fbpx
Recipes and Pairings - Highway 12 Winery
Are you looking for an independent “friendly owned” wine company to support? Highway 12 winery is the place to be! So the next time you're looking for to taste wines in Sonoma County, be sure to stop by The Barn to taste some wines and say Hi to the team.
Highway 12 Winery, Highway 12, Sonoma Wine, Sonoma County, Sonoma Red Blend, Cabernet Sauvignon, White, Wine, Red Wine, Rosé Wine, Highwayman Wines, Highwayman, Trailblazer, Reserve Wines, Sangiacomo, Serres Ranch, Proprietary Red, The Barn, Wine Tasting, Sonoma Wine Tasting
14479
page-template,page-template-full_width,page-template-full_width-php,page,page-id-14479,bridge-core-3.0.1,qodef-qi--no-touch,qi-addons-for-elementor-1.5.4,qode-page-transition-enabled,ajax_updown_fade,page_not_loaded,,qode-title-hidden,qode-child-theme-ver-1.0.0,qode-theme-ver-28.7,qode-theme-bridge,qode_advanced_footer_responsive_1000,qode_header_in_grid,wpb-js-composer js-comp-ver-6.9.0,vc_responsive,elementor-default,elementor-kit-7

Explore our Recipes and Pairings for any occasion

Recommended Wine

Highwayman Proprietary Red 2019

Highwayman Proprietary Red Bottle Shot

NEW RELEASE!

WOW. This latest vintage of our coveted and revered Proprietary Blend is LIGHTS OUT DELICIOUS. The 2019 is pure bold red bliss. Complex and elegant yet powerful, we love this balance of ripe fruit, herbal aromatic intensity, minerality and structural power. Concentrated levels of crème de cassis, chocolate and graphite give way to a full-bodied and seamless wine that over-delivers yet again. The palate is explosive and the finish is long and layered. It’s drinking incredibly well now, despite its relative youth. So go ahead and enjoy it now or hold and try again in a few years.

Grilled Sharp Cheddar and Chive Butter Sandwich

Grilled Cheddar and herb sandwich with a bowl of tomato soup

A great pairing for those cool Autumn days heading our way. Rich herbal sharp cheddar paired with our Highwayman Proprietary Red is a match made in heaven!

Ingredients:

1/2 cup salted butter, softened

2 tablespoons fresh chives, finely chopped

1 tablespoon fresh thyme

4 slices sourdough or French bread

8 slices sharp cheddar cheese

Preparation:

Mix together butter and chives into a small bowl, set aside.

Heat a griddle or large sauté pan over medium heat.

Spread chive butter liberally on 2 slices of bread and put butter side down on griddle.

Place 4 slices of cheddar evenly on each slice and sprinkle with thyme.

Butter the other 2 breads and place butter side up on top of each bread in the pan and press down with the spatula.

After a couple of minutes, check by lifting a corner of the bottom bread to see doneness–should not be turning brown too quickly–if so, turn heat to medium low.

When the bottom is golden and the cheese is melting, turn over and cook until the same golden-brown color on bread and cheese is fully melted.

Move to plates, slice in half, and serve.

Tomato soup is always a great accompaniment, but a light arugula salad works here too.

Grab a glass of 2019 Highwayman Proprietary Blend, the remote and that’s a great evening!
Buon appetito!

Print Recipe icon

Recommended Wine

Highway 12 Reserve Cabernet Franc 2018

Highway 12 Reserve Cabernet Franc Bottle Shot

NEW RELEASE!

This full-bodied, intense yet soft Cab Franc reminds us again of the elegance of this varietal. It’s seriously one of the best recent vintages–resembles the insanely good 2016! Displays a rich burgundy hue and nose of tobacco and cassis, while delivering the fruit with plum, blackberry, a touch of tanned leather and a hint of coffee. Violets and roasted poblano pepper notes dance around the midpalate.  Lingering finish.

Nonni’s Eggplant Parmigiano

Photo of Nonni's Eggplant Parmesan

This pairing is probably one of my top 3 favorite things to eat and sip. This recipe is perfect for the new Private Reserve Cabernet Franc as both are at the top of their game. This dish, just like the wine, is rich, savory, and herbaceous and extremely well-balanced.

Simple perfection—but both the wine and the eggplant parm take a bit of time and effort to get this good so make it with a partner, sip some vino and turn on some tunes–enjoy the process!

