grilling – Purple Cowboy Wines: Tenacious Red, Trail Boss Cabernet

Summer Grilling with Purple Cowboy Pairings

July 20, 2018wsbrandsites

Ditch the kitchen this summer. Instead, let’s fire up the grill and dig into dinner on the patio. Make your grilled meals shine when you open up a bold bottle of Purple Cowboy.

Here are some seasonal pairings to try this summer:

Bacon-wrapped Pork Tenderloin with Purple Cowboy Tenacious Red

Silly question… how do you take any grilled meat to the next level? Just add bacon. This recipe for Bacon-Wrapped Pork Tenderloin from Ally’s Cooking has summertime written all over it.

Pair this cowboy-worthy fare with a glass of Purple Cowboy Tenacious Red and dig in! (shop now | find near you)

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.

Round out this fantastic meal with potatoes, a side salad and a hearty glass of Purple Cowboy Trail Boss Cabernet! (shop now | find near you)

Father’s Day Feast

June 15, 2017June 16, 2017wsbrandsites

Purple Cowboy Trail Boss Cabernet is perfect for the dad who loves movies starring John Wayne, Clint Eastwood and Randolph Scott. This wine captures the love of all things western. It’s sturdy enough to stand proudly next to a Father’s Day feast of grilled Porterhouse steak, barbecued ribs and over-sized burgers.

Tips to Grilling Greatness

Prep and maintain your grill for barbeque success.

Keep your grill grates clean! At the end of grilling, while grill is still hot, brush grill with a steel grill brush and then lightly oil with a clean kitchen towel.

Avoid washing your grill grates with detergent or abrasive cleaner. Much like a good cast iron pan, your grill will form a layer of carbon and become a non-stick surface—but only if you don’t use harsh cleaners!

Essential grill tools: Long pair of heavy-duty, spring-loaded tongs, long heavy-duty spatula, long-basting brush, long-handled stiff metal grill scraping brush and a spray water bottle to extinguish flare-ups. Except for the spray bottle, commercial restaurant grade is best! Webrestaurant Store and Amazon are good on-line sources.

For either gas or charcoal/wood grills: be sure to preheat grill with lids closed for three minutes and re-oil the grill grates prior to grilling.

Thinner cuts should be placed directly over heat (direct heat grilling). Larger, thicker cuts should be cooked away from the source of heat with the lid closed (indirect heat grilling).

Handle meat a little as possible during cooking.

Great reading (and Father’s Day Gifting) about grilling and barbequing from the experts:

License to Grill by Chris Schlesinger
Franklin Barbeque: A Meat-Smoking Manifesto by Aaron Franklin
Steven Raichlen’s BBQ USA
Seven Fires: Grilling the Argentine Way by Francis Mallmann and Peter Kaminsky

Cheers to a fantastic Father’s Day Feast!

Cookout and Cool Down

July 13, 2016July 13, 2016wsbrandsites

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!

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!

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.

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.

Cold Outside? Bring the Barbecue Inside!

January 13, 2016January 13, 2016wsbrandsites

It’s brutal out there! What’s a barbecue lover to do when the grill outside is covered in snow? Simple, bring the party inside!

We’ve gathered some delicious barbecue ideas that will have you hosting a summertime or Super Bowl barbecue, whatever the weather looks like outside. All of these recipes would make mouth-watering pairings with both Purple Cowboy Tenacious Red and Purple Cowboy Trail Boss Cabernet.

Speaking of Super Bowl… Remember to stock up on Purple Cowboy Wines today in the Wine Sisterhood Wine Shop! And bonus: order a case or more, shipping is only $.01 – just one penny!

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!

Then take a trip to the South with pulled pork topped with an Eastern North Carolina-style barbecue sauce with this step-by-step recipe from Taste of Southern. And here’s a recipe perfect for Super Bowl entertaining: Corky’s Oven Barbecue Short Ribs from Tori’s Kitchen. Be warned: they have a serious kick!

Grill Like an Argentinian Gaucho

September 2, 2015wsbrandsites

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.

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.

Summertime Grill-fest

July 2, 2015July 15, 2015wsbrandsites

It’s hot out there, far too hot to turn on the oven, and the great outdoors are calling (even if it’s only as far as the back yard). Not to mention, the Fourth of July this Saturday provides the perfect opportunity to flex those grilling muscles in preparation for more summer cookouts and holidays.

