Our Favorite Recipes
Terra d’Oro wines are the epitome of food friendly. If you’re looking for some new recipes or pairing inspiration, we’ve got your covered: we’ve asked Amador County chef Justin Lewis to share some of his favorite flavorful pairings with Terra d’Oro wines.
Be sure to check back regularly for new seasonal recipes and pairing ideas.
Braised White Beans & Greens
Perfectly Paired with Terra d’Oro Barbera, Amador County
This dish serves 2-4 people when prepared with crusty bread and seared chicken, roasted sausages, or grilled pork! Whip this up in less than 30 minutes for a fast, delicious meal.
- Olive oil
- 1 fennel bulb, chopped small
- 1 yellow onion, chopped small
- 2 tsp minced thyme or rosemary
- 5 garlic cloves, smashed
- ¼ + tsp red pepper flakes, more to taste
- 2 cups kale, chopped into ribbons
- 2 15 oz cans white beans
- 2 cups chicken broth
- 2 lemons, zested and juiced
- ½ cup shredded mozzarella
- 3+ tbsp Parmesan, grated
- Salt and pepper
- Preheat a dutch oven or large skillet over medium heat. Add a glug of olive oil followed by the fennel, onion, and thyme or rosemary. Saute for 5 minutes until softened. Add the garlic and red pepper flakes and cook for 1 minute more until fragrant.
- Add the chopped kale and stir so the leaves begin to wilt. Add the white beans, broth, a large pinch of salt and a healthy grid of black pepper. Stir to combine and bring to a boil. Reduce the heat to a low simmer and mash some of the beans in the pan. Cook for 8 minutes until the liquid has reduced and thickened.
- Turn off the heat and stir in the zest and juice of 2 lemons, the mozzarella, and half of the grated Parmesan. Taste and season with more salt, pepper, red pepper flakes, and lemon juice. Serve with more Parmesan on top.
ALMONDINE TOPPED ASPARAGUS
Perfectly Paired with Terra d’Oro Chenin Blanc & Voignier, Amador County
This recipe makes about 2 cups of a richy, zesty, crunchy almond topping for asparagus, chicken, and to mix into anything else!
- 1 cup almonds, slivered or chopped coarse
- 1 stick (1⁄4 cup) butter, diced
- 2 lemons, zested & juiced
- 1⁄2 cup mixed herbs, chopped (like tarragon, basil, and parsley)
- 1⁄2 cup extra virgin olive oil (the good stuff!)
- Plenty of sea salt to taste
- 1 bunch asparagus, cooked to preference
- Melt the butter in a large saute pan over medium heat and add the almonds. Toast for a few minutes until the almonds smell fragrant and the butter begins to brown a bit. Remove from heat.
- Add in the zest and juice from the lemons, herbs, olive oil, and season with a hefty pinch of sea salt. Stir to combine.
- Serve at room temperature or chilled over sauteed, roasted, or grilled asparagus.
Perfectly Paired with Terra d’Oro Petite Sirah, Amador County
This recipe makes a large serving for 2 with leftovers for lunch!
- 4 tbsp olive oil
- 2 tbsp butter
- 1 cup blanched english peas
- 8 oz beech or crimini mushrooms
- 12 oz ribeye
- 2 shallots, minced
- 4 garlic cloves, minced
- 1 tbsp concentrated tomato paste
- 2 tbsp all purpose flour
- 1⁄4 cup dry white wine
- 2 cups (or more) beef broth
- 1⁄4 cup sour cream
- Any short noodles for serving
- Heat a large skillet over medium-high heat with 2 tablespoons of oil and 1 tablespoon butter. Cook mushrooms for a few minutes until tender, season with salt, and transfer to a plate.
- In the same skillet, add another 1 tablespoon of oil and 1 tablespoon of butter. Season the steak generously with salt and pepper. Sear the steak and cook to preference. Transfer to another plate and wipe the skillet clean.
- Reduce the heat to medium and add remaining 1 tablespoon of oil to the pan. Cook the shallots until soft, stirring often. Add the garlic and cook until fragrant, only 1 minute. Add the tomato paste and cook while stirring constantly for 2 minutes until slightly darkened in color. Add the flour and stir constantly until toasty smelling, 3 minutes. Add the wine and cook until evaporated. Add the broth and bring to a boil over high heat. Reduce to a simmer and cook for up to 15 minutes until thickened and sauce coats a spoon.
- Slice the steak. Add the sour cream to the sauce. Serve the sauce over the noodles and garnish with steak slices, peas, and mushrooms.
