Merlot Beef with Broccoli
Recipe Date: October 12th, 2018
Difficulty: Easy
Serving Size: 4
Cook Time: 00:30
Measurements: Imperial (US)
Merlot Beef with Broccoli
From Mary Davidek
Sommelier Mary Davidek shares her recipe for Merlot Beef with Broccoli complete with a delicious sauce!
Ingredients
- 1 1/2 tablespoons cornstarch
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 3/4 pound sirloin beef tips, sliced against the grain 1/8 inch thick
- 3 tablespoons grapeseed oil
- 10 ounces broccoli florets
- 3 garlic cloves, chopped
- 3 tablespoons soy sauce
- 1/2 cup Merlot (approximately 4 ounces)
Directions
Toss together cornstarch, salt, pepper, and beef in a bowl until meat is coated.
Heat 2 tablespoons oil in wok or sauté pan over medium high heat until hot but not smoking, stir-fry beef until just cooked through, approx. 1 minute.
With a slotted spoon, transfer beef to another bowl and keep warm.
Add remaining oil to sauté pan along with broccoli and garlic.
Stir-fry until broccoli is just tender and garlic is pale golden, about 2 minutes.
Add soy sauce and wine and bring to a low boil.
Return meat to skillet. Stir until sauce is thickened.
Related Products – Merlot
Flat Iron Steak with Cocoa Nibs and Coffee Rub
Recipe Date: September 28th, 2018
Difficulty: Easy
Measurements: Imperial (US)
Flat Iron Steak with Cocoa Nibs and Coffee Rub Recipe
From Oak Avenue Catering
Our friends at Oak Avenue Catering bring us their delicious Flat Iron Steak recipe, wonderfully flavored with cocoa nibs and coffee rub!
Ingredients
- 3 lbs flat iron steak
- 1/2 cup cocoa nibs
- 1/4 cup whole bean French roast coffee
- 1/2 cup ancho chili powder
- 2 tbsps kosher salt
- 2 tbsps granulated onion
- 1 tbsp granulated garlic
- 1 tbsp Herbs de Provence
- 1 tbsp smoked paprika
- 2 tsps cracked black pepper
- 2 tsps dry mustard
- 2 tbsps neutral vegetable or grapeseed oil
Directions
PREP THE RUB:
- Add cocoa nibs and coffee beans to spice grinder and process until finely ground.
- Mix all dry ingredients thoroughly in a bowl and set aside.
PREP THE STEAK:
- Coat the trimmed and cleaned steak with the vegetable oil.
- Rub the spice mixture liberally all over the meat.
- Wrap the steak tightly in plastic wrap.
- Refrigerate overnight, or at least 4 hours.
DIRECTIONS:
- Preheat grill to medium-hot.
- Remove the plastic wrap from the steak.
- Cook the steak on one side for 4-5 minutes until caramelized and brown. Check after 2 minutes to make sure the steak is not scorching. Turn down heat or use less direct heat if needed.
- Turn the steak over and cook another 3-4 minutes or until an internal temperature registers 130○F.
- Transfer the steak to a cutting board and loosely cover with foil. Let the steak rest for 10-15 minutes.
- Slice the steak thinly on the bias and serve.
- Sprinkle with Maldon salt to taste.
NOTES:
- The wonderful balance of cocoa, coffee and chili makes for a flavor so enjoyable you can forego any additional sauces.
- Enjoy the steak with your favorite BBQ sides. We are particularly fond of grilled vegetables over a smear of labne and sprinkled with a savory granola.
- Pair with a medium to full-bodied wine like our Zingaro Old Vine Zinfandel or Napa Valley Merlot.
Related Products
Fettuccine Alfredo - Quick and Easy
Recipe Date: August 23rd, 2018
Difficulty: Easy
Serving Size: 4
Cook Time: 00:30
Measurements: Imperial (US)
Chicken Fettuccine Alfredo
Ingredients
1/2 lb (8 oz) Fettuccine
1 lb boneless, skinless chicken breasts, cut into strips
4 tsps flour
1 1/4 cups chicken broth
4 ozs mascarpone cheese (can substitute cream cheese)
1/2 cup grated parm, divided
1/4 tsp garlic powder
1/4 tsp white pepper
Directions
Cook pasta to slightly firm. Sautée chicken in large nonstick skillet on medium-high heat 5 to 7 min. or until done, stirring occasionally. Remove from skillet. Mix flour and broth in same skillet with whisk. Stir in Mascarpone, 2 Tbsp. Parm, garlic powder and pepper; cook 2 min. or until mixture boils and thickens, stirring constantly. Stir in chicken. Drain pasta; place in large bowl. Add chicken mixture; toss to coat. Sprinkle with remaining Parm. Enjoy!