Instructions:

 Place oven rack in the top third of the oven and pre­heat to 400°F.

Make the tomato sauce:

In a medium–large heavy-bottomed pot over medium-low heat, add the oil, basil stems and garlic, and cook, stirring occasionally, until the garlic is softened slightly and fragrant but not yet browned, about 4 minutes. Pour in the tomato cans, crushing them in your hands as you go and season with a generous pinch each of salt. Add the 2 onion halves and butter. Bring to a gentle simmer and cook, stirring frequently, until thickened slightly, at least 1 hour. Discard basil stems onions and garlic cloves when done.

Make the bechamel sauce:

Over med heat saucepan, add the milk and simmer—shut off and set aside. In another saucepan over med heat, add the butter and flour and stir to combine as it melts together. Keep stirring until a paste forms and turns slightly golden brown. Slowly add warm milk and whisk as to avoid lumps. If need be, turn the heat up slightly until a low bubble starts to form. When the bechamel thickens and coats the back of a wooden spoon, it’s done. Add nutmeg and salt—stir. Set aside with wax paper touching the surface to avoid a film forming.

For the eggplant:

Salt each side of the eggplant slices, set sit 20 minutes to remove bitterness
Rinse and dry throughly

In a medium baking dish or wide shallow bowl, beat the eggs with 1 tablespoon water. Season with a generous pinch of salt. In a second baking dish or bowl, stir together the breadcrumbs and 1⁄2 teaspoon salt. Working with one or two at a time, dredge the eggplant slices in the egg wash and let the excess drip back into the bowl. Transfer to the breadcrumbs and coat very lightly on each side.

Line a large baking sheet with a few layers of paper towels and set by the stove. In a large high-sided skillet over medium-high heat, heat ½ cup oil until shimmering. Turn the heat down to medium and add some eggplant slices in a single layer until the skillet is full. Cook, turning once, until well browned on each side, about 6 minutes total. Transfer to the prepared baking sheet.

Repeat with the remaining eggplant, working in batches as needed and adding a little more oil every other batch, or as needed. As you work, continue to add layers of paper towels between the eggplant slices so they remain separate or use multiple baking sheets.

Build the dish:

In a 9-by-13-inch baking dish, ladle ½ cup or more into the bottom to cover. Cover the sauce with a single layer of eggplant (start with the thickest ones on the bottom and save the prettiest slices for the top). Ladle another ½ cup sauce on top, spreading it evenly. Dot spoonful’s of bechamel around and spread slightly to blend with sauce. Sprinkle with about 1⁄3 -1/2 cup mozzarella and 1-2 tablespoons Pecorino or Parm. Add another layer of eggplant and repeat this process until you’ve reached the final layer of eggplant. Top this layer only with ½ cup sauce, torn pieces of the fresh mozzarella and some Pecorino or Parm.

Bake, uncovered, until the cheese is melted and browned and the sauce is bubbling around the edges, about 30 minutes. If getting too brown—cover with foil. Remove and let cool slightly.

Sprinkle with torn pieces of fresh basil, slice into squares and serve warm.

Buon appetito!

Print Recipe icon

Recommended Wine

Highwayman Reserve Chardonnay
2020

Highwayman Reserve Chardonnay Bottle Shot

NEW RELEASE!

This 2020 Chardonnay is the best vintage of this wine produced to date. From the nose–fresh citrus zest, bright melon and tropical notes prevail. And the midpalate–a lush, round and satisfying mouthfeel. Light, friendly acidity balances this wine out wonderfully and takes it home with a fresh, lingering, mineral-driven finish.Pair with olive oil poached tarragon chicken salad and anything lobster-y—one of the most exciting wines for us to pair (and sip)!

This isn’t just for Chardonnay lovers—It’s for WINE lovers.

Under 100 cases produced. 

 

Anytime Lobster Toasties

Photo of Anytime Lobster Toasties

This is an excellent way to use any leftover lobster, but you can also just grab a couple of small (3-4 oz) lobster tails and give them a quick 5-minute steam. Easy, impressive, won’t break the bank and so insanely delicious!

We make this as a quick appetizer for a wine hour, but I’ve also made it for brunch with a lemony olive oil arugula salad. Divine with a glass of 2020 Highwayman Chardonnay.

