Moroccan-Style Skillet Chicken


1 tablespoon olive oil

1 pound boneless/skinless chicken

breast, cut into 1/2-inch cubes

4 garlic cloves, minced

1 15 ounce can crushed tomatoes

1 tablespoon pumpkin pie spice

2 teaspoons chili powder

1-1/4 teaspoon ground cumin

1 cup frozen peas

1/2 cup chopped fresh cilantro

1 box (5.8oz) Near East (or similar) Roasted Garlic and Olive Oil Couscous, prepared according to package directions


1. Heat oil in a large skillet over medium-high heat; add chicken and cook, stirring frequently, until chicken is done, about 4 to 5 minutes. Remove chicken from skillet; set aside.

2. Add garlic to skillet and cook, stirring frequently, 30 seconds. Add tomatoes, pumpkin pie spice, chili powder and cumin.

3. Simmer 5 minutes; add peas and chicken, and heat through. Stir in cilantro.

4. Serve chicken mixture over hot couscous.

Wine recommendation:

Cooper Vineyards 2019 Syrah

Grilled Ham & Cheese Panini

This quick and fun meal is inspired by our friend, Nick Gardella, at Mother Lode Deli & Catering in Jackson. You can either stop by the deli or make our version at your home.

Assemble sandwich ingredients:

– Black Forest Ham

– Provolone Cheese

– Fresh Tomato Slices

– Basil Pesto Aioli

– Sourdough Bread

You may use a panini press, George Foreman-type grill or frying pan to grill your sandwich.

Mother Lode Deli & Catering
36 Main Street
Jackson, CA 95642

Wine recommendation

Cooper Vineyards 2019 Sangiovese

Pork Medallions with Pomegranate-Cherry Sauce

Total Time: 20 minutes
Serves 4


1 (1-pound) pork tenderloin, trimmed

1/3 teaspoon salt

1/4 teaspoon freshly ground black pepper

1 tablespoon olive oil

1/2 cup pomegranate juice

1/3 cup dried sweet cherries

1/4 cup Cooper Vineyards dry red wine

1/4 cup balsamic vinegar

1 teaspoon cornstarch

1 teaspoon water

1 tablespoon butter


1. Cut pork crosswise into 12 (1-inch-thick) pieces. Sprinkle both sides of pork with salt and pepper. Heat oil in a large nonstick skillet over medium-high heat. Add pork to pan; cook 4 minutes on each side or until done. Remove pork from pan; keep warm.

2. Add juice, cherries, wine, and vinegar to pan; bring to a boil. Reduce heat to medium; cook 2 minutes. Combine cornstarch and 1 teaspoon water in a small bowl. Add cornstarch mixture to pan; bring to a boil. Cook 1 minute, stirring constantly. Remove pan from heat. Add butter, stirring until butter melts. Return pork to pan, turning to coat.

Wine recommendation:

Cooper Vineyards 2018 Primitivo Riserva

Nutrition Facts:

269 calories; fat 10.1g; saturated fat 3.6g; mono fat 4.9g; poly fat 0.9g; protein 24.3g; carbohydrates 17.6g; fiber 1.4g; cholesterol 81mg; iron 1.8mg; sodium 310mg; calcium 27mg.

Shrimp Saltimboca

(Saltimboca in Italian means “Jump into your mouth”)


Veal pounded very thin and cut into strips 1″ wide by 2″ long. Can substitute Pork Tenderloin if desired.

Large Shrimp – Peeled & Deveined

1 Bottle Cooper Vineyards Sangiovese

2 Cloves Garlic – Chopped

Fresh Basil – Minced

Fresh Oregano – Minced


Olive Oil

Alfredo Sauce (Try our Roussanne Alfredo Sauce, below)


Mix spices with Cooper Vineyards Sangiovese – Marinate Veal or Pork strips for 24 hours

Wrap Shrimp in Veal or Pork strips. Hold together with toothpicks

Saute in hot Olive Oil until Shrimp turn pink

Serve over Pasta (Angel Hair or Fettuccine) with Alfredo Sauce

Roussanne Alfredo Sauce


1/2 Cup Cooper Vineyards Roussanne

1 Quart Half & Half or Heavy Cream

2 Cups Grated Pecorino Romano Cheese

4-6 oz Blue Cheese

Fresh Italian Parsley – Minced

1 Clove Chopped Garlic


Heat Half & half until bubbling

Add Garlic, Parsley and Basil

Slowly add Romano cheese until smooth

Slowly add Blue Cheese – constantly tasting – Until you get desired flavor

Add Roussanne

To thicken sauce add more Romano

For creamier sauce add cream cheese

Zinfandel Tri-tip Marinade


1 Bottle Cooper Vineyards Zinfandel

2 Cloves Chopped Garlic

Black Pepper

Red Pepper Flakes

Fresh Basil – Chopped

Fresh Rosemary



Mix all, Cover meat, Marinate for at least 24 hours

BBQ or Oven roast

Port Style Brownies (Ala Cooper)


2 sticks unsalted butter – softened

16 oz. semi-sweet chocolate chips (use 1 cup now – 1 cup later)

4 large eggs

1 ¾ cups granulated sugar

¼ cup Cooper Vineyards Dicembre

½ tsp. salt & baking powder

1 cup all purpose flour

¼ cup unsweetened coca powder

The other cup of chocolate chips


Preheat oven to 350. Prepare two (13 x 9) baking pans using parchment paper or non-stick foil.

1. Using a double boiler, melt 1 cup of chocolate chips.

2. Remove from heat and let cool.

3. Mix butter & chocolate until smooth – let cool.

4. In a large mixing bowl, beat eggs and sugar until well blended. Blend in the Dicembre and the cooled choc/butter mixture.

5. Blend in flour, salt, baking powder, & cocoa.

6. Fold in the other 1 cup chocolate chips.

7. Spread batter onto prepared pans. Bake 20-25 minutes until done to the touch.

DO NOT OVER BAKE. Cover with foil while cooling.

And-now, the Coup’ de Dicembre:

Melt 1 cup chocolate in the microwave. Add ¼ cup Cooper Dicembre to the melted chocolate. Drizzle over brownies & enjoy!

Cooper Style Chicken

Brown Chicken in ½ c. olive oil.

Add chicken to Dutch oven when brown. Add:

1 cup chicken stock

1 cup white wine

1 teaspoon green peppercorns

1 tablespoon capers

1/3 cup dried tomatoes

Top with 10-12 baguette size celery about 3’’ long.

Put lid on Dutch oven and set on edge of hot BBQ to maintain a soft boil, and finish cooking.

Chicken is done at thermometer 170 to 175 degrees.

Check with thermometer 35 to 45min.

To serve we remove chicken from Dutch oven and cut into ½” strips length wise. Arrange in the serving pan and ladle sauce and celery over chicken.