Skillet Pork with Blue Cheese Sauce
Perfectly Paired with Terra d’Oro Zinfandel, Amador County
- 2 pork chop (or center loin cuts)
- Sea salt & black pepper to taste
- Glug of olive oil
- Glug of red or white wine
- 2-4 small shallots, minced
- ¼ cup preserved meyer lemon rind (optional, crumbled
- ½ cup heavy cream
- 2 ounces blue cheese, crumbled
- 1 lemon, juiced
Also Serve With…
- Roasted vegetables or braised greens
- Mashed potatoes or polenta
- Preheat a large skillet, preferably a heavy bottomed pan like a cast iron, on medium high heat. If using thicker pork chop, preheat the oven to 350 F because you may need the oven to finish cooking the pork chop after searing. Pat the pork chops dry and season with salt and pepper.
- Add a glug of olive oil to the hot skillet. Increase the heat to high and sear the pork chops. Sear on each side for 3-4 minutes until the pork releases formt he pan and a golden crust forms.If the pork chops are thick-cut, transfer the skillet to the oven and roast for 5-8 minutes until the internal temperature of the pork chops is 145 F.
- It’s time for the pan sauce! Remove the pork chops from the skillet and place the skillet over medium heat. Add the shallots, and preserved meyer lemon rind if using. Saute until the shallots are soft, 1-2 minutes. Deglaze the skillet with a glug of wine, about a ¼ cup and reduce the wine until almost dry but still coating the bottom of the skillet.
- Add the heavy cream to the skillet, bring to a boil, and reduce slightly until glossy and thickened. Add the blue cheese crumbles and juice from 1 lemon. Stir to incorporate the sauce. If the sauce is too thick, add a bit of water 1 tablespoon at a time. If the sauce is too thin, add a bit more blue cheese and reduce. Taste the sauce and season with salt and pepper.
- Slice the pork chops and serve over the blue cheese sauce.
Ginger Grilled Prawns & Summer Bounty
Perfectly Paired with terra d’oro pinot grigio
This recipe makes a large serving platter for 2-4 people!
- 1.5lbs jumbo prawns, cleaned & marinated
- 1 piece lemon grass, minced
- 1 large thumb ginger, minced
- 1 hot pepper, minced
- 1/4 cup coconut oil
- 1 tbsp fish sauce
- 1 tbsp soy sauce
- 1 tbsp rice water vinegar
- Sprinkle of salt
- 3 pieces of stone fruit (nectarines or peaches), cut into wedges
- Toss with olive oil and salt
- Large handful of Thai basil (or regular basil), thinly sliced
- 1 bunch of scallions, thinly sliced
- 1/4 head Napa cabbage or salad greens
- 4 pieces of squash or zucchini, sliced into thin rounds and marinated
- 1/4 red onion, thinly sliced
- Healthy grind of black pepper
- Glug of olive oil
- 2 cloves of garlic, minced
- 1 tsp salt
- Store bought ginger soy dressing
- Prepare the ingredient list by cutting and marinating the appropriate ingredients.
- Marinate the shrimp for 1-2 hours. Use firm nectarines or peaches that won’t fall apart on
- the grill. Use tender, baby squash about 6 inches long because it will be marinated and
- served fresh. The ginger dressing should be sweet and tangy.
- Prepare a hot grill. Grill the shrimp followed by the nectarines.
- Prepare a large platter with a base of Napa cabbage or lettuce greens. Artfully place the shrimp and stone fruit on the lettuce. Fill the spaces between with the marinated squash. Sprinkle the scallions and basil over the platter. Lightly dress the dish with salad dressing.
- Serve on an outside patio in the sunshine with a cold bottle of Terra d’Oro Pinot Grigio!
Perfectly Paired with terra d’oro Barbera
- ¾ cup high quality olive oil
- 1 head garlic, cleaned into cloves
- 12 anchovy filets, canned or jarred anchovies in olive oil
- ¼ cup butter
- Crisp vegetables and bread for serving
- Place the clean garlic cloves into a small pot and cover with 1 inch of water. Bring to a boil, reduce to a simmer, and cook until the garlic cloves are soft – 10 minutes or so. Test the garlic by poking with a fork. The fork should easily pierce a cooked clove. Drain and discard the water.
- In the same small pot, combine the garlic, anchovies, and olive oil. Bring to a simmer and, using a wooden spoon, mash the contents into a paste. Cook at a gentle simmer for 10 minutes and remove from heat. Add the butter and stir to combine.
- Serve the bagna cauda with toasted bread and crudite like peppers, carrots, and cauliflower. Any leftover bagna cauda can be made into a Cesar-like dressing with more olive oil and the addition of lemon juice or add the paste into your next tomato sauce for a rich umami boost!
