Dive into the vibrant mix of flavors with our Grilled Cod and Mango Salsa Tacos. The tangy sweetness of mango and watermelon salsa, accented with a hint of spice, perfectly complements the light, sassy bite of grilled cod. Served on soft flour tortillas, this dish offers a fresh and zesty take on your taco experience, without overwhelming the delicate fish.
For the Mango Salsa:
1 large ripe mango, peeled and diced
1/4 cup red onion, finely chopped
1/2 cup watermelon, diced
1 small jalapeño, seeded and finely chopped (adjust to taste for spice)
1/4 cup chopped cilantro
1 lime, juiced
Salt to taste
For the Grilled Cod:
4 cod fillets (whole or large chunks)
2 tablespoons olive oil
1 teaspoon chili powder
1/2 teaspoon garlic powder
Salt and pepper to taste
8 soft flour tortillas
Accompany these tacos with a side of lime wedges, extra salsa, and a creamy avocado sauce or a dollop of sour cream for those who desire an extra layer of flavor
Pair with a chilled glass of white wine to complement the dish’s flavors
Prepare the Mango Salsa:
1. Add lime juice and salt, then toss gently to mix Adjust the seasoning as needed Set aside to let the flavors meld.
In a medium bowl, combine diced mango, red onion, watermelon, jalapeño, and chopped cilantro.
2 Grill the Cod:
Preheat your grill to medium-high heat.
1. Pat the cod fillets dry with paper towels Brush each fillet with olive oil and season with chili powder, garlic powder, salt, and pepper.
2 Place the cod on the grill and cook for about 4-5 minutes per side or until the fish flakes easily with a fork and has a slight char
4.
3 Remove the cod from the grill and let it rest for a few minutes Then, if desired, break into large chunks for easier taco assembly.
Warm the Tortillas:
1 Assemble the Tacos:
Wrap the tortillas in aluminum foil and place them on the grill for about 1-2 minutes on each side or until they are warm and pliable
2
1. Serve immediately, garnished with extra cilantro if desired
On each tortilla, lay a portion of the grilled cod Top with a generous spoonful of mango salsa.
Every bite of this dish reveals a tender flake of salmon perfumed
by lemon and rosemary. Simple, elegant, and packed with flavor, this is the quintessential meal fo
4 salmon fillets, about 6 ounces each
2 lemons, thinly sliced
Fresh rosemary sprigs
4 cloves of garlic, minced Olive oil
Salt and pepper, to taste
Instructions
Salmon Prep
Rinse the salmon fillets under cold water and pat dry with paper towels.
Drizzle a bit of olive oil over each fillet, ensuring all sides are covered Sprinkle the minced garlic, salt, and pepper over the fillets
Lay 2-3 lemon slices on top of each fillet.
Place a sprig of rosemary on top of the lemon slices.
Oven Baked
Preheat your oven to 375°F (190°C)
Place each seasoned salmon fillet onto a sheet of aluminum foil large enough to fold and seal
Wrap the salmon tightly in the foil packets. Place the foil packets on a baking sheet
Bake for 15-20 minutes, or until salmon easily flakes with a fork
Grill
Preheat grill to medium heat.
Place the foil packets directly on the grill grates.
Grill for 10-12 minutes, flipping once during grilling, or until the salmon easily flakes
The crisp acidity and citrus notes of the chardonnay complement the lemony zest and oily richness of the salmon, creating a harmonious balance. The underlying hints of oak in the wine echo the earthy essence of rosemary, crafting an ensemble of tastes that dance delightfully on the palate.
Deviled eggs, a delightful appetizer known for their creamy, tangy filling, nestled in a tender egg white shell, have been a staple at family gatherings, especially during Easter brunch. Originating from ancient Rome, where eggs were boiled, seasoned with spicy sauces, and served as a first course, deviled eggs have evolved into a beloved dish worldwide. The term “deviled” dates back to the 18th century, referring to the spicy or zesty nature of the filling
Easter, a time of renewal and celebration, brings families together to share in the joy of spring Deviled eggs, with their vibrant appearance and irresistible taste, are a symbol of new life and a must-have at any Easter brunch table. Their versatility allows them to be customized with various toppings and flavors, catering to everyone ’ s taste and making them a universal crowd-pleaser
Ingredients
12 large eggs
1/2 cup mayonnaise
1 tablespoon mustard (Dijon or yellow)
1 teaspoon white vinegar
Salt and pepper to taste
Paprika, for garnish
Fresh parsley or chives, for garnish (optional)
Instructions
Boil the Eggs: Place eggs in a large saucepan covered by 1-2 inches of water Bring to a boil, cover, remove from heat, and let stand for 12 minutes. Transfer to an ice-water bath to cool.
