Perfect Pairings: Marques de Pagollano, 2003, Cigales, Spain, 223747

Smoky Beef and Chicken Tapas

1 lb. boneless, skinless chicken breast, cubed
1 lb. boneless beef sirloin, cubed
1/2 C. light olive oil (or canola)
4 cloves garlic, minced
1/3 C. pineapple juice
2 tbsp. soy sauce
2 tsp. powdered ginger (or 1 tbsp. fresh grated)
1 tsp. red pepper flakes
1 tbsp. brown sugar
4 fresh jalapeno peppers, seeds and membranes removed
8 strips of bacon, halved crosswise
16 toothpicks

1. In a large mixing bowl, combine the oil, garlic, pineapple juice, soy sauce, ginger, and brown sugar. Mix with a whisk until well blended. Add the red pepper flakes.

2. Place your trimmed, cubed beef and chicken into a large resealable freezer bag. Pour your pineapple-oil mixture over.

3. Seal bag and refrigerate meat in marinade for one hour or more (overnight is best).

4. Slice your jalapeños crosswise into wide strips.

5. To assemble: place one strip of jalapeño on one halved piece of bacon. Follow it with one piece each of chicken and steak. Add another pepper. Fold bacon over and pierce through with a large toothpick– the bacon should completely cover the meat and peppers.

6. To cook: Heat your grill to a medium-high heat. Grill bacon bundles about 20 minutes. Then them every 5 minutes or so to assure they’re cooked evenly.







					Smoky Beef and Chicken Tapas 1 lb. boneless, skinless chicken breast, cubed 1 lb. boneless beef sirloin, cubed 1/2 C. light olive oil (or canola) 4 cloves garlic, minced 1/3 C. pineapple juice 2 tbsp. soy sauce 2 tsp. powdered ginger (or 1 tbsp. fresh grated) 1 tsp. red pepper flakes 1 tbsp. brown sugar 4 fresh jalapeno peppers, seeds and membranes removed 8 strips of bacon, halved crosswise 16 toothpicks 1. In a large mixing bowl, combine the oil, garlic, pineapple juice, soy sauce, ginger, and brown sugar. Mix with a whisk until well blended. Add the red pepper flakes. 2. Place your trimmed, cubed beef and chicken into a large resealable freezer bag. Pour your pineapple-oil mixture over. 3. Seal bag and refrigerate meat in marinade for one hour or more (overnight is best). 4. Slice your jalapeños crosswise into wide strips. 5. To assemble: place one strip of jalapeño on one halved piece of bacon. Follow it with one piece each of chicken and steak. Add another pepper. Fold bacon over and pierce through with a large toothpick– the bacon should completely cover the meat and peppers. 6. To cook: Heat your grill to a medium-high heat. Grill bacon bundles about 20 minutes. Then them every 5 minutes or so to assure they’re cooked evenly.



	Marques de Pagollano • 2003 • Cigales, Spain • 223747 Grape: Tempranillo Blend appearance - bright, clear color : medium purple aroma - moderate flavors (smell + taste) sweetness - dry acidity - round oak - taost fruit - blackberries earth - black pepper body - full tannins - moderate alcohol - 14% serving notes - decant and allow to breathe for one hour before serving.				• In a stroke of genius that's credited to King Alfonso the Wise, taverns started serving wine with a piece of bread that covered the glass. At first, it was simply meant to keep out the flies. But soon bartenders began to add tasty morsels to the bread. The patrons now wanted the appetizers as much as the wine. The name of these tasty morsels is derived from the Spanish word tapar, meaning to cover. Tempranillo and tapas, no wonder they called him Alfonso the Wise.