Summer Grilling….from Brindy’s Kitchen

Brindy, Harney Lane’s Wine Club Manager The wonderful weather we have been having this year has inspired me to get outdoors and enjoy evenings around the BBQ with wonderful wine, friends and new seasonal tried and true recipes! The Pepper n’ Spice Chicken is a perfect dish for your  Summer get together. Easy, great served warm or cool and sure to please a crowd! The hint of spice pairs wonderfully with our crisp, fruit-forward 2013 Albarino while also standing up to the more rich and structured 2010 Tempranillo.   Pepper ‘n’ Spice Chicken 4-5 quarter cut chicken thighs (you can also use your refrigerated leftover grilled chicken pieces) 2 T toasted sesame oil Fragrant Asian rub 4 ... Read More...
Brindy close up

Brindy, Harney Lane’s Wine Club Manager

The wonderful weather we have been having this year has inspired me to get outdoors and enjoy evenings around the BBQ with wonderful wine, friends and new seasonal tried and true recipes! The Pepper n’ Spice Chicken is a perfect dish for your  Summer get together. Easy, great served warm or cool and sure to please a crowd! The hint of spice pairs wonderfully with our crisp, fruit-forward 2013 Albarino while also standing up to the more rich and structured 2010 Tempranillo.

 

Pepper ‘n’ Spice Chicken

4-5 quarter cut chicken thighs (you can also use your refrigerated leftover grilled chicken pieces)

2 T toasted sesame oil

Fragrant Asian rub

4 whole star anise

1 t Szechuan peppercorns

1 t fennel seeds

1 cinnamon stick, broken

6 cloves

2 garlic cloves finely chopped (I like to add one or two more)

Grated zest of two unwaxed limes

1 t salt

Pepper ‘n’ spice dipping sauce

6 large red chilis, seeded and chopped

4 garlic cloves, chopped

1 t peeled and grated fresh ginger

1 t sea salt

½ c rice wine vinegar (more if needed)

½ c sugar

Fragrant Asian rub…Toast the whole spices in a dry skillet over low to medium heat for 1-2 minutes or until golden. A good indicator is when they become very aromatic. Remove from the pan, set aside and let cool. Transfer to small food processor or spice grinder and crush into a coarse powder. Add the spices to another bowl and add lime zest, garlic, and salt. Mix well. Set aside to infuse.

Pepper ‘n’ Spice dipping sauce…put the chilis, garlic, ginger and salt into a food processor and blend to coarse paste. Transfer to a saucepan, add vinegar and sugar, bring to a boil and simmer gently partially covered for 5 minutes or until the mixture becomes a thin syrup. I like to add a bit more vinegar. Remove from heat and let cool.

Prepare the chicken…Place chicken into a dish and add the rub and sesame oil working into the chicken pieces. Marinate in the refrigerator for 2 hours but return to room temperature before grilling.

Preheat your grill and cook chicken over medium hot coals for 15-20 minutes turning after 10 minutes. If using leftover pieces of cold pre-grilled chicken, you can warm on BBQ without drying out for half the grill time. Squeeze with a bit of lime juice if desired and serve with Pepper ‘n’ Spice dipping sauce.

This recipe serves roughly 4.

Growing Up

Well….it’s summer vacation for the kids (aka Lizzy and James)! Don’t we all miss the days of summer break with nothing to worry about but how to stay cool! That said, I’ve been watching our kids over the last couple weeks and it’s reminded me of some of the unique things of growing up on a ranch and now a winery. There are definately some disadvantages, I have to say. For instance, I never learned to skate board and I never got TOO attached to any animal.  Our vacations were infrequent and the pay I earned pulling leaves one summer wasn’t anything to brag about. (I think I earned $1 at ... Read More...

Well….it’s summer vacation for the kids (aka Lizzy and James)! Don’t we all miss the days of summer break with nothing to worry about but how to stay cool! That said, I’ve been watching our kids over the last couple weeks and it’s reminded me of some of the unique things of growing up on a ranch and now a winery.
There are definately some disadvantages, I have to say. For instance, I never learned to skate board and I never got TOO attached to any animal.  Our vacations were infrequent and the pay I earned pulling leaves one summer wasn’t anything to brag about. (I think I earned $1 at 10 cents a vine) But, I also got to do things most kids don’t ever experience. I remember riding to the winery with my dad, climbing up on my tippy toes to get our weight tag for our load and then controlling the mechanism that dumped our gondola of grapes into the crusher. I also have vivid memories of searching for the biggest bunch of grapes for the grape festival and riding through the vineyard to my friends house.
Hopefully, my kids will have similar memories that stick with them….like helping with pressing (their favorite job), driving the quad or forklift, helping on the bottling line, and getting to run back and forth to their grandparents at their leisure.  How many kids get to do these things at their age?  I always tell people that Ian probably knows more than I do about what’s going on in the vineyards and this summer is no exception as he has been spending lots of time checking vineyards with Kyle.  This is our life, not just our work, and they have definitely been involved from day 1!! And, I do have to admit that they think its pretty cool that they have their names on a bottle and vineyard!!  Enjoy a few pics of them enjoying the ranch and winery life.
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The vineyards and winery are a tremendous amount of work but I hope that someday our kids will appreciate that they were able to watch and then work alongside us. Hopefully it will teach them invaluable lessons about hard work, responsiblity and the joys of your accomplishments!! Cheers!!