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Gold Medal Wine Club
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1-800-266-8888
5330 Debbie Road, Suite 200
Santa Barbara, California 93111
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Welcome to Gold Medal Wine Club. America's Leading Independent Wine Club since 1992. Celebrating 20+ Years!
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Deering 2008 Zinfandel Maus Vineyard
Deering2008 Zinfandel
Deering
Maus Vineyard

$37.00

Last Call
Platinum
Cade 2009 Proprietary Red Blend Napa Cuvee
Cade2009 Proprietary Red Blend
Cade
Napa Cuvee

$55.00

Last Call
Platinum
Hiatus 2010 Proprietary Red Blend APEX
Hiatus2010 Proprietary Red Blend
Hiatus Cellars
APEX

$72.00

Last Call
Garagiste
Morello  2012 Chardonnay
Morello 2012 Chardonnay
Morello Wines

$17.00

Last Call
Gold
Gemstone 2009 Proprietary Red Blend Estate Grown
Gemstone2009 Proprietary Red Blend
Gemstone
Estate Grown

$69.00

Last Call
Diamond
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*Does not apply to Sale or Specials wines.

Argentinean Locro

Aconcagua


Ingredients

1 cup dried white corn (hominy)
2 ears of fresh yellow corn, cut the kernals off the cobs
2 medium white onions, coarsely chopped
2 cloves garlic, thinly sliced
2 1/4 inch thick slices of smoked pancetta or slab of bacon, cubed
2 chorizos colorados or other slightly spicy
sausage, sliced
2 one inch thick pieces of osso buco (beef shanks)
1 tsp. ground cumin
1 tsp. sweet paprika
1/2 tsp. freshly ground black pepper
2 bay leaves
1 1/2 cups of butternut squash, peeled and diced small
1 1/2 cups of yams, peeled and diced small
2 plum tomatoes, cut in small wedges
salt to taste
green onion for garnish
chili oil


Instructions

Soak the dried white corn in 2 cups of water overnight. The next day, prepare the chili oil in advance by soaking a tsp. of red pepper flakes in a Tbs. of olive oil for 2-3 hours. Place the onions, garlic, bacon, sausage, and osso buco in a large stewpot. Cook over medium heat until the onions are translucent. Add the fresh yellow corn, paprika, cumin, bay leaves, salt, and pepper.

Continue to cook, stirring regularly, for roughly 10 min. Add the soaked white corn kernals, including the soaking water. Add hot water to the pot to about 2 inches above the level of the ingredients.

Add the remaining vegetables, stir, and bring to a boil. Reduce the heat and simmer, covered, stirring every 15-20 minutes for at least 2 hours. Uncover the pot and remove the bay leaves. Remove the pieces of osso buco and discard the bones. Cut the meat into bite-sized pieces, and then return it to the pot. Continue to stir over low heat, and using the back of a wide spoon or spatula, press the ingredients up against the sides of the pot so the starchy vegetables and tomato break down into the soup. As you continue to stir, mash, and cook, the soup should gradually thicken. Continue until locro reaches the rich consistency of a stew. Add salt to taste. Serve in bowls, garnish with green onions, and a touch of chili oil.



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