Food & Pairings
Meatball Tikka Masala
This recipe is a great crowd pleaser as it can be done ahead and pairs well with both red and white wines.
For the Meatballs
1 pound ground lamb
1 pound ground beef
2 egg yolks
1 medium onion, chopped roughly
1 clove of garlic, smashed
½ tablespoon grated ginger
1 teaspoon lemon zest
1/8 teaspoon red pepper flakes
3 tablespoons of plain Greek yogurt
2 slices of bread, pulsed in the food processor to make fresh breadcrumbs
Salt and pepper to taste
After making your fresh breadcrumbs, remove from food processor and set aside. Place onion, garlic, ginger, lemon zest and pepper flakes in food processor until chopped finely. Add in egg yolks and yogurt and pulse until combined. Fold the wet mixture into the breadcrumbs and set aside momentarily. Take your ground meats and gently break into bits to combine, taking care not to overwork the meat. Season the meat with salt and freshly ground black pepper and add the wet mixture. Gently fold in the wet mixture until well incorporated. After mixing, take a small spoon of mixture out and form a small ball and place in the microwave for roughly 30 seconds. This will allow you to check the seasoning on your meatballs. If the seasoning is to your liking, cover the bowl and place in the refrigerator for 30 minutes. This will make the meatballs more cohesive and easier to roll.
After your meatballs are rolled you can cook them at 350° F for 20 to 30 minutes and add to the sauce or you can pan fry them beforehand and keep in a warm oven just until the sauce comes together.
For the Sauce*:
2 tablespoons of butter or olive oil
2 to 3 cloves of minced garlic
1 tablespoon of paprika (sweet or smoked – your choice)
2 teaspoons ground cumin
1 ½ cups of canned tomato sauce (1 small can)
1 ½ cups of heavy cream or evaporated milk
Chopped cilantro to garnish
In a large saucepan or medium Dutch oven over medium heat, melt your butter or heat your olive oil. Stir in the garlic and cook until fragrant, taking care not to burn. Stir in the paprika and cumin and stir until fragrant. Add the tomato sauce and cream or milk and bring to a simmer over medium heat. Simmer for 20 minutes or so. Evaporated milk will result in sauce with a thinner consistency but still good. Add the warmed meatballs from the oven to combine and simmer an additional 10 minutes. Serve over rice and garnish with chopped fresh cilantro.
This sort of spicy Indian dish pairs well with a crisp and floral Chardonnay or Pinot Gris or even a spicy Syrah.
*Sauce recipe adapted from Christine Ha's Recipes from My Home Kitchen (2013)
Flatbread Pizza with Hummus
This is our go to snack on late nights working at the winery as well as for Pizza whatever day when we don't feel inspired to create something new.
Flatbread (You will need some good thin soft flatbread that will crisp up when you cook it in the oven. Our go to brand is California Lavash.
Hummus (flavor of your choice – roughly ¼ per flatbread)
Pizza Sauce (roughly 3 tablespoons per flatbread)
Pizza toppings of your choosing
For the Hummus:
We vary this all the time. We've done roasted red pepper, spinach, roasted carrots, artichokes and spinach ... The possibilities are endless and preparation couldn't be easier. We make double or triple batches and keep containers in the freezer. We use it to smear on sandwiches or even as a quick flavor add to plain pasta or rice.
For Basic Hummus:
15 oz can of chickpeas, drained but reserve the liquid
2 cloves of garlic, minced
2 tablespoons of tahini
2 tablespoons of lemon juice
1 tablespoon of olive oil
1 teaspoon of cumin
¼ teaspoon of smoked paprika
Salt and pepper to taste
½ cup of roasted red pepper strips
2 cups of packed spinach
1 cup of packed spinach and ¼ cup of chopped artichoke hearts
Place all basic hummus ingredients in the bowl of a food processor and add your optional flavoring. Feel free to experiment with different flavors, herbs or spices. Pulse until the desired smooth consistency. If the mix is too dry, you can add some of the reserved liquid from the beans.
To Assemble the Pizza:
Take flat bread and place it on a foil lined baking sheet and smear on a thin layer of hummus. Above that, add a small bit of sauce and layer with your choice of toppings. Generally, we bake our pizzas at 425°F for 16 to 18 minutes rotating halfway through. Like any pizza recipe these are cooking guidelines and you should watch carefully.