- Chive Potato Salad
- Loaded Lobster Roll
- Watermelon, Tomato, and Feta Salad
- Grilled Hotdogs with Fixin’s
- Old-Fashioned Lemonade (Non-alcoholic)
- Grilled Corn on the Cob with Lime Butter
- Spicy Pasta Salad With Smoked Gouda, Tomatoes and Basil
- Strawberry Mango Pound Cake Shortcakes
- Outrageous Brownies
Chive Potato Salad
Wine Pairing: Stone Bay Sauvignon Blanc
- 2 lb. new potatoes
- 1/2 c. fresh chives, chopped
- 1/3 c. olive oil
- 2 tbsp. white wine vinegar
- 1 tsp. Dijon mustard
- Kosher salt and black pepper
- 2 tbsp. fresh flat-leaf parsley, chopped
- Simmer potatoes in salted water until just tender; run under cold water to cool. Cut into quarters. Puree chives, olive oil, white wine vinegar, Dijon mustard, and kosher salt and black pepper in a blender until smooth. Add sauce flat-leaf parsley to potatoes and toss to combine.
Loaded Lobster Roll
Wine Pairing: Ancient Oak Chardonnay RRV
- 2 (1-pound) lobsters
- 2 tablespoons mayonnaise
- 2 tablespoons creme fraiche
- 3 tablespoons diced shallots
- 1 lemon, juiced
- 2 tablespoons chopped chives
- 2 tablespoons chopped parsley leaves
- 1 avocado, halved, pitted and flesh diced
- 8 slices thick cut bacon, cooked crisp and crumbled
- Salt and freshly cracked black pepper
- 4 brioche rolls, split
- Preheat the oven to 400 degrees F.
- Bring a large stock pot with approximately 2 gallons of salted water to a boil over high heat. Add the lobsters and boil for about 8 minutes. Drain from water and shock in an ice bath. Once cooled, remove the knuckles, claws and tail from the body of the lobster by a slight twist and pull. Split the tail with a knife, remove the meat from the shell and set aside. Pull off the claw pincher. Crack the claws with a nutcracker and remove the meat. Set aside. Using kitchen shears cut through the knuckle portion and remove the meat. Give all of the lobster meat a good rinse and roughly dice. Put into a large bowl and set aside.
- In the large bowl, add the mayonnaise, creme fraiche, shallots, lemon juice, chives, parsley, avocado, bacon, salt and pepper, to taste, and combine well. Cover and refrigerate before assembling the sandwich.
- Toast the brioche rolls in the oven until slightly colored, about 4 minutes. Assemble the sandwich by putting a liberal amount of lobster salad on each roll and serve.
Watermelon, Tomato, and Feta Salad
Wine Pairing: 90+ Rosé Provence Lot 132
- 1 baby watermelon (about 3 lb.)
- 1/2 c. fresh mint
- 1/4 c. red onion, thinly sliced
- 12 oz. cherry or grape tomatoes, halved
- 2 tbsp. olive oil
- 2 tbsp. fresh lime juice
- 1 tsp. pure honey
- Kosher salt and black pepper
- Crumbled feta
- Remove the rind from watermelon and cut flesh into 1 1/2-inch-thick triangles; arrange on a platter. Top with fresh mint, red onion, cherry or grape tomatoes. Combine olive oil, fresh lime juice, pure honey, and kosher salt and black pepper in a bowl. Spoon over watermelon; top with crumbled feta.
Grilled Hotdogs with Fixin’s
Wine Pairing: Mirabeau en Provence Rosé
- Grilled Hotdogs
- 8 hotdogs
- 1 package hotdog buns
Zesty Pickle and Onion Fixin’
- 4 finely chopped pickles
- 1/4 finely chopped small white onion
- 3 tbsp. fresh flat-leaf parsley
- 2 tbsp. whole-grain mustard
- Kosher salt
- Black pepper
Tangy Horseradish Fixin’
- 3 tbsp. prepared horseradish
- 2 tbsp. sour cream
- 1 tbsp. white wine vinegar
- 1 tbsp. mayonnaise
- 1 tsp. sugar
- 1/4 head finely shredded purple cabbage (about 2 cups)
- 1 finely copped scallion
- 1 grated large carrot
- 2 tbsp. chopped fresh dill
- Kosher salt
- Black pepper
Spicy Chiles Fixin’
- 1 c. white wine vinegar
- 2 tbsp. sugar
- 1 tsp. coriander seeds
- 1/4 tsp. kosher salt
- 2 thinly sliced Fresno chiles
- 1 thinly sliced medium red onion
- Grill 8 hotdogs over medium-high heat, turning often, until slightly charred and heated through, 4 to 5 minutes. If desired, grill the buns until lightly toasted. Serve with any or all of the following fixin’s.
