Wines Of Wildwood

Grilled Skirt Steak with Salsa Verde

Total Time: 35 minutes plus 4 hours marinating

Servings: 4

Ingredients: Steak

1/4 cup finely chopped flat-leaf parsley

2 tablespoons finely chopped rosemary

2 tablespoons finely chopped thyme

4 garlic cloves, minced

1/4 cup extra-virgin olive oil

2 pounds skirt steak

Ingredients: Salsa Verde

1 packed cup parsley leaves

1 packed cup basil leaves

1 packed cup mint leaves

2/3 cup capers, drained

2 large oil-packed anchovy fillets, drained and chopped

1 garlic clove, chopped

1 tablespoon Dijon mustard

1 teaspoon sugar

1/4 cup extra-virgin olive oil

Salt and freshly ground black pepper

Hot smoked paprika, for sprinkling

Directions:

1. In a small bow, combine the parsley, rosemary, thyme, garlic and olive oil.  Spread the mixture all over the steak.  Cover and refrigerate on a platter for at least 4 hours or overnight.

2. In a food processor, combine the parsley with the basil, mint, capers, anchovies, garlic, mustard and sugar and process to a paste.  With the machine on, slowly pour in the olive oil.  Season with salt and pepper.

3. Light a grill.  Scrape most of the marinade off the steak and season the meat with salt and black pepper.  Grill over high heat for about 3 minutes.  Turn the steak and grill for 2 minutes longer, until browned outside and medium-rare within.  Transfer the steak to a cutting board and let rest for 3 minutes.  Thinly slice the steak against the grain and sprinkle with smoked paprika.  Pass the salsa verde at the table.

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*Buttermilk Chicken with Crispy Cornflakes

Prep Time: Marinate Chicken Overnight                                                                  Active Cook Time:  45 Minutes                                                                              Servings:  4

Ingredients:

1 quart buttermilk

3 garlic cloves, smashed

Kosher salt

4 whole chicken legs, separated into drumsticks and thighs

Tabasco sauce

1 1/2 cups cornflakes, coarsely crushed

1/4 cup parsley

Freshly ground pepper

3 tablespoons unsalted butter, melted

Directions:

1. In a large bowl, combine the buttermilk, garlic and 2 teaspoons of salt.  With a sharp knife, make shallow, 1-inch-long slashes in the chicken.  Rub generously with Tabasco sauce and add to the buttermilk; turn to coat.  Cover and refrigerate overnight.

2. Light a grill.  Remove the chicken from the marinade and grill over moderate heat, turning often, until the skin is browned and charred in spots and the meat is cooked through, about 30 minutes.

3. In a shallow dish, toss the cornflakes with the parsley and season with salt and pepper.  Brush the chicken with the butter.  Using tongs, roll the chicken in the cornflake mixture.  Transfer to a platter and serve, passing Tabasco sauce at the table.

*Staff Favorite, Food & Wine, June, 2008

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Yes, the kids are going back to school, so let’s celebrate!  Drop by 6-8 p.m. this Friday, August 19th and enjoy a glass or wine or beer at our wine bar while listening to music performed by Chris Cahill, a fabulous singer/guitar player. Don’t miss out on this fun opportunity to relax and unwind with friends and neighbors.

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Join us for a fun evening of wine tasting, 6-8 p.m. Friday, August 12th.  Drop by before Wildwood Movie night and enjoy sampling 15 wines, seven new to the store.  We’ll be serving some refreshing summer sippers, along with a couple of higher end reds and Four Vines Naked Chardonnay, a customer favorite just listed as #6, World’s Best Chardonnay Values, Food & Wine magazine. $10 at the door, free to Wine Club members.

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Drop by 5-8 p.m. tonight, Friday July 29th and enjoy some fabulous specials at our wine bar.  We can’t go in to details, let’s just say that if you buy a glass of wine or beer, you wallet will be 50% happier with your second purchase.  We’ll also be serving samples of delicious local cheese and sausage.  Come by, it’s sure to be a blast!

Come and be "cool" with us!

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Think nothing is new during these hot, lazy dog days of summer?  Drop by 6-8 p.m. this Friday, July 22nd and sample 15 wines, a whopping 12 of which are new to the store.  $10 at the door, free to Wine Club members. An added benefit:  We keep our store nice and cool.  Our wines like it, and so do our customers.

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Drop by 5:30 to 7 this coming Monday, July 18th to meet Owner/Winemaker Peter Spann of Spann Vineyards.  It’s a great opportunity learn about winemaking and wines from an expert.  The best part?  He’s bringing six or more of his wines to sample, including his famous “Mo Zin” Zinfandel blend and his fabulous Chardonnay/Viognier blend. The second best part?  Our store is always cool… the wines like it that way, and so do our customers.

Betsy and Peter Spann

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Join us 6-8 p.m. this Friday, June 24th for our June Jubilee Open House.  Kick off the weekend with friends and neighbors, sampling 15 wines, many new to the store.  Yes, light snacks, too.  $10 at the door, free to Wine Club members.

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Our wines like a cool environment, and so do we!  Come by Wines Of Wildwood every Saturday from 12-4 to sample an array of delicious wines, many new to the store. Today we are featuring five wines all chosen to stop your summer somnambulism.  Try Janitor Karl’s favorite new Sauvignon Blanc, a couple refreshing Rose’s and a perfect grilling wine.  WOW is also a (mostly) cicada-free zone! 

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