February Wine Club pairing recipe

moroccan chicken tagineJacqueline’s Moroccan Chicken

Inspired by North African tagines.
INGREDIENTS:

• 1 tablespoon olive oil
• 2 lbs skinless, boneless chicken thighs
• 1 large thinly sliced yellow onion
• 3 medium carrots, sliced, 3 inch spears
• 1  tablespoon  fresh ginger, peeled and minced
• 1  teaspoon  cumin
• ¼  teaspoon  salt
• ¼  teaspoon  coriander
• ¼  teaspoon  cinnamon
• ¼ teaspoon  fresh ground black pepper
• 4  garlic cloves, minced
• 1 ¼ cups  chicken broth
• 1 (15 ounce) can chickpeas, rinsed and drained
• 7 ounces dried apricots, halved

DIRECTIONS:Heat olive oil in a large Dutch oven or saucepan over medium-high heat. Add half of chicken to pan, browning on all sides (about 5 minutes). Remove chicken from pan. Repeat with remaining chicken.

Add onion to pan; sauté for 3 minutes or until tender. Add ginger, cumin, salt, coriander, cinnamon, pepper and garlic; sauté for 30 seconds or until fragrant. Stir in broth, scraping pan to deglaze. Return chicken to pan and simmer covered 1 hour or until tender.

Remove chicken using a slotted spoon; cool slightly then cut into bite-sized pieces and return to pan. Add chickpeas and apricots, then cover and simmer 10 minutes before serving. Garnish with preserved lemon slices and serve over couscous or rice. Serves 6.

PRESERVED LEMONS:
• 2 wide-mouth pint jam jars
• 10  lemons
• Coarse sea salt

Sterilize jam jars in your dishwasher set on hot. Wash and dry lemons and sterilized jars.  Cut 6 lemons lengthwise into quarters without cutting through the bottom.  Remove seeds. Pour coarse sea salt into the cut lemons, making sure all the sides/quarters are coated. Place 2-3 lemons in each jar, or as many will fit. Squeeze juice from remaining lemons to jars, covering fruit. Close lids tightly and refrigerate for at least 3 weeks, shaking occasionally. Rinse lemons before using. Recipe courtesy of Cline Cellars.

Cline_SingleVineyard_LosCarneros_Estate_SyrahBold_stickerCline Family Cellars
Estate Grown
Syrah Single Vineyard
Los Carneros, CA

A family-owned vineyard and winery in the beautiful Carneros regions of Sonoma County, California, Cline Cellars is situated on a historic 350-acre estate with sustainable farming.  Los Carneros is their finest Syrah offering. Grapes come from their 18-acre hillside estate vineyard in Sonoma’s Carneros district. Fog and afternoon winds from the nearby Pacific Ocean and San Pablo Bay cool the growing region, allowing the grapes to develop intense flavors. Grapes were handpicked and destemmed without being crushed. Enjoy this wine with big, spicy foods with plenty of zip, such as Blackened Ahi. 

charlie-tsegeletos

Winemaker, Charlie Tsegeletos

“This is our flavor-intense Syrah and is one of the most concentrated wines that we make at Cline Cellars.  The combination of tannin, acid, fruit and great mouth feel come together to created a big, well balanced wine” – Charlie Tsegeletos, winemaker.

Winemaker: Charlie Tsegeletos
Appellation: Los Carneros, California
Varietal Blend: 100% Syrah
Analysis:
14% alcohol / volume
Critical Acclaim:
Reviewed and approved by Doug Frost, Master Sommelier and Master of Wine.

November Wine Club pairing recipe

Spanish Turkey Meatball Stew

spanish turkey meatballINGREDIENTS:

• 2 tablespoons extra-virgin olive oil
•  1 large onion, chopped
•  5 cloves garlic, minced
•  Kosher salt
•  1 teaspoon smoked paprika
•  1 cup sliced small carrots
• 2 (14 oz) cans low-sodium diced fire-roasted tomatoes
•  2 cups low-sodium chicken broth
•  1 (15 oz.) can chickpeas, drained and rinsed
•  1 ½ pounds lean ground turkey
•  ¾ cup loosely packed fresh parsley (about 1 bunch), chopped, plus more for topping
•  Freshly ground pepper

DIRECTIONS:
Heat the olive oil in a large skillet over medium-high heat. Add the onion, garlic and a pinch of salt and cook, stirring occasionally, until soft, about 5 minutes. Transfer half of the mixture to a large bowl.

