Blackberry, Feta, Watermelon Skewers with Red Wine Balsamic Reduction Drizzle

Ingredients

1 container Feta, cut into 16 cubes
Watermelon cut into 16 cubes, about 1 inch
16 Blackberries
approximately 4 to 6 basil leaves, sliced into 3 pieces each
1/4 C Black Sesame seeds, lightly toasted
Red wine balsamic reduction
16 wooden skewers

Red Wine Balsamic Reduction:

1 C Red Wine ( I used our Enigma)
1 C Balsamic Vinegar
1 Tbsp Sugar


Directions

Combine in a wide pan and boil until reduced by at least half (depending on how thick and syrupy you want your sauce). Sugar can be increased or decreased to taste.

For the skewers:

Take 1 piece of Watermelon, then feta, a piece of basil, and then a blackberry and place on skewer. Drizzle red wine reduction over and sprinkle with the toasted black sesame seeds.

Originally published in The Wine Cellar July 2019.

Skillet Chicken in a Cream White Wine Sauce

Ingredients
 
1 tablespoon olive oil
4 boneless skinless chicken breasts
salt and fresh ground pepper to taste
1 teaspoon garlic powder

White Wine Sauce

1 tablespoon unsalted butter
1 large yellow onion, minced
3 garlic cloves minced
salt and pepper to taste
1 cup dry white wine, I used Selection Pinot Grigio
1 teaspoon dried thyme
1/2 cup half and half/heavy cream/or evaporated milk
Fresh chopped parsley

Directions

Heat olive oil in a large skillet over medium heat until the oil shimmers, about 2 to 3 minutes. Season chicken with salt, pepper and garlic powder.

Add chicken to the skillet and cook until golden brown, about 6 minutes. Do not move the chicken around. Flip the chicken breasts over and continue to cook for 6 more minutes, or until cooked through. Remove chicken from skillet to a plate; cover and set aside. For the sauce, DO NOT wipe the skillet. Add butter to skillet and melt over medium-high heat. Add minced onions and cook for 3 minutes, or until softened. Add in garlic, salt, and pepper; cook for 30 seconds, or until fragrant.
Add white wine and bring to a simmer, scraping the bottom of the skillet to mix the brown bits into the liquid; cook for 4 to 5 more minutes, or until half of the wine has reduced. Stir in thyme and cream. Reduce heat to slowly bring to a boil; place chicken breasts back in the skillet and leave to simmer and thicken for about 4 minutes. Remove skillet from heat. Garnish with fresh chopped parsley and serve.

Bacon Wrapped Beef Tenderloin in Red Wine Sauce

Ingredients

1 1/2 Cups Red Wine
3 Cloves of Garlic
1 3/4 Cups Beef Broth
1 1/4 Cups Chicken Broth
2 Sprigs Fresh Thyme
1 1/2 Tbsp Tomato Paste
2 Tbsp Unsalted Butter
1 Tbsp Cornstarch
1 Tbsp Shallots, chopped
4 Slices Center-Cut Bacon
4 (1'' thick) Beef Tenderloin Steaks
Olive Oil 

Directions

Preheat the oven to 450°F.

To prepare the sauce, combine the first five ingredients in a medium-sized saucepan and then whisk in the tomato paste. Bring ingredients to a simmer over medium heat and continue to simmer until the liquid is reduced by half.

While the sauce is reducing, tightly wrap one slice of bacon around each steak and secure with a toothpick. Brush a thin layer of olive oil on both sides of each steak and season with salt and fresh ground pepper.

Remove the sauce from the heat and set aside.

To prepare the steaks, heat a large nonstick skillet over medium-high heat and add the steaks, cooking 2 minutes on each side or until brown. Remove the steaks from the pan, set the skillet aside, and place the steaks on a baking sheet.

Bake for 4-5 minutes, or until your desired degree of doneness, which can be measured with a meat thermometer. For rare steak, cook until the internal temperature reaches 120°F; for medium rare, 125°F; for medium, 130°F.

Remove any extra grease from the skillet to sear the steaks then add 1 Tbsp of butter and the shallots. Sauté over medium heat until the shallots soften. Add the cornstarch and stir until combined. Add the sauce to the skillet and bring to a simmer; stir until thickened. Remove the garlic cloves and thyme and whisk in the remaining 1 Tbsp of butter.

Remove the toothpicks from the steaks, plate them, then spoon some of the sauce over each.

Originally published in The Wine Cellar March 2019.

