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Cheese Enchiladas
  • enchilada
  • One dozen corn tortillas
  • Medium Size Rosarita enchilada sauce
  • 2 lbs Grated Cheddar and Swiss cheese
  • Chopped olives
  • Cooking Oil
  • Roasted Red Medium Sauce
  • Sour Cream
  • Goat Cheese

Heat enchilada sauce in 2 qt sauce pan. Heat Oil in skillet. Briefly fry tortillas in oil and then dip in sauce. Put grated cheese, olives and hot sauce in tortilla, roll and place in oiled baking dish. After dish is filled, pour remaining Rosarita enchilada sauce on top. Top with remaining cheese and olives. Heat in oven 15 minutes. Cool briefly and top with sour cream and goat cheese. Pairs best with 2007 "Homecoming" Zin.


Mimi's Asian Fusion BBQ Chicken
  • 1 lb. of chicken thighs
  • 1/2 cup soy sauce
  • 1/4 cup Homefire Zinfandel
  • 1 bunch of Green Onions
  • 1 Orange Peel
  • Honey
bbq

Trim fat off chicken. Chop onions and orange peels. Put all ingredients in plastic bag except honey. Marinate for one hour. Heat barbeque grill, place chicken with skin-side down. Cook until half done. Brush honey onto chicken and flip to cook on other side until golden brown.

Puck's Four Cheese Pizza
  • 12 ounces Pizza Dough
  • 2 tablespoons Pesto
  • 2 tbls Oven-Dried Tomatoes cut thin
  • 1 cup mozzerella cheese
  • 3/4 Fontina cheese (3 ounces)
  • 2 Roma tomatoes, ends trimmed & cut into 12 slices
  • 2 ounces goat cheese, crumbled
  • 1 teaspoon fresh oregano leaves
  • 1 teaspoon chopped fresh thyme leaves
  • 2 tablespoons freshly grated Parmesan cheese

Place a pizza stone on the middle rack of the oven and preheat the oven to 500°F. On a lightly floured surface, stretch or roll out the dough into one 10-inch round or two 8-inch rounds. Transfer dough to lightly-floured cookie sheet. Brush lightly with Pesto and scatter the Oven-Dried Tomatoes evenly around the inner circle of the pizza. Sprinkle with the mozzarella and Fontina cheeses, arrange the slices of the Roma tomatoes, and then sprinkle with the goat cheese, oregano, thyme, and finally the Parmesan cheese. Slide pizza off cookie sheet onto hot pizza stone. Bake until the pizza crust is nicely browned, 10 to 12 minutes.