Recipes – Matchbook Wines

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January 8th, 2021

Wine Club Recipe: Kuji’s Salmon Croquettes

by: Anna Sargent

To celebrate the new vintage of our 2020 Tinto Rey Rosé, we teamed up with locally-loved Kuji Asian Grill from our neighboring town – Woodland, California. This delicious Wine Club recipe is perfect to pair with a bottle of Rosé on a cold winter’s night!

We are so grateful to Kuji’s talented chefs, Kai and Suji Jung, for taking time to share this recipe with us. We hope you enjoy it as much as we do!

Makes: Approximately 8 servings                Total prep/cook time: 90 minutes

Ingredients:

  • 1 lb. Yukon gold potatoes, peeled and quartered
  • 1 medium zucchini, diced small
  • 1 medium carrot, diced small
  • 1 medium yellow onion, diced small
  • ½  bunch of green onion, diced small
  • 12 oz. fresh salmon, diced large
  • 1 cup butter
  • Canola oil for deep frying (amount varies, based on pan size)

Breading:

  • 4 eggs 
  • 2 cups flour
  • 2, 8 oz. boxes of Panko crumbs

Instructions:

  1. Place potatoes in a small pot and cover with water. Bring potatoes to a simmer and cook for 20 – 30 minutes until tender, drain in colander and let dry.
  2. Sauté the zucchini, carrots, and yellow onion on medium-high heat with 2 tablespoons of butter until tender. (About 3 minutes)
  3. Melt the remaining butter slowly over medium-low heat in a small saucepan. Once butter is melted, add the salmon and poach until fully cooked, about 10 minutes. Remove the salmon and reserve excess butter.
  4. In a large bowl, smash the potatoes, and add in the cooked vegetables, green onions, salmon and reserved butter. Mix thoroughly and season with salt and pepper to taste. Let cool to room temperature.
  5. Once cooled, form mixture into croquette patties and place on a tray lined 
  6. with parchment paper. Place tray in refrigerator and let set.
  7. Place the flour, eggs, and panko into separate bowls. Whisk the eggs with 2 ounces of water. Cover croquettes in flour, then egg, and then panko.
  8. Heat enough oil to completely submerge croquettes to 325 degrees. Gently place croquettes in oil, and fry for about 5 minutes or until golden brown.
  9. Drizzle croquettes with lemon aioli and enjoy with a glass of Tinto Rey Rosé!

 About the Guest Chefs: Kai & Suji Jung

Chefs Kai and Suji Jung have been bringing classic dishes from Hawaii and Korea to Woodland since early 2019. Kuji Asian Grill offers outstanding food lovingly prepared in an open kitchen – where you can hear your marinated short ribs hit the fire, listen to your rice crisp in the hot stone-pot bibimbap, and “talk story” with the chefs.

Kai grew up in Davis, California, where he realized his true passion: eating. This led him to attend the Culinary Institute of America in Hyde Park, New York. He then moved to the Big Island of Hawaii, started working for the Hilton Waikoloa Village, and met his wife Suji who is also the co-owner and chef of Kuji Asian Grill.

Suji is a native from the bustling port city of Busan, South Korea. Raised in a restaurant family, she spent much of her youth in the kitchen learning to cook from her mother. She attended Kyungnam College in Busan where she obtained her Certificate of Professional Korean Cooking along with her degree in Culinary Arts.

In 2019, they started Kuji together, realizing their dreams of sharing their interpretations of classic dishes from both Hawaii and Korea. Kuji is located in Gibson Plaza next to Pioneer High School and Woodland Community College and offers a casual eating space with delicious food.

Not a wine club member? Click here for more information about how to join the Matchbook Wine Club!


