Colleen’s Kitchen
After many years of cooking for my family, I’m pleased to say that we have compiled a comprehensive and versatile recipe collection. I love the challenge of pairing different dishes with Goosecross wine, so I have personally tested each recipe to be sure it’s complete. My recipes not overly complicated, seasonally delicious with readily available ingredients, and they won’t leave you with too much clean-up. I sincerely hope you enjoy them.
Colleen Topper, Proprietor
Winemaker Notes
Goosecross Cellars Recipe Napa Valley Cabernet
Ingredients:
1 sirloin steak, about 2 pounds
1 bunch green onions, chopped
6 small cloves garlic, smashed
1 ¼ cups low-sodium soy sauce
1/3 cup olive oil
1/3 cup dark brown sugar
1/3 cup sherry
1/3 cup sesame seeds, toasted
Freshly ground black pepper to taste
4 bunches green onion, cut into 2″ pieces
1 red bell pepper, cut into 2″ pieces
1 yellow bell pepper, cut into 2″ pieces
¾ pound white button mushrooms, whole
3 tablespoons olive oil
Directions:
Trim the steak of any excess fat and cut into 11/2″ cubes. In a medium glass bowl, whisk together the green onion, garlic, soy sauce, olive oil, brown sugar, sherry, sesame seeds, and pepper, add the steak, and marinate beef cubes overnight.
Remove the meat from the bag and discard the marinade. Thread the meat onto skewers, alternating with green onion, bell peppers, and mushrooms. Generously brush or spray the kabobs with olive oil to keep them from sticking to the grill.
Heat the grill and grill kabobs over direct medium heat until the meat is medium-rare, about 8-10 minutes, turning several times to brown evenly. Be careful while turning the kabobs, so that the mushrooms don’t fall off.
Serve over Basmati rice.
Serves 6
