Recipe from Food and Wine Magazine.
2 cups cider vinegar
1 1/2 cups water
1 cup dry white wine
1/3 cup vegetable oil
3 tablespoons Worcestershire sauce
2 tablespoons dry mustard
1 tablespoon sweet paprika
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1/2 teaspoon cayenne pepper
One 3 1/2-pound rotisserie chicken
4 hamburger buns, split
1 cup prepared coleslaw
In a medium saucepan, combine the cider vinegar with the water, white wine, vegetable oil, Worcestershire sauce, dry mustard, sweet paprika, salt, black pepper and cayenne pepper and boil over high heat until reduced to 1 1/4 cups, about 15 minutes. Remove the warm vinegar sauce from the heat.
Meanwhile, remove all of the meat from the chicken and shred it. Discard the skin. Add the chicken to the warm vinegar sauce and heat through, stirring gently. Pile the pulled chicken on the buns and drizzle with extra vinegar sauce. Top with the coleslaw, close the sandwiches and serve right away.
The following recipe was created uniquely for Kingman Estates Winery by Brenda Rumery to enhance your enjoyment of our Zinfandel Red Wine
¾ lb mushrooms (assorted, such as crimini, button, portabella, shitake, etc.)
1 cup roasted Pecans
½ cup grated Parmesan
½ cup finely chopped Shallots
¼ cup dry Wine (I use red, white wine or sherry also works)
3 tablespoons Unsalted Butter
3 tablespoons Extra Virgin Olive Oil
1 tablespoon chopped fresh Thyme
1 teaspoon chopped fresh Marjoram
1 teaspoon salt
½ teaspoon black pepper
3 to 4 cloves roasted Garlic
2 teaspoons fresh Lemon juice
Melt 1 tablespoon of unsalted butter and add shallots, sauté until translucent.
Add the other 2 tablespoons of unsalted butter and Extra Virgin Olive Oil to shallots, when butter is melted add sliced mushrooms, Thyme, Marjoram, smashed roasted garlic cloves and ½ teaspoon of salt. Sauté mushrooms until they start to get soft. Add wine and simmer about 5 to 10 minutes. You do want moisture in the pan. Remove from heat and cool.
Take cooled mushroom mixture to food processor, then add roasted pecans, parmesan, ½ teaspoon salt and ½ teaspoon black pepper. Process until all is very finely chopped and holds together. Mix in lemon juice.
Place parchment paper in the bottom of 3, 5.5oz ramekins and lightly grease. Spoon mushroom mixture into ramekins, cover, and place in refrigerator overnight.
When ready to serve, either dip out of ramekin or run knife around the side of the ramekin and pop out onto serving dish. Serve with crackers, breads, and vegetables.