Enjoy your September wine club shipments with the following recipes!

 

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.