Recipes: Terra d'Oro Wine Club - Off the Vine Catering

We had the pleasure of catering Terra d’Oro Winery’s Wine Club Appreciation event Saturday, December 3rd. This was the 5th year we have catered their Wine Club Appreciation Event, and as always, it was such an amazing event! It was another successful weekend filled with great wine, delicious food, and fun times with amazing music by E Z Street Band. We always have so much fun getting creative and using Terra d’Oro’s wonderful wines in our recipes, and this year we’ve decided to share those recipes with you! Here’s a look at what we served:

Shrimp, Sausage, Pasta & Rice:

½ cup olive oil

4 cloves garlic or more

½ chopped onion or more

1lb cleaned & deveined shrimp

1lb smoked Italian sausage

1 cup Terra d’Oro Moscato

1 cup cooked black & red rice

1 cup cooked pasta shells

12 oz fire roasted tomatoes

2 tsp kosher salt

1 tsp white pepper

1 tsp sriracha seasoning

Directions: Sautee garlic and onion in olive oil. Once onion is translucent add shrimp, cook for 3-4 minutes, and then add sliced sausage. Cook for another 4-5 minutes. Add Moscato to deglaze the pan and reduce to ½. Add rice, pasta and tomatoes. Cook together until sauce thickens add spices and adjust to taste. The sweetness of the Moscato is great with the heat of the sriracha.

Snow Cap Bean Chowder:

3 cups snow cap beans (most any bean will do )

½ cup olive oil

1 cup diced white onion

1 cup diced carrot

3 stalks celery

5 cloves of garlic

1 gallon of vegetable stock

1 TBL spoon Kosher salt

2 tsp white pepper

1TBL spoon smoked paprika

Directions: Rinse and soak beans for 18 hours. Drain & rinse.

In a 4 gallon stock pot add oil and heat, add garlic, onion, celery and carrots. Cook until tender. Add beans & vegetable stock. Bring to a boil and cook at med heat for 1 ½ hours, until beans are tender. Add spices and use a wand blender to breakdown some of the beans to thicken chowder. If desired you can always add some dice ham or turkey. Serve with crunchy sourdough baguette.

Eggplant, Pasta, Barley Bake:

1 cup olive oil

6 cloves garlic

1 Eggplant

2oz fresh chopped spinach

¼ cup sun dried tomato

1 cup shredded parmesan

1 12 oz bag cut fussili

½ cup rice

½ pearl barley

2 TBL kosher salt

2 tsp white pepper

2 tsp Mexican oregano leaf

3 cups hot chicken stock

Option: Chopped Crispy Pancetta

Directions: Slice eggplant and grill until tender. Cool and cube into ½ inch.

Sautee olive oil & garlic

Add eggplant, spinach, sun dried tomatoes. Add spices. Cover until spinach is wilted and continue to cook at med. heat for 8 minutes

Remove from heat and add to a 8×13 baking dish. Spread mixture and sprinkle shredded parm on top. Add uncooked pasta, rice and barley spread all evenly. Add liquid, cover with foil and cook at 350 for 45-50 minutes. Uncover and bake for another 10 minutes to brown.

Option: Slice pancetta and bake at 375 for ½ hour or until crispy. Drain off fat and chop. Add to the eggplant & spinach mixture or keep separate and sprinkle on top as served. This allows for non pork eaters to enjoy.