Halibut (4 - 4-oz Filets) or 4 pork loin chops, 4 boneless/skinless chicken breasts, or 2 small pork tenderloins can be substituted for the halibut, adjusting the oven time accordingly. :

• Preheat oven to 350°
• Combine 2/3 c Flour, ¼ tsp kosher salt, 1/3 tsp black pepper in a bowl
• In a second bowl, whisk 1 egg and 1 tbsp of cool water.
• Combine 2-1/2 oz of finely chopped pecans and 2/3 c plain breadcrumbs in a third bowl.
• Lightly dredge each filet in the flour, dip in egg mixture, and then coat with pecan mix. Place the filets on a baking sheet.
• Melt 2 tbsp of unsalted butter in a large saute pan over medium heat. Place the filets in the pan and cook for three minutes on each side.
• Place filets on a baking sheet and bake for 10- 15 minutes, or until cooked thoroughly.

Sauce: Using a saucier or heavy saucepan, bring 1/2 c of peach puree (white peach if available), 1/4 c of dry white wine, 2 tbsp white peach vinegar, and 1 tbsp of finely minced shallot to a boil. Lower the heat to medium-low, and reduce the mixture to about 1 tbsp, whisking as needed. Once the mixture is reduced, lower the temperature to low and whisk in 12 tbsp of cold unsalted butter, 1 tbsp at a time. Add each piece of butter just prior to the previous one melting completely and removing the pan from the heat if necessary to keep the sauce from separating. If desired, mix in 1 c of finely chopped peaches. Place approximately three tablespoons of the sauce on a plate, and place the halibut in the center of it. Garnish with slices of fresh or caramelized peaches. Consider serving with green beans & wild rice.

Pan Seared Scallops with Peach Vinegar Reduction

Heat a pan to medium-high heat, and add 1 to 2 tbsp of olive oil. Pat dry 3 to 4 scallops (room temperature) per person and lightly season with kosher salt. Sear scallops for 1-1/2, minutes per side, and then remove to a plate. Lower heat to medium and add 2 to 3 oz of vinegar to the pan. Whisk and reduce until the "brown bits" from the scallops and the liquid have been halved. Drizzle over plated scallops. Garnish lightly with chopped parsley.

Peach Vinaigrette

Mix peach vinegar with olive oil and fresh herbs to create the perfect dressing for summer salads. Think field greens, feta, citrus, red onion, candied nuts, dried cranberries, and avocado.

Reduce peach vinegar, Riesling wine, and fresh or canned peaches together over medium heat until it reduces by half. Add cinnamon and nutmeg to taste while reducing. Allow to cool to room temperature or serve slightly warm over vanilla ice cream.

 

1 bag spinach
1/2 med red onion fine sliced
1 1/2 cup red raspberries
1 cup honey roasted almonds
1/2 cup gorgonzola crumbles
3tbs of Chaparral Gardens Raspberry Vinegar
3 tbs extra virgin olive oil
Salt and pepper to taste

Mix all ingredients befor adding oil and vinegar.
Enjoy

Medium size squash
1/4 cup champagne mimosa vinegar
1/4 cup blood orange or meyer lemon olive oil

Peel squash and cut into 1-2 inch chunks
Whisk oil and vinegar
Pour dressing over squash and let marinade for an hour or more
Put entire contents in a glass baking dish and roast uncovered
in oven at 400 degrees. Check at 30 minutes .
Roast until slightly browned or tender.

Gardens
2 tbs Butter
1/2 cup Sweet Vinegar 1/2 favorite red wine
Cook slowly in saucepan over med heat making sure not to boil.The key to this sauce is patience and stirring frequently until cooked down to half. Do not allow to caramelize. Great over a soft cheese and served with slice bread.

1lb cooked baby shrimp meats ½-1 cup finely diced onions ¼ - ½ cup chopped cilantro 1/3 cup Chaparral Gardens Pacific Spice Vinegar 1 avocado diced Juice of 2 limes (or lemons) 1 tomato diced Salt and pepper to taste

We love to make this all summer long. Mix all ingredients and top with a little red sauce or salsa. I buy the precooked tostada shells and simply spoon some on. This recipe will make 8 tostadas. This recipe also makes a great dish to serve with a bowl of tortilla chips or spooned into cups for a lo carb meal.

Large saucepan
Put all your yummy left over apples and pears
Try putting a few dates and raisin too
Add water depending on how many cups you want to make and bring it to the boil – turn down and let
simmer for a few minutes
I add a teabag or two of cinnamon apple spice
If you don't have it add your own cinnamon to taste
Sugar is optional – try using
This is the magic part… add Chaparrals PACIFIC SPICE OR WINTER AMBROSIA TO THE BREW
I like to add a pinch of chili powder to boost the metabolism …
If this fruity punch is for the adults … and you truly want to warm the cockles of your heart just add… a
splash.. or two … or maybe three of your favorite brandy…. Mmmhmmmmmm!

½ pound pasta
1 head of broccoli cut into florets
1 onion
6 or more garlic cloves
½ cup Olive oil
salt and pepper to taste
5 tbsp of CHAPARRALS ITALIAN VINEGAR
1/3 cup of grated parmesan cheese
A squeeze of lemon and finely chopped parsley to add.
Cook your favorite pasta… (spiral pasta or shell always looks great) Saute' onions and garlic in olive
oil. Add broccoli florets and sauté (try not to overcook). Add all ingredients to pasta and mix.. Top
with CHAPARRAL'S ITALIAN VINEGAR a squeeze of lemon, a little parsley and a drizzle more of
olive oil.
This is fast and delicious … Consider serving it with your favorite style of chicken or shrimp…