Stoney Ridge Winery and Chief Supermarkets Present: Wine & Dine


"Everyday Grilling"

  • Grilled Taco Burgers w/Avocado sauce
  • Jalapeno Poppers
  • Grilled Pineapple
  • Wine Pairing: Stoney Ridge Riesling or Ridge Red

    Grilled Taco Burgers

    • 1 lb. ground beef
    • 1 lb. ground seasoned sausage
    • 2 pkg. of taco seasoning
    • Cheddar cheese slices
    • Buns
    • Butter

    Combine all ingredients and mix well. Make into generous patties. Grill on medium heat to your preference. Add slice of cheese and melt. Butter each side of the buns and lightly grill. Assemble burgers. (See recipe for avocado sauce.)

    Avocado Sauce

    • 2 very ripe avocadoes – mashed
    • 1 T. lime juice
    • 1 minced clove of garlic
    • Salt and pepper

    Mix all ingredients together. Use this as a mayo for your Taco Burgers. Garnish Burgers with red onion, romaine lettuce and tomatoes.

    Grilled Jalapeno Poppers

    • 12 Fresh whole Jalapenos (tops off and cored out)
    • 12 large cubes of cheddar cheese
    • 12 slices of bacon
    • 12 toothpicks

    Use a holder for Jalapenos that will keep them upright. Insert cubes of cheese into cavity of peppers. Wrap bacon around peppers and secure with a toothpick. Place on indirect medium heat. Grill until peppers are slightly tender, cheese is melted and bacon is crisp.

    Note: watch for “flare ups” on the grill while bacon is cooking.

    Grilled Pineapple

    • 1 whole fresh pineapple
    • 2 T. melted butter
    • 1 T. honey
    • 1 T. lime juice and zest
    • Coconut

    Peel and cut pineapple in thick slices. Blend butter, honey, lime juice and zest together. Brush mixture on pineapple before, during and after grilling. Grill until fruit has grill marks and looks caramelized. Garnish with coconut. You could also serve with ice cream.

    "Gourmet Grilling"

    • Red Wine Marinated SteakM
    • Steak Onion Rings
    • Roasted Red Pepper w/ Pesto & cheese
    • Grilled Banana splits
    • Wine Pairings: Stoney Ridge Shiraz, Marechal Foch or Ridge Red

    Red Wine Marinate (for steak)

    • 1/2 bottle of Stoney Ridge dry red wine (Shiraz or Marechal Foch)
    • 1/4 c. Olive oil
    • 1 or 2 gloves of garlic – whole
    • 1 – 2 springs of fresh Rosemary – minced

    Rub Garlic and Rosemary on steak. Put wine and oil in a zip lock bag. Add the steak to the bag and seal tightly. Marinate for several hours. Grill meat at room temperature. Serve with Steak onion rings.

    Steak Onion Rings

    • 2-3 large sweet onions
    • 1 c. flour
    • Garlic salt
    • Pepper
    • 1/2 t. paprika
    • Vegetable oil

    Peel onions and slice medium thickness, as to make “rings”. Mix flour & seasonings together. Dredge onion rings in flour mixture. Ideally, use a cast iron skillet. Pour enough oil in the skillet to a depth of 2-3”. Using a candy thermometer, heat the oil to 350 degrees.


    Carefully drop onion rings in the oil. Cook until golden and slightly tender. Drain on paper towels. Serve on top of the steak.

    Grilled Red Peppers w/ Pesto & Cheese

    • 2 – 4 Red Bell Peppers – halved and seeded
    • Olive Oil
    • Pesto – jared or homemade
    • Cheese – shredded white (i.e. provolone, pepper jack)

    Brush halved peppers with olive oil and place on grill in indirect heat. As soon as peppers are slightly soft & charred, spoon pesto into cavity of pepper and add cheese. Heat through & melt cheese. Serve immediately.

    Note: these will cook quickly.

    Grilled Banana Splits

    • 4 firm bananas (skins on)
    • 2 dark chocolate candy bars
    • 1 c. sliced strawberries
    • 1/2 c. pineapple tidbits – drained
    • Vanilla Bean ice cream
    • Shredded coconut (optional)

    Lay bananas on their side (with skins on). With a paring knife, slice length wise & slightly separate. Place chocolate pieces in center. Place whole bananas on the grill in indirect heat. Banana skin will turn black. When chocolate is melted, turn off the grill and carefully plate each banana individually. Add a scoop of ice cream. Spoon some strawberries and pineapple on the top of the banana and garnish with coconut. Eat right out of the peel.

    The best tasting, funniest looking dessert!

