Grilled Tuscan Rib Steak with Heirloom Tomato, Gorgonzola & Arugula Salad
Recipe and image courtesy of Chateau Ste. Michelle
2 12-oz. boneless rib steaks about 1 inch thick
1½ tsp. dry thyme
1 tsp. dry oregano
2 tsp. smoked paprika
¼ tsp. cayenne pepper
1 tsp. coarse ground black pepper
1 tsp. brown sugar
2 tsp. salt
olive oil
Instructions:
Mix the spices together in a small bowl. Rub the steaks lightly with olive oil and sprinkle both sides with the spice rub. Preheat the grill to medium high heat. Place the steaks on the grill and cook about 5-7 minutes per side, depending on how well done you like your steak. Let the steak rest for at least 15 minutes, the slice across grain into thick slices. Put on the serving plate and top with the salad to serve.
The salad:
3 large Heirloom tomatoes, assorted colors
½ c. crumbled gorgonzola
¼ medium red onions, thinly julienned
1 clove garlic, minced
2 c. arugula leaves
3 Tbs. Extra Virgin Olive Oil
2 Tbs. Balsamic Vinegar
Kosher salt and freshly ground black pepper
Instructions:
Wash and core the tomatoes, then cut into thin wedges. Put the tomatoes, onions and garlic in a small bowl. Add the olive oil and vinegar, toss gently to coat well.Season with salt and pepper, let marinate for about 30 minutes. Just before serving, add the gorgonzola and arugula and mix gently to just to combine.
Serve with Chateau Ste. Michelle Indian Wells Cabernet Sauvignon
Blue Cheese Burger with Chive Aioli
Recipe and image courtesy of St. Francis Winery
It seems like everyone has their own favorite burger recipe. If you haven't yet sampled a recipe from Sonoma's St. Francis Winery, you are missing something special.
1½ pounds ground beef
1 large red onion, peeled and sliced into ¼ inch rounds
2 tablespoons olive oil
2 tablespoons Balsamic vinegar
½ cup mayonnaise
1 bunch chives, sliced thin
1 clove garlic, finely minced
6 ounces blue cheese, crumbled
Salt and black pepper
Sliced tomatoes and baby spinach for garnish
4 Hamburger buns
Preparation:
Coat the sliced red onion with balsamic vinegar and olive oil. Sprinkle with salt and black pepper and marinate for about 1 hour.
Mix the chives, garlic and mayonnaise together and reserve for later use.
Preheat a grill or cast iron griddle pan over medium high heat.
Form the ground beef into 4 to 6-ounce patties about 5 inches in diameter.
Grill the onion slices on the preheated grill for 2-3 minutes per side or until well marked and just tender. Remove onions from the grill and reserve someplace warm.
Season both sides of the hamburger patties with salt and black pepper and lightly coat with olive oil. Place the patties on the preheated grill and cook about 3 minutes per side for medium or until desired temperature. When the burgers are nearly done, distribute the crumbled blue cheese evenly over the 4 patties so the cheese begins to melt. Remove the patties and reserve.
To assemble; spread a liberal amount of the chive aioli over the bottom piece of each bun and add the finished burgers. Garnish with grilled onions, tomatoes and baby spinach as desired.
Serve immediately.
Pair with either the St. Francis Sonoma Merlot or the St. Francis Old Vine Zinfandel.
Grilled Shrimp with Balsamic Aioli
Recipe courtesy of Allagash Brewing Company
Ingredients
6 shrimp, peeled and deveined
6 leaves of radicchio, blanched and chilled
6 thin sliced pancetta
4 oz olive oil
½ tb balsamic vinegar
1 egg yolk
1 clove garlic smashed with knife
½ lemon
1 tb chopped herbs- chive, rosemary, basil, parsley, any or all
½ tsp mustard
Method:
Pre heat grill to high for 15 minutes
Season shrimp with ½ herbs, 1 tb olive oil, salt and pepper
Next, wrap shrimp with radicchio and then wrap in pancetta
Set in fridge until ready to grill
Balsamic aioli
Wisk egg yolk, mustard, herbs, vinegar together
Add olive oil very slowly, drop by drop to start and whisking all the time until it's emulsified together
Add remaining garlic, salt, pepper and 3 drops hot sauce
Brush shrimp with olive oil and season again with pepper only
Place on grill and turn down heat to med/high and turn with tongs as Pancetta crisps and renders
Place on a platter with mixed greens and lemon
Spoon sauce over shrimp and serve
Enjoy with Allagash White or Allagash Saison
Maker's Mark® Cupcakes with Cinnamon Cream Cheese Frosting
Recipe and image courtesy of Maker's Mark
We can't have a nice weekend dinner without some dessert, right? Fortunately, bourbon lends itself very nicely to a variety of desserts.
Prep Time: 20 minutes
Cook Time: 1 hour
Level: Easy
Makes 12 cupcakes
The Maker's Mark® Cupcakes
1/4 cup Maker's Mark Bourbon®
1 cup all purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
8 tablespoons unsalted butter, room temperature
1 cup brown sugar
3 large eggs
1/2 cup molasses
1/4 cup whole milk
Preheat the oven to 350°F and line a cupcake tin with cupcake liners. Sift all dry ingredients together: flour, baking powder, salt, baking soda, cinnamon and nutmeg. Put aside for later use.
Cream the butter and brown sugar. Beat until light and fluffy.
Add the eggs one at a time, scraping down the bowl after each addition and beating well.
Add the molasses and mix well.
Alternate adding the dry ingredients and milk to the batter.
Add the Maker's Mark® Bourbon, stirring well with a spoon/spatula. The batter will look thin and slightly broken. Fill the cupcake liners almost to the top and bake in the oven for 30-35 minutes, until a toothpick comes out cleanly when tested.
Allow the cupcakes to cool completely, about 20 minutes, before frosting.
Cinnamon Cream Cheese Frosting
Makes 2 cups
1-1/2 cups cream cheese (12 ounces), softened to room temperature
6 tablespoons unsalted butter, softened to room temperature
2 cups powdered sugar, sifted
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
In a large bowl or stand mixer, beat the softened cream cheese well, using a wooden spoon or paddle attachment.
Add the softened butter. Continue to beat until well mixed in with the cream cheese.
Add the powdered sugar, cinnamon and salt. Beat until well incorporated. Refrigerate until needed and allow to soften at room temperature before using.
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