Recently in Beef Category

RECIPE: Greek Meatballs in Tomato Sauce

|
Submitted by: Korbel Champagne Cellars

Gather around the table to celebrate the day with a hearty meal.

recipe_Korbel_meatballs.jpg~ Makes 50-60 meatballs.
~ Prep time: 40 minutes, plus 20 minutes baking time.
~ Cooking time: 2-1/2 - 3 hours (low heat)

FOOD & WINE PAIRING: Flat Iron Steak and Cabernet Sauvignon

|
Submitted By: Chef Pablo Jacinto of Silverado Resort and Spa

Recipe: Five Dot Ranch Flat Iron Steak, Roasted Potatoes, Delta Asparagus and Chimichurri Sauce

Wine Pairing: 2010 Mount Veeder Cabernet Sauvignon (Napa, CA)


recipe_SilveardoResort_FlatIronSteak.jpg

The Grill at Silverado serves up local, seasonal cuisine with sides of innovation and passion. Chef Pablo Jacinto, a veteran of Cindy's Backstreet Kitchen, has decided to share with you his recipe for his famous Five Dot Ranch Flat Iron Steak, Roasted Potatoes, Delta Asparagus and Chimichurri Sauce. Enjoy!

Beef Stroganoff

|
Wine Sampler Pairing: A Taste Adventure . . . Napa Cabernets 3

recipeTastingRoom_BeefStroganoff.jpg
We love the winter months for family time around the fire, crisp air and wines that are as robust as the hearty fare that warms our bellies. Gather the family around the table to savor six extraordinary Cabernets from Napa Valley with a simple, yet delicious, beef stroganoff. The spiciness and depth of the wines will shine with this TastingRoom.com favorite.


Filet Mignon with Mushrooms and Sauce Pinot Noir

|
filet mignon 001_crop.jpgBacon wrapped Filet Mignon married with garlic, mushroom, rosemary and wine...it's an entree sure to please!  Served with a favorite side dish and a MacRostie Wildcat Mountain Vineyard Pinot Noir, it is perfect for a special occasion dinner.

Ingredients:
  • 2 (8-ounce) filet mignon steaks
  • Kosher salt and fresh ground pepper
  • 2 bacon strips
  • 2 TBS extra-virgin olive oil
  • 1 lb. Assorted mushrooms such as shitake, crimini and chanterelle, stemmed and halved
  • 1 TBS finely chopped garlic
  • 2 sprigs fresh rosemary
  • 1 1/2 cups Pinot Noir (MacRostie Wildcat Mountain Vineyard or Carneros)
  • 2 TBS prepared demi-glace (find recipe online at www.gatewaygourmet.com/demi.htm or purchase online, "Demi-Glace Gold" at www.clubsauce.com )
  • 2 TBS unsalted butter

Pot Roast

|
pot_roast.jpgSubmitted by Flora Springs Winery

Ingredients:
  • 4# boneless chuck roast
  • 1cup flour
  • Bay leaf
  • 4 cloves garlic
  • 4 c chicken or beef stock or enough to cover (heated)
  • Salt and pepper
  • 4 ea carrots chopped
  • 1 ea onion chopped
  • 2 ea parsnips chopped

Directions:
Season chuck roast with salt and pepper and dust with flour. Brown roast on all sides in a
medium sauté pan. Place roast and remaining ingredients into a large casserole pan and cover with foil.

Place into a 425 degree oven. Cook covered for about 4 hours or until tender.  Add more chicken or beef stock, if needed during cooking.

Hungarian Goulahahahahahahash

| | Comments (1)
goulash.jpgRecipe submitted by Liz Vezer of Vezer Family Vineyard

Visit picturesque Suisun Valley, Napa Valley's neighbor by 6 miles! Cooking Class, Dinner & Tasting with Liz for a special occasion reservation at the Vezer Family Estate ... add an escorted ATV Vineyard tour for the perfect day. Open year-round No Appointment for Mankas Corner or Blue Victorian Tasting Rooms. No Fee Wine Club.

Ingredients:
 
  • 1 Bottle Vezer Family Vineyard 2006 Zinfandel - I personally use 1/2 to drink while cooking & 1/2 to cook in the recipe
  • 4-5lbs lean stew meat - cut into chunks so it absorbs the wine better
  • 1 large onion chopped fine
  • 10-12 cloves garlic minced
  • 3 lbs. Potatoes
  • 2 lbs Carrots
  • 10-12 TBS Hungarian Paprika
  • 3 large containers of beef stock
  • 1/4-1/2Cup Olive Oil (you decide how 'virginal')
  • 2-3 Turkish Bay leaves
  • 2 TBS Sea Salt
Serves approximately 1 tribe or 8 people.

