1 Tbsp.   brown sugar                                                                                               Preheat oven to 425 degrees

1 Tbsp.  reduced sodium soy sauce                                                                        In a small bowl, mix brown sugar, soy sauce, mustard, ginger and salt until blended. Brush over filets and sprinkle  with pecans.

1 Tbls. Dijon mustard                                                                                              Transfer to foil lined baking pan coated with cooking spray.  Bake 12-15 minutes until fish just begins to flake easily with a fork.

1 tsp. ground ginger                                                                                                  Enjoy with a bottle of Grady Family Vineyards Chardonnay , Pinot Grigio or Pinot Noir.

1/4 tsp. salt

Salmon filets

1/3 cup chopped pecans

This Chile Cheese appetizer is a family favorite.

• 1 pound sharp cheddar chees
• 1 pound Monterey jack cheese
• 1 4 oz. can of mild diced green chiles
• 6 eggs

Combine both grated cheeses.  Place half in the bottom of a 9 x 13 ” pan.  Scatter the peppers evenly over the cheeses.  Cover with remaining cheese .  Beat he 6 eggs and pour over the top.

Bake  45 min. at 350 degrees.     Serve hot and enjoy with a glass of Grady wine!

This quick and simple recipe has been a hit whenever I serve it. I got the recipe from a chef in Tucson.
INGREDIENTS:

1/4 c chopped dried apricots
1/4 c white raisins
1 tbls. sugar
1/2 c white wine ( I open a bottle of Shenanigans Pinot Grigio and then serve it with the finished product.)
Dijon mustard to taste

Put the ingredients with the exception of the mustard, in a small saucepan and bring to a boil, reduce heat and simmer until wine has dissipated and mixture becomes thick. Taste and add a little Dijon mustard.

SERVE over softened brie with a crisp cracker. Our Shenanigans Pinot Grigio or GFV Chardonnay are wonderful with this appetizer.

Enjoy!

Here is a hearty way to warm your family during the winter months, serve this soup with a green salad and warm, buttered tortillas or a slice of sourdough bread. Of course don’t forget the Grady Family vineyards wine. Any of our reds would be great with this meal.

Ingredients:

• 2 tbls. Vegetable oil 1 tsp. ground cumin 1 tsp. oregano
• 1 onion , diced ½ tsp. chile powder
• 2 garlic cloves, minced
• 1 16 oz. can diced tomatoes 2 15 oz. cans black beans 2 cups chicken or vege. stock
• 1 bay leaf
• 2 tbls. llme juice add salt and pepper to taste

Optional garnishes: sour cream, chopped cilantro. chopped green onions and/or thin slices of  avocado

Heat oil in a 2 or 3 qt. pot.

Saute onion and garlic over med. Heat for 10 min,, stirring occasionally.

Stir the cumin, oregano and chile powder, and sauté for 2 more min.
Drain and discard any liquid from the tomatoes, and add them to the pot along with the black beans, stock and bay leaf. Bring to a boil, reduce heat and simmer for 50 min. add lime juice and simmer 10 more min.

Remove the bay leaf and discard. Taste soup and adjust seasonings by adding salt and pepper or Tabasco as desired.

Soup can be served chunky with whole beans, or pureed in a blender if you prefer smoother consistency.