This Labor Day, we vow to do little labor, even when it comes to the backyard party we’re hosting. We chose carnitas as the main protein because we can make it well ahead of time, keeping our hands free, ready for a glass of Purple Cowboy!
The traditional way to make carnitas is to take chunks of pork shoulder and simmer them in lard (aka. manteca) until they are achingly tender and sinfully rich and delicious. For those who do not want to go down this decadent path, here is an alternate version—just as yummy but a little more healthy-ish.
3 1/2 lb to 4 lb boneless pork shoulder roast, cut into two inch chunks.
1 Tbsp. ground cinnamon
½ tsp. ground cloves
Juice and zest from 2 oranges
Salt and freshly ground black pepper
3 bay leaves
Heat oven to 275 degrees.
Season pork with cinnamon, cloves, orange zest and black pepper & salt.
Lay seasoned pork in single layer in a 13 x 9 baking dish.
Add water, orange juice and bay leaves. Cover with foil and bake for two hours, or until fork tender.
Remove pan from oven. Remove foil from pan. Raise oven temp to 450 degrees. Return pan to the oven and roast until all liquid is evaporated and meat begins to brown, about 45 minutes.
Continue roasting, turning frequently, until meat is brown and crispy, about 30 additional minutes.
Serve with warmed corn tortillas and your choice of green and red salsas.
Other accoutrements: chopped white onion, chopped cilantro, Mexican crema or sour cream, hot sauce, radishes, pickled jalapeňos.
Purple Cowboy Trail Boss Cabernet with Grilled Meatloaf
Tip: skip your oven and opt for the grill this season. Put a spin on a classic favorite, like old-fashioned meatloaf by putting it on the grill. This Grilled Meatloaf recipe from Macheesmo will have you coming back for seconds.
An end-of-summer cookout just isn’t complete without a few delicious sides to pile on next to your grilled fare. We found some delicious summer sides to round out the season. And don’t forget the best barbecue pairings: Purple Cowboy Tenacious Red and Trail Boss Cabernet.
Olé Olathe Grilled Corn
Get the most out of the end-of-summer sweet corn with this tasty side dish that pairs beautifully with barbecued ribs and burgers.
4 ears olathe corn, shucked, and silks removed
1/3 cup olive oil mayonnaise
1/4 cup flat leaf parsley, chopped
freshly ground black pepper
1 cup parmesan cheese, grated
1 lime, juiced
Black Bean Corn Salsa
½ cup cooked black beans
½ cup corn kernels
1/4 cup red salsa (choose which spiciness works best for you)
1 red tomato, seeds removed and chopped
½ bunch cilantro, stems removed and chopped fine
Salt & pepper to taste
Mix all ingredients together in a medium bowl. Salt and pepper to taste.
Vegan Pasta Salad Paired with Girl & Dragon Pinot Grigio
Don’t knock it ’till you try it! This vegan pasta salad recipe creates its creaminess from a dressing made of silken tofu instead of mayonnaise. We found that a little extra salt makes it all the more tasty. Bonus: you don’t have to worry about this one going bad in the heat so quickly!
16 ounces small pasta shapes like bow ties, shells, elbows or Rotini
1 red pepper, diced
1 cup celery, diced
1/2 cup diced red onion
1 cup silken tofu
4-5 Tbsp fresh dill
3-4 Tbsp agave nectar or cane sugar (or honey if not vegan)
1 tsp garlic salt
1 tsp kosher salt
½ tsp black pepper
2 Tbsp white wine vinegar
2 Tbsp olive oil
1 Tbsp dijon mustard
Cook the pasta noodles according to package instructions, drain, rinse with cool water and set aside.
Chop red pepper, celery and onion. Set aside.
Make the dressing by adding silken tofu, dill, salt, pepper garlic salt, agave nectar (or sugar or honey), vinegar, olive oil, and mustard to a blender. Blend until well combined. If it’s not blending properly, feel free to add water one tablespoon at a time until it becomes creamy.
Taste the dressing – adjust seasonings as needed. We added more salt and mustard.
