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Big Game Recipes

January 29, 2015

We pulled together some recipes that will pair perfectly with the big game this weekend! Enjoy!

Crispy Chicken Wings with Grilled Scallion Goddess Dip

Paired with Rodney Strong Reserve Pinot Noir

2 lbs chicken wings
1 cup flour
1/4 cup olive oil
1/4 cup canola oil

Herb/Spice Blend
1 teaspoon mustard powder
1 teaspoon garlic powder
1 tablespoon chili powder
1 teaspoon chopped fresh thyme
1 teaspoon dried ginger
1 tablespoon salt
2 teaspoons black pepper

Grilled Scallion Goddess Dressing
1/2 cup aioli
1/2 cup sour cream
1/2 cup whole milk yogurt
1 tablespoon olive oil
3 bunches green onions
1 lemon, zest and juice
Salt and pepper

Place green onions with roots removed in a bowl and dress with olive oil, salt and pepper. Over a hot grill or skillet, grill onions until just starting to char all over. Drop onions into a blender along with the remaining ingredients and blend until completely smooth. Add water or stock if too thick.

Preheat oven to 350°F. Lay the wings on a baking sheet, pat dry with paper towels and season liberally with herb/spice blend. In a medium bowl with the flour, add the wings and gently turn to lightly coat. Knock the excess flour off wings. Add oil blend to a medium/large saute pan over medium-high heat and add wings when oil just begins to smoke. Turn wings until browned on all sides and transfer to a lined baking sheet. When all wings are browned, pop in the oven for 20-25 minutes or when wings are fully cooked through. Pile wings onto a plate and drizzle with dressing. Serve with more dressing on the side.

Hot Cheesy Crab Dip

Paired with Rodney Strong Reserve Chardonnay

2 teaspoons canola oil
3/4 cup sour cream
1/2 cup sharp cheddar cheese
8 oz cream cheese
2 tablespoons lemon juice
1 teaspoon Worcestershire sauce
3/4 teaspoon dry mustard
1 yellow onion, finely chopped
3 cloves garlic, finely chopped
1lb picked crabmeat
2 teaspoons paprika or Old Bay seasoning

In a small saute pan over medium heat, sweat onion until soft, 5 minutes. Add garlic and turn in pan for about a minute and remove from heat. In a medium bowl, combine remaining ingredients except for the Old Bay and fold in onion mixture with a rubber spatula. Spoon mixture into a buttered casserole dish and sprinkle with the Old Bay. Bake at 325°F for 30 minutes or until browned and bubbly. Serve with crostini.


Paired with Rodney Strong Knotty Vine Zinfandel
Serves 4-6

2 teaspoons canola oil
1/2 lb. ground chuck
1/2 lb. chorizo
1/2 cup uncooked white rice
1 teaspoon salt
2 teaspoon ground cumin
6 cloves garlic, finely diced
3 quarts chicken stock
3 carrots, medium dice
4 stalks celery, medium dice
3 yellow onion, medium dice
1 bunch cilantro
1 bunch Swiss chard
2 teaspoons dried oregano
Salt and Pepper to taste

Mix beef and chorizo with rice, 1 teaspoon of cumin, 1 teaspoon of salt and the 2 cloves of diced garlic. Form 1 1/2 tablespoons into a meatball by rolling it between your hands until it forms a ball. Set plate of meatballs aside. In a large heavy bottomed stock pot, add oil and sweat onion, carrot and celery with a pinch of salt until soft. Add spices then stock, bring to a boil and lower heat to a simmer. Carefully drop meatballs into simmering stock and simmer gently for 20 minutes.

Simmer for 1 hour and 15 minutes minutes or until rice in meatballs is cooked through. Add the greens and cilantro and simmer for an additional 15 minutes. Season with salt and pepper. Serve hot with fresh flour tortillas.