Five Little Words

Mixed Green Salad with Woodbridge by Robert Mondavi Wine Vinaigrette

Woodbridge by Robert Mondavi Cabernet Sauvignon is used to create the foundation for a fresh salad dressing.

Sauce is not used, but does use Woodbridge by Robert Mondavi Cabernet Sauvignon as an ingredient

Pairs with Woodbridge by Robert Mondavi Cabernet Sauvignon

Makes about 2 cups of dressing

2 teaspoons sugar

2 cups Woodbridge by Robert Mondavi Cabernet Sauvignon

2 tablespoons smooth Dijon mustard

1 medium clove garlic, minced

¼ cup Balsamic vinegar

1 tablespoon clover honey

½ cup Canola oil

¼ cup extra-virgin olive oil

½ pound arugula leaves

½ pound escarole

1 sprig fresh dill, stemmed

1.       Make the vinaigrette: In a small pot, reduce the Woodbridge by Robert Mondavi Cabernet Sauvignon and sugar over medium heat until there is about 1/4 cup liquid. Slowly whisk together the mustard, garlic, Balsamic vinegar, honey, Canola oil and olive oil. Stir in the reduced red wine. Add a splash of water if needed. Taste for seasoning.

2.       Toss the salad: In a large bowl, toss the arugula, escarole and dill with the dressing, tossing a few spoonfuls at a time.

Oven-Baked Woodbridge Wine Chicken Wings

The chicken is brushed with butter and paprika then baked. The Woodbridge Wine ‘Cue Sauce is boiled, reduced, tweaked and then used as a glaze over the chicken after it is finished baking.

Incorporates Woodbridge Wine ‘Cue Sauce and Woodbridge by Robert Mondavi Cabernet Sauvignon as ingredients

Pairs with Woodbridge by Robert Mondavi Cabernet Sauvignon

Serves 4-6

2 cups Woodbridge by Robert Mondavi Cabernet Sauvignon

¼ cup clover honey

2 large cloves garlic, minced

2 tablespoons dark brown sugar

3 tablespoons Woodbridge Wine ‘Cue Sauce

½ cup sherry vinegar

1 tablespoon coarsely ground black pepper

2 scallions, white and green parts both, cut into thin rounds

1 pound (about 16 pieces) chicken wings

Kosher salt

2 tablespoons unsalted butter, melted

2 teaspoons hot paprika

The juice from 1 large lemon

1.       Preheat the oven to 350F.

2.       Make the honey glaze: In a large skillet, reduce the Woodbridge by Robert Mondavi Cabernet Sauvignon over medium heat until there is only about ¼ cup liquid. Pour the wine into a medium bowl to cool. In the same skillet, bring the honey, garlic, dark brown sugar and Woodbridge Wine ‘Cue Sauce to a simmer. When it starts to foam and turn light brown, remove the skillet from the heat and pour in the sherry vinegar. Return the skillet to the heat and allow it to simmer until it becomes like a light glaze, 12-15 minutes. Stir in the black pepper and scallions and pour it over the red wine in the bowl. Whisk to blend. Taste for seasoning.

3.       Prepare and cook the chicken wings: Cut each chicken wing at each joint so each wing is cut into 3 parts. You will have 36 pieces including the wing tips. Season them with salt. In a small saucepan, melt the butter and stir in the paprika. Put the wings on a sheet pan and brush them with the melted butter mixture. Bake them for 5-8 minutes. Turn them on their second side and brush with the remaining butter mixture. Then, put the tray under the broiler and cook for an additional 3-5 minutes or until fully cooked.

4.       Finish the dish: Toss the chicken wings in the honey red wine glaze and squeeze the lemon juice over them.

Slow-Cooked Woodbridge Wine Pork Shoulder ‘Cue

Traditional pork BBQ adapted for a slow cooker with Woodbridge by Robert Mondavi Cabernet Sauvignon and Woodbridge Wine ‘Cue Sauce, served “naked”. The pork shoulder is rubbed with some simple spices. The pork is cooked whole with the sauce, wine and herbs.

