Baseball Eats & Wine Pairings

Baseball Eats & Wine Pairings

BaseballFood_Blog_Quote

Sure, we love to head out to the ballpark to cheer on our favorite players, but we really know what we LOVE to head to the baseball stadium for… the food!

Whether you’re celebrating at home or waving your hat at the stadium, here are a few of our favorite treats paired with another one of our favorites, wine!

chili-dog-b-new
(Image via SimplyRecipes)

The Classic Chili Dog

Does it get any better than this? Simple and savory, this baseball game favorite pairs deliciously with a glass of Purple Cowboy Trail Boss Cabernet.

Nacho chips

Loaded Nachos

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.

GarlicFries
(Image via Yelp)

Garlic Fries

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!

Cheers to a winning season!

Cookout and Cool Down

Cookout and Cool Down

Purple Cowboy Rose with Chicken Kebabs

When it’s way too hot to turn on the oven, it’s time to take dinner outside! This summer we suggest spicing things up and trying a new recipe for simple chicken skewers that will have your dinner guests asking for seconds. Pair these chicken skewers with a batch of Mexican street corn and pour a round of Purple Cowboy Rancher’s Rosé and you’ll really hit dinner out of the park!

Purple Cowboy Rancher's Rose at Sunset

Looking for our Rancher’s Rosé near you? Contact us here and we’ll be happy to help you track it down.

Remember, it’s also available online if you’d like to order today.

More in the mood for beef kebabs? Pair them with Purple Cowboy Tenacious Red or Purple Cowboy Trail Boss Cabernet!

Chicken Kebabs

Grilled Chicken Kebabs

Ingredients

1 1/2 lbs. boneless, skinless chicken breasts, cut into 2-inch pieces
2 cloves garlic, finely chopped
1 T. fresh thyme leaves
2 T. olive oil
kosher salt and black pepper

Technique

  • Heat grill to medium-high.
  • In a bowl, toss the chicken, garlic, thyme, 1 tablespoon of the oil, and ½ teaspoon each salt and pepper. Thread the chicken on the skewers.
  • Grill the chicken and corn, turning occasionally, until the chicken is cooked through and the corn is charred, 7 to 10 minutes for both.

Street Corn

Grilled Corn Adobo with Queso Anejo (aka. Mexican Street Corn)

Ingredients
6 ears sweet summer corn
1 tsp. ground cumin
½ cup (one stick) unsalted butter at room temperature
1 tsp. finely grated lime zest
2 Tbsp. freshly squeezed lime juice
1 canned chipotle chile in adobo, finely chopped
2 Tbsp. adobo sauce from canned chipotle chiles
2 Tbsp. minced garlic
½ tsp. kosher or sea salt
½ cup mayo
1 ½ cups grated queso anejo
2 limes, cut into wedges for serving

Technique

  • Bring three quarts salted water to light simmer in a large saucepan.
  • Prepare corn butter: Put cumin into small skillet and toast over medium heat, tossing frequently. Pour into plate to cool. Be careful not to burn! Combine cumin, softened butter, lime zest, lime juice, chile, adobo sauce, garlic and salt in small bowl and mix well. Taste and add more salt if desired.
  • Put mayo into bowl and have a brush handy.
  • Put cheese in shallow bowl or rimmed plate.
  • Place corn in lightly simmering water for two minutes. Remove corn from water and reserve on dish with paper towels.
  • To serve, brush each ear of corn with mayo. Follow by brushing grilled corn with butter mixture. – Finally, roll in grated cheese to coat.
  • Cut corn into fourths with sharp chef’s knife and arrange on serving platter with the lime wedges.

Note: Corn may also be grilled over a medium fire on a charcoal grill. To prepare, carefully pull back husks from the corn and remove the silk. Tie the pulled-backs husk  in a knot and place on a grill, turning occasionally until tender and browned in spots, about ten minutes.

Note: You can substitute Queso Anejo for another hard Mexican cheese that can be grated such as Cotija or enchilada. Italian Romano or Parmesan can also be used.