October 29th, 2020

Wine Club Recipe: Anna’s Holiday Chocolate Bars with Raspberry Drizzle

by: Anna Sargent

Since I have always enjoyed baking for my family and friends during the holidays, I decided to test my skills and come up with my own creation for this quarter’s Wine Club recipe. One of my favorite pairings is dark chocolate and red wine, and I hope you enjoy this quarter’s recipe for “Anna’s Holiday Chocolate Bars” as much as I do! (For best results, pair it with a glass of The Arsonist Red Blend).

Speaking of perfect holiday pairings – I think most of us would agree that 2020 has been a tough year, making wine one of the best gifts you can give this holiday season! So take advantage of your 15% Wine Club discount and give the gift of Matchbook Wine. Some of my favorite gift-worthy wines are the rich and creamy 2018 The Arsonist Chardonnay, or the toasty and smooth 2017 Mossback Chalk Hill Merlot. Order your wine online or visit our tasting room now to get a head start on your holiday shopping! Let’s spread holiday cheer one bottle at a time!

Makes: (16) 2-inch bars                           Total prep/cook time: 45 minutes

Bar Ingredients:

  • 1 stick (½ cup) of unsalted butter
  • 1 cup of dark chocolate chips
  • 2 cups all-purpose flour
  • ¼ teaspoon of salt
  • 1 ½ teaspoons of baking powder
  • 1 ½ teaspoons of baking soda
  • ½ cup of baking cocoa
  • 3 eggs and 1 egg yolk, at room temperature
  • 1 cup of sugar
  • 2 teaspoons of vanilla extract

Sauce Ingredients:

  • 1 ½ pounds of fresh raspberries
  • ¼ cup white sugar
  • 2 teaspoons of lemon juice

Directions:

  1. Preheat the oven to 325 degrees. (I prefer convection bake).
  2. In a medium-sized saucepan over low heat, melt the butter with the chocolate, stirring occasionally until smooth. Remove from heat and allow to cool until luke-warm (5-10 minutes).
  3. Combine the raspberries, sugar, and lemon juice in a small saucepan over low heat, stirring occasionally.
  4. Once the raspberries have broken down (3-5 minutes), remove from heat and press the sauce through a fine strainer to remove the seeds.
  5. Cool the sauce to room temperature and refrigerate for at least 45 minutes before serving.
  6. In a small bowl, combine the flour, salt, baking soda, baking powder, and baking cocoa. Set aside.
  7. In a large bowl, beat the eggs and sugar until light and creamy (about 2-3 minutes), add the vanilla and beat well.
  8. Add the chocolate mixture and beat until combined, add the dry ingredients and mix well (desired texture is a peanut-butter-like consistency).
  9. Spread the batter evenly in a greased 8×8 pan and bake for 20 minutes or until a toothpick inserted in the center of the pan comes out with moist crumbs attached.
  10. Allow the bars to cool completely before cutting and serving with the raspberry drizzle.
  11. Enjoy with a glass of The Arsonist Red Blend!

Not a wine club member? Click here for more information about how to join the Matchbook Wine Club!


September 11th, 2020

Wine Club Recipe: Coffee Rubbed Lamb Chops with a Cherry Red Wine Reduction Sauce

by: Anna Sargent

This September we reached out to our favorite local chefs for our Wine Club recipe. Chefs Jenny MacDonald and Albert Bach of Don Chuy’s Tacos and La Tabla have created a delicious recipe that  pairs perfectly with our new vintage of our 2019 Mossback Russian River Pinot Noir, featured in this month’s club trio. We are so grateful to the talented chefs for taking time to create this recipe for us. I hope you all enjoy it as much as I do!

