Chili Olive Oil

Harvest Jambalaya

Harvest Jambalaya 1200 750 Round Pond Estate

Our Club Manager Christina calls this “Harvest Jambalaya” because her winemaker husband often works late during harvest and this is one of his favorite dinners to come home to.  Full of fresh late summer and autumn vegetables with a bit of flavorful heat to warm you up from the inside, this hearty dish pairs wonderfully with the bright flavors of our Rosato di Nebbiolo.

Ingredients
1 lb sausage, kielbasa or andouille, sliced
1lb smoked ham, cubed
2 Tbsp Round Pond Italian Varietal Extra Virgin Olive Oil 
1Tbsp butter
1 medium onion, diced
1 cup celery, diced
1 green bell pepper, cored and diced
1 red bell pepper, cored and diced
1 cup tomato, seeded and diced
3 garlic cloves, minced
1 jalapeno pepper, seeded and minced
½ tsp cayenne pepper
2 tsp fresh oregano, diced
1 tsp fresh thyme, diced
2 Tbsp tomato paste
6 cups chicken stock
3 cups long grain rice, rinsed
3 bay leaves
2 tsp kosher salt
1 tsp black pepper
6 – 8 dashes hot sauce
¼ cup scallions, chopped
¾ cup fresh parsley, chopped
¼ cup fresh lemon juice
1lb medium shrimp, deveined (20 – 24)
Drizzle of Round Pond Infused Chili Olive Oil

Heat oil in large Dutch oven, cast-iron skillet, or pot over medium heat.  Add kielbasa and sauté for 8 – 10 minutes until browned, then place in a large bowl.  Add ham to same pot for 8-10 minutes, remove when lightly browned and add to the kielbasa bowl.

Add butter, onion, celery and peppers to the pot, sauté for 8-10 minutes.  Add tomato, garlic, jalapeno, cayenne (optional), oregano, thyme, and tomato paste, stirring with vegetables and herbs until coated and blended well.  Add chicken stock and bring to a rolling boil.  Stir in rice, then add the cooked kielbasa and ham, bay leaves, salt, pepper and hot sauce.  Return to boil, then reduce the heat to low and simmer covered for 20 minutes.

Add ¼ cup scallions, ¼ cup parsley, lemon juice and shrimp to the pot, stirring well.  Cover pot, remove from heat and let steam for 15 minutes.  Spoon into bowl, top with drizzle of infused chili oil and serve with warm cornbread or a crusty French loaf.  Enjoy!

Chili-Lime Grilled Corn

Chili-Lime Grilled Corn 1200 750 Round Pond Estate

This grilled corn on the cob with chili-lime butter ups the ante on your backyard barbeques.  The combination of chili and lime adds delicious spice to the sweet smokiness of the grilled corn, pairing wonderfully with our Reserve Sauvignon Blanc.

Ingredients
4 ears corn on the cob, husk removed
4 tsp Round Pond Italian Varietal Extra Virgin Olive Oil
1 stick butter, room temperature
1 small lime, zested
3 tsp salt
3 Tbsp Round Pond Infused Chili Olive Oil
1 tsp black pepper
½ cup queso fresco

Place the husked ears of corn on a plate and drizzle with Italian Olive Oil. Season with pepper and 2 tsp salt. Place corn on a grill over medium flame. Rotate the corn over the grill until roasted on all sides.

Meanwhile, place butter, lime zest, 1 tsp salt, and Infused Chili Olive Oil into a mixing bowl and mix together using a whisk. Whisk until all ingredients are incorporated.

When the corn is done, pull it off of the grill. Top with the butter mixture and crumbled queso fresco.  Enjoy!

Serves 4

Brassica Salad

Brassica Salad 2048 1445 Round Pond Estate

This beautiful Brassica Salad is as bright and colorful as summer itself and pairs perfectly with our Rutherford Sauvignon Blanc.

