Wine Country Recipes

One smiling brunette's culinary adventure journal in the making

Collected from the best Wineries and 
Bed & Breakfasts in the land.      

BETTER BOOKMARK NOW, CUZ' YOU'RE GOING TO WANT TO COME BACK.

 

CHICKEN PICCATA  

Contributed by Ferrari-Carano Vineyards and Winery
We've been told that this is the very best Chicken Piccata in the world.

Serves four.

Ingredients:

8 chicken breast halves, skinned and boned
½ cup flour
¼ tsp. freshly ground pepper
½ tsp. garlic powder
1/8 tsp. Paprika
¼ cup olive oil
1 tbsp. Butter
salt
4 tbsp. dry Madeira wine
3 tbsp. fresh lemon juice

Garnish: capers, lemon slices and minced fresh parsley 

Method:

1. Place chicken breast halves between two sheets of waxed paper and pound them evenly until thin. Combine flour, pepper, garlic powder, paprika in plastic bag. Add chicken and coat; shake excess flour mixture off.

2. In large skillet, heat olive oil and butter. Sauté chicken breasts, three minutes per side, turn and salt each piece. Place on plate with paper towels to drain fat, cover with foil to keep warm.

3. Drain fat from skillet, reserving approximately 2 to 3 tbsp. of oil and butter. (If desired, add an additional 1 tbsp. butter.) Add Madeira wine to skillet and deglaze it, scraping pan to loosen browned chicken pieces. Add lemon juice and heat through.

4. Return chicken breasts to skillet with lemon slices until sauce thickens. Transfer to platter and sprinkle with minced parsley and capers.
 

BACK TO GET'COOKIN' RECIPE COLLECTION

Chardonnay Clam Linguine
By Brad Wallace

From Dry Creek Vineyards' Delectable Recipe Collection.....

• 2 cans minced clams with juice

• 1/2 stick of butter

• 3/4 cup chopped onion

• 3/4 cup Dry Creek Chardonnay

• 1 teaspoon prepared yellow mustard

• 1/4 teaspoon Tabasco Sauce 

• Linguine, dried or fresh

• 1 large clove garlic, finely minced

• 1 pint half and half

• 2/3 cup grated Fontina cheese

• 1/2 teaspoon grated rind of lime

• Juice of one lime

• 1/4 teaspoon bitters

In a heavy pan add butter and onions. Sauté until tender. Add clams, juice, wine, mustard, tabasco, and garlic. Reduce by one-fourth. Add half and half, lime juice, lime rind, cheese, and bitters. Stirring constantly, reduce to a creamy texture. Pour over cooked linguine.

Serve with crusty French bread, a tossed green salad, and a bottle of
  Dry Creek Chardonnay or Reserve Chardonnay. Serves four.

BACK TO GET'COOKIN' RECIPE COLLECTION

SCALLOP SEVICHE WITH CHILE, CILANTRO & LIME
                                                            Serves 8

From DeLoach Vineyards wondrous offerings

1 lb bay or sea scallops, sliced 1/4" thick
6 T shallots or scallions, minced
1 t jalapeño chile, minced
2 T cilantro, stemmed & minced
2 T red bell pepper, seeded & chopped
1 1/2 t kosher salt
8 T fresh lime juice
1 t sugar
2 T olive oil
splash of Tabasco or to taste

Cucumber, avocado and fresh tortilla chips for garnish

Combine all ingredients. Refrigerate, covered, for 4 or more hours until seviche is cooked. Serve in wine glasses lined with alternating slices of avocado and cucumber and top with chips. Serve with DeLoach Vineyards Pinot Gris

BACK TO GET'COOKIN' RECIPE COLLECTION

Chicken Roulade with Tomato Basil Sauce
By Brad Wallace  
From Dry Creek Vineyards' Delectable Recipe Collection.....

• 6 chicken breast halves, boneless, skinless & lightly pounded

• 6 thin slices prosciutto

• 6 T. asiago cheese, crumbled

• 1/2 c. red bell pepper, chopped fine

• 2 T. clarified butter

• 1/3 c. Dry Creek Vineyard Chardonnay

Sauce:

• 3 fresh tomatoes, peeled & coarsely chopped

• 1/2 c. fresh basil leaves, loosely packed (approximately 30 large leaves)

• 1 T. balsamic vinegar

• White pepper

• 2 T. butter

Blanch red pepper until just tender. Lay chicken breast skin side down. On each breast place in order one slice prosciutto, 1 T. asiago, 1 T. red pepper. Roll up breasts and secure with toothpicks.

Heat pan to medium high; add clarified butter and rolled chicken breast; saute until golden on all sides. Add wine and cover; cook approximately 2-3 minutes. Remove roulades from pan and place on warm platter.

In the same pan add tomatoes, basil, balsamic vinegar, and pepper. Cook on medium high heat 2-3 minutes. When sauce begins to thicken, add butter until incorporated. Pour sauce over roulades and serve with Dry Creek Vineyard Chardonnay.

BACK TO GET'COOKIN' RECIPE COLLECTION

Dry Creek Steak Cabernet
By Brad Wallace 
From Dry Creek Vineyards' Delectable Recipe Collection.....

• 4 5-6 oz. boneless top loin steaks (New York or filet) about 1" thick

• 1 T. whole black peppercorns

• 2 T. unsalted butter

• 3 T. finely chopped shallots

• 3/4 c. Dry Creek Cabernet Sauvignon

• 1/2 c. heavy cream

• 1 tsp. dried tarragon, salt to taste

Crush the peppercorns with the bottom of a small saucepan and roll the steaks in the roughly cracked pepper. In a large enough skillet to accommodate the meat, melt 1 T. of butter and cook the steaks until almost done. Remove from pan to a heated platter and place in warm oven.

Add remaining 1 T. of butter to skillet and sauté the shallots until just softened. Add the red wine and let reduce, over high heat, until 1/3 c. remains, about 5 minutes. Add the cream and tarragon, reduce until sauce is thickened and 1/2 c. remains. Season with salt and spoon 2 T. of sauce over each steak and serve hot. Accompany the steaks with crispy oven roasted potatoes and broccoli.

Serves four.
Preparation time: 30 minutes.
And don't forget the Dry Creek Cabernet Sauvignon!

BACK TO GET'COOKIN' RECIPE COLLECTION

10 Pepper or More Chutney
By Richard Nollevaux 
From Dry Creek Vineyards' Delectable Recipe Collection.....

• 5 1/2 c. peppers (4 1/2 cups sweet peppers such as red, yellow, or green bell peppers or anaheim chiles; and 1 cup hot chiles such as jalapeno or serrano chiles), stemmed, seeded, and minced

• 1 1/2 tsp. salt

• 2 1/2 c. red wine vinegar

• 1 c. golden raisins

• 1/2 c. dried currants

• 1 c. white sugar

• 1c. dark brown sugar

• 1 large red onion, minced

• 8 garlic cloves, minced

• 2 T. ginger, minced

Put all ingredients into a large pot, bring to a boil, lower heat, simmer 1 hour, or until thickened, stirring occasionally. Remove 2 cups of chutney from pot and process in blender or food processor until smooth; return processed chutney to pot and blend. Remove another 2 cups more of chutney and process coarsely; add back to pot and blend. Makes approximately 6-8 pints.

Chutney can now be processed in jars and sealed. It is often better after sitting in jars for 1-2 weeks. Serve chutney on crackers with herbed cream cheese, or top grilled chicken or fish, and hamburgers with this unique condiment.

BACK TO GET'COOKIN' RECIPE COLLECTION