Recipes

Everything listed under: beef

  • July Recipe of the Month: Big Sky Steak Salad

    Big Sky Steak SaladThis recipe is a great one for a warm summer night. Try it with the Castellani Sangiovese. It incorporates ingredients (in bold) found at the Wine Gallery. Prep Time: 10 minutes - Cooke Time: 15 minutes - Total Time: 25 minutesYield: 4-6 PeopleIngredients: - 1 lb Flank Steak- 2-3 Tbsp Roasted Coffee Rub- 2 tsp Black Garlic Sea Salt- 1/2 lb Bacon- 2 cups Cherry Tomatoes- 2 Tbsp Caramelized Garlic Infused Olive Oil- 2 Tbsp Dark Aged Balsamic Vinegar- 4-6 cups Mixed Gre...  Read More...

  • Spring/Summer Recipes: Sweet and Savory Burger

    Sweet and Savory Burger with Fig Jam, Goat Cheese, and ArugulaYields: 2 BurgersIngredients: 2 burger buns1/2 pound ground beef1/2-1 tsp crushed red pepper flakes1/4 tsp onion powder1/4 tsp garlic powderSalt & pepperWildly Delicious Fig & Onion Jam **2 oz goat cheese1 large handful of ArugulaOlivelle Marrakech Olive Oil **** Can be purchased at the Wine GalleryDirections: 1. Preheat oven to 350 degrees. Place buns on a baking sheet, and toast in oven for 10 minutes.   Read More...

  • March Recipe: Vegetarian (or not) Shepherd's Pie

    Vegetarian (or not) Shepherd's PieIngredients: 6 medium Yukon gold potatoes, peeled and diced Kosher Salt2 Tbsp Olivelle EVOO 1 large onion, diced3 large carrots, cut into 1/2-in chunks2 stalks celery, cut into 1/2-in chunks1 bunch baby turnips, halved or quartered if large6 cloves garlic, mincedFreshly ground pepper1/2 bunch fresh parsley, leaved chopped (stems reserved)1 1/2 Tbsp Worcestershire sauce5 Tbsp unsalted butter3/4 cup chopped veggie burgers or vegetarian protein crumblesOR....(...  Read More...

  • February Recipe: Chilean Estofado Beef Stew

    Chilean Estofado Beef StewCold winter days need a hearty dinner and this hearty Chilean stew will keep you warm. The Olivelle Coffee Rub gives it a delicious smoky flavor that sets off the flavors of the Vina Maquis Carmenere. Ingredients: 1 onion, chopped in course pieces2 carrots, peeled and sliced2 pounds of red potatoes, peeled and cut into sticks1 1/2 pound of beef cubed1 1/2 tsp Olivelle Coffee Rub**1 tsp cornstarch 1 can (8 oz) tomato sauce1 cup boiling water1/2 cup Red Win...  Read More...

  • January Recipe: Winter Beef Stew

    Winter Beef StewIngredients3 Tbsp butter2 lbs beef stew meat2 Tbsp flour2 cups Alfredo Roca Pinot Noir (or any light Pinot Noir/red wine that has substantial acidity and bright red fruit). 1-1/2 cup vegetable broth1 lb red potatoes, quartered10 oz pearl onions, peeled4 large carrots, peeled and chopped into coins4 cloves garlic, minced3 bay leaves1 tsp thymeSlat and PepperDirections1. Melt butter over high heat in a large dutch oven or 4 quart pot.   Read More...

  • December Recipe: Slow Cooker Beef Bourguignon

    Slow Cooker Beef BourguignonIngredients2 Tbsp olive oil3 lb of lean chuck roast, diced into 1-2" cubes, patted drysalt & pepper to season4 strips of bacon, diced1 bunch of thyme (tied with cooking string)1 yellow onion, roughly chopped2 garlic cloves, minced3 cups red wine1 cup beef stock3 Tbsp tomato paste 4 carrots, chopped into 1" cubes16 oz mushrooms (cremini or baby bella), halved10 oz pearl onionsgarnish with flat leaf parsleyDirections1. Pat chuck roast dry. Season with salt and p...  Read More...

  • July Recipe: Scallion and Brie Stuffed Burgers

    Scallion and Brie Stuffed BurgersIngredients: 1-1/2 pounds ground beefSalt and freshly ground pepper4 oz Brie, rind removed, cheese cut into 4 slices1/4 cup Spicy Scallion Paste (recipe below)Vegetable Oil, for brushing1/4 cup mayonnaise4 Hamburger buns, splitTomato slices and lettuce for servingDirections: Light a grill. Season the ground beef with salt and pepper and form into eight 4-in patties that are slightly thicker in the center. Top 4 of the patties with a slice of Brie and a ...  Read More...

  • March Recipe of the Month: Corned Beef & Cabbage Bake

    Corned Beef and Cabbage BakeWith just two of u at home, corned beef and cabbage ends up as leftovers. Here is a good recipe to help re-invent and recycle the left overs. Enjoy with the Valcantara Garnacha or the juicy, yet dry Pilippe Viallet Savoie Blanc.Ingredients: 1/4 cup butter cubed4 cups cabbage, chopped3/4 cup onion, chopped1 tsp caraway seed12 oz corned beef, chopped8 oz Swiss Cheese, shredded1/4 cup thousand island dressing2 tubes refrigerated buttermilk biscuits (12 oz each)Direc...  Read More...

  • October Recipe: One Pot Beef Stew

    One Pot Beef StewThis dish gets zip from whole mustard and richness from red wine. And that leftover Chateau Trillol Corbieres pairs beautifully with the stew. Ingredients1 1/2 pound beef chuck roast, trimmed and cut into 3/4" cubes1 tsp black pepper1 1/2 tsp salt, divided1 Tbsp canola oil3 medium carrots (about 7 oz), cut diagonally into 1 1/2" pieces1 medium yellow onion, cut into 12 wedges6 garlic cloves, chopped1 cup Chateau Trillol Corbieres2 Tbsp all-purpose flour4 cups beef brot...  Read More...

  • September Recipe of the Month: Hungarian Goulash

    Hungarian GoulashWhen the mornings get crisp and the leaves begin to turn, I crave heartier food. Hungarian goulash with the spices, herbs and earthy flavors of root vegetables is just the ticket. It is the perfect pairing with this month's H.  Read More...

  • August Recipe: Grigliata Mixta

    Grigliata Mixta: Italian Mixed Grill Ingredients:4 fresh Italian sausage links1/2 cup water1 small onion, chopped4 skinless boneless chicken breast halves or boneless thighs1 pound beef boneless top loin steak, about 1-inch thickHERBED LEMON OIL1/2 cup olive or vegetable oil3 Tbsp lemon juice3 Tbsp chopped fresh parsley1 Tbsp chopped fresh oregano OR 1 tsp dried oregano leaves2 tsp chopped fresh thyme OR 1/2 tsp dried thyme leaves1/2 tsp salt1/4 tsp black pepper2 cloves garlic, finely chopp...  Read More...