Grill Like an Argentinian Gaucho

Grill Like an Argentinian Gaucho

Argentinian Beef steak

From sausages to steaks, and everything in between, South Americans, and Argentinians in particular, know how to do it right! Here are some tips for grilling the Argentine gaucho way:

1. Talk to your butcher. They’ll lead you to the freshest cuts of meat and may also have a few tips for preparing it in the tastiest way possible.

2. Light the grill. The pros will tell you that cooking over wood coals is key. If your grill isn’t equipped to burn wood, charcoal is your next best alternative. When using charcoal, remember to use the coals once they are burned through and red hot to avoid any unpleasant flavors that tend to accompany cooking over charcoal.

chimichurriwithempanadas

3. Simple flavors. Keep it simple when seasoning your meat. A nice seasoning salt and some fresh ground pepper will do.Kick up the flavor with a batch of bright and tangy chimichurri sauce to serve on the side.

4. Bold wines. Bold meats call for bold wines. Serve a glass of Purple Cowboy Tenacious Red or Trail Boss Cabernet with your meal. Both pair beautifully with grilled meats.

 

Austin is for Food Lovers

Austin is for Food Lovers

Austin, TX, is a must-visit for foodies, bar-hoppers and music lovers alike. It’s also home to one of our favorite events of the year – the Austin Food & Wine Festival!

A few folks from the Wine Sisterhood, the team behind Purple Cowboy wines, poured our wines at the Austin Food & Wine Festival earlier this month and brought back some great stories from the road, including quite a few recommendations on where to stop for a sip and bite to eat.

Here’s a recap of a few of the most memorable stops on their trip:

RealRotisserieChicken

Expert grilling at the Austin Food & Wine Festival. Now that’s what we call rotisserie!

AFWineGrill

Lamb chops and sausages, too!

SausageBites

Who needs crackers when you have sausage?

TimLoveGrillingSeminar

Chef Tim Love’s Grilling seminar at the Austin Food & Wine Festival.

WineLineup

Our award-winning wine lineup!

Franklin_Barbecue

Famous Franklin Barbecue—unfortunately closed on a Monday. Oh well, missed the three hour lines!

GuerosTexMex

A break from shopping on South Congress Street, there’s always plenty of great people-watching to be had at Guero’s.

JuaninaMIllion

We polled Austinites on their favorite breakfast taco place and Juan in a Million came up a number of times as classic.

JuaninaMillion_DonJuan

And you can see why…a fully-loaded breakfast taco that feeds a family of six. Pictured here, the Don Juan, from Juan in a Million.

Olamaie_fineSouthernfood

Olamaie – Southern-inspired cooking with a modern farm-to-table spin. Everything seasonal and locally sourced. Perfect service and great wine list.  Olamaie is named after four generations of “Olamaies” in Chef Michael Fojtasek’s family (mother, grandmother, great-grandmother and great-great-grandmother)—their portraits grace the wall of the restaurant’s foyer.  Chefs Fojtasek & Grae Nonas have been named to Food & Wine Magazines Best New Chefs 2015 list.  Insider tip: ask for the biscuits—they’re not on the menu!

PelonsTequilaBar

Pelon’s Tequila Bar

Bartender: What kind of tequila do you want in your margarita?

Us: uuuuuuhhhhhhhh…

Home of Too Many Tequilas. Not that’s a bad thing.

PerlasAustin

Perla’s – Another fresh dining spot on South Congress. Seafood-centric.

TheWhiteHorse

The White Horse. We didn’t go here since it was on our 9am walk to get breakfast tacos but famous old-school watering hole.

Celebrating the Kentucky Derby

Celebrating the Kentucky Derby

DerbyDay_Featured_945

The 141st running of the Kentucky Derby is on Saturday, May 2, and you better believe we’ll be cheering on the top horses during the ‘greatest two minutes in sports,’ surrounded by friends, family, delicious eats and tasty cocktails!

