White Wine

1/3 c. honey

1 tsp. grated fresh ginger

2/3 c. unsweetened coconut

2/3 c. peanuts, chopped fine

1 lb. shrimp, peeled and deveined

¼ lb. prosciutto slices, cut into ½” strips

Wooden skewers

Soak skewers in water 30 minutes.  Preheat oven to 375 degrees.  Line a baking sheet with foil.  Combine honey and ginger.  In a shallow dish, combine coconut and peanuts.  Pat shrimp dry.  Drain skewers; thread shrimp onto them lengthwise, beginning at the tail and leaving skewer point just inside the shrimp end.  Brush shrimp with honey mixture, then roll in coconut mixture.  Wrap a strip of prosciutto around each shrimp to cover.  Arrange on prepared baking sheet.  Bake 6-10 minutes until shrimp are cooked through and exterior is browned.  (Alternatively, grill over indirect heat, covered.)

Accompany with Cooper-Garrod Rosé 

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1 lb. sushi-grade tuna, sliced ½” thick
½ cup diced red onion
¾ c. fresh lime juice
½ tsp. fresh ground black pepper
1 large avocado, cut into ½” dice
¼ c. chopped cilantro
Kosher salt

Place tuna in a single layer on a baking sheet; freeze 15 minutes. Meanwhile, dice the red onion. Juice 4 to 6 limes to make ¾ cup juice. Cut tuna into ½” cubes. Put them in a ceramic or glass bowl (not metal). Use a plastic (not metal) spatula/spoon for stirring. Mix in onion, lime juice, and pepper. Cover and refrigerate 1 hour, stirring every 15 to 20 minutes. The tuna changes color slightly as it “cures”. Just before serving, fold in the diced avocado and cilantro; season to taste with salt. Garnish with whole cilantro leaves. Fun served with thick Kettle-fried potato chips to scoop up the goodness!

Accompany with Cooper-Garrod Test Pilot P-61 Black Widow

www.garrodfarms.com

SALSA
1 ripe mango, peeled, diced into 1/4 inch chunks
1/3 c. diced red onion
1/4 tsp. red pepper flakes
2 Tbsp. chopped fresh cilantro
1 Tbsp. lime juice
Pinch of salt
In a bowl, combine ingredients, mix gently

SALMON
2 Tbsp. extra-virgin olive oil
2 Tbsp. fresh lemon juice
1 Tbsp. honey
2 sprinkles paprika
2 tsp. salt
4 6-oz skinless salmon fillets

Preheat oven to 400 F. Line baking sheet with foil. Mix first 5 ingredients and brush over salmon. Transfer to baking sheet. Roast until opaque in center, about 10 minutes. Serve with salsa spooned over salmon.  Serves 4.

Pair with Cooper-Garrod Viognier

www.garrodfarms.com

  • 2 boneless, skinless chicken breasts
  • 2 Tbsp. lemon juice
  • 3/4 c. panko
  • 2 Tbsp. grated parmesan
  • 1 Tbsp. parsley flakes
  • ¼ tsp. garlic powder
  • Salt and pepper
  • 1/3 c. flour
  • 1 egg, beaten
  • 3-4 Tbsp. butter
  • Lemon wedges and parsley to garnish

Pound chicken thin.  Put on a plate; top each piece with 1 Tbsp. lemon juice, turning to coat.  In a pie plate, combine panko, parmesan, parsley, garlic powder, plus salt and pepper to taste.  Put flour in a second pie plate and beaten egg in a third.  Cut chicken in half for 4 total pieces.  Dredge in flour, coat with egg, and press both sides to cover with panko.  Heat 2 Tbsp. butter in a large skillet over medium high heat.  Add chicken and cook until browned, 4-5 minutes.  As you turn the pieces, add another 1-2 Tbsp. butter to pan for second side browning, about 4 minutes more.  Serve with lemon wedges and a sprig of parsley to garnish.

