Super Bowl Sunday is upon us and those who are hosting a party have been carefully compiling their shopping lists all week. Beer — check! Dip — check! There is still time to make room on the list for a few more ingredients as Temecula wine country chefs offer up their family recipes for football fans to try.
Chef David Fuñe of Temecula Creek Inn focuses on local ingredients and a fresh spin on traditional favorites. Temecula Creek Inn will have the big game on in the lounge and will be offering small plates for their guest’s enjoyment. The property also offers some of the best golfing in the valley for those need a bit of fresh air before tucking into some wings and beer.
Chef David Fuñe’s Onion-Chimichurri Wings (Courtesy photo)
Chef David Fuñe’s Onion-Chimichurri Wings
*Makes 4-5 pounds of wings
Chimichurri Ingredients:
2 bunch Italian parsley, cleaned
2 bunch local cilantro, cleaned
3 local calcot onions, cleaned/chopped
4 garlic cloves, chopped
1 tbsp apple cider vinegar
2/3 cup lime juice
1/3 tsp fresh thyme
1 tbsp Sriracha
1 tsp fresh black pepper
1 cup grapeseed oil
Instructions:
Place all ingredients in blender, except grapeseed oil and blend until thoroughly mixed. Add oil in a steady stream and blend until almost smooth.
Wings: Marinade wings in minced garlic, grapeseed oil, salt, and pepper for 2 hours. Bake them in the oven for 40 min until just done then pan fry them, drain any oil and immediately toss with sauce and serve. Garnish with fresh cilantro leaves and serve.
For a Chef David’s twist, grill Kings Hawaiian rolls, sprinkle with garlic and serve on top of the wings.
Pair with a Wiens Brewery Plateau Pale Ale or Wiens Family Cellars Verdelho. Pear, citrus blossom and pineapple flavors in this popular white wine balance the spicy garlic of the dish.
Although Chef Daragh Matheson of the Restaurant at Leoness Cellars is a Certified Executive Chef and adeptly turns out award-winning cuisine each weekend, he believes that Super Bowl food is about keeping it simple and pleasing a crowd. So, he offers up his wife Brenda’s BBQ Meatball recipe.
Leoness serves a full menu from 11:30 a.m. to 5:30 p.m. every Sunday and plans to have the game on in the outdoor bar area. Those who wish to keep track of the score may do so in the al fresco dining venue surrounded by sweeping views of the vineyards — the best of both worlds.
Brenda’s BBQ Meatballs
Ingredients:
1 & 1/2 LB 80/20 ground chuck
Brenda’s BBQ Meatballs (Courtesy photo)
1 & 1/2 LB ground pork
6 slices of white bread torn into big pieces
A small handful of fresh parsley
3 eggs
1 tsp salt
1 tsp ground black pepper
1 large onion, peeled and chopped into chunks
1 grated carrot
1 teaspoon Knorr Chicken bouillon powder
A good dash of Worcestershire sauce
A good dash of thai fish sauce
A good dollop of Ketchup
Brenda’s Tip: If you don’t have a food processor, go get one or when the recipe says process, you’ll chop things to bits instead.
Instructions:
Preheat oven to 375* F
Tear bread into chunks and chuck it all into the food processor. Add chopped onion, then toss in a handful of parsley and the salt and pepper. Oh and the carrot too! Give it a blitz until everything is mixed up, but not too fine.
Put the ground meats into a bowl and crack the eggs over it all. Add the ketchup, Thai fish sauce, bouillon powder and Worcestershire. Mix gently but thoroughly.
Easy on the meat mashing! Place the breadcrumb mix into the mashed meat mix and carefully fold until all ingredients are incorporated. Gently roll meatballs to desired size. Tip: Do not compress balls too much or they will be tough.
When the shape is achieved, roll your balls in some flour, just a light dusting. Sear in a pan with a liberal splash of oil until brown.
Place into a baking dish and cover with your favorite BBQ sauce.
Put those babies in the oven and bake until cooked through for about 30 minutes. Take the little treasures out, serve and enjoy!
Pair with Leoness Cellars Mouvedre. Earth, fruit, pepper and spice flavors in the wine will compliment the dish beautifully.
Corie Maue is a local writer and regular contributor to SWRNN.
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