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Wine Country Recipe ~ Dungeness Crab Frittata

Wednesday, December 19th, 2018

Slice this frittata into thin wedges for a passed hors d’oeuvre or serve more generous portions with a tuft of salad as a first course. To dress it up for the holidays, top wedges with a dollop of crème fraîche and California sturgeon caviar. Serve with your favorite Temecula Valley Chardonnay or Sparkling Wine.

Serves 6

Ingredients
½ pound (250 g) fingerling potatoes
1-1/2 tablespoons plus 1 teaspoon extra virgin olive oil
Kosher or sea salt
6 large eggs
Freshly ground black pepper
2 tablespoons chopped fresh dill, plus more for garnish
1 tablespoon thinly sliced fresh chives
¼ pound fresh Dungeness crabmeat

Directions
Preheat the oven to 425°F (220°C). Put the potatoes in a baking dish just large enough to hold them. Drizzle with 1 teaspoon olive oil, season with salt, and turn to coat with the oil and salt. Bake until tender when pierced, 15 to 20 minutes. Let cool, then slice into ½-inch (12 mm) pieces. Reduce the oven temperature to 400°F (200°C).

In a bowl, whisk the eggs with ½ teaspoon salt, several grinds of pepper, and the dill and chives. Stir in the crabmeat and potatoes, reserving a few larger pieces of crab for placing on the surface of the frittata later.

Heat a 10-inch nonstick skillet over medium-low heat. Add the remaining 1-1/2 tablespoons olive oil. When it is hot, add the egg mixture and use a rubber spatula to distribute the crab and potato evenly. Cook without stirring for about 2 minutes, until the eggs begin to set, then place the reserved chunks of crabmeat on top. Continue cooking without stirring until the frittata is about two-thirds set, with some patches of liquid egg on the surface. Transfer the skillet to the oven and bake until the surface is firm to the touch, about 6 minutes longer.

Remove from the oven and slide the frittata onto a cutting board. Let rest at least 15 minutes. Garnish with chopped dill, then slice into wedges and serve. The frittata is best warm, not hot.

Suggested Pairings: 

Callaway Vineyard & Winery ~ 2016 Winemaker’s Reserve Chardonnay
Flavors of green apple, tropical fruit and hints of honeysuckle. Floral scents and an oaky finish will leave you longing for more. 

Oak Mountain 2017 Chardonnay ~ This chardonnay is lightly oaked with French oak imparting rich flavors of vanilla, butterscotch, creme brulee and caramel.

South Coast Winery Resort & Spa Brut Sparkling ~ Crisp acidity and delicate yeastiness are enveloped in a rich tropical fruit aroma. A perfect change of pace!

Wilson Creek Winery Brut Sparkling Wine ~ Light and refreshing, and very fun. Great in Mimosas! A fun party sparkling wine.

Recipe and photo courtesy of the Wine Institute of California

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Wine Country Recipe ~ Slow Roasted Pork Shoulder with Carrots and Fresh Herbs

Tuesday, November 17th, 2015

Tuscan_Pork_hero-e07906d4-82d8-424e-aab5-b74cae86a3b4-0-472x310This flavorful roast can be served hot with roasted carrots and savory pan drippings or cold, thinly sliced for sandwiches. Pair with your favorite Temecula Valley Zinfandel or Cabernet Sauvignon.

Ingredients:

2 1/2 pounds pork shoulder roast, tied, trimmed of excess fat and seasoned well with salt and pepper
4 cloves garlic, peeled and finely chopped
1 teaspoon fresh thyme leaves, minced
1 teaspoon fresh oregano leaves, minced
1 (2-inch) sprig of rosemary, leaves removed and finely chopped
6 fresh large sage leaves, finely chopped
2 tablespoons extra virgin olive oil
4 shallots, peeled and thinly sliced
12 whole baby carrots, cleaned with stems removed
1/3 cup Temecula Valley Zinfandel

Directions:

Preheat oven to 275 F (135 C).

Mix the herbs and garlic in a small bowl. Rub the herb mixture evenly over the pork and into the crevices. Put the pork in a roasting pan. Roast uncovered for 90 minutes.

Meanwhile, toss olive oil, carrots and shallots in a large bowl.

After 90 minutes, add the carrots and shallots to the pan and pour the Zinfandel over the pork. Cook for an additional 90 minutes.

Remove from the oven and let rest for 15 minutes. Slice the pork and serve with carrots and drizzle with the pan juices.

Serves 4

Recipe Courtesy of the Wine Institute of California

Suggested Pairings:

Baily Winery ~ 2011 Cabernet Sauvignon –  Warm, rich tones with subtle, herbaceous qualities and a hint of mint.

Doffo Winery ~ 2013 Zinfandel – Full of black cherry jam, raspberry, black berry and allspice aromas, with luscious notes of boysenberry, ripe plums and toasted oak.

Lorenzi Estate Vineyards & Winery ~ 2010 Cabernet Sauvignon – Aged in New French oak for 18 months and expresses itself with a depth and complexity you should expect from a Cabernet Sauvignon.

Maurice Car’rie Vineyard & Winery ~ 2012 Van Roekel Estate Zinfandel –  Aromas of raspberry jam, Red Delicious apples and finishes off with toasted black pepper.

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