Feeds: 2-3 people   |   Prep/cook time: 45 minutes

Lamb:

Ingredients:

  • 2 lbs. lamb shoulder chops
  • Kosher salt and black pepper
  • 1/4 cup brown sugar
  • 1/4 cup instant coffee crystals
  • 1-2 cloves garlic, minced
  • 1 tbsp. each of fresh Italian parsley, mint, oregano, minced
  • 3 tbsp. Matchbook Extra Virgin Olive Oil

Instructions:

  1. Put lamb on a plate, season well with salt and pepper. Let rest and come to room temp. Combine brown sugar, coffee, garlic, herbs and olive oil in a bowl. Rub mixture generously over the lamb.
  2. Preheat oven to 375 degrees. Prepare and measure out all ingredients for the sauce before you start to cook the lamb.
  3. Heat a cast iron (or heavy-bottomed skillet) on med high heat with a splash of Canola or Vegetable oil. Sear the lamb on both sides (2-3 min per side).
  4. Remove from pan, set on a baking sheet, and place in the oven. Cook time will vary depending on size of chops, check after 5 minutes. Use a thermometer to check the meat -120 degrees for med-rare, or 130 degrees for medium. Let rest.

Sauce:

Ingredients:

  • Canola oil
  • 1 clove garlic, minced
  • 1 small or 1/2 large shallot, minced
  • 1 cup Mossback Russian River Valley Pinot Noir
  • 1 cup fresh (or jarred) pitted cherries
  • 1 cup beef stock, homemade if possible
  • Pinch or two of flour (optional)
  • 1 tbsp. butter
  • Kosher salt & black pepper

Instructions:

  1. With the pan still over medium-high heat, add another splash of canola oil (if needed), add garlic and shallot, stirring consistently.
  2. Add Mossback Russian River Pinot Noir and cherries. Let reduce – smashing the cherries slightly while scraping the bottom of the pan to release the flavors, stir until the wine has almost completely evaporated. Add beef stock and let reduce/thicken. You may choose to add a pinch or two of flour while constantly stirring, to aid in thickening.
  3. When the sauce is at your desired consistency, finish by adding the butter and stirring to incorporate. Season to taste with salt and pepper.
  4. Pour sauce over cooked lamb and enjoy with roasted potatoes and vegetables for a full meal!

About the Chefs:

Chefs Bert Bach and Jenny MacDonald, owners of Don Chuy’s Tacos, have become a staple in Yolo County and beyond, serving their authentic Mexican cuisine at a variety of events. Chef Jenny is professionally trained and passionate about high quality, local, seasonal ingredients, and loves to prepare them in a rustic, but elegant style. Bert was originally inspired by his abuelo (grandfather) who was a taquero (taco maker) in Guadalajara for decades before coming to the US and teaching his sons and grandsons his trade.

Jenny and Bert are also passionate about a wide range of food beyond Mexican cuisine. La Tabla is their high-end catering brand, providing various types of cuisines for any occasion – whether it be an upscale multi-course dinner party, an at-home cooking class, a fun cocktail  party, or a sophisticated buffet. La Tabla comes from a Spanish word referring to a chopping board, or cutting board, traditionally cut from tree trunks. This name was inspired by bringing people together over wonderful food, AND WINE!

For more details on Don Chuy’s Tacos, check out their website here. For more information on La Tabla, visit their website here!

 

Want more information about how to join the Matchbook Wine Club? Click here!


June 22nd, 2020

Wine Club Recipe: Stuffed Pasilla Peppers with Cauliflower Lime Rice

by: Virginia Valdez Sandfer

Makes: Approximately 4 servings | Total Prep/Cook Time: 25 minutes

Ingredients:

  •  ½ lb. Italian turkey sausage, casing removed
  • ½ lb. lean ground beef
  • 4 Pasilla peppers
  • 1 cup Las Palmas red enchilada sauce
  • ½ cup fresh cilantro, chopped
  • 4 cups cauliflower lime rice
  • 1 cup Monterey Jack cheese

Cauliflower Lime Rice:

