
  • 1 tablespoons pummel juice
  • 1 teaspoon garlic paste
  • PROSCIUTTO-SPINACH NESTS:
  • 1 tablespoon extra virgin olive oil
  • 10 cloves sweet & spicy pickled garlic
  • 1/3 cup chopped sweet yellow onion
  • 8 cups packed baby spinach, stems removed
  • 2 large slices prosciutto, diced
  • 1/2 teaspoon garlic & herb seafood seasoning
  • 1 cup shredded Italian Five cheese blend
  • 1/4 cup grated parmesan cheese

Directions:

SERVES: 4

To make the roll-ups, boil 4 quarts of water with salt and seafood seasoning. Cook lobster for 6-7 minutes. Drain, and when cooled, remove from shell and chop. Heat a small skillet on medium and add the pancetta, oil and mushrooms. Cook, stirring, for 3-4 minutes. Put into a bowl with the lobster meat. Add the garlic paste and rosemary. Process the cashews until diced and add to the lobster along with the Chardonnay, sea salt and mascarpone. Mix well.

Heat a grill pan on medium-high. Trim the ends off zucchini and thinly slice lengthwise into 16 ribbons, using a mandolin. Brush ribbons with oil on one side and grill, oiled side down, until nicely marked. Remove and spread equal amounts of lobster mixture over each of 16 zucchini ribbons on the un-grilled sides. Stack two ribbons, filling side up, and roll-up, not too tightly, making 8 roll-ups. Cover and set aside.

To make the spinach nests, heat a skillet on medium to medium-low, add oil, garlic and onion and cook, stirring, for 2 minutes. Add the spinach, prosciutto, seasoning and stir for about 2 minutes, just until the leaves begin to wilt. Turn off heat and add the shredded cheese, stirring until melted.

Meanwhile, make the Chardonnay butter by melting the butter in a small saucepan. Whisk in the Chardonnay, pummel juice and garlic paste.

To serve, create a "nest", like a donut w/hole in center, of equal amounts of spinach mixture on 4 salad/serving plates. Set 2 roll-ups into each nest, one upright and the other lying horizontally. Lay a seafood fork between the roll-ups on each plate and a salad fork on the side of the "nest". Dust each with 1 tablespoon parmesan cheese. Divide the warm Chardonnay Butter Sauce between 4 clam shells or small, shallow dishes and serve.

Sandi S.

Roasted Golden Beet Salad

with Maple Dijon Viniagrette

salad Course

Ingredients:

  • Salad:
  • 5 medium size golden beets, tops removed and scrubbed
  • 1 tablespoon vegetable oil
  • 1/4 cup diced sweet onion
  • 1/2 cup sweetened dried cranberries
  • 1 medium Gala apple, cored and chopped
  • 3 ounces baby arugula
  • 2/3 cup toasted walnuts, chopped
  • 2/3 cup gorgonzola crumbles
  • Viniagrette:
  • 1/2 cup vegetable oil
  • 2/3 cup champagne vinegar
  • 2/3 cup sugar
  • 1/2 cup maple syrup
  • 1 tablespoon grated onion
  • 1 tablespoon Dijon mustard
  • salt and pepper to taste

Directions:

Heat oven to 400 degress F.

Place beets on a large piece of aluminum foil and drizzle with 1 tablespoon oil. Wrap tightly, making a packets and place on baking sheet. Roast for 1 hour to 1 hour 15 minutes or until knife inserted in largest beet meets no resistance. Cool. Remove skins by rubbing with hands under a stream of cool water. Roughly chop beets into bite size pieces and place in a large bowl. Add the onion, sweetened dried cranberries, apple, arugula, walnuts and gorgonzola crumbles. Set aside.

Make the dressing: Combine all dressing ingredients in a jar with a tight fitting lid. Shake until well combined. Pour over salad and toss gently to combine.

Susan B.

TOMATO AVOCADO CORN SALAD

with Buttermilk Dressing

salad Course

Ingredients:

  • Dressing:
  • 1/4 cup nonfat buttermilk
  • 3 tbls mayonnaise
  • 2 tbls minced fresh flat leaf parsley
  • 1 tbl minced shallots
  • 1 tsp minced fresh lemon thyme
  • 1 tsp cider vinegar
  • 1/4 tsp black pepper
  • 1/8 tsp kosher salt
  • 1 garlic clove
  • Salad:
  • 2 ears of corn, shucked
  • 2 yellow tomatoes, 4 slices
  • 2 red tomatoes, 4 slices
  • 1 cup cherry, halved
  • 1 sliced peeled ripe avocado

Directions:

Serves 4

Arrange 2 yellow and 2 red tomatoes on each plate. Top each serving with 1/4 cup cherry tomatoes. Divide corn, and avocado evenly among plates. Sprinkle 1/4 tsp salt over salads. Drizzle about 1 1/2 tablespoons dressing over each salad.

I serve this dish with grilled spicy chicken and of course a bottle of Fess Parker 2011 Chardonnay Bien Nacido Vineyard. So very good!

Donna, Huntington Beach.

Avocado Lemon Nectarine Salad

with Walnuts

salad Course

Ingredients:

  • 1 (10 ounce) package baby greens
  • 1/4 cup diced red onion
  • 1/3 cup crumbled blue cheese
  • 1 teaspoon lemon zest
  • 2 medium nectarines - thinly sliced
  • 1 avocado - peeled, pitted and sliced
  • ½ cup mango nectar
  • ¼ cup extra virgin olive oil
  • ¼ cup rice wine vinegar
  • ¼ teaspoon salt
  • ¼ teaspoon lemon pepper seasoning
  • 1/4 cup chopped, toasted walnuts

Directions:

This is a fresh fruit and avocado salad with tangy blue cheese and fresh greens.

In a large bowl, toss together the baby greens, red onion, blue cheese, and lemon zest. Divide onto 4 salad plates. Arrange sliced nectarines and avocados over greens. In a small bowl whisk mango nectar, olive oil, vinegar, salt and pepper. Drizzle dressing over salads, sprinkle with walnuts and serve.. Makes 4 servings.

Trisha K.

Danielle D's Salad

salad Course

Ingredients:

  • 1 cup Fess Parker Parker Station Pinot Noir
  • 2 tablespoons balsamic vinegar
  • 1/2 cup wine
  • 4 heads of Endives (trim bottoms & separate leaves)
  • 4 clementines
  • 2 cups Raspberries
  • 1-1/2 cup Micro Kale
  • 16 oz. crumbled Goat Cheese
  • 1/4 cup minced parsley
  • 1 tablespoon Sea Salt

Directions:

In a small saucepan, simmer Fess Parker Parker Station Pinot Noir, balsamic vinegar, and sugar, stirring often, until reduced by half. Set aside; as it cools it will become a glaze-like viscosity.

Meanwhile, trim the bottoms of the endives and separate leaves on a large platter. Peel and slice segments into rough chunks. Gently combine clementine segments, raspberries and micro kale in a bowl. Stuff the mixture into the endive leaves. Spread goat cheese crumbles evenly among the endive leaves. Drizzle red wine glaze over the plate and into the endive leaves. Sprinkle with Sea Salt. Garnish with the minced parsley.

Danielle D.

Mixed Bitter Green Salad

with Pear, Prosciutto and Goat Cheese

salad Course

Ingredients:

  • 4-6 cups mixed bitter greens, washed and dried
  • 2 tbsp. rice vinegar
  • 6 tbsp. mild oil
  • 1 tbsp. minced shallot
  • Sea Salt and black pepper to taste, optional
  • 2 pears, peeled, cored and sliced in half
  • 2 tbsp. unsalted butter
  • juice of one lemon
  • 3 ounces (approximately 3 slices) prosciutto, cut into strips
  • 1 tsp. oil
  • 2/3 cup chopped walnuts, toasted
  • 2/3 cups crumbled goat cheese

Directions:

1. Whisk together rice vinegar, 6 tbsp. of oil and shallot. Add salt and pepper if desired and set aside.

2. Brush pears with lemon juice.

3. Melt butter in sauté pan. Add pears and cook until soft but still holding shape, about 3-4 minutes each side.

4. Heat 1 tsp. oil in frying pan. Add prosciutto and cook until crisp, about a minute. Remove from heat and place on paper towels to drain.

5. Toss greens with vinaigrette.

6. Divide greens among four plates. Sprinkle with nuts and crumbled cheese. Crumble prosciutto on top. Place pear half in center of each plate and enjoy.

H B.

Southwestern Crab Salad

& Avocado Soup

salad Course

Ingredients:

  • Salad:
  • 1/2 cup cucumber, peeled, seeded, diced (1/4 inch)
  • 1/2 cup ripe tomato diced (1/4 inch) seeds & pulp removed
  • 2 TBLSP chives, finely chopped
  • 1/4 cup cilantro, chopped, gently packed
  • 1 serrano chile, seeded & finely diced
  • 1 pound fresh lump crabmeat, cartilage removed
  • Dressing:
  • 2 TBLSP fresh lime juice
  • 2 TBLSP real mayo
  • 1 TBLSP honey
  • 1/8 tsp cayenne pepper
  • Salt and freshly ground black pepper to taste
  • Avocado Soup:
  • 2 LARGE Haas avocados (3 if smaller)
  • 1 cup thawed frozen petite peas
  • 1/4 cup roughly chopped chives
  • 2 1/2 cups chicken broth (veg.broth ok)
  • 1/4 cup fresh lemon juice
  • 1/2 cup sour cream (light ok)
  • 1/8 tsp cayenne pepper
  • salt & fresh ground pepper to taste

Directions:

Salad:

Combine first 5 ingredients in bowl. Whisk dressing to blend. Add crabmeat & dressing to bowl. Combine gently, trying not to break up the crabmeat.

Avocado Soup:

Add all ingredients to blender and puree until smooth & creamy. Ladle into bowls & serve with crabmeat salad in center.

Serve crabmeat salad mounded in center of avocado soup. Garnish with leftover cilantro & toasted pine nuts. May be scooped up with belgian endive leaves or your favorite eating utensil ;0)

Makes 10 heaping 1/4cup servings.

Karen L.

Waters Grilled Artichoke

with Sesame Dipping Sauce

Appetizer Course

Ingredients:

  • Sauce:
  • 1/2 c. mayo (best foods)
  • 3 T. worcestshire sauce
  • 2 T. sesame oil
  • 2 T. honey
  • 1 T. lemon juice
  • 1/2 t. season salt
  • Artichokes:
  • 4 large artichokes, cleaned, trimmed and cut into 4-5 wedges
  • 2 T. lemon juice

Directions:

For The Sauce: Whisk all ingredients together and refrigerate

For The Artichokes: Place artichokes in a steamer basket and sprinkle with lemon juice. Steam for 15 minutes and remove from pot and cool. Prepare hot out door grill. Brush chokes with canoloa oil or garlic oil and sprinkle with kosher salt and fresh cracked pepper. Place on hot grill turning occassionally for approx 8 minutes. They should look slightly charred. Place on a beautiful platter with a bowl of the sesame dipping sauce and enjoy! This is truly a crowd pleaser!

Deanna W.

mini tomato soup and grilled cheese sandwiches

Appetizer Course

Ingredients:

  • Soup:
  • 2 containers of chicken broth
  • 1 (28) can of crushed tomatoes
  • 1 cup heavy cream
  • 15 - 20 leaves of fresh basil
  • salt and pepper to taste
  • Grilled Cheese:
  • 2 tablespoons of butter
  • 6 slices of preferred artisan bread
  • 6 slices of preferred semi-firm cheese like Colby Jack

Directions:

For Soup: Combine the broth and crushed tomatoes in a pan over medium heat. When the soup starts to boil, add the heavy cream and reduce heat to low. Season with a little salt and pepper and simmer 15 minutes, stirring occasionally. Puree the soup in a blender if you prefer traditional creamy tomato soup. Chop the basil and garish the soup.

For Grilled Cheese: Warm a pan with butter and keep on medium heat. Create sandwiches with the bread and cheese then add to the pan. Grill and flip the sandwiches until the bread is a crispy brown. remove the sandwiches then cut into six pieces per sandwich. Spoon the soup into shotglass sized containers and your appetizer has been completed!

Emily W.

Velvet Chicken

Appetizer Course

Ingredients:

  • For Chicken:
  • 1 1/2 lbs boneless chicken breast, large diced, then processed in food processor to a paste
  • 1 teaspoon fresh ginger, minced
  • 1 teaspoon fresh garlic, minced
  • 1 1/2 teaspoons soy sauce
  • 1/2 cup chicken stock
  • 2 egg whites
  • 2 cups peanut oil
  • For Sauce:
  • 1 cup sugar snap or snow peas
  • 1/2 cup fresh Shitaki mushrooms, thinly sliced
  • 1 (6 ounce) can water chestnuts, rough chopped
  • 1 teaspoon chili paste
  • 1 tablespoon mushroom soy sauce
  • 1 tablespoon hoisen sauce
  • 1 cup chicken stock
  • 1 tablespoon cornstarch

Directions:

Mix chicken with ginger, garlic, soy sauce, 1/2 cup chicken stock. Lightly beat and gently fold in egg whites. Heat peanut oil in wok to frying temperature of 375°. Working in small batches, deep fry noodles by dropping into oil and quickly removing with tongs onto a wire rack. Do not allow to brown. Drop chicken mixture by rounded spoonful 5 or 6 at a time. Fry until medium golden brown, Drain on a wire rack (Taste test to be sure seasoning is to your liking). Adjust seasoning if needed, finish frying chicken. Drain oil from wok. Over medium heat briefly stir fry snap peas, mushrooms and water chestnuts. Return chicken to wok. Add chili paste, hoisin sauce and soy sauce. Stir corn starch and chicken stock together. Pour into wok and toss to coat meat and vegetables, allowing sauce to thicken. Serve 5-6 pieces of chicken with vegetables on a small bed of noodles.

Sandra M.

Candied bacon

Appetizer Course

Ingredients:

  • 1 lb of bacon
  • 1 Squirt jar yellow mustard
  • 1/4 lb of light brown sugar

Directions:

Turn the oven on (BAKE) to 325 degrees Preheat for 20 minutes. Cut a 1 lb of bacon in half( approx. 6 in strips). Place the strips on a pan (that has a drain holes). Place the bacon on the pan in the oven. Cook bacon for 7 minutes. Check the bacon should be 30% of the orginal length. Take the pan out drain the grease off the pan. Take 1 container of yellow mustard in a squirt jar. Squirt mustard and spread on bacon with a knife. Take 1/4 lb of light brown sugar. Sprinkle the brown sugar on the top of the mustard. Spread lightly do not overcoat. Return to the oven on the same pan as above. Cook 6-10 times checking frequently. LET Cool. Place bacon on a plate. Great as an appetizer.

Denise B.

Prosciutto Asparagus Pizza

(two 16" size pizzas)

Appetizer Course

Ingredients:

  • 1 package of active dry yeast
  • 1 tsp sugar
  • 1 cup of warm water
  • 2 Tbsp Olive Oil
  • 3 cups flour, plus more for dusting
  • 8 oz Proscuitto-thinly sliced
  • 2 lemons: peeled & sliced into 12 slices
  • 1 head asparagus: cut into 2 in pieces, blanched until barely cooked
  • 16 oz of whole milk mozzarella cheese- shredded or sliced thin
  • 1 oz shaved Pecorino Romano Cheese
  • Fresh cracked pepper
  • Pinch of red pepper flakes

Directions:

The appetizer pizza will pair perfectly with the Fess Parker Pinot Noir. The crispy thin crust is the perfect canvas for the rich and salty Italian Prosciutto. It is topped with mozzarella cheese, asparagus spears and slices of roasted lemons. I season it with cracked black pepper and a pinch of red pepper flakes. The combination of all the fresh ingredients makes for a perfect thin crust pizza. Enjoy!

For the Crust:

1. Prepare the pizza dough: In a bowl of an electric mixer fitted with a dough hook, combine yeast, sugar and warm water, stir gently to dissolve. Let the mixture stand 5- 10 mins until it starts to foam.

2. Turn the mixer on low and add the salt and 2 tbsp of olive oil. Add in the flour a little at a time, mixing on lowest speed, until flour is incorporated. Keep mixing on medium speed, if it feels really sticky add a little more flour, if it is dry and crumbly add a little more water.Keep mixing for 5 minutes until the dough comes to a ball and become elastic.

3. Coat the dough with a little oil and place it back in the bowl. Cover with plastic wrap and a damp towel and let it rise in a warm spot for 1 hour.

4. Once the dough has doubled in size, divide dough into 2 balls. Cover and let rest for 10 mins to make it easy to roll out. (If the dough is not rolling easily, let it rest a little while longer.)

5. At this point you can use the dough immediately, wrap the balls of dough in plastic wrap and refrigerate until ready to use, or you can freeze the dough for later use.

6. When you are ready to use the dough, preheat the oven to 500 degrees with baking sheet in the oven.

7. Roll each section out into a 16" circle or oval shape. Place the dough on parchment paper.

8.Place the toppings on the dough (all the way to the edge) and brush crust with a little olive oil

9. Once the baking sheets are preheated place the parchment paper on the sheet (one pizza per baking sheet) and bake for 10-15 mins. Check at 10 mins and make sure it is not burning on the bottom. You can serve one pizza while the others are baking in the oven, or bake all the pizzas and reheat before serving.

For the toppings: (These are for two 16" size pizzas)

1. Once the dough has been rolled out thin brush edges with a little olive oil. Lay the slices of Prosciutto onto the dough. Add mozzarella cheese, slices of lemon (6 per pizza), scatter asparagus, and top with shaved Pecorino Romano cheese, black pepper and a pinch of red pepper flakes.

Allison C.

Bacon & Brie Stuffed Mushrooms

Appetizer Course

Ingredients:

  • 12 medium mushrooms (crimini preferred)
  • 4 tablespoons peppered Bacon crumbles (set 1 tablespoon aside for topping)
  • 1 ounce Brie & shaved Parmesan
  • 1 teaspoon fresh Thyme
  • 1 tablespoon chopped Chives, (set aside some for garnish)
  • 1 pinch of Garlic Salt
  • 1 pinch of cracked Black Pepper
  • 1 pinch of Smoked Paprika

Directions:

Preheat oven to 350 degrees.

Cook bacon according to package directions, adding pepper. After cooling, crumble a few pieces and set aside.

Remove stems from the mushrooms. Chop stems into small pieces. Spray a small non-stick skillet with cooking spray. Over medium heat sauté mushroom stems, chives, thyme with garlic salt, pepper & smoked paprika for a few minutes. Mushrooms should be soft. Remove from heat.

In a medium bowl combine 3 tablespoons bacon crumbles with mushroom mixture.

Place mushroom caps into a baking pan. With a small spoon fill the mushrooms ½ with cheese and follow with bacon mixture. Top each stuffed mushroom with the remainder of the cheese & bacon crumbles. Bake for about 20 minutes until cheese is melted. Garnish with some extra cheese & chopped chives.

Notes: Bacon pairs very well with Pinot Noir and the black pepper highlights the spice in the wine. The earthiness of a smoky-meaty Mushroom also sets off a delicious Pinot. Enjoy!

Carrie P.

French Bread Dip

Appetizer Course

Ingredients:

  • 1 Cube Of Cream Cheese Softened (8oz)
  • 1 Container Of Sour Cream (24oz)
  • 1 Large Jar Of Chipped Beef In The Jar (Diced up)
  • 4 or 5 Green Onions (Diced up)
  • 1 Small Can Of Diced Ortega Chilies (Drain a little)
  • 1 Small Can Of Diced Jalapenos (Drain) Or half a can if you don't like too hot

Directions:

Mix all of the above together. Hollow out a round loaf of bread and, put dip in loaf. Serve with crackers, or celery, and of course a nice glass of wine. Take this to any party, and I guarantee you someone will ask for the recipe. Cheers!!!!

JoyAnn A.

