WINE GLAZED SALMON

4 6 oz Salmon Fillets

1 cup Jalapeno Wine

1 Tbsp Cornstarch

1 tsp Dill

1 tsp Lemon Pepper

Put Wine (reserve ¼ cup) and spices in a small saucepan and over medium heat reduce by ½. Mix cornstarch in reserved wine until completely blended. Over high head stir into wine and spices and stir until thickened. Over coals or gas grill cook salmon basting often with wine mix.

DO NOT OVERCOOK

CHICKEN ENCHILADAS

1 cup chopped onion

½ cup La Vida Loca Jalapeno wine

2 T vegetable oil

2 cups Colby cheese (shredded)

8 oz sour cream

1/8 tsp ground cumin

10 flour tortillas

1/3 cup chopped green pepper

4-6 boneless split chicken breasts

1 can cream of chicken soup

1 tsp coriander

4 oz can chopped green chilies

Cook 4 – 5 boneless split chicken breasts. Chop up chicken, sprinkle with black pepper, and add ¼ cup Jalapeno wine. Marinate overnight.

Heat up chicken in a pan to boil out the extra wine. In a separate pan cook onion & pepper in oil for 5 minutes. Add chicken, half of the cheese and green chilies.

Sauce – In saucepan heat up soup, sour cream, cumin & coriander.

Mix half of the sauce into the chicken mixture. Spoon chicken mixture into tortillas. Roll up and place in 9 x 12 cake pan. Pour remaining sauce over tortillas and sprinkle with cheese.

Bake 25 – 30 minutes at 350.

Kathy Disney

JALAPENO WINE MIMOSA CHICKEN

1 3-4 Lb Whole Chicken

2 T Brown Sugar

1 Tsp. salt

½ c Orange Juice

½ c Jalapeno Wine

1 tsp black pepper

1 T Sage

1 T Rosemary

Mix last 7 ingredients (be sure to grind or rub dried spices between your hands (I use a mortar and pestle). In a small saucepan simmer until reduced by one-third. Baste the chicken then refrigerate for 40 minutes. Pre-heat the oven to 350F. Pour ½ the basing sauce into the chicken cavity and pour the rest over the chicken. Cover with foil and bake for 30 minutes. Uncover the chicken and bake another 25-30 min. until an instant read thermometer registers 165F in the thigh. Let sit for 10 minutes at room temperature.

Tom White

BLOODY MARY ’S WITH JALAPENO WINE

1 oz Jalapeno Wine

1 oz Vodka

Fill glass with fresh tomato juice stir

Celery Stalk for garnish

Colleen Heatherton

SHRIMP n’ GRITS – LA VIDA LOCA STYLE

1 tbsp olive oil

1 tbsp butter

2 cloves garlic, finely chopped

1 pound large shrimp, peeled

1/2 cup Jalapeno wine

In a large sauté pan over medium heat, heat the olive oil and butter. Add the garlic and sauté until it begins to soften. Add shrimp and sauté for 1 minute. Add wine and simmer until the shrimp is cooked. Season with salt and pepper. Serve over cheese grits

STATE FAIR WINNER

JALAPENO BATTER BREAD

3c self rising flour

3 T Sugar

12 oz of Jalapeno Wine

Mix all together and pour into greased pan (loaf or similar size)

Bake at 350f for 50-60 min.

Louise Whitlow, Johnston, IA

JALAPENO CASSEROLE BREAD

Scald 1 c milk

Add 3 T sugar

2 t Salt

2 T Butter (cool to lukewarm)

2 tsp Parmesan Dipping Spice mix

Measure 1c Jalapeno Wine, warmed into bowl. Add 2 pkg yeast and stir until dissolved. Stir into cool milk mixture

(I use this to make croutons, also)

Louise Whitlow, Johnson, IA

TALAPIA WITH JALAPENO WINE

(or any white fish)

In a zip lock bag add  Fish, Jalapeno/Raisin Wine; Adobo or Garlic Salt. Marinate a couple of hours turning baggie over occasionally.

Grill on medium fire approximate 3 minutes per side until fish is flaky.

