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
Flegenheimer  Bros. 2010 Proprietary Red Blend Reserve - Australia
Flegenheimer Bros.2010 Proprietary Red Blend
Australia December 2013
Reserve - Australia

$25.00

Last Call
International
Martellotto 2012 Cabernet Franc M by Martellotto
Martellotto2012 Cabernet Franc
Martellotto Wines
M by Martellotto

$26.00

Gold
Martellotto 2013 Chardonnay M by Martellotto
Martellotto2013 Chardonnay
Martellotto Wines
M by Martellotto

$19.00

Gold
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.

Old California Mission Fish Burrito

Taria


Ingredients

Serves Six

1 Onion, medium size, chopped
1 Garlic clove
1 Jalapeno Pepper (small) with the seeds removed
1 Cup Carrots shredded
2 Tablespoon Extra Virgin Olive Oil
1 1/2 Cups of white rice
1 Pound of Red Snapper, Tilapia or other firm, flakey white fish
2 Teaspoons Ancho/Poblano Powder
1 Teaspoons Chipotle Powder
1/2 Cup Almonds, sliced
1 Cup Tomatoes, diced
1 1/2 Cups of Cheddar and Monterey Jack Cheese mixed
Corn or Flour Tortillas


Instructions

Rinse rice and cook in medium sized pot for 20 minutes in 1 1/2 cups of water. On a separate burner, while the rice is cooking, heat a medium sized pan and add the 2 tablespoons of Olive oil. Chop onion, garlic and jalapeno and add to the pan. Cook until onions begin to turn translucent. Add the shredded carrots and turn heat down to medium. Add the Ancho and chipotle powder. On a separate burner, heat a medium sized pan; add 2 tablespoons of Olive Oil followed by the fish. Cook until the fish is white all the way through. Add the rice and the fish to the vegetable mixture followed by the tomatoes, almonds, and cheese. Cook for another 5 minutes. Warm Tortillas in the oven, place a cup of fish mixture inside one tortilla. Fold into a burrito. Serve salsa, black beans and chips on the side, and add a dollop of avocado and sour cream on the top. Garnish with fresh cilantro.



    Suggested Pairings

  1. Sierra del Mar
    2013 Chardonnay
    Sierra del Mar
    Monterey County

    $18.50

    $25.00
    Special Selection
    id: 2350
    Gold
Close