Ahi Tuna Satay Antipasti

Appetizer Course

Ingredients:

  • (4) 6oz Ahi tuna steak, sashimi grade, 2in. thick
  • 1/4 Cup Olive oil, divided use
  • 2 teaspoons Fresh rosemary, chopped
  • 2 teaspoons Smoked Spanish paprika
  • 2 teaspoons Roasted garlic, chopped
  • 2 teaspoons Lemon zest, finely grated
  • 1 1/3 Cups Balsamic vinegar
  • 2 teaspoons Honey
  • 2 teaspoons Sugar
  • 2 Cups Arugula, trimmed
  • 1/2 cup Fresh fennel, trimmed, thinly shaved
  • 1/2 cup Canned cannellini beans, drained, rinsed
  • 1/4 Cup Roasted red peppers, julienned
  • 1/4 Cup Roasted yellow bell peppers, julienned
  • 12 each Grape tomatoes, halved
  • 4 each Caper berries, drained, rinsed
  • 1/2 cup Machengo cheese, shaved
  • 1/4 Cup Pine nuts, toasted
  • 4 sprigs Fresh fennel fronds
  • 1/4 Cup Sherry Walnut Vinaigrette, recipe below
  • Sherry Vinaigrette
  • 2 Tablespoons Olive oil
  • 1/4 Cup Sherry vinegar
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon Black pepper, ground
  • 1/4 teaspoon Cumin, ground
  • 1 teaspoon Dijon mustard
  • 1 teaspoon Freshly squeezed lemon juice

Directions:

Rub the ahi steaks with 2 tablespoons of the olive oil; generously season on all sides with the fresh herbs, spices and seasonings. Cover with saran and marinate in the refrigerator for at least 30 minutes.

Spray a large skillet with non stick vegetable cooking oil; heat the remaining olive oil over medium heat. In batches place the ahi steaks into the skillet taking care not to crowd. Sear each ahi tuna steak for approximately 2 minutes; turn over cooking the second side of each steak for an additional 2 minutes or until medium rare. Using a spatula remove the ahi from the skillet and reserve on a platter. Allow to rest in a warm area for 5 minutes before serving. Cook any remaining tuna; adding additional olive oil to the skillet if needed.

Pour the oil from the skillet and wipe dry with a clean towel. To the skillet add the balsamic vinegar, honey and sugar. Cook over low heat until the sauce has reduced and thickened to lightly coat the back of the spoon. Place the arugula greens into a chilled bowl and gently toss with the Sherry Vinaigrette.

For Sherry Vinaigrette: Place all ingredients in a bowl and mix using a whisk.

TO SERVE: Slice each ahi tuna into 4 portions cutting against the grain. Attractively place a portion of tuna on the end of decorative 6 inch skewers; preparing a total of 16 skewers. Serve the arugula greens in the center of 4 decorative serving platters. Symmetrically arrange the fennel, beans, roasted red & yellow peppers, tomatoes and caper berries around the perimeter of each platter. Decoratively arrange 4 ahi skewers on each platter, drizzle 1 tablespoon of the Balsamic Sauce around over each salad. Generously shave 3-4 slices of Machengo cheese over each salad; finishing the salads with a sprinkle of toasted pine nuts, and a sprig of fennel frond.

Michael W.

Puff pastry cheese squares

Appetizer Course

Ingredients:

  • 1/2 lb. shreaded Monterey Jack cheese
  • 3/4 lb. shreaded Greek Feta cheese
  • 2 beaten whole eggs
  • 2 sheets of puff pastry dough

Directions:

1. In a large bowl mix filling ingredients well together.

2. Spread 1/2" thick puff dough at room temperature on a 12x17 " cookie sheet. No need to grease the cookie sheet.

3. Spread with your hands the cheese mixture evenly on the dough.

4. Cover with another 1/2" thick puff dough sheet and cut in 2 .1/2 - 3 " squares.

5. Baste the top evenly with egg wash. Bake in preheated oven at 350 degrees for 45-50 minutes or until golden brown.

6. Serve 2-4 warm squares on a bed of baby spinach drizzled with olive1 oil and wine vinegar.

This recipe has been in our family for 3 generations. I hope you enjoy it.

Mrs. Marina A.

Smoky Radicchio and Onion Jam Flatbread with Basil and Balsamic

Appetizer Course

Ingredients:

  • 3 1/2 cups unbleached all-purpose flour
  • 2 teaspoons Kosher salt
  • 1 1/4 teaspoons instant yeast
  • 2 tablespoons extra virgin olive oil
  • 1 1/2 cups plus 2 tablespoons room temperature water
  • 1 tablespoon dried oregano
  • 6 tablespoons extra virgin olive oil, divided
  • 1 large red onion, peeled, halved and thinly sliced into half-moons (approximately 2 1/3 to 3 cups)
  • 1/2 teaspoon Kosher salt
  • 1/2 teaspoon freshly-ground black pepper
  • 1/2 teaspoon red chili flakes
  • 1 large head or 2 small heads radicchio, discolored outer leaves removed, cored and chopped (approximately 3 cups chopped)
  • 3/4 cup Fess Parker Pinot Noir
  • 1/2 pound ball smoked fresh mozzarella, diced
  • 1/4 pound ball fresh mozzarella, diced
  • 8 ounces fresh goat cheese, crumbled
  • 2 tablespoons balsamic vinegar glaze
  • 1 packed cup small fresh basil leaves, stemmed, washed and dried

Directions:

To make your dough, combine the unbleached all-purpose flour, Kosher salt, instant yeast, 2 tablespoons extra virgin olive oil, water and dried oregano in the bowl of a stand mixer. Mix the dough at medium speed until the mixture just comes together. Scrape the sides of your bowl and beat dough at medium-high speed for 6 minutes, or until gluten has formed and dough is smooth. Cover the bowl and set aside at room temperature while preparing the toppings.

Place a large, heavy-bottomed skillet over medium-high heat on your stovetop. Add 2 tablespoons of extra virgin olive oil and heat until shimmering, about 10 seconds. Add the red onion, Kosher salt, freshly-ground black pepper and red chili flakes and, stirring occasionally, sauté the onions for 3 minutes, or until limp and starting to caramelize. Add the chopped radicchio and sauté with the onion for another 3 to 4 minutes, or until the radicchio has wilted and is starting to brown in places. Add Fess Parker Pinot Noir to the skillet to deglaze the pan, scraping any brown bits that may have accumulated at the bottom of your skillet, reduce the heat to medium and cook for 4 to 5 minutes, or until the wine has reduced and been absorbed into the radicchio mixture and has a jam-like consistency. Remove the skillet from stovetop and set aside to cool.

Preheat oven to 425 degrees F. Pour 4 tablespoons of reserved extra virgin olive oil into a 9 x 13 baking pan. Rotate pan so that the olive oil has coated the entire bottom of the pan evenly. Set aside. Retrieve your dough and, using your hands, press the dough into your prepared 9 x 13 baking pan. Spoon the radicchio mixture atop the crust, using a spoon to distribute it over the entire surface of the crust. Sprinkle the cheeses over the radicchio mixture.

Bake flatbread for 45 minutes on the middle rack of your oven, or until the cheese is golden brown and the crust is deep golden brown and sounds hollow when tapped. Let cool and cut into 12 equal pieces, serve and enjoy.

Serves 6 as an appetizer (2 pieces per person).

Erin E.

Grilled Prosciutto Asparagus Spears

Appetizer Course

Ingredients:

  • Asparagus, cleaned and ends trimmed off
  • Prosciutto (2-3 oz per person)
  • Balsamic vinegar
  • Goat cheese
  • Fresh ground pepper

Directions:

Fire up the grill.

After washing and trimming the asparagus, simply roll a slice of prosciutto around a spear. If you have thin asparagus spears, you may want to cut each slice of prosciutto in half.

Once you've rolled enough spears (that will be up to you to decide based on how many people you are feeding), toss them on the grill. You won't want to go very far because after just a couple of minutes you'll want to rotate the spears. This will help ensure that the prosciutto caramelize and the asparagus cook evenly.

When they are finished, simply plate them, drizzle balsamic vinegar and grind some pepper on top. If you'd like to add some cheese, feel free to add some grumbled goat cheese to the plate as well.

Kate H.

Creamy Corn Blackberry and Bacon Crostini

Appetizer Course

Ingredients:

  • 8 ounces very creamy brie cheese
  • 1 cup cooked fresh yellow corn kernels
  • 2 Tbsp minced green onion
  • 2 Tbsp minced red bell pepper
  • 1/4 tsp ground pepper blend
  • 1/3 cup crisp cooked crumbled bacon
  • 24 toasted baguette slices
  • 48 fresh blackberries
  • garnish- snipped fresh tarragon

Directions:

Remove the rind from the cheese. In a small bowl mix together the brie, corn, onion, bell pepper and ground pepper till well combined. Stir in the bacon. Divide among the baguette slices. Top with the blackberries and sprinkle on the tarragon. Makes 24 appetizers.

Roxanne C.

Ahuacamolli with Fresh Mango

Appetizer Course

Ingredients:

  • 5 large avocados, ripe but firm
  • 1 - 2 large mangos, seeded and chopped
  • 1 bunch of green onions, chopped
  • 2 large tomatoes, firm but not green, chopped
  • 4 large jalapeno peppers, seeded and finely chopped
  • 2-3 fresh limes
  • Salt to taste

Directions:

The name Guacamole is derived from two Aztec Nahuatl words, Ahuacalt (avocado) and Molli (sauce). Originally from Mexico this dip is made from avocados and other fresh ingredients. The recipe is so versatile that it can be used as a side dish with any steak, poultry, or fish entree, or simply eaten with homemade tortilla chips.

Cut avocados in half (long side), and take the pit out. Make square cuts to the avocado halves and scoop out with a large spoon in to a bowl. DO NOT MIX! Add mango, green onions, cilantro, tomato, jalapeños, salt, and the juice of only two limes. FOLD slowly to incorporate ingredients. Half way through, taste it. This is your opportunity to add more salt and lime juice.

Remember: The less you mix…. The better! When chopping the tomatoes, take the chopped tomatoes from the cutting board with your hands, then add them over the avocado…. do not pour the juice or seeds…. It will make it runny and give it a bad taste. Always use fresh lime juice. Although, some prefer using lemon juice, it tastes better with lime juice. You can add the pits not only for garnish, but it will keep it from getting brown.

Patty L.

Spicy and Saucy Clams and Turkey Sausage

Appetizer Course

Ingredients:

  • 2 cloves of Minced Garlic
  • 1 Medium Spanish Onion Large Dice
  • 1 Spring Green Onions Diced
  • 1 Teaspoon of Dry Sage
  • Fresh Cracked Pepper to Taste
  • 2 Tablespoons of Unsalted Butter
  • 2 Tablespoons of Grapeseed Oil (or Extra Virgin Olive Oil)
  • 1/2 Teaspooon of Crushed Red Pepper Flakes (or 1 Tsp for more heat)
  • 1 1/2 Cups of 2010 Rodney's Vineyard Viognier
  • 1 Cup of Water
  • 2 Dozen Little Neck Whole Clams (Clean the outside shells very well in cold water and a brush)
  • 6 oz Hot Turkey Sausage (or Hot Italian Sausage)
  • French Baguette

Directions:

In a large sauce pan heat the Grapeseed Oil and add the minced garlic, Spring Green Onion, and Spanish Yellow Onion on medium heat. Sauté the onions and garlic until tender, about 2-3 minutes. Add the Turkey Sausage and brown, about 3-4 minutes. Make sure to break up the sausage into crumbles. Add the butter and turn the heat down to low-medium. Add the Sage, Pepper, Crushed Red Pepper, water and wine. Bring up to a simmer for 1 minute. Carefully add clams and cover. Let the Clams Steam in the sauce until all have opened , about 8- 12 minutes (time varies based on size of the clams). Discard any clams that do not open.

While the Clams are steaming, cut a baguette lengthwise in half, and cut into 2 into pieces. Brush with olive oil and lightly season with sea salt. Put under the broiler for a couple of minutes to toast.

Transfer the Clams and Sausage with all the sauce into a large bowl and serve with the bread to dip into the sauce.

Serves 4. Pair with Fess Parker Pinot Noir

10 Minutes Prep

15 Minutes Cook time

Dana P.

TEXAS MEATBALLS

Appetizer Course

Ingredients:

  • 8 serrano or jalapeno chiles, seeded and chopped
  • 1 lb. lean ground beef
  • 1 small onion, chopped
  • ½ cup fresh bread crumbs
  • 2 eggs, beaten
  • 36-40 stuffed green olives
  • For The Sauce:
  • 2 T ground red Anaheim chile
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 2 T oil
  • 1 cup beef bouillon
  • 1 cup Fess Parker Frontier Red wine
  • 2 T corn starch
  • 2 T water

Directions:

Combine all ingredients, except the olives. Shape some of the meat mixture around the olive to make a ball. Sauté the meatballs in small batches in oil until browned. Add more oil if necessary. Remove meatballs and drain.

Sauté the onion and garlic in the oil. Add the chile. Remove and place in a blender with the bouillon and purée until smooth. Deglaze the pan with the wine. Add the onion and bouillon purée and simmer until heated. Pour the sauce over the meatballs, cover and simmer for 15 to 20 minutes to cook the meatballs. Remove the meatballs. Combine the corn starch and water. Bring the sauce to a boil and slowly stir in the corn starch mixture to slightly thicken the sauce. Pour over the meatballs and serve hot.

Yields 35-40 meatballs.

This is a great appetizer dish, easy to make, that is a Christmas Eve tradition handed down from my wife's family. Also makes a great summer appetizer that presents savory flavors with a little spice on the palate.

Jeff D.

Gumbo

Appetizer Course

Ingredients:

  • 3/4 cup margarine
  • 2 cup celery
  • 2 cup green pepper
  • 2 cup chopped onion
  • 3tbs file powder
  • 1tbs hot sauce
  • 1tsp minced garlic
  • 1/4 tsp white pepper
  • 1tsp sea salt
  • 1tsp essence
  • 1/2 tsp blk pepper
  • 1/4 tsp red pepper
  • 1/2 tsp oregano
  • 1 small can of tomato sauce
  • 1 small can of tomato paste
  • 1 lb of browned smoked pork sausage
  • 1 lb of peeled shrimp (medium)
  • 1 jar oysters (browned & sliced)
  • 1/2 lb of white lump crab meat
  • white rice

Directions:

Mix the margarine, celery, sea salt, green pepper, essence, chopped onion, blk pepper, file powder, red pepper, hot sauce, bay leaf, minced garlic, oregano and white pepper. Cook for 5 minutes.

Add 1 small can of tomato sauce and tomato paste. Cook 5 minutes, and continuously scrape pan.

Add chicken broth, bring to a boil, and reduce to simmer for about an hour.

Add browned smoked pork sausage, quartered & sliced ½”, peeled shrimp, oysters and ½ lb of white lump crab meat. Cover and turn off for 15 minutes.

Serve over white rice.

Mike D.

Crab mold w/ crackers

Appetizer Course

Ingredients:

  • 1 10oz. can of cream of mushroom soup
  • 6oz. cream cheese -softened
  • 1/4 cup cold water
  • 1 cup mayonnaise
  • 1/4 tsp. curry powder
  • 1/2 cup chopped celery
  • 1/2 cup chopped green onion
  • 5oz. real crab meat

Directions:

Heat soup & cream cheese stir until smooth, then add gelatin to cold water & soften-5min. Add to the soup mix celery and the rest of ingredients. Mix well and pour into a 4 cup jello ring mold. spray w/ Pam chill over night. Turn out onto a serving tray and arrange crackers and ENJOY!!!!

Pamela N.

Pesto Bruchetto

Appetizer Course

Ingredients:

  • 1 baguette cut into slices
  • 1cup grated Parmesan cheese
  • For the Pesto:
  • 2 cups packed fresh basil
  • 1/2 cup olive oil
  • 1/2 cup grated Romano cheese
  • 5 cloves garlic
  • 1tea sea salt
  • For Tomato Topping:
  • 1 cup packed fresh basil finally chopped
  • 2 cups cherry tomatoes cut in a half
  • 2 cloves garlic in garlic press
  • 1/4 cup olive oil
  • 1/4 cup balsamic vinegar
  • 1tea sea salt
  • 1/2 cup grated Parmesan cheese

Directions:

Place pesto ingredients in food processor, blend until smooth and set aside.

Combine all tomato topping ingredients in a bowl and place in refrigerator.

Spread pesto on sliced baguette pieces, sprinkle with Parmesan cheese and place in a 425F oven until cheese begins to brown. Place bread pieces on a tray and poor tomato topping along with all juices on baguette slices and serve. Enjoy!

Jennifer M.

Crispy Coconut Oyster Mushrooms with Sweet Asian Chili Sauce

Appetizer Course

Ingredients:

  • Oil for deep frying
  • 1 cup all purpose flour
  • 1 teaspoon ground ginger
  • ½ teaspoon ground black pepper
  • ¾ cup lime seltzer water
  • 1 cup grated coconut
  • 1 cup fine dry breadcrumbs
  • 18 large whole oyster mushrooms
  • kosher salt
  • bottled sweet Asian chili sauce
  • fresh herbs, optional

Directions:

In a deep skillet, add enough oil to make a depth of 2-inches for frying; heat to 350F. Whisk flower, ginger, black pepper and seltzer in a bowl. Combine coconut and bread crumbs in a shallow dish. Dip mushrooms in flour mixture letting excess drip off and then dredge in coconut mixture. Place mushrooms in hot oil, in batches, for 1 minute or until golden brown. Drain on paper towels. Sprinkle lightly with kosher salt. Serve with sauce. Garnish platter with fresh herbs, if desired.

Makes 4 to 6 servings.

Lisa K.

Sweet Potato Crusted Scallop & Crab Cakes w/ Spicy Avocado Cream

Appetizer Course

Ingredients:

  • Avocado Cream:
  • 2 ripe avocados-mashed
  • juice of 2 limes
  • 1/2 cup sour cream
  • 1 small jalapeno-seeded, chopped
  • 1 tsp. cilantro-chopped
  • 1 tsp. smoked paprika
  • sea salt and fresh ground pepper to taste
  • Sweet potatoes:
  • 2 medium sweet potatoes-peeled, shredded
  • 2 Tbs. olive oil
  • 1 Tbs. Cajun seasoning
  • 1 cup parmesan cheese
  • juice of 1 lemon
  • sea salt and fresh ground pepper to taste
  • Scallop and Crab Cakes:
  • 12 oz. sea scallops
  • 12 oz. lump crab meat
  • 2 eggs
  • 1 Tbs. olive oil
  • 1 bunch scallions-chopped
  • 1/2 bunch fresh parsley-chopped
  • 1 cup Panko breadcrumbs
  • 1 Tbs. horseradish mustard
  • 1 Tbs. mayonnaise
  • 1 Tbs. Worcestershire Sauce
  • 1 Tbs. Oriental garlic-black bean sauce
  • juice of 1 lemon
  • 1 cup olive oil for pan frying cakes

Directions:

Yield: 10-12 Appetizer Cakes

Avocado Cream:

1. Combine all ingredients in food processor, puree until creamy. Refrigerate until ready to use.

Sweet potatoes:

2. Mix all ingredients in large bowl, set aside.

Scallop and Crab Cakes:

3. Pulse scallops in food processor 3-4 times.

4. In large bowl combine scallops and rest of ingredients, mix well. If too wet, add bread crumbs, if too dry, add olive oil. Form into small cakes, about 20-24 cakes.

5. Brush grill or large skillet with olive oil.

6. Spread sweet potato mix on large flat surface, coat cakes on both sides, pan fry 4-5 min. per side. Transfer to baking pan.

7. Turn oven to broil.

8. Drizzle additional olive oil on top of cakes, broil 2-3 min.

9. Serve 2 per person, with a small dish of avocado cream.

Andre A.

