Evite Party Ideas Paid Post

Evite and Francis Ford Coppola Winery are partnering up to celebrate the spirit of adventure. Adventure can mean anything, from taking a trip around the world to sitting in your backyard enjoying a glass of wine to trying a new recipe for the first time. This summer, Francis Coppola Diamond Collection cans go on the road to the summer’s biggest festivals, including Outside Lands, the Newport Folk Festival and the Newport Jazz Festival, so together, we’re creating our own food, wine, and music-inspired adventure by hosting a music festival at home for our friends.

When it comes to music festivals, we all know the music is the main act, but what’s a great festival without the food? You too can recreate the atmosphere of a music festival right in your own backyard and have the perfect festival-inspired food to go with it. From fried chicken sandwiches to grilled shrimp skewers to elote, have a few festive dishes prepped and ready for when your friends arrive. Have your own backyard adventure by testing out new flavors and serving your friends food that you might not normally make.

Watch the video below to find out which festival-inspired foods to pair with which wines, brought to you by Evite in partnership with Francis Ford Coppola Winery.

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Francis Coppola Diamond Collection Chardonnay and Fried Chicken Sandwiches: The bright and balanced Chardonnay, highlighted by juicy apple, cantaloupe, and pear, complements the richness of the buttermilk chicken and the butteriness of the bun. The creamy texture and caramelized sugar finish is balanced by a crisp acidity that makes the Francis Coppola Diamond Collection Chardonnay a perfect match for the crispy chicken. 

Fried-Chicken

canned chardonnay

Fried Chicken Sandwiches:
Serves 4

Slaw Ingredients:

  • 1/2 head green cabbage, shredded (about 6 cups)
  • 2 jalapeno, thinly sliced
  • 1 small red onion, thinly sliced
  • 1⁄2 cup Bread and Butter Pickles (or sweet pickles)
  • 1⁄3 cup Bread and Butter pickle juice

Slaw Directions:

In a large bowl, toss together cabbage, jalapeno, red onion, pickles, and pickle juice. Cover and keep chilled until ready to use.

Spicy Mayonnaise Ingredients:

  • 1⁄2 cup mayonnaise (for sweeter sauce use Japanese Kewpie-style mayo)
  • 1⁄2 Tablespoon hot sauce (such as Frank’s RedHot) or Sriracha
  • 1 garlic clove, finely minced or grated

Spicy Mayonnaise Directions:

In a small bowl, combine mayonnaise, hot sauce, and garlic. Cover and keep chilled until ready
to use.

Fried Chicken Ingredients:

  • Vegetable oil or vegetable shortening, as needed for frying
  • 1 pound skinless, boneless chicken breast, cut into thin 4 oz fillets
  • 2 1⁄2 cups all-purpose flour
  • 2 teaspoons ground black pepper
  • 1⁄2 teaspoon kosher salt
  • 1⁄4 teaspoon garlic powder
  • Pinch cayenne pepper
  • 1 1⁄2 cup low-fat buttermilk
  • Additional kosher salt, for seasoning
  • 4 brioche hamburger buns

Fried Chicken Directions:

  1. Fill a heavy bottomed pot, such as Dutch oven or cast-iron pot, with about 3-inches of oil. Set thermometer in pot and heat oil to 350 degrees F.
  2. To make flour coating, whisk together flour, pepper, salt, garlic powder, and cayenne in a large shallow bowl.
  3. Pour buttermilk in another shallow bowl.
  4. When oil is almost to temperature, dredge chicken fillet in flour mixture. Shake off excess flour. Dip into buttermilk, allowing excess liquid to drip back into bowl. Return chicken to flour mixture and coat well.
  5. Gently lower coated chicken into hot oil. Fry until golden brown and chicken has an internal temperature of 165 degrees F, about 4 minutes on each side.
  6. Transfer fried chicken to wire rack set over baking sheet. Immediately season chicken with kosher salt. Repeat process with remaining chicken fillets.
  7. Assembly: Slice hamburger buns in half and lightly toast. Spread spicy mayonnaise on bottom bun. Add fried chicken, slaw, and pickles. Finish with top bun. Serve immediately.

*Notes:

  • Oil temperature will fluctuate as you cook chicken. Keep oil at proper temperature by adjusting heat as necessary. To reheat chicken before serving, place fried chicken on
    wire rack over baking sheet. Bake in a preheated 400 degree oven for a few minutes to crisp up.
  • Slaw recipe uses sweet “Bread and Butter” pickles. These are bright green pickles brined in vinegar, sugar, and water. These are different from dill pickles.