Pairs with Woodbridge by Robert Mondavi Cabernet Sauvignon

1 bottle Woodbridge by Robert Mondavi Cabernet Sauvignon

6 medium cloves garlic, grated

1 teaspoon Spanish paprika

2 tablespoons dark soy sauce

2 tablespoons red wine vinegar

1 cup Woodbridge Wine ‘Cue Sauce

3 tablespoons Canola oil

3 pound piece pork picnic shoulder – If you can’t find a 3 lb. piece of pork shoulder, ask your local butcher to cut one for you

Kosher salt

2 tablespoons unsalted butter

1.       Marinate the pork: In a medium pot, reduce the Woodbridge by Robert Mondavi Cabernet Sauvignon over medium heat until it reduces by half. In a large bowl, whisk together the garlic, paprika, soy sauce, red wine vinegar, Woodbridge Wine ‘Cue Sauce and oil. Stir in the reduced red wine. Drop the pork shoulder in the marinade and roll the meat around, coating all sides. Refrigerate the meat for (preferably overnight but for a minimum of) 6 hours. Take care that the meat is coated and turn the meat around in the marinade once or twice as it sits.

2.       Preheat the oven to 325F.

3.       Cook the pork: Place the pork on a tray with a fitted rack and low sides. Season the meat on all sides with salt. Place the pork in the center of the oven and roast until tender but still juicy, 2 ½ – 3 hours. Remove the pork from the oven and allow it to rest 15 minutes before slicing against “the grain” of the meat. In a small pot, bring the marinade to a full boil over medium heat. Simmer and reduce for a couple of minutes then whisk in the butter. Taste for seasoning. Pour the marinade over the pork slices.

Summer Roasted Potato Salad

Red Bliss potatoes roasted and tossed with an emulsified dressing made with Woodbridge by Robert Mondavi Cabernet Sauvignon, mustard, scallions.

Sauce is not used, but does use Woodbridge by Robert Mondavi Cabernet Sauvignon as an ingredient

Pairs with Woodbridge by Robert Mondavi Cabernet Sauvignon

Serves 4 to 6

2 pounds medium Red Bliss potatoes, halved or quartered depending on size

The dressing:

1 cup Woodbridge by Robert Mondavi Cabernet Sauvignon

6 tablespoons red wine vinegar

2 medium shallots, thinly sliced

2 tablespoons smooth (Dijon) mustard

¼ cup mayonnaise

1 teaspoon chopped capers

6 gherkins, quartered lengthwise and sliced into ¼ inch pieces plus 1 tablespoon of gherkin liquid

1 small bunch chives, minced

1.       Preheat the oven to 400F.

2.       Arrange the potatoes on a single layer on a baking sheet and place it in the center of the oven.

3.       Make the vinaigrette: In a small pot, reduce the Woodbridge by Robert Mondavi Cabernet Sauvignon over medium heat until there is only about 2 tablespoons of liquid. In a bowl large enough to hold the potatoes, whisk together the red wine vinegar, shallots, mustard, mayonnaise, capers and gherkins. Whisk in the reduced red wine. Taste for seasoning. When the potatoes are tender and yielding when pierced with the tip of a knife, 30-35 minutes, remove them from the oven. Allow them to cool for a few minutes. Peel half of them. Some potato skin is a nice flavor in the salad.

4.       Finish the salad: Place the potatoes (halved or quartered, pending size) in the bowl with the dressing and lightly crush them with the tines of a fork. Season lightly with salt and pepper and toss them in the dressing. Sprinkle with the chives.

Woodbridge Wine ‘Cue Sauce Portobello Sliders

Grilled Portobello mushroom “burgers” made by sandwiching two portobellos together with the cheese and with Woodbridge Wine ‘Cue Sauce onions inside. They are pressed and cooked on the grill (or could be baked in the oven) until completely hot in the center.