2 Fill the Eggs: Spoon or pipe the yolk mixture back into the egg whites.
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1. Prepare the Filling: Peel the eggs and halve them lengthwise. Remove yolks and place in a bowl Add mayonnaise, mustard, vinegar, salt, and pepper to yolks and mix until smooth.
3 Garnish: Sprinkle with paprika and garnish with parsley or chives if desired
Deviled eggs are a canvas for creativity Add a twist to your Easter brunch with variations like avocado deviled eggs, bacon-topped, spicy sriracha, or even luxurious truffle deviled eggs. Each variant adds a unique flavor profile that can elevate your Easter celebration
Freshness of Eggs: Older eggs tend to peel more easily after boiling. If you ’ re planning to make deviled eggs, consider buying your eggs a week in advance.
Cooking Perfect Eggs: To avoid overcooked yolks or that green ring, start with cold water, bring to a boil, then remove from heat and cover for 12 minutes. This method helps cook the eggs gently and evenly
Peeling Eggs: Peeling eggs under running water or in a bowl of water can help remove the shells more cleanly by allowing water to get under the shell
Filling Consistency: For a smoother filling, pass the yolks through a sieve or use a food processor. This ensures your filling is creamy and without lumps
Piping the Filling: For a more elegant presentation, use a piping bag with a star nozzle to fill the egg whites If you don’t have a piping bag, a zip-top bag with a corner cut off works just as well.
Flavor Variations: Don’t hesitate to experiment with the filling. Additions like finely chopped pickles, capers, smoked paprika, or even a small amount of finely minced garlic can add a unique twist to your deviled eggs
Make Ahead: You can boil and peel the eggs up to 2 days in advance Keep the whites and the prepared yolk mixture separately in the fridge. Fill the egg whites a few hours before serving to keep them fresh and prevent them from drying out.
Garnishing: Beyond paprika, consider garnishing with different herbs, bacon bits, smoked salmon, or caviar for an upscale touch.
Serving: Deviled eggs are best served chilled Arrange them on a platter with a bed of lettuce or parsley to prevent them from sliding and to enhance the presentation.
Ingredients
1 Bottle of Blossom Trail California Vin Rose’ Club Soda
Fruit Juice of your choice, optional
Directions
1. Add a small amount of the fruit juice
3.
Pour rose’ over ice in a glass.
2. Top with sparkling water or club soda
Blooming with vibrant flavors, the Blossom Trail Rose’ Spritzer is the perfect poolside summer sipper.
Ingredients
4 oz Gibson's Blossom Trail Dry White Wine
2 oz Sparkling Water
2 Orange Slices
2 Lemon Slices
3-4 Fresh Peach Cubes
Ice Cubes
1 Orange Slice, for garnish
Instructions
1.
Prepare the Fruit: Begin by preparing your fruit. Wash the orange, lemon, and peach thoroughly Slice the orange and lemon into thin slices, and cut the peach into small, bite-sized cubes.
2
Assemble in Glass: In a wine glass, add a few ice cubes to the bottom. Place 1 slice of orange, 1 slice of lemon, and a couple of peach cubes over the ice
3. Top with Sparkling Water: Gently pour 2 oz of sparkling water into the glass, allowing it to mix with the wine while preserving its effervescence
5.
Add the Wine: Pour 4 oz of Gibson's Blossom Trail Dry White Wine into the glass, over the ice and fruit.
4 Garnish and Serve: Garnish the glass with an additional orange slice on the rim. Serve immediately, stirring gently before sipping to blend the flavors together.
