Dalia Ceja spices up a traditional potato salad with chipotle chiles and longaniza. Suggested Wine Pairing: Ceja Vineyards Carneros Chardonnay
Spicy Chipotle Potato Salad
Serves 6-8 people
• 1 cup sour cream
• 1/2 cup plain yogurt (no mayonnaise)
• 15 small red potatoes (cut into 1-inch cubes after boiled)
• ½ cup of cooked longaniza
• 2 tablespoons spicy mustard
• 2 canned chipotle chiles and extra juice
• 1 red onions chopped
• 2 tablespoons of white vinegar
• 1 jalapeño pepper
• 3 long sticks of celery
• 1 teaspoon freshly ground pepper
• 1 teaspoon salt
• 5 hard-boiled eggs, cut into cubes
• Chives as a garnish
1. Fill a pot with water, add salt and potatoes. Bring to a boil and cook potatoes until tender for about 15 minutes. Drain and cool.
2. Boil eggs for 5-7 minutes. Drain and let cool. Once cool, cube eggs and remove half of the yolk then set aside.
3. In a sauté pan, cut the longaniza link until it's nice and crumbled. Cook until tender yet crispy on the edges. Once it's done cooking, place longaniza on top of paper napkins and set aside.
4. Finely chop onion, chipotle chiles, jalapenos, celery, and place into separate bowls.
5. In a large mixing bowl, combine sour cream, mayonnaise, red onions, chorizo, jalapeños and ground pepper & salt. Mix ingredients until they are fully incorporated.
6. Add the potatoes and the eggs into the mixture. Cover and refrigerate until needed.
7. Enjoy with a glass of Ceja Chardonnay!
Amelia Ceja creates a delectable appetizer with this spicy ahi tartare dish. Serve it with chips and/or tostadas. Suggested Wine Pairing: Carneros Pinot Noir.
Spicy Ahi Tuna Tartare
From Amelia Morán Ceja's Kitchen
I love this sophisticated, fresh, and spicy topping for tostadas or chips to use as an appetizer.
Wine: Ceja Pinot Noir
• 1 8-ounce ahi tuna steak
• 4 tablespoons extra-virgin olive oil
• 1 large avocado, peeled, pitted, diced
• 2 minced Serrano chiles
• 1/3 cup chopped fresh cilantro
• 1/3 cup chopped red onion
• 1 teaspoon fresh grated ginger
• 1 tablespoon soy sauce
• 1/4 cup fresh lime juice
• 2 teaspoons chopped fresh oregano
• Salt & pepper
Heat ½ tablespoon of oil in a heavy small skillet over high heat for 2 minutes. Brush tuna with ½ tablespoon olive oil; sprinkle with salt and pepper. Place in skillet and sear until slightly brown outside and almost opaque in center, about 2 minutes per side. Cool tuna; dice finely. Combine tuna, remaining 3 tablespoons oil, and all remaining ingredients in medium bowl. Using fork, mix just to blend. Season tartare to taste with salt and pepper and chill. Serve with chips or over a small corn tostada.
Bay Area photographer Lianne Milton was gracious enough to allow us to post some photos she had taken from a nighttime harvest shot in October of 2009. Please enjoy!
Amelia Ceja revisits her youth in Mexico by preparing one of her favorite breakfast dishes taught to her by her maternal grandmother, Mama Chepa. Arriba arroz con leche!
Arroz con Leche -- Rice with Milk
From Amelia Ceja's Kitchen
(serves 6 to 8)
I love arroz con leche for breakfast or as dessert after a meal. This is the easiest recipe prepared by my maternal grandmother Mamá Chepa while I was growing up in a small village in Mexico.
1 cup long grain white rice
2 cups water
3 cups milk
1/3 cup sugar
1 cinnamon stick
Place the water, rice and the cinnamon stick in a medium size pot and bring to a boil -- reduce heat, cover and simmer for 20 minutes or until all the liquid has been absorbed.
Add the milk and sugar and bring gently to a boil again -- reduce heat, simmer uncovered and stir continually until creamy about 15 minutes. Can be served hot or cold for breakfast or dessert -- it's yummy!
