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Posts Tagged ‘temecula wine country restaurants’

CHICKEN-CHIPOTLE POSOLE WITH AVOCADO AND LIME

Friday, March 1st, 2019

A rich broth, moist hand-shredded chicken and smoky chipotle make this posole a standout. And you’ll have some extra poached chicken to enjoy in a salad the following day. Pair with your favorite Temecula Valley Barbera or Zinfandel.

Serves 4

Ingredients
2 pounds (1 kg) chicken legs and thighs
2 quarts (2 l) water
1 large onion, halved and sliced
1 dozen black peppercorns
3 cloves garlic, peeled and smacked
2 bay leaves
1 teaspoon whole cumin seed or ground cumin
1/3 pound (155 g) Mexican-style chorizo
Vegetable oil
1 small onion, minced
½ green bell pepper, minced
2 cloves garlic, minced
1 large plum tomato, peeled, seeded, and finely diced
1 teaspoon dried oregano
1-1/2 tablespoons all-purpose flour
¼ cup (10 g) chopped cilantro, plus some for garnish
1 can (15 oz/470 g) whole hominy, drained and rinsed
Canned chipotle chile en adobo, to taste
Kosher or sea salt.
1 small avocado, halved and pitted, then sliced crosswise
1 lime, quartered

Directions
Put the chicken and water in a large pot and bring to a simmer over medium heat. Skim any foam that collects on the surface. When the chicken stops producing foam, add the onion, peppercorns, garlic, and bay leaves. Adjust the heat to maintain a bare simmer and cook 1 hour. Cool, then strain. Remove the chicken meat from the bones, discarding the skin. Refrigerate half the meat for another use. Shred the remaining meat by hand. Set aside 5 cups (1.25 l) of chicken broth and refrigerate or freeze any remaining broth for another use.

Put the whole cumin seed in a small dry skillet and toast over medium heat, shaking the skillet often, until the cumin darkens and becomes fragrant, 3 to 5 minutes. Cool, then pound fine in a mortar or grind in a spice grinder.

Remove the chorizo from its skin and put it in a large pot over medium-low heat. Cook, crumbling it with a wooden spoon, until it has rendered its fat and is fully cooked. Transfer it to a plate with a slotted spoon, leaving any fat behind. Add enough vegetable oil to the pot to make 2 tablespoons fat.

Add the minced onion, bell pepper, and garlic and cook until softened, 5 to 10 minutes. Add the tomato, oregano, and cumin and cook about 3 minutes longer to soften the tomato. Add the flour and cook, stirring, for about 1 minute. Add the 5 cups (1.25 l) chicken broth and bring to a simmer, stirring. Add the cilantro, hominy, shredded chicken, and chorizo and return to a simmer. Whisk in some of the thick adobo sauce from the canned chipotle chiles, adding as much as you like. Season posole to taste with salt.

Divide the soup among 4 bowls. Top each portion with a few avocado slices and garnish with chopped cilantro. Serve immediately with lime wedges.

Pairing Suggestions:

Avensole Winery ~ 2015 Barbera – Dark cherry, strawberry, lavender, vanilla.

Hart Winery ~ 2015 Zinfandel – This fruity, classic Zin has been aged 12 months in premium American oak and blend with a kiss of Petite Sirah.

Robert Renzoni Vineyards ~ 2015 Barbera – Ripened cherry aromas and flavors, this wine is bursting with berries and bright acidity,along with tart blackberry jam and tobacco on the finish.

Wiens Family Cellars ~ 2015 Reserve Zinfandel – Dried fruit, toasted oak, refined tannins.

Photo and recipe courtesy of the Wine Institute of California

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Wine Country Recipe: Fennel-Apple Slaw with Aged Cheddar on Pita Toast

Sunday, March 24th, 2013

Looking for a simple snack for spring?  Try this quick and easy recipe for Fennel-Apple Slaw!  Remember to use farmer’s market ingredients for the freshest and best-tasting produce.

Recipe courtesy of South Coast Winery Resort & Spa

Ingredients

Fennel-Apple Slaw

1 fennel bulb
1 green apple
1/2 bun chives
1/2 bun parsley
Oil, salt & pepper, lemon juice to taste

Aged white cheddar – as much as you like!

Instructions

Slaw

Cut off the green top and root bottom of the fennel.  Cut the white bulb in half and thinly slice.  Save a small bunch of green fennel fronds and set aside.
Core the apple, and slice into little sticks.
Finely chop chives and parsley.
In a medium-size mixing bowl, combine all together seasoning with salt, pepper, oil and lemon juice. Let sit for at least 15-30 minutes to marinate.

Pita bread

Cut pita into bite-size pieces, season with oil, salt and pepper.  Bake in 375 degree oven for about 10 mins or golden brown. Let cool completely.

Assembly
Cut a piece of cheese to fit on top of pita.
Top with the fennel-apple slaw and garnish with a bit of fennel frond.

Pairs perfectly with sparkling Pinot Grigio! Click below to taste the sparkling Pinot Grigio with South Coast Winery master winemaker Jon McPherson – cheers!

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Wine Country Recipe: Scallops and Risotto from South Coast Winery

Thursday, July 26th, 2012

Butter Poached Scallops with Aged Gouda Risotto

Courtesy of The Vineyard Rose Restaurant

 

Scallops:

Scallops – as many as you desire

¾ lb butter

1 cup Viognier wine

½ bun of parsley

salt & pepper to taste

To make:

  1. Season scallops with salt and pepper in a hot skillet, about 2 minutes each side
  2. Put a roasting pan on the stove on low heat.  Add butter, wine and parsley.
  3. Wait for the butter to melt, add the scallops.  The heat should be real low, and the liquid should not be boiling but just under a simmer.
  4. Let soak for about 10 minutes

 

Risotto:

1 cup Arborio rice

2 ½ cup chicken broth

2 shallots

1 cup shredded Aged Gouda

1 tab of butter

½ bun of parsley, chopped

 To make:

  1. Chop shallots and sauté in large skillet with butter; cook shallots till they are nice and dark
  2. Add rice, stir and cook for about 1 minute; add half of the broth and reduce heat.
  3. Stir occasional, making sure the rice does not stick.  When all the stock is just about absorbed, add a little more stock and stir.  Repeat and continue till all the stock is used.  Cook till all the broth is just about absorbed, the rice should appear to be creamy and should be nice and tender.
  4. Turn off heat and stir in parsley and cheese.  Season to taste.

 

Assembly:

  1. Spoon a little risotto on to a plate.
  2. Place a couple of scallops per plate, and spoon just a touch of the butter over the top of the scallops.  Enjoy!

 

Pair it with Carter Estates Viognier a delightful summer wine!

 

The Vineyard Rose Restaurant is open for breakfast, lunch, and dinner; located at South Coast Winery Resort & Spa.

For reservations, please call 951.587.9463
or Click Here for online reservations.

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