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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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Welcome to Gold Medal Wine Club. America's Leading Independent Wine Club since 1992. Celebrating 20+ Years!
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Fess Parker 2011 Pinot Noir Ashley's
Fess Parker2011 Pinot Noir
Ashley's
93 - Tasting Panel magazine

$42.00

Pinot Noir
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Joseph Jewell2012 Pinot Noir
Russian River Valley
96 Pt - Top 100 Wines of 2014

$29.00

Last Call
Platinum
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Fog Crest2011 Pinot Noir
Laguna West
Gold Medal - Int'l Wine Challenge

$29.25

Was $33.00
Sale
Pinot Noir
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Grilled Oysters with Mango Pico de Gallo and Red Chili Horseradish

Adobe Road


Ingredients

Serves 4
1 ripe mango, peeled, pitted, and cut into very small dices
1/2 red onion, peeled and cut into very small dices
1 small jalapeno, cut into very small dices
1 lime, juiced
2 tablespoons extra-virgin olive oil
2 teaspoons honey
2 tablespoons chopped fresh cilantro leaves
Salt and freshly ground pepper

Red Chili Horseradish:
1/2 cup prepared horseradish, drained
1 1/2 tablespoons ancho chili powder
Salt
20 oysters, scrubbed well


Instructions

Make the Mango Pico de Gallo: Mix together the mango, onion, jalapeno, limejuice, oil, honey, and cilantro in a medium bowl. Season with salt and pepper, to taste, and stir to combine. Let set at room temperature for 30 minutes. Mix together the horseradish and ancho chili powder in a small bowl. Season with salt, to taste. Heat grill to high. Dip oysters in water, as this will help them steam open on the grill. Place oysters on the grill, close the cover, and grill until all have opened, about 3 to 4 minutes. Discard any that do not open. Place a tablespoon of the Mango Pico de Gallo on top of each oyster and top that with a scant teaspoon of the Red Chili Horseradish



    Suggested Pairings

  1. Chateau Chevalier
    2010 Sauvignon Blanc
    Chateau Chevalier
    Spring Mountain
    Napa Valley

    $17.00

    $26.00
    GMWC Special Selection
    id: 2527
    Gold
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