Celebrate July 4th: Pairing our Calistoga Zinfandel

June 28, 2018

Independence Day Chorizo Sliders

From the kitchen of our very own Club Wine Educator, Ari Spiewak. [email protected]  

INGREDIENTS & PREPARATION

Tomato Jam

  • 1/4 cup red onion, diced small
  • 1 serrano chili, finely minced
  • 1 garlic clove, finely minced
  • 3/4 cup tomato, diced small
  • 1/2 cup apple cider vinegar
  • 1/2 cup brown sugar
  • kosher salt and pepper, to taste
  1. To make the tomato jam, sauté the onions, serrano chili, and garlic in a sauce pan over medium heat until translucent.
  2. Add the brown sugar, vinegar, and tomatoes. Simmer until thickened, about 25 minutes. Add salt and pepper to taste. Remove from the heat and cool.

Roasted Garlic Lime Aioli

  • 6 cloves roasted garlic
  • 1 egg
  • 1 teaspoon lime zest
  • 1 tablespoon fresh squeezed lime juice
  • kosher salt and pepper, to taste
  • 1/2 cup extra virgin olive oil
  1. Combine the roasted garlic, egg, lime juice, lime zest, salt and pepper in a blender. Turn the blender on low and drizzle in the olive oil while the mixture emulsifies. Refrigerate until needed.

Fennel Slaw

  • 1/4 cup mayonnaise
  • 2 tablespoons sugar, white granulated
  • 2 tablespoons apple cider vinegar
  • 1/2 teaspoon fennel seed, ground
  • 1/2 teaspoon anise seed, ground
  • kosher salt and pepper, to taste 
  • 1 cup fennel, shaved
  • 3/4 cup red cabbage, shaved
  • 1/4 cup carrot, shredded
  • 1/8 cup red onion, thin julienne
  • 3 tablespoons cilantro, finely chopped
  1. Mix together the mayonnaise, sugar, apple cider vinegar, fennel seed, anise seed, salt and pepper.  
  2. Add the fennel, red cabbage, carrot, red onion, and cilantro. Toss gently to combine.
  3. Let the slaw and dressing meld together for an hour before serving.  

Chorizo Sliders

  • 1 pound chorizo, uncased
  • 1 cup manchego, shredded
  • 10 slider rolls, brioche or potato are recommended
  • 3 tablespoons butter, softened and unsalted
  1. Form the chorizo into 10 patties. Heat a skillet over medium high heat and sear the patties on one side until browned, 2-3 minutes. Alternatively, you could cook the chorizo patties on the grill over medium high heat.
  2. Flip the patties and top with manchego. Melt the cheese, 1-2 minutes. Set aside in a warm place.  

Presentation

Cut the rolls in half and lightly butter. Toast them, buttered side down, on a griddle. Spread a tablespoon of aioli on the top of the bun, add a small dollop of tomato jam to the bottom of the bun, layer the chorizo patty, and top with fennel slaw. Serve immediately and enjoy with our Calistoga Zinfandel.  

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