Santa Cruz Mountains
Scalloped Potatoes with Smoked Salmon
Goes Great with BARGETTO Zinfandel Wine INGREDIENTS 5 medium red potatoes, cooked and peeled into thin slices 4 oz. smoked salmon, crumbled 4 each garlic cloves 1 Tbsp. shallots, minced 1 Tbsp. ginger, minced 3 oz. heavy cream 3 oz. parmesan cheese (fresh), grated 1 oz. green onions, diced for garnish salt and pepper to […]
California Halibut with Pinot Grigio Butter Sauce
INGREDIENTS (4) 6oz halibut filets, skin removed 1 cup flour 1 T. olive oil 1 cup Bargetto Pinot Grigio 2 T. butter, unsalted salt and pepper to taste DIRECTIONS yield: serves 4 Heat oil in frying pan over medium high heat. Salt and pepper halibut on both sides. Dredge in flour, shaking off excess. When […]
Company is Coming Cod with Summer Sauce
INGREDIENTS 2 cups clam juice 1 cup BARGETTO Pinot Grigio wine 1 T.shallots, finely minced 1 T. canola oil (4) 6 oz. ling cod filets (or other tender white fish like catfish, sea bass or halibut) 2 T. chilled unsalted butter, cut into four pieces 3/4 cup diced mango 1/2 cup diced tomato 1 T. […]
Sangria Blanco
INGREDIENTS 3 bottles BARGETTO Pinot Grigio 2 cups sugar 2 cups water 4 sprigs fresh rosemary 8 lemons peeled, reserve juice 1 blood orange 1 orange ice DIRECTIONS yield: serves 8 Make simple syrup by boiling sugar, water, lemon peel and rosemary until sugar dissolves. Chill Chill reserved lemon juice When ready to serve, combine […]
Ceviche with Bay Scallops
INGREDIENTS 1 lb. bay scallops handful fresh cilantro, chopped 1 garlic clove, minced 2 shallots, minced 2 oz. lime juice, fresh 2 oz. lemon juice, fresh DIRECTIONS yield: serves 8 Mix all the ingredients in a bowl Chill for one hour and serve with a chilled glass of BARGETTO Chardonnay.
