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Wine Country Recipe: Simple & Healthy Chicken Chili from Ponte Winery

Wednesday, December 11th, 2013

Simple & Healthy Chicken Chili

Courtesy of Ponte Family Estate Winery

Serves 6-8

Kick off the New Year with this quick and healthy chicken chili recipe. The perfect weekday meal, this hearty low-fat stew is a snap to put together and tastes even better if made the day before. Cook low and slow for a simmered braised result; or stir everything together and serve – either way, it’ll satisfy. When it comes to chili, delicious toppings are almost as important as the dish itself! Grated cheddar cheese, greek yogurt (doubles as sour cream) and minced scallions are a great trio. Or get creative with black olives, avocado, sun-dried tomatoes and fresh basil. Don’t forget the best part: the Temecula wine pairing from our good friends at Ponte Winery.

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients

  • 3-5 chicken breasts
  • 1 package chili seasoning
  • 1 white onion, diced
  • 2 garlic cloves, diced
  • 3-5 cans stewed tomatoes (can be different styles), drained
  • 4-5 cans of beans (kidney, black-mix it up!)
  • 1 small can tomato paste
  • 1 can of corn (optional)
  • 2 celery sticks (optional)
  • salt and pepper to taste

 

Instructions

In a large crock pot, combine stewed tomatoes, onion, garlic and chili seasoning. Add beans, tomato paste and chicken breasts (if chicken is frozen, thaw first). Cook on low for 6 hours or on high for 2-3 hours. Once done, shred chicken by mashing with a potato masher or use two forks to shred meat.  Set out various bowls of shredded cheese, sour cream or greek yogurt and scallions to garnish on top.

This makes quite a lot of chili but you can freeze any leftovers and have dinner made for a few nights. This chili recipe pairs well with Ponte Winery’s 2010 Malbec, which is a medium to full bodied red wine with aromas of blackberry, plum, and black pepper. But remember, you can pair this recipe with whatever Ponte wine is your personal favorite!

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Wine Country Recipe: Provencal Roasted Chicken

Thursday, February 21st, 2013

Provencal Roasted Chicken Recipe

Courtesy of Callaway Vineyard & Winery

Roasted chicken is the perfect comfort food. It’s easy to cook and yields delicious results. If you have an extra ten minutes, go ahead and marinate the chicken before roasting. Use an organic chicken if possible. Not only are they raised humanely, but they taste better too. Roasted chicken will eat well with just about anything. From a green salad and baguette to grilled vegetables or a creamy risotto, there’s no shortage of creative combinations to complete your main course.

Serves 5-6

Ingredients:

1 Whole Chicken 3-4 lbs
2 tbsp olive oil
4 oz soft butter
Kosher salt and freshly ground pepper
Fresh herbs: lavender, rosemary, thyme, sage, bay leaf, marjoram
4 cloves garlic, lightly smashed
1 lemon, halved

Directions:

1) Preheat oven to 375 F. Rinse chicken under cold running water. Pat dry and place in a roasting pan, breast side up.

2) Pierce the inside of each thigh with the tip of a knife, then stud a clove of garlic into the hole.

3) Season the cavity of the chicken liberally with salt and pepper. Place the cut lemon, remaining garlic and ¾ of the herbs (stems can be intact) inside the chicken cavity.

4) Chop the remaining herbs; incorporate the herbs w/ the butter, olive oil, salt and pepper, then rub over outside of the chicken and under the skin.

5) Tie the legs together to ensure that the bird cooks evenly.

6) Roast until the chicken is cooked to 165 degrees when meat thermometer is inserted into the thickest part of the thigh, approximately 1 hour; cooking time will vary depending on your oven and size of the chicken.

7) Baste bird with the pan drippings every 15 minutes or so.

8) After the chicken is fully cooked, place on a platter to let rest for about 7-8 minutes.

9) For a quick sauce, deglaze the roasting pan with a generous splash of Callaway white wine and 2 cups of chicken broth or water. Scrape the bottom of the roasting pan with a spatula to loosen the browned bits, then cook over medium-low heat until reduced by half. Slice or segment chicken and spoon sauce over to serve.

Suggested Wine Pairings: Callaway 2009 Special Selection Dolcetto & Callaway 2010 Special Selection Sauvignon Blanc

Enjoy!

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Wine Country Recipe: Oak Mountain Winery’s Marinated Fromage Appetizer

Saturday, April 28th, 2012

Marinated Fromage Appetizer

Ingredients

2 blocks (8oz each) white cheddar cheese

2 pkgs (8oz each) cream cheese, softened

¾ cup chopped roasted sweet red peppers

½ cup Oak Mountain Tuscan avocado oil

¼ cup Oak Mountain pear pomegranate vinegar

¼ cup Oak Mountain Dark Cherry balsamic vinegar

3 tbsp chopped green onions

3 tbsp minced fresh parsley

2 tbsp minced fresh basil

1 tbsp sugar

3 garlic cloves minced

½ tsp salt and ½ tsp pepper

Toasted sliced French Bread or assorted crackers

To Make

Slice each block of cheddar cheese into twenty ¼” slices. Cut each block of cream cheese into 18 slices: sandwich between cheddar slices, using a knife to spread evenly. Create  four 6” long blocks of cheese; place in a 13X9” dish

Combine the roasted peppers, oil, vinegars, onions, herbs, sugar, garlic, salt & pepper: pour over cheese. Cover and refrigerate overnight, turning once. Drain excess marinade. Serve cheese with bread or crackers.

Pair with Oak Mountain 2009 Cabernet Sauvignon, available for purchase at the winery or online here.

For more recipes and food & wine events, please visit Oak Mountain Winery online or stop in anytime between 11am-5pm daily.