Below are some Derby Day decorating ideas and a recipe for Hot Brown Bites that puts a new and tasty spin on the classic Hot Brown. Enjoy!

DerbyDay_BarCart_856

 

No Derby Day celebration is complete without a picture-perfect bar cart. Don’t forget the roses!

 

DerbyDay_TableSetting

 

Set the table with decorative dishes and servingware fit for the occasion.

 

MintJulep

 

Serve a classic cocktail – the Mint Julep! We love this classic recipe here.

 

DerbyDay_CakeSlice

 

And a slice of cake, coconut cake to be exact. We’re fans of this tasty recipe here.

 

DerbyDay_CheeseApp

 

On the food menu: Hot Brown Bites. Hot Browns have been a Louisville tradition since the 1920’s.  Click here to read about the history of The Brown Hotel’s “Hot Brown,” and get the recipe for the original Hot Brown here.

Hot Brown Bites

1. Brush slices of baguette with olive oil and toast until light brown.

2. Top baguette slices with turkey, Mornay sauce (we jazzed ours up with a squeeze of lemon and a couple of dashes of cayenne) and diced tomato.

3. Flash briefly under broiler until sauce bubbles.

4. Finish with toppings of chopped bacon, parsley and dusting of paprika.

Enjoy!

Warming Winter Recipes

Warming Winter Recipes

Seasoned Steak - Purple Cowboy Blog

It’s that time of year when we all want to do is hunker down and cozy up with our favorite cowgirl or cowboy. Well, rest easy. Purple Cowboy has some classic winter recipes for those chilly days and nights. Naturally, these favorites all pair perfectly with our Tenacious Red and Trail Boss Cabernet.

Steakhouse Flavors—At Home

The classic flavor combination of top-quality beef, blue cheese, and dark greens is sure to warm you up!

Start with a simple and tasty steak recipe, like bacon-wrapped filet mignon from one of our favorite cowgirls: the Pioneer Woman, Ree Drummond. With just five ingredients: filet mignon, bacon, salt, pepper, and butter, there is no more you need to do to dress up a tender steak than wrapping it with strips of bacon.

Serve yours with some of these tangy bleu-cheese twice-baked potatoes from Gimme Some Oven. Cut your prep time by microwaving the potatoes for the first step and filling them with the bleu cheese and potato mixture as directed. Then just pop ‘em in the oven to finish them off.

Round out your steakhouse-at-home experience with a delicious, easy creamed spinach. We love this one from Boy Meets Bowl, which calls for fresh spinach and a basic cream sauce to deliver the flavor.

Cookin Canuck Chops for labor day

Sip, Sauce, Slurp

I cook with wine. Sometimes I even add it to the food.” –W.C Fields

W.C. Fields must have known that adding wine to a slow oven braise results in a succulent and saucy meal. Like these Red Wine-Braised Pork Chops that will fill your house with delicious aromas. This recipe calls for red wine and port in the sauce. Make sure your chops are tender by first brining the chops, then trim the fat and connective tissue and brown them in a dutch oven.

Add spices, wine, and broth to create the sauce, and transfer straight into the oven. You may need to reduce the sauce at the end of the oven cooking time; if so, remove the chops first before heating the sauce further. Serve these chops with something hearty that will soak up the sauce like mashed potatoes, egg noodles, or rice. Add some garlic-sauteed greens such as these Pan-Browned Brussels Sprouts, and you’ve got yourself a meal. Time to open the wine!

Purple Cowboy Steak Marinade

Central Coast Celebration

If you’re in a warm-weather locale, then this one is for you! Get outside and (wo)man the grill with Bobby Flay’s Santa Maria-Style BBQ Tri Tip. Tri Tip is a favorite in California’s Central Coast region, which is also the region where the Purple Cowboy grapes are sourced.