Quick Salmon Gravlax

Appetizer Course

Ingredients:

  • 2 tbsp Kosher salt
  • 1/2 tbsp. fresh ground pepper
  • 12-16 oz salmon filet, skin on
  • Zest of a lemon
  • 1/4 cup of capers with liquid
  • 2 tbsp chopped chives
  • 1 tablespoon of fresh chopped tarragon (optional)
  • Olive oil

Directions:

Mix together the salt and pepper and sprinkle ½ of the mixture on a platter

Slice salmon thinly, cutting at a flat angle(shaving the slice off as you reach the skin). Place the sliced salmon on the platter sprinkled with the salt mixture. Once all the salmon is sliced and placed on platter, sprinkle the remainder of the salt mixture on the salmon

Sprinkle the remainder of the ingredients – lemon zest, capers, and herbs –over the sliced salmon and then lightly sprinkle the entire platter with Olive Oil.

Cover the platter tightly with plastic wrap and chill in refrigerate for 20 minutes up to 24 hours

Serve with buttered baguette slices (butter optional)

Laila A.

David W's Chicken Appetizer

Appetizer Course

Ingredients:

  • boneless skinless chicken chunks about 1 inch square
  • jalapeno juice in fridge 45 min
  • pickled jalapeno(nacho slice jalapenos)
  • thick cut maple smoked bacon
  • large leafs of romaine lettuce

Directions:

Soak chicken in jalapeno juice in fridge for 45 min, then take them out and put 1 slice pickled jalapeno on each chicken chunk.

Take thick cut maple smoked bacon, cut slices in half, wrap around chicken chunk and jalapeno slice and add onto wooden skewer. Put 6 to 8 chunks to a skewer, bbq over red oak wood until chicken cooks through and bacon is cooked and shrinks down around the chicken and jalapeno slice.

Pull all bite size pieces off skewer and add to appetizer plate dressed with large leaves of romaine lettuce.

Excellent appetizer and has been a favorite throughout Santa Ynez Valley and Santa Barbara Areas.

David W.

Brie Fritters with Apple-Walnut Chutney

Appetizer Course

Ingredients:

  • 2 tablespoons canola oil
  • 1 small red onion, finely chopped
  • 1 tablespoon finely chopped fresh ginger
  • 2 cloves garlic, chopped
  • 3 Granny Smith apples, peeled, cored and diced
  • 1/2 cup apple juice
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon finely chopped fresh thyme leaves
  • 1/2 cup lightly toasted walnut pieces
  • 1 1/4 cups water
  • 1/2 cup (1 stick) unsalted butter, cut up in chunks
  • 1 cup plus 2 tablespoons flour
  • 4 eggs, beaten
  • 8 oz brie cheese, cut into chunks
  • Kosher salt and freshly ground pepper
  • Vegetable oil for deep frying (amount will vary according to cookware)
  • 1 baguette, cut into 1” slices

Directions:

1. Heat oil in medium-sized saucepan over medium-high heat. Add the onion and ginger and sauté until soft. Add half the apples, apple juice and vinegar and cook until apples are soft. Remove from heat and add remaining apples and walnuts. Add salt and pepper to taste. Transfer to a bowl and let sit at room temperature for 30 minutes to let flavors meld, stirring occasionally.

2. Bring 1 1/4 cups of water to a boil in a medium-sized saucepan. Add the butter, then quickly sprinkle in the flour and beat with a wooden spoon until the mixture leaves the side of the pan. Remove from heat.

3. Beat the eggs into the mixture in 4 stages, beating well each time. Add the cheese to warm mixture and beat until well-combined. Season with salt and pepper to taste.

4. Heat vegetable oil in large deep pan or in a deep fry cooker according to manufacturers’ instructions to 325 degrees. Use instant read thermometer to gauge temperature. Fry the fritters in small batches, dropping tablespoonfuls of the batter into the hot oil and cooking until golden. Do not crowd the fritters to maintain constant temperature.

5. Drain on stack of paper towels and serve warm with the apple chutney and baguette slices on a bread board, accompanied by some dried figs and grapes, if deseired.

Serves 4 -6 as appetizer

Catherine W.

A-PEELING APPLE CARAMEL SWEET & SAVORY SAMPLERS

Appetizer Course

Ingredients:

  • 1 teaspoon unsalted butter
  • 1/2 cup chopped yellow onion
  • 1/2 cup chopped peeled and cored apple
  • 1/3 cup crumbled Gorgonzola cheese
  • 2 packages(15 count)frozen mini fillo tart shells*
  • 3 tablespoons finely chopped honey roasted almonds
  • 3 tablespoons Fess Parker Pinot Noir wine
  • 3 tablespoons good quality caramel ice cream topping
  • 1/2 teaspoon Fleur de Sel sea salt or fine coarse sea salt

Directions:

Preheat oven to 350F.

Melt butter in a medium non-stick skillet over medium heat. Add onion and apple, saute for 10 minutes. Remove from heat, let cool slightly then gently stir in Gorgonzola cheese.

Un-wrapp fillo tart shells from packages, fill tart cavities with apple mixture. Divide almond on top, place tarts filled side up on large baking sheet. Place baking sheet in center of oven and bake until golden about 10 minutes.

While tarts are baking heat wine in a small saucepan over medium-high, let wine reduce in half. Lower heat pour in caramel sauce until heated.

To serve place tarts onto decorative platter, drizzle warm caramel sauce over and last sprinkle tops with salt. Makes 30

*NOTE: mini fillo tart shells are readily available in the frozen section of major grocery stores.

Margee B.

Buffalo Bites

(Deconstructed French Onion Soup)

Appetizer Course

Ingredients:

  • French Banquette cut in 1/2 in. slices
  • 8 oz of Buffalo Steak cooked medium rare and sliced in 1/2 in. medallions
  • 1 medium sweet onion, thinly sliced
  • 1 TBSP olive oil
  • 1 TBSP balsamic vinegar
  • 1 Tsp Fess Parker pomegranate vinegar
  • 2 oz of Gruyere cheese

Directions:

Turn on oven Broiler

On a cookie sheet assemble the towers; bread, buffalo, onion, and cheese

Broil for 3-5 min or until cheese is melted and slightly browned

Serve with Fess Parker Pinot Noir.

Kristi H.

Ooey Gooey Crab and Brie Dip

w/ Apples and Pita

Appetizer Course

Ingredients:

  • For the dip:
  • 2 TB Olive Oil (delicious with an herb-infused olive oil if you have it)
  • 2 TB Butter
  • 2 TB Garlic, minced
  • 1 Cup Heavy Cream
  • 1 Lb. Crabmeat, picked to remove shells
  • 8 Oz. Brie, cut into chunks
  • 8 Oz. Dill cream Cheese, room temp.
  • 1 Lemon (juice and zest)
  • Pinch of Nutmeg
  • Salt & Pepper

Directions:

Preheat over to 425 degrees.

In a large skillet over medium heat, saute olive oil, butter, and minced garlic until lightly browned. Add brie (rind removed), cream cheese, and heavy cream. Once cheese has melted, remove from heat and add to a mixing bowl. Combine brie mixture, crab (make sure all shells have been removed), lemon juice and zest, nutmeg, salt & pepper to taste. Stir gently until combined.

Bake in a greased, 2-quart casserole dish at 425 degrees for 15-20 minutes until ooey gooey and top is browned.

Serve with crisp apples slices, salted pita chips, and Fess Parker Chardonnay.

Katie L.

Spinach, Leek, Goat Cheese Tart

Appetizer Course

Ingredients:

  • 2 packages pre-washed spinach (about 8 ounces), chopped
  • 1 leek, washed and chopped
  • 1 tbs chopped dill
  • 2 oz goat cheese
  • 1 oz feta cheese
  • 2 eggs, lightly beaten
  • 1 refrigerated pie crust (Pillsbury or similar- found in dairy case)
  • ½ tsp nutmeg
  • salt and black pepper to taste
  • 1 tbs extra virgin olive oil
  • 1 tsp extra virgin olive oil

Directions:

Preheat oven to 360 degrees

1. Spread 1 tsp ev olive oil in pie baking pan, unroll refrigerated pie crust into pie pan

2. Sauté leeks and spinach in 1 tbs ev olive oil for about 5 minutes. Remove from heat

3. To spinach mixture add dill, salt, pepper, nutmeg, eggs, crumbled cheeses

4. Pour into pie pan

5. Cook in oven for about 25 minutes or until crust is lightbrown

6. Let sit for about 10 minutes before serving

Diana O.

Mushroom Meze with Arugula Pesto

Appetizer Course

Ingredients:

  • 17-18 White Mushrooms
  • 4 cups Arugula
  • 1/2 cup and 2 tablespoons Extra Virgin Olive Oil, divided
  • 1 teaspoon Minced Garlic
  • 1 teaspoon Lemon Juice
  • 2 tablespoons Pine Nuts
  • 1/2 teaspoon Salt
  • 2 tablespoons Grated Parmesan Cheese

Directions:

1. Make arugula pesto. Put arugula, pine nuts, minced garlic, lemon juice, 1/2 cup of olive oil and salt into a food processor. Process until well blended and smooth.

2. Wash and trim the end of stems from mushrooms. Pop remaining stem out.

3. Preheat the oven to 400 degrees F.

4. Fill the arugula pesto into each hollowed-out mushroom, place in a ramekin or baking dish and sprinkle parmesan cheese on top of each mushroom. Pour the olive oil over the mushrooms and bake for 12-14 minutes.

Hidemi W.

Spinach and Kale Balls

Appetizer Course

Ingredients:

  • 3 eggs beaten (2 if using Jumbo size)
  • 10 oz. pkg. frozen chopped spinach, thawed, well-drained (squeeze or press through sieve, press in paper towels)
  • 1 cup fresh finely chopped kale
  • 1/4 cup minced sweet onion
  • 1 large garlic, minced or pressed
  • 3 tablespoons melted butter
  • 1/2 cup grated fresh parmesan cheese (or Italian cheese blend shredded in a bag)
  • 1 cup Panko bread crumbs
  • 1/4 teaspoon salt
  • 2 tablespoons fresh herbs chopped (basil, cilantro, dill, or your favorite!)
  • 1 tablespoon fresh squeezed lemon juice

Directions:

It is hard to know when to stop eating these savory, delicious, and nutritious spinach and kale balls! Spinach and kale are superfoods packed with antioxidants. No one would ever guess this restaurant quality appetizer is low fat and can be prepared in less than 30 minutes!

Preheat oven to 375 degrees. In a medium bowl, beat eggs. Add spinach and kale, using a fork to break up spinach, stirring it into the eggs. Add remaining ingredients, stirring gently until well combined. Roll into 1 ½ inch diameter balls, place on a baking sheet to freeze, then store in a zip lock freezer bag.

Place frozen balls on a baking sheet and bake for 18 -20 minutes , until bottoms are golden brown. If baking unfrozen after making, bake 11-12 minutes at 350 degrees.

Yield: 22 balls

Cindy B.

Grilled Dilly Shrimp Rolls

with Red Pepper Salsa

Appetizer Course

Ingredients:

  • 16 large shrimp, peeled, deveined, tails left on
  • 16 thin slices cucumber, sliced lengthwise (I use a mandolin)
  • Marinade:
  • 1 tablespoon minced garlic
  • 1 tablespoon dill weed
  • 1 teaspoon minced lemon thyme
  • ½ teaspoon kosher salt
  • 2 teaspoons smoked, hot paprika
  • 1 teaspoon minced lemon zest
  • ¼ cup lemon juice
  • 3 tablespoons extra virgin olive oil
  • Red Pepper Salsa:
  • 1 tablespoons garlic, put through a press
  • 1 cup roasted red bell pepper, cored, seeded and peeled
  • 1 tablespoon Dijon mustard
  • 1/3 cup extra virgin olive oil
  • 1/3 cup sour cream
  • 1 tablespoon minced lemon zest
  • Lemon juice
  • Kosher salt
  • Smoked, hot paprika

Directions:

Servings: 8 | Makes: 16 Appetizers

Mix all marinade ingredients together and place in a heavy plastic bag. Add shrimp and marinate for 1 hour in the refrigerator. While shrimp are marinating, bring a pot of salted water to a boil. Blanch cucumber slices in water for 5 seconds. Remove. Plunge into cold water. Drain, pat dry and set aside.

Remove shrimp from marinade. Wrap a cucumber slice around each shrimp. Thread a skewer through the shrimp and cucumber slice to hold in place. Grill or broil for about 3 minutes, turning once. Cook until just done.

Place all salsa ingredients in a blender and blend until smooth. Add lemon juice, salt and paprika to taste.

To serve, drizzle a little salsa on an appetizer plate, top with 2 shrimp rolls. Garnish plate with a little dill weed, a few capers and a nasturtium blossom, if desired.

Frances B.

Champagne Grapes & Stilton Canoes

Appetizer Course

Ingredients:

  • 1 French or rustic loaf of bread
  • 1/4 cup extra virgin olive oil, divided
  • 1/2 pint champagne grapes
  • 2 pinches habanero sea salt
  • zest of 1 lemon
  • 12 thin slices Stilton cheese
  • 1/3 cup honey
  • 1-1.75 oz. package micro greens
  • 1/2 cup pistachios, chopped

Directions:

Slice the bread on a diagonal about 1/2 inch thick slices. Brush both sides of bread slices with 2/3 of the olive oil. Grill each side on large medium-high heat grill pan for 1 minute until golden brown. Remove bread and set aside.

Add remaining olive oil to a large medium-high skillet. Add grapes, sea salt and zest to skillet. Cook grapes for 6-8 minutes or until grapes begin to burst.

Assemble Canoes-evenly top each bread piece with cheese, warm grapes, drizzle of honey, micro greens and chopped pistachios.

Yield: 12 Appetizers

Prep Time: 10 minutes

Cook Time: 12 minutes

Sherri W.

Cranberry, Pecan & Rosemary Brie en Croute

Appetizer Course

Ingredients:

  • 1 egg
  • 1 tablespoon water
  • ¼ cup Dried cranberries – Hydrated with hot water for 20 min
  • 1 tablespoon honey
  • ¼ cup Toasted Pecans – Coarsely chopped
  • ½ teaspoon chopped fresh Rosemary leaves
  • 1 Sheet of Puff Pastry
  • 1 (15 ounce) wheel of Brie

Directions:

Heat the oven to 375 degrees. Beat the egg and water in a small bowl with a fork. Stir together the cranberries, honey, toasted pecans and rosemary.

Unroll the Puff Pastry on a lightly floured surface. Cut it into a large oval with a knife (reserve the scraps). Spoon the cranberry mixture in the center of the patry. Top with the cheese. Brush the edge of the oval with egg mixture. Fold the pastry up over the cheese to cover. Trim the excess pastry and press to seal. Brush the seam with the egg mixture. Place seam-side down onto a baking sheet. Decorate the top with the pastry scraps, if desired. Brush with the egg mixture.

Bake for 25 minutes or until the pastry is golden brown. Let stand for 30 minutes. Slice and enjoy.

Brenda W.

Grilled Steak, Pear & Gorgonzola Crispy Cups

Appetizer Course

Ingredients:

  • 1/4 cup apple cider vinegar
  • 1/4 cup extra virgin olive oil
  • 2 tablespoon corn oil
  • 2 teaspoons granulated sugar
  • 1/8 teaspoon ground black pepper
  • 1/8 teaspoon ground oregano
  • 1/2 teaspoon salt
  • 1 teaspoon chopped fresh rosemary
  • 1 teaspoon fresh lemon juice
  • 1 (6-ounce) beef tenderloin
  • 24 wonton wrappers
  • 1 (8-ounce) package cream cheese, softened
  • 4-ounces crumbled gorgonzola cheese
  • 1 red pear, cored
  • 1/4 cup chopped chives

Directions:

In a large zip-lock bag, combine first 9 ingredients. Add steak; seal and refrigerate for at least 1 hour.

Meanwhile, heat oven to 350 degrees F. Spray one side of each wonton wrapper with no-stick cooking spray. Press wonton wrappers, coated-side-down into miniature muffin cups. Bake 10 to 12 minutes until golden brown. Remove from pans; cool.

Lightly oil the grill grate of an outdoor grill. Heat the grill to medium-high heat. Remove steak from the marinade and place onto the grill. Grill steak, turning once until it has reached 160 degrees for medium, or until your desired doneness. Remove steak from the grill and slice it into strips, making 24 pieces.

In a small bowl, combine cream cheese and gorgonzola cheese.

Slice pear into 24 thin pieces.

To assemble, place a steak slice into wonton cup. Top with a pear slice. Mound cheese mixture over top. Sprinkle with chopped chives. Place on platter and serve immediately. Enjoy!

Yield: 24 appetizers

Ronna F.

Chili Glazed Pork Belly with Asian Pear Slaw

Appetizer Course

Ingredients:

  • 2 lbs pork belly
  • 1 cup Sprite
  • For marinade:
  • 1/2 cup soy sauce
  • 4 garlic cloves minced
  • 1 tablespoon minced ginger
  • 4 scallions chopped
  • 3 tablespoons seasoned rice vinegar
  • 1 teaspoon roasted sesame oil
  • 3 tablespoons agave nectar
  • 1/4 cup sake
  • For chili glaze:
  • 3 tablespoons Korean chili paste (gochujang) can be found in asian specialty stores
  • 3 tablespoons seasoned rice vinegar
  • 2 tablespoons honey
  • For Asian pear slaw:
  • 2 small or 1 large asian pear
  • 2 persian cucumbers, seeds removed
  • 1 small carrot
  • 1 tablespoon seasoned rice vinegar
  • sea salt to taste

Directions:

This pork belly melts in your mouth and has just the right amount of kick to pair beautifully with the Fess Parker Pinot Noir. It is topped off with an Asian Pear slaw for crunch and freshness. Enjoy!

Cut pork belly into 2 inch squares and score on top a couple times

Combine all ingredients for marinade and marinate pork belly for 2 hours covered in refrigerator.

Preheat oven to 275 degrees

In a large baking dish, place pork belly in a single layer, fat side up. Add the Sprite into the marinade and add mixture to the bottom of the baking dish. Liquid should reach 1/2 way up the pork belly. Cover baking dish with aluminum foil. Braise in oven for 3 1/2 to 4 hours.

While pork is braising, julienne the pear and vegetables for the slaw. Combine in large bowl. Add rice vinegar and salt. Toss to mix. Set aside until ready to serve.

Remove pork from oven. Turn oven to broil. ensure baking rack is in the middle of the oven to avoid burning. Spoon chili glaze over each piece of pork and return to oven for 2 minutes or until glaze is bubbling and pork belly has a nice char. Be careful not to burn it.

To serve:

Place one piece of pork belly on small plate. Place 1/4 cup of asian pear slaw on top of each piece. Serve.

Minnie D.

Pan-Fried Camembert

Appetizer Course

Ingredients:

  • 1 8-ounce wheel of Camembert cheese
  • 1 egg
  • 1 teaspoon chopped fresh rosemary
  • 4 tablespoons plain breadcrumbs
  • a pinch of salt
  • oil for frying

Directions:

The sharp piney flavor of rosemary accentuates the buttery creaminess of Camembert cheese in this easy appetizer. A light crisp crunch of breadcrumbs offsets the texture of the cheese in that macaroni-n-cheese topping kind of way. The perfect pairing to Fess Parker Pinot Noir!

Fill a large skillet about 1/4-inch high with oil for frying. Beat the egg in a small bowl and set aside. Combine the chopped rosemary, breadcrumbs and salt in a shallow bowl and set aside. Cut the Camembert into 8-10 small wedges. Heat the oil. Dip each wedge completely in the beaten egg then coat entirely with the seasoned breadcrumbs. When oil is hot, place each wedge of cheese in the pan. Fry each side of each wedge of cheese for 30-45 seconds, or until golden brown. Serve hot alongside a glass of Fess Parker Pinot Noir.

Amy W.

HOT ARTICHOKE DIP

served with Crudites

Appetizer Course

Ingredients:

  • 1 cup of mayo
  • 1 cup of sour cream
  • 1 can Artichoke Hearts - cut into small chunks
  • 1/8 cup of Parmesan cheese
  • 1/4 cup fresh chives
  • assorted raw veggies

Directions:

Warm all ingredients (except raw veggies) on low (either on the stove or in a slow cooker) until hot.

