by Monica on May 10, 2012
This quick and flavorful recipe is perfect for a summer dinner on the patio and pairs nicely with our Vineyard 1869 Zinfandel
INGREDIENTS
1/4 cup plus 1 tablespoon extra-virgin olive oil
2 tablespoons fresh lime juice
1 tablespoon molasses
1 tablespoon honey
1 tablespoon Montreal Steak Seasoning
1/2 teaspoon cayenne pepper
2 garlic cloves, minced
1 teaspoon Worcestershire sauce
1 teaspoon spicy brown mustard
Salt and freshly ground pepper
2 pounds flank steak
1/2 cup coarse panko (Japanese bread crumbs)
1/4 cup freshly grated 3 Cheese Blend (Asiago, Romano, Parmesan)
Spring mix lettuce [click to continue…]
by Monica on April 24, 2012
A wonderfully easy recipe to pair with our delightfully easy drinking Angel Eis.
INGREDIENTS
1 French Vanilla cake mix
1 3.4 oz package of Instant Lemon Pudding Mix
Fresh squeezed juice from one or two lemons and Angel Eis to equal 3/4 cup
3/4 cup canola oil
4 large eggs
Non-Stick cooking spray with flour
[click to continue…]
by Monica on April 19, 2012
Join us Wednesday, May 30th, for an evening of spectacular food and wine pairings. The reception begins at 6:00pm, the main event starts at 6:30pm. Contact Taste Restaurant at (209) 245-3463 to make reservations or for more information.
MENU
RECEPTION
Jana Blanc de Noir Brut
Shrimp Sausage, English Peas, Mint Puff Pastry
[click to continue…]
by Monica on April 17, 2012
A special blend of ingredients sure to make your mouth water. Pair this adventurous meal with our bold and exciting 2009 InZINerator.
INGREDIENTS
1/2 lb. ground pork
1/2 lb. ground beef
4 oz. can diced green chiles
2 oz. crumbled blue cheese
1 tbsp. dried minced onion
1 tsp. garlic powder
1/2 tsp. chili powder
1/4 tsp. black pepper
8 slices peppered bacon
4 slices pepperjack cheese
4 ciabatta rolls, sliced
4 leaves of butter lettuce
Chipotle mayonnaise [click to continue…]
by Monica on March 22, 2012
A rich and unique recipe to compliment our Jana Cathedral Cabernet Sauvignon.
INGREDIENTS
4 tbsp. olive oil
3 1/2 lbs. boneless beef chuck roast, trimmed, cut into 2 1/2 inch pieces
3 1/2 cups chopped onion
2 cups Cabernet Sauvignon
1 14.5 ounce can diced tomatoes with Italian herbs, undrained
1/2 cup hoisin sauce
2 bay leaves
1 lb. slender carrots, peeled, cut diagonally into 1-inch lengths
1 tbsp. cornstarch mixed with 1 tbsp. water
2 tbsp. chopped fresh parsley [click to continue…]
by Monica on March 22, 2012
This light and lively appetizer compliments our crisp and refreshing Sauvignon Blanc.
INGREDIENTS
2 small Haas avocados – 1 cut into 1/2 inch dice, 1 cut into 8 wedges
2 tbsp. heavy cream
1 tbsp. fresh lemon juice
1 tbsp. finely chopped cilantro
Salt and pepper
1/2 lb. king crab in the shell or 6 oz. of lump crab meat
2 tbsp. unsweetened coconut milk
1/4 tsp. finely grated, peeled fresh ginger [click to continue…]
This quick and flavorful recipe is perfect for a summer dinner on the patio and pairs nicely with our Vineyard 1869 Zinfandel
