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Peju Kitchen > Recipes > Hot Summer Trio & Food Pairings

Hot Summer Trio & Food Pairings

3 Summer Trio Recipes


Grilled Tropical-Teriyaki Chicken Kebabs - Paired with our Carnival.

Yield: 6 servings

Ingredients   Amount
• boneless chicken breasts (cut into large cubes, approx 1.5")
• pineapple, cubed
• small sweet onion (peeled and quartered)
• green bell pepper
(cored and cut into pieces approx 1.5" long, 1" wide)
• mango
(peeled, then cut into large cubes)
• Salt
• Marinade
• Skewers
  6 pieces

1 whole




• 2/3 cup soy sauce 
• 1/3 cup firmly packed brown sugar
• 1/4 cup guava paste 
• 1/3 cup water
• 1/4 cup rice vinegar  
• 3 garlic cloves, chopped fine
• a 2-inch piece fresh ginger, peeled and chopped fine

Combine ingredients in a saucepan over medium heat, bring to a boil, stirring until sugar is dissolved. Cool marinade completely before adding meat. Reserve 1/3 cup of marinade and
store in a separate container.

Put the chicken breasts in a large re-sealable plastic bag and pour marinade over them. Seal bag, pressing out excess air, and set in a shallow dish. Chill overnight, turning bag once or twice.


  1. Remove chicken from refrigerator and bring to room temperature. Remove from Marinade.
  2. Pour marinade into a saucepan and boil 5 minutes and remove from heat. Season chicken with salt, then grill each side for approximately 3-4 minutes, basting with marinade for last minute on each side (chicken should be cooked almost completely through, with the center slightly pink, so it does not over-cook once it is re-grilled with the other ingredients). Remove from the heat.
  3. Cut the chicken into cubes, then skewer the chicken along with the fruit and vegetables. Return the kebabs to the grill, cooking for approximately 2 minutes on one side, followed by 2 minutes on the reverse (or until the chicken is cooked through). Baste the chicken cubes one more time before removing from the heat.
  4. The marinade that you saved separately can be used as a dipping sauce
  5. Remember that you can use beef, pork, or tofu instead of chicken, and choose any fruits or vegetables you’d like!

Pan y Tomate with Prosciutto - Paired with our Provence.

Yield: 6-8 servings

Ingredients   Amount
• small loaf of day-old ciabatta bread 
• large, juicy tomatoes
• Roasted Garlic cloves
• Thinly-sliced Prosciutto
• Olive Oil
• Salt & Pepper
  1 Loaf


  1. To roast garlic cloves, chop off the top of the garlic bulb to expose a small amount of each clove, drizzle with olive oil, then put in a pocket of tin foil. Place on a sheet tray and roast in a 350 degree oven until they have become soft all the way through.
  2. Cut the ciabatta in half length-wise, then cut into piced approximately 3-4 inches wide. Brush the non-crust size with olive oil, season with salt and pepper, and grill each side for about a minute or until browned (some of us like our bread toastier than others!). Remove from the heat.
  3. Immediately rub each piece of bread with garlic to taste, then cut each tomato in half and rub the bread (add as much tomato as you’d like, but be careful not to get the bread soggy!)
  4. Pile on the Prosciutto and drizzle some olive oil over the top. These can be enjoyed hot or at room temperature.

Peju Summer Pasta with Eggs - Paired with our Sauvignon Blanc.

Yield: 3-4 servings

Ingredients   Amount
Pappardelle pasta
• fresh hen’s eggs
• small zucchini or squash
• ears of fresh corn
• grated Ricotta Salata cheese
• Olive Oil
• Salt & Pepper
• lemon, zested
  1 pound
1/2 cup



  1. Soft-Boil the hen’s eggs by poking a small hole in the smallest end with a safety-pin, adding the eggs to a large pot of cold water, and bringing them to a boil (cook for approximately 5 minutes…you may want to do a test egg, since eggs boil at different rates depending on your altitude and the freshness of the eggs!). Drain the eggs out and rinse under cold water until they are cool to the touch. Set aside.
  2. Slice the Zucchini. Lightly coat a large sauté pan with olive oil, adding the Zucchini once the sauté pan is just-below the smoking point. Add the Zucchini to the pan and season with approximately 2 teaspoons of salt. Do not move the Zucchini until it has browned slightly and can be moved without falling apart. Season with fresh pepper and stir, and continue to stir occasionally until the Zucchini is lightly-browned on both sides and is tender. Remove from the heat and set aside.
  3. While cooking the Zucchini, grill the corn until cooked through. Once the corn has cooked, cut the kernels away from the core. Set aside.
  4. Peel the eggs, then cut into 1/8” slices.
  5. Boil the Pappardelle in a pot of water at a rolling boil with plenty of salt (just follow the instructions on the box!) Once done, done. Drain the water away and add it to the large sauté pan with the zucchini. Return the heat to a low temperature and toss in the pan with the cheese, corn, and a splash of olive oil, then heat.
  6. To serve, just at a teaspoon or two of lemon zest, arrange the egg slices on top, and add a bit of cheese!


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