If you ever happen upon a weekend where you feel like barbecuing but the weather doesn’t want to cooperate, here are three things you can do turn that gloomy day into a happy one.
First, start by making a pitcher of Sangria. This one was was inspired by a complimentary bottle of Woodbridge by Robert Modavi Pinot Grigio I received. Sangrias are typically suited to the taste of the person making it so I opted for 2 white peaches, 2 oranges and a lemon plus a handful of grapes.
The amount of fruit used was beyond generous but my goal was to enjoy a generous amount of fruit after the Sangria was gone. I couldn’t have been happier with it but you could totally use one of each piece of fruit with half a handful of grapes instead.
Second, make a bowl of your favorite sweet cole slaw. I use a little sugar, pineapple juice and finely diced pineapple to make mine. It’s a family favorite and goes great with barbecue entrees which leads me to that Third something on our list.
Since grilling is not an option during inclement weather, pan fry three or four lightly seasoned chicken breasts in a skillet with a little olive oil. These were sprinkled with a bit of Magic Unicorn seasoning salt. That’s all. After they’ve cooked through, remove the chicken breasts from the pan and cut them up into bite sized pieces. Return them to the pan, then grab a bottle of Daddy Sam’s Woodbridge by Robert Mondavi Wine ‘Cue Sauce.
I received a complimentary bottle of the sauce infused with a Woodbridge by Robert Mondavi Cabernet Sauvignon. That’s right, wine infused sauce. How wonderful!
Since it’s versatile enough to use as a marinade, dipping sauce or topping, I figured it would be a great alternative to our traditional barbecue sandwich. I just opened the jar and poured enough over to get the chicken well coated. How much you use depends on how “saucy” your tastebuds are!
To serve, the chicken was scooped on top of a toasted bun.
Then a heaping spoon of cole slaw was piled on top of the chicken.
This sandwich plus a glass of the White Peach Sangria I made earlier were great together. I’m totally going to do this again when the weather is nice enough to do some grilling. I bet it would surely be kicked up a notch if the chicken had some smoky flavor to it. If you would like to try the sauce, it is available through September 30, 2015 on Amazon.com.
You may also ENTER TO WIN one of three jars I’m giving away. Three lucky winners will be chosen via Rafflecopter below. It’s easy to enter. Go for it and have fun!
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INSPIRED RECIPES
Woodbridge by Robert Mondavi Star Spangled Sangria
Serves 8
½ cup sugar
½ cup lemon juice
1 (10 ounce) bottle club soda
1 (750 milliliter) bottle of Woodbridge by Robert Mondavi Pinot Grigio
1 lemon, sliced
Ice
Strawberries, blueberries and mint leaves for garnish
1. Dissolve sugar in the lemon juice in a large pitcher.
2. Add club soda, Pinot Grigio, lemon slices and mix well. Note, do not add ice cubes until ready to serve or it will dilute the sangria.
3. Pour into glasses and garnish with star fruit, strawberries, blueberries and/or mint leaves
*Entertaining Tip: when making for a large group, double or triple using a large container with a tap. Put the ice in a tube in the center of the container to keep it from diluting the mixture, but keep it cold. Add in some of the strawberries and oranges in the container to give the drink a festive touch!
Oven-Baked Woodbridge Wine Chicken Wings
Serves 4-6
2 cups Woodbridge by Robert Mondavi Cabernet Sauvignon
¼ cup clover honey
2 large cloves garlic, minced
2 tablespoons dark brown sugar
3 tablespoons Woodbridge Wine ‘Cue Sauce
½ cup sherry vinegar
1 tablespoon coarsely ground black pepper
2 scallions, white and green parts both, cut into thin rounds
1 pound (about 16 pieces) chicken wings
Kosher salt
2 tablespoons unsalted butter, melted
2 teaspoons hot paprika
The juice from 1 large lemon
1. Preheat the oven to 350F
2. Make the honey glaze: In a large skillet, reduce the Woodbridge by Robert Mondavi Cabernet Sauvignon over medium heat until there is only about ¼ cup liquid. Pour the wine into a medium bowl to cool. In the same skillet, bring the honey, garlic, dark brown sugar and Woodbridge Wine ‘Cue Sauce to a simmer. When it starts to foam and turn light brown, remove the skillet from the heat and pour in the sherry vinegar. Return the skillet to the heat and allow it to simmer until it becomes like a light glaze, 12-15 minutes. Stir in the black pepper and scallions and pour it over the red wine in the bowl. Whisk to blend. Taste for seasoning.
3. Prepare and cook the chicken wings: Cut each chicken wing at each joint so each wing is cut into 3 parts. You will have 36 pieces including the wing tips. Season them with salt. In a small saucepan, melt the butter and stir in the paprika. Put the wings on a sheet pan and brush them with the melted butter mixture. Bake them for 5-8 minutes. Turn them on their second side and brush with the remaining butter mixture. Then, put the tray under the broiler and cook for an additional 3-5 minutes or until fully cooked.
4. Finish the dish: Toss the chicken wings in the honey red wine glaze and squeeze the lemon juice over them.
– recipe Courtesy of Food Network’s Chef Alex Guarnaschelli –
Disclosure: The bottle of Woodbridge by Robert Mondavi Pinot Grigio was complimentary. The jars of Woodbridge Wine ‘Cue Sauce were also provided as giveaways to three of my awesome readers. I received no monetary compensation for this post. All opinions are based on my own personal experience. You can view my full Disclosure Policy here.