Ingredients
2 cups broccoli, sliced thin
1 cup cauliflower, sliced thin
1 cup purple cauliflower, sliced thin
1 cup cheddar cauliflower, sliced thin
1/2 cup toasted pistachios
1/2 cup golden raisins
1/2 cup parsley leaves
1/2 cup Meyer lemon vinaigrette
2 Tbsp Round Pond Infused Chili Oil

Place all ingredients except chili oil in a large bowl and toss together.  Let marinate for about 15 minutes and then place in a serving bowl and drizzle with chili oil.  Enjoy!

Serves 4

Chili-Braised Short Rib Sopes

Chili-Braised Short Rib Sopes 552 311 Round Pond Estate

Sopes are thick tostada that is only fried to cook the outsides while keeping the inside soft and delicious. Chef Jamie’s Chili-Braised Beef Shortrib Sope with radish, goat cheese, cilantro, and Chili Oil makes a fantastic appetizer and pairs wonderfully with our Proprietary Red Wine!

Ingredients
For the short ribs
2 lbs beef short ribs
2 each carrots
2 ribs celery
1 each yellow onion
3 cups red wine
4 cups beef stock
4 each dried chili peppers
4 Tbsp Canola Oil
salt and pepper, as needed

For the sope dough
3 cups masa flour
1 tsp baking powder
1 1/2 tsp salt
2 cups warm water
2 cups Canola oil

1 cup fresh goat cheese
5 each radishes, thinly sliced
1/4 cup Round Pond Estate Chili Infused Olive Oil
1/2 cup fresh salsa
1/4 bunch cilantro


Season the short ribs with salt and pepper and then sear them in a hot pan with the canola oil, making sure all sides are seared. Remove them from the pan and set them in a roasting pan. Add the carrots, celery, and onion to the pan that you seared in. Cook the vegetables until they start to get some color on them, then add the chilis and red wine, cooking until wine is reduced by half. Then add the beef stock and bring to a quick boil, then pour the broth mixture over the short ribs, cover the roasting pan with a lid or aluminum foil and place in a 250F oven for about 4 hours or until the meat is fork tender. Remove the short ribs from the roasting pan and let cool. Strain the liquid left in the pan, removing all chunks and then place the short ribs back into the liquid and cool completely. Once cool, dice the short ribs into 1-inch chunks and keep in the braising liquid. Set aside.

To make the sope dough, combine all ingredients in a bowl and form into a ball using your hands. Let the dough rest for about 10 minutes and then form into balls about half the size of a golf ball. Press your thumb into each ball, making an indentation. Fill a saute pan with about a 1 1/2″ of oil and turn on medium heat. Pan fry the sopes on each side until the edges start to turn golden brown. Remove from the oil and place on a tray lined with paper towels.

To assemble, warm up the short ribs in the braising liquid. In the well of each sope, place a little piece of goat cheese, then top with a chunk of short rib. Put about a 1/4 tsp of salsa on top of the short rib, a slice of radish, a few drops of Chili Infused Olive Oil, and finally a leaf of cilantro to top it off. Enjoy!Makes 50 bite size portions


Creamy-Cauliflower-Soup

Creamy Cauliflower Soup

Creamy Cauliflower Soup 1200 750 Round Pond Estate

Here’s simple, delicious cauliflower soup that will warm you up in no time!  Especially created to pair with our Reserve Sauvignon Blanc, this creamy, satisfying soup is sure to drive the chill from your bones.

Ingredients:
2 heads cauliflower
2 qts whole milk
1/2 lb butter
2 bunches scallions, diced
1/4 cup Round Pond Estate Infused Chili Oil
dash of paprika

Begin by taking the stem off of the head of the cauliflower, and break the head into florets. Place the florets into a large pot, and add the milk and butter. Simmer on medium heat until the cauliflower is soft.

Transfer mixture to a blender and purée.  Season with salt and white pepper to taste.  Pour into espresso cups or bowl, then drizzle with Chili Oil and garnish with scallions and a dash of paprika for color.  Enjoy!

