2008 Sangiovese Recipe Pairing

Zucca Mountain Vineyards Recipe Collection, 431 East main st, Murphys CA
95247 - 209.728.1623 tasting room
Tasting Room open 7 days a week 12-5pm - www.zuccawines.com
info@zuccawines.com
Prep:
20 min
Find us on facebook under Zucca Wines !
Inactive Prep
40 min
Cook
Total:
20 min
1 hr 20 min
Shredded Tex-Mex Salad with Creamy Lime Dressing
Directions
Creamy Lime Dressing:
Ingredients
* 2 tablespoons freshly chopped cilantro leaves
* Butter, for preparing 8 by 8-inch glass pan
* 1 (8.5-ounce) box cornbread mix (recommended: Jiffy) * 1 tablespoon red wine vinegar
* 1 teaspoon lime zest
* 1 large egg
* 1/4 cup lime juice
* 1/3 cup milk
* 1/2 cup sour cream
* 1 (15.5-ounce) can black beans, drained and rinsed
* 1 clove garlic, smashed
* 1 packet taco seasoning (or sazon seasoning)
* 1 tablespoon honey
* Salt and freshly ground black pepper
* 1/2 cup extra-virgin olive oil
* 1 cup salsa
* Salt and freshly ground black pepper
* 2 tomatoes, seeded and chopped
* Special equipment: blender
* 1 head romaine lettuce, cut into strips
* Creamy Lime Dressing, recipe follows
Blend all the ingredients except the olive oil until
* 1 1/2 cups grated Monterey jack cheese
smooth. While machine is running, slowly drizzle
* 1 1/2 cups grated Cheddar
in the oil until incorporated. Season, to taste, with
* Special equipment: glass trifle dish
salt and pepper.
Yield: 1 1/2 cups
Serve with 2009 Sangiovese Rosato on the deck!
Preheat oven to 400 degrees F. Grease an 8 by 8-inch
glass pan with butter. Stir together the cornbread
mix with the egg and milk. Evenly spread into
prepared pan and bake on the middle rack for 20
minutes.
Remove from oven and cool in pan for 10 minutes.
Remove from pan to cool completely. Mix together
the beans with the sazon or taco packets and season
with salt and pepper. Toss the salsa with the
tomatoes. When ready to serve, cut the cornbread
into 1/2-inch croutons.
Toss the lettuce with 3/4 cups of the dressing. In a
clear trifle dish, layer the Tex-Mex Salad beginning
with the black beans followed by the Monterey jack
cheese, the tomato salsa mixture, the Cheddar, the
dressed romaine and top with the cornbread
croutons.
Serve the remaining dressing on the side.
Zucca Mountain Vineyards Recipe Collection, 431 East main st,
Murphys CA 95247 - 209.728.1623 tasting room
Tasting Room open 7 days a week 12-5pm - www.zuccawines.com
info@zuccawines.com
Find us on facebook under Zucca Wines !
Classic Blue Cheese Burger
Directions
Ingredients
* 2 pounds ground chuck (beef can substituted for portobello
mushroom)
* 1 pound ground sirloin
* 1/2 cup seasoned dry bread crumbs
* 1/4 cup steak sauce (recommended: Crosse and Blackwell)
* 3 extra-large eggs
* 1 1/2 teaspoons kosher salt
* 3/4 teaspoon freshly ground black pepper
* 8 to 10 hamburger buns
* 8 ounces blue cheese, sliced (recommended: Danish Blue)
* Arugula and sliced tomatoes, for serving, optional
Serve with 2008 Sangiovese!
In a large bowl, carefully mix the meats, bread
crumbs, steak sauce, eggs, salt, and pepper with the
tines of a fork, but do not mash them. Lightly form
into 8 to 10 hamburger patties and press lightly into
shape. (If using portobello mushroom simply grill
Prep:
until soft.)
Prepare a charcoal or a stove-top grill.
Cook the hamburgers for 4 minutes on 1 side, then
turn and cook 3 minutes on the other side for
medium-rare. Remove to a plate and cover with
aluminum foil. Allow the hamburgers to rest for 5
minutes.
Meanwhile, grill the buns, cut side down, for 1
minute, until toasted. Place a hamburger and a slice
of blue cheese in each bun, plus arugula and
tomato, if desired, and serve hot.
Inactive Prep
Cook
Total:
20 min
1 hour
1h 30 min
1 hr 50 min