Stuffed Flank Steak ingredients & directions
• 2 lbs. of peppered and salted flank steak, lightly pounded thinner
• 1 medium yellow onion, chopped
• 1 garlic clove, diced finely
• Cooking quality string
Stuffing: Your favorite recipe or mix is okay; sauté the onion and garlic for 10 minutes before mixing with the dressing.
Spoon the stuffing mix onto the flank steak, leaving about ¼ inch around each edge. Roll and tie with cooking quality string. Place a ½ cup of red wine and water in the bottom of a baking dish; add the flank steak roll. Bake in a 350 degree oven until well done.
Mexican Corn Salad ingredients & directions
• 1 8oz. can corn nibblets
• 1 8oz. can black beans, rinse and drain
• 1 small red onion, diced
• 20 small red cherry-type tomatoes, whole
• ½ cup of jicama, peeled and diced
• 1 bunch fresh cilantro, chopped
• ½ tablespoon of mild chile powder
• Pepper and salt to taste
Toss the prepared ingredients and your favorite olive oil and vinegar to taste. Serve on a bed of mixed greens from the Salinas Valley. Enjoy with a glass of J. McFarland, Santa Lucia Highlands Pinot Noir.
• 2 ½ lbs. of roasted chicken*
• ¼ cup toasted, slivered almonds
• 2 bunches of seedless grapes, whole
• ½ cup olive oil mayonnaise
• 1/8 cup fresh lemon juice
• ¼ cup diced celery
• ¼ cup diced red bell pepper
• Sea salt and pepper to taste
• 6 to 8, 8-inch flavored tortilla wraps
• Salinas Valley romaine lettuce
Roast one whole chicken (for extra flavor, stuff chicken cavity with one lemon, rosemary, thyme, and garlic cloves.) Roast at 400° until juices run clear. Cool, dice the chicken into small bite size chunks. Combine the roasted chicken with the remaining prepared ingredients. Mix well. Line each tortilla wrap with romaine lettuce. Place a scoop of the chicken mixture on top the tortilla, fold the edges and roll up. For a vegetarian-style wrap, omit the chicken and add garbanzo beans. Serve with lightly chilled Full Tilt or Mira Flora Chardonnay from the Santa Lucia Highlands.
• 2 large boned chicken breasts
• 1/8 Flour
• 1 tbsp. of olive oil
• 6 medium Shiitake mushrooms
• 1 tsp. finely chopped white onions
• 1 clove garlic, crushed
• ½ tsp. chopped Italian flat leaf parsley
• 2 tbsp. J. McFarland Riesling
• 2 oz. beef stock
• 1 tbsp. sour cream
• Salt and pepper to taste
Brown floured chicken in olive oil. Add mushrooms, onion, garlic and parsley. Cook a few minutes with the chicken on top of the mixture. Remove chicken and place in a prepared oven proof baking dish. Bake the chicken for approximately 8 to 10 minutes in a 350 degree oven. To the mushroom mixture, stir in J. McFarland Riesling, then add the beef stock. Once the chicken is cooked add sour cream to the mushroom mixture. Salt and pepper to taste; pour over the chicken and serve with a glass of J. McFarland, River Road Vineyard, Santa Lucia Highlands Riesling, and fresh vegetables from the Salinas Valley.
• 1 large Pippin or Granny Smith apple, with skin on, cored and thinly sliced
• 1 large McIntosh apple, with skin on, cored and thinly sliced
• Salad mixture: Salinas Valley radicchio, endive, frisee, red leaf and romaine lettuce
In a large bowl combine the salad ingredients. Mix well.
• ½ cup of toasted pecan halves
• One wedge Monterey County sharp cheese
• 2 ½ tbsp. of apple cider vinegar
• 6 tbsp. Monterey County extra
virgin olive oil
Salt and pepper to taste.
Whisk together dressing ingredients and toss over prepared salad ingredients. Mix well. Sprinkle each individual salad with the toasted pecan halves and cheese shavings.
Serve with your favorite fall entrée and a glass of cold, crisp J. McFarland, River Road Vineyard, Santa Lucia Highlands Riesling.
Preheat oven to 350 degrees.
• 3 small hard shelled acorn squash, or 6 mini pumpkins
• 12 ounces ground Italian pork sausage
• 1 whole egg (whisked)
• 1 cup course ground Italian seasoned bread crumbs
• 1 tbsp. minced fresh sage
• 1 tbsp. minced fresh Italian flat leaf parsley
• Salt and pepper to taste
If using acorn squash, cut each in ½. Slice a small portion off the bottom of each half so it stays flat. If using mini pumpkins, slice off the upper one-fourth of the pumpkin.
In a medium bowl mix the sausage, egg, bread crumbs, sage, parsley, pepper and salt. Mix well. Fill each acorn squash half or pumpkin with the stuffing mixture about ½ inch above the rim.
Place the quash or pumpkins on a baking sheet lined with good quality baking parchment. Bake approximately 35-40 minutes or until the filling is firm and begins to pull away from the sides and the squash or pumpkin shell are easily pierced with a knife.
Serve with nice crusty bread, a hunk of excellent Monterey County cheese and a glass of chilled J. McFarland, River Road Vineyard, Santa Lucia Highlands Riesling.
• 6 boneless, skinless chicken breast cut into scallops
• 1/4 teaspoon of salt
• 1/4 teaspoon of fresh ground pepper
• 1/3 cup flour
• 6 tablespoon of olive oil
• 1 cup chicken stock
• 1/4 of cup balsamic vinegar
• 1/2 cup of Mira Flora Farmhouse Chardonnay
• 1/4 cup fresh chopped rosemary-thyme
• 1 diced yellow onion
Cut the breast across the grain into thin slices. Sprinkle the chicken with salt and pepper, then dust them lightly with flour. Heat the oil in a large sauté pan on high and quickly brown the chicken on both sides for a few minutes. Place the chicken on a platter and add the onion to the pan, sauté for about 4-5 minutes, add Mira Flora Chardonnay, deglaze the pan by scraping to loosen all the brown bits, add the chicken stock, the balsamic vinegar and fresh herbs, bring to boil, reduce by a third, return the chicken to the pan until is cooked through and serve with love!!