Pasta Con Tonno – Tuna Pasta
Perfectly Paired with terra d’oro Pinot Grigio
- Linguine or spaghetti pasta, 2 servings
- 1 can high quality, tuna packed in olive oil, like Genova, Tonnino, or Bela
- 1 garlic clove, minced
- ¼ cup high quality olive oil
- 1 cup cherry tomatoes, halved
- ¼ cup dill, chopped
- ¼ capers, drained
- Salt & pepper
- Bring a large pot of salted water to a boil for cooking the pasta. Cook to packaging instructions.
- While the pasta is cooking, combine all of the remaining ingredients into a bowl to encourage the flavors to mingle and come to room temperature.
- Once the pasta is cooked, drain and return to the warm pot. Add your bowl of flavor to the cooked pasta and stir to combine. Season with salt and pepper. Taste by twirling a fork in the pasta and enjoying.
- Present by plating a mound of pasta first. Most of the other ingredients will fall back into the pot. With a spoon or hands, garnish the pasta with the other ingredients.
Perfectly Paired with Terra d’Oro Port, Amador County
- 1-2 oz Tdo Port
- 2 scoops of ice cream (preferably vanilla or chocolate)
- A pinch of candied walnuts
- Scoop ice cream into a rock’s glass, coupe, or coffee cup.
- Pour port seductively over ice cream.
- Sprinkle with candied walnuts.
- Enjoy with the smallest spoon you own to prolong the pleasure.
- 1 cup walnut pieces/halves
- ¼ white sugar
- 2 tbsp butter
- Place a medium-sized skillet over medium heat. Add walnuts, sugar, and butter.
- Stir frequently for 5-8 minutes using a rubber spatula to prevent burning. The sugar will melt and all will begin to coat the walnuts.
- Transfer the candied walnuts to a plate or sheet pan. Try to separate the walnuts so they don’t stick. The walnuts will harden over the next 5 minutes and are ready to enjoy.
Tamari Ginger Meat Marinade
Perfectly Paired with Terra d’Oro Chenin Viognier, Amador County
- ½ cup tamari or soy sauce
- 2 large thumbs ginger
- 1 jalapeno
- ¼ cup sugar
- Large pinch salt
- Peel the ginger then use a microplane to grate it. Mix in the other ingredients to the marinade.
- Use 1 to 1.5 pounds of meat like Korean-style thin-cut short ribs, skirt steak, or boneless pork butt cut into ¼ inch steaks. Marinade for 4-8 hours. Grill over intense heat.
- Serve with bao buns, Kewpie mayo, and greens!
Sirloin & Mushroom Skewers
Perfectly Paired with Terra d’Oro Zinfandel, Amador County
- 1.5 – 2 lb sirloin steaks
- 1 lb crimini mushrooms
- 12 skewers, wood or metal
- 1/2 tbsp crushed red chili flakes
- 1 tsp garlic powder
- 1 tbsp Chinese five spice
- ½ glass of red wine
- ¼ cup agave or honey
- ¼ cup soy sauce
- 2 tbsp sesame oil
- Ready the grill to a medium-high heat, about 380 °F
- Cut the sirloin steaks into cubes about the same size as the mushrooms.
- To prepare the marinade: Preheat a small saucepot to medium heat. In the saucepot, toast the red chili flakes, garlic powder, and Chinese 5 spice until aromatic, about 2 minutes. Turn off the heat, and add the wine and agave or honey to the pan. Swirl to dissolve. Add the soy sauce and sesame oil.
- Pour the marinade over the cubed steak and marinate for 1-2 hours. Don’t marinate for too long because the wine will start to cook the steak – like ceviche.
- Grill the steak and mushroom skewers over medium-high heat for 10 minutes or so turning every 2-3 minutes.
- Kewpie Mayo Sauce
- Your Favorite Steak Sauce
- Cucumber Sesame Seed Salad
- Grilled Vegetables
Poppy Seed Pasta
Perfectly Paired with Terra d’Oro Pinot Grigio, Amador County
- 1 lb fusilli pasta, or preference
- 1 cup poppy seeds
- ¼+ cup raw sugar
- ½ teaspoon cinnamon
- 1 teaspoon vanilla extract
- ¼ cup agave or maple syrup
- Zest and juice of ½ orange, cut into thin strips
- Bring a pot of water to a boil and cook the pasta as directed. Drain and toss with olive oil.
- Grind the poppy seeds in a spice grinder to a coarse powder. In a small to medium pot or pan, toast the ground poppy seeds, stirring frequently, until fragrant and crackling, about 5-6 minutes over medium heat.
- After toasting the poppy seed powder, turn off the heat and add the raw sugar, cinnamon, vanilla extract, and stir well to combine.
- Combine the poppy seed powder mixture, orange juice, orange zest and cooked pasta. Season with the syrup and salt. Add more orange juice or olive oil if the pasta is too dry.
- Serve with red pepper flakes.