RECIPES
Grilled Lemon Herb Chicken with Light Salad
INGREDIENTS
- 4 boneless, skinless chicken breasts
- 1/4 cup olive oil
- 2 lemons, juiced and zested
- 2 cloves garlic, minced
- 1 tablespoon fresh thyme, chopped
- 1 tablespoon fresh rosemary, chopped
- Salt and pepper to taste
- Mixed salad greens
- Cherry tomatoes, halved
- Cucumber, sliced
- Handful of toasted walnuts or pistachios, roughly chopped (preferably from California)
- Light vinaigrette
METHOD
- In a bowl, whisk together olive oil, lemon juice and zest, garlic, thyme, and rosemary. Season with salt and pepper.
- Marinate chicken breasts in the mixture for at least 30 minutes.
- Preheat grill to medium heat.
- Grill chicken for 6-8 minutes per side, or until cooked through.
- Serve over a bed of mixed salad greens, cherry tomatoes, and cucumber. Add a handful of lightly toasted nuts of your choice from California, and drizzle with light vinaigrette.
California Grilled Peach & Halloumi Salad
INGREDIENTS
- 4 boneless, skinless chicken breasts
- 1/4 cup olive oil
- 2 lemons, juiced and zested
- 2 cloves garlic, minced
- 1 tablespoon fresh thyme, chopped
- 1 tablespoon fresh rosemary, chopped
- Salt and pepper to taste
- Mixed salad greens
- Cherry tomatoes, halved
- Cucumber, sliced
- Handful of toasted walnuts or pistachios, roughly chopped (preferably from California)
- Light vinaigrette
METHOD
- In a bowl, whisk together olive oil, lemon juice and zest, garlic, thyme, and rosemary. Season with salt and pepper.
- Marinate chicken breasts in the mixture for at least 30 minutes.
- Preheat grill to medium heat.
- Grill chicken for 6-8 minutes per side, or until cooked through.
- Serve over a bed of mixed salad greens, cherry tomatoes, and cucumber. Add a handful of lightly toasted nuts of your choice from California, and drizzle with light vinaigrette.
ROSÉ SPRITZ
INGREDIENTS
- California White or Rosé Zinfandel
- Sparkling water
- A dash of pink grapefruit juice
- Fresh mint leaves
METHOD
- Fill a glass with ice, pour over the Barefoot White Zinfandel until half full.
- Add a dash of pink grapefruit juice and top with sparkling water.
- Garnish with fresh mint leaves for a refreshing twist
ZINFANDEL STYLE:
Lighter/Lower alcohol red Zinfandel that can be chilled for 30 mins to give a fresh edge. Perfect for warm days and MORE SUBSTANTIAL California-style salads.
Grilled Sausages with California-Style Salad
INGREDIENTS
- 4-6 high-quality sausages (your choice!)
- 1 head romaine lettuce, torn
- 1 head cauliflower, broken into small florets (uncooked to give crunch and texture)
- 1 bunch green onion, chopped
- 6 slices of bacon, cooked & crumbled
- 4 ounces sharp cheddar cheese, shredded
- 1/2 cup sour cream
- 1 cup mayonnaise
- Juice of ½ a lemon
- A splash of hot sauce
METHOD
- Grill sausages over medium heat until cooked through, turning occasionally.
- In a large bowl layer torn lettuce, broken cauliflower, chopped green onions, crumbled bacon and shredded cheddar cheese.
- In small bowl mix together sour cream, mayonnaise, lemon juice and hot sauce well.
- Pour over the top of layered salad- cover and chill until ready to serve.
- Toss just before serving and serve with the grilled sausages.
Grilled Shrimp Tacos with Mango Salsa
INGREDIENTS
- 500g large shrimp (prawns) peeled and deveined
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon smoked paprika
- Salt and pepper to taste
- 8-12 small corn tortillas
- For Mango Salsa:
- 1 ripe mango, diced
- 1/2 red onion, finely diced
- 1/4 cup fresh coriander, chopped
- 1 jalapeño, seeded and minced (optional, for heat)
- 1 lime, juiced
- For Serving (optional):
- Avocado slices
- Shredded cabbage
- Lime wedges
METHOD
- Prepare Mango Salsa: In a bowl, combine diced mango, red onion, coriander, jalapeño (if using), and lime juice. Stir well and set aside.
- Marinate Shrimp: In a separate bowl, toss shrimp with olive oil, chili powder, cumin, smoked paprika, salt, and pepper.
- Preheat grill to medium-high heat. If using a grill basket, grease it lightly.
- Grill shrimp for 2-3 minutes per side, until pink and cooked through.
- Lightly grill tortillas for 30 seconds per side until warmed and slightly pliable.
- Assemble tacos: Place grilled shrimp in tortillas, top with generous spoonfuls of mango salsa, and add avocado slices or shredded cabbage if desired. Serve immediately with lime wedges.
RICH AND ROUND ZINS:
Mouth-filling, rich and round classic Zinfandel styles ideal for grilled meats and summer evenings.
Grilled Ribs with Creamy Mash
INGREDIENTS
- 1 rack of baby back ribs, seasoned with salt and pepper
- Your favourite BBQ sauce
- Mashed potatoes (prepared according to your preference)
- ½ cup sliced green onion
METHOD
- Prepare ribs according to your preferred method (grilling, smoking, etc.). Low and slow in the oven will work as well.
- Brush with BBQ sauce during the last 15-20 minutes of cooking.
- Serve hot with a generous side of creamy mashed potatoes topped with sliced green onion
Grilled Tri-Tip with Chimichurri and Roasted Asparagus
INGREDIENTS
- 1 (approx. 1-1.5kg) beef tri-tip (rump cap) roast
- 2 tablespoons olive oil
- Salt and freshly ground black pepper
- 500g asparagus, trimmed
- For Chimichurri:
- 1 cup fresh flat-leaf parsley, finely chopped
- 1/2 cup fresh coriander, finely chopped
- 4 cloves garlic, minced
- 1/4 cup red wine vinegar
- 1/2 cup olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes (optional)
- Salt and pepper to taste
METHOD
- Prepare Chimichurri: In a medium bowl, combine all chimichurri ingredients. Stir well and let sit for at least 30 minutes to allow flavours to meld.
- Prepare Tri-Tip: Pat the tri-tip dry. Rub all over with 2 tablespoons olive oil, then season generously with salt and pepper.
- Preheat grill to high heat.
- Sear tri-tip over direct high heat for 5-7 minutes per side to get a good crust.
- Move tri-tip to indirect heat (or reduce grill temperature to medium) and continue to grill, turning occasionally, until desired internal temperature is reached (around 50-55°C for medium-rare). This could take 20-30 minutes, depending on thickness.
- While the tri-tip is grilling, toss asparagus with a drizzle of olive oil, salt, and pepper. Grill asparagus over medium heat for 5-8 minutes, turning occasionally, until tender-crisp.
- Remove tri-tip from grill and let rest for 10-15 minutes before slicing against the grain.
- Serve sliced tri-tip with generous spoonfuls of chimichurri and grilled asparagus on the side.
