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 you covered.
Be sure to check back regularly for new seasonal recipes and pairing ideas.
A New Dawn
Note: Will keep at room temp for up to three months, and longer in the fridge
- 100g Werther’s Original Hard Candies (about 19 candies)
- 2 tbsp Soft Dark Brown Sugar
- 375ml Vodka (half of a standard bottle)
- Place toffees into a Ziplock freezer bag and smash into small pieces.
- Add all ingredients and a pinch of sea salt to a lidded jar.
- Shake jar every 20min or so until most of the toffees have dissolved (leaving overnight if necessary).
- Once mostly dissolved, fine strain through mesh and/or cheese cloth to remove any remaining solids.
- Store sealed in the fridge. Shake just prior to using.
Note: Will keep for a very long time. As a general rule, date & keep for about one month at room temperature, and three months if refrigerated.
- 10g Salt
- 40g Water
- Add contents to a food safe glass dropper.
- Shake to combine and store. Shake just prior to using.
A New Dawn Cocktail Recipe
- 1 ¼ oz Diplomático Rerserva Rum
- ¾ oz Terra d’Oro Zinfandel Port
- ¾ oz Homemade Toffee Liqueur
- ¼ oz Tempus Fugit Crème de Cacao
- 5 dashes Walnut Bitters
- 2 drops Saline Solution
- Combine ingredients in a shaker and shake vigorously with ice for about 12 seconds.
- Strain into a chilled Nick & Nora glass.
- 1 # small mushrooms, button or Cimini
- 2 tbsp cooking oil
- 3 tsp salt
- ¼ cup high quality vinegar, red or white wine
- 2-3 cloves of garlic, minced & crushed
- 1 tbsp fresh parsley, minced
- 1 tsp dried thyme
- 2 tbsp paprika, smoked or not
- 1 tbsp sugar, of choice
- 2 tsp onion powder
- 1 tsp, garlic powder
- 1 tsp black pepper, ground
- Zest & juice of 1 lemon
- Preheat an oven to 350F. Toss the mushrooms with the cooking oil and transfer to a sheet tray. Bake for 15-20 minutes until the mushrooms are tender.
- Combine the rest of the ingredients in a food processor or in a mortar and pestle and process into a paste.
- Combine the seasoning paste and roasted mushrooms. Toss every few minutes to evenly distribute the seasoning. Season with more if desired.
- Transfer to a storage container & chill for at least 2 hours before serving. Pickled mushrooms will keep for 1 month.
The Next Chapter
Note: Will make up to 9 drinks
- 9 oz Terra d’Oro Zinfandel Port
- 13 ½ oz Aperol
- 1 ½ oz Luxardo Liqueur
- ¾ oz Orange Bitters
- Combine ingredients in 750ml bottle, or equivalent size
- Store in freezer
- Remove from freezer 30 min – 1 hr prior to use
(Shake to create pourable slush if necessary)
Ingredients Per Cocktail
- 1 ¾ oz Freezer Batch
- 3 ½ oz Topo Chico (or other mineral water / club soda)
- Orange peel for garnish
Note: Above quantities provided based on 10 oz glass filled with ice. Drinks can be mixed at a ratio of 1:2 (batch : water)
- Fill highball or Collins glass with ice
- Add freezer batch and sparkling water
- Gently combine vertically stacked mixture with a bar spoon
- Express, rim & garnish with orange peel
Witch’s Side Brew
Ingredients – Simple Syrup 1:1 ratio
- 1 cup cane sugar
- 1 cup water
- Add the sugar to heated but not boiling water in a saucepan
- Stir until sugar is dissolved
- Let cool and pour into a sealable container
- Will keep, refrigerated, for about one month
Ingredients – Witch’s Side Brew
- 1 oz Terra d’Oro Zinfandel Port
- 1 oz Armagnac
- ¾ oz Egg white
- ½ oz Cointreau
- ¼ oz Simple Syrup
- ¼ oz Fresh squeezed lemon juice
- 4 dashes Orange bitters
- Star Anise for garnish
- Combine ingredients in a shaker and shake without ice for 10 seconds
- Add ice and shake vigorously for at least 10 seconds
- Strain into a chilled coupe glass
- Add star anise
Vegan Cornbread Crusted Chili
Ingredients – Chili
- 1 cup onion, small dice
- 1 cup bell pepper, small dice
- 1 cup carrot, small dice
- 1 cup celery small dice
- ½ tsp garlic powder
- 2 tbsp chili powder
- 2 tsp cumin powder
- 1 tsp dried oregano
- 1 cup wine
- 1, 15 oz canned tomato
- 1 can beans, of choice, drained
- 1 cup vegetable broth
- In a 4-quart pot or Dutch oven, sauté the bell pepper, carrot, onion and celery over medium-high heat with a dash of cooking oil.
- Once the aromatics begin to brown on the edges, add the dried spices. Stir combined ingredients for 1 minute before deglazing with the wine. Cook for 2 minutes.
- Add the canned tomato, beans, and vegetable broth.
