Estate Cabernet and Short Ribs With Coffee Cocoa Sauce

Happy New Year! All of us at Goosecross wish you a happy and healthy 2010!

On these cold winter days we always turn to comfort food – the kind that warms us from the inside. Colleen developed the recipe for these slow-cooked short ribs to warm your kitchen and your heart. The fork-tender short ribs with their deep, smoky flavors, ancho chiles and rich cocoa sauce paired with a glass of our rich, fruity Napa Valley Estate Cabernet Sauvignon are all you need to chase away the winter chill.

Ingredients:

2 dried ancho chiles, stemmed, seeded
1-1/2 cup boiling water
1 small onion, quartered
2 cloves garlic, quartered
1 tablespoon finely chopped canned chipotle chiles in adobo sauce
1 teaspoon adobo sauce
1 tablespoon maple syrup
1 tablespoon cocoa powder
1 tablespoon lime juice
1-1/2 teaspoons salt
3-1/2 pounds beef short ribs
1/2 teaspoon black pepper
1 teaspoon olive oil
1/4 cup brewed dark roast coffee

Directions:

Preheat oven to 350 degrees F. Soak the ancho chiles in the hot water until softened, about 20 minutes, then drain in a colander set over a bowl. Reserve the soaking liquid for braising.

In a food processor, chop the ancho chiles, onion, garlic, chipotle chiles with sauce, syrup, cocoa, lime juice, and 1/2 teaspoon salt.

Pat the ribs dry and sprinkle with the pepper and the remaining salt. Heat the oil in a large, deep skillet over medium-high heat. Brown the ribs on all sides then remove to a plate.

Turn the heat down to medium-low, then carefully add the chile puree to the skillet and cook stirring, 5 minutes. Add the reserved chile soaking liquid and coffee and bring to a boil.

Return ribs to skillet, the liquid should come about half way up the sides of the meat. Cover tightly and braise in oven until very tender, 3 hours. Serve ribs over polenta.

Basic Polenta
4 cups water
1 cup polenta
1 teaspoon salt
2 tablespoons butter

Directions: In a medium saucepan, bring the water and salt to a boil. Gradually add polenta, stirring constantly until thickened, about 20 minutes. Blend in the butter. Serve with short ribs.

Serves 4

Discover more great recipes in Colleen’s Kitchen

Purchase the 2006 Goosecross Estate Cabernet Sauvignon in our online store.

ÆROS® with Filet Mignon with Herb-Truffle Marinade

Why not pull out all the stops during this very festive time of year? Whether it’s for the whole family gathered around the holiday table or an intimate dinner party to celebrate the new year, this will be a meal to remember. One bite of the buttery fillet with the rich, supple ÆROS® reminds you of why this pairing is a classic. The truffle oil and Provencal herbs bring out the woodsy, earthy notes in this luscious, plummy Meritage blend. And, you’ll sit down to dinner completely relaxed because this is a feast that’s remarkably easy to prepare!  Bon Appetit!

Fillet Mignon with Herb-Truffle Marinade

Ingredients

4 fillet mignons, 8 ounces each and 1-1/4 inch thick
2 tablespoons olive oil
2 tablespoons truffle oil
1 tablespoon rosemary, chopped
1 tablespoon thyme, chopped
1 tablespoon Dijon mustard
1 tablespoon balsamic vinegar
1 teaspoon fennel bulb, minced
1/2 teaspoon garlic, minced
1/4 teaspoon Herbs de Provence
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Directions

In a square pyrex dish, whisk the olive oil, truffle oil, rosemary, thyme, mustard, vinegar, fennel, garlic, herbs, salt and pepper. Rub each fillet on all sides with the marinade. Cover with plastic wrap and refrigerate 4-6 hours. Allow the fillets to stand at room temperature 30 minutes before grilling.

Grill the fillets over direct high heat for 10 minutes, turning once halfway through grilling time. Continue grilling over indirect heat for 3-5 minutes more, or until the internal temperature is 135 degrees for medium-rare. Remove from the grill, let rest 5 minutes, and serve warm.

Great with roasted rosemary fingerling potatoes and a bibb lettuce and cherry tomato salad.