Bobby Flay serves his Tri Tip with Santa Maria Pinquito Bean Relish, Cherry Tomato Relish— cooked on the grill in a basket, and Grilled French Bread (all recipes are included in the link above). He emphasizes the importance of letting the meat cook on an area of the grill that has low or indirect heat for a real barbequed effect. You can even use a smoker if you’re so inclined. For city-slickers and those in colder climates, try these oven-roasting instructions from the folks over at the New York Times.

All-In-One Comfort Food

For a real comfort-food favorite, build a Shepherd’s Pie with ground beef, lamb, or turkey. Start with a basic recipe like this one from Country Living, and brown your meat with spices and onions or whatever fresh or frozen vegetables you have on hand. Carrots, peas, green beans or corn do the trick.

One thing that makes this dish so easy is that you can cook your veggies right in the mix—you don’t need to make a separate vegetable dish. Add a bit of liquid, such as broth, wine, or beer, allow to cook briefly, and top with mashed potatoes before baking. Use leftover mashed potatoes if you have some on hand or whip some up especially for the pie. You can even Tex-Mexify your Shepherd’s Pie by adding red peppers and taco seasoning to the ground meat saute and topping with Monterey Jack cheese.

Go Bananas for Dessert!

What could be better than a great meal? A great dessert! Try Bananas Foster and this Alton Brown’s recipe that yields rich and delicious results. Saute butter, brown sugar, spices, banana liqueur, and slightly green bananas, then flame with dark rum. Serve with vanilla ice cream for a memorable finish to any of the recipes we’ve shared!

Let us know your favorite winter recipes in the comments section below or on our Facebook Page.

Planning a Cowboy Thanksgiving

Planning a Cowboy Thanksgiving

Purple Cowboy Thanksgiving

Over here at Purple Cowboy, we are thankful for the grapes that make the wine, the horses that carry cowboys near and far, and our health, home, and families. In celebration of the first American holiday, we’ve assembled a range of Thanksgiving recipes that are sure to please, and a few simple, homey decorating ideas for your celebration.

Purple Cowboy for Thanksgiving

First, the Grub

There’s no place like home for the holidays, and that starts with a good, hearty meal. We’ve put together some of the web’s best recipes for turkey plus our favorite sides. And of course Purple Cowboy Tenacious Red or Trail Boss Cabernet partner up nicely with anything you see here.

Thanksgiving Turkey

5 Ways to Do Turkey

The big day calls for a big bird! Take a look at these turkey-cooking tips plus an overview of cooking methods that put the focus on moist and tasty results.

Super Sides

Seems like every family’s got at least one or two favorite turkey-day recipes. But if you’re looking for a new take on an old favorite, there are literally thousands to sift through. Purple Cowboy has narrowed it down to just a handful that we can’t wait to serve up.

  • Buttermilk Cornbread Stuffing with Sausage: Buttermilk in the cornbread makes this, from the Beekman Boys, one of Country Living’s all-time best Thanksgiving recipes.

  • Sweet Potatoes with Praline Streusel: Here’s a rich and delicious sweet potato side from Country Living, topped with an irresistible pecan topping. Baked until it’s bubbly and crisp on top, this can be prepared ahead and reheated.

  • Green Bean Casserole is a classic, and this from-scratch version from Ree Drummond (Pioneer Woman) can’t be beat. She uses fresh green beans (but of course!) and a homemade cream sauce to bring all the ingredients together.

  • Chipotle-Corn Mashed Potatoes: Creamy with a touch of sweet and a touch of spicy, we love this take on traditional mashed potatoes.

  • Gratitude Rolls: What is the message of the day, if not to give thanks? Write out your own messages of gratitude on parchment paper, and roll ‘em up and bake with either store-bought crescent rolls, or the recipe shown here.

Thanksgiving Table Setting

Spruce Up the House!

The focus is on the food for a reason, but we picked out a few easy and fun decorating ideas that work for all of fall.

  • Autumn Leaves Centerpiece: Fill an assortment of clear glass containers with locally found leaves, pine cones, or acorns.  You can also use small apples, pumpkins, or other squash. You can even get in the mood for the big game by adding small football charms to the mix. Try Mason jars, vases, or pitchers for the right look to go with your table.

