Recipes Courtesy of Chef Vance Wilson
Paired with 2018 White Blend
Flavors of oranges, the sweetness of brown sugar, and the heat of jalapeño blend in this dish for just the right balance. It can be served with rice or pasta or make shorter skewers and make them an appetizer.
1 tablespoon extra-virgin olive oil, plus more for brushing
¾ cup minced onion (from 1 small)
1 tablespoon minced garlic (from 3 cloves)
1 tablespoon fresh thyme leaves
1 12-ounce container orange-juice concentrate, thawed
¼ cup packed light-brown sugar
1 tablespoon apple cider vinegar
2 tablespoons chopped pickled jalapeños
24 shrimp, peeled and deveined (1 pound)
4 thick slices rustic bread
1 tablespoon melted butter or olive oil
1. Heat oil in a small saucepan over medium-high. Cook until onion is translucent, about 3 minutes. Add garlic and thyme; season with salt and cook 2 minutes more to soften the garlic. Add orange concentrate and brown sugar. Bring to a boil, then cook until syrupy and reduced to a scant 1 cup, 8 to 10 minutes. Add vinegar and jalapeños; cook 1 minute. Let cool 10 minutes. Set aside ¼ cup glaze for serving.
2. Soak wooded skewers in water 30 minutes to prevent burning and drain. Skewer 6 shrimp through head ends and a second skewer through tail ends. Spread shrimp slightly so there are small gaps between them. Repeat with remaining shrimp.
3. Preheat grill to high; brush grates with oil. Toast bread on one side just until lightly charred and crisp in places, 1 to 2 minutes total. Brush lightly with melted butter or oil.
4. Brush shrimp with half of remaining glaze and grill, turning once, until opaque and almost cooked through, about 3 minutes. Brush with more glaze, turning a few times to caramelize, until just cooked through, about 1 minute more. Remove from grill and brush with some of reserved glaze. Serve over grilled bread, with remaining reserved glaze on the side.Shrimp guide: If buying prepackaged or frozen, I recommend that you purchase either Large (26 to 40) or Jumbo (16 to 25) for this recipe. The numbers show approximately how many shrimp are in a pound.
Mushroom Orzo Risotto
Paired with 2014 Reserve Pinot Noir
3 tablespoons butter, divided
12 ounces sliced mushrooms
1/4 cup chopped onion
2 cups dried orzo pasta
3 cups chicken or vegetable broth
1/2 cup apple cider vinegar
1/3 cup grated parmesan cheese, plus more for garnishing
Salt and Pepper to taste
1. Melt 1 tablespoon butter in a 12-inch frying pan over high heat. Cook onions for 2-3 minute and add sliced mushrooms. Cook, stirring often, until mushrooms are lightly browned, 9 to 12 minutes.
2. Reduce heat to medium and add 2 more tablespoons butter and dried orzo pasta; stir often until pasta is light golden, about 2-3 minutes.
3. Add broth and apple cider vinegar. Bring to a boil over high heat, then reduce heat and simmer, stirring often, until pasta is al dente (tender to bite) and most of the liquid is absorbed, 9 to 11 minutes. If mixture becomes too thick before pasta is done, add a little more broth.
4. Stir in 1/3 cup grated parmesan cheese and salt and pepper to taste. For service, sprinkle with a little chopped parsley and more parmesan cheese to taste.