- Season with salt. Bring to a simmer and cook for 20 minutes. Transfer half of the chili to a food processor or blender and process to a chunky puree. Add the puree back to the rest of the chili. Return to a simmer and cook for 15 minutes more. Season again (if needed).
- Prepare the cornbread batter and preheat oven to 375F.
- In a 3–4-quart baking dish, spoon in the chili. Spoon the cornbread batter on top. Bake for 45 minutes until the center is cooked through. Check with a toothpick.
- Present with your choice of garnishes, such as cilantro, green or red onion, and plant-based cheese.
- Serve with a glass of Terra d’Oro Amador Zinfandel.
Ingredients – Cornbread Crust Batter
- 1 flax egg, see directions.
- 1 large tbsp flax meal
- 4 tbsp water
- ¾ cup alternative milk
- 1 tsp apple cider vinegar
- ⅓ cup vegan butter, melted
- ½ tsp baking soda
- ½ cup sugar
- 2 tbsp applesauce
- ¾ cup cornmeal
- ¾ all-purpose flour
- To make a flax egg, combine the flax meal and water. Allow to sit for 15 minutes before continuing. Measure out remaining wet & dry ingredients in the meantime.
- Combine the wet ingredients, alternative mil, apple cider vinegar, vegan butter, and flax egg.
- Combine the dry ingredients, baking soda, sugar, cornmeal, and all-purpose flour.
- Combine the wet & dry ingredients. Mix until just incorporated.
Braised White Beans & Greens
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
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.
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
- 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
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
- ¼ head Napa cabbage or salad greens
- 4 pieces of squash or zucchini, sliced into thin rounds and marinated
- ¼ 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!
- 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
- 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.
- 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
- 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
- 1.5 – 2 lb sirloin steaks
- 1 lb crimini mushrooms
- 12 skewers, wood or metal
- ½ 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
- 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.
- 2-3 medium size eggplants
- ¼ cup parmesan cheese, grated
- 2 cups, mozzarella cheese, shredded or torn
- 8 eggs
- 1 cup all purpose flour
- 2 cups panko bread crumbs
- 1 tsp oregano or thyme powder, if breadcrumbs are not pre seasoned
- Oil for frying
- 3 cups favorite tomato sauce
- We need to pull moisture from the eggplant and press the slices before frying. Slice the eggplants into 1/2 inch strips by removing the stem and slicing from top to bottom. Heavily salt the eggplant slices to help remove excess moisture and bitter flavors. Using heavy dinner plates you will layer the salted eggplant slices with napkins to catch the moisture. Layer paper napkins on a dinner plate. Cover the dinner plate with paper napkins. Top the napkins with a single layer of salted eggplant. Top the eggplant with another layer of napkins followed by another heavy dinner plate. Repeat the process (plate, napkin, eggplant, napkin, plate) until all of the eggplant slices are compressed under the plates with a final plate on top. Microwave this stack of plates for 3 minutes. Rotate the top plates to the bottom and microwave for another 2 minutes. Allow to cool and rest for 5 minutes before proceeded.
- Alternatively, you can roast the salted eggplant slice in a 350F oven for 30 minutes and continue with the process below.
- Press the now steamed eggplant between two napkins to pull out excess moisture. Pressing will also condense the eggplant slice for a more meaty texture. Proceed with all of the eggplant slices.
- It’s time to bread the eggplant slices for deep frying. Prepare a large bowl for each, flour, whisked egg, and panko breadcrumbs. Whisk the eggs very well so the eggs do not clump. Add the dried oregano or thyme to the breadcrumbs if they are not pre seasoned. Coat each slice of eggplant in the following order: flour, egg, breadcrumbs. Be sure to press the eggplant into the breadcrumbs heavily on both sides. Set aside on a sheet tray for frying.
- Prepare a pot or cast iron for deep frying at 300F. Frying at this lower temperature leads to less oil absorption and a crispier texture. Fry 2 or 3 slices of eggplant at a time until golden brown and drain on a sheet tray lined with paper napkins. Allow the temperature of the oil to rise to 300F before frying the next batch.
- Preheat the oven to 350F. It’s time to build the eggplant parmesan in a 13×9” pan or similar. Stack the eggplant like fallen dominoes in the pan. Sporadically top the eggplant with the tomato sauce. Top with the mozzarella and parmesan cheeses. Cook in the oven for 20 minutes or so until the cheese is melted.
- Serve with a fresh side like a spinach and red onion salad
Asian-Inspired Chop Salad
Ingredients for Salad:
- 3 cups iceberg lettuce, thinly sliced
- 3 cups red cabbage, thinly sliced
- 2 cups shredded carrots
- 1 medium red yellow pepper, diced
- 1 cup sugar snap peas
- 3 green onions, chopped
- ½ red onion, chopped
- 1 tbsp cilantro, chopped
- 1 tbsp sesame seeds (optional toasted)
- ½ cup raw cashews
- 1 avocado, cubed
- Season with salt and pepper to taste.
- Top with shrimp or protein of choice.
