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Gold Medal Wine Club
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5330 Debbie Road, Suite 200
Santa Barbara, California 93111
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Parmelee-Hill 2010 Proprietary White Blend PLUS! selection
Parmelee-Hill2010 Proprietary White Blend
PLUS! selection
Gold Medal - SF Chronicle Wine Competition

$12.99

Was $22.00
Sale
Gold
Picayune 2011 Sauvignon Blanc PLUS! selection
Picayune2011 Sauvignon Blanc
PLUS! selection
91+ - Richard Jennings

$9.99

Was $18.50
Sale
Gold
Alma Sol  2010 Proprietary Red Blend PLUS! selection - Cuatro Caminos
Alma Sol 2010 Proprietary Red Blend
PLUS! selection - Cuatro Caminos
Gold Medal Winner

$12.99

Was $19.50
Sale
Gold
Shannon Ridge 2010 Petite Sirah PLUS! selection
Shannon Ridge2010 Petite Sirah
PLUS! selection
90 - Connoisseurs' Guide

$11.99

Was $22.00
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Gold
Westerly 2011 Sauvignon Blanc Happy Canyon
Westerly2011 Sauvignon Blanc
Happy Canyon
90 - Wine Enthusiast

$7.99

Was $16.00
Sale
Gold
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Fire-Roasted Green Chiles Sauce

Marta's


Ingredients

some Mild green chiles
a glug of Olive Oil
hand full grilled green onions
s little oregano
squeeze of lime


Instructions

This is one of those recipes where simplicity rules. Mild green chiles are fire-roasted, peeled, then chopped and mixed with grilled green onions, salt, a bit of oregano, oil and a squeeze of lime. The key, though, is serving this sauce on top of a perfect charcoal-grilled steak, chicken breast or chop, letting the fire-kissed flavors dance merrily together. (I also like keeping this chunky sauce around for adding to quesadillas, nachos, tortillas and salads.)
Look for long, slender fresh green chiles, about 6 inches long, known as New Mexican chiles. If not available, substitute Anaheim chiles, which look similar but are milder and grassier in flavor. (In a pinch, you can achieve a similar effect using roasted, canned green chiles, but it won't be the same.)
Tip: If you're going to take the time to fire-roast and peel chiles (and you should!), go ahead and prepare as many as your grill can handle. After peeling and seeding, freeze the prepared chiles in zipper bags, a few chiles per bag, so you can add them to any dish at a moment's notice. The taste is far superior to canned chiles, and many a winter meal in my house has come together instantly with just thawed roasted chiles, cheese and tortillas.



    Suggested Pairings

  1. Vina Bujanda Crianza
    2010 Tempranillo
    Vina Bujanda Crianza
    Spain
    International

    $20.00

    $25.00
    90 - The Wine Advocate
    id: 2457
    International
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