  • 1 head cauliflower, with greens removed
  • 2 tbsp. Matchbook Extra Virgin Olive Oil
  • ½ cup fresh cilantro, chopped
  • ¼ tbsp. lime zest
  • 2 tbsp. lime juice
  • 2 cloves garlic, minced
  • ½ tsp. salt
  • ½ tsp. black pepper
  1. Preheat broiler.
  2. Combine turkey sausage and ground beef. Brown in a pan and drain excess oil. Set aside.
  3. Prepare rice: Grate cauliflower to a fine rice-like consistency. Pat dry. In a skillet, sauté withMatchbook Extra Virgin Olive Oil over medium heat for 3 minutes, stirring often. Add garlic. Cover and continue to cook for 5 minutes. Remove from heat and mix in cilantro, lime juice, lime zest, salt, and black pepper. Set aside.
  4. Cut peppers lengthwise in half and remove seeds. Place cut side down on a parchment paper-lined cookie sheet. Broil on high for 1-2 minutes on each side, or until lightly blistered.
  5. Fill peppers, layering rice, meat, and 1-2 tablespoons enchilada sauce. Top with a generous sprinkle of cheese. Broil until cheese is melted. Top with cilantro. Enjoy with Mossback Russian River Valley Rosé of Pinot Noir (a tasting room exclusive) or with a slightly chilled glass of Tinto Rey Estate Bottled Tempranillo.

Tips & Mods:

  • Want to go meatless? Swap the meat for black beans & Rotel Chili
  • Want to cut the spice? Use Poblano peppers instead of Pasilla.
  • Short on time? Use a bag of frozen Cauliflower rice and skip grating!
  • Get cheesy! Experiment with different cheese mixtures. Try feta or cotija – or a mix of your favorites.

Want more information about how to join the Matchbook Wine Club? Visit our website, click here.


February 19th, 2020

Wine Club Recipe: Sausage & Peppers Flatbread

by: Anna Sargent

We’re warming things up a little this February with our new Sausage and Pepper Flatbread recipe! The balance of spice and crisp pepper flavors pair perfectly with the release of Mossback Chalk Hill Merlot – our first Tasting Room Exclusive! This is one of my favorite recipes so far, for its versatility and for the opportunity to use Christopher Ranch Garlic from my hometown of Gilroy! I highly recommend experimenting with some different balsamic vinegars to add some interesting dimension! I hope you enjoy our brand new Merlot with some excellent food and great company!

Makes: Approximately 5 – 6 servings | Total Prep/Cook Time: 25 minutes

Ingredients:

  • 1 lb. Italian sausage, casing removed
  • 1½ red bell pepper, diced
  • 1½ yellow bell pepper, diced
  • 1 bunch green onion, chopped
  • 1 cup cherry tomatoes, sliced
  • 1 flatbread crust
  • 1 cup shredded Monterey Jack cheese
  • 2 tbsp. Chopped Christopher Ranch garlic
  • 1-2 tbsp. mayo
  • 1-2 tbsp. Matchbook Extra Virgin Olive Oil

Directions:

  1. Preheat broiler.
  2. Brown sausage in pan, drain excess oil and set aside. In the same pan, heat a tablespoon of oil and cook bell peppers for 2 minutes. Add in garlic and cook for 10 seconds, add in cooked sausage and cook for an additional 2 minutes.
  3. Place the sausage and pepper mixture into a bowl. Mix in mayo and set aside.
  4. Brush flatbread lightly with oil and place on a cookie sheet. Toast in the oven for 45 seconds on broil.
  5. Remove bread from oven and top with sausage mixture, Monterey Jack cheese, green onion, and cherry tomato slices. Return to oven and broil for 2-3 minutes.
  6. Plate and enjoy with a glass of Mossback Chalk Hill Merlot.

Tips & Mods:

  • Sharing is caring. Swap out crostini for flatbread to make a shareable snack!
  • Spice it up! Use a spicy Italian sausage or chorizo to add some zing.
  • Want crispier crust? Use a pizza stone instead of a cookie sheet.

Mossback Chalk Hill Merlot is available exclusively in our tasting room!

Want more information about how to join the Matchbook Wine Club? Visit our website, click here.