Explore our Recipes and Pairings for any occasion

Cioppino was a dish created by Italian-Americans who settled in the North Beach section of San Francisco. It was inspired by regional seafood stews from the old country fishermen originally made on the boats while out at sea.

The dish later became a staple as Italian restaurants proliferated throughout the city. The name comes from “ciuppin,” the name for the local Genoan fish stew in the Ligurian dialect. Similar seafood soups were found throughout the port cities of the Mediterranean but this recipe is very close to the SF originals my family enjoyed growing up in SF!

INGREDIENTS
4 tablespoons unsalted butter
1 tablespoon good olive oil
1 medium yellow onion, diced
1 small fennel bulb, cored and diced
2 tablespoons tomato paste
3 cloves garlic, minced
½ teaspoon dried oregano
¼ teaspoon crushed red pepper flakes
¾ cup dry white wine
1 (28-ounce) can diced tomatoes
2 cups vegetable or chicken stock
2 cups clam juice
1 bay leaf
Kosher salt and freshly ground black pepper, to taste
12 little neck clams, scrubbed
½ pound mussels, scrubbed and debearded
1 pound cod or halibut filets, cut into 3/4-inch pieces
½ pound medium shrimp, peeled and deveined
1 Dungeness crab, cooked, cleaned and cracked–if available to you (traditional to the recipe)
2 tablespoons chopped fresh parsley leaves

INSTRUCTIONS

Add oil and butter in a large stockpot or Dutch oven over medium high heat.
Add onion and fennel. Cook, stirring occasionally, until tender, about 8 minutes.
Stir in tomato paste, garlic, oregano and red pepper flakes until fragrant, about 1 minute.
Stir in wine, diced tomatoes, stock, clam juice and bay leaf.
Bring to a boil; reduce heat and simmer until flavors have blended, about 15 minutes; season with salt and pepper, to taste.
Stir in clams and mussels. Reduce heat to low; cover, with a tight-fitting lid, and cook until the clams and mussels are just beginning to open, about 3-4 minutes.
Stir in cod or halibut, shrimp, and crab–if using. Reduce heat and simmer until cod or halibut and shrimp are just cooked through, the crab is heated through, and clams and mussels have opened completely, about 3-4 minutes.
Discard any unopened clams and mussels.
Stir in parsley, season with salt and pepper, to taste.
Serve immediately in wide, shallow bowls—serve with crispy, chewy sourdough garlic bread.

This is one of the greatest quick and deeply satisfying sandwiches out there–perfect for a rainy day or a game day…or any day you want a salty, meaty, melty, crunchy juicy bite–OMG we’re starvin’ over here! You can’t go wrong with this quick, easy and simply scrumptious sandwich.

Ingredients:

1½ lbs. thinly sliced leftover roast or ribeye or thinly sliced deli roast beef

4  crusty French rolls or 1-2 French baguette’s

8 slices Swiss cheese

Johnny’s French Dip Au Jus (concentrate) *I’ve made my own au jus but this is a shortcut that is worth the time saving.

Add horseradish sauce on the side–optional but yummy. (Horseradish, sour cream, little mayo, salt, pepper, chives little squeeze of lemon)

Building the sando’s:

Pour concentrate and water into a saucepan and cook according to instructions.

When heated, add meat, making sure all is covered and heat through.

Meanwhile, split and butter the rolls or baguette and broil in the oven on a baking sheet until slightly brown and toasty.

Remove from oven, keeping oven on low broil and load each one up with meat, 2 slices of cheese on each and put them back in the oven and broil for a couple of minutes until melted.

Remove, cut diagonally in half, plate up and serve with the remaining au jus in small ramekins on each plate. Serve a bowl of horseradish sauce on the table if going that route (I do). Pour a glass of Highway 12 Reserve Cab and watch these sandos disappear! Plenty of napkins (maybe a sheet) and possibly a post-game day nap required!

Nothing beats a nice bowl of beef stew on a cold winter evening! Experience this winter comfort food classic paired with our Highway 12 Cabernet Sauvignon or Merlot.

Servings: 6

Total Time: 3 Hours 30 Minutes

Ingredients:

3 pounds of boneless beef chuck (well marbled) cut into 1-1/2” pieces

2 teaspoons salt

1 teaspoon freshly ground black pepper

3 tablespoons olive oil

2 medium yellow onions, cut into 1-inch chunks

7 cloves of garlic, peeled and smashed

2 tablespoons balsamic vinegar

1-1/2 tablespoons tomato paste

¼ cup all-purpose flour

2 cups of dry red wine

2 cups beef broth

2 cups water

1 bay leaf

½ tablespoon dried thyme

1-1/2 teaspoons sugar

4 large carrots sliced

½ pound small white boiling potatoes (baby Yukon’s), cut in half

Preparation:

 Pat the beef dry and season with salt and pepper. In a large Dutch oven or heavy soup pot, heat 1 tablespoon of the olive oil over medium-high heat until hot and shimmering. Brown the meat in small batches, turning until it’s uniformly browned.  Remove from pan and continue browning the additional batches. Add more olive oil with each batch if needed.

With meat removed from pot, add the onions, garlic, and balsamic vinegar; cook, stirring with a wooden spoon and scraping the brown bits from the bottom of the pot for about 5 minutes. Add the tomato paste and cook for one minute. Add the beef with its juices back into the pot and sprinkle with the flour. Stir with wooden spoon until the flour is dissolved. Add the wine, beef broth, water, bay leaf, thyme, and sugar. Stir to loosen any brown bits from the bottom an bring to a boil. Cover with pot with a lid and let it simmer for 2 hours over medium heat.

After simmering for 2 hours, add the carrots and potatoes. Cover and let simmer for about one hour more until the vegetables are cooked, the broth has thickened, and the meat is tender. Fish out and discard the bay leaf and it’s ready to serve.

Serve on its own in separate bowls or over white rice or egg noodles.

This is a real treat for the whole family and is the perfect partner for our Highway 12 Cabernet Sauvignon or Highway 12 Merlot. Both are rich and full bodied with bold fruit flavors that complement this rich and delicious stew.

Enjoy!

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!

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!

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!

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!

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!

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!

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!