- Make Zesty Pickle and Onion Fixin’: Stir together pickles, white onion, fresh flat-leaf parsley, and whole-grain mustard in a bowl. Season with kosher salt and black pepper. Makes about 2 cups.
- Make Tangy Horseradish Fixin’: Whisk together prepared horseradish (squeezed of excess moisture), sour cream, white wine vinegar, mayonnaise, and sugar in a bowl. Add purple cabbage (about 2 cups), scallion, carrot, and fresh dill. Season with kosher salt and pepper. Let sit, tossing occasionally, for 15 minutes. Makes 2 cups.
- Make Spicy Chiles Fixin’: Bring white wine vinegar, sugar, coriander seeds, and kosher salt to a simmer in a small pot over medium heat. Remove from heat and add Fresno chiles and red onion. Let sit, tossing occasionally, at least 25 minutes or up to 3 days. Makes 1 1/2 cups.
Old-Fashioned Lemonade (Non-alcoholic)
Yields: 7 cups
- 1 1/2 c. sugar
- 1 1/2 c. fresh lemon juice (from about 10 lemons), plus 2 lemons, sliced
- Berries and fresh mint sprigs, for serving
- In a small saucepan, combine sugar and 1 1/2 cups water; bring to a boil. Reduce heat and simmer until the sugar dissolves, 3 to 4 minutes. Remove from heat and cool completely.
- In a large pitcher, combine lemon juice, 1 1/2 cups sugar syrup, and 4 cups cold water (add remaining sugar syrup to adjust sweetness, if desired). Refrigerate until chilled.
Grilled Corn on the Cob with Lime Butter
Wine Pairing: Shannon Ridge Chardonnay High Elevation
- 12 ears fresh corn, unshucked
- 1/2 pound (2 sticks) unsalted butter, room temperature
- 3 limes, zest finely grated
- 1 bunch fresh chervil, chopped
- Salt and freshly ground black pepper
- 1/2 pound queso fresco, finely grated
- 1/4 cup Ancho Chile Rub, recipe follows, or cayenne pepper
For the Ancho Chile Rub:
- 3 ancho chiles, seeded and hand-torn into pieces
- 1/4 cup chili powder
- 2 tablespoons ground coriander
- 1 tablespoon ground cumin
- 2 teaspoons sweet paprika
- 1 tablespoon dried oregano
- 1 tablespoon garlic powder
- 1/4 teaspoon ground cinnamon
- Soak the corn in a large container of water for 1 hour. Prepare the grill. Put the soaked cobs on the hot grill and cook for 30 to 40 minutes, turning frequently. The corn is done when it feels soft when you press on it.
- While the corn is grilling make the lime butter: In a small bowl add the butter, lime zest, chervil, and salt and pepper, to taste. Mix well and spread onto a large plate. Spread the queso fresco onto another plate.
- Take the corn off the grill and carefully peel back the husks (it will be hot). Remove the corn silk and tie the husks in a knot so you can hold on to it like a handle. Roll in the lime butter and then roll in the queso fresco; sprinkle with the Ancho Chile Rub. Place on a large platter and serve immediately.
For the Ancho Chile Rub:
- For the spice rub: Toast the ancho chile pieces over low heat in a dry skillet until fragrant, shaking the pan so they don’t scorch. Put the chiles in spice grinder and pulse to a powder. Add the remaining ingredients and buzz again to combine.
