Wine & Dine

Episode #2 - Grape Grillin'

Peach-Ginger Glazed Chicken and Ham Steak
Bacon-Wrapped Asparagus
Herbed Cheesy Grilled Corn-on-the-Cob
Fresh Tomato & Grilled Bread Salad
Grilled Chocolate Sandwiches

Wine pairing: Proprietor's Blend (semi-dry)

Peach-Ginger Glaze

1 jar peach preserves
2 T. finely grated ginger
3 garlic cloves, crushed
2 T. soy sauce or Bragg’s Amino Acids
½ t. red pepper flakes (adjust to taste)
2 t. olive oil
½ t. sea salt
½ t. freshly ground black pepper
2 thinly sliced green onions – including green parts

Combine all ingredients. Continually baste ham steak and chicken pieces while grilling until chicken juices run clear and have an internal temperature on 180º. Ham steak should be finished cooking at 160º internal temperature. Ham steaks and boneless chicken thighs grill very quickly. Baste again before serving.

Option: Instead of grilling the chicken, simply brown chicken in olive oil using an oven safe skillet. Pour glaze over chicken and bake in oven 40 minutes at 350º. Serve rice as a side dish, spooning glaze dripping from chicken over the rice!

Bacon-Wrapped Asparagus

1 pound fresh asparagus
1 package pork or turkey bacon

Wash asparagus and discard woody ends. Wrap 1 slice of bacon around 3 or 4 spears of asparagus. Grill on medium to low heat until asparagus in tender. Serves 4.

Herbed Cheesy Corn-on-the-Cob

Husked corn-on-the-cob (1 to 2 ears per person)
Better Butter (see separate recipe)
1 T. Italian seasoning - dried
1-2 t. minced garlic
sea salt
fresh ground black pepper
Parmesan cheese

Blend Better Butter with Italian seasoning, garlic, salt and pepper. Generously coat ears of corn with the mixture then coat ears with Parmesan cheese. Grill on low heat until tender.

Better Butter

Butter and Extra Virgin Olive Oil – equal parts

Soften butter and add olive oil. Blend well. Store in refrigerator up to 3 months. Is easy to spread when cold. Use to fry eggs, butter toast or simply add to hot vegetables, especially baked potatoes!

Fresh Tomato & Grilled Bread Salad

6 slices of country bread (day old works great!)
1/3 c. extra virgin olive oil
2 large beefsteak tomatoes, chopped into bite-sized pieces
1 cucumber, deseeded and diced
1/3 c. fresh basil, torn into bite-size pieces
1 T. red wine vinegar
2 T. minced garlic
Sea salt and pepper for seasoning

Heat grill to medium. Brush bread with olive oil on both sides and grill until lighted charred on both sides. Cool and cut into large cubes. Toss the rest of the ingredients and drizzle with remaining olive oil and vinegar. Add grilled bread cubes last and toss lightly.

Note: Make recipe for one meal only as bread will become soggy if used as leftover.

Grilled Chocolate Sandwiches

Italian Bread (sliced)
1 egg mixed with white wine to make egg wash
Dark chocolate pieces

Dip bread into egg mixture then layer chocolate pieces between bread slices. Grill on medium heat, long enough to leave grill marks and melt chocolate. Sprinkle with powdered sugar and serve immediately.

Fry in skillet in butter or grill.