Get Dreaming Tree Wines by Dave Matthews and Steve Reeder for Your Dad this Fathers Day

Disclosure: I received one or more of the products or services mentioned below to facilitate this review
Is your Dad a great cook? Is he looking for something to Pair with his meals?  Why not try Dreaming Tree Wines?   Dreaming Tree features Chardonnay, Cabernet, and Crush.  Dreaming Tree is created by Dave Matthews and Steve Reeder. Suggested retail price on these wines are 14.99!  What a Great gift for Dad!

When Steve Reeder and Dave Matthews first met, they realized they had a few things in common, like a passion for making wine at least as strong as their passion for drinking it.  They set out into wine country, looking for a way to make quality wines accessible to everyone. Along the way, they found inspiration in the down-to-earth characters and unforgettable flavors that give the region its rare kind of charm.

Here is one Recipe they recommend.

Grilled Shrimp and Pineapple with Dukka Dust paired with The Dreaming Tree Wines Chardonnay
Serves 4-6 as an appetizer / 2-3 as a main course

Ingredients:

• 1 lb medium shrimp, cleaned and deveined
• 1 pineapple, cut in 1 inch chunks similar to size of shrimp
• 1 cup whole almonds
• 3 tablespoons whole fennel seeds
• 3 tablespoons ground coriander
• 1 bunch fresh thyme, chopped
• 2 tablespoons olive oil
• 2 tablespoons salt
• 1 tablespoon pepper

Notes:
If you use a coffee grinder for crushing your spices, run a piece of dry bread through the grinder to remove any spice odors

Directions:

• Pre-heat oven to 350°F
• Soak 8 – 12 skewers in water for 15 minutes if using wooden skewers. Metal skewers also work
• Place the almonds in a single layer on an ungreased baking sheet and toast for 10 – 15 minutes or lightly browned. Coarsely chop. You can also buy roasted almonds and skip the oven toasting. The flavor will be slightly more intense.
• Place coriander and fennel seeds in a small sauté pan and toast over low heat until fragrant about 3 – 5 minutes
• rush the coriander and fennel seeds using a mortar and pestle, a coffee grinder or the bottom of a sauté pan on your cutting board. Place in a bowl
• Add the thyme, salt and pepper to the coriander and fennel mixture to create dukka dust
• Alternately thread 1 each of the shrimp and pineapple onto the skewers
• Brush shrimp with olive oil to coat and sprinkle lightly with salt and grill on a medium flame until shrimp are opaque about 2 – 3 minutes per side
• Sprinkle with dukka dust hot off the grill

Disclosure of Material Connection: I received one or more of the products or services mentioned above for free in the hope that I would mention it on my blog. Regardless, I only recommend products or services I use personally and believe will be good for my readers. I am disclosing this in accordance with the Federal Trade Commission’s “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”