KRIS On the Patio Recipes

RECIPES

GRILLED SHRIMP TACOS

PERFECTWITH KRIS PINOT GRIGIO

PREP TIME: 40 min DIFFICULTY: Easy Cannot be frozen. Serves 4.

INGREDIENTS: 2 tbsp mayonnaise 1 tbsp sour cream 1/2 tsp white sugar 1 tsp apple cider vinegar 1/2

METHOD: 1 Stir together mayonnaise, sour cream, sugar and vinegar with 0.5 tsp salt and 0.25 tsp freshly ground black pepper in a large mixing bowl. 2 Add both cabbages and carrot, stirring thoroughly until coated. Cover and chill until needed. 3 Whisk together olive oil with lemon juice, chili powder, paprika and cumin in a large mixing bowl. 4 Add shrimp and mix with your hands to coat in the marinade. Cover and set aside for 10 minutes. 5 Preheat broiler to hot. Spread shrimp out on a grilling tray in a single, even layer. Season with salt and pepper. 6 Grill for about 4 minutes, turning once, until cooked through and firm to the touch. Remove from broiler and set aside to cool slightly. 7 Warm tortillas in a dry pan set over a medium heat until hot. 8 Top tortillas with prepared coleslaw and then shrimp before serving with a garnish of cilantro leaves.

small red cabbage, shredded small white cabbage, shredded

1/4

2

small carrots, shredded

2 tbsp

olive oil

1

lemon, juiced smoked paprika chili powder ground cumin

2 tsp 1 tsp 1 tsp

16

fresh shrimp, peeled and deveined

8

small flour tortillas cilantro leaves, to garnish kosher salt freshly ground black pepper

BUFFALO CHICKENWINGS

PERFECTWITH KRIS PINOT GRIGIO

PREP TIME: 40 min CHILLING TIME: 1 hr DIFFICULTY: Easy Cannot be frozen. Serves 4.

INGREDIENTS: 2/3 cup all-purpose flour 1 tsp paprika 1 pinch cayenne pepper 12 chicken wings, separated with tips removed 6 cups canola oil, for deep-frying 7 tbsp buffalo sauce 4 tbsp unsalted butter, cubed kosher salt freshly ground black pepper

METHOD: 1 Mix together flour, paprika, cayenne, 0.5 tsp salt and 0.5 tsp black pepper in a large mixing bowl. Add chicken wings, toss well to coat, and then cover and chill for 1 hour. 2 After chilling, remove wings from the fridge. Pre- heat oil in a large, heavy-based saucepan to 375ºF. 3 As oil preheats, combine buffalo sauce with butter and a pinch of salt and pepper in a small saucepan. 4 Set over low heat and stir occasionally until butter has melted. Keep warm over a low heat. 5 When ready, fry wings in hot oil, working in batches, until deeply golden-brown and crisp, about 10–14 minutes, depending on size. 6 Remove from oil and drain on plates lined with plenty of paper towels. Cover and keep warm with aluminum foil. 7 After all the wings are cooked, add to the buttery hot sauce and toss to coat before serving in bowls.

BURGER SLIDERS

PERFECTWITH KRIS PINOT NOIR

PREP TIME: 25 min GRILLING TIME: 8 min DIFFICULTY: Medium Serves 8.

INGREDIENTS: 18 oz butter, melted 4 slices cheese of choice (optional) 8 2 tbsp

METHOD: 1 For the burgers: Preheat the grill to a moderately hot temperature. 2 Place the ground beef in a large mixing bowl and add 2 tsp salt and freshly ground black pepper to taste. 3 Incorporate the salt and pepper into the ground beef with your hands. Divide the mixture into eight and shape into patties between your hands. 4 Press your thumb into the center of each patty to leave an indent. Brush both sides of the patties with a little melted butter. 5 Carefully lay onto the grill and cook for 6-8 minutes, turning once, until the patties are lightly charred; place a slice of cheese on top of each patty (if using) about a minute before removing from the grill. 6 Remove from the grill and place on top of the bottom halves of the buns. Top with ketchup, lettuce, tomato, onion, and bun. 7 To serve: Serve on platters or wooden boards with food picks through the center and French fries on the side.

ground beef, at least 20% fat content

small size sesame seed buns, split tomato ketchup small curly leaf lettuce, torn into leaves large vine tomatoes, cored and cut into thin rings large white onion, cut into thin rings kosher salt freshly ground black pepper

1

2

1

GUACAMOLE

PERFECTWITH KRIS PINOT GRIGIO

PREP TIME: 10 min DIFFICULTY: Easy Cannot be frozen. Serves 4.

INGREDIENTS: 2 large ripe avocados, halved, pitted, peeled and diced 1 garlic clove, minced 1 dash Tabasco, plus extra to taste 1 lime, juiced 1

METHOD: 1 Combine avocado flesh with garlic, Tabasco, lime juice, cilantro, tomato and salt and pepper to taste in a serving bowl. 2 Mash well until mostly smooth, retaining some texture. Adjust seasoning to taste with moreTabasco, salt and pepper as needed. 3 Serve immediately with tortilla chips on the side.

small handful cilantro leaves, chopped small vine tomato, cored, seeded and finely diced tortilla chips, to serve kosher salt freshly ground black pepper

1

SPINACH AND ARTICHOKE DIP

PERFECTWITH KRIS PINOT GRIGIO

PREP TIME: 15 min DIFFICULTY: Easy Cannot be frozen. Serves 4.

INGREDIENTS: 1 cup frozen spinach, thawed and chopped 1 1/2 cups frozen artichoke hearts, thawed and chopped 3/4 cup cream cheese 3 tbsp sour cream 3 tbsp mayonnaise 1/2 cup fresh Parmesan, grated 1 tbsp lemon juice 1/4 tsp garlic powder 1/2 tsp kosher salt 1/4 tsp freshly ground black pepper wheat crackers, to serve

METHOD: 1 Bring 1 cup water to boil in a saucepan. Add spinach and artichoke, cooking until tender to the tip of a knife. 2 Drain well and tip into a mixing bowl. Gently warm cream cheese in a heatproof bowl in the microwave, microwaving in 10-second bursts. 3 Add cream cheese to spinach and artichoke along with remaining ingredients apart from crackers. Stir well until thoroughly combined. 4 Serve warm with wheat crackers on the side.

ANTIPASTO PLATTER

PERFECTWITH KRIS PINOT NOIR

PREP TIME: 5 min DIFFICULTY: Easy Serves 4-6.

INGREDIENTS: 5

METHOD: 1 Fold the peppered and Genoa salami slices and arrange on a platter. Arrange the prosciutto slices on opposite sides of the plate with the capocollo slices folded and placed on the edge. 2 Fill in the spaces on the plate with the dried apricots, ciabatta slices and a pot of the olives in their oil. 3 Place a small pot of the whole almonds on the side before serving.

large peppered salami slices large Genoa salami slices

5 8 7

prosciutto slices

capocollo slices 1/3 cup dried apricots 1

small ciabatta loaf, sliced

1 cup

mixed olives, in olive oil, reserved

1/2 cup whole almonds, in their shells