Spaghetti with Cherry Tomato Sauce
Recipe Date: August 22nd, 2018
Difficulty: Easy
Serving Size: 4
Cook Time: 00:30
Measurements: Imperial (US)
Spaghetti with Cherry Tomato Sauce Recipe
Ingredients
2 pints fresh cherry tomatos
1/4 cup Extra Virgin Olive Oil or Grapeseed Oil
salt and pepper to taste
1 tsp chili flakes
3 cloves garlic, thinly sliced or grated
3 tbsps capers, drained
1/2 cup dry white wine (like Pinot Grigio or Pinot Bianco)
handful of flat leaf parsley
basil leaves, torn
1 lb spaghetti
grated Pecorino cheese
Directions
Heat a pot of salted water to boil for the pasta.
Halve the cherry tomatoes.
Heat 1/4 cup olive or grapeseed oil in a large skillet over medium to medium-high heat. Add the chili flakes, garlic, and capers and swirl around for 2-3 minutes; add the wine and the tomatoes and season with salt and pepper. Add the herbs and simmer while the pasta cooks, 8-10 minutes.
Cook the pasta in salted, boiling water. Reserve about 1/2 cup of the starchy cooking water and drain the pasta. Add the reserved starchy cooking water and the pasta to the sauce and toss for 1-2 minutes. Top with cheese and serve immediately.
From Rachel Ray recipes.
Pasta Primavera
Recipe Date: August 22nd, 2018
Difficulty: Easy
Serving Size: 8
Cook Time: 00:50
Measurements: Imperial (US)
Pasta Primavera Recipe
Ingredients
3 tbsps olive or grapeseed oil
2 large carrots, peeled and sliced diagonally
1 cup broccoli, cut into bite sized pieces
1 red bell pepper, seeded and sliced into strips
2 tbsps butter
4 ozs white mushrooms, washed and sliced
2 medium zucchini, sliced diagonally
1 medium summer squash, sliced diagonally
4 cloves garlic, minced
1/2 large onion, diced
1/2 cup chicken broth
1/4 cup dry white wine
1/2 cup heavy cream
1/2 cup grated Parmesan
1/2 cup frozen peas
12 fresh basil leaves, chopped
1 lb pasta, cooked al-dente and drained
Directions
For the vegetables: Heat 2 tablespoons of the oil in a large skillet over medium-high heat. Add the carrots and cook, about 1 minute. Then add the broccoli and cook, about 1 additional minute. Add the red peppers and cook, about 1 minute. Remove the vegetables from the skillet and set aside.
To the skillet, add the butter and the remaining 1 tablespoon oil and allow it to heat up. Add the mushrooms, zucchini and squash and cook until the vegetables are starting to soften, 2 to 3 minutes. Remove the vegetables from the skillet, add to the other vegetables and set aside.
For the pasta primavera sauce: Add the garlic and onions to the skillet and cook until starting to turn translucent, about 2 minutes.
Next, pour in the chicken broth and wine and stir, scraping the bottom of the pan to loosen all the flavorful bits. Cook the liquid for 3 to 4 minutes, allowing it to reduce by about half. Stir in the cream and Parmesan and allow the cheese to melt. Add salt and black pepper to taste.
Add all the vegetables to the sauce along with the peas and basil. Stir to combine. If the sauce needs a little more liquid, splash a small amount of broth as needed. Place the cooked pasta in a large serving bowl and pour all the contents of the skillet over the pasta. Toss to combine. Sprinkle with extra basil and serve with extra Parmesan.
This Pasta Primavera recipe was adapted from The Pioneer Woman.
Italian Style Chicken Meatballs
Recipe Date: August 21st, 2018
Difficulty: Easy
Serving Size: 6
Cook Time: 00:30
Measurements: Imperial (US)
Italian Style Chicken Meatballs
Ingredients
1 1/2 lbs Ground Chicken, 90% Dark Meat prefered or Italian chicken sausage out of casings
1/2 cup finely grated Parmesan style cheese
1 Egg
1 1/2 tsps Dried Basil
1 1/2 tsps Dried Parsley
1 tsp Garlic powder
1 tsp Sea Salt
1/2 tsp Red Pepper Flakes
1 tbsp Fennel Seed
1/4 cup Italian Bread Crumbs
Directions
Preheat the oven to 400 degrees F.