Incorporates Woodbridge Wine ‘Cue Sauce 

Pairs with Woodbridge by Robert Mondavi Cabernet Sauvignon

6 large garlic cloves

2 medium red onions, thinly sliced

4 tablespoons extra-virgin olive oil, plus ½ cup olive oil for the dressing

Kosher salt

2 tablespoons balsamic vinegar

2 tablespoons Woodbridge Wine ‘Cue Sauce

1 tablespoons clover honey

8 medium Portobello mushrooms

10 ounces whole milk mozzarella cheese, cut into 12 slices

½ cup finely grated parmesan cheese

1.       Preheat the grill. Preheat the oven to 350F.

2.       Roast the garlic: In a small bowl, toss the garlic cloves and onions with 2 tablespoons of the olive oil and salt. Spread the onions on one end of a baking sheet and the garlic on the other. Place in the tray in the center of the oven. Cook until tender when pierced with the tip of a knife, 20-25 minutes.

3.       Make the dressing: “Mash” the garlic cloves and whisk them vigorously together with the balsamic vinegar, Woodbridge Wine ‘Cue Sauce, honey and ½ a cup of olive oil. Season with salt and pepper.

4.       Grill the mushrooms: In a medium bowl, toss the mushrooms in the remaining 2 tablespoons of olive oil. Season with salt. Place them, stem side up, on the hottest part of the grill. Cook for 3-4 minutes, you may see liquid starting to emerge from the stem area. Turn on their second side and cook for an additional 3-4 minutes. Transfer them to a tray and place in the center of the oven. Cook for an additional 12-15 minutes until they are tender when pierced with the tip of a knife.

5.       Make the sliders: Arrange four mushrooms, stem side up, on a baking sheet. Top each with 3 slices of the mozzarella cheese and some of the cooked onions. Season with salt. “Sandwich” the cheese by topping each with another mushroom. Sprinkle with the parmesan cheese. Place the tray in the center of the oven and bake until the cheese melts, 5-8 minutes. Remove from the oven, slice in half and drizzle with the dressing.

Caramelized Woodbridge by Robert Mondavi Wine Onion Party Dip

Caramelized onion dip with Woodbridge by Robert Mondavi Cabernet Sauvignon and Woodbridge Wine ‘Cue Sauce cooked into the base of the dip and blended with cheese, fresh scallions, and served with pita chips.

Incorporates Woodbridge Wine ‘Cue Sauce and Woodbridge by Robert Mondavi Cabernet Sauvignon as ingredients

Pairs with Woodbridge by Robert Mondavi Cabernet Sauvignon

Makes about 2 cups dip; Serves 6-8

2 tablespoons unsalted butter

4 large yellow onions, halved and thinly sliced

3 medium cloves garlic, minced

½ teaspoon cayenne

Kosher salt

½ cup Woodbridge by Robert Mondavi Cabernet Sauvignon

½ cup Woodbridge Wine ‘Cue Sauce 

2 tablespoons red wine vinegar

3 ounces cream cheese

1 cup sour cream

2 scallions, thinly sliced, green parts only

12-16 baby carrots, peeled

Pita chips

1.       Cook the onions: In a medium sauté pan, melt the butter and add the onions, garlic and cayenne. Season with salt and cook over medium heat, stirring from time to time, until translucent, 8-10 minutes. Add the Woodbridge by Robert Mondavi Cabernet Sauvignon and cook until almost all of the liquid evaporates, 8-10 minutes. Add the Woodbridge Wine ‘Cue Sauce and red wine vinegar and cook for an additional 15-20 minutes over medium to low heat until the onions are golden brown and tender. Set aside to cool.

2.       Make the dip: In a medium bowl, whisk together the cream cheese and sour cream until smooth. Stir in the onion mixture and scallions. Taste for seasoning. Allow the dip about 15 minutes to “rest” before serving with carrots and pita chips on the side.

The Ultimate Woodbridge BBQ Shrimp

Incorporates Woodbridge by Robert Mondavi wine and Woodbridge Wine ‘Cue Sauce in the recipe which is cooked, (grilled or) broiled and glazed.