Wine Country Cioppino

Wine Country Cioppino 1200 750 Round Pond Estate

Being on the bay, there is a plethora of fresh seafood offered at the majority of restaurants in San Francisco. With that in mind, Chef Jamie has created this wonderful Wine Country Cioppino featuring clams, shrimp, mussels and crab. This pairs excellently with our Rosato di Nebbiolo or Proprietary Super Tuscan wines.

Ingredients:
3 Tbsp Round Pond Estate Italian Varietal Extra Virgin Olive Oil
1 fennel, sliced
1 yellow onion, diced
6 garlic cloves, minced
1 tsp chili flakes
¼ cup tomato paste
2 cans diced tomatoes in juice
2 cups dry white wine
5 cups fish or seafood stock
1 lb Manilla clams
1 lb shrimp
1 lb mussels
1 lb Dungeness crab meat
1 Baguette, Sliced on a Bias and Grilled or Baked
8 Tbsp Meyer Lemon Aioli (see below)
4 Tbsp Round Pond Estate Chili Infused Olive Oil
Fennel Tops, as needed

Start by adding the Italian Varietal Olive Oil to a large sauce pot on medium heat. Add the fennel, onion, garlic and chili flakes. Cook until the fennel and onion become translucent. Add the tomato paste and cook until slightly caramelized. Add the tomatoes, wine, and stock. Cook on a low simmer for about 30 minutes. Add the shrimp, clams, and mussels. Cook until the clams and mussels open, then add the crab meat and cook until warmed through. Ladle the cioppino into four bowls and drizzle with the aioli and Chili Infused Olive Oil. Top with the baguette slices and fennel tops.  Enjoy!

Serves 4

For the Meyer Lemon Aioli
Ingredients:
1/2 cup Meyer Lemon juice
2 egg yolks
2 cups Round Pond Estate Italian Varietal Extra Virgin Olive Oil
2 tsp salt

Begin by placing the yolk and lemon juice in a food processor. Turn it on and process until the mixture becomes slightly foamy. Slowly start to add the Italian Varietal Olive Oil in a very slow stream until all of the oil is incorporated. Season with salt and reserve for the Cioppino.

Steamed Mussels With Vadouvan Spice

Steamed Mussels With Vadouvan Spice 1200 750 Round Pond Estate

This fantastic Steamed Mussels with Vadouvan Spice dish is full of teasing flavors to excite your palate.  Smoky spice is enhanced with the bite of jalapeno and tempered with a light white wine, shallot, and garlic broth.  Pair with our delightful Rutherford Sauvignon Blanc for an easy and elegant supper to remember.

Ingredients
8 slices sourdough bread
3 pounds fresh mussels
¼ cup Round Pond Italian Varietal Extra Virgin Olive Oil 
2 each shallot, thinly sliced
6 each garlic cloves, thinly sliced
1 each jalapeno, thinly-sliced rings
1 ½ cup white wine 1 cup heavy cream
3 Tbsp Vadouvan spice
2 each lime, quartered
8 sprigs cilantro
2 Tbsp Round Pond Infused Chili Oil 
salt & pepper

Drizzle the sourdough bread slices with Italian Varietal Extra Virgin Olive Oil and season them with salt and pepper.  Place on a grill and lightly char them until they are crispy on the outside but soft on the inside.  Slice diagonally in half. Set aside until the mussels are ready.

Next, start the mussels by adding about a tablespoon of oil to a large, flat-bottom pan. Add the sliced garlic, shallots, and jalapenos.  Cook on medium heat for about 2 minutes, then add the mussels.  Turn the heat to high and toss the mussels around in the pan.  Once the pan is hot, add white wine and cover pan until the mussels steam themselves open.  Once open, add the cream and Vadouvan spice.  Let mussels cook in the cream and Vadouvan for about 3 minutes, then season the broth to your liking with salt and pepper.

Scoop mussels into 4 large bowls, adding equal amounts shellfish and broth to each bowl.  Garnish each bowl with a couple lime wedges, cilantro sprigs, Infused Chili Oil and the grilled bread.  Enjoy!

Serves 4

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