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
Opolo 2012 Pinot Gris Summit Creek
Opolo2012 Pinot Gris
Opolo
Summit Creek

$7.99

Was $19.00
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.

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. Garcia de Olano
    2005 Tempranillo
    Garcia de Olano
    Mauleon Reserva - Spain
    International

    $28.00

    $32.00
    Exclusive Import
    id: 1277
    Special
    International
Close