Salsa!

It's late August, and our gardens are beginning to burst! I've been busy making my world famous (O.K., Napa Valley famous) salsa for our afternoon wine socials here at The Wine Country Inn, plus our staff has been making a killer V-8 juice for the morning. (And, because August is the Inn's anniversary month -- this is our 33rd -- we've also had several bottles of Charbay vodka available for those interested in a morning Bloody Mary.)

The next time you visit us for your Napa Valley vacation, please take a walk down to our gardens. We're proud of how we're utilizing our land and contributing to your enjoyment of wine country with organic, grown-right-here produce. Cheers!

Viva Mexico!

I review all the guest comment cards which guests complete, and it always amazes me how almost everyone comments so positively about our breakfasts. If you haven't stayed with us before, just know that one of the highlights of your visit to The Wine Country Inn will be the breakfast: big, fresh, tasty, varied, and fun! Chef Guy prepares a great breakfast, the cornerstone of which is one of his great egg casserole dishes. Recently he served his Mexican Quiche, which is one of my favorites. Here’s the recipe, should you want to indulge:

Chef Guy’s Mexican Quiche
(serves 6-8)

1 lb chorizo sausage, sans casings
2 medium onions, chopped
1 teaspoon salt
1/8 teaspoon pepper
¼ diced fresh mild chilies
10 eggs
2 cups milk or half-and-half
1 can (about 2 ¼ oz) sliced ripe olives, drained
1 can (about 8 ¾ oz) whole kernel corn
3 cups (about 12 oz) shredded Jack cheese
Avocado, tomato slices, and cilantro sprigs for garnish

Crumble chorizo into a wide frying pan and cook over medium heat, stirring often, until browned. Add onions and cook, stirring often, until soft (about four minutes). Discard fat. Stir in salt, pepper, and chilies. Remove from heat.

In a large bowl, beat eggs until blended. Stir in the chorizo mixture, olives, corn, and cheese. Spread mixture evenly in a greased 10x15-inch rimmed baking pan.

Bake in a 350F oven until a knife inserted in center comes out clean (about 30 minutes). Let stand for 10 minutes. To serve, cut into squares, and garnish with tomato, avocado, and cilantro sprigs.

We hope to see you soon at our Napa Valley vacation spot.

Clam Dip Heaven!

As you know (or should know!), included in your stay with us at the Inn is what we call our afternoon wine service. From 4:30 - 6:00 p.m. we have a local winery visit us and pour wine for our guests (all complimentary, of course) and we serve appetizers and other little goodies. Here's one of my favorite dips. Enjoy!

Jim's Clam Dip

8 oz cream cheese

8 oz Mayonnaise

1 small can clams (drained and rinsed)

1 Tsp Worcestershire Sauce

1 Tsp lemon juice

1/2 Tsp salt

1 heaping Tbl chopped garlic

Take all ingredients EXCEPT the clams and blend together in a food processor until smooth. Add the clams and stir. Chill before serving.