Accompany with Cooper-Garrod Chardonnay

  • 4 oz. crumbled feta
  • 4 oz. cream cheese, softened
  • 2 Tbsp. olive oil
  • 2 Tbsp. honey
  • Zest of 1 lemon
  • Juice of ½ a lemon
  • 1/8 tsp. salt
  • ¼ c. chopped pistachios

Combine first seven ingredients in a food processor and pulse process until smooth.  Put the whipped feta in your serving dish, sprinkle with chopped pistachios, and enjoy with warm pita triangles, pita crisps, crackers, or toasted baguette slices.

Accompany with Cooper-Garrod Test Pilot P-61 Black Widow

  • 2 lbs fresh prawns
  • 1 lemon, sliced thin
  • 1 red onion, sliced thin
  • 1/2 c. pitted black olives, sliced
  • 2 Tbsp. chopped pimiento
  • 1/2 c. olive oil
  • 1 Tbsp. white wine vinegar
  • 1 clove garlic, chopped
  • 1/2 bay leaf, broken
  • 1 Tbsp. dry mustard
  • 1/4 tsp. cayenne
  • Fresh ground pepper
  • Cilantro

Cook shelled and deveined prawns until pink, about 3 minutes. Drain and put in bowl. Add lemon and onion slices, olives and pimiento; toss. Mix remaining ingredients and pour over prawns. Refrigerate at least 2 hours. Toss with a little chopped fresh cilantro just before serving.

Accompany with Cooper-Garrod Chardonnay

  • 1/3 cup pine nuts, toasted
  • 11 oz. Chevre
  • 12 oz whipped creme cheese
  • 1 Tbs chives, chopped
  • 1 Tbs parsley, chopped
  • 1 Tbs basil, chopped
  • 9 slices Provolone

Line loaf pan with enough plastic wrap to overhang the long sides. Cut 3 slices Provolone in half and place along sides of the pan. Place two slices of Provolone in pan bottom. Mix other cheeses, pine nuts, and herbs until well blended. Spread 1/2 of mix in bottom of pan. Place two slices of Provolone on top of mix. Spread 1/2 of mix in pan. Place 2 slices of Provolone on top. Trim edges extending above cheese loaf and cover with plastic wrap overhand. Refrigerate until firm. To serve, invert molded cheese onto serving tray. Enjoy!

Accompany with Cooper-Garrod wines

Serves 2 per grapefruit

  • 1 pink grapefruit per person
  • 1 T. sugar per grapefruit
  • 2 sprigs fresh mint per grapefruit
  • About 1/4 c. Chardonnay per grapefruit

Carefully remove the peel, membranes, and seeds from the fruit. Leaving the pith and memo branes imparts a bitter flavor, so take the time for this tedious prep work. You can speed it up by using a knife for crisp presentation of the fruit. Place the sections in a non-reactive bowl, sprinkling with the sugar and 1 sprig of mint per grapefruit. Pour Chardonnay onto the top of the fruit. Cover and refrigerate overnight. To serve, remove the marinated mint from the fruit; arrange sections in individual serving bowls, and garnish with a sprig of mint. French vanilla ice cream is a nice accompaniment.

Serves 2.  (Easily multiplied to serve more.)

  • 5 T. mayonnaise
  • 1 T. Dijon mustard
  • 1 T. + 3 T. olive oil
  • 1 T. water
  • 1 c. cherry or plum tomatoes, halved
  • 4 c. mixed greens
  • ½ lb. large shrimp, peeled and deveined
  • ¾ c. panko breadcrumbs

Combine mayonnaise and Dijon in medium bowl.  In large salad bowl, whisk together 2 T. of the mixture, 1 T. oil, and 1 T. water with salt and pepper to taste.  Add tomatoes and greens.  Pat shrimp dry.  Toss with mayo mixture in medium bowl to coat.  Put panko in a pie plate and press shrimp to coat both sides with crumbs.  Heat 3 T. oil in large skillet.  Add shrimp and cook, turning once, until golden, crisp, and cooked through.  Toss salad and divide between two plates.  Top with cooked shrimp.

Accompany with Cooper-Garrod Chardonnay