Zin Friendly Recipes from Austin Restaurants at the Zinfandel Grand Tasting

Dona Emilias
Queso de Cabra

Ingredients (Serves 16, Prep time 35 minutes)

cup Fresh Lime Juice
1 oz Garlic
1 oz Salt
1 bundle Cilantro
3 pounds Crushed Tomato
pound Habanero Pepper
4 pounds Light Brown Sugar
1 lb Goat Cheese
1 bunch Romaine Lettuce
1 loaf French Bread

Place the fresh lime, garlic, salt, cilantro, crushed tomatoes, and habanero pepper in a blender that has a capacity for at least 8 cups. Blend the items for about 1 minute. Pour the contents into a medium-sized pot. In med-low heat, start pouring the brown sugar. Make sure you stir the mixture often in order to prevent it from sticking to the pot. Cook for 20 minutes and let the sauce cool off. Cut the French bread into thin slices.

Decorate a serving tray with romaine lettuce. Place 5 scoops of the goat cheese in the middle of a serving tray and pour enough of the sauce on top of the goat cheese. The bread slices should be arranged in layers around the goat cheese and on top of the romaine lettuce.

The Mansion at Judges Hill
Four Servings, approximately 20 beignets

3 Eggs
2 Gallons Vegetable Oil (for frying)
6 oz Cooked Lobster Meat (can substitute with any shellfish) and juice
cup finely chopped Green Bell Peppers
cup finely chopped Green Onions
cup finely chopped Fennel
1 Tbl Minced Garlic
1 tsp Salt
1 cup sifted Flour, plus exta for rolling
1 tsp Baking Powder
cup Milk
Tbl Cajun Spice

In a deep fyrer, heat the oil over medium-high heat to 365 degrees F. In a large bowl, whisk the eggs until frothy. Sprinkle the lobster meat with Cajun spice, add to eggs. Stir in the bell peppers, green onions, garlic, salt, flour, baking powder and milk. The mixture should look like thick pancake batter. Using a large metal tablespoon, drop the beignet mixture into the oil and fry about three minutes or until crispy and golden brown. Using a slotted spoon, remove the beignets and drain on a paper towel. Sprinkle with salt to taste. Serve with Corn Sauce (recipe below).

Corn Sauce Ingredients:
3 cups corn kernels
1 cups heavy cream
Salt & White Pepper

Cook the corn with the cream, When tender, pour in a blender and puree. Pour through a Chino or a sieve. Season with salt and white pepper to taste.

Z'Tejas Southwestern Grill
Grilled Shrimp Tostada Bites

3 Avocados
1 Tomato (diced)
1/2 Red Onion (diced)
1 Lime for juice
3 Tbls Cilantro
1 de-seeded Jalapeno
Place all ingredients in a bowl and mash using a whisk. Salt and pepper to taste.

Grilled Shrimp
24 Shrimp (peeled/devained)
1 cup Cilantro Pesto
cup Chipotle Puree
Marinate shrimp with cilantro pesto and place on skewers. Grill approximately 2 minutes per side. Using your favorite chip, place a dollop of guacamole then chipotle puree then top with shrimp.

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