Add the paprika and carrots to the remaining onion mixture in the skillet and cook 1 minute. Add the tomatoes, chicken broth and chickpeas; bring to a rapid simmer and cook, stirring occasionally, until the sauce thickens slightly, about 6 minutes.

Meanwhile, add the ground turkey, parsley, 1 teaspoon salt and ½ teaspoon pepper to the bowl with the reserved onion mixture and mix with your hands. Form the turkey mixture into 20 meatballs. Place the meatballs in the skillet with the sauce and simmer, turning once, until cooked through, about 7 minutes. Serve with more pepper and parsley. Recipe courtesy of Food Network Magazine.

Bold_stickerCorona_ReservaCorona de Aragon
Reserva
Carinena DO, Spain

Corona de Aragon was one of the biggest kingdoms of the Mediterranean in the late Middle Ages, spanning from the east of Spain to the south of Greece, an area with a rich wine-producing history and tradition. These territories were under the jurisdiction of the King of Aragon from 1164 to 1707.  The winery and its vineyards are located in the heart of the Cariñena DO, one of Spain’s most traditional wine-producing regions. The origin of the Aragonese vineyards comes from a region where the inhabitants were known to drink wine mixed with honey as far back as the 3rd Century BC. The DO was established in 1932 and since Aragon has been a pioneer in the wine growing industry of Spain. Tempranillo and Cabernet Sauvignon are the dominant grapes in this Reserva, which offer a modern take on the traditional Spanish wine.

Garnacha adds a fruity freshness, while Cariñena offers great acidity and a beautiful boost of dark color.  Toasted vanilla, cocoa and a subtle nutty character open on the nose and carry through on the palate, complementing the plentiful bold fruit character until the very last sip“,  Marcelo Morales winemaker.

Winemaker: Marcelo Morales
Appellation: Carinena DO, Spain
Varietal Blend:  Tempranillo, Cabernet Sauvignon
Analysis:
13% alcohol / volume
Critical Acclaim:
Reviewed and approved by Doug Frost, Master Sommelier and Master of Wine.

Spicy Salmon with Asparagus

WC-March-2015

spicy-salmonINGREDIENTS:
•  2 Salmon fillets, about 1.5 pounds
•  ¼ pound Asparagus
•  ¼ pound red potatoes
•  2 tablespoons olive oil
•  ¼ teaspoon Paprika
•  Salt and Pepper to taste
•  2 garlic cloves chopped

DIRECTIONS:
Marinate the salmon fillets in a bowl with a tablespoon of olive oil, piri piri (or hot sauce), chopped garlic, paprika, and salt and pepper to taste.  Cover it and let it marinate in the fridge for about 2 hours.

Take out of the fridge and place the salmon on a greased baking sheet, preheat the oven to 350 degrees Fahrenheit.

Slice the red potatoes into quarters and season them with salt and pepper to taste and the other tablespoon of olive oil and place on the baking sheet. Chop the asparagus in halves and add them to the baking sheet.

Once ready, place the baking sheet in the oven and let it cook for about 23-25 minutes, or until the salmon is well done and the potatoes have browned a bit.
Serve on a plate and enjoy!

QuintaGarridaReserva_redQuinta da Garrida
Reserva Red
Dao, Portugal

Bold_stickerBacalhôa Vinhos de Portugal, S.A., one of the biggest and most innovative wine-making companies in Portugal, has developed a range of wines throughout the years that has ensured a solid reputation and the preference of national and international wine lovers. A family controlled company dating back to the 1920s, they produce wine in the same way we enjoy it: for friends and amongst friends, in our daily lives and in special occasions.  The single estate of Quinta da Garrida in Dão is located in Vila Nova de Tazém, with granitic, light and poor soils, typical from the region, this land allows Bacalhôa to create wines with very specific characteristics.   Ideally pairs well with traditional Portuguese cuisine.

Francisco-AntunesDeep ruby color. Exuberant nose with light floral and ripe fruit nuances.  It also shows some toastiness from the wood where it aged.  Elegant palate with notes of ripe fruit. Full-bodied and persistent aftertaste,” winemaker, Francisco Antunes.

Winemaker: Francisco Antunes
Appellation: Dao, Portugal
Varietal Blend:  70% Touriga Nacional, 30% Tinta Roriz
Analysis: 13.5% alc/vol
Critical Acclaim: Bronze Medal International Wine Challenge 2013