Rosemary Chicken Skewers

Recipe by Food and Wine

  • 1/2 small white onion, finely chopped
  • 3 garlic cloves, minced
  • 2 dried chiles de arbol, crumbled (or 1/2 teaspoon crushed red pepper)
  • 1 teaspoon minced rosemary
  • 1 teaspoon dried Mexican oregano, crumbled
  • 1/4 cup fresh lemon juice
  • 1/4 cup extra-virgin olive oil
  • 2 pounds boneless, skinless chicken thighs, cut into 1 1/2-inch pieces
  • Kosher salt and pepper
  • 8 sturdy 12-inch rosemary sprigs, leaves on bottom half removed
  • Lime wedges, for serving

In a large bowl, combine the onion, garlic, chiles, minced rosemary, oregano, lemon juice and olive oil; set aside 1/4 cup of the marinade. Season the chicken with salt and pepper and add it to the bowl. Mix well, cover and marinate for 30 minutes.

Light a grill. Remove the chicken from the marinade and thread the pieces onto the rosemary skewers; discard the marinade. Oil the grate and grill the chicken over moderate heat, turning occasionally and basting with the reserved marinade, until golden and cooked through, 15 to 20 minutes. Serve with lime wedges.

Grilled VegetableBruschetta

Recipe by Food and Wine Magazine.


  • 6 cups lightly packed basil leaves
  • 6 garlic cloves
  • 3/4 cup extra-virgin olive oil
  • 1 cup freshly grated Parmigiano-Reggiano
  • Salt and freshly ground pepper


  • 2 red bell peppers halved lengthwise
  • 2 yellow bell pepper halved lengthwise
  • 2 yellow squash halved lengthwise
  • 2 zucchini halved lengthwise
  • 1 large sweet onion, sliced 1/4 inch thick
  • 3/4 cup extra-virgin olive oil, plus more for brushing
  • Salt and freshly ground pepper
  • 5 large ripe tomatoes, diced
  • 1 small red onion, thinly sliced
  • 1/4 cup fresh lemon juice
  • 1/4 cup chopped parsley
  • 3 tablespoons sherry vinegar
  • 2 tablespoons minced garlic
  • 1 tablespoon thyme
  • Ten 1-inch slices of country bread
  • 4 ounces ricotta salata, thinly sliced, for garnish

Light a grill. In a food processor, mince the basil and garlic, then add the oil and process to a paste. Transfer to a bowl and fold in the grated cheese. Season the pesto with salt and pepper.

Brush the bell peppers, squash, zucchini and sweet onion with oil; season with salt and pepper. Grill the vegetables over moderately high heat, turning once, until charred and just tender. Discard the charred skin from the peppers. Cut the grilled vegetables into 1-inch squares and transfer to a large bowl. Add the tomatoes and red onion.

In a small bowl, whisk the 3/4 cup of oil with the lemon juice, parsley, vinegar, garlic and thyme. Season with salt and pepper, pour it over the vegetables and toss.

Brush the bread on both sides with oil. Grill over moderately high heat, turning once, until toasted, 2 minutes. Spread each toast with a rounded tablespoon of the pesto, then top with the grilled vegetables and the ricotta salata and serve.

Swordfish with Orzo, Pistachios and Olives

  • 3/4 cup orzo
  • 1/2 cup pitted mixed olives (2 ounces), coarsely chopped
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons unsalted butter
  • 3 tablespoons extra-virgin olive oil
  • Salt and freshly ground pepper
  • Four 5-ounce skinless swordfish steaks, cut 1 inch thick
  • 1/2 cup roasted, shelled pistachios, coarsely chopped

In a saucepan of boiling water, cook the orzo until al dente; drain. Return to the saucepan. Stir in the olives, lemon juice, butter and 2 tablespoons of the oil; season with salt and pepper.

Meanwhile, light a grill or heat a grill pan until very hot. Brush the fish with the remaining 1 tablespoon of olive oil and season with salt and pepper. Grill over moderately high heat, turning once, until browned and just cooked through, about 7 minutes. Stir the pistachios into the orzo and serve with the swordfish.

