You must enable JavaScript®!
Gold Medal Wine Club
Impersonating:
1-800-266-8888
5330 Debbie Road, Suite 200
Santa Barbara, California 93111
Google+ Google Plus youTube YouTube Pinterest Pinterest Instagram Instagram
Welcome to Gold Medal Wine Club. America's Leading Independent Wine Club since 1992. Celebrating 20+ Years!
View AllView All Packages Package Code
Dierberg  2010 Chardonnay Santa Maria Valley
Dierberg 2010 Chardonnay
Dierberg
Santa Maria Valley

$24.00

Platinum
Tom Eddy 2009 Cabernet Sauvignon Elodian
Tom Eddy2009 Cabernet Sauvignon
Tom Eddy
Elodian

$39.00

Last Call
Platinum
Refugio Ranch 2009 Proprietary White Blend Ineseño
Refugio Ranch2009 Proprietary White Blend
Refugio Ranch
Ineseño

$14.99

Was $23.00
Last Call
Gold
NADIA 2012 Sauvignon Blanc Santa Barbara Highlands Vineyard
NADIA2012 Sauvignon Blanc
Nadia Winery
Santa Barbara Highlands Vineyard

$7.99

Was $16.00
Last Call
Gold
Flegenheimer  Bros. 2010 Proprietary Red Blend Reserve - Australia
Flegenheimer Bros.2010 Proprietary Red Blend
Australia December 2013
Reserve - Australia

$25.00

Last Call
International
Membership Rewards

Save $$$ in the wine store when you buy six or more wines-- combine any wine*, any series!

*Does not apply to Sale or Specials wines.

Glazed Pork with Asian Slaw

Fess Parker Winery


Ingredients

2 pork chops or cutlets
1 Tbs ginger, minced
2 cloves garlic, crushed
2 Tbs. soy sauce
1 Tbs. sweet chili sauce
1 Tbs. honey
1/4 shredded green cabbage
1 small carrot, grated
1/4 red onion, finely sliced
1 long red chili, de-seeded & finely sliced
1 tsp. sesame seeds
1 Tbs. rice wine vinegar
1/2 tsp. sesame oil
1/2 lime
1 Tbs. peanuts, finely chopped
Pinch of sugar
2 large potatoes, cleaned & scrubbed


Instructions

First, marinate the pork with the ginger, 1 garlic clove, 1 Tbs. soy sauce, sweet chili and honey. Set aside for at least 30 min. In the meantime, heat the BBQ and place the two potatoes (individually wrapped in foil) on the grill. Leave with the lid down. Rotate potatoes after 20 min. The potatoes will need approximately 45 min. all together. For the Asian Slaw dressing, put the rice wine vinegar and pinch of sugar in a small saucepan and heat gently over a low heat on the stove top. Swirl the vinegar around the pan until the sugar has dissolved, remove from heat to cool. Once cool, add the sesame oil, 1 Tbs. soy sauce, juice from 1/2 lime, and 1 crushed garlic clove. Season with salt and pepper and leave aside. In a bowl, combine the shredded cabbage, grated carrot, sliced onion and chili together. Place the sesame seeds and chopped peanuts in a fry pan and cook gently until toasted and golden brown. To cook the pork, place the chops on the BBQ (high heat) and leave for 5 min. Turn and cook for another 5 min. Whilst the pork is resting, toss the cabbage mixture with the dressing and top with the peanuts and sesame seeds. Serve and enjoy!



    Suggested Pairings

Close