Posted by Colleen | Now Eat This! | Posted on May 5th, 2011
If you’ve visited our tasting room, you may have had the pleasure of tasting a flight of wines with Harry, who is our resident food & wine specialist. He developed this recipe for Mango Chicken and we all agree: it’s delish with our Hommage Reserve Chardonnay!
In case you need a little dinner inspiration this weekend, Harry has shared his recipe with us!
Harry’s Mango Chicken
- 1/4 cup olive oil or vegetable oil
- 2-3 cloves garlic, crushed
- 2 pounds skinless chicken breast fillets
- 1 cup peeled and diced ripe mangoes (if mangoes are not fully ripe – i.e. hard or tart – add mango nectar as needed, 2-6 oz)
- 1/4 cup dark brown sugar
- 2 teaspoons ginger
- 1/4 teaspoon ground cloves (fresh is best)
- 1/4 teaspoon ground nutmeg (fresh is best)
- 1 teaspoon soy sauce
- salt & pepper to taste
Heat the oil in a heavy frying pan on medium/medium-high heat. Add the garlic and sauté for a few minutes, then add the chicken fillets. Cook until the chicken is fully cooked, about 15 – 20 minutes.
While the chicken is cooking, combine the mango with the brown sugar, ginger, cloves and nutmeg in a bowl. Pour this over the cooked chicken and gently mix to cover all the chicken. Add soy sauce, salt and pepper to your taste. Continue to cook over medium heat for approximately 10 minutes.
Serve hot with rice, vegetables and Clos Pegase Hommage Reserve Chardonnay.
Posted by Colleen | Now Eat This! | Posted on January 12th, 2011
Being that the college football BCS National Championship was on Monday night, I took advantage of the occasion to try out a new recipe, since I had a house full of hungry football fans.
We opted for something easy to eat while watching the game and thus, the panini press was promptly brought out. Ham & Gruyere Cheese Paninis with Roasted Red Bell Pepper Ailoi were hits with the guests!
And since they are super easy to make, I’m sharing the recipe in case anyone needs a quick weeknight meal.
Roasted Red Bell Pepper Ailoi
- 1/3 cup of jarred roasted bell peppers (I like to use Mezzetta)
- 2 cloves of minced garlic
- 1/4 cup of mayo
- 1 tbsp. extra virgin olive oil
- 1/8 tsp. of salt
- 1/4 tsp. of pepper
- 1/4 cup of butter
- 1/4 cup of fresh Parmesan cheese, finely grated
- sliced sourdough bread
- 1 cup of grated gruyere cheese
- 12 slices of ham*
*I bought a 2 lb boneless ham half; the remainder is good for lunches later on in the week, but this recipe is perfect for leftover ham from dinner too.
Preheat the panini press to med-high.
To make the aioli, dry the bell peppers with a paper towel. The drier, the better, as the liquid from the jarred bell peppers will make the consistency of the aioli runnier. Combine the bell peppers, garlic, mayo and olive oil in a food processor. Blend until smooth. Add the salt and pepper (plus or minus some, to your own taste).
Meanwhile, soften the butter in a small bowl and blend in Parmesan cheese. I used a basting brush to spread the butter and cheese mixture onto the outsides of the sourdough slices. Place 6 of the slices, butter/cheese side down, on the panini press.
Add the shredded gruyere, followed by the ham slices. Take the remaining 6 sourdough slices and spread the aioli on the inside of the bread and place on top of the ham, aioli-side down. Top the other side of the bread with the butter and parm mixture and grill until the bread is a golden brown color. I flipped it after about 2 minutes because I feel like the bottom plate of my panini press runs hotter than the top, but either way, it came out delicious!
I served with sweet potato fries with a sour cream/lime-juice/cumin dipping sauce and it was fabulous (if I do say so myself!)
What are your go-to game day meals??