Pumpkin Chocolate Chip Pancakes

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Pumpkin Chocolate Chip Pancakes

Ingredients:

1 1/4 cup all-purpose flour
3 tablespoon sugar
2 teaspoon baking powder
1/4 teaspoon salt
1 cup milk
2 large eggs, separated
3 tablespoon butter, melted, plus 4 tablespoons, divided
6 OZ semi-sweet chocolate morsels
2 Tablespoons Pumpkin Pie Spice

Directions:
Preheat griddle to 350 degrees F.
In a large bowl, combine flour, sugar, baking powder, pumpkin pie spice, and salt.
In a small bowl, combine milk, egg yolks, and 3 tablespoons melted butter; add to flour mixture, whisking until smooth.
In a small bowl, beat egg whites at medium-high speed with an electric mixer until stiff. Gently fold into batter. Gently fold in chocolate morsels.
Melt 2 tablespoons butter on hot griddle. Ladle about 1/4-cup batter for each pancake onto hot griddle. Cook pancakes for 2 to 3 minutes, or until tops are covered with bubbles and edges look cooked. Turn and cook the other side. Repeat procedure with remaining 2 tablespoons butter and remaining batter.

I love pairing this savory sweet brunch item with a nice Demi Sec. One of my faovrites is the Domaine Carneros Demi Sec!

Jay’s PUNK’N Chocolate Chip Cookies

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Jay's PUNK'N Chocolate Chip Cookies

Ingredients

1 cup (2 sticks) unsalted butter, softened
1 cup white sugar
1 cup brown sugar
2 large eggs
3 teaspoon’s vanilla extract
1 cup canned pumpkin puree
3 cups all-purpose flour
2 teaspoons baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
½ teaspoon ground cloves
2 cups (12-ounce bag) milk chocolate chips, not semisweet
Nonstick cooking spray or parchment paper

Directions

Heat the oven to 350 degrees F. Spray cookie sheets with nonstick spray or line them with parchment paper.

Using a mixer, beat the butter until smooth. Beat in the white and brown sugars, a little at a time, until the mixture is light and fluffy. Beat in the eggs 1 at a time, then mix in the vanilla and pumpkin puree. In a large bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Slowly beat the flour mixture into the batter in thirds. Stir in the chips. Scoop the cookie dough by heaping tablespoons onto the prepared cookie sheets and bake for 15 to 20 minutes, or until the cookies are browned around the edges.

Perfect for the Kid in Every Adult! My hubby eats them for Breakfast.

Petite Sirah Braised Pot Roast

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Petite Sirah Braised Pot Roast

INGREDIENTS
2 tablespoons vegetable oil
1 3-pound beef chuck roast
Salt and pepper
2 cups beef stock or reduced sodium canned beef broth
1 cup 2009 Judd’s Hill Petite Sirah
3 onions, cut into large wedges
4 cloves garlic, chopped
2 dried bay leaves
1 teaspoon rosemary
2 tablespoons tomato paste
2 pounds carrots, cut into 1 1/2-inch chunks
2 pounds potatoes, cut into 1 1/2-inch chunks
DIRECTIONS
STEP 1
Preheat oven to 350 degrees. In a Dutch oven, heat oil over medium-high heat. Sprinkle roast all over with 1 teaspoon salt and 1/2 teaspoon pepper. Place in pan, and brown on all sides, about 10 minutes.
STEP 2
Turn meat fat side up. Add stock, wine, if using,onions, garlic, bay leaves, and thyme. Stir intomato paste. Bring to a simmer, cover; put in the oven, and roast for 3 hours. Add carrots and potatoes, and cook until vegetables are tender, about 1 hour more.
STEP 3
Transfer the roast, carrots, and potatoes to a platter. With a spoon, skim the fat off the surface of the cooking liquid. Cut the roast into thick slices, and serve with the vegetables.

Jay’s Ginger & Unoaked Chardonnay Rice

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Jay's Ginger & Unoaked Chardonnay Rice

2 tablespoon butter
4 tablespoons minced peeled fresh ginger
1 cup Long Grain Rice, rinsed
1 cup chicken stock
1/2 cup Unoaked Chardonnay (I prefer to use Mer Soleil Unoaked Chardonnay from Caymus)
1/2 teaspoon salt
In a medium saucepan, melt the butter. Add the ginger, rice, stock and salt and bring to a boil. Cover and cook over low heat for 12 minutes or until the rice is tender and the water has fully evaporated. Fluff the rice and serve.

