Food and Wine Recipes and Pairings
Cal-Georgia Hot Beef Sandwich with Krutz 2008 "Stagecoach Vineyard" Syrah, Napa Valley
Picnic, game time, or hors d'oeuvres, these sandwiches are tasty little sliders when washed down with some of our Napa Valley Syrah!Ingredients
- 1/2 cup finely chopped almonds
- 12 small fresh, soft dinner rolls
- 2/3 cup peach preserves
- 1/2 cup mayonnaise with dry mustard blended in to taste
- 3/4 pound thinly sliced deli roast beef, chopped
- 1/2 pound thinly sliced Monterey Jack cheese
- Salt and pepper to taste
Blend dry yellow mustard with 1/2 cup mayonnaise until desired zip. Heat a dry skillet and toast the chopped almonds until fragrant and touch brown. Preheat the oven until 325 F.
Slice the rolls horizontally, spread the peach preserves on the top halves, and the mustard-mayonnaise on the bottom halves. Layer on the roast beef, sprinkle with salt and pepper to taste, add cheese, and top with the rolls' top halves. Wrap tightly in aluminum foil, place on a cookie sheet, and bake in the oven for 25 minutes to melt the cheese and heat the sandwich through. Serve immediately. Serves 12.
Cajun California Chops with Krutz 2007 "Stagecoach Vineyard" Cabernet Sauvignon, Napa Valley
A big Napa Valley Cab like our Stagecoach Vineyard Cabernet Sauvignon actually blossoms when paired with some heat from chiles. These chops can be grilled, too, for a more smoky touch mingled with the flavors.Ingredients
- 4 lamb loin chops (about 4-5 ounces each; about 1 1/2" - 1 3/4" thick)
- 1/2 onion finely diced
- 1/2 bell pepper finely diced
- 4 tablespoons olive oil
- 2 tablespoons red wine
- 2 tablespoons fresh Meyer lemon juice
- 1/2 tablespoon balsamic vinegar
- 1/2 tablespoon Tabasco Sauce
- 1/2 teaspoon salt
- 1/2 teaspoon cayenne pepper
- 1/4 teaspoon white pepper
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika
Mix all of the ingredients except onions, bell peppers, and 2 tablespoons of olive oil in a large ZipLoc bag, add the chops, and marinate at least 30 minutes (2 hours preferred, overnight outstanding).
Remove the chops from the marinade and allow them to come to room temperature. Pat dry if excess moisture. Preheat the oven to 350 F.
Add remaining olive oil to a large oven-ready skillet and heat. When hot, add onions and bell peppers and cook until softened. Add the chops to the skillet, brown quickly on both sides, and finish in the oven until desired rareness. Serves 4.
Grilled Shrimp with Mango Coconut Jasmine Rice and Grilled Asparagus
Paired with Krutz Family Cellars 2008 “Sleepy Hollow Vineyard" Chardonnay
“The acidity is a perfect addition to the summertime feel of the dish. The wine’s lush fruit along with the hint of a tropical tone is a great compliment to the mango jasmine rice and simple grilled shrimp. With the correct wine you should not have to do much to the food.” – Chef Bubba Gross
Grilled Shrimp
1 # of large shrimp (16 to 20 count) peeled and de-veined
Marinade
½ cup of extra virgin olive oil
1 tablespoon of minced garlic
1 tablespoon of minced shallots
¼ cup of chopped green onion
Juice from 1 squeezed lime
Salt and pepper to taste
Grilled over high heat for 3-4 minutes per side
Grilled Asparagus wrapped in Prosciutto
20 each, size is your preference (if large you might need to blanche)
Take 4-5 and wrap prosciutto around them. Use a toothpick to secure.
Grill until hot throughout
Mango Jasmine Rice
1 ¼ cups of Jasmine Rice
1 3/4 cups of water
1/2 cup of canned or fresh coconut milk
2 Tablespoons of sugar
1 teaspoon of salt
2 ripe mangoes sliced (or substitute ripe peaches or papayas)
Preparation
Combine water, rice, and salt in a large saucepan. Bring to a boil over high heat. Reduce heat to low; cover and cook until rice is tender. About 15 minutes. Remove from heat. Let stand covered 15 minutes. Fluff with a fork. Add Fruit and coconut milk prior to serving.
Grilled Tri-Tip and California Chimichurri with Krutz 2008 Napa Valley Malbec
Grill some tri-tip, top with this special California Chimichurri (below), and pour a glass of Malbec for a real Cal-Argentine experience! Salud!
California Chimichurri
Ingredients
- 1 cup (packed) fresh Thai basil
- 1/4 cup (packed) fresh cilantro
- 1/2 cup olive oil
- 1/3 cup red wine vinegar
- 2 peeled garlic cloves
- 3/4 teaspoon minced fresh Thai chile
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon ground star anise
Preparation
Blend all of the ingredients well together in a blender or food processor. Pour directly on the sliced tri-tip or serve in dipping bowls.
Southern Style BBQ Pork Ribs with Krutz 2008 Napa Valley Syrah
Our big, ripe, Syrah can stand up to real Southern cooking, and the following recipe for BBQ ribs will make for a great combo with our 2007 "Stagecoach Vineyard" Napa Valley Syrah!
Ingredients
- 4 pounds baby back pork ribs
- 2/3 cup lager-style beer
- 1/3 cup red wine vinegar
- 1 cup ketchup
- 1 cup lager-style beer
- 1/2 cup cider vinegar
- 1/3 cup Worcestershire sauce
- 1/4 cup brown mustard
- 4 tablespoons butter
- 1/2 cup packed brown sugar
- 1 teaspoon Tobasco sauce
- 1/8 teaspoon salt
- 1/8 teaspoon garlic powder
- 1/8 teaspoon black pepper
- 1/8 teaspoon onion powder
- 1/8 teaspoon dried parsley
- 1/8 teaspoon cayenne
Preparation
Preheat the oven to 350 degrees F. Place the ribs in two 10" x 15" roasting pans. Pour the beer and red wine vinegar into a bowl and stir. Pour the beer/vinegar over the ribs and cover with foil. Bake them in the preheated oven for 45 minutes, basting the ribs with their juices halfway through cooking.
In a medium saucepan mix together the ketchup, beer, vinegar, Worcestershire sauce, brown mustard, butter, brown sugar, Tobasco sauce, salt, and all seasonings; bring all to a boil. Reduce the heat to low, cover, and simmer the barbeque sauce for 1 hour. Meanwhile, preheat your grill up to a medium heat.
Lightly oil the preheated grill. Transfer the ribs from the oven to the grill, discarding the cooking liquid. Grill the ribs over medium heat for 15 minutes, turning them once. Baste ribs generously with the barbeque sauce, and grill for 8 minutes more. Turn the ribs, baste again with barbeque sauce, and grill until done.
Expect to get messy eating them!