Red Wine Currywurst

Ingredients:

2 Tbsp Canola Oil
1 large Onion, chopped
2 Tbsp Curry Powder
1 Tbsp Paprika Powder
15 oz Can Tomato Sauce
½ cup Sugar
¼ cup Apple Cider Vinegar
¼ cup Red Wine
Salt to taste
2 Bratwurst Sausages

Directions:

Heat the canola oil in a saucepan over medium heat. Add the onion and cook until soft, for about 8-10 minutes. Add the curry powder and paprika powder and cook for another minute.

Add the tomato sauce, sugar, apple cider vinegar, red wine and add salt to taste. Stir well and bring to a boil. Reduce heat to medium-low and let it simmer for about 20 minutes.
Strain the sauce through a sieve to take the onions out. I usually do it in a few smaller batches so the onions don't clog the sieve. Return to pot and keep the sauce warm.

Cook the bratwurst sausages in a skillet over medium-high heat until done.

Cut them in bite-sized pieces and serve with the warm sauce. Sprinkle with extra curry powder and serve with cabbage rolls, sauerkraut noodles, or by itself with a dinner roll.

Originally published in The Wine Cellar February 2019.

Spicey Chorizo in Red Wine

Ingredients

2  4 oz Pieces Dry Spanish Chorizo
6  Cups Dry Red Wine
10 Cloves Garlic, peeled
4  Bay leaves
1/4 Tsp Cayenne pepper

Directions

Combine all ingredients in a large skillet. Bring to a boil. Cover and simmer over moderately low heat, turning Chorizo once, until Chorizo is plump. About 15 minutes. Uncover for 5 minutes.

Remover Chorizo to a cutting board and slice diagonally into 1/4 inch pieces. Return to skillet and simmer over low heat for 5 minutes. Place Chorizo in a shallow serving dish and add some of the poaching liquid. Use toothpicks and serve with bread and cheese.

Originally published in The Wine Cellar November 2018

Chicken Butternut Squash Roll Ups

Ingredients

6 cups Chopped butternut squash (I used frozen)
1 Tbsp Extra virgin olive oil
1/2 Onion, minced
3 Garlic cloves, minced
1 Tbsp Fresh sage, minced
1/2 cup Ricotta Cheese
1/2 cup Grated parmesan cheese, plus additional 1/4 cup
1/2 to 3/4 cup Dry White Wine (I used a Vermentino)
Salt and pepper to taste
3 cups Shredded chicken (I used chicken thighs)
3/4 cup Frozen chopped spinach, thawed and all excess water squeezed out (measure after squeezing out water)
10 Lasagna noodles

Directions

Preheat oven to 350 degrees.

Bring a large pot of salted water to a boil. Add butternut squash, cook for about 10 minutes or if using frozen, use packaged cook time, until softened. Remove with a strainer (leaving water in the pot) and transfer to a food processor.

In a small skillet, heat the olive oil over medium heat. Add the onion, garlic and sage and cook for about 2-3 minutes until fragrant and softened. Transfer to the food processor
with the butternut squash. Add the ricotta, 1/2 cup of the parmesan cheese, salt and pepper to the food processor. Process until the mixture is smooth, scraping down the sides as needed. Set aside.

Return the pot of water to a boil. Once boiling, add the lasagna noodles and cook according to package directions. While lasagna noodles cook, combine the chicken and spinach in a bowl and set aside.

Drain the noodles carefully (so you don't break them). Lay each noodle flat, spread 3-4 tablespoons of the butternut squash puree along the noodles.

Spread the chicken and spinach mixture on top and roll the noodle up. Repeat with remaining noodles. Add the 1/2 to 3/4 cup White Wine to the food processor with the remaining butternut squash puree and process until smooth to thin it out.

Spoon about 1/2 cup of the mixture onto the bottom of a 9"X13" baking dish. Place the rolled noodles in the baking dish, seam side down.

Pour the remaining butternut squash puree on top of the noodles in the dish. Top with remaining 1/4 cup parmesan cheese, cover with foil and bake for 30 minutes.

Remove foil, turn oven to Hi-broil and bake for another 3-4 minutes until top starts to turn golden and bubbly.

Remove from the oven, garnish with additional fresh sage and parmesan cheese, if desired.

Originally published in The Wine Cellar December 2017.