  • Family Photo Centerpiece: Print out family photos from Thanksgivings gone by, support them with floral card holders, and add to your own arrangements of seasonal flowers. Instructions are available in this tutorial.

  • Corn and Leaf Wreath: Add silk leaves or flowers in fall colors, plus small ears of dried corn to a plain twig wreath. Use this on the table as part of a centerpiece, or as a wall or door decoration. Learn how to do it here.

The Wine Sisterhood’s collection of wine bottle crafts offers more great ideas for seasonal decorating.

We hope you enjoy our Thanksgiving recipe and decorating round up. From all of us here at Purple Cowboy, we’re wishing you a holiday full of all the things to be thankful for: home, health, family and friends.

Mother’s Day Treats & Eats

Mother’s Day Treats & Eats

Mother’s Day is Sunday, May 11. We’re giving you ample time to plan out the perfect day and pay tribute to all the Moms in your life. Mom was the first one to patch up that scraped knee when you fell off your first tractor, or to dust away the dirt the first time you were bucked off a horse.

Its time to celebrate her! We’ve gathered some ideas that might help you express your love for these ladies with gracious amounts of all of her favorite things, wine, chocolate, food, and you!

Spoil her, let her sleep in a little longer and prepare her breakfast in bed. Nothin’ says love like heart-shaped toast and eggs! (Image via Pip and Ebby)

EggHearts

Just as perfect as this idea is for Valentine’s Day, it is also full of love for Mother’s Day. Eggs, toast, pancakes or bacon (yes, bacon) – get creative and whip up her favorite!

If you like to bake,  this is your time to shine! Bake Mom a cake! Or a pie, or cupcakes, or how about a Flower Pot Cake? Because Moms seem to have a knack for making things grow.  (Image and recipe via Will Cook for Friends)

FlowerPotCake

Now, the real fun starts with dinner. If you do a roast, you can set it out early to let simmer. We recommend a beef, chicken, or a classic lamb roast which pairs beautifully with Purple Cowboy Tenacious Red’s hints of black cherries, plum, cola, rose petal and vanilla.  Purple Cowboy Tenacious Red pairs particularly well with this buttery and tender Unbelievably Easy Roast Beef via Crepes of Wrath.

Unbelievably Easy Roast Beef

UnbelievablyEasyRoastBeef.jpg

Cook time:  1 hour

Total time:  1 hour

Serves: 6

Ingredients

  • 1 2.5 lb boneless eye-round roast, tied

  • 2 teaspoons kosher salt

  • 1 teaspoon + 1 tablespoon olive oil

  • 1 teaspoon ground black pepper

  • 2 teaspoons dried oregano

  • 2 teaspoons dried basil

  • 1½ teaspoons crushed red pepper flakes (this is a good amount and makes a decently hot roast, so cut it back to 1 teaspoon if you’re sensitive to heat)

  • 3 cloves of garlic, finely minced to a paste (see the photos above for an explanation)

Instructions

  1. The day before you plan to cook the roast, sprinkle the salt evenly over the meat, rolling it on your board to pick up excess salt that has failed to stick. Wrap it with plastic wrap and refrigerate it overnight, or at least for a few hours the day of.

  2. Place the oven rack in the middle position and preheat the oven to 250 degrees F. Remove the roast from the refrigerator and use paper towels to dry excess moisture from the meat. Rub the roast all over with the teaspoon of oil before evenly sprinkling on the oregano, basil, red pepper flakes, pepper and garlic.

  3. Heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat until it just begins to simmer and slightly smoke. Add the roast and sear until richly browned on all sides (including the sides and the ends), 3 to 4 minutes per side.