Serves up to 6 for appetizers or 2-3 for brunch

Ingredients:

8-10 oz cooked lobster tail meat, cut into small pieces

1 shallot or ½ yellow onion-minced

1/2 cup shredded or grated parmesan cheese (I use Reggiano)

¼ cup (or more if needed) good quality mayo

1 sweet French baguette—sliced in small rounds for apps or long cuts on the bias for brunch

½ stick of butter—softened (or as much needed to spread on toasts)

Chopped chives or green onions for garnish

Preparation:

Pre-heat oven to 400.

Butter the bread slices and bake until slightly golden around edges—about 10 minutes but keep an eye on them—they bake/broil again, so we don’t want them crispy here Remove and set aside when lightly browned.

In a mixing bowl, add lobster pieces, parmesan cheese, onion or shallot, mayo and mix to combine.

Spread mixture on each toast point, taking care not to pile too high and put back in the oven for about 5 minutes or until mixture looks melty but not brown.

Turn oven to broil and while watching, broil until brown and bubbly.

Remove, garnish, and serve immediately with a cool glass of extraordinarily crisp and delicious 2020 Highwayman Chardonnay. Bon Appetit!

Print Recipe icon

Recommended Wine

Highwayman Reserve Fumé Blanc
2020

Highwayman Reserve Fumé Blanc bottle shot

NEW RELEASE!

This 2020 Fumé Blanc is the best vintage produced to date. It was created by harvesting the best of the MacLeod Sauvignon Blanc lots–hillside and flats–and finished in neutral French oak barrels with toasted heads for about four months. From the nose–fresh citrus zest, bright melon and tropical notes prevail. And the midpalate–a lush, round and full mouthfeel.  Light, friendly acidity balances this wine out wonderfully and drives it home with a fresh, lingering finish. This is definitely a welcome return to the Highwayman lineup. Pairs exceptionally well with chicken under a brick with sage and garlic, shrimp honey-garlic stir fry or olive oil citrus almond cake.

Under 100 cases produced. 

 

Summer Cobb Salad
with Shrimp, Orange Blossom Goat Cheese
and Tarragon Vinaigrette

Cobb Salad Recipe photo

SALAD INGREDIENTS
6 cups lettuce (butter lettuce, romaine or little gem)
1 cup grape tomatoes (or any small sweet tomato variety)
1 avocado pitted and diced
1/3 of a 4 oz log honey orange blossom honey goat cheese (Laura Chenel, plain goat cheese recommended) crumbled
2 hard-boiled eggs, cut in quarters
1/2 lb shrimp
6 bacon strips
1 tsp granulated garlic
1/2 tsp onion powder
salt and pepper to taste

TARRAGON & CARAMELIZED SHALLOT VINAIGRETTE INGREDIENTS
1/2 cup olive oil
1 lemon juiced
1 1/2 tbsp Dijon mustard
1 tablespoon fresh chopped tarragon
1 shallot, diced, caramelized
salt and fresh cracked pepper to taste

INSTRUCTIONS

Cook the bacon in a large skillet until crisp on both sides. This should take about 5 minutes.
Season the shrimp with paprika, onion powder, granulated garlic, salt, and pepper.
Cook the shrimp in the same skillet you cooked the bacon in for 1 minute on each side. Cook the chopped shallot in the same pan over medium heat (add a bit of olive oil if needed), stirring occasionally, until golden and caramelized. Remove from heat and cool slightly.

To make the lemon tarragon vinaigrette, combine the lemon juice, olive oil, tarragon, shallots and Dijon mustard–mix well. Season with salt and pepper.

In a large bowl put lettuce first, then arrange the rest of the ingredients (the halved tomatoes, diced avocados, cooked bacon, cooked shrimp, goat cheese crumbles, hard-boiled eggs) in strips across the bowl until completely covered.  Pour in the vinaigrette at the table, toss and serve.

Enjoy with the new 2020 Highwayman Fumé Blanc–the combination of the creamy and tangy orange blossom goat cheese, smoky bacon, sweet caramelized shallots and vegetal tarragon scream for this wine!

Print Recipe icon

Recommended Wine

Highway 12 Pinot Noir Rosé 2021

Highway 12 Pinot Noir Rosé Bottle Shot

NEW RELEASE!

