In the Napa Valley, traditions are a way of life. With so many multi-generational families who live here, it is natural that many traditions continue to this day. Traditions create lasting memories, build excitement, and produce miles of smiles! Most traditions revolve around holidays and birthdays but here at Robert Biale Vineyards, we have a tradition that occurs every Tuesday. From the beginning, the Biale Family has made sure that all employees sit down for a family style lunch each Tuesday, catching up on each other’s lives outside of work or just comparing notes on the wine growing season. This is the Italian way of breaking bread together that we have adopted as our own here in the Napa Valley. The meals are typically created uniquely and weekly by one of our “team” chefs: Dave “Coach” Todd or Pat Jeffries and if not, we like to support our local chefs here in Napa by using their expertise and excellent meals. We decided to share these recipes with you so that we may bring a little of our weekly tradition to your own homes. Just like Pavlov’s Theory, every Tuesday around lunchtime, our mouths begin to water because we can smell something delicious being prepared. We hope you enjoy these meals with your family and friends as much as we enjoy enjoying them amongst our staff. Each month we will post the latest recipe(s), so feel free to pick your own bottle of wine (Biale of course) to enjoy and make a new tradition of your own!
Spanish Themed Tuesday Lunch With a Side of Zin!
Lemon Pepper Herb Dry Rub Recipe for Grilled Chicken
- 2 Tablespoons Lemon Pepper
- 1 Tablespoon brown sugar
- 3 teaspoons dried rosemary
- 3 teaspoons dried thyme
- 3 teaspoons dried oregano
- 1 teaspoon paprika
- ½ teaspoon salt
Mexican Black Beans
- 1 teaspoon olive oil
- 1/2 cup chopped onions
- 3 cloves garlic, minced
- 1 (16 oz) can black beans, do not drain
- 1/4 cup chopped cilantro
- 1 teaspoon cumin
- 1/2 teaspoon salt
- 2 pieces of bacon
- In a small sauce pan, heat the olive oil over medium heat. Add the onions, garlic and bacon cook for 3-4 minutes, just until the onions begin to soften.
- Add the black beans, cilantro, cumin, and salt. Stir well and reduce heat to medium low. Allow to cook for 15-20 minutes, stirring occasionally. Taste and adjust seasonings to your liking.
- Serve sprinkled with more chopped cilantro and cotija cheese if desired. Enjoy!
Preheat oven to 350.
Combine in an ovenproof skillet or dutch-oven over medium heat until the onions are golden (5 minutes):
- 2 slices bacon (or more, if you’re Coach)
- 1/2 c. chopped onions
- 1/2 c. chopped green peppers
- 1 clove garlic, minced
- 1 c. long-grain white rice (Stir until well-coated)
1 3/4 c. chicken stock
1 c. chopped drained canned tomatoes
1/2 t. sweet or hot paprika
1/4 t. black pepper
Bring to a boil. Stir once, cover, and bake until the stock is absorbed and the rice is tender, about 25 minutes. Uncover and let stand for 5 minutes. Serve.
(Recipe from “The Joys of cooking”)
- 2 small mangos peeled and chopped
- 2 serrano peppers chopped
- 1 jalapeno pepper chopped
- 1 small red onion chopped
- 2 medium red tomatoes chopped
- 4 cloves garlic chopped
- ¼ cup chopped cilantro
- Juice from 1 lime
- Salt and pepper to taste
- Add all of the ingredients to a food processor. Pulse the mixture several times until you achieve your desired consistency.
- Serve immediately for a more pungent flavor, or refrigerate in an airtight container overnight to let the flavors mingle and mellow a bit.