Join winemaker Armando Ceja, as he introduces the inaugural release of Ceja Vineyards 2009 Blanc de Noir sparkling wine. Salud!
Boasts a mix of youthful and mature elements, featuring dried berry, toast, orange peel and baking spices. Though firmly structured, this is open and accessible, with a creamy intensity and crisp lingering finish.
88% Pinot Noir, 12% Chardonnay.
Join Armando Ceja, wine-maker and grape grower for Ceja Vineyards, in the cellar as he tastes our yet-to-be-released 2010 Ceja Vineyards Napa Carneros Chardonnay.
With origins from South East Asia, this tasty recipe pairs beautifully with our just released Ceja Vineyards Brut Sparkling Wine. The wine's crisp balanced acidity cuts through the spice component of the sauce accentuating the sweetness of the crab. ¡Salud!
Dungeness Crab in a Spicy Indonesian Style Sauce
From Amelia Morán Ceja's Kitchen
Suggested wine: Ceja Vineyards Brut Sparkling Wine
Our family favors this delicious main course for our Thanksgiving dinner when fresh Dungeness crabs are available. Some flavors seem made for each other, and tamarind salsa is one of those perfect culinary marriages. Here it is served over crab; perhaps the world's sweetest of all seafoods.
• 4 crabs separated, cleaned, and cracked
• 2 tamarind pods*
• 1 coarsely chopped wine onion
• 2 tablespoons minced Serrano peppers*
• 2 tablespoons minced garlic cloves
• 2 tablespoon minced fresh ginger
• 2 tablespoons soy sauce
• 2 tablespoons corn starch
• 2 tablespoons olive oil
• Crab reduction broth (please see instructions below)
*Tamarind pods and Serrano peppers are found at most grocery stores.
For the crab reduction sauce:
• In a saucepan, place the smallest crab legs (8 to 12) with 8 whole cloves of garlic, ½ an anion, 2 stalks of celery cut in half, 5 cups of water and 2 bay leafs. Gently simmer until the liquid is reduced to 2 cups.
For the Tamarind Salsa:
• Peel the tamarind's shell and soak in water. Discard seeds, and just keep the pulp.
• Sauté chopped onion, minced Serrano peppers, minced garlic and minced ginger in two tablespoons olive oil 5 to 6 minutes. Add the crab sauce and soy sauce and simmer for 5 to 10 minutes.
• In a blender or food processor, combine the sautéed ingredients with the crab sauce and tamarind pulp -- then process until smooth.
• Return the processed Indonesian sauce back to the pan and bring gently to a boil. In a small bowl, combine cornstarch with water and slowly add to sauce while stirring it. Simmer for 5 minutes until slightly thickened.
Steam the cracked crab pieces for five minutes then place in a large bowl. Next, add the tamarind sauce and coat well. Serve immediately. Make sure you have a bib and lots of napkins.
Just in time for the release of Ceja Vineyards' 2008 Dulce Beso (sweet kiss) late harvest white wine, Amelia prepares a decadent dessert of poached pears in a Sauvignon Blanc reduction sauce. Salud!
Ceja Poached Pears with Mascarpone Cheese and Toasted Pumpkin Seeds
Suggested wine: Ceja Dulce Beso (Sweet Kiss)
• 3 medium firm ripe pears
• 1 bottle Ceja Sauvignon Blanc
• 1 cup of granulated sugar
• 1 cinnamon stick
• 1 vanilla bean
• ½ cup mascarpone cheese
• 2 tbsp pumpkin seeds
• 1 tsp brown sugar
• Pinch of cayenne pepper
• Splash of olive oil
Cut the pears in half and core. Place the pears, sugar, cinnamon sticks, vanilla bean and wine into a small pot. Simmer for 20 minutes. Remove pears and let cool. Keep cooking the remaining liquid and reduce to one cup.
Mix mascarpone cheese with 2 tablespoons of the chilled poaching syrup until smooth.
Place the olive oil, pumpkin seeds, brown sugar and cayenne pepper in a small pan at medium heat, and toast for 2 minutes.
To serve, place a half of pear on a plate, add a tablespoon of mascarpone cheese over pear. Sprinkle pumpkin seeds over pear and drizzle 1 tablespoon of syrup.