Cooking with Wine-California Style

Big Cali Salad

Strawberry Cabernet Barbeque Chicken

 Port Wine Twice Baked Sweet Potato

Summer Prosecco Gelato  

 Big Cali Salad

  Yield: 2

¼ cup olive oil

1 tablespoon red wine vinegar

1 tablespoon dry red wine

1 tablespoon mustard

2 tablespoon honey or agave

Salt and Pepper to taste

¼ red onion, chopped

¼ cup sugar snap peas, sliced

1 head romaine

2 radishes, thinly sliced

¼ cucumbers, sliced

1 avocado, sliced

¼ cup toasted salted pepitas

Whisk together vinegar, wine, mustard, and honey or agave in a bowl. Slowly pour in oil while vigorously whisking. Season with salt and pepper. Combine peas, lettuce, radishes, cucumbers, avocado, and pepitas in a bowl, and lightly toss to combine. Serve.

 Strawberry Cabernet Barbeque Chicken

  Yield: 2

2 chicken breast or 4 thighs

Salt and pepper to taste

 ½ cup ketchup

½ cup cabernet wine

¼ cup strawberry jam

½ teaspoon vinegar

 1 teaspoon mustard

1 teaspoon honey

2 tablespoons brown sugar

1 teaspoon paprika

½ teaspoon garlic powder

½ teaspoon onion powder

Preheat oven 375”F

In a small bowl combine ketchup, strawberry jam, wine, vinegar, mustard, honey, brown sugar, paprika, garlic and onion powder. Taste and adjust seasoning with salt and pepper. On a sheet tray lined with parchment paper, add chicken. Season with salt and pepper and pour ¼ cup of barbeque sauce over top and brush over chicken. Reserve the rest for after baking. Bake for 25-35 minutes or until internal temperature reaches 165”F. brush with remaining barbeque sauce and serve.

 Port Wine Twice Baked Sweet Potato

  Yield: 2

2 sweet potatoes, oiled, salt and peppered, and baked

¼ cup diced port wine cheese

2 tablespoon Swiss

1 sprig fresh thyme, leaves removed or ¼ teaspoon dried thyme

½ sprig fresh rosemary, leaves removed and chopped or ¼ teaspoon dried

2 tablespoon butter, divided

Optional- red pepper flakes

Salt and pepper to taste

Preheat oven 375”F

Cut potatoes in halve length wise and scoop filling out into a small bowl, keeping skin intact. Using a spoon smash potatoes in bowl and add cheeses, thyme, rosemary, butter salt, pepper and red pepper flakes if using. Stir to combine. Stuff back into potato and bake in oven 12-15 minutes. Remove and serve.

 Summer Prosecco Gelato

  Yield: 10

1, 10 pound bag nectarines, cored and purred

1 pineapple, skin removed, cored and purred

½ cup champagne

1 can sweetened condense milk

2 cups heavy cream

In a bowl combine all ingredients. Pour into ice cream core and turn until firm. Remove and place in freezer until ready to serve.