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April 2019 WINE CLUB PAIRINGS

2017 Chardonnay paired with Watermelon Gazpacho
6 Cups Watermelon
2 Large Tomatoes
1 Cucumber
1 Serrano Pepper
1 Poblano Pepper
1/2 Onion
1 Tbsp Ginger
Basil, cilantro, dill or other aromatic to taste.

Place all ingredients in blender and puree. Serve well chilled, sprinkle with herbs.
Recipe by William Smith www.wsfoodstyle.com


2015 Syrah paired with Memphis Style Ribs
7 lbs Baby Back Ribs or 3 racks
Dry Rub:
1/4 Cup Paprika
1/4 Cup Black Pepper
1/4 Cup Brown Sugar
1 Tbsp salt
2 tsp Celery Salt
2 tsp Cayenne
2 tsp Garlic Powder
2 tsp Dry Mustard
2 tsp Cumin

Mop Sauce:
2 Cups Cider Vinegar
1/2 Cup Yellow Onion
2 tsp Salt

Combine all dry ingredients and coat all sides of ribs. Combine all sauce ingredients set aside. Place on grill with indirect heat or place in oven wrapped in foil for 1 hour. Remove foil and roast or grill for another 2 hours, basting with sauce and turning frequently. Enjoy!!

Recipe by William Smith www.wsfoodstyle.com


February 2019 Wine CLub Pairings

Viognier paired with Green Payaya Salad
Dressing:
1 Tbsp Minced Ginger
1/4 C Lime Juice
2 Tbsp Brown Sugar
2 Tbsp Fish Sauce
2 Thai Chilis minced (optional)

Salad:
3 C Unripe Papaya julienned
1/2 C Sweet Onion thinly sliced
1 pint Cherry Tomatoes halved
1 C carrots julienned
1 bunch cilantro chopped
Scallions, Peanuts, and Lime Zest for garnish

Combine all dressing ingredients, blend, set aside. Combine all salad ingredients, toss well with dressing, serve immediately. Serves 6
Recipe by William Smith www.wsfoodstyle.com

Estate Pinot Noir paired with Stuff Dates
Sauce:
4 Cloves Garlic
4 Shallots thinly sliced
8 oz. Piquillo Peppers roasted (Also available in a jar) pureed
2 C Canned Peeled Tomatoes, pureed
3 Tbsp Sherry Vinegar

Dates:
15 Dates, pitted
1 lb. Chorizo chopped
5 Slices Bacon cut crosswise into thirds

Preheat oven to 400F. For each date, slice open and fill with a shy Tbsp of chorizo, wrap in a piece of bacon ad pin with toothpick. Line a jelly roll pan with foil and lineup dates side by side. Place in a preheated oven and bake until crisp and brown, approximately 10-15 minutes.

For sauce, combine garlic and shallot in a skillet and saute till softened and fragrant. Add tomato and pepper puree and simmer 5-10 minutes. Serve dates on a pool of sauce.
Makes 15 stuffed dates
Recipe by William Smith www.wsfoodstyle.com

Peeled Papaya, ready to be julienned for the salad.  Photo credit: William Smith

Peeled Papaya, ready to be julienned for the salad.
Photo credit: William Smith

Stuffed dates.  Photo credit: William Smith

Stuffed dates.
Photo credit: William Smith

REcipe Pairings

Chardonnay
Grilled Corn Chowder

4 ears of sweet corn, silks removed

1 poblano pepper halved and seeded

1 medium onion chopped

2 cloves garlic minced

1T EVOO

1t cumin

1 14 1/2oz chicken broth

1 med potato chopped

2 T flour

1 1/2C milk or half and half

Fresh basil , crispy bacon optional

Grill corn and pepper over charcoal or gas grill, until brown and a bit charry.   Cut kernels from cob you should have about 2 cups, dice pepper fine.
In a large saucepan add onion and garlic and cumin cook until tender and fragrant.   Stir in 1 1/2 C of corn, pepper, potatoes and broth. Simmer 15-20 minutes.
In a small bowl combine flour and milk stir till smooth, gradually add to soup mixture, simmer for 10 minutes.
You may puree soup or leave chunky.  Garnish with reserved corn, basil or bacon.


Merlot
Moroccan Lamb Meatballs

2lbs ground lamb

2 onions chopped

1C breadcrumbs

2 eggs

4 cloves of garlic chopped

1/2C cilantro chopped

2t each cumin coriander and paprika

1t each cinnamon and cayenne

Salt and pepper

Combine all ingredients, mix well.   Form into tablespoon sized balls, Chill.   You can either saute in batches in skillet or place on oiled sheet pan and cook in oven.  Shake pan halfway, approx 20 minutes in a 375F preheated oven. Makes approx 2 dozen.

Yogurt Sauce

2C Yogurt

2 cloves of garlic chopped

1/4C mint chopped

2T lemon juice

Salt and pepper

Combine all ingredients in bowl, refrigerate 20 to meld flavors.


Tempranillo
Chickpea and Chorizo Stew

8oz dry spanish chorizo sliced in half moons

2 Large carrots chopped

1 medium onion chopped

1 stalk celery chopped

1T EVOO

1 can 15oz chickpeas drained and rinsed

2C chicken broth

8 ripe summer tomatoes chopped or 1 28oz italian tomatoes

12oz baby spinach

Croutons optional

In a 8qt saucepan, cook chorizo, carrot, onion and celery until soft and slightly brown. Add chickpeas, broth and tomatoes and simmer for 20 minutes.   Add spinach, season with salt and pepper. Serve with croutons.


Syrah
Lamb and Syrah Stew

4 lbs lamb stew meat cut in 1 inch chunks

1/2 C flour

1/2 C EVOO

2 C Weisingers 2014 Syrah

2 T sherry vinegar

4 C Chicken Stock

2T tarragon

1 lb carrots chopped

1 lb parsnips chopped

1/2 lb baby turnips quartered

8 baby fennel halved

1 shallot chopped

2T parsley for garnish

Fennel fronds for garnish

Dredge  lamb with flour and brown in batches in dutch oven, remove to plate.  Add all the lamb back to dutch oven and add wine, stock, vinegar and tarragon.   Bring to simmer and cook until lamb is tender about an hour. Add veg, bring to boil and simmer another hour.

Garnish with parsley and fennel.