Recommended Wine
Highwayman Reserve Fumé Blanc
2020
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
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!
Recommended Wine
Highway 12 Pinot Noir Rosé 2021
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
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!
Recommended Wine
Carneros Highway Pinot Noir 2019
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
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!
Recommended Wine
Highway 12 “SRB” Sonoma Red Blend 2019
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
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!
Recommended Wine
Highwayman Proprietary Red 2018
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 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!
Recommended Wine
Highwayman Trailblazer Red 2017
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”
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 2020
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
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
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
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!