The One and Only, Dry Rosé Appetizer
& 2018 High Plains Sunset Rosé
You love wine and food, so we are starting a new project. We have asked Shannon Brown, a long time team member of Bingham Family Vineyards to share her expertise at creating wonderful wine and food pairings. Gather the wine and the ingredients and try our first recipe with us.
My Bingham Variation
I made a few changes including using broccoli sprouts from the local Wolfforth Farmers Market in Wolforth, Texas. Or were they the salad sprouts? I am not sure that I know, but the carrot, broccoli, and salad sprouts were all good.
We just found out that we will be able to sell our wines at the Wolfforth Farmer’s Market in Wolfforth starting Saturday, May 16th. More information coming soon.
I do not grill myself, so I used this recipe for Smoky Pan Roasted Corn on the Cob from Rachel at MashupMom.com. I was not sure that this was going to work, but the corn was delicious and only took about 8 to 10 minutes to cook four ears.
We are getting an HEB in Lubbock soon, but I was not able last week to purchase the “Better Than Good Bacon Vinaigrette”. I used Shannon’s suggestion for the “Bacon Vinaigrette” from Robyn Stone at AddAPinch.com as Shannon suggested.
I think that I might have made mine chunkier than suggested, but it was perhaps all the better.
Recipe and Printing
- Grill (or cast iron skillet)
- 2 ears corn in husks if grilling
- 1 Roma tomato
- 1 tbsp olive oil
- 1 dash salt to taste
- 1 dash pepper to taste
- 1/4 tsp garlic powder
- 6 oz fresh mozzarella or burrata or even goat cheese
- 1 handful arugula or basil
- 12 thin slices French bread country Italian bread
- 1/4 cup Better Than Good Bacon Vinaigrette from HEB
- Roast ears of corn in husks directly over grill on high heat for 20 – 25 minutes. The husks will get charred and brittle, this in normal. Pull the corn off of the grill when soft and let cool before peeling the husks off. Stand the ear of corn upright and use a paring knife to slice the kernels off of all sides into a medium sized bowl.
- Dice the Roma tomato into 1/4" pieces and add into bowl of corn
- Mix bowl of corn and tomatoes with olive oil, small dash of red chili flakes, 1/4 tsp of garlic powder, and salt and pepper to taste.
- Spread cheese on slice of bread
- Add bed of greens (arugula or basil)
- Add 2 heaping spoons of corn mixture
- Drizzle bread with bacon vinaigrette
Nutritional information is provided as a courtesy and should not be construed as a guarantee.
Now you have the recipe. Don’t forget to buy the wine.