2024 Chili Cook-off Recipes:

French Onion Short Ribs

To be paired with the 2018 Syrah

French Onion Short Ribs. Best for when you’re craving steaming hot french onion soup but want something a little heartier too. Easy homemade french onion soup made with tender, fall-apart short ribs and a small touch of soy for a salty, delicious twist. This is a wonderful family dinner to make any night of the week, especially during these cold winter months. So warming, cozy, and delicious. Especially with all that cheesy bread on top. Yummmy. - Tieghan Gerard

Ingredients:

6 tablespoons salted butter
4 medium yellow onions, thinly sliced thinly sliced
1/2 cup dry white wine, such as Pinot Grigio or Sauvignon Blanc
black pepper
2 shallots, sliced
4 cloves garlic, chopped
2 tablespoons fresh thyme leaves
2 tablespoons chopped fresh sage
chili flakes
6-8 cups low sodium chicken broth
1/2 cup tamari or soy sauce (low sodium is best)
4 pounds bone-in beef short ribs
2 bay leaves
1 star anise (optional)
2 cups baby carrots
6 slices french bread
2 cups shredded Gruyère cheese

Instructions:

Stove/Oven

1. Preheat the oven to 325° F.
2. In a large oven-safe Dutch Oven over high heat, melt together the butter and onions. Cook 5 minutes, until softened. Add the wine, season with pepper, and continue cooking another 5-8 minutes, until the wine has evaporated and the onions are lightly golden. Add the shallots, garlic, thyme, sage, and chili flakes. Then add the short ribs. Pour over 6 cups of broth. Add the tamari, bay leaf, and star anise (if using). Cover and roast in the oven for 2 1/2 to 3 hours or until the short ribs are tender and falling off the bone. Add the carrots during the last 1-2 hours of cooking.
3. Remove the bay leaves and star anise. Discard any bones and extra fatty pieces. Lightly shred the meat. Taste and season with salt, if needed. Place over LOW heat on the stove.
4. Switch the oven to 425°. Arrange the bread on a baking sheet and toast for 10 minutes, until very dry. Switch the oven to broil. Top the toast with cheese, then broil until bubbly, 2 to 3 minutes.
5. Ladle the soup into bowls. Top with cheesy toast, black pepper, and fresh thyme. Eat!

Crockpot

1. In a large Dutch Oven over high heat, melt together the butter and onions. Cook 5 minutes, until softened. Add the wine, season with pepper, and continue cooking another 5-8 minutes, until the wine has evaporated and the onions are lightly golden. Add the shallots, garlic, thyme, sage, and chili flakes. Then transfer everything to the bowl of the crockpot.
2. To the crockpot, add the short ribs. Pour over 6 cups of broth. Add the tamari, bay leaf, and star anise (if using). Cover and cook on low for 7-8 hours or on high for 5-6 hours. Add the carrots during the last 1-2 hours of cooking.
3. Remove the bay leaves and star anise. Discard any bones and extra fatty pieces. Lightly shred the meat. Keep on warm.
4. Switch the oven to 425°. Arrange the bread on a baking sheet and toast for 10 minutes, until very dry. Switch the oven to broil. Top the toast with cheese, then broil until bubbly, 2 to 3 minutes.
5. Ladle the soup into bowls. Top with cheesy toast, black pepper, and fresh thyme. Eat!

Enjoy with a bottle of Amador Cellars 2018 Syrah!

Crispy Prosciutto, Sage Pesto, and Tomato Grilled Cheese

To be paired with the 2017 Cuvée des Sierras

Crispy Prosciutto, Sage Pesto, and Tomato Grilled Cheese…all the flavors we love in a bowl of really good tomato soup…but in the form of grilled cheese. Summer tomatoes and crispy prosciutto layered between two slices of bread with fresh sage, basil pesto, melty fontina, and mozzarella cheese. This sandwich is coated in parmesan sage butter, then pan-fried until the cheese is melty and the bread is crisp. It’s savory, herby, and heavy on the cheese…the most perfect summer grilled cheese…any day of the week.

Prep Time15 mins
Cook Time10 mins
Total Time: 25 mins
Servings: 2 sandwiches

Ingredients:

1 tomato, thinly sliced
kosher salt and black pepper
3 ounces prosciutto
4 slices sourdough bread
1 cup shredded fontina
1/2 cup shredded mozzarella
1/4 cup basil pesto
2 tablespoons chopped fresh sage
1 cup fresh baby arugula
4 tablespoons salted butter, at room temperature
2 tablespoons grated parmesan cheese

Instructions:

1. Arrange the tomatoes on a cutting board and sprinkle with salt and pepper. Let sit 15 minutes to draw out excess moisture.

2. In a large skillet set over medium heat, cook the prosciutto until crisp, about two minutes per side. Remove from the skillet.

3. In a bowl, combine the butter, parmesan, and one tablespoon sage.

4. Brush the outside of each slice of bread with the sage butter. On the inside of half of the slices of bread, evenly layer half of the cheese, the tomatoes, pesto, a sprinkle of chopped sage, arugula, prosciutto, and the remaining cheese. Add the top piece of bread.