The perfect pale salmon color draws you in to this gorgeous blush wine. Stone fruit nectar and white blossoms are the first to show on the nose—we’ve now got two major hits. The Pinot Noir grape delivers bright acidity and soft yet subtle characteristics of strawberry, watermelon and a touch of wet riverstone, driving this rosé home! Weighty, clean finish. This will be your new automatic fridge grabber for laid back days and lazy nights!

 

Seared Scallops with Citrus Beurre Blanc

Plate of Seared Scallops with Citrus Beurre Blanc

Seared Scallops with Citrus Beurre Blanc

Serves 4

Ingredients:

12 large sea scallops, trimmed if needed

Sea salt and ground white pepper, to taste

Canola oil for sautéing

For the Citrus Beurre Blanc

1 Tbs. fresh lemon juice

1 Tbs. Highway 12 Rosé

1 small shallot, minced

12 Tbs ( 1 ½ sticks ) cold unsalted butter, cut into 12 pieces

Salt and freshly ground white pepper, to taste

Fresh thyme for garnish

Directions:

Preheat an oven to 200° F.

Pat the scallops dry with paper towels. Season on both sides with salt and white pepper and coat the bottom of a large sauté pan with oil and heat over medium-high heat until the oil shimmers.

Working in batches, add the scallops and sear on each side until lightly golden brown, about 1 minute per side.

Using a slotted metal spatula, transfer the scallops to a platter and keep warm in the oven.

Preparing the Citrus Beurre Blanc

In a small saucepan over medium-low heat, combine the lemon juice, wine, and shallot. Bring to a low boil and cook until the liquid is reduced to about 1 tsp.

Remove the pan from the heat and whisk in 2 pieces of butter (one at a time)

Place the pan over very low heat and whisk in the remaining butter one piece at a time to make an emulsified sauce. Remove from the heat and whisk in salt and white pepper to taste.

For a small course spoon some Beurre Blanc into individual serving bowls and place 2 scallops on top, sprinkle with fresh thyme and serve

For a delicious main course, place 3 scallops atop English pea risotto, spoon Beurre Blanc around risotto and sprinkle with fresh thyme.

Be sure to enjoy this delicious meal with our Highway 12 Rose of Pinot Noir 2021, it’s a match made in heaven!

 

Print Recipe icon

Recommended Wine

Carneros Highway Pinot Noir 2019

Carneros Highway Pinot Noir Non Vintage bottle Shot

NEW RELEASE!

Small Berries equal intense flavors yielding a Pinot boasting hints of strawberry, and hibiscus on the nose with a dose of sandlewood and cedar. Interlaced with bright fruit, it’s perfectly complemented by subtle hints of oak, from our 9 months of aging in French Oak barrels.

Pappardelle with Lamb Ragu and Shaved Pecorino

dish of Pappardelle wiht Lamb Ragu and Shaved Pecorino

Pappardelle with Lamb Ragu and Shaved Pecorino

INGREDIENTS
2 tbsp. extra-virgin olive oil
1 onion, chopped
2 medium carrots, peeled and diced
2 stalks celery, chopped
2 cloves garlic, minced
2 tbsp. tomato paste
2 lb. ground lamb
1/2 c. red wine (but drink some too, so make sure you have more than 1/2 cup)
2 (28-oz.) cans crushed tomatoes
2 tsp. freshly chopped thyme
2 tsp. freshly chopped rosemary
2 tsp. freshly chopped oregano
1/3 cup heavy whipping cream
Kosher salt
Freshly ground black pepper
Cooked pappardelle

DIRECTIONS
In a large pot over medium heat, heat oil. Add onions, carrots, and celery and cook until soft, 5 minutes. Add garlic and tomato paste and cook until fragrant, 1 minute more. Add lamb and cook, breaking up meat with a wooden spoon, until no longer pink, 6 minutes.

Add wine and cook until mostly reduced, 5 minutes more. Add tomatoes, then fill each can with ¼ cup water and swirl around to catch extra juices. Pour into pot. Add herbs and season with salt and pepper.

Bring to a boil, then reduce heat and let simmer for 1 hour. Add cream and stir to combine. Season with more salt and pepper. Serve over pappardelle. Shave Pecorino over the pasta–it’s ok to be heavy handed! Mangia!

Print Recipe icon

Recommended Wine

Highway 12 “SRB” Sonoma Red Blend 2019

Highway 12 Sonoma Red blend bottle Shot

91 POINTS “THE TASTING PANEL”

Roasted coffee, toffee, and dark chocolate all point to the toasty oak influence of flavors and aromatics. Texturally graceful, although robust and shadowed, with ripe blackberry that are port-like in their density and sweetness. An earthy finish completes the complex cycle. 

