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Celebrate The Fourth With American Favorites Paired With Mirassou Wines

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STUDIO CITY (CBS) — Planning a 4th of July bash? Let David Mirassou of Mirassou wines recommend how to pair great summer wines with your BBQ spread.

Mirassou visited the KCAL 9 studios Thursday to demonstrate a few recipes and suggest wines to pair them with.

Grilled Chipotle Caesar Salad Wedges (pairs with Mirassou California Moscato)
Prep time: 15 minutes
Cook time: about 30 minutes
3 cups ½-inch cubes of cornbread
1 ½ tablespoons olive oil
½ cup good quality Caesar salad dressing
1 tablespoon each: Mirassou Moscato and fresh lime juice
1 teaspoon minced chipotle peppers in adobo sauce
1 large head romaine lettuce, cut into 4 wedges
½ cup diced tomato
½ cup crumbled Cotija cheese
Fresh cilantro leaves (optional)
Preheat oven to 375°F. Place cornbread cubes on a baking sheet and drizzle with olive oil; toss lightly to coat. Bake for 25 to 30 minutes or until golden brown, stirring once or twice. Stir together Caesar dressing, Moscato, lime juice and chipotle peppers in a small bowl; cover and refrigerate until ready to serve. Preheat grill to high, adding wood chips if desired. Brush a small amount of dressing mixture on cut sides of romaine. Place romaine, cut side down on grill. Cook for 3 to 5 minutes or until lightly charred. Place on 4 salad plates and drizzle with remaining dressing. Sprinkle with tomato, cheese, cilantro and cornbread croutons.
Makes 4 servings
Recipe tips:
– Puree the whole can of chipotle peppers. Freeze in ice cube trays for future recipes
– Try cooking romaine on a very smoky grill for a little extra flavor
-No grill? No worries! This salad is great without the grilling step
California

Herb-Scented Blueberry S’mores (pairs with Mirassou Pinot Grigio)
Prep time: 15 minutes
Cook time: 45 minutes total 1 (15-oz.) package frozen blueberries, thawed 1 cup sugar 1/2 cup Mirassou Sauvignon Blanc 1/2 cup chicken stock 1/2 cup fresh lemon juice 3 sprigs fresh rosemary 2 sprig fresh thyme 16 bite-sized mozzarella balls 16 garlic rubbed grilled baguette slices
16 oil packed sun-dried tomato halves, chopped
Stir together blueberries, sugar, wine, stock, lemon juice and herbs in a medium saucepan. Bring to a boil; reduce heat to medium-high. Cook, stirring frequently, for about 40 minutes or until mixture is thickened and reduced to a jam-like consistency. Let cool, then remove herb stems. Place mozzarella balls onto skewers and toast over an open flame, turning skewers to evenly melt cheese. Top grilled baguette slices with a little of the sun-dried tomatoes, a spoonful of blueberry mixture, then a melted cheese ball.
Makes 8 servings

Two Cheese Burger with Tomato and Balsamic Glaze (pair with Mirassou Pinot Noir)
Prep time: 15 minutes
Cook time: about 10 minutes
1 1/2 pounds ground chuck
1/3 cup Mirassou Pinot Noir
1/4 cup chopped fresh basil
1/2 teaspoon kosher salt
1/2 teaspoon coarsely ground black pepper
2 garlic cloves, minced
4 tablespoons gournay cheese, a spreadable cheese
wrapped in foil, found in the cheese case
4 (1-ounce) slices mozzarella cheese
4 small or 8 large tomato slices
1 cup arugula leaves
4 Ciabatta rolls or Focaccia squares, toasted if you like
Purchased balsamic glaze for drizzle
Stir together meat, wine, basil, salt, pepper and garlic in a large bowl. Form into 4 patties and make an indentation in center of each burger. Cook on a well oiled grill over medium-high heat for about 5 minutes on each side or until burgers are cooked to your liking. Remove from grill and place a tablespoon of gournay cheese in each indentation; top each with a mozzarella slice. Place 1/4 cup arugula on bottom of each bun. Top with burgers and tomato slices, then drizzle with a little balsamic glaze.
Makes 4 servings

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