Slow Cooker Red Wine Pulled Pork

Ingredients

1 Large Onion, thinly sliced
4 Garlic Cloves, finely grated
½ C Chicken Stock
½ C Dry Red Wine (I used a Malbec)
1 Tbsp Brown Sugar
1 ½ Tbsp Chili Powder
2 Tsp Salt
1 Tsp Cumin
¼ Tsp Cinnamon
½ Tsp Smoked Paprika
2 -3 splashes Worcestershire Sauce
1 Cup BBQ sauce (I used a spicy bold one)
4 lbs Pork Loin

Directions

Place thinly sliced onion in the bottom of the slow cooker. In a large mixing bowl, place brown sugar, chili powder, salt, cumin, smoked paprika, and cinnamon together and mix well. Add wine, chicken stock, worcestershire sauce, bbq sauce and garlic in to the spices. Set pork loin on top of onion slices and pour the spice mixture over top of loin. Set slow cooker to low and cook for 8 hours. Once done cooking, remove the loin from the sauce and shred using 2 forks, set aside. Pour off liquid from the slow cooker, set aside. Return the meat back into the slow cooker and slowly add the liquid back in to the slow cooker till desired consistency. Serve on buns.

Originally published in The Wine Cellar September 2017.

Red Wine Pork Stuffed Spaghetti Squash

INGREDIENTS

1 Large Spaghetti Squash, halved and cooked
1 Lb Lean Ground Pork
1 Tsp Olive Oil
1 Medium Onion, diced
2-3 Garlic Cloves, minced
1 Can Tomato Sauce
2 Tbsp Tomato Paste
1 Medium Green Pepper, diced
8 Mushrooms, washed and sliced
1 Tsp Italian Seasoning
1/2 Tsp Basil
1/2 Tsp Rosemary, Crushed
1/2 C Red Wine (I used a Barolo type)
1/8 C Balsamic Vinegar
1 C Grated Mozzarella (more if needed)

DIRECTIONS

While spaghetti squash is cooking, cook ground pork in a large frying pan with olive oil and onion over medium high heat. Once the onions are translucent, add the minced garlic, tomato sauce, tomato paste. Add balsamic vinegar and red wine. Next add the green pepper, italian seasoning, basil and rosemary. Once the green peppers are almost cooked, add the mushroom slices. Once the green pepper and mushrooms are cooked, remove pan from heat and set aside. Take the cooked squash and run a fork through the flesh of the squash to create 'spaghetti noodles'. Leave the noodles in the squash skin, and set both halves in a oven safe dish. Load the squash halves with the pork and tomato sauce mixture, top with grated mozzarella. Bake at 350F until cheese is melted. Carefully cut both of the squash halves in half. Serves approximately 4 people.

Originally published in The Wine Cellar February 2017.

Cornish Game Hens with Raspberry Red Wine Sauce

INGREDIENTS

1-1 1/2 to 1 3/4 pound Cornish game hen, halved
1 teaspoon dried thyme
2 tablespoons olive oil
4 shallots, chopped
2 cups chicken broth
2/3 cup dry red wine
2/3 cup frozen raspberries
2 teaspoons (or more) sugar
1/4 teaspoon ground allspice

DIRECTIONS
Preheat oven to 500°F. Sprinkle hen halves with thyme, salt and pepper. Heat oil in heavy large skillet over medium-high heat. Add hen halves, skin side down, and cook until brown, about 6 minutes per side. Transfer hen halves to baking sheet (do not clean skillet). Roast until juices run clear when thigh is pierced, about 20 minutes.

Meanwhile, pour off all but 2 tablespoons fat from skillet. Add shallots and saute over medium heat until soft, about 3 minutes. Add broth, wine, raspberries, 2 teaspoons sugar and allspice. Boil until sauce thickens enough to coat spoon, scraping up browned bits and crushing raspberries, about 12 minutes. Strain wine sauce into small bowl. Season sauce to taste with salt and pepper; add more sugar, if desired. Serve hen halves with sauce.

Originally published in The Wine Cellar January 2017.

Pork Chops in a White Wine Mustard Sauce

INGREDIENTS

3 Tbsp Canola oil
4 1-inch-thick boneless pork chops (about 1 1/2 pounds)
Salt and  pepper
2 shallots, finely chopped
3/4 Cup dry white wine
2 Tbsp Heavy cream
1 Tbsp Dijon mustard
1 Tbsp chopped fresh tarragon
1 Small head frisée (Endive), torn into pieces (about 4 cups)
1 lemon, cut into wedges

DIRECTIONS
Heat oven to 400° F.

Heat 1 tablespoon of the oil in a large skillet over medium-high heat.

Season the pork with ½ teaspoon each salt and pepper. Brown, 2 to 3 minutes per side.

Transfer the pork to a baking sheet and roast until cooked through, 5 to 7 minutes.

Meanwhile, add the shallots and 1 tablespoon of the oil to the skillet and cook, stirring often, until soft, 3 to 4 minutes.

Add the wine to the skillet and simmer until reduced by half. Add the cream and simmer until the sauce just thickens. Stir in the mustard.

