' Chimney Rock - Food Pairings

Food Pairings

CRANBERRY & BRIE BITES

2 sheets Puff Pastry
1 1/2 cups Cranberry Sauce
10 oz. Brie Cheese

Cut each sheet of puff pastry into 12 squares and place inside mini muffins cups. (You may want to lightly spray to ensure they won't stick). Try not to leave any part of the muffin cup uncovered by dough or the cheese and cranberry will stick. Place a 1-inch square of cheese inside each cup. Then add about 1 T cranberry sauce on top of the cheese. Bake in a preheated 375°F oven till edges are a light brown, 10-15 minutes. Cool a few minutes (but not completely) before removing from muffin tins.

Pair with: 2016 Rosé of Cabernet Franc


BBQ Ribs and Cabbage Apple Slaw

Smoked Baby Back Ribs

1 ea Pork Rib rack, baby back
3 tbs bbq sauce
4 tbs bbq rub
Take baby back ribs and liberally season them with the BBQ rub. Wrap an let sit overnight in the refrigerator. Hot smoke the ribs on the BBQ with mesquite chips at 300 degrees for 3 hours or until tender. Glaze with BBQ sauce and return to heat for 5 minutes. Slice and serve with slaw.

BBQ Rub

2 oz chili powder
1 oz smoked paprika
1 oz brown sugar
1 tbs garlic powder
1 tbs onion powder
1 tbs cumin, ground
1 tbs coriander, ground
1 tsp cayenne
2 tbs salt
Combine all ingredients in a mixing bowl.

BBQ Sauce

1 bottle ketchup, 20oz
3 tbs cider vinegar
1 ea onion, diced
2 cl garlic, minced
1 oz bourbon
Sweat onion and garlic in oil until soft. Add bourbon and cook until dry. Add vinegar and ketchup and cook for 20 minutes on low. Season to taste.

Cabbage and Apple Slaw

1 ea savoy cabbage, shredded
3 ea granny smith apple, julienned
2 tbs mayonnaise
2 tbs cider vinegar
2 tbs whole grain mustard
Salt and pepper, to taste
Mix all ingredients in a bowl and season to taste. Let sit 30 minutes before serving.

Pair with: 2013 Ganymede Cabernet Sauvignon


Paella Recipe

1 bag bomba rice (1kilo)
2 chicken thighs large dice
1 sausage 6oz chorizo medium dice
1qt red pepper diced
1/2qt onion diced
1/2qt tomato diced
8 cloves garlic chopped
4 oz extra virgin olive oil
3qt chicken stock
1/2cup fish sauce
1/2cup water
1/2cup vegetables for garnish (asparagus in photo)
1ea bay leaves
Saffron to taste
1/2c Smoked paprika
16ea gulf shrimp
24ea mussels
24ea clams
1 squid cleaned and body sliced into rings

Preheat oven to 400 degrees. Sear all seafood in paella pan until halfway cooked. Remove from pan. Add more olive oil and sear chicken, sausage and chorizo until brown. Add onion, pepper, tomato and garlic and cook down slow until sticky and caramelized. Add rice and coat with oil in the pan. Spread rice out into one even layer in the pan. Turn up heat and deglaze with Chicken stock, fish sauce and water. Add smoked paprika and saffron. Season broth generously with salt. Bring to a boil and place in oven. DO NOT STIR. Cook until liquid has completely evaporated and the rice is tender. Arrange seafood and garnish vegetables on top of paella and place back in the oven to finish cooking and warm the seafood.

Pair with: 2012 Stags Leap District Cabernet Sauvignon