Virtual Tasting Recipes – 5/22/20

Virtual Tasting Recipes – 5/22/20

Recipes Courtesy Chef Vance Wilson

Street Tacos
Paired with 2016 White Blend

Street tacos are fun and simple to make. You can choose whatever filling you like.  Here, I’m using skirt steak, but you could use any steak beef or pork, (even ground meat), chicken, fish, or an array of sautéed vegetables.


2 tablespoons of vegetable oil
2 lbs skirt steak (or you can use flank steak)
1 white onion, chopped and divided in half
Salt and pepper
1 pinch cumin
3 fresh limes,  2 for juicing and 1 cut into wedges for serving
12 mini corn tortillas – you will need 2 per serving
1 small bundle of cilantro, lightly chopped
1 teaspoon of salt


1.  Thinly slice the steak, then chop into bite-size pieces.

2.  Heat oil in a skillet, and add the chopped steak

3.  As the beef begins to brown, add half the onions to the skillet and cook until soft. Season with salt, pepper and cumin.  Stir to mix.

4.  Squeeze the juice of two fresh limes over the meat and onion mixture.  Stir to mix. Continue cooking until the meat is cooked through. Stir occasionally to make sure meat is evenly browned. Check your seasoning.  Add more to taste, if needed.

5.  In a separate skillet, lightly warm the mini corn tortillas for about 1 minute until they are soft.

6.  Set 2 tortillas on top of each other and spoon on the meat mixture. Top with cilantro, reserved fresh onions and serve with lime wedges.

Baby Arugula Salad with Pears, Hazelnuts and Port Dressing
Paired 2014 White Port


1/4 cup of Port wine
1/4 cup of apple cider vinegar
1 teaspoon whole grain old fashioned mustard
1/2 cup extra virgin olive oil
A sprig of rosemary
Salt and pepper

2 12-oz packages of Halloumi cubed

4-5 red pears washed, cored and cut into slices
1-2 5-oz bag of baby arugula
1/4 cup of chopped hazelnuts
1 green onion, green and white parts chopped


1.  Add the port wine, the apple cider, the mustard, the olive oil, and the rosemary sprig to a mason jar or medium bowl. Shake the jar, or whisk until well blended, and season with salt and pepper.

2.  Cut the cheese into bite-size cubes, about 1-inch square, grill the cheese in a non-stick skillet over medium to high heat and grill all sides. Set aside.

3.  When ready to serve, put the greens in a large serving bowl, drizzle the dressing (to your taste) and toss to coat. Top with hazelnuts, grilled cheese, pears, and green onions. Can‘t find Halloumi, try using queijo coalho, it will work equally as well.

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