 

Francis Coppola Diamond Collection Pinot Grigio and Grilled Shrimp Skewers: The naturally crisp acidity of Pinot Grigio balances the sweet and spicy flavors of grilled shrimp and chimichurri. Featuring top notes of apricots and tangerines, followed by flavors of pear, green apple, and grapefruit, Francis Coppola Diamond Collection Pinot Grigio is the perfect pairing for a shrimp skewers.

Shrimp

canned pinot grigio

Grilled Shrimp Skewers with Chimichurri and Garlic Butter
Serves 4

Shrimp Ingredients:

  • 2 Tablespoons olive oil
  • 2 garlic cloves, minced
  • 1⁄2 teaspoon granulated sugar
  • Pinch kosher salt
  • 2 pounds large shrimp, peeled and deveined

Shrimp Directions:

  1. Soak wooden skewers for at least 30 minutes. Alternatively, use metal skewers.
  2. In a small bowl, combine olive oil, garlic, sugar, and salt. Set aside until ready to grill.
  3. Pat shrimp dry with paper towels. Thread shrimp onto skewers.
  4. Once grill is ready, brush shrimp with garlic olive oil. Set shrimp over hot grill. Turn shrimp occasionally and cook until pink and charred, about 5 minutes.
  5. Serve immediately with sauce of choice and lemon wedges.

Chimichurri Ingredients:

  • 1 cup fresh parsley, stems removed
  • 1⁄4 cup cilantro, stems removed
  • 3 garlic cloves, peeled
  • 2 Tablespoons red wine vinegar
  • 1 Tablespoon lemon juice
  • 1⁄2 teaspoon kosher salt
  • 1⁄4 teaspoon ground black pepper
  • 1⁄4 teaspoon red pepper flakes
  • 1⁄2 cup olive oil

Chimichurri Directions:

Combine all ingredients in a food processor. Pulse 3 to 4 times, scrape down sides of bowl as needed to ensure thorough mixing. Pulse another 3 to 4 times until sauce is well combined. Use
immediately, or store in an airtight container and keep chilled until ready to use.

Garlic Butter Ingredients:

  • 1⁄2 cup salted butter
  • 6 garlic cloves, finely minced
  • 1⁄4 teaspoon ground black pepper

Garlic Butter Directions:

In a small sauce pot, melt butter over medium heat. Add garlic and cook for about one minute until garlic is fragrant. Remove from heat and season with black pepper. If desired, garnish with
chopped parsley or herbs. Keep warm.

 

Francis Coppola Diamond Collection Sauvignon Blanc and Elote: A light, elegant white wine, the Sauvignon Blanc with its bright, zesty acidity is the perfect complement to the rich, cheesy street-style grilled corn.

Elote

canned sauvignon blanc

Elote:
Makes 6

Ingredients:

  • 1⁄2 cup mayonnaise
  • 1⁄2 cup Mexican crema, or sour cream
  • 2 teaspoons finely minced or grated garlic (about 3 cloves)
  • 1⁄4 teaspoon garlic powder
  • 1 teaspoon chili powder
  • 1 cup crumbled Cotija cheese*
  • 6 ears fresh corn in the husk
  • 6 quarts water
  • 2 Tablespoons kosher salt
  • Lime wedges, for serving
  • Chopped cilantro, to garnish

Directions:

  1. In a large bowl, combine mayonnaise, Mexican crema, minced garlic, garlic powder, chili powder, and 3⁄4 cup Cotija cheese. Cover and keep chilled until ready to assemble. Reserve remaining cheese for garnishing.
  2. In a large stock pot, bring water and salt to a boil.
  3. Remove any damaged or discolored outer husks of corn. Peel husks down to the base of corn, but do not detach from the cob. Remove the silk around the corn.
  4. Pull husks back up over the corn kernels and tie the ends together using kitchen string.
  5. Gently place corn in the boiling salted water. Cook for 8-10 minutes. Remove corn from water, drain, and let cool for a few minutes before opening.
  6. Peel back husks and use it as a handle. At this point, corn can be seasoned or placed on a grill to mark.*
  7. Spread mayonnaise mixture over cooked cook, evenly coating all sides. Sprinkle with reserved cheese and chopped cilantro. If desired, sprinkle additional chili powder on top. Serve with lime wedges. Enjoy immediately.

*Notes:

  • Set cooked corn on heated grill for a few minutes on each side until lightly charred.
    Proceed with mayonnaise and seasonings.
  • If you cannot find Cotija cheese, substitute with crumbled feta and/or grated pecorino
    romano cheese.

 

Click here for more food and wine ideas from Francis Coppola Diamond Collection wines, then start planning your next backyard music festival with the free Evite invitation below.

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