Cooking with Gibson Wine Co.

GIBSON WINE CO. Cooking with

Get ready to take your grilling game to a whole new level with our mouthwatering recipe for Spicy Grilled Beef and Pork Vegetable Skewers This delectable dish combines tender cubes of beef and pork, along with succulent eggplant, zucchini, and juicy cherry tomatoes, all infused with a tantalizing spicy marinade

But what makes this recipe truly exceptional is the perfect pairing to complement its flavors Gibson’s Payaso de Rodeo Cabernet Sauvignon This exquisite wine is a match made in heaven for the bold and fiery flavors of the skewers With its robust character, boasting notes of black fruit and spices, this Cabernet Sauvignon elevates the entire dining experience, creating a harmonious symphony of flavors

The Gibson Payaso de Rodeo Cabernet Sauvignon would be an excellent pairing for these spicy grilled beef and pork vegetable skewers. The rich flavors of the Cabernet Sauvignon, with hints of black fruit and spice, will complement the spiciness of the marinade and enhance the smoky flavors from grilling.

SPICY GRILLED BEEF AND PORK VEGETABLE SKEWERS

Ingredients

1 pound (450g) cubed beef

1 pound (450g) cubed pork

1 large eggplant, sliced into rounds

2 medium zucchinis, sliced into rounds

1 cup cherry tomatoes, halved

Instructions

For the Spicy Marinade (for beef)

1/4 cup soy sauce

2 tablespoons olive oil

2 tablespoons honey

2 tablespoons Sriracha sauce (adjust according to your spice preference)

2 cloves garlic, minced

1 teaspoon ginger, grated

For the Spicy Marinade (for pork) - same ingredients as above, a seperate container.

1/4 cup soy sauce

2 tablespoons olive oil

2 tablespoons honey

1 tablespoon hot sauce (adjust according to your spice preference)

2 cloves garlic, minced

1 teaspoon ginger, grated

For Grilling

Wooden or metal skewers (soak wooden skewers in water for 30 minutes before use)

Salt and pepper to taste

In two separate containers, combine the beef cubes with the ingredients for the beef marinade, and the pork cubes with the ingredients for the pork marinade Mix well to ensure the meat is evenly coated Cover the containers and refrigerate for at least 1 hour or overnight for best results. Preheat the grill to medium-high heat (around 400°F/200°C).

Thread the marinated beef, pork, eggplant slices, zucchini slices, and cherry tomatoes alternately onto the skewers Season with salt and pepper

Note: When marinating the beef and pork separately, make sure to use separate containers and utensils to avoid crosscontamination.

COLAVITA’S THAI GRILLED SKIRT STEAK

COLAVITA’S THAI GRILLED

SKIRT STEAK

Ingredients

2 lbs. skirt steak

1/2 cup Colavita Extra Virgin Olive Oil

2 tbsp toasted sesame oil

3 tbsp fish sauce

1 tbsp. honey

2 tbsp. lime juice

2 – 3 Colavita Hot Chili Peppers, minced

2 tbsp fresh ginger, finely chopped

2 tbsp garlic, minced

2 tbsp. fresh cilantro

2 tbsp. salted roasted peanuts, coarsely chopped

2 scallions, minced salt and freshly ground black pepper

Directions

In a bowl, whisk together the Colavita Olive Oil, sesame oil, fish sauce, ginger, garlic, scallions, honey, lime juice, chilis and chopped cilantro. Transfer half of this mixture to a shallow dish, reserving the other half in a covered container Refrigerate the remaining marinade.

Add the steak to this dish and turn to coat it in the marinade. Cover and refrigerate overnight. Remove the steak from the refrigerator and bring it to room temperature. Season the steak with salt and pepper. Light a grill. Grill the steak over high heat until medium-rare, about 3 minutes per side

Transfer the steak to a board and let rest for 5 minutes, then thinly slice across the grain. Serve the steak with extra sauce and chopped peanuts if desired.

Pair big flavors with big wines: Our Perfect Pairing, PAYASO de RODEO - Cabernet Sauvignon

A tasty recipe that takes less than 30 minutes to put on the table, start to finish.

CHIPOTLE CHICKEN FLATBREADS

Elevate your outdoor dining experience with this patio friendly recipe

Recipe adapted from butteryourbiscuit.com

Ingredients

2 flatbreads

2 cups shredded mozzarella cheese

1 clove garlic, diced

4 chicken tenders, cooked and cubed

1 pint cherry tomatoes, quartered salt and pepper to taste

1/2 cup ranch dressing

1-1/2 tsps. chipotle seasoning

2 tablespoons cilantro leaves, chopped

Directions

3.

4

Preheat oven to 375 F Place parchment paper on baking sheet and add flatbreads. Sprinkle cheese on the flatbreads Top with garlic, chicken and tomatoes Season with salt and pepper, to taste. Bake 16 minutes until cheese is melted. In a small bowl, mix ranch and chipotle seasoning. Drizzle ranch dressing on flatbreads d kl h cilantro leaves

Perfect for Alfresco entertaining –these little beauties are simple to make and friends and family can customize this savory dish with their favorite toppings before popping in the oven.

Companion serving suggestion: fresh salad

Payaso de Rodeo

SEAFOOD KABOBS WITH LEMON-BASIL BUTTER

Our simple recipe is perfect for warm weather and backyard grilling. Gather your friends, pour a chilled rose ’ or chardonnay and enjoy.