Cristina’s Chili Colorado Recipe

Photo of Cristina's Chili Colorado recipe on plate

Cristina’s Chili Colorado Recipe

Rich, savory and satisfying this easy to prepare recipe is a crowd pleaser here at the winery and will be a new favorite at your dining room table! Paired with our newly released 2019 Highway 12 Sonoma Red Blend this dish should be at the top of your list for your next dinner get together.

Ingredients:

Assorted dried chilis–I use 4 anchos, 3 pasillas and 2 guajillos

8 cups chicken stock

2 lbs boneless pork shoulder-cut into 1 inch pieces

2 tbsp vegetable oil

6-8 cloves garlic, crushed or finely chopped

3 bay leaves

1 tbsp ground cumin

1 tsp ground coriander

2 tsp chopped fresh oregano (Mexican oregano if you have it or dried is fine)

salt and pepper to taste

Preparation:

Remove stems and seeds from chilis and boil 3 cups of the chicken stock.

Cover chiles with 3 cups of boiling chicken stock and let them steam, covered with plastic wrap, for about 30 minutes until tender. Put the chiles and liquid into a blender and purée until smooth.

Heat oil on med-high in a large heavy pot. Dust pork with salt and pepper, add to pot and brown all sides–about 5-7 minutes. Add garlic, cumin, coriander, and oregano. Stir for a few minutes until fragrant.

Add 5 cups of chicken stock and simmer, uncovered for about an hour.

Add the chili puree and simmer for another 45 minutes to an hour until the sauce has thickened and turned a rusty red color. Season with salt and pepper to taste.

Serve over rice or just a side of warmed flour tortillas–fresh if you feel up to it!

I like to be decadent and add a dollop of sour cream, a sprinkle of cilantro and a little squeeze of fresh lime on the top. Maybe some sliced avocado on the side.

 

Enjoy these last bits of cool weather with this comforting dish and a glass or two of the new 2019 Sonoma Red Blend! Salud!

Print Recipe icon

Recommended Wine

Highwayman Proprietary Red 2018

Highwayman Proprietary Red Bottle Shot

92 POINTS “THE TASTING PANEL”

Complex and elegant yet powerful, we love this balance of ripe fruit, herbal aromatic intensity, minerality and structural power. Concentrated levels of crème de cassis, chocolate and graphite give way to a full-bodied and seamless wine that over-delivers yet again.

Marinated Skirt Steak with Chimmichuri Sauce

Marinated Skirt Steak with Chimmichuri Sauce Plate photo

Marinated Skirt Steak with the Best Chimichurri

Treat your family and friends to a great summertime recipe that’s easy to prepare and absolutely delicious! Be sure to pair it with our 2018 Highwayman Proprietary Red for the full culinary experience!

 INGREDIENTS

For the marinade and grilling:

2/3 cup olive oil

1/2 cup fresh orange juice

1/3 cup fresh lime juice

1/4 cup soy sauce (low sodium if available)

1/4 cup Worcestershire sauce

3 tbls apple cider vinegar

4 garlic cloves-crushed

1/4 tsp chili flakes (or to taste)

1 lb skirt steak

Salt and pepper to taste

For the Chimichurri:

1 cup fresh parsley

1 cup fresh cilantro

1/4-1/3 cup olive oil

1/2 medium diced onion

3 garlic cloves

3 tbls fresh lime juice

2 tbls red wine vinegar

1/2 tsp salt

1/2 tsp pepper

INSTRUCTIONS

For the marinade and grilling:

Whisk all ingredients together and pour into a ziplock bag, add skirt steak and allow to marinade 5-6 hours in the fridge.

Take meat out of fridge and bring up to room temp, remove from bag, and sprinkle with salt and pepper.

Grill until golden brown and perfectly charred. Let rest before slicing against the grain.

For the Chimichurri:

Add all of the ingredients to a blender or food processor and blend until everything is chopped up and smooth.

Place meat on a serving platter, pour half of Chimichurri over the meat, then put the rest in a small bowl and serve alongside the meat.

***Chefs note: Make sure you have copious amounts of Highwayman Proprietary Red on hand to sip as you prep and cook. Mandatory kitchen accessory.

BON APPETIT!