Braised Beef (Sandwich)

|
Submitted by Brix Restaurant

asian-braised-beef.jpgThis braised beef recipe is a great way to utilize the chain of a Fillet Mignon. It is served over toasted bread to make an open-faced sandwich
for lunch at Brix. This is an original recipe created by chef Anne Gingrass.

INGREDIENTS
  • 2 ½     pounds    beef chain, trimmed and cut into 3 inch pieces
  • Season with salt and pepper and brown in a rondeau
  • 1  each small onion, cut into 8 wedges
  • ½  each carrot, cut on a diagonal
  • 1  stalk  celery, cut on a diagonal
  • ½  each jalapeno
  • 1-2  cloves garlic
  • 1  cup chopped fresh tomatoes
  • 2  stalks  lemongrass, sliced
  • 2  ¼ inch slices ginger
  • 1  each star anise
  • ½   small stick    cinnamon
  • 1  each lime leaves
  • 100  ml red wine
  • To cover veal stock

Horseradish Crusted Prime Rib with Roasted Beets

|
Prime Rib Image #1.jpgServe with 2005 Arrowood Sonoma County Cabernet Sauvignon

We've taken the classic steak and red wine pairing and amplified it with a whole rib roast crusted in horseradish and thyme.  The richness in the prime rib complements the smooth tannins in our 2005 Cabernet Sauvignon while the baby beets bring out the subtle earthy aroma in the wine.

Serves 8 to 12

Martini Short Ribs

|
short ribs.jpgThis is a Martini family recipe that Mike Martini, third-generation Winemaker, enjoys cooking for his friends. He likes to do the preparation, then while the ribs are braising in the oven, he works up an appetite riding his Harley up and down the mountain roads behind the winery.

Pairs nicely with Louis M. Martini Napa Valley's Cabernet Sauvignon.

Grilled Ribeye with Red Wine Porcini Sauce

|
recipeMerryvale.jpgSubmitted by Chef Jim Filaroski of J. Alexander's

Wine Pairing: Merryvale Vineyards Napa Valley Cabernet Sauvignon

Summer's here and the time is right... for a barbecue!  Invite your friends over, uncork a bottle of Merryvale Napa Valley Cabernet Sauvignon, and get the coals hot.  This great grilled rib-eye dish is sure to be a crowd pleaser and pairs impeccably with Merryvale's Cab.

What's On Your Grill . . .

| | Comments (1)
Summer is here and that can only mean one thing (okay, maybe a couple) . . .

First - Throw as much as you can on the grill because who wants to slave all day cooking and cleaning in the hot kitchen?! 

Second: Your kids will tire of hot dogs and hamburgers every night for lunch and dinner so why not try out some new things on the grill. The banana and nutella panini sounds delicious for a snack or dessert!

Third: There is more to life than just grilling meat!  Vegetables, fruits, bread and a slew of other things can be grilled too!

That being said - check out some of the recipes below. Let us know how they turn out and don't forget to pair them with wine!  White Wines for Summer or Best Wines for BBQ. Happy Grilling!

Burn, Baby, Burn

|
A Sommelier Sheds Light on the Best Wines for BBQ
by Courtney Cochran

Firing, roasting, and grilling are decidedly du rigueur during the summer months, but finding wines that work well with this tricky fare can be a challenge. Just as shining a spotlight on an actor onstage brings her features into focus for an audience, these cooking methods serve to concentrate the flavors of whatever's being cooked, necessitating a wine with both strength and personality to stand up to the food.

Read on for the low-down on some of the more common characteristics of flame-cooked fare and how to track down the perfect wines to pair with these traits.

Build a Better Burger

|
sutterBurger.jpgAre you the grill master of the cul de sac? Do your burgers evoke sighs of satisfaction and gushing praise from even the most jaded of picnic attendees? Do you dream of tender patties sizzling on the grill? Answer yes to any of these questions, and you just might have a chance at $50,000 in one of the nation's biggest and best cook-offs, The Build a Better Burger contest.

Oh sure, just about anyone who's lit a charcoal grill thinks they've got the secret to deliciously delightful burgers: onion soup mix, hickory chips, homemade relish, or perfectly grilled buns. Amateurs all, compared to the folks who've re-invented burgers from the ground up at the Sutter Home Winery competition that takes place each year in Napa, CA.

