Cookbooks

Tasting Along The Wine Road

Cookbook Series from our annual Wine & Food Affair event

Favorite recipes & wine pairings from our member Wineries & Lodgings

Volume # 8	Volume # 5	Volume # 4	Volume # 3

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FEATURED RECIPE FROM COOKBOOK, VOLUME 6

Chef Christopher Greenwald
Iron Horse Vineyards
Estate Pinot Noir Grilled Chicken with Butternut Squash, Shiso and Asiago Salad

Chicken:
1 5 lb. Natural chicken (cut into 10 pieces)
1 bottle Iron Horse Estate Pinot Noir
1/2 cup Iron Horse Estate Extra Virgin Olive Oil
1 head garlic (cut in half horizontally to expose cloves)
1 2-inch piece of ginger root (sliced)
5 whole Star anise
1 t. red pepper flakes
1-bunch scallions (chopped)
3 fresh bay leaves
3 T. gray sea salt
1 T. Coarse ground black pepper

Salad:
1 butternut squash (peeled and cut into 1/2 inch cubes)
1/4 cup Iron Horse Estate Extra Virgin Olive Oil
1/4 cup shiso leaves (julienne)
1 shallot (minced)
Juice of 1 lemon
1 T. Sea salt
1 t. fine ground white pepper
4 oz. Vella Asiago (shaved)

For chicken:
Mix all ingredients together in a non-reactive bowl or heavy-duty plastic bag and refrigerate overnight. Remove from marinade and let drain for 30 minutes while preparing a 100% mesquite wood charcoal fire. When ready grill chicken until done serve immediately with squash salad on side.

For salad:
Toss squash with olive oil and 1/2 T. salt. Roast in 400-degree oven for 30 minutes or until tender but not to soft. Remove and let cool. Mix rest of ingredients in salad bowl except cheese and toss with squash. Garnish with asiago and serve.

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