Top the pork with the sauce and tarragon. Drizzle the frisée with the remaining tablespoon of oil and serve with the lemon wedges.

Stuffed Chicken Balsamic Red Wine Reduction

INGREDIENTS

Stuffed Chicken
6 Boneless, skinless Chicken breasts, fillet removed
1 Garlic Cloves, finely minced
3/4 Cup Feta Cheese, crumbled fairly small
1/8 Cup Grated Asiago Cheese
12-14 Grape Tomatoes cut into 1/4's
6-8 Large Basil Leaves, coarsely chopped.
Pinch Salt and Pepper

Balsamic Red Wine Reduction
1 Cup Balsamic Vinegar
1 Cup Red Wine

DIRECTIONS

Stuffed Chicken
Preheat oven to 375F

Cut a large pocket into each chicken breast, careful not to cut all the way through, set a side. In a medium bowl, combine Feta, Asiago, minced garlic, sliced Grape Tomatoes, Basil and salt and pepper. Mix until evenly combined. Spoon about 2 Tbsp into each chicken breast, and place in a 11"X15" glass dish (if you do not have that size, just use 2 smaller dishes). Bake for 25 minutes and serve with Balsamic Red Wine Reduction spooned over the top.

Balsamic Red Wine Reduction
While Chicken is baking, combine in a medium sauce pan, balsamic vinegar and red wine. Bring to a boil, stirring regularly. Remove from heat once there is half the liquid left. Spoon over cooked chicken and serve.

Originally published in The Wine Cellar, August 2016.

Drunken Cheese Bread

INGREDIENTS

1/2 baguette, sliced in 2 inch slices
1/2 small yellow onion
450 grams cooked ham, thinly sliced
3/4 cup White Wine
1 1/2 cup Gruyere cheese, grated
1 clove garlic, finely minced
Pinch Black Pepper

DIRECTIONS

Heat oven to 400F. Grease a 9 inch baking dish with butter and place bread in buttered pan. Scatter ham, onion, and garlic over bread. Pour the wine (I used Pinot Grigio, but feel free to use any dry white wine) over the bread and top with pepper and Gruyere cheese.

Bake for approximately 20 minutes until cheese has melted and the edges brown. Serve hot. Just put out plates and let people dish themselves. Easy!

Originally published in The Wine Cellar, May 2016.

Coq au Vin

INGREDIENT LIST

4 pounds chicken legs, split
Pinch Kosher salt
Freshly ground pepper
1/4 cup canola oil
1 medium onion, chopped
1 medium carrot, chopped
1 celery rib, chopped
2 medium shallots, chopped
1 1/2 cups dry Riesling
1 1/2 cups chicken stock
4 thyme sprigs
2 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
1 pound mixed mushrooms, sliced
1/2 cup crème fraîche
2 teaspoons fresh lemon juice
Finely chopped tarragon, for garnish

DIRECTIONS

Preheat the oven to 300°. Season the chicken with salt and pepper. In a large, enameled cast-iron casserole, heat 2 tablespoons of the canola oil. Add half of the chicken and cook over moderately high heat, turning, until browned, 8 minutes. Transfer to a plate. Cook the remaining chicken, then pour off the fat and wipe out the casserole.

Heat the remaining 2 tablespoons of canola oil in the casserole. Add the onion, carrot, celery and shallots and cook over moderate heat, stirring, until the vegetables are softened and lightly browned, 8 minutes. Add the wine and simmer for 1 minute, scraping up the browned bits from the pot. Add the chicken stock and thyme and bring to a boil.

Nestle the chicken in the casserole; cover and braise in the oven for 1 hour, until tender.

Meanwhile, in a very large skillet, melt the butter in the olive oil. Add the mushrooms and cook over high heat, without stirring, until well browned, 5 minutes. Season the mushrooms with salt and pepper and cook, stirring, until tender, 3 to 5 minutes; transfer to a plate.

Transfer the chicken to a plate. Strain the braising liquid through a fine sieve into a heatproof bowl, pressing on the solids; skim off the fat. Return the braising liquid to the casserole and boil until reduced to 1 1/2 cups, 3 to 5 minutes. Whisk in the crème fraîche and lemon juice and season with salt and pepper. Add the mushrooms and chicken to the sauce and simmer for 3 minutes.

Garnish with tarragon and serve. Enjoy!

Originally published in The Wine Cellar April 2016.

