Featured Wine

Southwest Style Corn Cakes w/ Chipotle Sour Cream

1/2 can cream style corn

1 can whole kernal corn

1/4 of an onion

4 sweet mini bell peppers

1 tsp chipotle powder

1 chipotle pepper in sauce

2 eggs

1 tsp baking powder

1 cup flour

1/2 cup sour cream

2 tbs sauce the chipotle pepper was in

1 bunch of green onions, chopped

Fine dice the onion and peppers. Add a little oil to a pan and saute until soft, adding a little salt and pepper halfway through. Set aside and let cool.

Once it's cooled down, add the onion and pepper mix to the corn, chipotle powder and pepper, eggs, baking powder and flour. Mix well.

Pan fry or use a blakstone grill to put a heaping spoon of batter on and lightly flatten the top. Let cook about 5 minutes or until the bottom is set and lightly browned. Flip and cook the other side until it's the same.

Mix the sour cream and chipotle sauce together to make a sauce. Plate up the fritters, drizzle the sour cream sauce over the top and top with chopped green onions.

Arugula with Lemon and Salt

Bunch or container of Arugula 

1 lemon

drizzle of olive oil

1 tsp salt, preferably kosher coarse

Rinse the arugula and dry. Drizzle with olive oil, salt, and a squeeze of half the lemon. Mix and fix lemon or salt to taste.