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Super Recipes for a Super Sunday

This post was written by new employee, Samantha Ezzo, our Special Events Director and entertaining specialist. She’s been so busy that we haven’t even had time to snap her picture for the blog! Look for more of Samantha’s delicious recipes and ideas in the near future.

Score a touchdown on game day with these perfect Creekbend wine and food pairings!  As the Super Bowl makes its way to Indiana this year, make sure you serve locally grown and produced Creekbend wines – grown right here on our home turf! We are open from 10-6 on Friday and Saturday and from 12-6 on Sunday, so you have plenty of time to visit and  stock up before the game.

We have picked two “Super” recipes for something fun and a little unexpected.  Cheers to a great game!

Spicy Thai Chicken Wings 

The Spicy Thai Chicken Wings are full of flavor and lacquered to curried-honey perfection.  This dish is great with Creekbend Traminette, Indiana’s signature wine. The classic floral and spicy aromas of the Traminette, with long lasting flavors of tropical fruit and apple, pair well with the flavor of curry and spiciness of the wings.

4 pounds chicken wings, tips discarded, wings separated into 2 pieces
Extra-virgin olive oil, for drizzling
Salt and freshly ground pepper
6 tablespoons unsalted butter, softened
1 tablespoon Thai red curry paste
1 tablespoon honey
Juice and finely grated zest of 1 lime
1 teaspoon soy sauce

Preheat the oven to 475°F.  Spread the wings on 2 large rimmed baking sheets.  Drizzle with olive oil, season with salt and pepper and toss.  Bake the wings for about 40 minutes, or until browned and crisp. Meanwhile, in a large bowl, blend the butter with the curry paste, honey, lime juice and zest and soy sauce.  When the wings are done, transfer them to the bowl and toss with the butter until well coated.  Transfer the wings to a platter and serve.

Bleu Cheese Potato Chips 
This snack packs a serious flavor punch.  Lightly melted bleu cheese crumbled on top of homemade potato chips makes a salty, crunchy and zingy snack.  Try it with the Vidal Blanc Sparkling Wine for a magical pairing.  The effervescence of the wine with the saltiness of the chip is a great balance.

Yukon gold potatoes, about 2 pounds
Peanut oil (for frying)
Kosher salt    
1 pound bleu cheese, crumbled
1 bunch chives, chopped

Peel and slice potatoes into thin 1/8-inch slices using a mandolin or sharp knife.  Rinse the slices several times until the water runs clear. Drain and pat dry.  Place 3 inches of oil into a large deep pot.  Bring the oil up to 325°F over medium-high heat.  Working in batches, carefully add the potato slices, a dozen at a time.  Stir them to make sure they are not sticking together.  Fry until golden brown, 3 to 4 minutes. Remove and drain them well on paper towels; season with salt.  Repeat with the remaining potato slices.

Heat the oven to 450°F.  Place a layer of the chips onto a baking dish and sprinkle with some of the bleu cheese.  Place another layer of chips onto that and some more cheese and chives.  Put into the oven and bake until the cheese has melted, about 5 minutes.  Garnish with chives.

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2 Comments Post a comment
  1. Patsy Ellis #

    Hello, I was wondering if Oliver will have any more recipes. Last week I made baked chicken with a delicious mushroom and onion sauce that I made with Oliver Soft red wine

    February 3, 2012
    • Patsy, we are working on getting more recipes out onto our blog and on our website. You might like the following post-

      February 3, 2012

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