Recipes Courtesy Chef Vance Wilson
Salami Pizza Quesadilla
Paired with Aurora Cellars 2017 Estate Pinot Noir
Just a fun simple twist on pizza. It’s sometimes amazing how you can just change ingredients around using tortillas either stuffed inside or stacked on top. You can go pretty much anywhere around the world.
Prep time: 10 mins
Cook time: 5 mins
Total time: 15 mins
INGREDIENTS:2 8-inch flour tortillas6 slices Genoa salami (For a vegetarian option, you can use sliced mushrooms or heck, use them anyway, if you like mushrooms)3-4 black or kalamata olives, sliced – optional4 tablespoons your favorite red marinara Sauce, divided4 tablespoons shredded mozzarella cheese, divided (Sometimes I like a little more but not too much)
- Heat a medium skillet over medium heat. Warm your tortilla for about 30 seconds, flipping halfway. Flip once more, then using the back of a spoon lightly coat one side of one of the tortillas with the marinara. You don’t want it to thick or the cheese won’t hold the quesadilla together.
- Working quicklym, sprinkle half the cheese over the marinara. Lay down the salami (or mushrooms) in a single layer over the cheese. Sprinkle olives and then remaining cheese and top with second tortilla
- Let the quesadilla cook until golden and crispy on the bottom, about 1 to 2 minutes, reducing the heat if necessary to prevent burning the tortilla. Then carefully flip it and cook until the second side is golden
- Transfer the quesadilla to a cutting board. Let it cool for a minute to give the cheese time to set, then slice it into 6 pieces. Serve promptly with reserved marinara sauce for dipping (if you like extra sauce).
Sweet Potato Fries
Paired with Aurora Cellars 2017 Estate Chardonnay
These may seem to take a long time to make; however, most of it is soaking time. The soaking time is optional, but it will help remove starch and allow the fries to become crispier, but it’s OK to skip this step.
Prep time: 1 hour 10 mins
Cook time: 25 mins
Total time: 1 hour 35 mins
INGREDIENTS:2 large sweet potatoes2 tablespoons olive oil1 tablespoon canola oilFreshly grated black pepperSea salt1 tablespoon fresh lemon juice1 tablespoon minced fresh parsley leaves2 oz. feta cheese – optional
- Peel the sweet potatoes, then cut them into evenly sized pieces about 4 inches long and 1/2 inch thick. Place the cut potatoes in cold water and let soak for 30-60 minutes, then rinse and drain.
- Preheat the oven to 425 degrees.
- Toss the fries with the olive oil, canola oil, oregano leaves, and a few good turns of black pepper. Spread the potatoes out in a single layer on a dark, non-stick baking sheet, and place in the oven.
- Roast for 15 minutes, then remove from the oven and flip once, and roast for another 10-15 minutes or until the potatoes are beginning to crisp and darken on the outside and are tender inside.
- Remove the fries from the oven and immediately season generously with sea salt. Drizzle lemon juice and fresh parsley over the top of the fries and toss to coat the fries. Transfer to your serving dish and sprinkle the fries with the crumbled cheese. Serve immediately.
Melon, Proscuitto and Mozzarella Skewers
Paired with Aurora Cellars 2019 Provence Rosé
This is a simple appetizer to make anytime. It’s cool and refreshing especially on a hot sunny day or a day inside dreaming of warmer weather
Prep time: 15 mins
Cook time: 0 mins
Total time: 15 mins
Makes 4-5 skewers
INGREDIENTS:1/4 medium cantaloupe, cut into 1-inch cubes5 pieces of thinly sliced prosciutto5 ciliegine (these are smallest of all fresh mozzarella balls) or any fresh mozzarella cut into bite size piecesChopped fresh parsleyBalsamic reduction – Store bought or house made – optional but delicious
- Thread prosciutto, mozzarella and melon cubes onto small cocktail skewers.
- Sprinkle with parsley.
- Serve immediately after drizzling with balsamic reduction, if using.