Print Recipe icon

Recommended Wine

Highwayman Trailblazer Red 2017

Highwayman Trailblazer Bottle Shot

Library Selection
This 2017 vintage provided us with a platform to showcase our appreciation for the fruit-forward marriage of Zinfandel and Petite Sirah. Blackberry and blueberry nuances take center stage here, making way for the supportive tannins and a touch of oak to provide a smoky cedar hint (14 months barrel aged).

Tasting Panel—92 pts “Deep ruby color; tangy, smooth and spicy with rich, juicy plum and pomegranate; complex and lush, silky and long, a perfect wine to pair grilled meats.” Anthony Dias Blue

Thai Red Curry Chicken Tacos

Thai Red Curry Chicken Tacos on Plate

Thai red curry chicken “tacos”

This epic mash-up of different cuisines culminates in one heck of a flavor and texture-packed greatness. Make it a regular in the rotation–it’s a crowd pleaser–just like the Trailblazer. Foolproof dinner–done!
Serves 4

Ingredients:

6 tbsp Thai Red Curry Paste–Maesri brand best (find on Amazon or specialty Asian market)

***May add extras to store bought curry paste (we do but not necessary):

2 cloves minced garlic

2 tsp grated ginger

1 tbsp lemongrass paste

3 tbsp canola, veg or peanut oil

1 cup chicken broth (low sodium best)

1 14oz can full fat coconut milk

6 kaffir lime leaves (again asian markets or Amazon–ok to omit them if hard to find)

1 tbsp sugar

2 tsp fish sauce (we add a touch more)

1 lb chicken (breast and/or thighs) cut into small slices

3/4 cup green beans, cut into 2-inch pieces

3/4 cup butternut squash cut into small cubes

12 Thai basil leaves or 6 regular basil leaves-rough chopped

2 packs of store bought mini naan bread (Stonefire brand readily available)

Garnish:

cilantro leaves, sliced green onions, lime and fresh red chili slices

Instructions:

  • Heat oil in large pan over med-high heat.
  • Add curry paste and extras, if using and cook for a couple of minutes.
  • Add chicken broth and stir to dissolve paste. Simmer rapidly until reduced by almost half.
  • Add coconut milk, lime leaves, sugar and fish sauce, stir, then add chicken.
  • Bring to a simmer, turn the heat down to medium and cook 8-10 minutes until sauce reduces and the chicken is cooked. Taste for sugar–sweetness and fish sauce–saltiness, adjust if needed.
  • Preheat oven to 400F.  Add squash and green beans to chicken and cook until squash is fork tender. 3-5 minutes
  • Put naan bread in oven, bubble side down or in a taco stand if you have one. Cook for about 1 minute until warmed through–do not over crisp or burn. Remove and set aside.
  • Fill tacos with chicken curry, garnish with a touch of fresh lime juice, sliced red chili peppers, cilantro and sliced green onions.
  • Enjoy with a glass of Library 2017 Trailblazer!

Recommended Wine

Highway 12 Sauvignon Blanc 2021

Highway 12 Sauvignon Blanc Bottle Shot

We love Sauvignon Blanc and after a few years of vineyard experimentation, we went back to our best vineyard source–the truest expression of single vineyard Sonoma Valley Sauvignon Blanc–the MacLeod Vineyards. This source supports the expression and character we believe in and strive for. The arrangement for this wine is simple; an outstanding vineyard combined with straightforward winemaking protocols with a few twists.

Spicy Garlic Noodles with Grilled Shrimp

Spicy Garlic Noodles with Grilled Shrimp Photo

Spicy Garlic Noodles with Grilled Shrimp

 

This is a great main or side dish for any occasion. Easy to create and a delicious experience especially paired with our Sauvignon Blanc!

Ingredients:

1 lb peeled (tail on) and deveined medium sized shrimp (you can use chicken if shrimp isn’t your thing).