1 bottle Gibson's Blossom Trail Red Blend
1 cup Pineapple, freshly diced
2 Oranges, one sliced and one juiced
1 cup Green Grapes, whole or halved
1 cup Strawberries, whole or sliced
1 Lime, sliced
2 cups Sparkling Water or Club Soda, chilled Ice Cubes
Optional: 1/4 cup GIBSON RESERVE Brandy (for added depth)
Fruit Prep: Begin by preparing your fruits Wash the grapes and strawberries, peel and dice the pineapple, slice one orange and lime, and juice the other orange.
Mix Fruits: In a large pitcher, combine the diced pineapple, orange slices, halved green grapes, sliced strawberries, and lime slices If you ’ re adding brandy or triple sec, pour it over the fruit now This step not only infuses the sangria with fruity flavors but also allows the fruits to soak up some of the alcohol.
Add Wine: Pour the bottle of Gibson's Blossom Trail Red Blend over the fruit mixture. Stir gently to combine, ensuring the fruits are fully immersed in the wine.
Chill: Cover and refrigerate the sangria for at least 4 hours, preferably overnight. This chilling process allows the flavors to meld beautifully, creating a more harmonious and rich taste
Serve: Just before serving, stir in the chilled sparkling water or club soda to add a refreshing fizz Fill glasses with ice and ladle in the sangria, making sure to include a generous amount of the soaked fruits in each glass
Enjoy: Serve and enjoy the refreshing taste of Gibson's Summer Breeze Sangria. Perfect for any summer gathering, this sangria promises a delightful blend of tropical flavors and the robust character of Gibson's Blossom Trail Red Blend.
Beef Bolognese, a cornerstone of Italian cuisine, is a rich, meat-based sauce that hails from Bologna, Italy Its roots can be traced back to the Middle Ages, evolving from a more rudimentary meat sauce to the refined and beloved version we enjoy today. Traditionally, this sauce is served with tagliatelle, but it pairs wonderfully with a variety of pasta dishes, including lasagna and pappardelle Today, we will explore the magic of Beef Bolognese served over classic spaghetti, enhanced with fresh herbs, onion, and garlic
Servings 4 – 6
Prep Time: 30 minutes Cook Time: 2 hours
For the Bolognese
2 tablespoons olive oil
1 large onion, finely chopped
2 garlic cloves, minced
1 carrot, finely chopped
1 celery stalk, finely chopped
1 pound ground beef (preferably a mix of chuck and sirloin for flavor and fat content)
1 cup red wine (a full-bodied variety like Chianti or Merlot works well)
28 ounces canned whole tomatoes, crushed by hand
2 tablespoons tomato paste
Fresh herbs: 1 bay leaf, 1 sprig of thyme, 1 sprig of rosemary, finely chopped
Salt and pepper, to taste
1 cup beef broth or water, as needed
For Serving
1 pound spaghetti
Freshly grated Parmesan cheese
Extra virgin olive oil, for drizzling
Fresh basil, for garnish
Beef Type: Using a mix of chuck and sirloin beef provides a perfect balance of flavor and fat, adding depth to the sauce.
Fresh Herbs: Fresh herbs infuse the sauce with aromatic flavors, with rosemary and thyme offering a classic Italian touch Always add them toward the beginning of cooking to allow their flavors to meld into the sauce
Cooking with Wine: The wine adds complexity and acidity to the sauce, helping to tenderize the meat and enrich the overall flavor profile.
Sauté the Vegetables: In a large, heavy pot, heat the olive oil over medium heat Add the onion and garlic, sautéing until translucent, about 5 minutes Add the carrot and celery, and cook until softened, about 10 minutes
2. Deglaze and Simmer: Pour in the red wine, scraping up any browned bits from the bottom of the pot. Allow the wine to reduce by half, then add the crushed tomatoes, tomato paste, bay leaf, thyme, rosemary, salt, and pepper Bring to a simmer, then reduce the heat to low. Cover and let it cook gently for at least 1 5 hours, stirring occasionally. If the sauce becomes too thick, add a bit of beef broth or water to reach your desired consistency.
1. Brown the Beef: Increase the heat to mediumhigh and add the ground beef Cook, breaking it apart with a spoon, until browned and cooked through Drain any excess fat
3. Prepare the Spaghetti: While the sauce simmers, bring a large pot of salted water to a boil. Cook the spaghetti according to package instructions until al dente Drain and set aside
5.