Mix the noodles, veggies and dressing in a large bowl. Chill in the refrigerator. This pasta salad becomes even more delicious the longer it chills.
Muffulettas were invented in 1906 at that very same Central Grocery in New Orleans. It’s a sandwich built on a whole loaf of round sesame bread — the whole loaf turns into a sandwich. Muffulettas are then stuffed with salami and ham, loaded with Provolone and made unique with a perfectly greasy olive salad – the oil soaks into the bread for the perfect February treat. The flavors came from a late 1800s, Sicilian wave of workers that entered New Orleans in big numbers, bringing their tasty cuisine to Southern Lousiana. If you really want to eat like a local, eat your muffuletta with local Zapp’s potato chips and you’re set for the season.
Here’s the Wine Sisterhood’s take on the Muffuletta sandwich – happy munching!
Olive Salad Ingredients:
1 cup chopped green olives
1 cup chopped black olivesed
1 tablespoon capers
1/3 cup diced roasted red bell pepper
1/4 cup diced celery
2 tablespoons parsley, chopped fine
2 teaspoons garlic, minced
2 tablespoons red wine vinegar
2 tablespoons olive oil
Salt and pepper, to taste
1 round loaf of Italian bread — anywhere between 6 and 10 inches in diameter, cut in half crosswise with the insides scooped out
at least 4 ounces each thinly sliced salami, deli ham and mortadella
at least 4 ounces thinly sliced provolone cheese
At least 6 hours before preparing sandwich Make the olive salad by mixing together the chopped green and black olives, capers, roasted bell pepper, celery, parsley, garlic, red wine vinegar, olive oil and salt and pepper. Set in a non-reactive bowl and put the bowl in the refrigerator.
Next Sunday, eyes will be glued to the TV, watching THE big game of the year. Our bellies will be glued to all the tasty treats this all-American tradition entails. The Wine Sisterhood shared this almost-effortless queso dip recipe that is perfect to bring along to that game-day party.
1 bell pepper – chopped fine
1 onion – chopped fine
3 stalks celery – chopped fine
1 pound hamburger meat
2 tablespoons taco seasoning
1 18-ounce can of diced tomatoes, drained
1 4-ounce can of diced green chile peppers, drained and rinsed
2 pounds American cheese
Salt and pepper to taste
Step one: Open a bottle of wine, pour yourself a glass and sip. (Don’t forget! You can search for any of the Middle Sister Wines using the wine locator here. And remember, all of the wines featured in this post are available in the Middle Sister Online Wine Shop.)
Step two: Heat 1 tablespoon neutral oil over medium-high heat in a large saucepan or dutch oven.
Step three: Add bell pepper, onion and celery, stir to combine. Saute vegetables for about 3-4 minutes, stirring constantly. Add hamburger meat, stir to break up. Cook until brown. Add taco seasoning. Stir through until combined.
Step four: Add drained diced tomatoes and rinsed chile peppers. Stir through until combined.
Step five: Add American cheese in chunks and stir through to incorporate.
Serve with tortilla chips or large corn chips and enjoy! Keep a batch warm in a slow cooker for all-day enjoyment. Pair with a glass of Purple Cowboy Trail Boss Cabernet!
Piled high with a heaping collection of cheese, beans and meat, is how we like ours. Pair a plate of these with a glass of Purple Cowboy Tenacious Red and you’re really in business.
We love ours from Gilroy Garlic Fries at the San Francisco stadium – just make sure everyone on your team has a bite or two! Paired with Purple Cowboy Rancher’s Rose and you’ve got yourself a real treat!
Happy cookout season, friends! With temperatures rising outside, these days we’re planning our meals around what can be tossed on the grill. And, with Father’s Day just around the bend, we’re lining up our favorite grilling recipes for an ample amount of summer cookouts.
When it comes to grilled meats, we recommend our award-winning Purple Cowboy Trail Boss Cabernet. This wine recently won double GOLD at the Taster’s Guild 2016 International Wine Competition and pairs deliciously with grilled red meat. Try Trail Boss with thick grilled cowboy steaks, tri-tip, roasts, stews and burgers.
