Delicious Meal and Wine Pairings

For more recipes please visit our Facebook page.

Stuffed Flank Steak with Mexican Corn Salad

Serves 6 to 8

Ingredients

• 2 lbs. of peppered and salted flank steak, lightly pounded thinner

• 1 medium yellow onion, chopped

• 1 garlic clove, diced finely

• Cooking quality string

 

Stuffing: Your favorite recipe or mix is okay; sauté the onion and garlic for 10 minutes before mixing with the dressing.

 

Spoon the stuffing mix onto the flank steak, leaving about ¼ inch around each edge. Roll and tie with cooking quality string. Place a ½ cup of red wine and water in the bottom of a baking dish; add the flank steak roll. Bake in a 350 degree oven until well done.

 

Mexican Corn Salad

• 1 8oz. can corn nibblets

• 1 8oz. can black beans, rinse and drain

• 1 small red onion, diced

• 20 small red cherry-type tomatoes, whole

• ½ cup of jicama, peeled and diced

• 1 bunch fresh cilantro, chopped

• ½ tablespoon of mild chile powder

• Pepper and salt to taste

 

Toss the prepared ingredients and your favorite olive oil and vinegar to taste. Serve on a bed of mixed greens from the Salinas Valley. Enjoy with a glass of J. McFarland, Santa Lucia Highlands Pinot Noir.

Fall/Winter Sausage, Sage and Baked Squash
Serves 6

 

Ingredients

Preheat oven to 350 degrees.

•  3 small hard shelled acorn squash, or 6 mini pumpkins

•  12 ounces ground Italian pork sausage

•  1 whole egg (whisked)

•  1 cup course ground Italian seasoned bread crumbs

•  1 tbsp. minced fresh sage

•  1 tbsp. minced fresh Italian flat leaf parsley

•  Salt and pepper to taste

 

Directions

If using acorn squash, cut each in ½. Slice a small portion off the bottom of each half so it stays flat. If using mini pumpkins, slice off the upper one-fourth of the pumpkin.

 

In a medium bowl mix the sausage, egg, bread crumbs, sage, parsley, pepper and salt. Mix well. Fill each acorn squash half or pumpkin with the stuffing mixture about ½ inch above the rim.

 

Place the quash or pumpkins on a baking sheet lined with good quality baking parchment. Bake approximately 35-40 minutes or until the filling is firm and begins to pull away from the sides and the squash or pumpkin shell are easily pierced with a knife.

 

Serve with nice crusty bread, a hunk of excellent Monterey County cheese and a glass of chilled J. McFarland, River Road Vineyard, Santa Lucia Highlands Riesling.

Home   |   About Us   |   Our Wines   |   Recipes   |   Contact

Facebook logo - Percheron McFarland Twitter logo - Percheron McFarland Pinterest logo - Percheron McFarland

Copyright © 2017 J. McFarland Wines, Gonzales, CA USA.

Site Designed by Martella Printing