Serve either in a small bread bowl or ramikin with Crudites.

Above recipe makes approximately 4 servings.

Hope D.

Rustic Carmelized Onion and Goat Cheese Tart

Appetizer Course

Ingredients:

  • 1 sheet of frozen puff pastry, thawed
  • 4 oz chevre goat cheese – room temperature
  • 3 oz grated Mozzeralla
  • ¼ cup sour cream(or Greek yogurt)
  • 3 T grated Parmesan
  • Salt and pepper to taste
  • 1 egg
  • 1 T water
  • 1T butter
  • 1 T oil
  • 1 large onion, thinly sliced
  • Pinch of sugar- I like to use brown sugar
  • 1 T balsamic vinegar

Directions:

Preheat oven to 400 degrees

Roll dough out to 14 x 10 inch rectangle on a lightly floured surface and place on baking sheet covered with parchment. Refrigerate for 15 minutes.

Mix the cheeses (make sure goat cheese is at room temp or it doesn’t mix well) and the sour cream(or yogurt) together and spread over the dough, leaving a 1 ½ inch border. Sprinkle with salt and pepper. Fold the uncovered edge of the pastry over itself to make a border. Mix the egg and water and brush around the edges of the pastry. Bake until golden brown, about 30 minutes.

Onions: Heat the oil and butter. Add the onions and sugar and cook over medium heat until the onions are a deep golden brown. About 20 minutes. Add the vinegar and season with salt and pepper.

Place the tart on a serving platter and arrange onions on top. Serve warm or room temp. Use a pizza cutter to cut into bite size or 1 inch pieces.

Enjoy!

Beth B.

SAFFRON SALMON CAKES

in Portabella Mushroom Caps

Appetizer Course

Ingredients:

  • 3/4 pounds fresh salmon filet
  • 1 teaspoon saffron threads
  • 3 tablespoons butter
  • 4 tablespoons olive oil
  • 1 teaspoon black pepper
  • 1/2 teaspoon salt
  • 1/2 cup finely diced red onion
  • 1/4 cup finely diced green onion
  • 1/2 cup finely diced red pepper
  • 1 cup finely diced celery
  • 3/4 teaspoon tobasco sauce
  • 1 teaspoon Worcestershire sauce
  • 2 teaspoons Emeril's all natural fish rub
  • 3 tablespoons water
  • 1/2 cup Hellman's light mayonaisse
  • 1 cup Panko bread crumbs
  • 1 large egg, beaten
  • 6 well cleaned, hallowed portabella mushroom caps (about 3 inches diameter)

Directions:

1. Set oven to 350 degrees. Rinse salmon filet under cold water and check for bones. Spread 2 tablespoons of the olive oil on the bottom of a shallow baking pan. Place the salmon (skin side down) in the pan and cover with aluminum foil. Bake slamon in the preheated oven until pink and flaky (20-30 minutes).Take the salmon out of the oven and cool to room tmeperature and then refrigerate for at least 2 hours (may refrigerate overnight and complete the recipe the next day).

2. Melt 3 tablespoons of butter in a large skillet. Add the red onions, green onions, red pepper, celery, tobasco sauce, Worcestershire sauce, fish rub, salt & black pepper and 3 tablespoons of water. Cook on low heat about 15-20 minutes until the vegetables are soft. Remove the skillet from the heat and mix in the saffron threads. Set aside and cool to room temperature.

3. Now for making the salmon cakes. In a large bowl break the salmon into flakes. Add the beaten egg, mayonaisse and bread crumbs and mix thoroughly. Add the vegetables and mix well.

4. Preheat oven to 350 degrees. Get a shallow baking pan and fill with one inch of water. Place the portabella caps in the pan and bake for 5 minutes. Remove the mushroom caps from the oven and remove the caps from the pan. Empty water from the pan and wipe the pan with some paper towels. Coat the bottom of the pan lightly with two tablespoons of olive oil. Fill each mushroom cap with the salmon cake mixture and place in the baking pan. Bake at 350 degrees for 20 minutes. Remove from the oven. Place one salmon filled cap over lettuce on a flat plate and garnish the top with fresh parsley. If desired some tobasco sauce may be used for extra spice. Enjoy! Recipe serves 6 .

Deia N.

Sesame Salmon & Citrus Rainbow Tacos

Appetizer Course

Ingredients:

  • 1 pound Atlantic or wild salmon filet, skin removed
  • 10 small, round soft flour tortillas (each tortilla about 5-inches around)
  • For Salmon Marinade:
  • 1 teaspoon toasted sesame oil
  • juice of 1 lime
  • 1 tablespoon rice vinegar
  • 1 tablespoon canola oil
  • For "Citrus Rainbow" Filling:
  • 1 cup peeled & chopped ripe mango
  • 1/3 cup peeled & finely-chopped shallots
  • ¼ cup chopped sun dried tomatoes
  • ½ cup ripe avocado, skin removed & chopped
  • ½ cup chopped Granny Smith apple
  • 10 fresh basil leaves, julienne cut
  • 2 tablespoons freshly-squeezed lime juice
  • 1 tablespoon rice vinegar
  • 1 teaspoon toasted sesame oil

Directions:

Add ingredients for salmon marinade to a large, shallow dish, whisk together and add salmon filet. Coat both sides and let marinate in refrigerator for 30-60 minutes.

Add ingredients for citrus rainbow filling, in the order listed above, to a medium mixing bowl. Stir with rubber spatula to combine.

Preheat nonstick grill pan over medium heat. Cook salmon filet for 3-5 minutes on each side. Remove cooked salmon to cutting surface. Use serrated knife to cut salmon into 1-inch thick pieces.

Place 3 pieces salmon into center of tortilla then spoon 1.5-2 tablespoons citrus rainbow filling on top of salmon pieces. Fold in half like a taco and secure with a toothpick to hold together. Repeat with remaining 9 tortillas.

Yield: 10 servings

Sarah M.

Grilled Shrimp Appetizer Bites

with Tropical Sweet Chili Glaze

Appetizer Course

Ingredients:

  • 1 cup Pineapple Orange Juice
  • ¼ cup sweet chili sauce
  • ¼ cup red onion, finely chopped
  • 2 Tablespoons honey
  • Pinch of sea salt
  • ½ pound fresh shrimp, shelled and deveined
  • ½ teaspoon salt
  • ½ cup fresh pineapple, cut into chunks
  • ½ cup fresh blackberries
  • 2 Tablespoons fresh chives and parsley, finely chopped

Directions:

Prepare a medium-hot fire on a charcoal grill with a cover or preheat a gas grill to medium high. Soak wooden skewers in water for 10-15 minutes.

Place pineapple orange juice, sweet chili , red onion and salt in a large sauté pan. Place on burner and cook 20 minutes until sauce becomes syrup-like. Stir in honey, set off direct heat.

Thread shrimp and pineapple on skewers. Sprinkle with salt. Baste shrimp with glaze reserving ¼ cup for dipping. Place on the grill for 5-7 minutes, turning once and basting with glaze one more time. Remove from grill.

Assemble small plates by placing about 1/4 teaspoon of glaze on the bottom of each dish for dipping. Thread 1 blackberry, 1 shrimp, 1 pineapple on a toothpick and place in each small tasting plate. Garnish with chopped chives and parsley. Serve immediately.

Terri C.

FESS PARKER'S BIRTHDAY SHRIMP APPETIZER

Appetizer Course

Ingredients:

  • 1 lb large shrimp, peeled and deveined with tail on
  • 1/4 olive oil
  • zest of 1 lemon
  • 1 teaspoons garlic powder
  • 1/2 teaspoon salt
  • 1 teaspoon pepper
  • 6 tablespoons butter
  • 1/2 cup triple sec
  • Lemon wedges and your favorite green herb, for garnish

Directions:

In a large bowl, combine olive oil, lemon zest, garlic powder, salt and pepper. Add shrimp and toss to coat.

Heat a large sauté pan over medium high heat. Add 3 tablespoons of the butter and cook, being careful not to burn, until browned. Add 1/2 of the shrimp in a single layer and cook on one side for 1 to 1/2 minutes or until lightly browned. Pour 1/4 cup of the triple sec in to the pan and turn shrimp. (For a show, a bit crispier shrimp, and you are comfortable cooking with fire, you can light the pan after you pour in the triple sec. The shrimp will flame for only a few seconds when the alcohol burns off.) Cook shrimp until sauce thickens, about 1 to 1 1/2 minutes.

Pour onto a serving platter, garnish with small lemon wedges and herb sprigs and either pass with toothpicks or serve on small plates. Alternatively, you can cover shrimp loosely with foil and cook the remaining batch of shrimp and serve as shown above.

This shrimp dish goes well with a glass of Fess Parker's Pinot Noir!

Trish W.

Quinoa Salmon Pinwheels

Appetizer Course

Ingredients:

  • Quinoa Salmon Mixture:
  • 3 / 4 Cup Quinoa (dry)
  • 1 1/2 Cup Water
  • 1 / 2 Cup Red Pepper, chopped
  • 1 shallot, chopped
  • 1 clove garlic, minced
  • 2 Tablespoons Dijon mustard
  • 1 Teaspoon lime juice
  • 1 Teaspoon salt
  • 1 / 2 teaspoon pepper
  • 1 Egg, slightly beaten
  • 1 lb Salmon, fresh, chopped
  • Phyllo Dough
  • Pistachios, chopped (optional)
  • Sauce:
  • 1/4 Cup water
  • 1 Cup Blackberries
  • 1 1/2 Cup Cherries
  • 1/2 Teaspoon Lime juice
  • 1/2 Cup Fess Parker Pinot Noir
  • 2 Tablespoons Agave nectar
  • 1/2 Teaspoon fresh Thyme

Directions:

Quinoa / Salmon Pinwheels:

1. Cook quinoa according to directions. (Combine ¾ cup quinoa and 1-1/2 Cup water in small saucepan. Bring to a boil, reduce heat and simmer for 10-12 minutes). Place cooked quinoa in large bowl.

2. Heat sauté pan, add 1 tablespoon olive oil and sauté red pepper, shallot, and garlic for 3-5 minutes until soft. Add to quinoa.

3. Add Dijon mustard, lime juice, salt, pepper, egg, and salmon to quinoa. Combine well.

Preparing pinwheels (preheat oven to 350 degrees):

1. Thaw one 8oz roll of phyllo dough according to package directions.

2. Unroll phyllo sheets on flat surface and cover with plastic wrap and then a damp towel to prevent phyllo from drying. Remove a sheet at a time and recover the remainder.

3. Place one sheet on work area and lightly brush with melted butter, margarine, oil, or spray. Repeat this process until you have at least 6 sheets. You can use more if you want a thicker pastry.

4. Place 2 cups of Quinoa-Salmon mixture on prepared sheets and spread out evenly leaving about a ½” border on the long edge closest to you and a 1” border on the opposite long edge.

5. Lift the long edge that has the ½” border and start rolling (keeping a tight roll)

6. When the roll reaches the 1” border, stop and brush the border with butter or oil. Finish rolling by pressing the 1” border to the outside of the roll to create a seal.

7. Brush roll with butter or oil.

8. Cut small section off end of roll to create a clean edge. Cut roll into 1” to 1-1/2” wide pieces.

9. Repeat Steps 3 through 8. There should be enough to make 20-30 rolls.

10. Line a baking sheet with foil. Spray foil with oil.

11. Place rolls, on cut edge on prepared baking sheet.

12. Bake for 20-25 minuites.

Sauce:

1. Place ¼ cup wate and blackberries in small saucepan and bring to a boil. Simmer until berries begin to break down, about 5 minutes.

2. Pour berry mixture through a fine strainer set over a bowl. Press berries to release liquid. Discard residue remaining in strainer.

3. Return berry mixture to saucepan.

4. In a blender, combine 1-1/2 cups cherries, ½ teaspoon lime, ½ cup wine; whirl until pureed. Rub mixture through fine strainer into saucepan containing blackberries.

5. Add 2 tablespoons agave nectar and thyme to berry mixture.

6. Bring to a boil; reduce to a simmer and cook until reduced by half – about 15 minutes.

Plate: Place pinwheels on plater, drizzle with sauce, sprinkle with pistachios.

Todd S.

Gorgonzola & Fig Jam

in Puff Pastry

Appetizer Course

Ingredients:

  • 1 Puff Pastry sheet, thawed at room temperature
  • 4 ounces crumbled Gorgonzola Cheese
  • 1/2 cup Fig Jam

Directions:

Preheat oven to 400 degrees.

Unfold pastry onto a lightly floured surface.

Roll the pastry sheet into a 14-inch square.

Cut the pastry sheet into 36 squares.

Press the squares into 36 mini muffin pan cups.

Bake 10 minutes until golden.

Place a few pieces of cheese into each pastry cup and top with 1/2 tsp Fig Jam.

Bake about 5 minutes, or until filling is hot.

Dawn S.

Pecan-Crusted Polenta Rounds

with Camembert

Appetizer Course

Ingredients:

  • 1/4 cup finely chopped pecans
  • 1/4 cup Panko breadcrumbs
  • 4 (1/2-inch) slices pre-made polenta*
  • fine sea salt and freshly ground black pepper
  • 1/4 cup all-purpose flour
  • 1 egg, beaten
  • 1 tablespoon grapeseed oil or light olive oil
  • 1 tablespoon unsalted butter
  • 4 ounces ripe camembert cheese, at room temperature
  • baby arugula leaves, for serving
  • 2 teaspoons cooked and finely chopped bacon or turkey bacon
  • *Pre-made tubes of polenta are readily available at traditional grocery stores. Unwrap polenta and pat dry before slicing into 1/2-inch rounds.

Directions:

Polenta rounds are crusted with sweet pecans, cooked briefly until golden, then topped with creamy, nutty Camembert cheese and a kiss of salty bacon. They are delicious, easy to prepare and the perfect pairing for Fess Parker Pinot Noir!

Combine pecans and breadcrumbs in a small bowl; stir until well mixed. Place flour and egg in separate small bowls.

Sprinkle polenta rounds lightly on both sides with salt and pepper. Dredge one at a time in flour; shake off excess. Dip each round in beaten egg and gently press into pecan mixture until well coated on all sides.

Heat oil and butter in a medium non-stick skillet over medium-high heat; add polenta rounds. Cook about 2 minutes on each side, or until golden (watch carefully to avoid burning the coating). Drain on paper towels.

While polenta is still hot, quickly spread about 1 ounce of camembert over each round.

Arrange a light layer of arugula over 4 small appetizer plates. Center one polenta round on each plate and sprinkle each with 1/2 teaspoon bacon.

Yield: 4 servings.

Lisa S.

Herb & Mushroom Pizazz Bars

Appetizer Course

Ingredients:

  • 1 tablespoon extra virgin olive oil
  • 2 cloves garlic, finely chopped
  • 4 oz. package diced pancetta
  • 3 - 8 oz. packages sliced baby bella mushrooms
  • 1 tablespoon each: dried thyme, oregano, basil and parsley
  • 1 teaspoon each salt and pepper
  • 2 eggs, slightly beaten
  • 2 tablespoons dijon mustard
  • 1 cup shredded mozzarella
  • 1/2 cup parmesan cheese
  • 1 cup heavy whipping cream
  • 8 oz. loaf italian bread, tear into 1 inch pieces

Directions:

Preheat oven to 350 degrees using center rack

Spray 9 x 13 baking dish with vegetable shortening

In a small saute pan place olive oil and ham, cook over medium heat for 5 minutes. Stir in garlic for additional 1 minute. Remove from heat. In a food processor mince mushrooms, herbs, salt and pepper and sauteed mixture. Turn into a large bowl, cover and marinate in refrigerator 1 hour.

Stir in eggs, dijon, cheeses and cream. Fold in bread until moistened well. Pour into baking pan and smooth out to edges. Cover with foil and place in oven for 45 minutes. Let set for 10 minutes. Cut into 30 bars.

Cooks note: Any mushrooms could be used and fresh herbs when available.

Sandra B.

Chorizo Topped Corn Cake

with Caramelized Onion and Citrus Mango Salsa

Appetizer Course

Ingredients:

  • Corn Cake:
  • 1 cup flour
  • ½ cup cornmeal
  • 1 cup creamed corn
  • 1 egg
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ¼ cup sugar
  • ½ cup milk
  • ½ cup sour cream
  • ½ cup butter, room temperature
  • Chorizo:
  • ½ pound ground chorizo
  • 1 teaspoon crushed garlic
  • 2 Roma tomatoes, diced
  • Caramelized Onions:
  • 1 large onion, finely sliced
  • 2 tablespoons butter
  • 1 tablespoons orange marmalade
  • Citrus N’ Mango Salsa:
  • 2 ripe mangos, peeled, chopped
  • 1 small orange, peeled, chopped
  • ¼ cup jicama, diced
  • ½ cup red bell pepper, diced
  • ¼ cup green onion, finely diced
  • 1 Anaheim Pepper, finely diced
  • 1 jalapeño pepper, finely diced
  • ¼ cup cilantro, chopped
  • ½ teaspoon salt
  • 2 tablespoons sweet red chili sauce
  • 1 teaspoon sriracha sauce
  • 1 tablespoon lime juice

Directions:

Corn Cake:

Combine all ingredients and pour into greased 6 count muffin pan. Fill muffin cup ¾ full and bake at 350 degrees for 25 to 30 minutes until set. Allow to cool 5 minutes before removing from pan. (Corn cake will be soft and may need to be loosened with knife around edges)

Chorizo:

Brown chorizo in a large skillet, over medium heat. Drain grease from chorizo, if necessary. Add garlic and diced tomatoes and cook for 2 to 3 minutes longer until tomatoes are starting to break down slightly and chorizo is completely cooked. Remove from heat.

Caramelized Onions:

Cook onion in butter, over medium low heat until almost translucent. Add marmalade and continue to cook until browned.

Citrus N’ Mango Salsa:

Combine mango, orange, jicama, red pepper, onion, Anaheim pepper and jalapeño pepper. Add cilantro and salt. Combine sweet chili sauce, sriracha and lime in a small bowl. Pour sauce over mango and toss gently just to combine. Refrigerate for at least 10 minutes.

To serve:

With the back of a teaspoon, press the center of corn muffins to form slight indentation in top. Spoon chorizo on corn cake and top with caramelized onion. Serve with mango salsa.

Serves 6

Note: Corn cake recipe can be prepared in greased 8x8 casserole pan and spooned onto plate. Increase baking time to 40 minutes.

Darlene B.

Crostini with Goat Cheese,

Fig, Pancetta, and Mint

Appetizer Course

Ingredients:

  • 1 loaf french bread
  • 2 tablespoons extra virgin olive oil
  • 6 slices thin sliced pancetta
  • ½ cup pine nuts
  • 18 dried mission figs
  • 2 tablespoons honey
  • 1 teaspoon pure truffle oil (if you can’t find a good quality oil leave this ingredient out)
  • 1 teaspoon lemon zest
  • 1 large garlic clove
  • 6 tablespoons goat cheese at room temperature
  • 3 tablespoons fresh mint chopped fine

Directions:

These crostini, topped with sweet, salty, and tangy ingredients, awaken the taste buds in one beautiful bite and pair tremendously with Fess Parker Pinot Noir.

Preheat oven to 400 degrees. Slice bread on a diagonal into ¼ to ½ inch slices (about 18 slices). Place on a cookie sheet and drizzle with olive oil. Bake for about ten minutes until golden and crispy.

Meanwhile, cut pancetta into thin strips and cook over medium high heat until crispy. Remove from pan and set aside. Wipe pan with paper towel. In same pan toast pine nuts until golden and set aside. Chop figs into small pieces and mix with honey, truffle oil, and lemon zest.

When crostini are done, chop garlic clove in half and rub over each crostini. Spread about 1 teaspoon goat cheese on each crostini. Top with fig mixture, crispy pancetta, pine nuts, and chopped mint.