Orecchiette with Panchetta, Peas, and Fresh Herbs

  • 1 pound orecchiette
  • Salt
  • 2 tablespoons unsalted butter
  • 4 ounces thickly sliced pancetta, finely diced
  • 2 garlic cloves, minced
  • 1 large jalapeño, seeded and minced
  • 1 cup frozen peas, thawed (about 5 ounces)
  • 1/2 cup freshly grated Pecorino-Romano cheese
  • Freshly ground pepper
  • 2 tablespoons snipped chives
  • 2 tablespoons chopped flat-leaf parsley

Cook the pasta in a large pot of salted water until al dente. Drain the pasta, reserving 1 cup of the pasta cooking water.

Melt the butter in a large, deep skillet. Add the pancetta and cook over moderately high heat, stirring, until just beginning to brown, about 5 minutes. Add the garlic and jalapeño and cook until fragrant, about 30 seconds. Add the peas and toss to coat. Add the pasta along with the reserved pasta water and the cheese. Season generously with pepper and cook over moderately high heat until the sauce is thick and creamy, about 2 minutes. Stir in the chives, parsley and mint and serve right away.

The following recipes have been created uniquely for Kingman Estates Winery by Brenda Rumery to enhance your enjoyment of our Chardonnay

This next recipe is my version of the Roasted Cauliflower, with Pistachio, Feta Cheese, and Apricot Chutney served at the recent Pearl Street-Boulder Wine Festival paired with Kingman Chardonnay.

Apricot Chutney

  • 10 oz jar of Apricot Jam (Smucker’s Simply Fruit Apricot Spreadable Fruit)
  • 3/4 cup coarsely chopped onion
  • 1 1/2 teaspoon fresh ginger
  • 1/2 of a Jalapeño (chopped fine)
  • 1/4 cup Apple Cider Vinegar
  • 1 tablespoon Olive Oil
  • 1 garlic clove (minced)
  • Salt to taste

Sauté onion in olive oil for 5 minutes, until soft and translucent, then add
the ginger, jalapeño and minced garlic. Sauté another 2 minutes.
Add the jam and the cider vinegar and simmer on low for 15 to 20
minutes. Cool to room temperature.

I did the cauliflower two different ways. First was to breakup into flowerets and roast in the oven. The second way was to slice the cauliflower in at least 1/2 inch slices, then melted some unsalted butter and sautéed until browned on both sides. I prefer the second way. I roasted a handful of shelled pistachios (be careful, they roast quickly), cool and chop.

Place the cauliflower on a plate, spoon on some chutney, sprinkle some feta cheese and some chopped pistachios.

We really enjoyed this with the Chardonnay, in fact we will be indulging on this treat tonight!

Smoky Broccoli Cauliflower Quiche with Tomato Thyme Garnish

1 – 9 inch pie crust either homemade or store bought
Place pie dough in 9 inch pan and prebake at 400 degrees for 12 minutes. Cool.

2 cups broccoli – bite size – flower tops
2 cups cauliflower – bite size – tops only
Bring to boil one inch salted water in pan, place broccoli and cauliflower in boiling water, cover and cook about 10 minutes or until fork tender. Drain

  • 1 cup shredded good quality Smoked Gouda Cheese
  • 1 cup shredded Monterey Jack Cheese
  • ½ cup cream
  • ½ cup milk
  • 2 eggs
  • 1 Tbsp. flour
  • ½ tsp. salt
  • ¼ tsp. white pepper

Toss the precooked broccoli and cauliflower with the shredded Smoked Gouda. Pour into cooled pie shell. Mix the cream, milk, eggs, flour, salt and pepper, then pour over vegetable mixture in pie shell.
Sprinkle the Monterey Jack Cheese on top. Place in 400 degree oven and bake 30 to 35 minutes, top slightly browned.

While quiche is baking make garnish.

  • 1 ½ cups chopped fresh tomato
  • 1 tbsp. fresh Thyme, minced

Mix the two ingredients together. 5 minutes before pulling quiche from oven pour tomato mixture over top of the quiche and finish baking.

Remove from oven, cool 5 to 10 minutes before serving.

Tomato, Basil, Salami, & Creamy Fontina Panini

  • French Bread
  • Tomatoes
  • Fresh Basil Leaves, washed
  • Uncured Genoa Salami
  • Fontina Cheese
  • Olive Oil
  • Butter

Slice bread, tomatoes, Fontina. Layer basil leaves on top of one piece of French bread, then salami, tomatoes, and Fontina. Place another piece of French bread on top of all.

Heat Panini maker or pan if grilling. Add equal amounts of olive oil and melted butter in small bowl. Brush mixture on both sides of sandwich, put in preheated Panini maker or on grilling pan. However you cook your sandwich, make sure the cheese is melted.