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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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Vermeil  2009 Proprietary Red Blend XXXIV
Vermeil 2009 Proprietary Red Blend
Vermeil Wines
XXXIV

$39.00

Last Call
Platinum
Renteria 2012 Chardonnay Los Carneros
Renteria2012 Chardonnay
Renteria Wines
Los Carneros

$34.00

Last Call
Platinum
Campus Oaks 2012 Chardonnay Barrel Fermented
Campus Oaks2012 Chardonnay
Campus Oaks
Barrel Fermented

$15.00

Last Call
Gold
Chapel Hill 2012 Proprietary White Blend 'il Vescovo'  - Australia
Chapel Hill2012 Proprietary White Blend
Australia December 2013
'il Vescovo' - Australia

$20.00

Last Call
International
Iron Horse 2007 Sparkling Wine Blanc de Blancs
Iron Horse2007 Sparkling Wine
Iron Horse 2007 Ocean Reserve
Blanc de Blancs

$34.00

Special
Platinum
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.

Maria Robledo grandmother's Chiles Relleños

Robledo


Ingredients

8 large Poblano Chilies
1 ¼ lbs beef sirloin-cut into ½ inch pieces
1 ½ tsp. of garlic salt
¼ tsp. of cumin
1 tsp. of steak seasoning
1 ¼ cup extra virgin olive oil
½ cup cooked short-grain white rice
½ cup Cotija cheese, grated
½ cup Monterey Jack cheese, grated
Salt and freshly ground black pepper
1 cup flour
6 egg whites
3 egg yolks


Instructions

Place a rack 4 inches from the broiler element and preheat. Lay chilies on a baking sheet in a single layer and broil, turning once, until they begin to blacken. Transfer chilies to a paper bag, close the top and allow to steam for 20 minutes. Peel charred skin off the chilies, leaving seeds and stem intact and with a small knife, make a 1 inch lengthwise slit near the top of the chile to form a pocket. Put beef, garlic salt, and steak seasoning in a medium bowl and toss to coat. Heat ¼ cup of oil in a large skillet over medium-high heat. Working in two batches, brown the beef and transfer to a large bowl to cool slightly. Stir in rice and cheeses and season with salt and pepper to taste. Stuff each chile with about ½ cup of the beef mixture. Set aside. Put flour in a wide, shallow dish. Pug egg whites into a large bowl and beat until soft peaks form. Add yolks to whites and beat gently to combine. Heat remaining oil in a large nonstick skillet over medium-high heat. Working in two batches, dredge chilies in flour, shaking off excess, then dredge in egee mixture and transfer to skillet. Fry chilies until golden brown on all sides, about 8 minutes. Transfer chilies to a paper towel-lined plate to let drain; sprinkle with salt. Serve immediately with fresh grilled tomato salsa



    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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