Serving Size: 3 crostini.

Serves 6 as an appetizer.

Jennifer D.

Pancetta and Asparagus Risotto

Appetizer Course

Ingredients:

  • 2 oz. pancetta
  • 1 shallot, finely chopped
  • 2 cloves garlic minced
  • ½ tbsp. unsalted butter
  • 1 cup Arborio rice
  • 1 bunch asparagus (roasted)
  • 2 cups organic free range Trader Joe’s chicken broth
  • 2 cups Trader Joe’s Petit Viogner
  • 10 chives chopped

Directions:

Pre- heat oven to 425 ̊ F. Trim asparagus and then place on baking sheet toss with olive oil, 1/8 tsp garlic powder, 1/8 tsp onion powder, ¼ tsp thyme, salt and pepper to taste. For 20-25 min turning the asparagus over half way through, if the asparagus are small reduce the cooking time. After they are finished cooking cut into 1 inch slices and set aside.

For the risotto start by cooking the pancetta in a 12” pan (make sure the height of the pan is no less than 2 inches), do NOT add any olive oil as the pancetta will render fat, cook pancetta until partially browned then add shallots, cook until shallots appear slightly translucent on med-low heat. Once shallots become translucent add the garlic and cook stirring continuously for about a minute then add the Arborio rice and brown for approximately 1 minute stirring continuously. Add 1 cup chicken broth and cook stirring continuously until most of the liquid is absorbed, then repeat with 1 cup of the Viogner. If the liquid is evaporating too quickly make sure to turn the heat down to low. Repeat the chicken broth and wine additions one more time stirring continuously. Once the risotto has a small amount of liquid left make sure the burner is set to low and then add the ½ tbsp of butter and mix until the butter is melted. Then add the asparagus and chives and mix until all the ingredients are well dispersed. Salt and pepper to taste.

Meghan H.

Pepper Crusted Seared Ahi Tuna

with a Blueberry/Pomegranate Balsamic Vinegar Reduction

Appetizer Course

Ingredients:

  • 4-6 tbsp fresh cracked black pepper
  • 1 tbsp white pepper
  • 1 ahi tuna fillet
  • 1/4 cup fresh blueberries
  • 1/2 cup Fess Parker Pomegranate Balsamic vinegar

Directions:

Start by putting the blueberries into a food processor. While the blueberries are being liquified gradually add the balsamic vinegar. Once the mixture becomes even remove from food processor and put in a pot on the stove on low stirring occasionally until it reduces and starts to tighten. While the reduction is on the stove take the black and white pepper and mix together in a small bowl. Crust the Ahi and place on a flat grill and quick sear the so the center is still raw. Remove and plate and with a table spoon drizzle over the reduction or place on the side as a dip.

Christopher B.

Smothered Enchillades

entree Course

Ingredients:

  • 2 pounds ground beef
  • 1 (16-ounce) container sour cream
  • 1 (1 1/4-ounce) package mild taco seasoning mix
  • 1 (4.5-ounce) can chopped green chiles, divided
  • 2 (10 3/4-ounce) cans cream of chicken soup
  • 8 (8-inch) flour tortillas
  • 2 cups (8 ounces) shredded Cheddar cheese
  • Garnishes:
  • Homemade Salsa, Sour Cream, Green Onion Curls, chopped fresh cilantro

Directions:

Prep: 10 min., Bake: 25 min.

Brown ground beef in a large skillet, stirring until it crumbles and is no longer pink; drain. Stir in taco seasoning mix and half of chopped green chiles; set aside. Stir together remaining green chiles, soup, and sour cream. Pour half of soup mixture into a lightly greased 13- x 9-inch baking dish. Spoon beef mixture evenly down centers of tortillas; roll up. Place, seam sides down, over soup mixture in baking dish; top evenly with remaining soup mixture and cheese. Bake at 350° for 25 minutes or until thoroughly heated. Garnish, if desired.

Alyce , Castlerock, CO.

Scalloped Potatoes

entree Course

Ingredients:

  • 5 to 6 large potatoes
  • saltine crackers
  • milk
  • vienna sausage
  • egg

Directions:

Slice potatoes, place first layer in pan, crumble crackers on top, then a layer of vienna sausage, keep layering as above ending with crackers and vienna sausage. Mix about 1 cup or more with the egg and pour over the top. Cook on 350 for an hour to a hour and a half. Potatoes will be soft when done. This was considered a poor man's meal, back in my grandparents day.

Vicki L.

Grilled Salmon with Lemon-Dill Sauce

entree Course

Ingredients:

  • Marinade:
  • 1 tablespoon canola or olive oil
  • 1 tablespoon chopped fresh dill weed
  • 1 teaspoon grated lemon peel
  • 3 tablespoons lemon juice
  • 2 tablespoons honey
  • 1/2 teaspoon garlic-pepper blend
  • 1 lb salmon fillets, cut into 4 pieces (4 oz each)
  • Lemon-Dill Sauce:
  • 1 container (6 oz) Yoplait Greek Fat Free plain yogurt
  • 1 tablespoon chopped fresh dill weed or 1 teaspoon dried dill
  • 1/2 teaspoon grated lemon peel
  • 1 tablespoon lemon juice
  • 1/8 teaspoon pepper

Directions:

Heat gas or charcoal grill. In small bowl, mix all marinade ingredients except salmon. In 8-inch square (2-quart) glass baking dish, arrange salmon pieces skin side up in single layer. Pour marinade over salmon; turn to coat. Cover with plastic wrap; refrigerate 20 minutes. Heat gas or charcoal grill. Brush grill rack with oil. Remove salmon from marinade; discard marinade. Place skin side down on grill over medium heat. Cover grill; cook 10 to 15 minutes or until salmon flakes easily with fork. Meanwhile, in small bowl, mix sauce ingredients. Serve with salmon.

Christine S.

Salt-crusted filet mignon

with goat cheese creamed spinach, crispy shallots & Fess Parker syrah reduction

entree Course

Ingredients:

  • filet mignon
  • kosher salt
  • butter
  • oil
  • 1/2 cup of Fess Parker Syrah
  • 1 tablespoon of red current jelly
  • cracked black pepper
  • large container of baby spinach
  • 4 oz of fresh goat cheese
  • 1/4 cup of heavy cream
  • 4-5 shallots
  • AP flour

Directions:

Filet: press one side of each filet into a dish of Kosher salt and place into a hot pan with a combination of melted butter and oil, salt-side down. Cook 3-4 minutes per side depeding on thickness until rare to medium rare - let rest.

Sauces: deglaze pan with 1/2 cup of Fess Parker syrah scraping up any bits on the bottom of the pan and reduce by half, stir in 1 tablespoon of red current jelly and a generous amount of cracked black pepper, set aside, but keep warm.

Spinach: blanch large container of baby spinach in boiling salted water until spinach wilts - quickly drain and shock with cold water to keep the green color. Using your hands, remove as much water as possible from the spinach. Roughly chop the spinach and add it to a pot with some melted butter. when heated thru, add 4 oz of fresh goat cheese and 1/4 cup of heavy cream and stir until cheese melts and ingrediants are well combined. Salt and pepper to taste.

Shallots: peel 4-5 shallots and cut them such that ring result. Seperate the rings and dredge them in AP flour mixed with seasoned salt and pepper. Shake off excess flour and working in a few batches add them to a pot with 2-3 inches of cooking oil heated to 350 degrees. When shallots brown slightly (roughly 60-90 seconds), remove and place on paper towels to drain.

Plating: place 1 tablespoon of the sauce in the middle of the plate and spread such that a 4-5 inch diameter circle forms and a dd some additional dots around the plate. Place 3 tablespoons of the spinach off center and tilt one filet on top such that part of it is resting on the spinach and part of is in the suace. Sprinkle srispy shallots over steak and around the plate. Enjoy.

William P.

Garlic Pineapple Chicken

entree Course

Ingredients:

  • 1 lb. raw chicken breasts cut into cubes
  • 1 cup pineapple chunks
  • 1 cup pineapple juice
  • 2 crushed garlic cloves
  • 1 tsp. salt

Directions:

Marinate the chicken in the juice, garlic and salt mixture for several hours. Skewer chicken and pineapple chunks and grill until tender. Serve with white wine.

Ilene C.

Bacon Tomato Pasta

entree Course

Ingredients:

  • Box of Penne (1lb)
  • Package of bacon or pancetta (1lb) diced
  • Red Onion diced
  • teaspoon or so of chili flakes
  • 4 cloves of garlic
  • 1 (28oz) can of diced tomatoes (not drained)
  • 1/2 cup of Fess Parker Syrah,
  • asil (handful)
  • Grated Parmesan
  • Salt & pepper

Directions:

Cook pasta according to package. While pasta is cooking, in a large saute pan add bacon & saute until bacon is crispy. Remove bacon on a paper-lined plate. With the bacon fat cook onions & chili flakes. Cook until onions are translucent then add garlic, cook for 2 minutes then add tomatoes. Saute for 5 minutes then deglaze with Fess Parker Syrah. Drain pasta & add to tomato mixture pan. Add basil and bacon. Toss with parmesan and add salt & pepper. Bon Appetit!

Viviana V.

Hawaiian shredded pork sandwiches

entree Course

Ingredients:

  • 1 small can tomato sauce
  • 1 small can of sugar
  • 1 small can of Japanese rice wine (sake)
  • 8 slices of ginger
  • 3 cloves of garlic, sliced
  • 5 lbs of pork butt
  • Cooking oil

Directions:

In skillet fry pork butt in oil to sear all sides. Meanwhile pour 1 can of tomato sauce into crockpot. Using same can measure 1 can of sugar. Pour into crockpot. Using same can measure 1 can of sake. Mix. Add seared pork butt, garlic and ginger. Cook on high for 4 hours. Shred pork and thicken liquid with a mixture of cornstarch and water. Mix shredded pork into thickened liquid. Serve hot or warm in Hawaiian sweetbread rolls.

Elaine N.

Spring Short Ribs

entree Course

Ingredients:

  • 2 1/2 pounds beef short ribs
  • 2 tablespoons canola oil
  • 1/4 cup chopped onion
  • 1/4 cup chopped carrot
  • kosher salt and freshly ground black pepper
  • 1/4 cup chopped celery
  • 3 cloves garlic,minced
  • 4 sprigs thyme,leaves removed,plus extra for garnish
  • 1 bay leave
  • 3 cups low sodium beef stock
  • 1 cup Fess Parker Syrah Wine
  • 1 14-ounce can chopped tomatoes,with juice
  • 4 leeks(white part only)
  • 3 tablespoons unsalted butter
  • 1 cup half and half
  • 1/4 cup water
  • 1 cup peas,fresh or frozen
  • zest of 1 lemon

Directions:

In large dutch oven heat oil over medium heat. Add short ribs and brown them on all sides. Add onion and carrots and cook 5 minutes. Season with salt and pepper. Add celery,garlic,thyme and bay leaf. Add stock,wine and tomatoes. Bring to a boil,reduce to a simmer, cover and cook 1 1/2-2 hours, until tender.

While short ribs cook,cut leeks length-wise, then into 1/8-inch thick slices. In large skillet melt 2 tablespoons butter over medium heat. Add leeks and cook 3-4 minutes. Add half and half, season with salt and pepper and simmer 10 minutes. Cover and let stand.

Remove ribs to platter and cover. Spoon off fat from liquid in dutch oven and simmer 8 minutes. Strain into saucepan, set aside and keep warm.

In small saucepan, boil 1/4 cup water and cook peas, with remaining 1 tablespoon butter, until tender. Drain and season with salt and pepper.

To serve: Divide leeks among 4 plates, placing ribs on top. Sprinkle with peas and pour sauce around outside of plates. Top leeks with lemon zest. Garnish with fresh thyme sprigs.

Serves 4

Sherry R.

Steve's Spicy Fish Stew

entree Course

Ingredients:

  • 5 T. olive oil
  • 3 red bell peppers, seeded and cut into ½-inch pieces
  • one onion, chopped
  • 4 T. chopped scallions
  • 4 T. chopped garlic
  • ¼ C. fennel shavings
  • ¾ C. dry white wine
  • 2-3 pinches of saffron
  • 1 to 1½ t. cayenne pepper
  • 3-4 T. chopped basil
  • sea salt and black pepper
  • 2 lb. halibut, cut into cubes
  • juice from 1-2 limes
  • 28 oz. can diced tomatoes with juice
  • ¾ C. cilantro

Directions:

In large saucepan, sauté peppers, onions and scallions in olive oil over medium heat for 6-7 minutes, until soft.

Add garlic and fennel and sauté for another 2 minutes.

Add white wine, saffron, cayenne and basil, bring mixture to boil and let liquid reduce by ¼.

Add sea salt, pepper, fish and lime juice. Cook fish until almost done, about 7 minutes.

Add diced tomatoes and cilantro. Bring to boil then reduce to simmer for 2-3 minutes.

Serve over rice.

Stephen B.

Guacamole Bison Burger

entree Course

Ingredients:

  • 2 strips of bacon
  • 1 lbs ground bison
  • salt and pepper to taste
  • 2 slice Swiss cheese
  • Whole wheat bun
  • 2 slices tomato
  • 1/ cup fresh guacamole

Directions:

Grill bacon, set aside. Form 2 patties with the ground bison, salt and pepper to taste, and grill until done. Place 1 slice of Swiss cheese over each patty and melt. Toast whole wheat buns. Assemble burgers with bison patty (with melted cheese, 3 tbs. guacamale, a strip of bacon cut in half, and topped with tomato.

Rita R.

Chicken Salad with Dried Cranberries

entree Course

Ingredients:

  • chicken
  • dried cranberries
  • walnuts
  • celery
  • mayonnaise
  • black pepper
  • dried dill weed
  • lettuce leaves

Directions:

My recipe is a chicken salad with dried cranberries, walnuts and celery mixed with mayonnaise. Season with black pepper and dried dill weed and serve on lettuce leaves.

Elaine R.

Alumafiesta Chicken

entree Course

Ingredients:

  • For The Chicken:
  • Juice of 1 Valencia orange for marinade
  • 1 T olive oil
  • 1 C. finely chopped yellow onion (about ½ large onion)
  • 2 small cloves garlic, minced
  • 2 Tbsp. chopped fresh Rosemary
  • Salt and freshly ground black pepper
  • 2/3C. dried apricots (about 3 oz) plumped in hot water,
  • drained and cut into 1/4" pieces
  • 1/2 cup fresh honey goat cheese (2-3 oz)
  • 2 Tblsp. sun dried tomatoes, julienne
  • 2 whole, boneless, skinless chicken breasts
  • (about 2 pounds total) each cut in half lengthwise
  • 1 egg, lightly beaten
  • 1 C. Japanese panko crumbs or use toasted
  • coarse bread crumbs
  • 5 Tblsp. unsalted butter
  • Cooking string, whole fresh rosemary for garnish
  • thin sliced orange, cut in half to form moon
  • For the Orange Sauce:
  • 1 c. orange juice
  • Zest of one orange
  • ½ c. Fess Parker dry white wine
  • 1 c. heavy cream
  • 2 tsp finely chopped fresh rosemary
  • 3 Tblsp. butter, cut into cubes
  • Salt to taste

Directions:

For Chicken:

Preheat oven to 400 degrees F. Rinse chic breasts and put in zip-lock bag, add juice of 1 Orange (about ¾ c. juice). Seal and set aside to marinate in refrig for 2-4 hours.

In sauté pan, heat olive oil over med-high heat. Add onions, cook for 5 min. turn the heat down to med and add the garlic. Cook 5 min, stirring frequently. Don’t let onions and garlic brown. Add chopped rosemary, salt and pepper to taste, cook until the onions are translucent, 5-10 min. Add apricots, cook until heated through, 5 min. Remove pan from heat, let cool for 10 min. Thoroughly mix in the goat cheese & sun dried tomatoes, set aside.

Remove chic breast from marinade; place each breast between 2 pieces of plastic wrap/wax paper. With a kitchen mallet, pound the breasts until they are between 1/8 and ¼ inch thick. Discard the remaining marinade. Spread about ¼ cup stuffing down the center of each chicken breast. Fold up short ends of chicken breast; roll one long side jelly-roll-fashion to the other side. Tie ends with string to secure. Place egg in a shallow bowl & panko crumbs in another. Dip chicken in egg, then roll in panko crumbs until completely coated. In ovenproof sauté pan, melt 5 T unsalted butter over med-high heat. Place chicken in pan, brown all sides, about 8 min. Put pan in the oven & bake until the chicken is a deep golden color and firm when pressed, 10-12 min. When done, remove strings and put chic on a warmed platter, tent with foil.

For Sauce:

Place the pan over high heat & deglaze it w/ Fess Parker wine. Add orange juice, simmer on med heat until reduced by half. Strain & return to saucepan. Stir/whisk in heavy cream, bring to a gentle simmer, allow to reduce & thicken over low heat. Stir in orange zest, rosemary &cold butter cubes…set aside briefly in a warm place.

Slice breast into even slices. Drizzle sauce over plate, place sliced breast pieces on the sauce attractively, garnish w/ rosemary sprigs/orange slices. Serve immediately.

Pamela L.

Miso Glazed Sea Bass

entree Course

Ingredients:

  • 1/3 cup sake
  • 1/3 cup Mirin
  • 1/3 cup light yellow miso (regular miso good also) - fermented soybean paste
  • 3 tablespoons packed brown sugar
  • 2 tablespoons soy sauce
  • 4 6oz sea bass fillets about 3/4 inch thick
  • 2 tablespoons chopped green onions
  • 2 tablespoons chopped fresh basel

Directions:

Mix first 5 ingredients in bowl suitable for marinating - add fish, turn to coat - cover and refrigerate for between 2 and 6 hours

Preheat broiler. Remove fish from marinade. Place fish on rimmed baking sheet. With broiler door slightly open broil fish 6 inches from heat until just opaque - about 3 minutes a side. Transfer to plate and sprinkle with green onions and basil and serve.

Jacquelyn D.

Seared Ahi Tuna Warm Salad

entree Course

Ingredients:

  • arugula
  • heirloom tomatoes
  • cucumber
  • baby new potatoes
  • butter
  • parsley
  • baby portabella mushrooms
  • ahi
  • olive oil
  • balsamic vinegar
  • crushed red pepper flakes
  • chopped fresh parsley
  • pine nuts
  • fresh avocado
  • wasabi
  • light balsamic dressing

Directions:

This is served on a bed of arugula, heirloom tomatoes, and cucumber. Baby new potatoes are boiled and mixed with a little butter and parsley and served whole in the salad. Baby portabella mushrooms and sauteed and also sprinkled over the salad base.

The ahi is marinaded in olive oil, balsamic vinegar, crushed red pepper flakes, and chopped fresh parsley. Sear on either side so it is still raw in the middle.

Add to the top of the salad. Top with some pine nuts and a slice or two of fresh avocado. Serve with a side of of wasabi and some a light balsamic dressing (on the side).

Tim M.

Nicole C's Short Ribs

entree Course

Ingredients:

  • 3 tablespoons olive oil
  • 2 lbs. boneless beef short ribs, trim the fat
  • 2 cups white onions chopped
  • 1 1/2 cups carrots, chopped
  • 3 stalks celery chopped
  • 2.5 tablespoons all purpose flour
  • 4 cups beef broth
  • 3 cups Fess Parker Pinot Noir
  • 1.5 tablespoon tomato paste
  • 1.5 tablespoons chopped fresh rosemary
  • 4 cloves of fresh garlic, finely diced

Directions:

Heat oven to 325. Sprinkle short ribs with salt and pepper to taste. Place short ribs in a dutch oven greased with the 3 tablespoons of olive oil and heat on stovetop medium high heat and brown each side. Remove short ribs from the dutch oven. Add onion, carrot, celery to the pot and cook for about 6 minutes. Add the wine and bring to a boil. Then add the flour, beef broth, tomato paste, rosemary and garlic. Return the short ribs to the dutch oven and reduce heat to medium until it starts to simmer. Then put the dutch oven in the preheated oven, covered, for 2.5-3 hours until the meat is tender and can be flaked with a fork.

