Santa Cruz MountainsBy Shawn Stanchfield Ingredients: 1 lb. ground chuck 1 lb. breakfast sausage 1 cup diced onions 2 oz. Dolcetto Wine 3 cups kidney beans 2 cups condensed tomato soup 2 T. chili powder 1 T. cumin 1 tbsp. flour 4 oz water 1 tsp. cayenne pepper Salt … [Read more...]
Fresh Peach and Yogurt Soup with BARGETTO’S California Pinot Grigio
By: Shawn Stanchfield Ingredients: 2 pounds fresh peaches 12 oz. BARGETTO California Pinot Grigio 2 oz. honey 1 oz. lemon juice 1/8 tsp. ground cinnamon 4 oz. plain nonfat yogurt 1/2 T. heavy cream As required pistachios, chopped fine Procedure: 1. … [Read more...]
Merlot Sauce
By Greg Flores Greg Flores studied culinary arts at The California Culinary Academy in San Francisco. Upon graduation, Greg worked his way up from Extern to Sous Chef at Cate Marcella, a four star restaurant in Los Gatos, California. After a brief … [Read more...]
Vanilla Tempranillo Black Cherry Reduction
By: Greg Flores, Chef Greg Flores studied culinary arts at The California Culinary Academy in San Francisco. Upon graduation, Greg worked his way up from Extern to Sous Chef at Cafe Marcella, a four star restaurant in Los Gatos, California. After a … [Read more...]
Zinfandel BBQ Sauce
By Shawn Stanchfield, Chef Ingredients: 1/2 tsp. all spice 1 tsp. ground black pepper 1/2 tsp.curry 1 tsp chili powder 1/2 tsp dry mustard 2 T.crushed garlic (fresh) 1/2 tsp. cayenne 1 T. thyme 1 tsp. majoram 1/4 cup cilantro, fresh (chopped) 1/3 … [Read more...]
Island Shrimp Salad
By: Michael Weller Ingredients: 5 cups cold water 1 tsp. cracked black pepper juice of 1 lime 7 coin-shaped slices of fresh ginger #1 prawns (20-30 count) cleaned, peeled and deveined 3 cups assorted tropical fruits: kiwi, mango, papaya, guava, … [Read more...]
Grilled Portabello’s with Santa Cruz Mountain Chardonnay Marinade
By Shawn Stanchfield, Chef Ingredients (yields 1 quart): 1/2 cup water 1/2 cup dark soy sauce 1/2 cup SCM Chardonnay 1/2 cup olive oil 1/4 cup Bargetto Dolcetto 1 oz. Dry Vermouth 1 oz. balsamic vinegar 1 oz. rice vinegar 2 T. garlic 1 T. fresh … [Read more...]
Teriyaki Albacore Salad with Somen Noodles
By Shawn Stanchfield, Chef Pairs well with Santa Cruz Mountain Chardonnay. Ingredients: Salad Dressing (yields 1 quart): 32 ounces Best Food Mayonnaise 4 ounces sugar 4 ounces Kikoman Soy Sauce 3 drops sesame oil white pepper to taste water … [Read more...]
Grilled Pork Chops with Dried Cherry Rosso Sauce
By: Greg Flores, Chef Greg Flores studied culinary arts at The California Culinary Academy in San Francisco. Upon graduation, Greg worked his way up from Extern to Sous Chef at Cate Marcella, a four star restaurant in Los Gatos, California. After a … [Read more...]
Pork Tenderloin
by: Patricia Ballard, Senior wine Counselor (retired) Ingredients: 1 pound pork tenderloin 1 T. butter 1 T. sundried tomato paste 1/2 cup. Dry Marsala 1 T. olive oil 3 large. cloves of garlic, minced 1/2 cup. BARGETTO California Cabernet … [Read more...]
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