5. Heat 1-2 tablespoons olive oil or butter in a large skillet over medium heat. Place the sandwiches in the skillet and cook until golden on each side, about 3-5 minutes per side. EAT and ENJOY with a bottle of 2017 Cuvée des Sierras!

Persian Inspired Herb and Beef Stew with Rice

Paired with Amador Cellars 2015 Estate Aglianico

When you're craving a hearty but healthy dinner this stew with rice is perfect...made quick in the instant pot or let it take its time in the slow cooker or oven!

Prep Time: 20 mins
Cook Time: 6 hrs
Total Time: 6 hrs 20 mins
Servings: 6

Ingredients

3 pounds beef chuck, trimmed and cubed
kosher salt and black pepper
1/4 cup extra virgin olive oil
1 yellow onion, chopped
3 cloves garlic, minced or grated
1 teaspoon ground turmeric
1/2 teaspoon crushed red pepper flakes
2 teaspoons lemon zest plus 2 tablespoons lemon juice
3-4 cups low sodium beef broth
1 14 ounce can fire roasted diced tomatoes
1 14 ounce can white beans, drained
2 cups baby spinach
1/2 cup fresh cilantro, roughly chopped
1/2 cup fresh parsley, roughly chopped
1/4 cup fresh dill, roughly chopped
1 tablespoon chopped chives
2 cups cooked basmati rice
crumbled feta or goat cheese, for serving
fresh mint, for serving

Instructions

Slow Cooker

1. Season the beef with salt and pepper. Heat the olive oil in a large skillet, sear the beef on both sides. Remove the beef and transfer to the slow cooker. 
2. To the slow cooker, add the onion, garlic, turmeric, crushed red pepper, lemon zest, lemon juice, 3 cups broth, the tomatoes, and season with salt and pepper. Cover and cook on low for 6-8 hours. During the last hour of cooking, add the beans, spinach, cilantro, parsley, dill, and chives. If you would like a thinner consistency, add the remaining 1 cup broth.
3. To serve, divide the rice among bowls and ladle the stew over top. Top with cheese and herbs.

Instant Pot

1. Switch the instant pot to sauté. Season the beef with salt and pepper. Sear the beef on both sides until browned. Turn the instant pot off.
2. To the instant pot, add the onion, garlic, turmeric, crushed red pepper, lemon zest, lemon juice, 3 cups broth, the tomatoes, and season with salt and pepper. Seal the instant pot and cook on high pressure for 35 minutes.
3. Switch the instant pot to sauté. Add the beans, spinach, cilantro, parsley, dill, and chives. Boil 8-10 minutes until the the sauce thickens slightly. If you would like a thinner consistency, add the remaining 1 cup broth.
4. To serve, divide the rice among bowls and ladle the stew over top. Top with cheese and herbs.

Oven

1. Preheat the oven to 325 degrees F. Season the beef with salt and pepper. Heat the olive oil in a large oven-safe braiser, sear the beef on both sides. Remove the beef to a plate. Add the onion and cook 5 minutes until soft. Stir in the garlic, turmeric, crushed red pepper, and lemon zest, cook until the garlic is fragrant, about 1 minute. 
2. Add back the beef. Pour in the 3 cups broth, the tomatoes, lemon juice, and season with salt and pepper. Cover and transfer to the oven. Cook for 2 ½ to 3 hours or until the beef is tender.
3. Remove from the oven and place over low heat. Stir in the beans, spinach, cilantro, parsley, dill, and chives, and simmer 10-15 minutes, until the spinach is wilted and the stew is very fragrant. If you would like a thinner consistency, add the remaining 1 cup broth.
4. To serve, divide the rice among bowls and ladle the stew over top. Top with cheese and herbs.

Serve with a bottle of Amador Cellars 2015 Estate Aglianico!

Recipe from: www.halfbakedharvest.com, by Tieghan Gerard

Grandma Ruth's Thanksgiving Stuffing

Grandma Ruth's Thanksgiving Stuffing recipe has been in our family since Linda was a youngster, and its still a favorite on our Thanksgiving table today! This recipe is actually a family secret, but Linda decided we could share it with you since its such a great pairing with our 2017 Reserve Grenache Noir. 

We hope you enjoy it as much as we do!

This recipe makes a generous amount of stuffing- enough to fill an 18 lb turkey and more to heat on the side, because hey, we all know that turkey cavity isn't big enough!

Ingredients:

3 packages of Uncle Ben's Wild Rice mix

3 packages (12oz) Jimmy Dean sausage- one regular, one hot, and one sage

1 lb mushrooms, quartered

2 onions, finely chopped

4 tablespoons butter

1/2 cup dry sherry

1 1/2 teaspoons sage

1 1/2 teaspoons fine herbs

3/4 teaspoon marjoram

Directions:

Cook the rice according to package directions.  Saute and drain the sausage, set aside.  Melt the butter in the same pan and saute the mushrooms until nicely browned.  Lift the mushrooms out of the butter and their juices and use the liquid to saute the onions.

Combine the sausage, mushrooms and onions.  Add the sage, fine herbs, and marjoram and mix well.  Then add rice to desired proportions and stir in the sherry.

Stuff the turkey with the mixture.  Heat the remaining stuffing on the stove at serving time. 

Enjoy with a bottle of Amador Cellars 2017 Reserve Grenache Noir!