  4. Transfer the roast to a wire rack set inside a rimmed baking sheet and sprayed with Pam. Roast the meat for 1 hour and 20 minutes, or until the meat reaches 115 degrees F on a meat thermometer. Turn the oven off, leaving the roast in the oven for another 30-40 minutes, or until the roast reaches an internal temperature of 130 degrees F for medium-rare or 140 degrees F for medium. Do not cook the roast past medium or the meat will be too dry!

  5. Remove the roast from the oven to a carving board and allow to cool for at least 15 minutes. Slice the meat as thinly as possible and serve with potatoes, vegetables, and/or crusty bread.

– See more at: Crepesofwrath.com

Uncork your Purple Cowboy, slice thin and serve.

For dessert, do a little chocolate research. Find out what pairs well with her favorite wine. Try the Wine Sisterhood wine and chocolate pairing guide.

WineChoc.png

With Purple Cowboy wines, we recommend milk chocolate or dark chocolate and caramel. Nothing too extravagant, but we’ll bet it will be a day she won’t forget.

And lastly, we took the hard part out of finding Mom a gift. We pre-packaged some of the favorite Wine Shop goodies into one Mom-themed gift package! Happy Mother’s Day!

MothersDayGift_SHOP

St. Patrick’s Day Corned Beef Recipe

St. Patrick’s Day Corned Beef Recipe

Roasted Beef

Here at Purple Cowboy, we’re big fans of following tradition, especially when those traditions involve food. So, you bet we have a plan for this St. Patrick’s Day! On our menu this holiday: Corned Beef.

We’re following the recipe below from Chow.com to make some unforgettable Corned beef. Join us in cooking up a feast this holiday! But act fast, this recipe calls for curing your own meat for at least three days.

Make a visit to your favorite butcher and start the brine for this delicious recipe this week. When it’s cooked and ready to dig into, open up a bottle of Purple Cowboy Tenacious Red and savor this well-earned treat.

Corned Beef and Cabbage with Horseradish Cream Sauce
From Chow.com

Ingredients: 

For the brine:

  • 6 cups water
  • 3/4 cup kosher salt
  • 1/3 cup packed light brown sugar
  • 1/4 cup pickling spice
  • 1 (5-pound) beef brisket

For the corned beef, cabbage, and sauce:

  • 1 medium yellow onion, quartered
  • 3 large carrots, peeled and cut crosswise into thirds
  • 6 medium garlic cloves, smashed
  • 1 cup sour cream
  • 2 tablespoons prepared horseradish
  • 2 tablespoons Dijon mustard
  • 1 teaspoon freshly squeezed lemon juice
  • Kosher salt
  • Freshly ground black pepper
  • 1 medium head green cabbage, cut through the core into 6 wedges

Instructions:

For the brine:

Combine the water, salt, sugar, and pickling spice in a large saucepan and bring to a boil over high heat, stirring until salt and sugar have dissolved. Remove from heat and let cool to room temperature.

Poke several holes on all sides of the brisket with a knife or metal skewer and place in a 2-1/2-gallon resealable plastic bag. Pour the brine over the meat (making sure the meat is completely submerged), press out excess air, seal the bag, and place in a 13-by-9-inch baking dish. Refrigerate for 3 days or up to 1 week.

For the corned beef, cabbage, and sauce:

Remove the beef from brine and brush off any spices that have stuck to the meat. Place in a Dutch oven or large, heavy-bottomed pot with a tightfitting lid. Add the onion, carrots, garlic, and enough cold water to cover. Bring to a boil over high heat and then reduce to a simmer. Skim any foam that floats to the top, cover, and simmer until meat is fork tender, about 2 to 3 hours.

Meanwhile, combine the sour cream, horseradish, mustard, and lemon juice in a medium nonreactive bowl. Season with salt and freshly ground black pepper as needed, cover, and refrigerate until ready to serve.

Once the beef is fork tender, add the cabbage to the pot, cover, and cook until cabbage is easily pierced with a knife, about 10 to 15 minutes.

Remove the beef to a cutting board and let rest for 10 minutes. Trim fat as desired and thinly slice against the grain. Serve with vegetables and horseradish sauce.