Try this recipe using oak barrel smoking chips or grapevine smoking chips on the barbeque for even more flavor.

Serves 4

• Discover more great recipes at Colleen’s Kitchen
• Purchase our 2006 ÆROS® Meritage in our online store

Syrah and Roast Turkey with Citrus Herb Glaze

Syrah with poultry, you ask? Absolutely! Your traditional Thanksgiving turkey is enlivened with zesty citrus and the Provencal herbs and garlic build a delicious bridge to our spicy, earthy Syrah. Create new traditions with savory Brussels Sprouts with Pancetta and crowd-pleasing Maple Candied Sweet Potatoes as side dishes. All you need to top it off is Gram’s Pumpkin Pie and a glass of Chenin Blanc! Enjoy!

Roast Turkey with Citrus Herb Glaze

Ingredients

One 12-pound turkey
6 tablespoons unsalted butter, melted
¼ cup orange juice
¹/₈ cup apple juice
2 tablespoons lemon juice
1 tablespoon dried thyme
1 teaspoon kosher salt
½ teaspoon black pepper
1 large onion, quartered
2 celery stalks, cut into 2-inch pieces
1 orange, quartered
1 lemon, quartered
1 bunch thyme sprigs
1 bunch sage sprigs
4 whole garlic cloves, peeled
3 bay leaves
4 cups chicken broth, divided

Directions

Preheat the oven to 325 degrees. Wash the turkey well and pat dry inside and out with paper towels.

In a small bowl, blend the butter, orange juice, apple juice, lemon juice, thyme, salt and pepper. Rub the turkey inside and out with the butter. Fill the cavity with the onion, celery, orange, lemon, thyme, sage, garlic, and bay leaves. Truss the turkey tightly and transfer to a rack set in a roasting pan.

Pour 2 cups of stock into the roasting pan. Roast the turkey in the oven for 45 minutes, then baste with 1 cup of the stock. Roast the turkey for 1¹/₂ hours longer, basting with the pan juices every 20 minutes.

Add the remaining 2 cups of stock to the pan and roast the turkey for 2 hours longer, basting every 15 minutes with the pan juices. The turkey is done when an instant-read thermometer inserted into the thickest part of the thigh registers 170°. Transfer the turkey to a carving board, cover loosely with foil and let rest 20 minutes.

Carve the turkey and serve.

Serves 12

• Discover more great recipes at Colleen’s Kitchen
• Buy our Syrah and Chenin Blanc in our online store

Chardonnay with Lemon Risotto with Grilled Chicken and Summer Vegetables

This risotto combines two summer favorites -  seasonal vegetables and grilled chicken. It’s a flavorful dish bringing together the tanginess of fresh lemon with the creaminess of risotto. Enjoy!

Ingredients:
3 lbs. chicken breasts, boneless, skinless
Assorted summer vegetables (squash, sweet peas, carrots, mushrooms, brocolli, tomatoes)
2 tablespoons olive oil
1 cup chopped onion
1 clove garlic, minced
2 cups Arborio rice
1 cup Goosecross Chardonnay
5 tablespoons fresh lemon juice
3 tablespoons grated lemon peel
4 cups homemade or canned chicken broth
2 tablespoons butter
2/3 cup parmesan cheese, freshly grated
Salt and pepper
2 tbsp. chopped Italian parsley

Directions:

Heat the barbecue to medium-high heat. Grill the chicken, about 5 minutes per side, until cooked through, then grill the vegetables. Cut the chicken and vegetables into 1″ cubes. Set aside.

Heat oil in heavy saucepan over medium heat. Add onion and garlic and sauté until tender, about 3 min. Add rice, stirring for one minute. Add wine, lemon juice and lemon peel. Reduce heat and simmer until liquid is absorbed. Add broth one cup at a time, allowing liquid to absorb each time. Continue stirring frequently, for about 25 minutes, until rice is al dente and creamy.

Add the grilled chicken and grilled vegetables. Stir until incorporated and warmed through. Remove risotto from heat, add butter and cheese; stir until melted. Season with salt and pepper, garnish with parsley and serve.

Serves 6