In a large mixing bowl, combine chicken, grated cheese, egg, basil, parsley, garlic powder, salt, red pepper flakes, fennel and bread crumbs. Using your hands, mix all ingredients until incorporated. Measure meat mixture into approximately 1.5-ounce portions. Shape into rounds and place the meatballs in individual, miniature muffin tin cups. Bake for 20 minutes or until golden and cooked through.
Serving suggestions: Toss in a light marinara before serving and sprinkle with additional cheese. This recipe is the perfect pairing with our Zingaro, Old-Vine Zinfandel, made in Napa Valley.
Lasagne with Meat Sauce
Recipe Date: August 11th, 2018
Serving Size: 6
Cook Time: 01:30
Difficulty: Medium
Measurements: Imperial (US)
Lasagne with Meat Sauce
From Delightful Repast
Ingredients
Meat Sauce
- 2 tbsps Extra Virgin Olive Oil
- 1/2 cup Chopped Onion
- 1-2 Cloves Garlic, Minced
- 1 lb Extra Lean Ground Beef
- 2 tbsps tomato paste
- 1 28 oz. can of diced tomato
- 1 8 oz. can of tomato sauce
- 1/2 cup drinkable red wine or water
- 1 tbsp parsley flakes
- 1 1/2 tsps oregano
- 1 1/2 tsps basil
- 3/4 tsp salt
- 1/2 tsp coarsley ground black pepper
- 1/8 tsp red pepper flakes
- 1 bay leaf
- 1 15 oz container ricotta cheese
- 3 ozs shredded Parmesan
- 1 large egg
- 1 tbsp parsley flakes
- 1/4 tsp black pepper
The Cheese Filling
- 1 15-ounce container ricotta
- 3 ounces shredded Parmesan
- 1 large egg
- 1 tablespoon parsley flakes
- 1/4 teaspoon coarsely ground black pepper
- 1/8 teaspoon ground nutmeg
- 1/4 cup milk
The Rest
- Enough lasagne for 4 layers, cooked according to package directions
- 12 ounces mozzarella, shredded
Directions
1. In large skillet, heat oil and cook chopped onion for about 5 minutes, or until very soft. Stir in minced garlic and cook for about half a minute. Add ground beef and cook, breaking up the meat, until it is well browned. With extra lean ground beef, there will be no excess fat to drain off. Stir in the tomato paste, cooking for a few minutes to “toast” it. Stir in remaining sauce ingredients. Bring to a simmer. Simmer, loosely covered, for about 30 minutes. Remove the bay leaf. Taste and adjust seasoning. Let cool at room temperature for 30 minutes, then cover and refrigerate for at least one, or up to several, hours.
2. In large pot, bring 4 quarts of salted water to a boil. Cook pasta according to package directions. Drain and rinse in cold water. I leave the noodles in a bowl of cold water as I’m assembling the dish.
3. In 1-quart bowl, combine ricotta, Parmesan, egg, parsley, nutmeg and milk. The milk is just to give the filling a spreadable consistency so you have even layers of filling instead of big blobs.
4. Lightly oil a 13-by-9-by-2-inch baking dish. Spread 1/4 cup or so of sauce over the bottom of the dish. Lay on a layer of lasagne, the number of noodles will vary with different brands. With my favorite brand, Bionaturae organic whole wheat lasagne, 4 noodles laid widthwise cover the pan. Spread with 1/3 of the cheese filling, 1/4 of the shredded mozzarella, then with 1/4 of the sauce. Repeat twice for three layers. Add a fourth layer of lasagne. Cover the top layer with the remaining 1/4 of sauce and mozzarella. Cover with plastic wrap and refrigerate until an hour before serving time.
(It goes: just a little sauce, lasagne, filling, mozzarella, sauce, lasagne, filling, mozzarella, sauce, lasagne, filling, mozzarella, sauce, lasagne, sauce, mozzarella.)
5. Preheat oven to 375°F. Bake at 375°F for about 45 minutes, or until crusty and bubbly. Let stand for 20 minutes before slicing and serving.
