All Recipes In ‘Seafood‘

Vietnamese-Style Shrimp

INGREDIENTS 4 garlic cloves, coarsely chopped 3 tablespoons sugar 2 large shallots, coarsely chopped 1/4 cup Asian fish sauce 3 tablespoons fresh lime juice 1 teaspoon freshly ground pepper 3 stalks of fresh lemongrass, tender inner white bulbs only, thinly sliced crosswise 1/4 cup vegetable oil, plus more for brushing 24 jumbo shrimp, shelled and… Read More »

2013 Gerwurztraminer – Thai Halibut Fish Cakes with Lemongrass Aioli

2013 Gewurztraminer – Our 2013 Gewurztraminer has notes of spiced poached pear and lemon cream pie with a clean mineral finish. Thai Halibut Fish Cakes Ingredients 1 pound Alaskan halibut fillets, poached and flaked (about 2 cups loosely packed) 1/2 cup unseasoned fine bread crumbs 2 tsp red curry paste 1 teaspoon salt 1/4 cup… Read More »

2012 Warrick White Reserve — Baked Crab Dip

2012 Warrick White Reserve – Barrel-fermented and aged for 24 months in French oak, the 2012 Warrick White Reserve is a full-bodied blend of Chardonnay and Viognier. Baked Crab Dip Yields about 2 cups 1 T olive oil 1/2 onion, diced 2 cloves garlic, chopped finely 8 oz fresh crab meat 4 oz cream cheese, at… Read More »

2013 Viognier – Jerk-spiced Shrimp Flatbread

2013 Viognier – Our 2013 Viognier is a rich full wine with flavors of peaches and cream, candied orange zest, and a smooth vanilla finish. Jerk-spiced Shrimp Flatbread 1 premade pizza crust 1 Tbs oil 1/2 pound salad shrimp, precooked and not frozen 1 zucchini, thinly sliced 1/2 onion, thinly sliced 2 c cheese –… Read More »

2013 Twilight White – Egg Salad with Smoked White Fish

2013 Twilight White – The spicy floral nose, round fruity mouthfeel and rich vanilla bean finish make this the perfect white blend for the end of your day or the start of your evening. Egg Salad with Smoked White Fish Serves 8-10 as an appetizer 8 eggs 1/3 c cream cheese 1/3 c plain yogurt 2… Read More »

2011 Warrick White Reserve – Crab and Parsnip Mac and Cheese

2011 Warrick White Reserve – Our reserve blend of Chardonnay and Viognier spends 18 months on oak which creates a rich oak spiciness and creamy mouth feel. Flavors of ripe pear lead to a rich, elegant finish. Drink now or cellar for 5 years. Crab and Parsnip Mac and Cheese serves 4-6 4 oz butter… Read More »

2011 Pinot Noir & 2011 Tempranillo – Roasted Salmon with Mushroom Compound Butter

2011 Pinot Noir  Our 2011 Pinot Noir features aromas of dark cherry, wild strawberry, and cedar. This elegant wine has flavors of rose petal and plum with a hint of spearmint. The finish is long and smooth. 2011 Tempranillo  Our 2011 Tempranillo is a bright balanced wine with aromas of boysenberry and orange blossoms. Integrated… Read More »

2010 Warrick White Reserve – Crab Chowder

2010  Warrick White Reserve Our reserve blend of 50% Chardonnay and 50% Viognier spends 18 months on oak which creates a warm spiciness and a creamy mouth feel. Aromas of clove, caramelized ripe pear, and a hint of amaretto cookie lead to a rich, full presence and a long, elegant, spicy finish. Crab Chowder serves 8… Read More »

2010 Chardonnay – Brandade Beignets

2010 Chardonnay Barrel fermented in French oak, our 2010 Chardonnay has notes of caramel and ripe pear. The creamy texture leads to a long, spicy, vanillin finish. Brandade Beignets Makes 6-8 Servings Salt Cod 1 lb Cod Kosher Salt In a glass baking dish, pack fish in salt, covering completely. Cover, and leave in the… Read More »

2009 Warrick White Reserve- Poached Seafood Salad with Saffron Rouille

2009 Warrick White Reserve A full-bodied blend of Chardonnay and Viognier, our Warrick White Reserve was barrel-fermented and aged sur-lie in French oak. The bright rich fruit is followed by a long complex finish. This age-worthy wine will continue to develop for 2-5 years. Poached Seafood Salad with Saffron Rouille 6 servings Poaching Liquid 1 quart… Read More »