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Burrata, Cherry Tomatoes, Pine Nuts with Balsamic Drizzle

Burrata, Cherry Tomatoes, Pine Nuts with Balsamic Drizzle

Who doesn't love creamy, dreamy Burrata? We opted to tweak the traditional way of serving it by using our yummy Sweet 100 tomatoes from our garden. Because of early Coronavirus lockdown we planted these cherry tomatoes early and already have a huge bounty.  Looking forward to enjoying this dish many more times in the next month.It couldn't be easier.

Ingredients

One ball of burrata cheese

2 cups cherry tomatoes, halved

2 tbsp toasted pine nuts

1 small clove of garlic, crushed

1 tbsp fresh, chopped basil leaves

2 tbsp extra virgin olive oil

1 tbsp sherry vinegar

25 year old balsamic vinegar

Salt and pepper to taste

 

Method

In a small mixing bowl, stir together tomatoes, pine nuts, garlic, basil, olive oil and sherry vinegar.  Let rest for 10 minutes to combine flavors.

 

Place Burrata cheese on center of serving dish and score the top.  Spoon tomato mix around cheese and drizzle with aged balsamic vinegar.  Season with salt and pepper.

 

Serves 6 as an appetizer or side dish.

 

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Ahi and Avocado with Macadamias

Ahi and Avocado with Macadamias

With Valentine's fast approaching we wanted to share this oh so simple way to impress. Be sure and acquire some extra fresh sushi grade Ahi Tuna for the purpose.

1/4 pound Ahi, sliced into sashimi

1/2 avocado, thinly sliced

1/4 cup chopped macadamia nuts

Ponzu sauce

Salt

Arrange ahi and avocado on platter. Pour ponzu over fish so there is excess on platter, about 2 tablespoons. Sprinkle ahi and avocado with sea salt, then macadamia nuts. 

 

Serve immediately. A nice appetizer for two with some tasty bubbles. 

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Chicken Wings and a Lifelong Support of the Rams

Chicken Wings and a Lifelong Support of the Rams

Well as you can see our attempt to get the blog thing going went awry after the fires and the crazy fundraiser we did to raise $70K for our neighbors who lost their homes.

Here we are over a year later with very welcome rain pounding on the windows and we're dreaming about getting the blog going again with recipes from the wine country and wine recommendations from two wine industry veterans, Walt and Máire. Walt cooks some terrific meals which you'll see pics of on our instagram account with #mrcapabungarocks but we're going to start accompanying the pictures with recipes.

Currently we're thinking about a weekend at home in our PJs after a very busy show season and are excited for a Rams/Pats game on SuperBowl Sunday. Walt grew up in LA and followed the Rams to St Louis and now back, sometimes it feels like half his wardrobe is Rams Gear, the other half is CapaBunga. Máire lived in Beantown for 12yrs so it should make for an interesting Sunday!

Every year we go to a friend's to watch the game and Máire brings her version of Chicken Wings. It seemed like a fitting way to kick off recipes on the blog. Something easy to make but always satisfying. 

Barbecued Chicken Wings

5lbs Chicken Wings

1 Cup Brown Sugar

3/4 Cup Sherry

1/2tsp Dry Mustard

1 Cup Soy Sauce

2 Cloves Garlic, minced

Cut off tips of chicken wings (you can freeze for soup broth). Cut wings into 2 pieces at the joint. Place on a baking sheet in a single layer and bake at 350 for 30minutes. Combine brown sugar, sherry, mustard, soy sauce and garlic in saucepan and bring to a simmer. Pour over wings. Cover the pan and set aside for later. After wings sit for a while bake for 2 hours until sauce has been absorbed and wings are well glazed. Makes 50 or 60 pieces. 

 

 

 

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