Winners in past years have had recipes ranging from simple portabella mushroom burgers, and a Greek-inspired burger with lamb meat, roasted eggplant and feta cheese, to Hawaiian tuna burgers with onion and lime salsa. Definitely not your everyday burgers.

The competition is already open (April 1 - July 29, 2009) so you better get a move on if you plan on submitting your top secret perfect burger concoction. CLICK HERE to enter. Ten finalists  will be selected to cook their creations at the Sutter Home winery next year, in addition to being featured on the Food Network. The pressure builds in the timed cook-off, where contestants are challenged to create their recipes in front of judges, cameras, press and other finalists for the $50,000 grand prize, or the $10,000 Best Alternative Burger category.

If you like to eat burgers rather than cook them, take the Burger Personality test and see what type you are, get the best burger recipe to match, along with a wine pairing suggestion.

Grilled New York Steak

| | Comments (1)
 

                By Vincent Nattress, Culinary Consultant to Napa Free Range Beef

FOOD+WINE PAIRING
Although Cabernet Sauvignon is often heralded as the perfect foil for steaks, a wine such as Merlot, with softer and fruitier notes and lower acid, is a better match for beef prepared with saltier, sharper and more savory marinades.

INGREDIENTS

Serves 2-4

  • Two 10-12 ounce New York steaks
  • 1 clove garlic, thinly sliced
  • 1 teaspoon fresh thyme, chopped
  • 1 teaspoon soy sauce
  • 1 tablespoon olive oil
  • 1 teaspoon cracked black pepper

Braised Beef Short Ribs

|
Redd Restaurant 

Chef Eric C. Maczko
Winery Chef, Pine Ridge Winery

Prepared during a Creative Culinary Combinations Class held at the winery on Monday, January 30, 2006. The cooking seminars are $40 per person.

Braising is a great way to help chase away any lingering winter blahs. What is better than the great smell of a long, slow cooked meal - that was easy to prepare and serve? This uncomplicated technique transforms tougher cuts of meats into juicy, tender morsels with a sauce that melds the flavors of the meat and vegetables intricately.


Coffee Dusted Bison Rib Eye

|

Courtesy Lawson's Station and Shotgun Restaurant

For the Potatoes

Cut assorted fingerling potatoes in half lengthwise. Toss in a bowl with a light amount of olive oil, fresh chopped herbs, (such as basil, rosemary, thyme, Italian parsley) and kosher salt and fresh ground pepper. Roast in oven skin side down @ 400 degrees until just tender to the touch. (About 20 minutes.)

Sage-Encrusted Rib Roast with Root Vegetable Ragout

|

Submitted by Chef Eric C. Maczko, Pine Ridge Winery

NAPA VALLEY, CA - Throw some new spice into your Thanksgiving menu. It may be time to trade in the usual bird for a savory roasted ribeye. Pine Ridge Winery plates up this Sage-Encrusted Rib Roast with Root Vegetable Ragout. Highlighting all the traditional flavors of fall, this roast will add a rich nuance to your holiday spread and be the perfect pairing for your cab-loving friends.

Ingredients
  • 6-8 pound bone-in ribeye
  • 1 bundle sage
  • 2 ounces 2003 Howell Mountain Cabernet Sauvignon
  • 1 quart beef stock
  • 2 tablespoons vegetable oil, separated
  • 1 teaspoon flour
  • Salt and pepper to taste
  • 2 carrots, medium dice
  • 2 parsnips, medium dice
  • 2 turnips, medium dice
  • 1 rutabaga, medium dice
  • 1 head garlic, cloves peeled but whole

Grilled Hanger Steak with Potato Roesti

|
hangersteak.jpgGrilled Hanger Steak with Potato Roesti, Charentais Carrots, and Cabernet Reduction

This recipe comes from our Executive Chef, Kelly McCown, to pair with the newly released 2002 Rubicon.  Like skirt steak, it is full of flavor but requires careful preparation to remain tender.   A Cabernet reduction provides a simple and elegant backdrop that will pair beautifully with the 2002 Rubicon.

Filet of Beef with Balsamic Reduction

|

Braised Beef Short Ribs With Gremolata

|
beefshortribs.jpgSubmitted by Topelo Winery

LOCALS website has great recipes and food pairing tips. This month, they are featuring Topel Winery from Mendocino Wine Country who submitted the recipe Braised Beef Short Ribs with Gremolata that pairs nicely with their 2001 Cabernet Sauvignon.

Categories

Archives