Updated: 4 days ago
We challenged Chef Justin to do wine and Mexican food pairings. Enjoy these recipes paired with our 2018 Greco di Oro, 3rd Generation red blend, 2013 Zinfandel and 2012 Syrah. We're offering a special Cinco de Mayo wine package for $110. Ole!
Greco di Oro & Ceviche
Our Greco is luscious! Rich and textured while dancing across the palate with a continuous twirl of refreshment. Ceviche, too, is a people pleaser. A simple dish that has raced across the greater American continents and adapted to local cuisines.
Justin's recipe nods to ceviche’s homeland, Peru, where it is often accompanied with sweet potatoes. Sweet potatoes are, well, sweet and have an earthy flavor that calls for the terroir of the vineyard at Shake Ridge Ranch.
1 pound large scallops, raw, ½ inch dice
4 ounces sweet potato, ½ inch dice
¼ cup combination lime or sour orange juice
¼ cup Greco
1 garlic clove
½ celery rib
½ cup red onion, very thinly sliced
½ cup cilantro, chopped
½ jalapeno or 1 habanero, seeded and minced
Combine citrus juice, Greco, garlic, celery, ½ onion, ½ cilantro in a blender and blend until smooth. Pass the marinade through a strainer.
Combine the marinade and remaining ingredients, except sweet potato, in a bowl and sprinkle with salt.
Marinating time is a matter of preference. A shorter marinade (10 to 15 minutes) and seafood will be ready, 20 to 30 minutes is the sweet spot for most folk, and an hour-plus is more like well-done.
Mix in sweet potato and season with salt. Serve with lettuce, chips, or by the spoonful!
3rd Generation Blend & Carne Asada
The 3rd Gen red blend is a salute to our young and aspiring 3rd generation of the Kraemer family! You can only imagine how many of them there may be…many, many. The wine is fun, frank and very satisfying. A meal to feed a gathering of Kraemers must be the same! Carne Asada cooks fast and disappears even faster.
3 whole dried ancho chilies, stems and seeds removed
3 whole dried guajillo chilies, stems and seeds removed
2 whole chipotle peppers, canned in adobo
3/4 cup fresh juice from 2 to 3 oranges, preferably sour oranges
2 tablespoons fresh juice from 2 to 3 limes
2 tablespoons extra-virgin olive oil
2 tablespoons soy sauce
2 tablespoons Asian fish sauce, optional
6 medium cloves garlic
1 small bunch cilantro, leaves and tender stems only, divided
1 tablespoon whole cumin seed, toasted and ground
1 teaspoon whole coriander seed, toasted and ground
2 tablespoons dark brown sugar
2 pounds skirt steak (2 to 3 whole skirt steaks), trimmed and cut with the grain into 5- to 6-inch lengths (can substitute hanger or flap steak)
Microwave (15 seconds) or toast dried chilies in a hot pan (3-5 minutes) until flexible and toasty. Combine into a blender with chipotles, orange juice, lime juice, olive oil, soy sauce, fish sauce, garlic, cilantro, cumin, coriander, and brown sugar. Blend for a smooth sauce, about 1 minute. Save ½ for marinade and ½ for serving.
In a large bowl, add a bit of extra salt (2 teaspoon) to the marinade (kinda salty but that’s okay). One at a time, coat the steak with the marinade and store in one large ziploc bag. Pour excess marinade over the steaks into the bag. Seal the bag and marinate for 3 hours or up to overnight.
Grilling! Preheat your grill to high, charcoal or gas. Clean and season the grill how you like. Place the steak on the grill and cook, turning occasionally, until the steak is slightly charred, 5 to 10 minutes. Don’t overcook. The residual heat will finish the steak while it rests on the cutting board for 5 minutes. Rest your meat and don’t sin!
Zinfandel & Cherry Salsa
Cherries are a lovely balance of sweet and tart with a hint of rustic, darker flavor. Our current vintage of Zinfandel is akin; rustic red fruits, a bright freshness, and is great for every meal of the day!
Justin recommends grilling or roasting the ingredients under a broiler for this salsa to pair best with Zinfandel. Use with simple tacos, on a grilled steak or just break out a fresh bag of chips.
2 cups pitted cherries
1 pound roma tomato (substitute 16 oz can fire roasted tomatoes)
1 jalapeno, halved and seeded
2 garlic cloves
½ white onion, quarted
½ cup cilantro, chopped
Juice from 1 lime
Preheat the broiler or grill. Roast tomatoes, jalapeno, and onion until slightly blackened on the tips. Do the same for the cherries and garlic together. The cherries and garlic will take less time to darken.
When cool enough to handle, add to a food processor or blender and pulse until the mixture looks like your kind of salsa!
Season with a sprinkle of salt and refrigerate for 30 minutes to marry flavors.
Serve with chips, over tacos, and anything else you can think of!
Syrah & Lamb Birria
Syrah wasn’t our first pick for a Cinco de Mayo themed wine pairing and its potential escaped us until we considered the classics. Syrah and Lamb are a no brainer. Birria, a meaty stew-like dish, prepared traditionally with goat, is rich and robust accented with toasted spices.
Also, any recipe that calls for a dutch oven or slow cooker will make the house smell tantalizingly delicious!
3 pounds lamb stew meat (substitute goat or beef or mixture of)
2 cups broth
4 dried Guajillo chiles, seeded
2 dried Pasilla chiles, seeded
1 large onion, diced
5 garlic cloves
16 oz can diced fire roasted tomatoes
3 tablespoon vinegar (your choice)
1 tablespoon dried oregano
zest from ½ orange, optional
1 cinnamon stick
6 whole cloves
1 teaspoon cumin seeds
2 teaspoon coriander seeds
2 bay leaf
1 chipotle pepper, from can
Preheat your dutch oven on the stove top to medium heat.
Toast the dried chiles in the hot dutch oven until flexible and toasty. Don’t burn ‘em! Remove and transfer to a blender. Toast the whole spices in the same pan until fragrant, 1 to 2 minutes. Transfer to the same blender, withholding the cinnamon stick!
Combine in the blender, broth, onion, tomato, vinegar, oregano, orange zest, and chipotle. Withhold the cinnamon stick and bay leaf. Blend until smooth.
Salt the cubed meat and quickly brown in a dutch oven. Pour over the sauce from the blender and add the cinnamon stick and bay leaf.
An instapot will cook in 45 minutes. The dutch oven will cook on a medium burner or in a 325*F oven for 3 hours. A slow cooker will take 6-8 hours.
The meat should be very fork tender. Serve as stew or as meat for tacos with cilantro, onion, sour cream, and lime wedges. YUM!