Summertime grilling is the ultimate way to keep the kitchen cool and cook seasonal, fresh foods Our recipe for seafood kabobs is perfect for keeping in sync this season Any type of seafood will do (See note below) Visit your local farm, market or grocer and use seasonal vegetables as cooking companions for your fish

Kabobs work well for “firmer” fish and if you use flat metal skewers, it will keep the fish from “spinning” when flipping the kabobs If you use bamboo skewers, soak them in water for at least 30 minutes before using them so they don’t burn while grilling.

When threading your seafood onto skewer, thread against the grain so your fish doesn’t fall apart and remember to keep vegetable slices thick, so they don’t burn before the seafood has cooked all the way through. If you like seafood more than vegetables, cut back on the number of veggies and add large prawns.

The sauce for this recipe is Lemon-Basil butter, although you can use whatever your favorite flavors are. Change your sauce up in accordance with what vegetables you would like to use. Tweak and twist the recipe until you have exactly the flavors you and family love.

SEAFOOD KABOBS WITH LEMON-BASIL BUTTER

Ingredients

6 tablespoons butter, room temperature

2 clove garlic, minced

3 tablespoons fresh, chopped basil, divided

2 teaspoons lemon juice, divided

2 teaspoons lemon zest

1 teaspoon shallots, finely minced

Salt and Pepper to taste

2 pounds halibut and salmon, thick pieces, cut into 1″ chunks (1 pound each, although you can mix and match however it pleases you. )

2 tablespoons high-heat oil

2 zucchini or summer squash, thick sliced

1-quart mixed cherry tomatoes or 1 large red pepper and 1 large yellow pepper cut into 1″ pieces.

Directions

Mix butter, garlic, 2 tablespoons of basil, 1 teaspoon lemon juice, lemon zest, shallots, salt and pepper in a small bowl. Combine well, set aside. Combine fish with oil, and remaining 1 tablespoon basil, 1 teaspoon lemon juice and marinate for 20 minutes. Preheat grill to med-high heat. Thread halibut, vegetables and salmon alternately for great color presentation Lightly season with salt and pepper Grill until the fish is just opaque, about 3 to 4 minutes per side.

Remove kabobs to platter, top with half of the lemon-basil butter, serve additional butter as sauce on the side

Crispy Rice Crab Cakes

Ingredients

Crab Cakes

1 bag Success Brown Rice

2 eggs

1 pound lump crabmeat

2 tbsp seafood seasoning

2 tbsp olive oil

Aioli

1/3 cup mayonnaise

1 teaspoon minced garlic

1 lemon, zest and juice only lemon wedges, optional

Directions

Crab Cakes

Prepare rice according to package directions and allow to cool.

In a medium bowl, beat eggs lightly. Stir in rice, crabmeat, and seafood seasoning, mix well. Chill for 5 minutes

Shape chilled mixture into eight patties.

Heat oil in a large, non-stick skillet over medium heat.

Working in batches, carefully place patties in the skillet and cook for 5 minutes on each side, or until golden brown. Transfer cooked patties to a paper-towel lined plate or prepared sheet. Stir together mayonnaise, garlic, lemon zest and lemon juice. Serve aioli with crab cakes and garnish with lemon wedges.

Perfect Pairing, Blossom Trail Chardonnay

These crispy crab cakes come together easily and are served with a zesty, homemade aioli that tastes just like you ’ re on the coast. If you ’ re new to making crab cakes, it’s simpler than it may seem – just cook rice beforehand so it can cool then mix in beaten eggs, seafood and seasonings. Chilling and resting the mixture helps it hold together before frying to a mouthwatering golden brown for a delicious appetizer, snack or side dish.

Ginger-Chili Ahi Tuna Poke Skewers

Prep Time: 20 Minutes Total Time: 20 Minutes Serves 8

Ingredients

1¼ pounds sushi-grade ahi tuna, cut into 16 cubes

1 small English cucumber, cut into 16 slices

½ medium DOLE® Tropical Gold®

Pineapple, skin and core removed, cut into 16 chunks

1 large avocado, peeled, pitted and cut into 16 pieces

16 (4-inch) bamboo skewers

2 tablespoons sesame oil

1 tablespoon rice vinegar

2 teaspoons sambal oelek or Asian

ground chili paste

½ teaspoon honey

½ teaspoon grated fresh ginger

4 DOLE® Green Onions, thinly sliced

Black and white sesame seeds for garnish

(optional)

Directions

Thread 1 piece tuna, cucumber, pineapple, and avocado onto each skewer; place in shallow baking dish.

Whisk oil, soy sauce, vinegar, sambal oelek, honey, and ginger in a small bowl; drizzle over tuna skewers Cover and chill 30 minutes, turning once Serve skewers sprinkled with onions garnished with sesame seeds, if desired.

ALASKAN COD TOSTADAS

Simple and delicious, this recipe serves 8 and can be prepped, cooked and on the table in 25 minutes.

After a busy day of work and errands, it’s not always easy to wait to get home to eat a healthy home cooked meal It’s tempting to slide into a drive through line or pull up an app on our phones and order take out This is one reason I am always on the hunt for beautiful dishes with great flavor combinations, and can be prepped and on the table in 30 minutes or less. This pairs perfectly with Payaso de Rodeo Chardonnay

ALASKAN COD TOSTADAS

Ingredients

8 ounces regular or light cream cheese, softened

1/2 cup mayonnaise

3/4 cup chopped fresh cilantro, divided

1/3 cup fresh lime juice, divided

1/4 cup olive oil

Salt and pepper, to taste

1-1/2 pounds Alaska Cod fillets, fresh, thawed or frozen

8 flat tostada shells (6 to 7 inches each)

3/4 cup (3 oz ) shredded Mexican cheese blend

Prepared salsa, as needed

1 large avocado, peeled and sliced

Method

Award-Winning Gibson with

BLOSSOM TRAIL WINES