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Andréa McBride
February 8, 2022 | Andréa McBride

Sunday Brunch is the New Sunday Dinner

Brunch on Sunday is a weekly ritual. We gather with family and friends to wine down, reconnect, laugh, and always eat really good food. Check out some delish food pairings from our girl Alex Hill [@justaddhotsauce] and our wine cocktail recipes featuring McBride Sisters Black Girl Magic Wines + Grand Marnier. Get ready to level up your wine and food game!

Robin & Andréa

Wine & Food Pairings by Alex Hill

Crab Pimento Cheese Dip 
Pair with McBride Sisters Collection Central Coast California Chardonnay


  • 8oz sharp cheddar cheese, freshly grated 
  • 1 small shallot, chopped 
  • 1 cup jumbo lump crab meat 
  • 8oz cream cheese, softened 
  • 1/2 cup mayo (I love Dukes Mayo)
  • 1, 4oz small jar pimentos, drained 
  • A teaspoon of dijon mustard 
  • 1/2 teaspoon of old bay 
  • Green onions for garnish 
  • Kosher salt & fresh cracked pepper to taste


  • Pre-heat oven to 350.
  • Combine all ingredients together and bake in an oven safe skillet until bubbly and garnish with green onions!

Cardamom French Toast Bake 
Pair with McBride Sisters Collection Hawke’s Bay New Zealand Sparkling Brut Rosé


  • 1 challah bread, cut into ¼ inch thick pieces (day old so just leave it on your counter uncovered overnight)
  • 1 cup whole milk
  • 2 cups heavy cream 
  • 5 eggs 
  • 1 teaspoon cinnamon 
  • 1 teaspoon vanilla extract 
  • ¼ teaspoon nutmeg 
  • ¼  teaspoon cardamom 
  • ¼ cup dark brown sugar 
  • ¼ cup white sugar
  • A good pinch of kosher salt 
  • Brown Sugar Crumble 
  • ¼ cup dark brown sugar 
  • ½ cup of all purpose flour 
  • 1 teaspoon cinnamon 
  • 4 tablespoons melted unsalted butter 

Macerated Berries 

  • ½ cup raspberries 
  • ½ cup blueberries
  • ½ cup blackberries 
  • ½ lemon, freshly juiced
  • 1 tablespoon white sugar 
  • 1 lemon, zested
  • Maple syrup & whipped cream for serving 


  • Combine all ingredients in a large bowl except the challah bread. 
  • Once the heavy cream, spices and eggs are combined, pour over the challah and make sure all the bread is soaked. 
  • Cover and put in the refrigerator for at least 3-6 hours in an oven safe casserole dish or cast iron. 
  • Prepare the brown sugar crumble and spoon over the french toast bake.
  • Preheat the oven to 350 and let cook for 45 minutes to an hour. 
  • While the bake is cooking, prepare the macerated berries. Let sit for at least an hour before serving so the juices for the berries release!
  • Serve hot with berries on top, whipped cream & maple syrup!

Spicy + Sticky Tamarind BBQ Wings
Pair with McBride Sisters Collection Central Coast California Red Blend 



  • 1lb chicken wings (seasoned to your liking)
  • 1 cup ketchup 
  • 1 tablespoon dijon mustard 
  • ½ cup tamarind concentrate or tamarind pulp (note below)
  • ¼ cup dark brown sugar (or more)
  • 2 cloves of garlic, finely minced or grated 
  • 1 teaspoon freshly grated ginger 
  • 1 teaspoon Worcestershire sauce 
  • a couple of dashes of hot sauce (prob ½ teaspoon)
  • 1/4 cup or more of apple cider vinegar (depending how tangy you want, you may want to add more)
  • salt & pepper to taste 
  • 1 habanero or scotch bonnet pepper 


*Note: if you have a tamarind pulp which is my fave to use, scoop out about ½ cup worth of the pulp and add about a cup of water in a pan. Place the pulp in the pan and turn the heat on medium high heat. Let the pulp dissolve into the water. What will be left is the seeds and pulp. With a fine mesh sifter, pour the tamarind syrup into a measuring cup and boom you have tamarind concentrate!

*Note: I fried these in my air fryer and I was not a believer in the air fryer but this thing is a must have! It’s quick, no fuss, just stick them in and let it do its thing for 30 minutes (after 15 I flip them over). If you don’t have one, you can either fry these in small batches of vegetable oil for about 10 minutes or bake them in the oven on 375 for about 35-40 minutes. Turn them over to crisp after 15-20 minutes. 

