Shelter In Place Recipe Inspiration

Relationships are the backbone of Elizabeth Spencer Winery, and over our 22 years in business, we have been fortunate to receive and gather dozens of inspiring recipes from friends, employees, club members, chefs and grape growers. Here we share a few of our favorites along with our wine pairing suggestions.

We encourage you to try these recipes along with Elizabeth Spencer wines from your cellar.

 

Recipe and Wine Pairings:

 

Grilled Shrimp Salad with Tarragon and Lemon

Serves two

Recommended Pairing: 2018 ExS Sauvignon Blanc, Mendocino

 

Ingredients:

1 ½ pounds wild caught 16/20 Gulf shrimp, peeled with tail left on, cleaned, deveined and patted dry

3 tablespoons extra virgin olive oil

3 cloves garlic crushed and cut in half. Do not chop, just leave in large chunks, the oil from the clove will do the trick!

Salt and pepper

Small skewers soaked in water 30 minutes

One very large cucumber, peeled, seeded and sliced

2 large avocados, peeled and cut into small bites

3 tablespoons extra virgin olive oil

2 tablespoons minced fresh Tarragon

Juice from one lemon

 

Preparation:

  1. Squeeze a half lemon and drizzle extra virgin olive oil over cooked shrimp and then a sprinkling a teaspoon of fresh minced tarragon.
  2. Prepare shrimp and marinate in a bag or airtight dish for 4 hours, or this can be held overnight in the refrigerator, but make sure to stir a couple of times.  When ready to cook, assemble on skewers and cook 2 ½ minutes per side over high heat on the barbecue. You can also broil in the oven but without the skewers, just lay flat on a cookie sheet.
  3. Assemble the salad and design your platter with the cooked shrimp.  Drizzle with good quality extra virgin olive oil. Squeeze a half of lemon over and sprinkle with remaining fresh tarragon.
  4. Serve with a side of couscous or Jasmine rice.

New York Strip Steak

Serves two

Recommended Pairing: 2016 Elizabeth Spencer Cabernet Sauvignon, Mount Veeder

 

Ingredients:

2 – 18 oz. boneless New York strip steaks

Extra virgin olive oil

Coarse sea salt

Coarse ground pepper

 

Preparation:

  1. Set meat out at room temperature for at least ½ hour
  2. Preheat broiler or grill to maximum temperature
  3. Rub both sides of each steak with olive oil, salt and pepper
  4. Place steaks on grill or in broiler and cook on both sides to your desired doneness. For medium rare, cook on first side until golden brown and slightly brown about 4 to 5 minutes. Then turn over and cook another 3 to 5 minutes.
  5. Remove steaks from heat and transfer to platter and let rest for 10 minutes before slicing and serving. This resting period will allow the steak to lock in natural juices.

Roasted Chicken with Lemon, Orange & Fresh Herbs

Served with Roasted Asparagus

Serves four

Recommended Pairing: 2016 Elizabeth Spencer Chardonnay, Napa Valley

 

Ingredients:

1 –  four pound chicken

4 large fresh rosemary sprigs, 3 teaspoons chopped (set aside 1 sprig to place inside the chicken)

4 large fresh thyme sprigs, 3 teaspoons chopped (set aside 1 sprig to place inside the chicken)

3 teaspoons of grated lemon peel (about 1 large lemon)

3 teaspoons grated orange peel (about 1 large orange)

3 tablespoons extra virgin olive oil

1 teaspoon salt

1 teaspoon ground black pepper

½ cup dry white wine

½ cup canned low salt chicken broth

1 bunch of fresh asparagus

 

Preparation:

  1. Preheat oven to 375*F.
  2. Rinse chicken under cold water; pat dry.
  3. Grate orange and lemon with either a grater or zester and finely chop the rosemary and thyme.
  4. Combine white wine and chicken broth.
  5. Lift skin of the chicken from the flesh separating the skin from meat.
  6. Take 1 ½ tablespoons of extra virgin olive oil and rub the meat under the skin with extra virgin olive oil. Use more if needed to cover entire surface of the meat.
  7. Combine in small bowl – grated lemon peel, grated orange peel, finely chopped thyme, and finely chopped rosemary creating an herb and citrus mixture.
  8. Take 4 teaspoons of the herb and citrus mixture and rub meat under the skin of chicken.
  9. Place herb sprigs, 1 rosemary, and 1 thyme, with 4 teaspoons of herb and citrus mixture inside chicken.
  10. Rub the outside skin of chicken with 1 ½ tablespoons of extra virgin olive oil, and 4 teaspoons of herb and citrus mixture.
  11. Sprinkle chicken inside and out with 1 teaspoon of salt and pepper.
  12. Place chicken in roasting pan and roast chicken for 45 minutes.
  13. Pour ½ cup dry white wine and ½ cup low sodium chicken broth over chicken.
  14. Roast chicken for approximately 30 more minutes while basting often with pan juices.
  15. Insert meat thermometer into thickest part of inner thigh and when it registers 180*F, chicken is done.
  16. Remove chicken from roasting pan, tilting to remove juices from inside, transfer to cutting board and let rest for 15 minutes.
  17. While chicken is resting, turn oven to broil.
  18. Wash the asparagus and cut off the ends at the bottom, about ¼ inch.
  19. Place the stalks of asparagus in a shallow oven pan so that the stalks barely touch each other.
  20. Sprinkle the asparagus stalks with extra virgin olive oil until you see a shine covering most of the surface area of the asparagus.
  21. Sprinkle with salt and pepper to taste.
  22. Roast the asparagus in the oven for approximately 15 minutes or to your desired taste.
  23. Carve the chicken and serve with the roasted asparagus.

Grilled Shrimp, White Beans, Sausage & Arugula

Serves 4 four

Recommended Pairing: 2017 ExS Grenache, Sonoma Coast

 

Ingredients:

1 pound (21-25) Gulf white shrimp (shelled and deveined)

1 cup dried white beans

6 ounces Italian sausage

1 tablespoon garlic, chopped fine

1 yellow onion, diced fine

1 carrot, diced fine

2 small celery stalks, diced fin

1 tablespoon butter

1 cup arugula

½ cup bean cooking liquid

1 tablespoon extra- virgin olive oil

Salt & Pepper (to taste)

 

Preparation:

  1. Pre-soak beans in 4 cups of water overnight
  2. Drain beans using a colander
  3. In a large pot bring beans up to a simmer in 4 cups of fresh, salted water (1 tablespoon)
  4. Cook beans until tender, let cool in liquid and reserve ½ cup of cooking liquid
  5. In a sauté pan, render sausage in 1 tablespoon of extra virgin olive oil
  6. Add onions, carrots, celery and garlic, cooking until tender
  7. Add beans and the ½ cup cooking liquid, cooking until emulsified (combining two liquids together)
  8. Add butter and take off heat
  9. When butter is melted, add arugula
  10. Salt and pepper the shrimp to taste, drizzle with extra virgin olive oil and grill on high heat for about 2 minutes per side.
  11. Place the beans, sausage mixture in a bowl and top with grilled shrimp
  12. Serve with Italian or French bread for sopping up the good garlicky sauce!