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Sizzlin' Summer Recipes (And Pairings)

Sizzlin' Summer Recipes (And Pairings)

Summer in Oregon is our favorite time of year and it’s not just because of the perfect weather and endless adventure. Garden fresh produce and ripe local fruit have us spending plenty of time in the kitchen cooking up the perfect pairings for our most recent club shipment.

We asked a few of our Team Evoke members what they would make with our newly released Club Evoke wines and they did not disappoint. Whether you’re looking for something sweet or savory we’ve got you covered with these ready-for-summer recipes.

Happy cooking!

Xx Club Evoke


beet tacos

Maija's Roasted Beet Tacos

Inspired by: Our club manager Maija’s weekly taco nights with friends and the desire to travel and discover unique flavors wherever possible. (Fun fact: these beets are from her garden!)

Pairs well with Partners in Wine Sauvignon Blanc

Roasted Beets

  • 3 beets, washed & sliced into 1/2 inch chunks
  • 3 Tablespoons olive oil (adjust depending on size/quantity of beets)
  • 3 cloves of garlic, minced (I always go heavy on the garlic!)
  • 1 tsp cumin
  • 1 tbsp cayenne pepper
  • 1 tbsp chili powder
  • ½ tbsp paprika
  • salt + pepper to taste

Street Corn

  • 1 bag frozen corn
  • ½ cup mayonnaise (sub with up to 100% greek yogurt, I prefer 50/50)
  • ¼ cup grated cotija cheese
  • ¼ cup cilantro - chopped
  • ½ tsp cayenne pepper
  • ½ tsp chili powder
  • juice from one lime

Finished Tacos (mix & match - all optional, but here are a few of my faves!)

  • corn tortillas, lightly warmed on the stove
  • one onion - diced
  • cilantro - for garnish
  • street corn
  • avocado
  • greek yogurt (or sour cream)
  • grated cotija cheese
  • sliced jalapeños - optional
  • hot sauce (Tapatio is my personal favorite!)
  • lime juice

Preparation

  1. Preheat the oven to 400F. Toss the chopped beets with olive oil until lightly covered and season with minced garlic, cumin, cayenne pepper, chili powder, paprika, and a little salt and pepper. Toss until evenly coated. Arrange in a single layer on a baking sheet and roast until tender (30-45 minutes). Rotate the pan and flip beets halfway through cooking. Beets are done when they can be easily pierced with a fork.
  2. While the beets are roasting, add oil to a pan (I love my cast iron skillet). Once warmed, pour in the frozen bag of corn, and no need to thaw ahead of time. Add a pinch of salt and pepper, and saute until the corn begins to brown. Add cooked corn to a mixing bowl and combine with mayo/yogurt, cotija, cilantro, chili powder, cayenne pepper, and lime juice. Mix thoroughly, adjust seasonings to taste, and refrigerate until time to serve.
  3. Add corn tortillas to a heated and lightly oiled skillet. Once warmed on both sides, top with beets, street corn, and any other mix & match taco toppings.

*Adjust seasonings throughout the recipe to taste and enjoy!

 

steak with chimichurri 

“Jimi”churri

Inspired by: “dad” to the marketing team Jim, who loves to cook and is always quick with a joke and a pun. This green goodness is the perfect topping on grilled meats and farm fresh roasted veggies.

Pairs well with Better Together Malbec

“Jimi”Churri

  • one large clove of garlic - chopped
  • one tsp of coarse kosher salt
  • 2 bunches of cilantro or parsley (or one bunch of each) - chopped
  • 4-5 tbsp extra virgin olive oil
  • black pepper

Preparation 

  1. Mix garlic & salt on a chopping board 
  2. Pour olive oil over the heap
  3. Using the flat edge of a large knife, grind the mixture together & transfer to a medium sized bowl.
  4. Combine cilantro or parsley (or both) with the garlic & salt mixture
  5. Continue adding more olive oil until acquiring your desired thickness.
  6. Black pepper to taste.

*Keep covered in the fridge for up to one week.

strawberry short cheesecake

Strawberry Short-Cheesecake

Inspired by: resident baker Lindsey who loves any excuse to whip up a sweet treat for friends and family - especially during the luscious summer fruit season. 

Pairs well with Sweet Love

For the Filling: 

  • 2 (8-oz.) blocks cream cheese, softened to room temperature
  • 3/4 cup powdered sugar
  • 2 cup cold heavy cream
  • ½ tsp vanilla extract
  • 3 cup strawberries - sliced 

For the crust:

  • 1 ¼ cup flour
  • ½ cup sugar
  • ¼ tsp salt
  • 1 stick cold unsalted butter, cut into ½ inch cubes
  • 2 large egg yolks
  • 2 tsp pure vanilla extract
  • 1 to 3 tsp water

To mix the crust: 

  1. Place flour, sugar, and salt in a medium bowl & blend well with a whisk or fork. 
  2. Add the cold butter pieces & toss until they are lightly coated with the flour. 
  3. Using a fork, cut butter into the flour until the mixture resembles breadcrumbs. If butter begins to soften, place the mixture in the freezer for 10 minutes before continuing.
  4. In a small bowl mix together egg yolks, vanilla & 1 tsp water. 
  5. Add to the dry ingredients & toss with a fork 20-30 times to evenly distribute the moisture. 

***The dough will still look very crumbly, but if the mixture is squeezed in your hand, it should hold together. If not, sprinkle another teaspoon of water over the top & toss to blend. Repeat, if necessary. 

To finish the dough:

  1. Preheat the oven to 350 degrees
  2. Shape it into a disk and mold into the bottom of a springform pan.
  3. Bake the shell for 10-12 minutes or until lightly golden.

To prepare the filling: 

  1. In a large bowl using a whisk (for an arm workout) or an electric mixer, beat cream cheese until light & fluffy. 
  2. Add sugar & and vanilla; mix
  3. Gradually add cream & beat on high speed until stiff peaks form. 
  4. Slice the strawberries & place along the edge of the springform pan so the bottom of the strawberries touch the crust. 
  5. Take the remaining strawberries & spread along the bottom of the crust.
  6. Place half the cream cheese mixture over the strawberries and then repeat with more strawberries then the rest of the filling. 
  7. Cover the cheesecake mixture and refrigerate 5 to 6 hours.