6 Favorite Recipes with Wine Pairings
Six of their outstanding chefs have shared their “secret” recipes for some of the most popular dishes in wine country and their wines that pair beautifully with each one. If a trip to Temecula Valley Southern California Wine Country has to be postponed, their great wine and food can still be enjoyed from the comfort of home in celebration of California Wine Month, Temecula style. Bottles can be purchased on each of the wineries’ websites.
- 2 flatbreads of your choice (Sourdough, plain bagel, pizza dough would all be good options.)
- Garlic powder
- Fontina cheese, shredded
- Parmesan cheese, grated
- 2 ripe avocados, diced
- 2 limes, juiced
- 1/2 jalapeño, minced
- 1/2 bunch fresh cilantro, leafed and minced
- Kosher salt, pinch
- Cracked pepper, to taste
- Pepitas (sunflower seeds, or any nut of your preference)
- Lemon zest (another citrus can also be used)
- Sesame seeds
- Thinly sliced radish
- Pomegranate juice reduction- We add one chipotle to 32 ounces of pomegranate juice, and reduce in a pan on the stove until syrup-like. Remove from stove, strain, and cool. (Cranberry juice can be substituted.)
Preheat oven to 425 degrees. Take two premade flatbreads, and place on cookie sheet. Spread butter to cover flatbread, and lightly sprinkle garlic powder over the butter. Top with a thin layer of Fontina and Parmesan. Heat in oven until cheese is melted. Let cool slightly before adding avocado spread.
While flatbreads are toasting in the oven, prepare the Avocado Spread. In a small bowl, mix avocado, lime juice, jalapeno, cilantro. Stir until avocado is mostly smooth with a few chunks remaining. Add a pinch of salt (don’t be afraid to add more salt than you think - it balances the acid from the lime) and fresh cracked pepper to taste.
Divide Avocado mixture and spread over the two flatbreads. Add any optional toppings as desired.
Seafood Paella, Bolero Restaurante
Wine Pairing: C’est La Vie Pinot Noir Winemaker's Reserve
or Bolero Garnacha Rosa
- 2 cups Bomba rice
- Pinch of saffron threads
- 3oz Spanish chorizo
- 4 oz Spanish white onion
- 1 Red bell pepper
- 2 oz Extra virgin olive oil
- 2 oz fresh minced garlic
- 6 oz Scallops
- 6 pieces of mussels
- 6 oz Shrimp
- 1qt. Shrimp broth
- 2oz Green peas
- 2oz sliced red peppers
- Fresh flat parsley for garnish
In a paella pan with olive oil, sauté the minced onions until brown, add minced garlic, bell pepper, and tomato. Let them cook until they are incorporated. Add Spanish chorizo, stir until the fat is being rendered.
Put the rice and saffron in a bowl and add a pinch of salt. Mix it well and incorporate it to the paella pan, stirring so the fat from the chorizo and flavors will coat the rice. After a couple of minutes, start to pour a third of the amount of hot shrimp broth around the edges of the pan and mix it gently. Let the broth cover the rice and let it cook until evaporated.
Once the liquid is evaporated repeat the process until the rice is almost cooked and finally add the shrimp, mussels, seared scallops, sliced red bell peppers, and green peas. Let the seafood cook. After the rice is cooked cover with foil for and let it rest for approximately 8 minutes and sprinkle some chopped flat parsley and extra virgin olive oil.
Parmesan Chicken, Café Champagne at Thornton Winery (Serves 6)
Wine Pairing: Thornton 2017 Mourvedre
6 Boneless, skinless chicken breasts (about 4 oz each)
- 5 lb potatoes
- 1/2 cup unsalted butter
- 1 ½ cups of heavy whipping cream
- 2 cloves of roasted garlic
- Salt and pepper to taste
Bring a pot of salted water to a boil. Add potatoes and cook until tender but still firm. Drain and place into the kitchen aid mixer. And add melted butter, garlic, and heavy cream. Set the mixer on low speed and stop as soon as the potatoes come together.