Nicole C.

JERK CHICKEN

entree Course

Ingredients:

  • 6 Scallions, greens only, thinly sliced
  • 2 large shallots, finely minced
  • 2 cloves garlic, finely minced
  • 1 tablespoon finely minced fresh ginger
  • 1 teaspoon finely minced seeded and ribbed hot pepper (scotch bonnet is traditional, but you can substitute with 2 teaspoons of jalapeno)
  • 1 tablespoon ground allspice
  • 1 teaspoon fresh ground black pepper
  • 1/4 teaspoon cayenne pepper
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme
  • 1 teaspoon sea salt
  • 1 tablespoon dark brown sugar
  • 1/2 cup fresh orange juice
  • 1/2 cup rice vinegar
  • 1/4 cup Fess Parker Frontier Red wine
  • 1/4 cup soy sauce
  • 1/4 cup grape seed oil
  • 6-8 boneless skinless chicken thighs

Directions:

In a bowl, combine scallion greens, shallots, ginger, and hot pepper and reserve. In a separate bowl, combine allspice, black pepper, cinnamon, nutmeg, thyme, sea salt, and brown sugar. Mix thoroughly. To the bowl of dry spices, add orange juice, rice vinegar, red wine, and soy sauce. Slowly drizzle in oil, whisking constantly. Add the scallion mixture and stir to combine. Let rest 45 minutes.

Rinse the chicken thighs and pat dry with a paper towel. In a large container add the chicken thighs and the mixture; cover and refrigerate 18 to 24 hours. Pre-heat oven to 350 degrees. Remove the marinated chicken thighs and place in baking dish with sauce. Bake for 40-45 minutes, depending on the size of the chicken thighs, basting occasionally with the sauce. Chicken thighs should be adequately cooked at this point.

Prepare hot coals for grilling. Grill chicken over medium heat for 5-7 minutes per side, depending on your grill. Pour remaining sauce from baking pan in pot and bring to a boil for 3 minutes on the stove. For a thicker sauce, you can add flour or corn starch and thicken to desired consistency. Pour sauce in serving bowl.

Place cooked chicken on serving platter with sauce spooned over top; serve with extra sauce on the side. Good side dishes are grilled vegetables of choice and steamed brown or white rice (the sauce is excellent on the rice!).

Tawny D.

Herb Crusted Lamb

w/ Syrah-Berry Drizzle & Mushroom Farro

entree Course

Ingredients:

  • For the Lamb:
  • 2 - Lamb Racks (1/2 rack per person)
  • 2- cups Panko bread crumbs
  • ½ - cup Chopped Parsley,
  • ½ - cup fresh Mint, leaves removed and chopped (reserve a few whole sprigs as garnish)
  • 2-3 - sprigs fresh Rosemary, stems removed
  • 1- cup Stone Ground Mustard
  • 2- tbsp Smoked Paprika
  • 1 - tbsp Roasted Corriander. ground
  • Sea Salt
  • Cracked Mixed Peppercorns
  • Olive Oil
  • For the Syrah-Berry Drizzle:
  • 1 – pint Fresh Blueberries
  • ¼ – cup Seedless Raspberry Jam
  • 1 cup – Fess Parker Syrah
  • ¼ - teaspoon Sea Salt
  • ¼ - teaspoon Cracked Mixed Peppercorns
  • For the Farro:
  • 12 - ounces, Farro
  • 1/2 - cup Butter
  • 2 - large Shallots, minced
  • 2 - cloves Garlic, minced
  • 4 - cups Roasted Chicken or Vegetable Stock
  • 2 - pints Ostyer Mushrooms, woody stem ends removed
  • 2 - teaspoons Fresh Thyme, stems removed
  • Truffle Salt (or sub with Sea Salt) to taste
  • Cracked Mixed Peppercorns to taste
  • Water

Directions:

Preheat Oven to 375 degrees

Step 1: Trim the fat cap and any excess silver skin from the lamb. Rub the racks with the paprika, coriander, sea salt & pepper. Heat a large cast iron or ovenable heavy skillet to med-high, add 1-2 teaspoons of olive oil to pan and immediately add the racks...searing them 2-3 minutes on both sides; remove from heat and allow to cool slightly.

Step 2: Begin the farro side dish by lightly toasting the mushrooms in a dry non stick pan for 3-4 minutes over med-low heat; stir in the thyme leaves, then remove the mushrooms from the pan and set aside. Next, to the same pan, add the farro and toast for 2 minutes. Add in the butter, shallots and garlic and continue to saute 2-3 minutes more. Reduce heat to simmer and begin adding the stock one cup at a time; stirring often. Once all the stock has been absorbed (approx 15 minutes) test the farro for doneness. The grains should be al dente. If the grains are still too firm, add a little water and continue to simmer. Season with truffle salt & pepper to taste. Add the mushrooms to the pan and allow to reheat. (Note: the farro can be made in advance and the reheated with a little liquid.)

Step 3: While the farro is cooking finish the lamb rack prep by coating the racks with stone ground mustard. Next, mix the panko crumbs with the fresh herbs and press onto the mustard coated racks. Drizzle the racks with a little olive oil and place them in the oven to finish cooking for 25-30 minutes or until they reach an internal temp of 130 degrees. Remove from oven and let rest 5 minutes before serving.

Step 4: Meanwhile, heat a small saucepan to medium and add the blueberries and wine to the pan; simmer 15-20 minutes. Add the jam, salt and pepper to the saucepan and continue to simmer until mixture is reduced by half.

Step 5: Slice the rested racks and arrange 4 chops atop each serving of farro. Drizzle the lamb chops with the Syrah-Berry reduction and garnish with the reserved mint.

Sharon D.

Plum Perfect Asian Steak

entree Course

Ingredients:

  • 1/4 cup soy sauce
  • 1/4 cup Asian plum sauce
  • 2 tablespoons fresh lime juice
  • 2 green onions, thinly sliced
  • 1 garlic clove, minced
  • 2 teaspoons fresh ginger, grated or minced
  • 2 tablespoons toasted sesame oil
  • 3 tablespoons packed light brown sugar, divided usage
  • 1 teaspoon freshly ground black pepper, divided usage
  • 1 teaspoon kosher salt
  • 1 hanger steak (about 2 pounds) trimmed and halved lengthwise, or 2 skirt steaks
  • 3 large plums, halved and pitted
  • 2 tablespoon extra-virgin olive oil
  • Optional garnish: thinly sliced green onions

Directions:

Combine soy and plum sauces, lime juice, green onions, garlic and ginger in a bowl; whisk in sesame oil gradually. Add 2 tablespoons of the brown sugar and ½ teaspoon of the black pepper, blending well; reserve.

Preheat grill to HIGH; clean and oil grill grates. Mix salt, remaining tablespoon brown sugar and remaining ½ teaspoon black pepper; sprinkle evenly over steak, then grill for about 3 to 5 minutes per side for medium-rare.

Place cooked steak into a shallow dish; prick vigorously with a fork. Reserve 2 tablespoons of the soy mixture; spoon remainder over the steak, cover with foil and rest for 5 to 7 minutes before removing from marinade and carving thinly against the grain.

Meanwhile, brush plum halves with olive oil; place on medium hot grill, cut side down; cook for 3 minutes, then turn, brush with reserved soy mixture and cook for 2-3 additional minutes. Remove and reserve.

Serve sliced steak with plums. Garnish with sliced green onions, if desired. Serves 6.

This “topsy-turvy” technique allows the steak to rest in and absorb the marinade after cooking vs. marinating prior – the result is amazing, perfect and juicy.

This delightful dish pairs so well with Fess Parker Syrah – the grilled/glazed plums reflect the fruit flavors, and the juicy grilled steak accents the earthy flavors and faint aromas of black pepper and smoke in the wine.

Janice E.

Syrah Barbeque Braised Chicken

with Prosciutto Mashed Potatoes

entree Course

Ingredients:

  • 8 chicken thighs, boneless and skinless
  • 3 tbsp lemon juice
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1 tbsp olive oil
  • 3/4 cup Fess Parker Syrah
  • 3/4 cup ketchup
  • 1/3 cup molasses
  • 4 tbsp brown sugar
  • 2 tbsp mustard
  • 14.5 oz diced tomatoes with green chilies
  • 4 cups chopped kale
  • 2.5 lbs potatoes
  • 3/4 cup heavy cream
  • 2 tbsp butter
  • 4 thin slices prosciutto

Directions:

1. Season chicken with lemon juice, salt and pepper. Heat oil in a large pan or dutch oven over medium heat. Place chicken in pan, let cook until browned on both sides, about 10 minutes per side.

2. In a bowl, combine Fess Parker Syrah, ketchup, molasses, brown sugar and mustard. Stir well. Add sauce to pan and stir.

3. Add tomatoes with chilies and kale. Stir well and cover. Reduce heat to low. Let simmer for 1 hour.

4. Add potatoes to a large pot of salted water. Bring to a boil over medium high heat, and let cook until potatoes are tender. Drain.

5. Transfer potatoes to a large bowl. Peel and mash. Add heavy cream and butter and stir well until almost smooth.

6. Preheat oven to 450 degrees. Place prosciutto slices onto a greased baking sheet (or on a non-stick sheet). Bake until almost completely crisp, about 6-7 minutes. Crumble prosciutto.

7. To serve, plate mashed potatoes and sprinkle with crumbled prosciutto. Add braised chicken and kale and spoon sauce over it.

Serves 4

Kadija B.

Espresso Rubbed NY Strip Steaks

with Syrah & Balsamic Infused Onions

entree Course

Ingredients:

  • 4 New York Strip Steaks (1 1/2 inches thick)
  • 1/3 cup gorgonzola cheese, crumbled
  • Espresso Rub:
  • 1/4 cup espresso powder
  • 2 tsp sugar
  • 4 tsp herbes de provence
  • 1 tsp chili powder
  • 1 tsp garlic powder
  • 1 tsp salt
  • 1 tsp black pepper
  • Syrah & Balsamic Infused Onions:
  • 4 TBSP butter
  • 2 large sweet onions, cut in half & thinly sliced
  • 4 garlic cloves, minced
  • 1 1/2 cups Fess Parker Syrah
  • 1 TBSP good quality balsamic vinegar
  • 4 TBSP butter, cut into pats
  • 2 TBSP brown sugar
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 2 TBSP fresh basil, finely minced

Directions:

Espresso Rub:

In small bowl, combine the espresso, sugar, herbs de Provence, chili powder, garlic powder, salt and pepper; stir to combine. Pat the rub mixture on the steaks; set aside.

Preheat the grill to high heat.

While the grill is heating, prepare the onions.

Syrah & Balsamic Infused Onions:

In a large skillet, place the sliced sweet onions, garlic, wine and balsamic vinegar. Bring to a boil, cook, stirring frequently, reducing the liquid by half. Stir in the butter and the brown sugar, reduce to a medium heat and continue cooking until onions are tender and liquid is reduced. Add salt, black pepper and minced basil; allow to simmer for 1 minute more. Remove from heat, setting aside, keeping warm.

Place the New York strip steaks on the grill with tongs. (Never pierce the skin of the steaks with a fork.) Grill for 4 minutes, then flip the steaks with the tongs. Grill for another 4-5 minutes. This amount of grill time will cook a steak medium rare.

Take the steaks off the grill, place them on a platter and tent with aluminum foil. Allow them to rest for 5 minutes.

Serve the steaks with the infused onions and a sprinkling of gorgonzola cheese

Enjoy this flavorful steak with a glass (or 2) of Fess Parker Syrah

Nadine M.

Louisiana Seafood Gumbo

entree Course

Ingredients:

  • Shrimp Stock:
  • 1 1/2 pounds jumbo shrimp with heads and tails
  • 1 onion, halved
  • 2 bay leaves
  • 1 tbsp thyme
  • 1/4 tsp cayenne pepper
  • 2 tbsp Old Bay seasoning
  • 1 tsp Tony Cachere's Cajun seasoning
  • 2 lemons halved and squeezed
  • Gumbo:
  • 1 stick of butter
  • 1/2 cup all purpose flour
  • 2 yellow onions, chopped
  • 2 celery stalks, chopped
  • 1 green bell pepper, chopped
  • 4 garlic cloves, finely chopped
  • 1 bag of frozen sliced okra (NOT whole okra)
  • 1 tsp salt; 1/4 tsp cayenne pepper
  • 1/2 tsp Old Bay seasoning
  • 1/2 tsp Tony Cachere's Cajun seasoning
  • 1 15-oz can diced fire-roasted tomatoes, drained
  • 3 bay leaves; 1 tbsp thyme
  • 1 tbsp gumbo file
  • 2 quarts shrimp stock
  • 1 1/2 pounds peeled shrimp
  • 2 skinless/boneless chicken breasts
  • 2 16-oz packages frozen crawfish tails
  • 1 pound Andouille sausage
  • 3 cups cooked long grain white rice
  • chopped green onions and flat leaf parsley for garnish
  • Crystal hot sauce
  • crusty French bread

Directions:

Shrimp Stock: Peel the shrimp and toss the heads and tails into a large stock pot. Refrigerate the peeled shrimp until ready to put into the gumbo. Add the onion, bay leaves, thyme, cayenne pepper, Old Bay, Tony's, and lemons to the pot. Cover with 2 1/2 quarts of cold water, allow the liquid to slowly come to a boil then lower the heat. Gently simmer for 45 minutes uncovered, skimming any foam off that rises to the top. Strain the stock into another pot to remove the chunky solids. At this point you should have about 2 quarts of stock to use in the gumbo. Cool until needed.

Gumbo: Start with a roux base, melt the butter over medium low heat in a havy bottomed pot. Just as the foam subsides add the flour, stirring constantly with a wooden spoon or whisk to prevent lumps. Cook the roux, stirring constantly, until it is the color of walnuts and smells nutty - approximately 10-15 minutes. Add the onions, celery, bell pepper, garlic, and okra. Season with salt, cayenne, Tony's and Old Bay. Mix in the tomatoes, bay leaves and thyme and cook for 10 minutes stirring until the vegetables are soft. Pour in the cooled shrimp stock and stir until combined. Add the chicken breasts and bring the mixture to a boil. Reduce heat to simmer and cook for approximately 45 minutes, stirring occasionally, until the gumbo is dark and thick. Pull the cooked chicken breasts out, shred them and return them to the pot. Toss in the shrimp, crawfish tails, and sausage. Cook another 15 minutes and taste. Adjust seasonings as needed.

To serve: ladle the gumbo into a shallow bowl and pile rice in the center. Sprinkle with gumbo file, green onions, and parsley. Enjoy with crusty French bread and Crystal hot sauce to taste!

(Other types of seafood may be added as desired: Lump crab meat, oysters, or white fish fillets such as catfish or red snapper. These are added at the same time as the shrimp)

Wendi S W.

Leek and Radicchio Pasta

entree Course

Ingredients:

  • 1-1/4 cup Parmigiano Reggiano finely grated cheese (1/4 cup for topping)
  • 2 Leeks (with most of the top greens) finely ground in a food grinder
  • 1 head Long Radicchio (it’s more bitter than the round one) thinly sliced
  • 1 cup Finely chopped (1/8”) white mushrooms (optional)
  • 1 lb Italian sausage removed from casings and broken into small pieces (Not Villa Roma; Johnsonville okay; fresh is best)
  • 1 lb DeCecco or Brillia fettuccini noodles (fresh are better) (Pepperdillle at TJ’s mmm)
  • 2 Tblsp Butter
  • ¼ cup Extra virgin olive oil (plus additional for pasta)
  • 2/3 cup Heavy cream
  • ¼ cup Dry white wine (Cabernet Blanc or Fume Blanc)
  • ¼ cup Finely chopped Italian parsley
  • Pinch Salt and pepper to taste (1 thinly sliced clove of garlic if you like it)

Directions:

Start a large pot of salted water boiling for pasta.

Remove sausage from casing skins, and break into small pieces, and place in skillet over medium-high heat until browned. Remove from heat, and tilt pan so that grease drains away from meat, and reserve meat for later.

Process leeks in food grinder (Kitchen Aid with fine blade), and transfer to a large 21” frying pan containing butter and olive oil. Add the mushrooms, and season with salt to assist in drawing out the liquid, and cook over medium-high heat for 10 minutes tossing occasionally. Don’t use too much salt, as the cheese will contribute to the seasoning.

This is a good time to put the noodles in the boiling water, so that they will be ready to receive the sauce as soon as it is finished.

Add radicchio and loosely cover. Continue cooking, turning occasionally, until you hear that most of the water has evaporated. Then reduce the heat to medium, add the sausage bits (discard grease), and continue cooking until vegetables are cooked through, about 20 minutes total. When done, remove from heat, and add the garlic and wine, and let it cool for a few minutes.

When the sausage and vegetable mixture has cooled to the point that it won’t melt the cheese, add the cream, and stir it through, then combine one cup of parmigiano with the cooked ingredients.

Remove the noodles from the boiling water about 30 seconds before they are cooked the way you like them (al dente), and drain in a colander. Toss with olive oil to prevent them from sticking together.

Place a few tablespoons of sauce in the bottom of a large, shallow Pyrex cooking tray. Add some pasta. Spoon over some more sauce, then add remaining noodles and top with the bulk of the sauce. Sprinkle about ¼ cup of parmigiano on top, and top that with a sprinkling of parsley or finely snipped fresh basil for color.

Larry D.

Grilled Veal Rib Chops

with Five Blend Peppercorn Herb Rub

entree Course

Ingredients:

  • For Veal Rib Chops:
  • 3 cloves of minced garlic
  • 1/4 cup olive oil
  • 4 veal "rib" chops about 1 1/2" thick
  • 1 tablespoon salt
  • 1 teaspoon rosemary
  • 1 teaspoon thyme
  • 2 teaspoons oregano
  • 1 tablespoon freshly ground five blend whole peppercorn
  • Sweet Potato Mash:
  • 2 lbs (4 medium) sweet potatoes, peeled & cubed
  • 1 tbsp butter
  • 3 cloves garlic, crushed
  • 1/2 cup 1% milk
  • 2 tbsp light sour cream
  • salt and fresh cracked ground pepper, to taste
  • Frizzled Leaks:
  • 2 large leeks (white and pale green parts only) trimmed
  • 4 cups vegetable oil

Directions:

Mix together all the spices. If the rub is to pasty then add a teaspoon or so of water. You want a loose paste when coating the veal chops. Rub evenly over sides of veal chops. Using a coal starter chimney start your charcoal and add a small chunk of pecan wood in with the charcoal..Once ready spread your coals out evenly over the bottom of your grill. You want to set your grill up for direct cooking to about 400 degrees. Place your chops on the grill for about 7 minutes each side. For medium rare you want it about 145 degrees internally. I like to make sure I get a slight char on the edges of the chop to enhance the flavor of the chop. Remove the chops from the grill and allow them to rest for 5 minutes before serving. Garnish the chop by setting a small sprig of rosemary on top.

Sweet Potato Mash with Frizzled Leaks

In a large pot boil the sweet potatoes in salted water until tender. Remove the potatoes and drain. Melt the butter and saute the garlic until lightly browned then return the potatoes back to the pan and add the milk and light sour cream. Mash until smooth and creamy adding salt and pepper to taste. Garnish with Frizzled Leaks on top. (see below)

Frizzled Leaks

Cut leeks crosswise into 2-inch lengths.Then cut again into very thin strips making about 2 cups.. Wash the leeks strips in a bowl of ice water, shake then lift out and pat dry. Deep fry leeks in several batches, stirring until golden brown (10 seconds per batch at 360 degrees). Don't bunch up the leaks when cooking. Remove from oil with a slotted spoon to a paper towel to drain and cool. Leeks will crisp up as they cool.

Eric B.