Spicy Pasta Salad With Smoked Gouda, Tomatoes and Basil
Wine Pairing: Octopoda Pinot Noir Russian River
- Kosher salt
- 12 ounces mostaccioli or penne pasta
- 1/2 cup mayonnaise
- 1/4 cup whole milk
- 1/4 cup white vinegar, plus more if needed
- Freshly ground pepper
- 1 1/2 teaspoons adobo sauce from a can of chipotles (or 1 minced chipotle)
- 1 10-ounce package grape tomatoes, halved lengthwise
- 1/2 pound smoked gouda cheese, cut into small cubes
- 24 fresh basil leaves, thinly sliced
- Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Drain and rinse under cold water until no longer hot; set aside.
- Make the dressing: Mix the mayonnaise, milk, vinegar, 1/2 teaspoon salt, pepper to taste and the adobo sauce in a small bowl.
- In a large bowl, combine the pasta, dressing, tomatoes and gouda. Taste for seasoning, adding more salt and pepper if needed, and even an extra teaspoon or 2 of vinegar, if necessary. Stir in the basil at the end. Refrigerate for a couple of hours before serving.
Strawberry Mango Pound Cake Shortcakes
Wine Pairing: Gancia Moscato D’ Asti
- 1 ripe mango, peeled and finely chopped, about 2 cups
- One 16-ounce container strawberries, trimmed and thinly sliced (about 3 cups)
- 2 tablespoons fresh lime juice
- 1 tablespoon granulated sugar
- 1/2 teaspoon finely grated lime zest
- One 10.75-ounce frozen pound cake, thawed
- 4 tablespoons (1/2 stick) unsalted butter
- 2/3 cup sweetened shredded coconut
- Two 14-ounce containers pineapple coconut ice cream or your favorite tropical flavored ice cream, such as mango or dulce de leche
- In a medium bowl, toss the mango and strawberries with the lime juice, sugar and lime zest. Let sit, tossing occasionally, until the fruit is very juicy, 30 minutes to 1 hour.
- When the fruit is ready, slice the pound cake into 12 equal pieces. Heat 2 tablespoons of the butter in a large nonstick skillet over medium-low heat. Sprinkle half the coconut in 6 small piles in the skillet and place a slice of pound cake over each pile of coconut. Cook, pressing down with a spatula, until the coconut is toasted and the pound cake is warmed, about 3 minutes. Flip and toast on the second side of the pound cake slices until warmed, about 1 minute more. Transfer each slice to a plate, scrape out any leftover coconut in the skillet so it does not burn and repeat with the remaining butter, coconut and pound cake slices.
- To assemble, evenly divide the fruit with the accumulated juices among 6 slices of toasted pound cake. Top with a large scoop of ice cream, about 1/2 cup each, and a second slice of pound cake.
Wine Pairing: Haton Brut Classic
- 1 pound unsalted butter
- 1 pound plus 12 ounces semisweet chocolate chips
- 6 ounces unsweetened chocolate
- 6 extra-large eggs
- 3 tablespoons instant coffee granules
- 2 tablespoons pure vanilla extract
- 2 1/4 cups sugar
- 1 1/4 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 3 cups chopped walnuts
- Preheat the oven to 350 degrees.
- Butter and flour a 12 x 18 x 1-inch baking sheet.
- Melt together the butter, 1 pound of chocolate chips, and the unsweetened chocolate in a medium bowl over simmering water. Allow to cool slightly. In a large bowl, stir (do not beat) together the eggs, coffee granules, vanilla, and sugar. Stir the warm chocolate mixture into the egg mixture and allow to cool to room temperature.
- In a medium bowl, sift together 1 cup of flour, the baking powder, and salt. Add to the cooled chocolate mixture. Toss the walnuts and 12 ounces of chocolate chips in a medium bowl with 1/4 cup of flour, then add them to the chocolate batter. Pour into the baking sheet.
- Bake for 20 minutes, then rap the baking sheet against the oven shelf to force the air to escape from between the pan and the brownie dough. Bake for about 15 minutes, until a toothpick comes out clean. Do not over-bake! Allow to cool thoroughly, refrigerate, and cut into 20 large squares.