Catch The Spirit – Cooking With California Wine made its debut Saturday on Cox 4 San Diego. The second episode from Orfila Vineyard will air this Saturday the 12th at 8:30am. You can catch a sneak preview here. Catch The Spirit at Orfila!
“Catch the Spirit, Cooking with California Wine.”
Grilled Shrimp Kabobs with tossed baby greens dressed with a Lemon Vinaigrette made with Orfila 200 Ambassador’s Reserve Chardonnay
Homemade Crêpes
Cherries Jubilee made with 2006 Estate Ambassador’s Reserve Merlot
Espresso Biscotti served with 2006 Estate Ambassador’s Reserve Merlot
Grilled Shrimp Kabobs
Serves 2
2 skewers per person
Two 16-20 size raw shrimp per skewer
8 shrimp cleaned and deveined, leave tail on
Fruit and vegetables to skewer: 1 inch Lemons wedge,
½ inch pieces zucchini, red onion, and red pepper
On skewer: 1st on skewer: red onion, shrimp, red pepper, zucchini, shrimp and lemon wedge on the top
Pour marinade over skewers; allow to sit for one hour,
Remove skewers from marinade; wipe off excess liquid with a paper towel,
Preheat grill to 500 degrees,
Place skewers on grill and grill till shrimp are pink.
Remove from grill, hold for service
Marinade is equal parts of Orfila 2007 Ambassador’s Reserve Chardonnay
and olive oil, adding dried basil, fresh chives, fresh dill, and
fresh ground sea salt and pepper to taste.
Lemon Vinaigrette with Orfila 2007 Ambassador’s Reserve Chardonnay
Serves 12
Juice of ½ lemon
Zest of ½ lemon
3 oz. salad oil
1 oz balsamic vinegar
Handful of chopped chives, chopped dill
1 tbsp Dijon mustard
1 oz Orfila 2007 Ambassador’s Reserve Chardonnay
Fresh ground sea salt and pepper
In a small bowl, bring all ingredients together except oil and vinegar, then slowly drizzle in oil and vinegar while continually whisking till emulsified. Add salt and pepper to taste
Serve over salad
Plate as seen on TV
Crêpes
Makes 12
1 cup whole milk
2 large eggs
1 cup flour
2 tbsp granulated sugar
3 tbsp plus 1 tsp unsalted butter, melted and cooked slightly
1 pinch of salt
Blend milk, eggs, flour, granulated sugar, 2 tablespoons butter, and salt in a bowl and whisk till smooth; about 1 minute.
Add 1/2 teaspoon butter to skillet and brush to coat bottom. Heat over moderate heat until hot, about 30 seconds, then pour ¼ cup batter into skillet, tilting to coat bottom evenly. Cook until underside is pale gold in color, approximately 1 ½ to 2 minutes, then flip crêpe as demonstrated or flip crêpe with a spatula. Cook this side till pale gold in color, approximately 30 seconds to 1 minute. Transfer crêpe with spatula to a work surface, turning over so that side cooked first is facedown.
Cherries Jubilee with 2006 Estate Ambassador’s Reserve Merlot
Serves 2
3 oz dark canned cherries
3 oz of fresh pitted Bing cherries
1 vanilla bean split lengthwise and scrape as demonstrated
Save juice from canned cherries
2 tbsp brown sugar
2 tsp fresh squeezed orange juice
1 good shake ground cinnamon
Zest of ¼ orange
2 tbsp butter
1 oz brandy
2 tbsp Orfila 2006 Estate Ambassador’s Reserve Merlot
Directions
In a large sautée pan over medium-high heat, add 1 tbsp butter and brown sugar, allow butter to melt while brown sugar continues to cook, next incorporate cherries, cinnamon, vanilla bean, and orange zest, sautée till all ingredients are hot. Add brandy, flame till brandy is completely cooked out, add orange juice and Orfila Merlot and cook this till mixture comes to low boil, then add last tbsp butter and stir till dissolved. Remove vanilla bean and serve hot over crepes or ice cream.