Pairing with Ancient Peaks
Pearl Cabernet Sauvignon & Stuffed Bacon Wrapped Dates
Easy to bring along on a picnic, or to enjoy as a savory appetizer!
Ingredients
- 1 pound of sliced bacon
- 1 pound pitted dates
- 4 oz blue cheese
Instructions
- Preheat the oven to 375 degrees.
- Cut the bacon slices in half.
- Slice the dates in half, and put pieces of blue cheese in the center of the dates.
- Close the halves of the dates and wrap a piece of bacon around the date.
- Secure each date with a toothpick, and arrange on a baking dish or sheet (with sides, in order to catch grease).
- Bake for 30 – 40 minutes, or until bacon is crisp. Turn dates over after 20 minutes.
- Enjoy with a glass of Pearl Cabernet on your porch, picnic, or park!
Zinfandel & Pork Tacos with Avocado Cream and Garlic Tortillas
**Serves 4
Ingredients:
- Avocado Cream:
- 1 large avocado
- 3 tablespoons sour cream
- 2 tablespoons fresh lime juice
- 1 tablespoon green onion, chopped
- 1 tablespoon cilantro, chopped
- 1 tablespoon minced Chile pepper (serrano)
- ½ teaspoon salt
Pork & tortillas
- 3 tablespoons EVOO
- 2 teaspoons chili powder
- 2 teaspoons ground cumin
- 2 teaspoons dried oregano, crushed
- 2 teaspoons minced garlic
- ¼ teaspoon freshly ground black pepper
- ¼ teaspoon salt
- 3 boneless pork loin chops, 1 inch thick, each cut horizontally into 3 very thin even pieces.
- 3 tablespoons vegetable oil
- 3 tablespoons garlic, minced
- 8 corn tortillas
- 3 cups thinly sliced red cabbage
Instructions:
- Avocado cream: scoop the avocado into a food processor with the sour cream, lime juice, onion, salt, cilantro and Serrano pepper. Process until smooth and set aside.
- For the pork: In a large bowl, whisk olive oil, chili powder, cumin, oregano, garlic, salt, and pepper. Add in the pork, coat on all sides and set aside.
- Heat vegetable oil in a small skillet over medium heat. Add 3 tablespoons garlic and stir until it begins to sizzle. Remove from heat, but keep the garlic in the skillet.
- Preheat grill to medium-high (or heat a medium size skillet on the stove). Grill the pork for 2 minutes on each side, or until cooked thoroughly.
- Brush one side of each tortilla with the garlic oil in the skillet. Grill oil-side down for 1 minute or until warmed.
- Assemble your delicious tacos and pour a glass of Zinfandel!
Chardonnay & Spice Roasted
Chickpeas
A delicious snack for a picnic, or post-hike refuel!
**This recipe will make two batches of chickpeas
with different seasonings!
Ingredients
- 1 can garbanzo beans, drained and rinsed.
- 1 tablespoon olive oil & 1-2 teaspoons
- 1 tablespoon cumin
- 1 tablespoon parsley
- 1 teaspoon salt
- 1 tablespoon chili powder
- ½ tablespoon rosemary
Instructions
- Preheat the oven to 400 degrees.
- Rinse and drain garbanzo beans. Dry with paper towel, and place all on a lined baking sheet.
- Toss with a teaspoon of olive oil and roast for 30 minutes until crisp. Stir occasionally.
- Meanwhile, mix cumin, fresh parsley, ½ teaspoon salt and 1 teaspoon of olive oil in one bowl.
- Mix chili powder, ½ tablespoon rosemary, and ½ teaspoon salt in a second bowl.
- Once chickpeas are done baking, toss half of the hot chickpeas in one bowl, and the other half in the second bowl.
- Let cool for a few minutes & enjoy with a glass of Chardonnay!
Pinot Noir & Pasta with Pancetta in a Cream Sauce
**Serves 4
Ingredients:
- ¼ stick butter
- 3 large shallots, minced
- ¾ cup low-sodium chicken broth
- ¼ teaspoon cayenne pepper
- 1 cup whipping cream
- 2 cups frozen green peas, thawed
- 2 tablespoons fresh mint leaves, thinly sliced
- 1 box penne pasta (16oz)
- 12 thin slices prosciutto
- 2 tablespoons fresh mint leaves, thinly sliced
- 1 cup pancetta
- Parmesan cheese to taste
Instructions:
- Melt butter in large nonstick skillet over medium heat. Add shallots and sauté until translucent, about 2 minutes. At the same time, cook pasta in a large pot of salted boiling water.
- Add broth and simmer over medium-high heat until mixture is reduced, about 2 minutes.
- Add cream and cayenne. Simmer until sauce thickens slightly, about 3 minutes. Add peas and simmer just until heated through (about 2 minutes).
- Stir in mint and lemon juice. Season sauce to taste with salt and pepper.
- Sauté pancetta in butter and cook until browned.
- Toss pasta with sauce to coat.