Sauvignon Blanc Baked Chicken Teriyaki

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Sauvignon Blanc Baked Chicken Teriyaki

Ingredients:

2 tablespoons cornstarch
2 tablespoons water
1 cup low-sodium soy sauce
1/2 cup white sugar
1/4 cup Dry Sauvignon Blanc ( I recommend 2012 Wattle Creek Sauvignon Blanc)
4 teaspoons grated fresh ginger

I love to accompany this dish with Ginger Rice! Ginger was also my favorite Gilligan’s Island Character, Who Was Yours?
3 cloves garlic, minced
1/4 small Jalapeno
4 skinless, boneless chicken breast halves

Preheat oven to 420 degrees

Whisk cornstarch and water together in a small bowl until dissolved. Combine soy sauce, sugar, Sauvignon Blanc , ginger, garlic, and Jalapeno together in a saucepan over medium heat until the mixture starts to simmer. Slowly whisk in cornstarch mixture. Bring to a boil; reduce heat to medium-low, and simmer until thickened, stirring often, about 10 minutes.
Arrange Chicken in a baking dish. Pour sauce over chicken breasts, coating all sides.
Bake chicken breasts in the preheated oven until no longer pink in the center and the juices run clear, 20 to 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (75 degrees C).

I love to accompany this dish with Ginger Rice! Ginger was also my favorite Gilligan’s Island Character, Who Was Yours?

J’s Watermelon-Tomato and Arugula Salad

salad2Summer drags on, and we sit, sweltering on our porches and patios, yearning for just the right morsel to satiate our hunger while cooling and refreshing our spirits. The dish we need is here. Easy to prepare, certain to impress. It is just perfect for a gathering with your closest friends, enjoying a refreshing bottle of Judd’s Hill Rose, and enjoying these last days of summer. It is J’s Watermelon-Tomato and Arugula Salad.

Prep: 20 minutes Yield: 4 servings

Ingredients

1 (6-ounce) package arugula leaves
2 medium yellow tomatoes, thinly sliced
11/3 cups Seedless Watermelon Cubes
1/4 cup chopped fresh basil leaves
4 ounces crumbled goat cheese
Freshly ground pepper

Preparation

  • Arrange arugula leaves evenly among 4 salad plates.
  • Top evenly with tomatoes, watermelon, basil and goat cheese.
  • Drizzle with Judd’s Hill 2011 Rose.
  • Sprinkle with Pepper.
  • Serve immediately.

Enjoy!

Jay’s Massaged Kale Salad with Seared Salmon and Pinot’d Potatoes

If you haven’t discovered the magic of kale, it is high time you did, and what better way to experience this delicious and nutritious wonder than with a succulent seared salmon and a perfect paring of pinot’d potatoes. This dish is perfect for those of us wanting to stay true to our New Year’s resolutions without sacrificing the fabulous flavors food has to offer. The suggested wine pairings round out the dish perfectly, and even those of us trying to be healthy know that a little red wine is good for the heart.

Ingredients:

1 bunch kale  stalks removed and discarded, leaves thinly sliced

1 lemon, juiced

Salmon Filet

1/4 cup extra-virgin olive oil, plus extra for drizzling

Kosher salt

Truffle Salt

1 Medium Potato

Quater Cup Crimini Mushrooms

1 delicious bottle of Pinot Noir (recommendations below)

Directions:

In large serving bowl, add the kale, half of lemon juice, a drizzle of oil and a little kosher salt. Massage until the kale starts to soften and wilt, 2 to 3 minutes. Gently slice your crimini mushrooms and toss into your kale salad. Set aside.

Next, bring a medium sized sautee pan to a medium heat. While the pan is warming, begin peeling your potato, making sure it’s good and clean. Once your potato is peeled, slice it horizontally into quarter inch pieces. Toss your potato slices in olive oil and season them lightly with truffle salt and pepper. Throw your potatoes into the warm saute pan, letting them soften, about 4 minutes. Once the potatoes are midway cooked, add a quarter cup of the 2009 Central Coast Pinot to the saute pan and watch as your potatoes take on a beautifully rich purple hue.

At this point, place your salmon filet skin side up and let the filet cook about 2 minutes. After two minutes, flip your fillet letting it cook another 2 minutes while your potatoes finish roasting. After your filet has reached desired “doneness,” place your filet atop your massaged kale salad. Top off your seared salmon with your pinot’d potatoes, and voila! Dinner is Served.

Wine Pairings