  • CLEAN YOUR CHICKEN! Rinse with water and I clean mine with white vinegar then rinse again. Season the chicken to your liking. I generously used salt, pepper, paprika, onion powder & garlic powder. I like to at least let the chicken marinade for 2 hours.
  • In a saucepan on medium heat add everything in there except the apple cider vinegar, habanero pepper and wait to season with salt and pepper. 
  • Bring your sauce to a gentle simmer for about 20 minutes. Once it starts to simmer add the habanero pepper and season with salt & pepper. The sauce will start to thicken up and reduce. If you can coat the back of the spoon your sauce is at its desired thickness. 
  • Add the apple cider vinegar. I would say adjust the tangy-ness to your palette. I love a tangy bbq sauce so I always go heavy on the ACV but if you like a rich sweet bbq sauce use less then ¼ cup ACV.
  • Let the ACV incorporate for another 5-8 minutes then taste your sauce again for desired seasoning. 
  • Fry your chicken according to the note above and pour the sauce all over the piping hot chicken in a bowl and ENJOY!

Truffle Hot Sauce Sliders with Homemade Ranch
Pair with McBride Sisters Black Girl Magic Bubbly Riesling Can



  • Dutch oven
  • Wire rack
  • Bowls to marinate
  • Tongs
  • Meat/oil thermometer


  • Sweet Hawaiian slider buns
  • 1 full bottle of vegetable or canola oil, any neutral high heat cooking oil (enough to deep fry the chicken)
  • 2 cups all purpose flour
  • 2 tablespoons cornstarch (this will get the chicken extra crispy)
  • Reserved everyday seasoning
  • Marinade
  • 1 lb boneless, skinless chicken thighs (cut up into bite size pieces to fit the slider buns)
  • Note: 1 lb makes about 5 sliders
  • 2 cups buttermilk (full fat)
  • 2 tablespoons of your favorite everyday seasoning (this should include sweet or smoked paprika, garlic powder, onion powder, cayenne pepper, salt & pepper)
  • 1 teaspoon kosher salt
  • 1 teaspoon fresh cracked pepper
  • About 1/3 cup of your favorite hot sauce (I used Truff hot sauce. A hot sauce infused with light truffle)


  • Season chicken with salt, pepper, everyday seasoning & hot sauce in a large bowl. Add buttermilk and let it marinate in the fridge for 24-48 hours.

Ranch Dressing

  • 1 cup mayo (I love Duke’s Mayo)
  • 1/2 cup sour cream
  • 1/2 lemon, juiced
  • 3 tablespoons fresh chopped chives
  • 3 tablespoons fresh chopped dill
  • 3 tablespoons fresh chopped parsley
  • Less than 1/3 cup buttermilk (full fat)
  • Kosher salt & fresh cracked pepper to taste


  • Combine all ingredients together, let it sit in the fridge for one hour to let the flavors come together. Taste to adjust seasoning like more salt or squeeze the other half of the lemon.

Truff Hot Sauce

  • 1 cup of Truff Hot sauce or your favorite
  • 2 tablespoons unsalted butter


  • Combine all together in a sauce pan on low heat until butter melts and well combined

Frying the Chicken

TIP! Bring the chicken to room temperature before frying. Take it out the fridge for at least 30 minutes. It is key to fry chicken at room temp so the oil’s temp is still hot. If you fry cold chicken the oil’s temp will drop.

  • In a bowl, combine flour, cornstarch & reserved everyday seasoning (eyeball it, season with your heart!)
  • Take the chicken from the buttermilk marinade, dip the chicken thighs in the flour, get the flour on all sides & then sit on a wire rack.  Repeat steps for the rest of the chicken. I like to leave it for like 10 minutes so the batter really sticks!
  • In a deep pot, bring oil to 350. Only add about 2 pieces of chicken into the oil so the temp doesn’t drop. Deep fry for about 4 minutes each until golden brown until chicken reaches 165 degrees with your meat thermometer. Place the fried chicken on the wire rack to let excess oil drip.
  • Place chicken on the slider bun, pour over truff sauce or whatever buffalo sauce & lots of ranch!
  • ENJOY (with lots of ranch & hot sauce dripping down your hands, lol)

Wine Cocktails

Sisters Grand Sangria Rosé



  • Pour all the ingredients in a 2 L pitcher and stir.
  • Garnish with raspberries and strawberries.

Black Girl Magic Riesling Rouge



  • Pour all the ingredients in a 2L pitcher and stir.
  • Garnish with grapefruit slices.


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