Speaking of burgers, this recipe for bacon burgers topped with brie is on our must-have list this season.
Wishing you and yours a very happy Father’s Day and incredible summer ahead!
6 tablespoons extra-virgin olive oil, plus more for brushing
1/2 cup mayonnaise
2 tablespoons fresh lemon juice
Salt and freshly ground pepper
8 slices of thick-cut bacon (12 ounces)
3 pounds mixed ground chuck and ground sirloin
12 ounces brie, sliced
8 brioche burger buns, split
Preheat oven to 400°. On a rimmed baking sheet, toss the onions with 2 tablespoons of the olive oil and roast until softened, about 20 minutes. Bake the bacon on a lined baking sheet while you’re roasting the onions (provided your oven can accommodate both).
Meanwhile, in a small bowl, whisk the mayonnaise with the lemon juice. Gradually whisk in the remaining 1/4 cup of olive oil and season with salt and pepper.
Light a grill or preheat a grill pan. Form the ground meat into eight patties. Season generously with salt and pepper and brush with olive oil. Grill over moderately high heat until well-browned on the bottom, 5 minutes. Flip the burgers, mound the brie on top and grill for 4 minutes longer, until the cheese is slightly melted and the burgers are medium-rare.
Spread the lemon mayonnaise on the cut sides of the buns; set the burgers on the bottoms and top with the bacon and onions.
Our friends at the Wine Sisterhood recently teamed up with Cabot Cheese to bring the world wonderful, cheesy comfort recipes paired with some of their favorite go-to wines. We’re proud that Purple Cowboy Trail Boss Cabernet was one of those wines! Check out the recipe below!
We believe queso should be enjoyed during every season of the year, but there’s something about dipping into a batch when the weather is cool that makes it extra special. Whether it’s game day, or any old day, pair this recipe with a glass of Purple Cowboy Trail Boss Cabernet. You can thank us later.
Here are some of our favorite ideas for bringing the BBQ right to your kitchen:
How about a classic rack of ribs? We’re loving this recipe for Oven-Baked Barbecue Ribs from the Kitchn. When you can’t wait for Spring to arrive, turn on the oven and prepare a meal that will have you forgetting all about those frigid temperatures outside.
Or try your hand at a batch of barbecue chicken, baked to moist, juicy perfection. This recipe from Heather Likes Food is simple: marinate, season, bake and enjoy!
Ah, nachos… they’re one of the most decadent snacks out there. The combinations of chips, cheese and toppings is virtually endless. And this time of year, we think they’re particularly perfect for weekend football watching. In honor of National Nacho Day today, entertain your family and friends with one of these incredible nacho recipes below:
Talk about the perfect combination! Try pairing Purple Cowboy Trailboss Cabernet with Cowboy Beef Nachos. Nicole over at “Daily Dish Recipes” channeled her Dad’s nacho recipe for this cowboy creation which she calls a “manly meal,” featuring shredded beef, black beans, jalapenos and more mouth-watering nacho toppings!
These Shredded Beef Nachos take advantage of leftover slow cooked shredded beef so putting them together takes just a few minutes – perfect for a busy game night! Robyn at “Add a Pinch” calls these a “one skillet macho taco dish of the most supreme sort.” She’s not kidding!
No leftover shredded beef on hand? Mary at “Deep South Dish” created these Easy Beef Nachos with directions for seasoning up your beef just right, and in no time at all!
With a blog name like A Spicy Perspective, you know you’ll find a good nacho recipe! Sommer doesn’t disappoint with her recipe for Beef Nachos with Slow Cooker Chili Con Carne. Chili today, sweet and spicy nachos tomorrow! PS, these nachos feature Apple Butter!
Last but not least, “The Pioneer Woman” has come up with a fantastic take on Loaded Nachos. Ree says she takes her nachos seriously, very seriously. And, she’s not kidding. Our first clue was the ranch style beans and then, it was the homemade pico de gallo.
All of these ladies know nachos, now, what are you waiting for? Pour yourself a glass of wine, browse these amazing recipes and get some nachos in your belly. Cheers!