Classic All Red Wine Club Recipes - January 2023

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Below you will find 3 recommended pairings, 1 for each of your wines. Enjoy!

    Alvaro Palacios Camins del Priorat 2020

    Pairing: Spanish Beef Stew

    Adapted from: Dinner then Dessert | Serves 8

    Ingredients:

    • 3 pounds beef chuck roast , cut into 2 inch cubes
    • 3 tablespoons flour
    • 1 teaspoon kosher salt
    • 1/2 teaspoon coarse ground black pepper
    • 3 tablespoons olive oil
    • 1 yellow onion , chopped
    • 2 carrot , peeled and cut into ½ inch thick coins
    • 1 green bell pepper , cut into ½ inch cubes
    • 4 cloves garlic , minced
    • 1 tablespoon Spanish paprika
    • 1 teaspoon dried oregano
    • 2 bay leaves
    • 28 ounces diced tomatoes
    • 15 ounces crushed tomatoes
    • 1/3 cup tomato paste
    • 1/2 cup green olives , sliced
    • 1 cup green peas

    Directions:

    • Preheat oven to 325 degrees and toss beef cubes with flour salt and pepper.
    • Heat oil in large dutch oven on high heat and cook the beef on all sides until well browned then remove from the pan.
    • Lower heat to medium, add in the onions and cook until translucent, about 5-6 minutes.
    • Add in the carrots, bell pepper and garlic and stir well.
    • Add in the paprika, oregano, bay leaves, died tomatoes, crushed tomato, tomato paste and the beef and stir well.
    • Cook, covered in the oven, 2 to 2 ½ hours.
    • Remove from the oven, add peas and olives and stir well.
    • Place back in the oven for 15 minutes.
    • Remove from oven. Stir and serve.

    Yves Cuilleron Gamay 

    Pairing: Coq au Vin

    Adapted from: The Endless Meal | Serves 4

    Ingredients:

    • 4 chicken thighs
    • 4 chicken drumsticks
    • 1 ½ cups red wine
    • 1 cup chicken stock
    •  Optional: ¼ cup brandy
    • 3 strips bacon, cut into ½ inch pieces
    • 1 medium onion, quartered then thinly sliced
    • 4 medium carrots, cut into 1-inch piece
    • 4 cloves garlic, minced
    • 2 tablespoons tomato paste
    • 2 teaspoons fresh thyme leaves
    • 8 ounces mushrooms, thickly sliced
    • 8 ounces pearl onions, peeled
    •  Beurre manie (2 tablespoons flour + 2 tablespoons softened butter)

    Directions: 

    • Place the chicken thighs and drumsticks in a medium-sized bowl and pour the wine, chicken stock, and (if using) the brandy over the top. Prep the vegetables.
    • Add the bacon to a large, high-sided pan or braiser over medium-high heat. Cook until the bacon is crispy, about 8 minutes, then remove it from the pan with a slotted spoon.
    • Remove the chicken from the wine marinade (save the wine) and dry the chicken with paper towels. Working in 2 batches if needed, place the chicken in the pan, skin side down. Sear until it is golden on both sides (about 5 minutes on each side) and then remove the chicken. Pour all but 2 tablespoons of the bacon/chicken oil into a heatproof dish and set it aside.
    • Add the sliced onion and carrots to the pan and let them cook until the onion is golden brown, about 7-8 minutes. Add the garlic to the pan and let it cook for 1 minute.
    • Push the vegetables to the side of the pan and add the tomato paste. Cook the tomato paste until it is fragrant and begins to darken. Pour the reserved wine marinade into the pan, scraping the bottom to remove any stuck-on bits.
    • Nestle the chicken into the pan and sprinkle the thyme over top. Cover the pan, turn the heat to low, and simmer for 20 minutes.
    • Pour 1 tablespoon of the reserved oil (or use olive oil) into a large skillet. Add the mushrooms and saute over medium-high heat until brown, about 10 minutes.
    • Add the pearl onions to the pan with the chicken and cook for 10 minutes more.
    • In a small bowl mix together your choice of beurre manie. Remove the chicken from the pan then add the beurre manie. Stir it into the sauce and let it thicken. Season to taste with salt and pepper.
    • Add the chicken back into the pan and top with the cooked bacon and mushrooms. Sprinkle with a little fresh thyme.

    Errázuriz Aconcagua Pinot Noir 

    Pairing: Grilled Salmon with Avocado Salsa

    Adapted from: The Recipe Critic | Serves 4

    Ingredients:

    • 2 lbs salmon
    • 1 tbs olive oil
    • 1 tsp salt
    • 1 tsp chili powder
    • 1 tsp paprika powder
    • 1 tsp onion powder
    • 1/2 teaspoon garlic powder
    • 1 tsp black pepper

    Avocado salsa ingredients:

    • 1 avocado chopped
    • 1 roma tomato chopped
    • ½ small red onion chopped
    • 1/2 cup corn
    • Juice from 2 limes
    • 2 tbs finely chopped cilantro
    • dash of salt

    Directions:

    • In a small mixing bowl combine salt, chili powder, paprika, onion powder, garlic powder and black pepper.
    • Rub the salmon fillets with the olive oil and rub with the spice mix.
    • Grill the salmon on medium heat for about 3-5 minutes or until desired doneness.
    • Mix the avocado, Roma tomato, red onion, chopped cilantro, salt and juice from the limes in a small mixing bowl. Top the salmon with the avocado salsa.

    1 comment


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