Chardonnay

  • 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

  • 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

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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

Serves 4

  • 1/2 cup all-purpose flour
  • 1 teaspoon ground coriander
  • 4 skinless boneless chicken breast halves
  • ¼ cup (1/2 stick) butter
  • 8 dried apricots, thinly sliced
  • 2 large green onions, sliced
  • 1 cup canned low-salt chicken broth
  • 1 ½ tablespoons cornstarch
  • 2 tablespoons apricot preserves
  • 1 tablespoon honey
  • 2 teaspoons soy sauce
  • ¾ teaspoon ground ginger

Mix flour and coriander in shallow bowl. Pound chicken breasts between sheets of waxed paper to 1/2-inch thickness. Season with salt and pepper. Dust with flour mixture, shaking off excess. Melt butter in heavy large skillet over medium-high heat. Add chicken and sauté until cooked through, about 4 minutes per side. Transfer chicken to platter. Tent with foil to keep warm. Add apricots and half of green onions to drippings in same skillet and stir over medium-high heat 1 minute, scraping up any browned bits. Mix broth and cornstarch in small bowl until smooth. Add to skillet; bring to boil, stirring constantly. Add preserves, honey, soy sauce and ginger. Boil until thickened to sauce consistency, about 2 minutes. Pour over chicken. Garnish with remaining green onions.

Accompany with Cooper-Garrod Chardonnay

Serves 4

  • 1/4 c. canola oil
  • 2 T. white wine vinegar
  • 2 T. honey
  • 1/4 t. onion powder
  • 1/4 t. garlic salt
  • 1/2 t. poppy seeds
  • 3 large peaches
  • 2 c. diced cooked chicken
  • 1/2 c. diced red onion
  • 6 c. salad greens
  • 1/2 c. chopped walnuts

In a large bowl, whisk together oil, vinegar, honey, onion powder, garlic salt, and poppy seeds. Add fresh ground pepper to taste. In the same bowl, cut up 2 peaches into bite-size pieces. Add chicken and onion. Toss to coat. Cover and chill up to 2 hours. At serving time, arrange salad greens on plates. Top with chicken mixture and walnuts. Slice the remaining peach as garnish. (You can double the dressing and pass on the side.)

Serve with Cooper-Garrod Chardonnay

Serves 4

  • 4 salmon filets
  • 2 tablespoons chopped green onions
  • 2 tablespoons dry sherry
  • 1 tablespoon fresh lime juice
  • 1 1/2 teaspoons soy sauce
  • 1 teaspoon peeled, grated ginger root
  • 1 teaspoon vegetable oil
  • 1/2 teaspoon grated lime rind

Place salmon in an 8-inch square baking dish. Combine all other ingredients, stirring well. Pour marinade over salmon. Cover and refrigerate 30 minutes. Uncover before baking in the marinade at 450 degrees for 15 minutes, or until salmon flakes easily.

 Accompany with Cooper-Garrod Chardonnay

Serves 4

  • 1/2 cup vegetable oil
  • 1/4 cup chopped onion
  • 1/4 cup white wine vinegar
  • 1/4 cup honey
  • 1 teaspoon Tabasco sauce
  • 6 cups assorted greens
  • 2 cups diced, cooked chicken
  • 2/3 cup blue cheese, crumbled
  • 2/3 cup pecans, coarsely chopped
  • 1 avocado, peeled, pitted, diced

Combine greens and endive in large bowl. Toss with enough dressing to coat. Add remaining ingredients. Drizzle with more dressing; toss gently. Arrange on 4 serving plates and serve with warm, crusty rolls or sourdough bread.

Accompany with Cooper-Garrod Chardonnay

  • 6 Tbsp. butter, divided
  • 2 Tbsp. flour
  • 2 c. whole milk
  • 1/3 c. chopped shallot
  • 1/2 lb. bay scallops
  • 1/4 c. dry white wine
  • 2 tsp. lemon juice
  • 1 lb. rock cod filets

In a medium saucepan, melt 2 Tbsp. butter. Whisk in flour until smooth, bubbly, and light gold. Add milk in a steady thin stream, whisking. Continue until sauce thickens; remove from heat. In a large skillet, melt 2 Tbsp. butter. Add shallots; stir until softened, about 2 minutes. Add scallops; sauté another 3-5 minutes, stirring. Add wine, stirring to deglaze pan, and cook until liquid is reduced by half. Combine with béchamel sauce, adding lemon juice. Salt and pepper to taste. Melt last 2 Tbsp. butter in same skillet. Pat fish filets dry; season with salt and pepper. Cook in the skillet 2-3 minutes before turning; cook second side until filet is cooked through and flakes easily. Serve to plate and top with scallop béchamel sauce – which is also nice atop pasta!

Accompany with Cooper-Garrod Chardonnay

  • 4 red snapper fillets
  • 2 c. Rice Chex, crushed
  • ¼ c. olive oil
  • ¼ c. parsley, chopped
  • 2 tsp. lemon zest, grated
  • ½ tsp. kosher salt
  • Lemon wedges

Preheat oven to 400 degrees. Combine crushed Rice Chex, olive oil, parsley, lemon zest, and salt. Pat filets dry. Press fish in coating mixture, covering both sides. Place a wire rack on a rimmed baking sheet and lay prepared filets atop it. Bake 14-16 minutes until browned; cooking time may vary with thickness of filets. Serve with lemon wedges.

Accompany with Cooper-Garrod Chardonnay