- 24 ounces of mashed potato
- 8 whipped eggs
- 4 cups of all-purpose flour
- 7 cups Breadcrumbs
Allow the mashed potatoes to cool down over night so they could get really firm. Make three separate stations in this order: flour, egg wash, and breadcrumbs. Make a patty and drench in all three stations in order. Drop the croquette into a 375 degree fryer for about 5 to 10 minutes.Generously top each with provolone and parmesan cheese. Place in oven at 425 degrees for about two minutes.
Smoked Marina Sauce:
- 1 chopped yellow onions
- 5 lb of can of DiNapoli fire roasted diced tomatoes
- 5 lb of can of DiNapoli tomato sauce
- 1 ounce of each following; dried basil, dried marjoram, dried, oregano
- 2 splashes of smoking liquid
- 4 cloves of fresh garlic
- Smoked salt to taste
- Black pepper to taste
Sauté yellow onions and garlic until translucent. Add fire roasted diced tomatoes and tomato sauce, once it starts to simmer add the dried seasoning, smoking liquid, smoked salt, black pepper and leave it on low heat for about 30 minutes and gradually stir and do not allow the sauce to stick on the bottom of the pot.
Place sauce on plate then potato croquette, and chicken, top with crispy onions*.
*Crispy Onions: Thinly slice yellow onions, dip in each container as done previously, fry in skillet of hot oil for about one minute.
Yield: 3 loaves, 1 lb each
- 1 packet dry yeast
- 3 cups bread flour
- 1 ½ cups water
- ¼ cup olive oil
- 2 ½ teaspoon salt
- 2 ½ teaspoon sugar
- 2 teaspoon dry Italian seasoning
- 1 small container basil pesto
- 1 small container sundried tomato tapenade
- (needs minced garlic and olives in the mix)
- Grated parmesian cheese
- ½ cup olive oil
- Bread mold or baking dish
In stand up mixer, add all dough ingredients into mixing bowl. Using hook attachment, begin mixing on low speed until incorporated. Switch to medium speed. Mix for 10-15 minutes or until dough is smooth.
As the dough mixes, look for wet or dry dough. If too wet (doesn’t come off sides of the bowl) add flour a bit at a time to tighten dough until it comes off sides. If too dry (dough would tightly around the hook) add a little water to relax the dough.
When finished, pour onto lightly floured surface and divide into thirds. Stretch the first layer of dough into a rectangle about the size of a 81/2x11 paper. Smear sundried tomato tapenade over the first layer. Lay the second layer on top of the first and stretch evenly across. Smear basil pesto evenly over the second layer. Stretch the last layer evenly over the second. Drizzle and sear olive oil and sprinkle grated parmesan cheese over the top.
Cut stacks of dough into long strips in a horizontal direction, then cut the strips into small squares. Carefully roll into balls and coat evenly with tomato, basil and cheese mixture. Spray bread mold with vegetable oil. Divide the dough balls into three portions and fill the bread mold. Proof until dough doubles in size. Bake at 350 degrees for 15 minutes or until golden brown.
Apricot Riesling Bread Pudding,
The Vineyard Rose at South Coast Winery Resort & Spa
Wine Pairing: Carter Estate Daybreak or South Coast Winery
- ½ pound dried apricots, sliced
- 2 cups Riesling
- 2 cinnamon sticks
- 2 tbsp. granulated sugar
- 2 oz. butter, unsalted
Place all ingredients in a sauce pot and bring to a simmer. Simmer until almost all the liquid is reduced and apricots are reconstituted. Set aside.
- 8 slices brioche, cut to one-inch cubes
- 3 tbsp. butter, unsalted
- 2 cup milk
- 1 cup heavy cream
- 1 cup granulated sugar
- 5 whole eggs
- 1 tsp cinnamon
- 1 tsp vanilla bean paste
Place all ingredients in a bowl along with the apricot mixture from above and let sit until bread soaks up most of the liquid and softens. Spray four-ounce portion oven-proof cups with cooking spray and fill with mixture. Bake at 325 degrees for 12 to 15 minutes.
Chef’s tip: Serve the bread pudding with vanilla gelato or ice cream.