Shrimp Marinade: 

1/2 cup mayonnaise

2 tbsp soy sauce

1 tbsp sesame oil

1 tsp Sriracha–or to taste

Noodle Ingredients:

2+ tbsp peanut oil (a little extra for drizzling mushrooms)
1 tsp crushed red pepper flakes
2 tbsp minced ginger
2 large cloves garlic, minced
3+ tbsp sesame oil (a little extra for drizzling mushrooms)
2 tbsp soy sauce
1 1/2 tbsp balsamic vinegar
1 1/2 tbsp sugar
1 tsp salt
1 lb thin spaghetti (regular spaghetti if you can’t find thin)

15-20 shiitake mushrooms, sliced
6 green onions, diced
1/3 cup roughly chopped cilantro

1 tbsp toasted sesame seeds for garnish

Instructions

  • Whisk shrimp marinade ingredients together and mix into shrimp. Cover and set aside until ready to grill.
  • Place sliced shiitakes on a sheet pan, lightly drizzle with mixture of sesame oil and peanut oil, sprinkle with salt and roast for 15-20 minutes at 425. Remove, set aside.
  • Heat peanut oil in a fry pan. Add red pepper flakes and swirl for 30 seconds until oil begins to take on red color
  • Add garlic and ginger and sauté until golden then remove from heat and set aside
  • Whisk together sesame oil, soy sauce, balsamic vinegar, sugar, and salt in a bowl
  • Add the ginger garlic mixture and whisk
  • Make spaghetti, drain and rinse with cool water *(while spaghetti cooks, do step 8)
  • Butterfly and skewer the shrimp and grill over medium heat, turning once after about a minute or 2. Remove from heat and carefully slide off skewers.
  • Add green onion, cilantro, shiitakes and toss. Divide noodles into 4 bowls and place a few shrimp on top of each. Sprinkle with toasted sesame seeds and serve!

Recommended Wine

Highwayman Reserve Chardonnay 2018

Highwayman Reserve Chardonnay Bottle Shot

Selected from two of our favorite vineyard blocks from Sangiacomo Family Vineyards, this release features the Home Ranch and Kiser vineyards. The aromatics fill the glass with notes of lightly baked apples and a touch of butterscotch and minerality. On the palate notes of caramel and crème brûlée prevail leading to a finish that is smooth and buttery with the perfect balance of acidity.

Parmesan Crusted Bone in Pork Loin with Arugula Salad and Crisp Pancetta

Parmesan Crusted pork loin with arugula and crispy pancetta on a plate

Parmesan Crusted Pork Loin with Arugula and Crispy Pancetta

 

A quick and easy recipe for dinner any day of the week! Had a rough day? Pound that stress away while preparing your bone in pork loin for the pan, don’t worry, you can meditate later after enjoying this great meal with a glass of Highwayman Reserve Chardonnay!

 

 

Ingredients:

1 cup all-purpose flour

Kosher salt and freshly ground black pepper

2 extra-large eggs

1 1/2 cups seasoned dry bread crumbs or panko

1/2 cup freshly grated Parmesan cheese

1 teaspoon lemon zest

1 teaspoon fresh thyme leaves, chopped

6 bone-in pork loin chops-pounded to 1/4 inch

Unsalted butter

Good olive oil

5 ounces arugula

1 cup small grape tomatoes-halved (cherry tomatoes work here also)

1/4 cup freshly squeezed lemon juice (2 lemons)

1/4 pound chunk good Parmesan cheese

6 thin slices pancetta (optional for garnish)

Preparation:

  • Combine the flour, 1 teaspoon salt, and 1/2 teaspoon pepper on a dinner plate. On a second plate, beat the eggs with 1 tablespoon of water. On a third plate, combine the bread crumbs, the 1/2 cup grated Parmesan cheese, the lemon zest and thyme, and set aside.
  • Pound the pork chops (avoiding the bone) between two sheets of parchment paper until they are 1/4 inch thick. You can use a meat mallet.
  • Coat the chops on both sides with the prepared flour mixture, then dip both sides into the egg mixture and dredge both sides in the bread-crumb mixture, pressing lightly.
  • Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large sauté pan and cook 2 or 3 chops on medium heat for 2 to 3 minutes on each side, until cooked through. Add more butter and oil and cook the rest of the pork.
  • Place pancetta slices in hot pan and cook on one side for 2 minutes, flip and cook until completely crisp–remove from pan and drain on wire rack until cool.
  • Place the arugula and tomatoes in a large bowl. In a 1-cup glass measure, whisk together the 1/4 cup lemon juice, 1/2 cup olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Pour enough dressing on the arugula to moisten. Toss well.
  • Pile some arugula on top of each hot pork chop. With a very sharp knife or a vegetable peeler, shave the chunk of Parmesan into large shards and arrange them on top of the arugula. Top each with a pancetta chip and serve!