Excellent to pair with our Napa Valley Sangiovese, Voyager Vineyard Sangiovese, Twin Creeks Vineyard Barbera or Il Brigante Red Blend
Related Products – Sangiovese
Tuscan White Bean Chili with Spinach
Recipe Date: June 11th, 2018
Serving Size: 6
Cook Time: 00:45
Difficulty: Easy
Measurements: Imperial (US)
Tuscan White Cannellini Bean Chili With Spinach Recipe
From Mary Davidek
Ingredients
1 28 oz can diced tomatoes
1 28 oz can tomato puree
1 cup beef boullion
1 sweet onion, roughly chopped
3 15 oz cans cannellini beans, rinsed
1 lb lean ground beef
1 lb Italian chicken sausage
1 cup finely grated Parmesan cheese
2 bags fresh baby spinach
salt and pepper to taste
1 tsp sugar
red pepper flake to taste
4 cloves garlic, minced
3 tbsps olive oil
oregano and basil to taste
Directions
Brown ground beef and sausage drain off fat then place in large pot. Sauté onion and garlic in olive oil. Add spinach and add 1 Cup bouillon to wilt. Add to pot and combine remaining seasoning and ingredients. Adjust liquid level (additional broth if desired). Simmer on low for approximately 30 minutes. Finish with grated parm. Serve with a glass of chilled Castello red wine.
Serves 6 people, or 2 people for a week!
Best Beef Short Ribs
Recipe Date: June 6th, 2018
Difficulty: Easy
Serving Size: 4
Cook Time: 00:30
Measurements: Imperial (US)
Best Beef Short Ribs with Port Wine Recipe
From Salute Santé!, courtesy of Chef Sean O’Toole of TORC Restaurant in Napa
Ingredients
- Grapeseed oil
- 5# Akaushi beef short ribs
- 1 yellow sliced onion
- 1 red pepper, sliced
- 2 cloves garlic
- 1 oz. cocoa powder
- 2 D’arbol chile dry
- 8 oz. red wine
- 8 oz. ruby port wine
- 8 oz. balsamic vinegar
- 2 oz. soy sauce
- 64 oz. water
Directions
1. Heat the grapeseed oil in a large pan or Dutch oven.
2. Roast the short ribs whole on each side.
3. Remove the short rib and sauté the onion, peppers, and garlic until translucent; continue with the cocoa powder and D’arbol chile.
4. Return the ribs to the pan.
5. Add the red wine, ruby port, balsamic vinegar, soy sauce and water and bring to a boil.
6. Put on a lid or cover the pan with foil and cook at 350’F for 4 hours.
7. When tender remove the bones and cool the ribs in the refrigerator.
8. Once chilled, cut into nice cubes.
9. Pass the liquid through a fine strainer and reduce to a glaze and reserve.
10. Place the short rib cubes and glaze in a sauté pan and baste until hot and ready to serve.
Bison Burgers with Cabernet Onions
Recipe Date: February 17th, 2017
Difficulty: Easy
Serving Size: 4
Cook Time: 00:45
Measurements: Imperial (US)
Bison Burgers with Cabernet Onions Recipe
Sommelier Mary Davidek shares her recipe for homemade bison burgers, complete with delicious Cabernet onions cooked in a skillet.
Ingredients
- 1 tbsp grapeseed oil
- 3 cups sliced onions (roughly 2 onions)
- 3/4 cup dry red wine
- 1 lb ground bison
- 2 tbsps chopped onions
- 1/4 tsp coarse kosher salt
- 1/4 tsp dried oregano
- 1/4 tsp garlic powder
- 4 brioche buns or soft rolls
- 6 ozs cheese
- dijon mustard
- romaine lettuce or escarole
Directions
Heat grapeseed oil in a skillet over medium-high heat. Add onions, sprinkle with salt, and sautée for 10 minutes. Reduce heat to medium, add wine, and sautée another 15 minutes, stirring occasionally until liquid has absorbed and onions are tender. Remove from heat and set aside (can be made a day ahead and chilled).
Combine ground bison, oregano, diced onions, salt, pepper, and garlic powder (if you have any leftover liquid from the sautéed onions, you can add a splash in as well). Divide into four portions and shape into 1/2 inch thick patties. Sprinkle burgers with salt and place on a grill that has been sprayed with non-cook spray or oil, cook until desired doneness (roughly 150°F for medium). Burgers can also be cooked in an oiled large, heavy skillet over high heat, roughly two minutes per side.
Preheat broiler. Open buns and arrange, cut side up, on rimmed baking sheet. Place cheese slices on bun tops. Broil until cheese melts and bottom halves are lightly toasted, about 1 minute. Spread bottom halves with mustard. Top each with a few lettuce or escarole leaves, then the burger. Spoon onions on top of burgers, dividing equally. Cover with bun tops; press lightly.
Serve with French fries and a glass of your favorite medium to full bodied red wine, such as our Il Brigante or Napa Valley Merlot.
Recipe adapted from Epicurious