    "Grilled Pizza"

    • Pizza Crust I “Classic”
    • Grilled Pizza II (No rise dough) Rapid Crust
    • Summer White Sangria

    Pizza Crust I “Classic”

    • 2 1/2 c. flour
    • 2 T. sugar
    • 1 t. salt
    • 1 c. very warm water (120 - 130 degree F)
    • 1 T. yeast
    • 2 T. olive oil
    • Cornmeal for dusting

    Preheat grill and pizza stone to 400-450 20 degrees 20 minutes before starting. Dissolve yeast in warm water. Gradually add remaining ingredients. Knead for 2-3 minutes or until dough feels soft and “silky”. Place dough into oily bowl, cover with a towel and place in a warm area until dough has doubled in size (approximately 30 – 60 minutes). Punch down and divide into personal sized portions. Roll-out the dough on a surface dusted with cornmeal. Brush olive oil on bottom side of crust and place on the hot stone. Brush top side of crust with olive oil and flip. Immediately, add the sauce, cheese, veggies etc. Close the grill lid and bake until bubbly and golden. Cut and serve. Crust will make 2 pizzas.

    Grilled Pizza II (No rise dough) Rapid Crust

    • 1 3/4 to 2 1/4 cups all-purpose flour
    • 1 envelope Fleischmann’s Pizza Yeast
    • 1 1/2 t. sugar
    • 3/4 t. salt
    • 2/3 c. very warm water (120 – 130 degree F)
    • 3 t. oil
    • Pizza sauce, topping and cheese

    Preheat grill and pizza stone to 400 - 450 degree 20 minutes before starting. Combine 1 cup flour, yeast envelope, sugar and salt a bowl. Add warm water and oil. Mix until all blended together. Gradually add 1/2 cup flour until soft dough ball is formed. Knead for 4 minutes on a floured surface, adding additional flour as needed. Divide dough into personal sizes. Roll-out dough on floured surface. Brush bottom side and place crust on hot stone. Brush top side with olive oil and flip. Add sauce, topping and cheese. Close lid, bake until bubbly and golden. Cut and serve.

    Idea: Try a “theme” pizza such as Alfredo sauce w/ deli roast beef. A pre-cooked sliced potatoes with bacon, cheddar cheese and sour cream is a very hearty pizza.

    To make a dessert pizza: Brush with butter instead of olive oil. Sprinkle generously with cinnamon sugar or use any flavor of fruit pie filling for a topping.

    Note: While rolling out the crust, make sure you are preheating the grill and pizza stone. Keep the grill lid down to create the environment of a pizza oven. Have all pizza toppings handy because the crust will cook fast. Invite your friends over and have everyone bring a couple different toppings. Makes for a great summer party.

    Summer White Sangria

    • 2 bottles of cold Stoney Ridge Riesling Wine
    • 1 sm. 4 oz can of frozen limeade concentrate
    • 1 orange – squeeze juice and then slice
    • 1 lemon – sliced
    • 1 lime – sliced
    • 1 c. frozen red / black grapes.

    Use your prettiest pitcher and add all ingredients and stir. Chill and serve.


    How to cook a Panini

    In a Panini press: Preheat the press. Add your sandwich and cook according to the manufacturer’s instructions until golden and crisp, 3-5 minutes.

    On the stove: Preheat a skillet with butter or oil to medium low. Add your sandwich, and then press a heavy pan on top to weigh it down. Cook until golden and crisp, 3-4 minutes per side.

    Sandwich #1 – Roast Beef Reuben Panini

    • 2 T. olive oil
    • 3 c. shredded green cubage
    • 1 onion – sliced thin
    • ½ lb deli chipped roast beef
    • 2 lg. slices Havarti or Swiss cheese
    • ¼ c. Thousand Island dressing
    • 4 slices marbled rye bread
    • 1 T. butter

    Heat olive oil in a skillet. Add the cabbage and onions, sauté until slightly tender. Spread Thousand Island dressing on 2 slices of bread. Layer the roast beef, cheese, cabbage and onions on bread. Melt butter in a skillet. Press and grill both sides of the sandwich until golden brown. Makes 2 sandwiches.

    Sandwich #2 – Thanksgiving Turkey Panini

    • ½ lb deli chipped turkey
    • 2 slices cheddar cheese
    • ¼ c. cranberry sauce
    • 4 slices of ciabatta or focaccia bread
    • 1 T. butter

    Layer the turkey, cheese and cranberry sauce between 2 slices of bread. Melt the butter in a skillet. Press and grill on both sides of the sandwich until golden brown. Makes 2 sandwiches.