4 Combine and Serve: Toss the cooked spaghetti with the Bolognese sauce Serve hot, garnished with freshly grated Parmesan cheese, a drizzle of extra virgin olive oil, and fresh basil leaves.
A glass of Payaso de Rodeo Cabernet Sauvignon complements the rich flavors of the Bolognese sauce beautifully, balancing the richness of the beef and the acidity of the tomatoes
1 cup fresh flat-leaf parsley, tightly packed
4-5 garlic cloves
2 tablespoons fresh oregano leaves (or 2 teaspoons dried oregano)
1/2 cup extra virgin olive oil
2 tablespoons red wine vinegar
1 teaspoon sea salt, or to taste
1/4 teaspoon freshly ground black pepper, or to taste
1/4 teaspoon red pepper flakes, or to taste
Juice of 1 lime (optional, for added zest)
Chimichurri is a vibrant, fresh, and zesty sauce from Argentina, perfect for dressing up grilled meats, especially beef Its bright green color and punchy flavor profile can elevate simple dishes to new heights. Here's how to make it:
Prep the Herbs and Garlic: Wash the parsley and oregano leaves thoroughly and pat them dry. Peel the garlic cloves If you prefer a smoother sauce, you can chop the parsley, oregano, and garlic roughly before blending 1
3
2. Mix with Other Ingredients: Transfer the chopped herb mixture to a bowl. Stir in the extra virgin olive oil, red wine vinegar, salt, black pepper, red pepper flakes, and lime juice (if using). Mix well to combine all the ingredients thoroughly
4.
Blend: Add the parsley, garlic, and oregano to a food processor or blender Pulse a few times until the herbs and garlic are finely chopped. Avoid over-processing to maintain some texture
6.
Adjust Seasoning: Taste the chimichurri and adjust the seasoning with additional salt, pepper, or red pepper flakes as needed. If you find the flavor too strong or concentrated, you can add a bit more olive oil or vinegar to balance it out
5. Serving: Serve the chimichurri over grilled meats, vegetables, or use it as a marinade It's traditionally paired with grilled steaks in Argentine cuisine but works wonderfully with chicken, fish, and even as a bold salad dressing
7.
Let It Rest: Allow the chimichurri to sit for at least 1015 minutes before serving to let the flavors meld For the best flavor, cover and let it rest in the refrigerator for a couple of hours or overnight
Storage: Store any leftover chimichurri in an airtight container in the refrigerator for up to a week The olive oil may solidify slightly when cold, so let it come to room temperature and stir well before using again
1 bottle Gibson's Payaso de Rodeo
Raging Roseate (chilled)
2 cups Ice Cubes
Handful sliced strawberries (for blender)
1/2 cup Strawberry Syrup (see note below for homemade option)
1/4 cup Fresh Lemon Juice
Fresh Strawberries, for garnish
Lemon Slices, for garnish
Homemade Strawberry Syrup
1 cup water, 1 cup sugar, 2 cups chopped fresh strawberries.
2.
Prep the Wine: Pour the Gibson's Payaso de Rodeo Raging Roseate into ice cube trays and freeze until solid, at least 4 hours, preferably overnight. This step ensures a slushy consistency without diluting the flavor
Blend: In a blender, combine the frozen roseate cubes, ice cubes, strawberry syrup, sliced strawberries, and fresh lemon juice Blend on high until smooth and slushy If the mixture is too thick, you can add a little more liquid (roseate or water) to adjust the consistency
Garnish and Serve: Pour the frozé into glasses Garnish each glass with fresh strawberries and a slice of lemon on the rim Serve immediately, and enjoy the refreshing, tangy, and sweet flavors of your homemade Gibson's Raging Roseate Frozé.
In a saucepan, combine water and sugar over medium heat Stir until sugar dissolves
1 Add strawberries and bring to a simmer. Let it simmer for about 10 minutes, then strain the mixture and cool the syrup.
Enjoy: Perfect for hot summer days, this frozé is a delightful way to cool down while enjoying the bold and vibrant flavors of Gibson's Payaso de Rodeo Raging Roseate
