Master All Red Wine Club Recipes - October 2022
Below you will find 3 recommended pairings, 1 for each of your wines. Enjoy!
Campillo Rioja Reserva 2016
Pairing: Applewood Smoked Ribs
Adapted from: Hey Grill Hey | Serves 3
- 1 rack baby back ribs
- 2 tbsp Signature Sweet Rub
- 1 cup apple cider (apple juice also works)
- 1/4 cup dark brown sugar
- 2-3 tbsp salted butter
- 1/2 cup BBQ sauce
Begin by removing the membrane on the back of the ribs
Liberally season both sides of the ribs using the sweet rub, starting with the bone side.
Prepare your smoker for indirect smoking. Target temperature is between 180-200 with thin blue smoke. Place the seasoned ribs on the smoker and close the lid. Leave them to smoke for 3 hours.
Tear off a large piece of aluminum foil and place it on a large working surface. Transfer the ribs to the foil bone side up so the bones don't tear through the foil. Sprinkle with the brown sugar, top with the butter cut into small pads, and then pour over the apple cider.
Tightly crimp the foil together to create an airtight seal. Return to the grill and increase your cooking temperature to as close to 225 degrees as you can get it. Let the ribs braise for 2 hours in the foil.
Carefully remove the ribs from the grill and place on a large working surface. Open the foil package (be careful of hot steam) and use tongs to remove the ribs and place them back on the grill, bone side down. Discard the foil and excess cooking liquid,
Brush the ribs with your favorite BBQ sauce, close the lid of your grill and cook at 225 degrees for an additional hour until the ribs are done to your desired tenderness and the sauce is sticky and set.
Giant Steps Fatal Shore Coal River Valley Pinot Noir 2019
Pairing: Cornish Hen
Adapted from: Delish | Serves 2
- Cornish hen
- Salt & Pepper
- fresh garlic cloves
- 1 shallot
- Fingerling or yellow potatoes
- Set oven temperature to 425F degrees.
- Season your hen with herbs and spices of your choice. We've chosen thyme, rosemary and salt & pepper. Don't forget to season all folds, flaps and the inside.
- Stuff the cavity with more herbs, sliced lemon, garlic and shallots
- Tuck the wings under the hen to avoid burning.
- To ensure the hen cooks evenly, tie the legs to get evenly cooked meat
- cut up potatoes and scatter in your baking dish. Season with salt & pepper.
- Transfer the hen to your baking dish and let roast for 50 minutes or until potatoes are golden.
- Let rest for 10 minutes before serving. Enjoy!
Catena Alta Historic Rows Cabernet Sauvignon 2018
Pairing: Garlic herb-crusted rack of lamb
Recipe by: Adam Perry | Serves 6-8
- 1.5 lb rack of lamb, preferably frenched
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon vegetable oil
For the herb crust:
- 1 teaspoon pink peppercorns
- ½ teaspoon salt
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon dried rosemary
- ½ teaspoon fresh thyme
- 6 cloves garlic, minced
- ½ cup parsley, chopped
- 2 Tablespoons Dijon mustard
For the pan sauce:
- 4 Tablespoons butter, divided in two
- 1 shallot, minced
- 1 clove garlic, minced
- 2 sprigs fresh thyme
- 1 cup dry red wine
- 2 Tablespoons Dijon mustard
- Preheat the oven to 425 F. Set your rack in the lower middle, with at least 6-8 inches of space above it.
- Grind peppercorns in a mortar and pestle. Add dried herbs and continue to grind everything together, aiming for a uniform size. Stir in thyme, garlic, parsley and mustard.
- Place a heavy-bottomed, oven-safe skillet on the stove and set temperature to medium-high. Add vegetable oil.
- Pat the lamb dry and season with salt and pepper. Season generously with salt and pepper, then coat the meat in the prepared mixture.
- Sear the meat on all sides.
- Once all sides are seared, place the skillet in the oven.
- Roast for 20 minutes, cover loosely with foil, then roast another 10 minutes or until it reaches an internal temperature of 125 F
- Remove the skillet from the oven, place the lamb on a cooling rack, and let rest for 10 minutes
- Meanwhile, place your skillet back on the stove and set the burner to medium-low. Give the pan a few minutes to cool down from the hot oven.
- Add half the butter, shallot, garlic and two sprigs of thyme to the pan. Stir frequently until the shallot begins to take on a little colour, around three minutes.
- Add 1 cup of wine and whisk to dissolve any stuck on-bits. Whisk in mustard.
- Add remaining butter, and whisk until smooth. For service, pour some on the lamb chops, and the remainder into a gravy boat.
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