Ron Scheve

WHITE CHEESE GRITS

2 ¾ cups water

¼ cup jalapeno wine

1 cup yellow grits

1 tbsp salt

1 cup shredded white cheddar cheese

Heat water and wine to a boil and gradually stir in grits. Add salt and reduce heat to low. Cook stirring constantly until tender about 10 minutes. Grits should be thick and not runny. Stir in cheese and serve warm

Sans Souci’ Personal Chef Service

KATHERYN’S HOT WINGS

2 lbs Chicken Wings

1 Jar cranberry salsa

1 Jar Regular Salsa

2 cups La Vida Loca Jalapeno Wine

Add all ingredients to a frying pan and cook till chicken is fully cooked.

Katheryn’s Catering,  Indianola, IA

Fresh Lake Trout and Salmon Mousse Roll

Served with La Vida Loca GarlicWine

Burre Blanc

To Serve 4

4 6 oz skinless fresh lake trout filets

12 oz fresh salmon without skin

3 shallots, minced

4-6 oz unseasoned bread crumbs

2 egg yolks

4 Tbsp melted butter

Salt and fresh ground pepper to taste

To Make Mousse:

Grind salmon till smooth in food processor, add minced shallots, and continue to pulse, add egg yolks, continue to pulse, add 3 oz of cream, continue to pulse and slowly incorporate cream. Add 4 oz bread crumbs, continue to pulse, if mixture is not thick enough, add the rest of the bread crumbs, salt and fresh ground pepper to taste. Place this mixture in a pastry bag with a tip.

Lake Trout preparation:

Preheat oven to 350 degrees. Using a 6 oz fresh lake trout filet, pipe or spoon salmon mouse into center of trout filet skin side up. Roll filet tightly together but don’t disperse the mousse. (Put rolled trout filet open end down into baking dish. Drizzle with melted butter and bake at 350 degrees for approximately 5 minutes, then turn oven down to 300 degrees and bake till mousse is firm to touch, approximately 15 minutes.

Chef Cody James, Manhattan Catering

Recipes with Autumn Harvest Wine

APRICOT AND WHITE CHEDDAR PANINI

1 tbsp apricot jam

2 slices sourdough bread

2 ounces sliced white cheddar

1 tbsp butter

Spread the jam over 1 side of the sliced bread. Add the cheese and top with a second slice of bread. Spread ½ tbsp butter on each side of the sandwich. Heat skillet over medium heat until the cheese melts, 2 minutes per side. Makes one sandwich.

Serve with La Vida Loca Autumn Harvest Wine

Sans Souci’ Personal Chef Service

AUTUMN HARVEST COLADA’S

1 cup Pina Colada mix

½ cup Strawberry mix

3 cups Autumn Harvest wine

Ice to top – blend and mix

Jennifer Mace

BUBBLY AUTUMN HARVEST

Mix equal parts  of Autumn Harvest with your favorite Champaign .

Colleen Heatherton

Recipes using Garlic Wine

BURRE BLANC

(Butter Sauce)

16 oz La Vida Loca Garlic Wine     

8 oz butter, cubed and softened

4 oz heavy whipping cream          

 2 Tbsp lemon juice

Pinch of parsley and basil or a dash or basil wine

Salt and ground pepper to taste

Place wine in a heavy sauce pan and reduce to 4 oz, add cream and reduce this to 4 oz now add the lemon juice and remove from heat. Add the cubed butter and whisk till smooth. Add salt and pepper to taste. Keep warm till serving. Drizzle over fresh fish, pasta, or couscous

Chef Cody James, Manhattan Catering

LA VIDA LOCA GARLIC WINE BREAD DIP

¼ c Extra virgin olive oil

¼ c. La Vida Loca Garlic Wine

1 T crushed fresh rosemary

Combine oil and whine and whisk vigorously. Use extra rosemary for garnish, if you lik. Serve with focaccia bread with Olives.

Chef Tom White

Recipes with La Vida Loca Red Wine

SANGRIA

1 Bottle La Vida Loca Red
Juice from 2 oranges
4 peaches, cut into small pieces
5 spoons sugar
2 pieces of lemon skin

Put the wine into a jug, add the sugar, and stir until dissolved. Squeeze the oranges and add the juice to the jug. Save a slice of orange skin to decorate.

Wash peaches, peel them and cut into small quarters. Add them to the jug. You can use any in-season fruit.

Put the jug into the refrigerator. Sangria should always be served chilled. If you want to increase the alcohol content, add a small amount of cognac or rum.

TONY’S LA VIDA LOCA SANGRIA

Divvy out the proportions like this:

¼ La Vida Loca Wine
½ Orange Juice
¼ Lemonade

Mix chill and serve.

Tony PUtz