Winery Address:
36522 Via Verde
Temecula, CA. 92592
Phone: 951-699-9102
Fax: 951-699-9103

 

 

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Chef-of-the-Month Recipe with Callaway’s Michael Henry

Wednesday, August 25th, 2010

Chef Michael Henry, Executive Chef of Meritage Restaurant at Callaway Vineyards and Winery, has kindly offered to share this delicious Basil and Chardonnay Cured Salmon recipe for our readers. Chef Henry’s goal for Meritage Restaurant is to create diverse, seasonal menus that accentuate Callaway’s long history of fine Temecula wine. By using local,sustainable, and organic ingredients, Chef Henry produces fresh tapas, salads and entreés with a Mediterranean flair.

Popular menu items  include:

  • Grilled Wild Shrimp Kebob with Tempura Portobello Mushroom
  • Basil Fried Rice and Mint and Wasabi Aioli
  • Grilled Hangar Steak with Roasted Garlic Gorgonzola Butter, Fries and Watercress.

The cuisine is based on the “small plate” concept of big flavor and variety, with menu selections being paired with the best of what Callaway Winery offers. Take a look and try out this scrumptious recipe to get a small taste of the big flavors that you could experience at Meritage Restaurant!

Basil and Chardonnay Cured Salmon

1 side (or piece) of filleted, skin on salmon, no scales or pin bones
Kosher salt
Cracked Pepper
Coriander Seeds
Cane Sugar
2008 Callaway Winemaker’s Reserve Chardonnay
Fresh Basil Leaves

Basically, curing salmon, or anything for that matter, derived as a food preservation method
started by necessity before refrigeration. We are going to use a modern approach to a very old food
tradition. You want to use salmon that is either wild( seasonal) or properly farm raised (available
year round). The extra money for a better quality fish is well worth it.

1) To cure to the salmon, procure a tray that the fish can fit in. Take the salmon filet, skin side up,
and place in the tray. Pour a bit of Chardonnay onto the fish. Let sit in the refrigerator for about 2
hours. This is only to impart a bit of acidity to the fish.

2) In the meantime, ground the pepper and coriander, reserve a bit of both, then mix the rest with
the salt and sugar. Roughly for every cup of salt you will use a tablespoon of sugar. Add lots of fresh
basil leaves to the salt mix. The salt mix will cure the salmon by drawing out the liquid.

3) Alright, remove the salmon filet from the wine, and pat dry. Season the filet with the reserved
coriander and pepper. Again place the salmon filet in a tray and coat very generously with the salt
mix. Totally packed in with salt from top to bottom. Place a piece of parchment paper on top of the
salt packed fish. Place in the refrigerator.

4) Basically at this point you don’t need to do anything else. The salt will draw the juice from the
salmon and become “cooked”. The basil and aromatics will infuse in the salmon. As the fish cures
you will notice liquid forming in the tray, carefully discard the liquid with a spoon. Repack the salt
onto the fish as needed also.

5) Curing time for a whole side of fish can take up to 4 or 5 days. For a small filet it can take about
2 days. After you feel comfortable that the fish is cured, it will be firm to the touch, remove the
salt, rinse with cold water and pat dry. The fish will be very salty the first day, then the saltiness
will fade the next. Slice the fish very thin when serving. Eat on pizza, with eggs, salads, on
sandwiches. It is a very versatile preparation, healthy, flavorful and eats well with a glass of wine.

Meritage at Callaway is open daily for lunch from 11am-4pm and open Friday and Saturday for dinner from 5pm-9pm.

To make a reservation for this unique dining experience, please visit the Meritage Restaurant at Callaway’s webpage to submit your reservation request. A member of Meritage at Callaway will confirm your reservation shortly by phone and/or email.

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Summer Wine Country Recipe

Monday, June 21st, 2010

Here’s an upscale California chicken recipe from Executive Chef of Vineyard Rose Restaurant, Dean Thomas!

At South Coast Winery Resort & Spa, it’s all about wine and food, or as owner Jim Carter puts it, “Our talented Chefs’ unique experiences and skills allow us to better match our award-winning wines with exceptional Mediterranean-style food.”

Chef Dean adds, “This classic ‘grandmother-style’  comfort dish raises things a few levels, however the effort is worth the tastes. The duo coking methods for the light and the dark meat allow the excellent features of the Shelton Farms product to stand out. This is a local company, we are proud to feature on our evening Vineyard Rose menu.”

Shelton Farms Chicken Duo
INGREDIENTS:

1 free-range, organic chicken (2.5 lbs), cut into parts

1 oz. Neudske’s Applewood Bacon, diced

½ carrot, small oblique

½ celery, minced

2 tbls. of garlic, sliced thinly

1 shallot, sliced thinly

¼ pearl onion, whole (frozen is easiest)

¼ cup Sangiovese or similar red wine

1-3 tsp of flour

3 oz heavy cream

3/4 cup Roasted Reduced Chicken Stock

Optional:

¼ lb (4 oz) Maitre de Butter

1 oz (2 tbls.) White Truffle Oil

Parsley oil and a fried carrot chip

PROCESS:

  1. Season thighs/legs, tie together and place on a sheet plan.  Roast at 400 degrees until golden brown.
  2. Slowly sauté the diced bacon to golden; add the vegetables and sauté until translucent.  Deglaze the pan with red wine.  Dust with flour to thicken the sauce.
  3. Add chicken stock and bring to a simmer, then add heavy cream.
  4. Pour sauce over thighs/legs and cover.  Place in 300 degree oven and braise until tender.
  5. Cook chicken breast to 165 degrees and plate with thighs/legs.
  6. Garnish with parsely oil and carrot chip.  Serve with Potato Boulengere and green beans.

Enjoy with your favorite Temecula red!

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