Foxen Canyon Rib-Eye

with Wine Trail Steak Sauce

entree Course

Ingredients:

  • For each serving, you will need:
  • For the Wine Trail Steak Sauce:
  • 1/2 tbs. tomato paste
  • 1/2 tbs. balsamic vinegar
  • 1 - 2 large dried mission fig(S), finely chopped, about 1 1/2 tbs.
  • 1 1/2 tbs. honey
  • 1/4 cup Fess Parker Syrah
  • 1/8 tsp. fine sea salt
  • 1/2 tbs. finely minced fresh Jalapeño pepper, seeded
  • 1/4 tsp. ground cumin
  • 1/4 tsp. green pepper sauce
  • For the Foxen Canyon Rib-eye:
  • 1/4 tsp. smoked paprika
  • 1/4 tsp. oak smoked sea salt flakes, crushed lightly by hand
  • 1/4 tsp. freshly cracked black pepper
  • 1 Rib-eye steak, prime cut; bone-in - 14 ounces, cut about 1 1/2 inch thick
  • For the Garnish
  • 1 tbs. grated Manchego cheese
  • 1 dried Calimyrna Fig, sliced into five pieces
  • Sprig of fresh cilantro, plus chopped for color for plate
  • Other:
  • Red wine vinegar for marinating*
  • Canola oil for brushing steaks

Directions:

*The night before, douse the steak(s) with red wine vinegar. Cover and refrigerate overnight or up to 24 hours. This step is optional but recommended. Pat steak(s) dry and let them come to room temperature before cooking.

Combine all ingredients for sauce into a sauce pan. Simmer lightly for ten (10) minutes until the flavors of the sauce combine and the sauce thickens to steak sauce consistency. Keep warm until ready to serve.

Preheat infrared broiler. Since the rib-eye is being broiled, suggest additional tenderizing with a meat mallet on both sides (optional).

Combine the seasoning for the steak into a bowl. Brush each side of the steak with the oil. Rub equal parts of the seasoning over both sides of the steak.

Broil steak(s) for about two or three minutes each side for medium rare. Adjust cooking time for desired temperature. If you are cooking the steak in a home broiler, you will need to adjust cooking time accordingly (home stoves often require a longer cooking time); internal temperature for medium rare should be about 135º F.

Remove steak from broiler and immediately top with the Manchego cheese. Allow for carryover cooking time and proper resting.

To plate: Add steak topped with the cheese in the center of a round white plate. Top with a little of the steak sauce and add a little around the plate for color along with chopped cilantro. Add the sliced dried fig on top of the steak, fanned, and garnish with the cilantro sprig. Any remaining sauce can be served in a small ramekin on the plate for dipping.

Suggest serving with a side dish of grilled zucchini strips with butter, lime and mint and the starch of your choice (mashed or roasted potatoes).

Mary Kay L.

Chicken Pasta Creamavera

entree Course

Ingredients:

  • 4 skinless and boneless chicken thighs
  • 1 Tablespoon olive oil
  • 1 Tablespoon unsalted butter
  • ½ teaspoon of sea salt and black pepper
  • 1/8 cup finely chopped onions
  • ½ cup of sliced baby bell mushrooms
  • 2 teaspoons finely minced garlic
  • ½ pound of small farfalle (bowtie) pasta
  • one 12 ounce bag frozen broccoli with cheese sauce
  • 1 ½ cups of half n’ half
  • ¼ cup of grated Parmesan Cheese
  • 2 tablespoons more Parmesan Cheese
  • warm crusty bread

Directions:

This entrée recipe is ridiculously simple to make and delicious to eat and it is packed full of great eats that makes this a hearty dish to pair with Fess Parker Syrah.

To make this recipe take 4 skinless and boneless chicken thighs and add to a heavy bottomed skillet that contains heated to bubbly 1 Tablespoon olive oil and 1 Tablespoon unsalted butter. Sprinkle each side with ½ teaspoon of sea salt and black pepper and brown chicken pieces on both sides until golden, 4-5 minutes and remove them to a microwaveable plate, covering with a paper towel.

Add to the same skillet, 1/8 cup finely chopped onions, sautéing until almost tender, about 3 minutes. Add in the ½ cup of sliced baby bell mushrooms; continue to sauté and cook over medium high heat until mushrooms are tender then add in 2 teaspoons finely minced garlic and cook just until the garlic is aromatic.

While the sauté is underway, cook ½ pound of small farfalle (bowtie) pasta in a large pot of boiling water until pasta is al dente, about 8-10 minutes. Drain.

While the pasta is cooking place one 12 ounce bag frozen broccoli with cheese sauce in the microwave on a plate along with the second plate containing the browned chicken thighs and cook for 8 minutes.

Pour the content of the cooked broccoli into the skillet with the mushrooms. Add in 1 ½ cups of half n’ half. Heat just to boiling and reduce to simmer, about 10 minutes. Add in the cooked chicken thighs. Sprinkle with ¼ cup of grated Parmesan Cheese.

Place the cooked pasta on a medium sized platter, spoon atop the mushroom mixture and chicken thighs along the platter edges. Sprinkle lightly with 2 tablespoons more Parmesan Cheese. Serve with warm crusty bread, but really enjoy with the bountiful taste of the perfect pairing of a glass of Fess Parker Syrah.

Nancy M.

Shrimp Extraordinaire

entree Course

Ingredients:

  • pasta
  • shrimp
  • olive oil
  • herbs
  • salt/pepper
  • Fess Parker white wine

Directions:

Cook pasta. Saute shrimp in separate pan with olive oil, herbs, salt/pepper and Fess Parker white wine to taste. Add cooked pasta to pan and stir thoroughly. Enjoy!

Betsy M.

Lemon Ginger Garlic Chicken & Pasta

with Green Beans

entree Course

Ingredients:

  • Chicken & Sauce:
  • 4 chicken thighs bone in, skin on (or 6 jumbo shrimp per person)
  • Zest & Juice of 6 large lemons ~ divided
  • 2 tablespoon fresh grated garlic ~ divided
  • 3 cloves sliced garlic
  • 3 tablespoon fresh grated ginger ~ divided
  • 1 tablespoon + 1 teaspoon Braggs Liquid Amino (sub soy sauce, tamari)
  • 1 1/4 cup white wine ~ divided (sub 1 cup chicken stock, or use a combo of both)
  • 3 to 6 tablespoons olive oil
  • 1 to 2 teaspoons chili flakes
  • 1/4 cup chopped scallions
  • 2 to 3 tablespoons honey
  • 1/4 cup chopped parsley
  • Salt & Pepper
  • Pasta:
  • 1 pound fresh green beans
  • 1 pound lemon garlic linguini (I use Papardelle's)

Directions:

Chicken Pasta:

Zest 4 lemons, grate 1 Tbls. each of fresh garlic & ginger, add salt & pepper; combine together & set aside. (If you don't own a micro plain, GO BUY ONE!)

Chicken Marinade:

1.Combine the juice of 4 lemons (yes, use the lemons you just zested!), 1 tea. of liquid amino, 1 Tbls. each of fresh garlic & ginger, 1/4 cup white wine.

2.Place chicken in marinade; marinate for at least 30 minutes up to 4 hours.

Chicken:

1.Remove chicken from marinade & pat dry.

2.Loosen skin & put zest paste under skin

3.Salt & Pepper the chicken on all sides. (EZ on the salt, there's salt in the paste & liquid amino)

4.Heat olive oil in oven safe pan...just use a cast iron skillet.

5.Place chicken skin side down & brown, then flip that baby over and brown the other side.

6.Deglaze pan with a SPLASH of white wine or chicken stock. (just use what you need, you really don't need a whole cup)

7.Place pan in 350 degree oven to finish cooking, approx. 20 minutes. Seriously you know when the chicken is done.

Pasta & Green Beans:

1.While chicken is finishing in the oven.

2.Add pasta to salted boiling water; cook until ALMOST al dente.

3.Add green beans to pot, cook an additional 2-3 minutes.

4.Drain, reserving 1 cup of the pasta water.

Sauce:

1.Heat olive oil over low heat, add Sliced garlic & last Tbls. of fresh grated ginger; lightly sauté. Do Not Toast...it will taste burnt.

2.Add chili flakes & scallions; toss, stir, whatever...just mix & cook it a minute.

3.Add juice of remaining 2 lemons, honey & liquid amino; if you want to add a bit a zest go ahead.

4.Allow sauce to slightly thicken.

5.Add remaining white wine or chicken stock.

6.Add reserved pasta water; allow sauce to reduce a minute.

7.Add pasta & green beans, allow sauce to thicken and coat pasta & green beans.

8.Throw in the parsley & toss it all together.

9.Serve pasta topped with chicken, garnish with scallions.

If using shrimp:

1.Use the same marinade.

2.Skip the zest paste & the separate cooking. I also leave the honey out.

3.Just add the shrimp to the sauce after chili flakes & scallions, sauté a minute.

4.Add juice of 2 lemons & & liquid amino; sure add some zest!

5.Add the wine/stock finish cooking shrimp.

6.Add reserved pasta water & finish as above.

Linda M B.

Seared Striped Bass

with Chorizo Salsa

entree Course

Ingredients:

  • 1 tablespoon olive oil, divided
  • 4 (6-ounce) striped bass fillets
  • 1/4 plus 1/8 teaspoon salt, divided
  • 8 ounces chorizo sausage, casing removed
  • 1/2 cup sun-dried tomatoes, chopped
  • 1/8 teaspoon crushed red pepper
  • 2 garlic cloves, minced
  • 1/3 cup water
  • 1 teaspoon balsamic vinegar

Directions:

Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Sprinkle fish evenly with 1/4 teaspoon salt. Add fish to pan; cook 3 minutes or until lightly browned. Turn fish over; cook 4 minutes or until desired degree of doneness. Remove fish from pan; keep warm.

For the salsa, return pan to medium-high heat. Add remaining 1 teaspoon oil and the chorozio, breaking up with a wooden spoon as it cooks. Cook until nice and browned, about 5 minutes.

Add garlic and sun-dried tomatoes, stirring a moment until mixture becomes fragrant. Add the water and balsamic vinegar, turn heat to low, and simmer until tomatoes soften, stirring frequently. Add remaining 1/8 teaspoon salt, and black pepper to taste. Serve sauce with fish over a bed of greens.

Laura D.

Grilled Lamb Bruschetta

w/ Roasted Garlic, Cambozola Cheese & Tart Cherry Drizzle

entree Course

Ingredients:

  • Roasted Garlic:
  • 2 heads garlic (8-10 cloves)
  • 2 Tablespoons extra virgin olive oil
  • Grilled Lamb:
  • 3/4 pound lamb loin chop (about 1 inch thick, about 4)
  • 1 Tablespoon extra virgin olive oil
  • 2 teaspoons dried rosemary
  • 1 teaspoon salt
  • Fresh ground pepper
  • Tart Cherry Drizzle:
  • ¾ cup tart cherry preserves
  • ½ cup Merlot wine
  • ½ teaspoon dried thyme
  • ½ teaspoon balsamic vinegar
  • 1/8 teaspoon sea salt
  • 1/8 teaspoon pepper
  • 1 Tablespoon unsalted butter
  • Artisan Bread Toasts:
  • 6 slices of artisan bread, cut on a diagonal
  • 4 Tablespoons unsalted butter, melted
  • ¼ pound Cambozola cheese
  • 5 ounce bag Arugula
  • Fresh rosemary for garnish

Directions:

Serves 6

Preheat oven to 350 degrees. Cut the tops off the garlic heads and place in a garlic roaster or similar baking dish with a cover. Pour olive oil over to tops of the cloves and place in the oven. Bake 1 hour. Remove from the oven and pop the cloves out of the garlic heads. Smash the cloves to a “butter-like” consistency.

Prepare the drizzle by blending the cherry preserves, wine, thyme, balsamic vinegar, salt and pepper in a medium sauté pan over medium-high heat. Bring to a boil and lower to simmer to reduce, about 10 minutes. Melt 1 Tablespoon of butter into the sauce.

Prepare a medium high fire on a gas grill or if grilling inside, use a grill pan. Rub both sides of the chops with olive oil, then season with rosemary, salt and pepper. Grill chops 4 minutes on each side for medium rare. Remove and cover with foil. Slice the lamb off the chops just before building the bruschettas.

Brush both sides of the bread with melted butter and place on the grill, toasting both sides.

Build the bruschettas by spreading roasted garlic over one side of each of the slices of toast. Follow by spreading soft Cambozola cheese over the garlic. Place a handful of arugula on each slice. Arrange slices of lamb over the arugula and spoon the tart cherry drizzle over all. Arrange on a large platter, garnish with fresh rosemary. Serve immediately.

Terri C.

Turkish Leg of Lamb

in Fess Parker Red Wine Sauce

entree Course

Ingredients:

  • For the Red Wine Sauce:
  • 5 red, yellow and orange peppers, sliced
  • 2 tablespoons olive oil
  • 1 tablespoons sea salt
  • 6 cloves minced garlic
  • 2 tablespoons Penzey’s Turkish Seasoning (See **note below on Turkish seasoning)
  • 2 tablespoons dried oregano
  • ½ bottle favorite Fess Parker Red Wine (you know what to do with the other half)
  • ½ cup diced dried dates (more for garnish)
  • ½ - 1 teaspoon cayenne pepper, (start out with ½ you can always add more if you like things spicy)
  • 4 – 14oz cans of diced tomatoes
  • 1 – 6oz can tomato paste
  • For the Lamb:
  • 3-4 pound boneless leg of lamb roast, trimmed
  • ¾ cup Turkish Seasoning (See **note below on Turkish seasoning)
  • 1 – 16oz package sliced portabella mushrooms

Directions:

Serves 6

Lamb:

Coat lamb completely with Penzey’s Turkish Seasoning. Wrap in plastic wrap and foil and refrigerate overnight.

Fess Parker Red Wine Sauce:

In a large oven safe pot, (8 qt or larger works best for sauce/lamb), sauté peppers in olive oil with sea salt over medium high heat until they start to sweat, 5-7 minutes. Turn heat down to medium low, add minced garlic, Turkish Seasoning and dried oregano. Stir frequently so garlic does not brown, 5 minutes. Add your favorite Fess Parker Red Wine (I used Syrah), diced dried dates and cayenne pepper. Drain top juices off diced tomatoes and add to sauce. Simmer on medium low, uncovered for 1-2 hours, stirring occasionally. The sauce can be made and refrigerated 1-2 days before you are ready to cook the lamb. The flavors will develop as the sauce sits; so it will only get better.

Preheat oven to 300 degrees; warm sauce if made in advance and adjust cayenne and salt before adding the lamb. Submerge lamb in sauce and add mushrooms. Cover roast, put into preheated oven; adjust oven temperature to 250 degrees. If available use an oven proof temperature gauge to check temperature while cooking. Otherwise check after 90 minutes and every 30 minutes until lamb reaches 135 degrees internal temperature for medium rare, 140 for medium. Cooking time should take 3 to 4 hours, (approximately 30 minutes per pound at 250).

Once lamb has reached your desired internal temperature, remove from sauce, cover with foil and let rest. Continue to simmer red wine sauce over low heat and add tomato paste to thicken. Season sauce with salt if needed and add additional chopped dates for garnish.

Serving Suggestions:

Pair with your favorite Fess Parker Red Wine; Pinot Noir is wonderful with the sweet and spicy flavors.

Layer rice on a serving platter, add sauce on top and slice lamb to 1/2” pieces. Serve with a side of Greek yogurt seasoned with garlic, cayenne pepper and a little Turkish Seasoning. I suggest making the yogurt spicy for your guests that like some heat.

**Note: You can purchase seasoning at one of Penzey’s retail stores or on line at www.penzeys.com.

Allison D.

Pork Medallions

with Fig Sauce over Gorgonzola Orzo

entree Course

Ingredients:

  • For Pork & Fig Sauce
  • 1 1/2-pound pork tenderloin
  • Kosher Salt
  • Freshly Ground Black Pepper
  • 3 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 small onion, minced
  • 1 cup white wine
  • 2 tablespoons prepared Dijon mustard
  • 2 teaspoons fresh thyme leaves
  • 1 cup diced fresh figs
  • For Gorgonzola Orzo
  • 1 tablespoon olive oil
  • 1 garlic clove, minced
  • 4 cups cooked orzo, kept warm
  • 6 ounces crumbled Gorgonzola cheese
  • 1 teaspoon fresh thyme leaves
  • Zest and juice of 1 lemon

Directions:

Pork Medallions with Fig Sauce over Gorgonzola Orzo celebrates the best of summer. Simple ingredients are put together to create depth of flavor in every bite. The combination of sweet figs, wine, thyme and Gorgonzola give a sweet/savory finish to the pork and orzo while the lemon provides just the right acidity. Fancy enough to serve to guests, the recipe is quick and easy to prepare any evening.

Cook orzo according to package directions – keep warm.

Cut pork loin into 1-inch thick medallions. Season with salt and pepper to taste. Heat a large heavy skillet over medium high heat. Add olive oil. Sear pork medallions until golden brown on each side – turn only once! Remove to a platter, cover and keep warm. Reduce heat to medium, add garlic and onions to pan and sauté for about 2 to 3 minutes. Add wine to skillet and stir to deglaze the pan. Cook about one minute, add mustard, thyme and figs, stirring well. Cook over medium heat about 10 minutes until sauce thickens, stirring often.

In a separate skillet, prepare Gorgonzola orzo. Heat olive oil over medium high heat, add garlic and sauté for about 2 minutes. Add cooked orzo, cheese and thyme, stirring until well combined. Add lemon zest and juice just before plating to serve.

Return pork medallions to the fig sauce, turning to coat. Cook about 2 minutes to heat through. Mound orzo on a serving platter and add lemon juice and zest. Top with pork medallions and sauce.

Serves 4 to 6

Mary L.

Smokey Mountain Chicken Livers & Rice

entree Course

Ingredients:

  • 1 lb Chicken Livers
  • 1 cup seasoned bread crumb
  • 1 egg, beaten
  • dash salt
  • 1 lb bacon
  • frying oil
  • salt, to season
  • 8 oz goat cheese crumbles
  • 1/4 cup scallion, chopped
  • 2 cups favorite cooked rice
  • Balsamic Reduction:
  • 1/2 c Balsamic Vinegar
  • 2 Tbs Brown Sugar
  • 2 TBS butter
  • 1 Tbs onion, chopped
  • 1 garlic clove, chopped

Directions:

For Chicken Livers:

1. Rinse chicken livers, drain and pat dry

2. Add bread crumbs to small bowl. Add beaten egg and salt to a separate bowl

3. Dip Chicken Livers into egg and then into crumbs

4. Slice bacon strips in half. Wrap 1/2 piece bacon strip around chicken liver. Fry in frying pan in oil on medium heat until brown, then flip and brown opposite side. Place on paper towel to drain excess oil.

Balsamic Reduction:

In small saucepan, add all ingredients. Simmer on low until onion is cooked and soft. Add to blender and puree until smooth texture. Return to saucepan and continue to simmer until sauce is thick.

Serve on bed of rice . Drizzle with Balsamic Reduction Sauce then Garnish with Goat Cheese and sliced Scallions.

Linda B.

Pork Tenderloin

with Whiskey Cherry Caramelized Onions

entree Course

Ingredients:

  • 1/2 teaspoon cayenne pepper
  • 1 1/2 teaspoons dried rosemary
  • 1 teaspoon smoked paprika
  • 1 1/2 teaspoons kosher salt, divided
  • 1 1/2 pounds pork tenderloin(s)
  • 3 tablespoons olive oil, divided
  • 2 tablespoons butter, divided
  • 1 large or 2 medium sweet onions, thinly sliced
  • 1 cup fresh or frozen (and thawed) dark sweet cherries, pitted
  • 2 cloves garlic, minced
  • 1 teaspoon lemon zest
  • 2 teaspoons lemon juice
  • 1/4 teaspoon freshly ground black pepper
  • 3 tablespoons good quality whiskey
  • 2 ounces bleu cheese, crumbled

Directions:

Preheat oven to 375 degrees.

