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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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B Cellars2009 Proprietary Red Blend
PLUS! selection Blend 24
92 - Wine Enthusiast

$42.00

Last Call
Platinum
Highway 12 2011 Pinot Noir Reserve
Highway 122011 Pinot Noir
Reserve
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$31.50

Last Call
Pinot Noir
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Ellipsis2011 Pinot Noir
Russian River Valley
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Pinot Noir
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Lewis2013 Chardonnay
95 - Connoisseurs' Guide

$45.00

Platinum
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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

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    2010 Tempranillo
    Vina Bujanda Crianza
    Spain
    International

    $20.00

    $25.00
    90 - The Wine Advocate
    id: 2457
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