Pairs with Woodbridge by Robert Mondavi Cabernet Sauvignon

Serves 4-6

For the BBQ Sauce:

1 cup Woodbridge by Robert Mondavi Cabernet Sauvignon

1 cup Woodbridge Wine ‘Cue Sauce

¼ cup cider vinegar

¼ cup Worcestershire sauce

2 tablespoons light soy sauce

1 tablespoon dry mustard (preferably Coleman’s brand)

1 tablespoon Dijon mustard

3 tablespoons chili powder

4 medium cloves garlic, minced

1 lemon, cut into ½ inch thick slices

For the Shrimp:

16 – 18 “U-10” Shrimp, peeled, deveined

2 tablespoons unsalted butter

1 lemon

1 tablespoon freshly ground ginger

1.       Preheat the grill.

2.       Make the BBQ sauce: In a large pot, simmer the Woodbridge by Robert Mondavi Cabernet Sauvignon until it reduces by about half. Stir in the Woodbridge Wine ‘Cue Sauce, cider vinegar, Worcestershire sauce, soy sauce, dry mustard, Dijon mustard and chili powder. Whisk to blend. Bring to a simmer over medium heat. Add the garlic and lemon slices. Simmer on the stove for 20-25 minutes until the aroma of the vinegar mellows slightly. Taste for seasoning.

3.       Cook the shrimp: Season the shrimp on both sides with salt. When the grill is hot, place a large sauté pan on the side of the grill to get it hot. Place the shrimp in a single layer on a “hot spot” of the grill. Cook for 2-3 minutes. Use a pair of tongs to turn them on the other side and cook for an additional 2 minutes. Add the butter to the sauté pan. Allow the butter to melt and the toss the shrimp in the pan, basting them with the butter. Squeeze the juice from the lemon and stir in the ginger. Drizzle them generously with the BBQ sauce. Transfer to a platter and serve with additional BBQ sauce on the side, if desired.

Grilled Pineapple with ‘Cue Sauce Glaze and Woodbridge Wine Granita

Grilled fruit that could be served as a dessert or as part of a party menu served with a red wine granita, made from freezing Woodbridge by Robert Mondavi Cabernet Sauvignon with some spices and honey. There is a sweet and sour aspect; as well as a hot/cold temperature concept. This recipe could also be broken into two smaller dessert or “refresher” concept recipes. Makes about 2 ½ cups worth of granita.

Incorporates Woodbridge Wine ‘Cue Sauce and Woodbridge by Robert Mondavi Cabernet Sauvignon as ingredients

The Granita:

1 cup water

1/3 cup sugar

1 bottle Woodbridge by Robert Mondavi Cabernet Sauvignon

1 cinnamon stick

1 teaspoon dry ginger

1 tablespoon Balsamic vinegar

Pineapple:

1 large ripe golden pineapple, top removed, peeled and cut into 10-12 wedges

2 tablespoons extra-virgin olive oil

¼ cup clover honey

2 tablespoons Woodbridge Wine ‘Cue Sauce 

Juice from 1 medium lemon

1.       Make the syrup and cook the wine: In a medium saucepan, combine the water with the sugar. Stir to blend. Bring to a simmer and cook, stirring from time to time, until the sugar dissolves. Transfer to a bowl to cool. Refrigerate. Pour the Woodbridge by Robert Mondavi Cabernet Sauvignon into the same saucepan, add the cinnamon stick and ginger and cook over medium heat until it reduces by half. Refrigerate.

2.       Freeze and make the granita: When the wine and syrup are cooled, stir them together. Discard the cinnamon stick. Stir in the Balsamic vinegar. Pour out onto a baking sheet and put in the freezer until it hardens, 3-4 hours. When ready to serve, scrape the surface with the tines of a fork to remove the granita in large flakes.

3.       Preheat the grill.

4.       Grill the pineapple: When the grill is hot, arrange the wedges of pineapple in a single layer on a baking sheet and brush them with the olive oil. Place them on the grill in a single layer, cooking 3-5 minutes on one side before turning on the other. Meanwhile, put a medium pot on the grill and add the honey. Bring it to a simmer and let it froth and bubble 2-3 minutes until it turns a darker shade of brown. Add the Woodbridge Wine ‘Cue Sauce and lemon and simmer 3-5 minutes. When the pineapple is charred on both sides, arrange on a serving platter and spoon the honey wine reduction over them.