Pork and Apple Stew

INGREDIENT LIST

1 ½ lb. pork roast, trimmed and cubed

2 Tbsp Olive Oil

¾ c flour

1 tsp garlic powder

1 lg. onion diced

1 ½ c chicken stock

2 garlic cloves, minced

1 ½ c white wine like a Gewürztraminer

1 tsp dry mustard

1 Tbsp dry rosemary, crushed up

3 bay leaves

½ small cabbage, shredded

3 lg. Potatoes, peeled and cubed

2 granny smith apples, peeled, cored and diced

Salt and pepper to taste

DIRECTIONS

Place flour and garlic powder in bowl. Coat cubed pork in flour and add to stock pot with oil on med high heat.  Toss in onions. Cook pork till browned on the outside. Pour in stock and add minced garlic, dry mustard, rosemary and bay leaves. Reduce heat to medium low and toss in potatoes and wine. After about 10-15 minutes, add cabbage. Once veggies are very close to being done, put apples in pot and cook for 10 min. Remove from heat and serve with a fresh hot loaf of crusty bread.

Originally published in The Wine Cellar January 2016.

Rustic Beef Stew with Cabernet Sauvignon

INGREDIENT LIST

1 1/2 Lbs Stewing Beef
1/3 C Vegetable Shortening
3/4 C Flour
1/4 Tsp Smoked Paprika
1 Tsp Garlic Powder
1/4 Tsp Salt
1/4 Tsp Pepper
1-1.36L Can Tomato Juice
1 C Beef Stock
1 C Cabernet Sauvignon - Chilean is good
1 Large Onion, Diced
4 Large Potatoes scrubbed not peeled, Diced
4 Large Carrots, peeled and sliced
4 Celery stalks, washed and sliced
Fresh Celery Leaves (approx. 1/4C), finely diced
1 1/2 Tsp Worcestershire Sauce
1/2 Tsp Dried Basil
1 Tsp Dried Oregano
1 Tsp Dried Rosemary, Crushed
3 Bay Leaves
1-2 Garlic Cloves, pressed
Salt and Pepper to taste

DIRECTIONS

Trim any large pieces of fat off the stewing meat, but leave the marbling. In a large bowl combine flour, garlic powder, paprika, salt and pepper. In a large stock pot, over medium heat, melt shortening. While shortening is melting dredge meat in flour mix and shake off most of the flour but not all, as this will help to thicken stew. Once all the meat has been added to the pot continue to stir meat so it does not stick to pot. Just brown the outside of meat, or it will be tough and not tender. Add diced onions. Now add the whole can of tomato juice in small increments so no clumps. Stir in stock and wine, if you find sauce is too thick, add more wine or stock. Reduce heat to low and add diced potatoes, celery leaves, Worcestershire sauce, basil, oregano, rosemary, bay leaves, pressed garlic, salt and pepper, stirring occasionally. After approximately 30 minutes, add the carrots, stirring occasionally. Add celery approximately 30 minutes later. Continue to cook till vegetables are cooked. Serve with dumplings if desired and, of course, a glass of wine.

Originally published in The Wine Cellar November 2015.

Tomato Pasta Sauce with Red Wine and Ground Beef

INGREDIENT LIST

1 Lb. Lean Ground Beef
1 Can Diced Tomatoes
1 Medium Onion, Diced
2 Large Garlic Cloves, Minced
6 Mushrooms, Washed and Sliced
1 C Red Wine
1/8 C Balsamic Vinegar
1/2 tsp Italian Seasoning
1/2 tsp Oregano
1/2 tsp Rosemary
1/2 tsp Basil
Pinch Salt
Pepper
Fresh Basil

DIRECTIONS

In large frying pan on medium high heat, brown ground beef and onions. Once cooked drain off excess grease, return to medium heat and pour in diced tomatoes. Add garlic, dry herbs*, salt and pepper. Add in red wine (I used the Cheeky Monkey Cabernet Merlot Grenache), balsamic vinegar and mushrooms. Reduce heat to medium low and allow sauce to thicken to desired consistency. Serve over favourite cooked pasta. I like a penne lisce or tri coloured fusilli noodle. Top with largely chopped basil. Enjoy!

*I Like to use my mortar and pestle to break down the dry herbs.

Originally published in The Wine Cellar September 2015.

Red Wine Marinade

INGREDIENT LIST

½ c Olive Oil
¼ c Soya Sauce
¾ c Red Wine (A Shiraz is nice)
1 ½ tsp ground Ginger
2 cloves Garlic, minced
1 Tbsp Curry powder
2 Tbsp Ketchup
½ tsp Tabasco

DIRECTIONS

Beat until smooth, and either use a dish or a ziploc bag to place meat in marinade for a minimum of 6 hours.

You can also freeze the meat in the marinade in the ziploc.

This marinade is great for steaks or  kabobs.

Originally published in The Wine Cellar August 2015.