In a small bowl, mix together the cayenne pepper, rosemary, paprika and 1/2 teaspoon salt. Using a paper towel, pat the pork tenderloin dry. Season the pork with the spice mixture, being sure to cover entire tenderloin.

Heat 2 tablespoons oil in a large, non-stick, oven-safe skillet, over medium-high heat. Add in the pork and cook on all sides until browned, approximately 2 minutes per side. Place the pork, in the skillet, into preheated oven and cook to 160 degrees, approximately 30 minutes (or desired doneness). Remove from oven, tent with foil, let rest for 5 minutes.

Meanwhile, place 1 tablespoon butter and remaining 1 tablespoon olive oil in a large skillet over medium-low heat. Add in the onions and 1/2 teaspoon salt. Cook for 30 minutes, stirring occasionally. Add in remaining 1 tablespoon butter, cherries, garlic, lemon zest, lemon juice, remaining 1/2 teaspoon salt and black pepper, cook for 5 minutes, stirring occasionally. Stir in the whiskey, cook for 1 minute.

To serve, slice pork into 1/2-inch slices, evenly divide between serving plates, staggering the pieces across the plate. Evenly divide onion mixture over pork slices, top with crumbled bleu cheese and enjoy!

Serves 4

Debbie R.

Saucy BBQ Ribs

entree Course

Ingredients:

  • Saucy BBQ Ribs:
  • 1 rack of pork back ribs
  • 2 cups apple cider vinegar
  • 1 cup Fess Parker Syrah
  • Coonskin BBQ Sauce:
  • 3 minced shallots
  • 1 tablespoon vegetable oil
  • 1 1/2 cups ketchup
  • 1/2 cup apple cider vinegar
  • 2 tablespoons Worcestershire sauce
  • 1/2 cup brown sugar
  • 2 tablespoons dry mustard
  • 1 tablespoon molasses
  • 1/2 cup maple syrup
  • 1 teaspoon Tabasco sauce
  • 2 teaspoons liquid smoke
  • 1/2 cup Fess Parker Syrah
  • 1 tablespoon paprika
  • 1 teaspoon garlic powder

Directions:

Saucy BBQ Ribs

Combine vinegar and wine and marinate ribs in liquid for 2 hours.

Prepare grill for indirect cooking using medium heat. Remove ribs from liquid and pat dry. Wrap the meat in foil and place on barbecue over indirect heat, close the lid, and cook for 1 1/2 hours. Remove meat from the grill and unwrap. Meat should be pulled away from the bones about 1/2 inch. Put the meat back on the grill (indirect heat) without the foil and baste with Coonskin BBQ Sauce. Cook for about another 1/2 hour basting again after 15 minutes. Remove from grill and let rest 5 - 10 minutes before serving.

Coonskin BBQ Sauce

Saute shallots in oil 3 - 4 minutes. Add remaining ingredients, stir together until sugar is dissolved and all ingredients are comined, then simmer 15 - 20 minutes. Let cool before using.

Mike S.

Jillian D's Pork Chops

entree Course

Ingredients:

  • 4 pork chops
  • 1 cup cooked wild rice
  • 1 apple, ½ diced medium, ½ sliced
  • 1 tablespoon fresh sage, chopped
  • 1 teaspoon fresh thyme
  • 1 tablespoon white wine vinegar
  • ½ cup maple syrup, divided
  • Salt and pepper to taste
  • 1 teaspoon vegetable oil

Directions:

Preheat oven to 350 degrees

Cut a slit in the Pork slicing from the fat side almost to the bone, forming a pocket. Set aside.

Mix wild rice, diced apple, sage, thyme, white wine vinegar, and ¼ cup maple syrup together in a bowl. Add salt and pepper to taste.

Divide wild rice mix into four equal portions. Stuff pork chops with wild rice mix, and secure with toothpick.

Heat oil in a skillet on medium high, sear pork chops to golden brown on both sides. Place sliced apples on a baking sheet and top with seared pork chops. Drizzle with remaining maple syrup. Finish cooking in the oven, about 30 minutes, until internal temperature reaches 145 degrees.

Jillian D.

Curry Lime Maine Lobster Roll

entree Course

Ingredients:

  • 2 cups cooked Maine lobster meat, cut into large chunks
  • 3 Tbsp crème fraiche
  • 1 tsp. curr y powder
  • 1 tsp. minced shallot
  • 1 small stalk celery, finely chopped
  • 1 carrot peeled and julienned
  • 1/2 small bulb fennel, finely chopped
  • 1/2 shallot, finely chopped
  • The juice and zest of 1 lime
  • Chopped cilantro (optional)
  • Mixture of baby greens, chopped
  • Sea salt to taste
  • Cayenne pepper
  • 2 rolls, brioche, homemade or, simply, the best, freshest rolls you can find

Directions:

Makes 2 lobster rolls

Brush the roll on each flat side with butter and grill until golden brown.

Toast the curry powder in a dry skillet until fragrant on medium heat.

Mix the lobster meat, crème fraiche, curry powder, cayenne, baby greens, cilantro, and a pinch of lime zest in a medium bowl.

Sprinkle desired amount of raw vegetables (fennel, shallot, celery) inside the bun, making sure you have built an open pocket from end to end and through the center of your roll. Place 3 sprigs of the julienned carrot inside the roll.

Stuff the roll with the lobster meat mixture and enjoy!

Rose M.

Creamy Sweet Risotto

with white chocolate and pistachios

entree Course

Ingredients:

  • 1 tablespoon extra-virgin olive oil
  • 3/4 cup arborio rice
  • 1/4 cup of white wine (I use Riesling)
  • Pinch of nutmeg
  • Pinch of cinnamon
  • 2 1/2 cups whole milk
  • 4 tablespoons granulated sugar
  • 3 oz white chocolate, chopped and melted
  • 1/2 teaspoon pure vanilla extract
  • Finely grated zest of 1 orange
  • 1/2 cup roughly chopped pistachios

Directions:

Heat olive oil in a saucepan. Add the rice and stir over medium heat until oil is absorbed in rice.

Then add the riesling until it is completely absorbed. Add the nutmeg, cinnamon and 1/2 cup of the vanilla milk and cook, stirring until the milk is completely absorbed. Continue adding milk until all of it is absorbed. Cook until the risotto is creamy.

Last but not least, Stir in the melted white chocolate, sugar, vanilla and orange zest. Chill it in the fridge.

Lastly if you like mango's i like to add fresh mango on top!

The cool thing about this recipe, is it can also be made into a croquette like fried risotto ball….just roll them up dredge them in and fry them! serve with jelly, or any kind of compote you like and you can make it two ways :) Delicious for appetizers and risotto is great for a summer dinner.

Kristin S.

TAI CHI RAINBOW TROUT

entree Course

Ingredients:

  • Trout
  • 1/8 Cup Virgin Olive Oil
  • Fresh Lemon Juice
  • Salt
  • Pepper
  • 1/8 Cup Sauteed Garlic & Ginger

Directions:

Filet the trout and remove the bones - Cut in to 5 filets - Put onto tin foil - Cover over with 1/8 cup virgin olive oil - Put into broiler and cook for about 15 minutes - Top with fresh lemon juice, salt, pepper, 1/8 cup sauteed garlic and ginger.

Robert R.

Rack of Lamb

w/ Syrah Black Cherry Sauce, Broccolini w/ Bacon & Kalamata Olive Mashed Potatoes

entree Course

Ingredients:

  • Lamb:
  • 3 racks of lamb (approximately 1½ pounds each with at least 6 bones each)
  • 3 tablespoon Dijon style mustard
  • 1 teaspoon salt
  • 2 teaspoons coarse ground black pepper
  • 1 tablespoon vegetable oil
  • Kalamata Olive Mashed potatoes:
  • 2 pounds potatoes, unpeeled and cut into large dice
  • 2 peeled garlic cloves
  • 1 teaspoon salt
  • 1/3 cup cream, warmed
  • 1/4 cup extra virgin olive oil
  • 3/4 cup coarsely chopped Kalamata olives
  • Syrah Black Cherry Sauce:
  • 1 tablespoon olive oil
  • 1/2 cup chopped shallots
  • 2 teaspoons chopped fresh rosemary
  • 1 cup Syrah
  • 1/2 cup beef broth
  • 2 cups fresh or frozen black cherries
  • 1 tablespoon red currant jelly
  • 2 tablespoons butter
  • Salt and pepper to taste
  • Broccolini:
  • 4 strips peppered bacon
  • 1 pound broccolini, washed and stems peeled
  • Garnish:
  • 6 rosemary twigs

Directions:

Preheat oven to 400 degrees F.

Rub the racks with mustard, salt and pepper. Set aside.

Place potatoes into a large pot of water with garlic and salt. Bring to a boil. Reduce heat to simmer and cook for about 30 minutes until potatoes are done. Drain water. Mash potatoes and add cream, olive oil and olives. Keep warm.

In a large frying pan heat oil. Add shallots and rosemary. Sauté for 2 minutes. Add Syrah and beef broth. Cook on high until reduced by two thirds. Add cherries and currant jelly. Simmer for 2 minutes. Add butter and season with salt and pepper. Keep warm.

In a frying pan cook bacon until crisp. Remove and crumble into pieces. Drain fat from pan except of 1 tablespoon. Blanch broccolini in hot water for 1 minute. Drain and quickly fry in bacon fat for 1 minute. Add bacon crumbles.

Heat a large frying pan with 1 tablespoon oil on high. Place racks in pan, fat side down and quickly sear for about 1-2 minutes.

Place racks in a shallow pan and place in oven at 400 degrees F. Roast for 15-20 minutes or until meat thermometer reaches 145 degrees F. for medium rare. Cut into chops.

To plate, place a mound of mashed potatoes in the middle. Add 3 lamb chops. Drizzle with sauce and add broccolini. Garnish with rosemary twig.

Serve with Fess Parker Syrah.

Serves 6

Renata S.

Braised Short Ribs

w/Spicy Chocolate Wine Sauce on Couscous & Green Pea Purée

entree Course

Ingredients:

  • 2 pounds boneless beef short ribs
  • 1 medium white onion, peeled/diced
  • 4 cloves garlic, peeled/smashed [divided use]
  • 1 rib celery, diced
  • 2 medium carrots, peeled/diced
  • 1 bouquet garni:
  • 2 sprigs cilantro
  • 4 sprigs flat-leaf parsley
  • 1 bay leaf
  • 1 teaspoon whole cloves
  • 1 tablespoon whole black peppercorns
  • 1 tablespoon herbs de provence
  • 1 bottle syrah wine
  • 4 tablespoons + 2/3 cup extra virgin olive oil [divided use]
  • 3 tablespoons coarse ground salt [divided use]
  • 3 tablespoons coarse ground black pepper [divided use]
  • 2 tablespoons tomato paste
  • 4 ounces dark chocolate, grated
  • 1 15.5-ounce can diced tomatoes
  • 1 teaspoon ras el hanout [Moroccan spice blend]
  • 4 sprigs cilantro
  • 1/2 cup beef stock
  • 2 tablespoons cold butter
  • 4 cups hot couscous
  • 1/2 cup toasted chopped pistachios [divided use]
  • 1/2 dried cherries or cranberries
  • 1 16-ounce bag frozen green peas, thawed to room temperature
  • 1/4 cup lightly packed fresh basil, mint and cilantro
  • 1/4 cup shredded Parmesan cheese
  • 1/4 cup chopped toasted pistachios
  • 1 tablespoon fresh lemon zest

Directions:

Place ribs, onion, 3 garlic cloves, celery, carrots, & bouquet garni in a 2-gallon zip top freezer bag; pour wine over bag contents. Tightly seal bag & place in a 9x12-inch baking pan; refrigerate for 12-24 hours.

Remove ribs from marinade & pat dry with paper towels; season all sides of ribs with 2 tablespoons each salt and pepper. Strain vegetables/bouquet garni from marinade, reserving wine, and set aside. Preheat oven to 350 degrees F.

Heat 4 tablespoons olive oil in baking pan on stovetop over medium high heat; sear ribs on all sides. Remove ribs from pan & carefully pour reserved wine into baking pan to deglaze; use a wooden spoon to scrape bottom of pan. Add vegetables; simmer for 6-8 minutes, or just until vegetables start to soften. Remove pan from heat & place ribs back in pan; cover tightly with aluminum foil. Bake for 3 hours or just until ribs are fork tender.

Separate the ribs from the pan juices & tent with foil to keep warm. Place vegetables & pan juices in blender, discarding bouquet garni, and blend until smooth; pour into a 2-quart saucepan on medium high heat. Add tomato paste, chocolate, tomatoes, ras el hanout, cilantro sprigs & beef broth to pan; simmer uncovered for 8-10 minutes, or just until volume is reduced by almost half. Remove sauce from heat & discard cilantro sprigs. Add butter and shake pan to swirl butter into sauce.

Place peas, garlic, herbs, cheese,1/4 cup pistachios, lemon zest, salt & pepper into work bowl of food processor/blender & pulse 6-8 times to chop ingredients, then stream in just enough olive oil to bring ingredients together while allowing some texture to remain.

Mix couscous with cherries & remaining pistachios. Slice ribs into 4 equal servings. Divide couscous between 4 plates & place ribs on top of couscous; drizzle with sauce. Spoon pea purée alongside ribs & couscous.

Marybeth M.

Slow roast pork

with cream cheese mashed potatoes

entree Course

Ingredients:

  • pork shoulder roast
  • fresh garlic and onion
  • coarse sea salt
  • freshly ground black pepper
  • 5 lbs of potatoes, half Russet, half Gold
  • 1 1/2 blocks of cream cheese
  • milk
  • butter
  • 1 Tbs of mayo
  • flour
  • garlic powder

Directions:

Cut small incisions in pork shoulder roast, inserting fresh garlic and onion, sprinkle with coarse sea salt, and freshly ground black pepper. Place in lidded roasting pan and put in 250 degree oven for 8 hours, remove lid, let roast another hour. Boil 5 lbs of potatoes, half Russet, half Gold, drain and add 1 1/2 blocks of cream cheese, some milk and butter, and whip. Add 1 Tbs of mayo, whip again. For gravy, heat drippings, adding water if necessary, and thicken with strained flour/water mixture. Add sea salt, pepper, and garlic powder to taste. Pardon if obscure, I don't have any recipes written down, cook by….the skin of my pants? Lol.

Gaylene M.

Tasty Vegetable Sautee

entree Course

Ingredients:

  • olive oil
  • golden and red grape tomatoes
  • fresh garlic -crushed
  • red onion, sliced
  • all colors bell peppers
  • mushroom
  • olives (your choice)
  • marinated artichokes
  • dash Italian seasoning
  • feta cheese

Directions:

Sautéed in olive oil, golden and red grape tomatoes, fresh garlic -crushed, red onion, sliced all colors bell peppers and mushroom , olives (your choice) with marinated artichokes, dash Italian seasoning, garnish with feta cheese

Serving options: hot or cold; defrosted cooked, peeled, cooked and tail-off shrimp; shredded meats (bbq'd) on rice, spinach-tomato spiral pasta, toasted open faced breads or crackers

Sandra P.

Kiwi Cake

entree Course

Ingredients:

  • yellow cake mix
  • one Kiwi
  • sugar

Directions:

Mix one yellow cake mix per directions.

Slice one Kiwi fruit in quarter--incl slices.

Dredge one side in sugar.

Lay is a circular pattern on raw cake mix in cake pan.

Bake per mix directions.

Carmelize kiwi with propane torch.

Cool and serve

Phillip C.

Rack of Lamb Fess Parker

entree Course

Ingredients:

  • 2 large racks of lamb, frenched
  • 1 tablespoon olive oil
  • 2/3 cup purchased black olive tapenade (or other favorite tapenade)
  • 1 1/3 cup fresh white bread crumbs
  • 2 teaspoons fresh rosemary, finely chopped
  • 2 teaspoon fresh thyme leaves, chopped
  • 1 teaspoon fresh mint, finely chopped
  • 1/3 cup unsalted butter, melted

Directions:

Preheat the oven to 450 F.

Place the lamb racks in a roasting pan, fat side up. Brush the tops with olive oil. Roast the lamb for 10 minutes. Take the lamb out of the oven and spread tops evenly with tapenade. In a bowl combine bread crumbs with rosemary, thyme and mint. Press bread crumbs on top of tapenade. Drizzle with the melted butter and roast for additional 15 minutes. Remove lamb racks from oven and cover with aluminum foil. Allow to rest for 15 minute, cut in double chops, and serve.

Yield: 6 servings

Elise L.

John B's Pork Entree

entree Course

Ingredients:

  • 2 tablespoons extra virgin olive oil
  • 1 shallot, thinly sliced
  • 1 large sprig rosemary, broken in 2
  • 3 cups cherries, pitted
  • 1 cup 2010 Santa Rita Hills Syrah
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons honey
  • 1/4 teaspoon crushed red pepper
  • 1 pound pork tenderloins, at room temperature and patted dry
  • 1 tablespoon kosher salt
  • 1 1/2 tablespoons freshly cracked black pepper

Directions:

Preheat the oven to 450 degrees F. In a small pot, heat one tablespoon olive oil over medium heat. Add the shallot and rosemary and cook until the shallot has softened, about 3 minutes. Add 2 cups cherries, 2010 Santa Rita Hills Syrah, balsamic vinegar, honey, and crushed red pepper. Bring to a boil, then lower the heat and simmer until liquid is reduced by half (about 20-25 minutes).

In a large ovenproof skillet, heat the remaining olive oil over medium-high heat. Season pork with the salt and pepper. Cook all sides until browned, turning frequently (about 10 minutes). Transfer the skillet to the oven and roast the pork until cooked through (15-25 minutes). Transfer to a cutting board. Let rest for 5 minutes and slice thickly.

Stir in the remaining cherries and warm over low heat. Divide the pork slices and spoon sauce over each portion. Garnish with additional rosemary sprigs, if desired.

John B.

BBQ Lobster

entree Course

Ingredients:

  • lobster
  • butter
  • seasoning

Directions:

BBQ Lobster; butter, seasoning, cook, enjoy

Kim W.

Grilled Pork Tenderloin

entree Course

Ingredients:

  • The Pork:
  • 2 pork tenderloins (about 2 lbs in total weight)
  • The Marinade:
  • 4 ounces fresh ginger root, peeled & chopped
  • 2 or 3 large garlic cloves, peeled & chopped
  • 1 medium shallot, peeled & chopped
  • 1/4 cup fresh Italian parsley, chopped
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon unsweetened cocoa
  • 1 teaspoon sea salt
  • 1/2 teaspoon freshly ground mixed peppercorns (red, green, black)
  • 1/4 teaspoon red pepper flakes
  • 1/3 to 1/2 cup California extra virgin olive oil
  • The Sauce:
  • 1/2 cup brown sugar, tightly packed
  • 1/2 cup balsamic vinegar
  • 1/2 cup low salt soy sauce
  • 1/4 cup California extra virgin olive oil

Directions:

Trim the pork tenderloin and refrigerate.

Place all marinade ingredients except the CEVOO into a food processor. Add the CEVOO while pulsing. The mixture should be paste-like in consistency.

Rub the mixture over the pork, cover and refrigerate overnight.

Remove the pork from the refrigerator about 45 minutes to an hour prior to grilling. Leave covered in a cool, dry place.

Mix all sauce ingredients together over a medium heat. While stirring, bring to a boil and lower to a simmer.

Heat your grill to 500 degrees. Place the pork on the grill. After 5 minutes, lower the heat to 425 degrees. Let the pork cook until it easily releases from the grill and you can turn it to the other side. Don't fiddle with it. Depending on your grill, the first side should take about 8 to 12 minutes. While the second side is cooking, baste the pork with the sauce. The second side should take about 8 minutes. Cook until the pork reaches 145 degrees with an instant read thermometer. Remove the pork and cover with aluminum foil. Let the pork rest for 5 to 10 minutes.

We serve this with homemade pineapple mango chutney. Enjoy!

Steven C.