Mix all salad ingredients together
- Won ton strips
Ingredients for dressing:
- 2 tbsp peanut butter
- 2 tbsp soy sauce
- 2 tbsp high quality EVOO
- 2 tbsp rice vinegar
- 1 garlic clove, minced
- 1 tablespoon sriracha
- 1 pinch fresh ginger
Drizzle dressing and salad and enjoy!
Moscato Spritz & Ginger Lime Syrup
Ginger Lime Syrup
- 1 oz ginger, peeled & finely diced
- 6 oz raw sugar
- 4 oz water
- 2 oz lime juice, 2-3 limes
- Combine the ginger, sugar, and water in a small saucepan. Heat over a medium high flame to dissolve the sugar. After sugar is dissolved, boil for 1 minute and remove from heat. Allow flavors to incorporate and sugar to cool for 15-20 minutes.
- Add the lime juice and pass all through a fine mesh strainer.
- ¾ oz ginger lime syrup
- 4 oz of Terra d’ Oro Moscato
- 2 oz of sparkling soda water
- Lots of ice
- Lime wheel for garnish
- Combine all ingredients over ice and stir!
- Add more ginger lime syrup or sparkling soda to personal preference.
- Mix up a big batch for a party!
Taquitos with Traeger Smoked Pork Shoulder
Serves 4+ , 6-7 hours
- 4 lbs piece of pork shoulder
- Salt & pepper for seasoning
- 32 oz of water
- 4 ancho pasilla chiles
- 2 chile negro
- 2 tbsp cooking oil
- 1 large white onion, diced
- 1 lbs tomatillos, diced
- 1 24 oz can of crushed tomatoes
- 1 tbsp oregano
- 4+ corn tortillas per person
- Oil for frying
Taquito toppings of your choice like, shredded cabbage, pickled carrots and jalapeños, Cotija cheese, sour cream, pinto beans, avocados or guacamole, cilantro, and more!
Smoking Pork with Adobo
- Preheat Traeger smoker to 225F. Liberally season the pork with salt & pepper and allow to sit at room temperature until the Traeger is preheated.
- Prepare the adobo. Remove the seeds and stems of the ancho and negro chiles. Bring a quart of water to a boil, turn off the heat, and rehydrate the dried chiles in the hot water for 20 minutes. Bring a medium to large pot to medium-high heat and add cooking oil. Add the onion and sauté until softened and just turning brown at the edges. Next add the tomatillos and cook until soft, about 8 minutes. Add the tomato sauce and oregano and bring to a simmer for 10 minutes, then turn off the heat. Using the water from rehydrating the chiles, blend the tomato mixture and rehydrated chiles. Transfer the adobo sauce to a container and reserve for later.
- Once the Traeger is preheated, place the pork on the grill and smoke at 250 until an internal temperature of 160F or about 3 hours.
- Transfer the pork to an aluminum tray and pour over the adobo sauce. Decrease the temperature of the Traeger to 225F and smoke to an internal temperature of 205F or 3-4 more hours, while occasionally basting the pork with adobo sauce.
- Allow the pork to rest for 30 minutes before shredding and combining with some of the adobo sauce. Save the remaining adobo sauce for dressing your taquitos!
- Preheat a pot or cast iron with 1 inch of oil (about ¾ up the side of the taquito) for frying over medium heat.
- Warm the tortillas in the microwave by wrapping in a wet cloth and heating at 20-30 second intervals – this prevents the tortillas from tearing.
- Roll each tortilla with a large pinch of smoked pork. Roll half the taquitos before starting to fry. The oil is preheated when a tortilla dipped in the oil immediately starts to bubble.
- Fry the taquitos seam side down for 2-3 minutes until the shape is formed and will not unroll. Turnover with tongs and fry for another 2 minutes. Transfer to a paper lined try or plate and allow excess oil to drain. Roll and fry all the taquitos!
- Make a platter and dress the taquitos for your guests or allow your guests to build their own!
Cocoa Enriched Mug Confection
- ¼ cup milk
- 1 tbsp oil, like olive or coconut
- Splash vanilla extract
- 3 tbsp flour
- 1 tbsp cocoa powder
- 2 tbsp sugar, white or raw
- Pinch salt
- Large pinch (or more) of semi-sweet chocolate chips
- The provided measurements cater to a single serving housed within a 12-ounce mug. While the measurements are rooted in scientific precision, feel free to exercise your culinary creativity by adjusting the quantity of chocolate chips or introducing the delightful crunch of nuts. If you’re using a bigger 12-ounce mug, increase the measurements by 1.5 times and cook for 2 minutes instead.
- Start by putting the wet ingredients – milk, oil, and vanilla – into the mug. Then, add the dry ingredients on top. Mix everything together until you get a paste. Use your spoon to get rid of any pockets of flour by pushing them against the sides of the mug. You can sprinkle chocolate chips on top or mix them in. Wipe the rim of the mug for a nice look.
- Put the mug in the microwave and heat it for 1 minute and 30 seconds. Let it sit in the microwave for about 30 seconds before taking it out. Wait another minute or so to avoid burning your tongue on hot chocolate.
- Enjoy with your Terra d’Oro Port Wine!