Fun Egg and Tomato Sandwiches

These sandwiches are fun and very easy to prepare. They are a delicious treat for an afternoon party.

Ingredients:
Sandwich Bread
Egg
Tomato
Cheese (Baby Swiss or Manchengo)
Ham
Milk

The amount of ingredients varies depending on the number of sandwiches you want to make.

Preparation:
1- In a medium size bowl, whisk together 1 egg, milk and salt. Deep the slice of bread into mixture, allow to soak for 30 seconds on each side.
2- Preheat oven pan over medium-low heat, melt 1 tablespoon of butter. Place the slice of bread  into a pan and cook until golden brown on both sides.
3- Slice the bread in half and decorate with cheese and ham. Place the bread in the already preheat oven until the cheese starts melting. Remove from the oven and decorate with tomato and egg.

Serve warm and enjoy !

Baked Cheese Tomato

Try to select small to medium size tomatoes for these tapas. Baked Cheese Tomato is an elegant and nutritious appetizer.

Ingredients:
4 medium ripe tomatoes
1 large egg
4 tbsp grated sharp cheese like Manchego or Parmesan
2 tbsp of ricotta cheese
Salt and Pepper

Preparation:
1- Preheat the oven to 350F
2- Cut a slice off the top of each tomato and using a teaspoon carefully scoop out the pulp and seeds without piercing the shells.
3- Turn the tomato shells upside down on paper towels and let drain for few minutes.
4- Mix the ricotta cheese, egg, grated cheese, salt and pepper and fill each tomato with the mix
5- Bake in the preheated oven for 15 - 20 minutes, or until the eggs are just ready

Bison Tapas

Have you tried bison ? I love the wild taste of the bison meat. This dish is a good option for tapas during happy hour party.

Ingredients:
Bison ground meat
Red Pepper
Half onion
Half red pepper
Half green pepper
Raisins

Preparation:
1- Put the pan on a high - medium temperature and add small onion slides and slides of red and green pepper to the pan  with a teaspoon of olive oil. Keep until the onion turn light brown.
2- Add ground meat on the pan, add salt and paprika to the pan. Slowly mix the bison ground meat with the vegetables and continue to move the meat until it becomes an even mass. Cover with a top and let cook for 5 minutes.
3- Add raisins and continue to move the bison meat slowly until is finally cooked.

Serve and eat with chips or nachos.

Wine Pairing: Gorelli Saperavi, Gorelli Queen of Iberia

Open Fire Clams

If you are looking for new grilling ideas, try grilling clams on an open fire. We received this recipe from our friends who are in New York this weekend.

Ingredients:

1/2 cup unsalted butter, softened

 1/2 cup dry white wine

 1 tablespoon minced garlic

 1 teaspoon of black pepper

 2 tablespoons of tomato sauce

10 large hard-shelled clams (about 2 inches across), scrubbed

Sea salt

         Preparation:

        1- Put butter, wine, garlic, pepper and tomato sauce in a pan. Put the pan on grill near fire, not directly over it, and cook, stirring a few times, until butter is melted and mixture is fragrant, 3 to 5 minutes. Let the sauce come to a simmer.

        2- Place clams flat on hot side of grill, directly on grill grate and cook until they pop open, 3 to 7 minutes. Use tongs to transfer clams, with any juices, to the pan containing the sauce as they are done. (Discard any that do not open.)

        3- Carefully pour the sauce over the clams, keep the on a lower fire and sprinkle generously with parsley and sea salt to taste.

        4- Serve clams right out of the pan, along with the toasted bread to soak up the juices.

        Wine Pairing: Gorelli Old Friends - a unique blend of Saperavi and Carbenet

Chorizo with red wine and brandy

This recipe has an slight modification to one Chorizo tapas recipes I found in a Spanish cookbook. But first, let's talk about tapas.

The word "tapas" means lid or cover. tapas were originally created to be a companion to a glass of wine. Spain has a hot climate so working hours and mealtimes were organized to make the most f the cooler parts of the day. It became customary late evening to drop in to a bar on the way home from work for a glass of wine and few tapas.

Tapas have become so popular outside Spain that some restaurants only serves tapas as dinning options. However, tapas are still served as cocktail snacks in bars.

Keep in mind that this dish is best if prepared 5-6 hours or even a day before you are planning to serve it.

Ingredients:
7 oz chorizo sausage
1 cup of red Saperavi wine
2 tbsp of B.S. brandy
2 tbsp of sundried tomato
chopped fresh flat-leaf parsley to garnish

Preparation:
1- Cut the chorizo sausage in slides (about 1/4 inch slides)
2- Add the chorizo in a large pan and pour in the wine.
3- Bring the wines to a boil, lower the heat, cover and let simmer for 15 minutes.
4- Transfer the chorizo and the wine to a bowl, cover and let marinate for 6 hours (or overnight)
5- Next day, reserve the wine for later, remove the outer layer from the chorizo.
6- Pour the brandy into small pan and heat gently. The pour the brandy and the wine overt the chorizo.
7- Cook over high heat until almost the wine has evaporated.
8- Serve the chorizo with remaining wine, sprinkled with parsley or green onions.

Wine Pairing: Saperavi, Queen of Iberia, Old Friends. Tapas go well with any red Saperavi wine from the Gorelli collection.

White Figs with Prosciutto

Another easy way to enjoy White Figs is making some excellent tapas. They are the perfect companion to a glass of a red Saperavi wine.

Ingredients:
Gorelli Whole Figs
Prosciutto
Goat's Cheese

Preparation:
Gorelli whole figs are very large so I am recommending to cut them in half. Wrap each half with prosciutto and they are ready. What a simple way to prepare some excellent tapas!

Wine Pairing: White figs and prosciutto go well with any of the Gorelli wines: Saperavi, Queen of Iberia, Old Friends and our limited edition Gorelli Grand Reserve. 

White Figs are very rare and they only grown in certain areas of the world. We get our white figs from the country of Georgia. They are carefully selected and every morning during the harvest season, a small batch of white figs is collected by hand in the first 60 minutes after the sunrise to preserve the natural quality of the fruit.

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