    Sandwich #3 – Apple – Brie Panini

    • 1lg. Granny Smith apple thinly sliced
    • 4 oz Brie cheese – slices
    • Olive oil
    • Dijon mustard
    • 4 slices ciabatta or white Italian bread

    Brush inside of 2 slices of bread with olive oil and Dijon mustard. Layer the apples and Brie cheese. Press and grill on both sides of the sandwiches until golden brown. Makes 2 sandwiches. (Optional: substitute mustard for apple butter)

    Sandwich #4 – Peanut Butter and Banana Panini

    • 2 T. honey
    • ¼ c. Peanut Butter
    • 2 Bananas – slices lengthwise
    • 4 slices of white Italian or Cinnamon Swirl bread

    Drizzle honey on each slice of bread. Spread the peanut butter on the bread and layer the bananas. Press and grill on both sides until golden brown.

    Idea: serve the Panini with a cup of soup, fresh fruit or just a handful of Kettle Chips

    Pumpkin Pie Milkshakes

    • 1 quart Vanilla Ice Cream
    • 1 can of Pumpkin Pie mix

    In a blender, combine ice cream and pumpkin pie mix. Blend according to your taste. Leftovers can be frozen and re-blended. Makes 6-8 servings.

    "Light Autumn Luncheon"

    • Squash Soup in Pumpkin Bowls
    • Craisin & Pecan Garden Salad w/ Warm Cider Vinaigrette
    • Country Apple Fritters

    Wine pairing: Stoney Ridge Pinot Grigio or Vineyard Dew

    Squash soup in Pumpkin Bowls

    Bowl preparation:

    • 4 small baking pumpkins (could also use acorn squash)
    • 2 t. sugar
    • 2 t. sea salt

    Preheat the oven to 400 degree F. Use a pairing knife to cut a circle around the top of the pumpkin. This will be your lid. Remove the lid and scoop out the seeds and fibers. Sprinkle ½ t of salt and sugar in each pumpkin cavity. Place the pumpkins and lids on a backing sheet and roast until tender.

    (20 – 40 minutes)

    Soup preparation:

    • 3 T. butter
    • 1 medium butternut squash (peeled & cubed)
    • 1 small onion – minced
    • 1 t. sea salt
    • 4 springs of thyme
    • 1 t. sugar
    • 1 27 oz. can of chicken broth
    • 5 T. heavy cream
    • Fresh ground pepper

    Melt the butter in a large pot. Add onion and salt. Strip thyme leaves and add to the pot. Cover about 5 minutes or until onions are soft. Add squash and sugar. Stir for another 3-4 minutes. Add a can of chicken broth and bring to a boil. Reduce the heat and simmer uncovered until the squash is tender (15 min). Working in batches, transfer the soup to a blender or a hand-held immersion blender. Puree until smooth. Return the soup to the pot and stir in the cream. Season with salt & pepper. Ladle hot soup into the roasted pumpkin bowls.

    Garnish with several of these choices:

    • Pepitas (pumpkin seeds)
    • Crumbled bacon
    • Paprika or Chili Powder
    • Fried Onions Rings
    • Sage or Parsley
    • Tortilla Strips

    Craisin & Pecan Garden Salad

    • 1 or 2 – 5 oz bag of Pre-Washed Spring Salad Mix
    • ½ c. Craisins
    • ½ c. Pecans (whole or halved)
    • 1c. Crisp Apple Chips (Seneca Brand – Chief Produce Dept)
    • 1 c. cubes of white salty cheese (i.e. Farmer, Havarti, Swiss)

    Warm Cider Vinaigrette

    • ½ c. Apple Cider (or apple juice)
    • 1 T. cider Vinegar
    • 2 T. minced Shallots
    • 1 T. Dijon Mustard
    • 1/3 c. olive oil
    • 1 t. sea salt
    • ½ t pepper

    In a small sauce pan, combine apple cider, vinegar and shallots. Cook 6-8 minutes, cider should be reduced to about ¼ cup. Take off the heat and whisk in the mustard, olive oil, salt and pepper. Spoon enough vinaigrette over the salad to moisten and server immediately.

    Country Apple Fritters

    • 2 c. flour
    • ¾ c. sugar
    • 1 T. baking powder
    • 1t. sea salt
    • 1 t. cinnamon
    • 2 eggs
    • 1 medium size chopped apple
    • ½ c. apple cider or apple juice
    • Canola Oil (2-3 inches deep in a sauce pan)
    • Cinnamon sugar
    • Maple syrup (optional)

    Mix all the dry ingredients together. In a separate bowl, mix all the wet ingredients together. Add the wet to the dry and stir only until moistened. Heat the oil in a heavy sauce pan to 375 degrees – using a candy thermometer. Drop spoonfuls of batter in the hot oil. Turn with a spatula or tongs until both sides are golden brown. Drain on paper towels and sprinkle with cinnamon sugar. Serve with maple syrup.