May we present, one of the tastiest grilled sandwiches, that just to happens to pair deliciously with a glass of Purple Cowboy Tenacious Red (recent winner of the Chairman’s Award ‘Unanimous GOLD’ and Best of Class at the Riverside International Wine Competition!).

Hanger-Steak Sloppy Joe’s with Chopped Slaw

From Food & Wine Magazine

The Day Before: Glaze the Hanger Steak
GRAB:
8 dried guajillo chiles, seeded
4 large garlic cloves
2 t. dried oregano
6 T. canola oil, plus more for brushing
Salt and freshly ground pepper
1 trimmed hanger steak (about 1 pound), cut into 4 pieces
1 large onion, finely chopped
1/4 c. light brown sugar
1/4 c. cider vinegar

In a medium microwave-safe bowl, cover the chiles with water and microwave at high power until softened, 5 minutes. Let cool slightly. Transfer the chiles and 1/2 cup of the soaking liquid to a blender. Add the garlic, oregano and 4 tablespoons of the canola oil; puree until very smooth. Strain the puree and season with salt and pepper.
Season the steaks with salt and pepper and rub with half of the chile puree. Transfer the steaks to a resealable plastic bag and refrigerate overnight.
In a medium saucepan, heat the remaining 2 tablespoons of oil. Add the onion and cook over moderate heat until softened, about 7 minutes. Add the remaining chile puree and cook, stirring, for 2 minutes. Add the brown sugar and vinegar and simmer for 3 minutes. Season the glaze with salt and pepper.
Light a grill or preheat a grill pan. Brush the steaks with oil and grill over moderate heat until medium-rare, 12 minutes; brush with 3 tablespoons of the glaze in the last 2 minutes. Let the steaks rest for 5 minutes before slicing 1/2 inch thick. Serve the steaks with the remaining chile glaze.

On the 4th:
GRAB:
1/2 cup mayonnaise
2 tablespoons cider vinegar
1 tablespoon sugar
Salt and freshly ground pepper
12 ounces shredded coleslaw mix
Chile-Glazed Hanger Steak, plus leftover glaze, coarsely chopped
3/4 cup low-sodium chicken broth
6 brioche burger buns, toasted
Lettuce and tomato slices, for serving

In a bowl, whisk the mayonnaise, vinegar and sugar and season with salt and pepper. In a food processor, pulse the coleslaw until coarsely chopped. Stir the slaw into the dressing and let stand for 10 minutes.
In a large saucepan, combine the remaining glaze and the broth and simmer over moderate heat until reduced by half, about 5 minutes. Add the chopped steak, season with salt and pepper and cook until just heated through, about 2 minutes.
Top the brioche buns with the lettuce and tomato and mound the steak on top. Using a slotted spoon, cover with the coleslaw. Close the Sloppy Joes and serve.

Father’s Day Grillin’ Gift Ideas

June 17, 2015June 17, 2015wsbrandsites

In case you haven’t heard, this Sunday, July 21, is Father’s Day. Though we’re hardly ever in need of a reason to light the grill, these fun grilling gifts can make it even more exciting:

Let them know just WHO grilled those steaks with a custom steak branding iron.

This set of wood chips gives him the option of infusing distinct and natural flavors of mesquite, hickory, or apple into his barbeque fare. They work for both gas and charcoal grills!

A regular after-hours griller? Pick up these grill tongs with built-in LED lights. Now we’re cookin’!

This summer is sure to get a whole lot hotter with a Jalapeno Poppers Grilling Rack. Yep, poppers, right on the grill. Genius!

And don’t forget that bottle of Purple Cowboy Tenacious Red or Trail Boss Cabernet Sauvignon – the perfect pair with just about any meat you’re grilling up. Find both in our online wine shop or fill out this form here and our Wine Sisters behind the scenes will help find it at a store near you.

Grilling Recipes for Labor Day Weekend

August 27, 2014August 27, 2014wsbrandsites

Add a little spice to your grill this coming Labor Day weekend, and try something new! We gathered some of the tastiest marinades, sauces and sides from our own grillin’ Wine Sisters and pulled together this grilling guide for your three-day Labor Day weekend.

Sue’s Grilled Steak Marinade

Shhh, don’t tell anyone, but the secret to this mouth-watering marinade by our very own Wine Sister Sue, is the soy sauce. Just mix her simple ingredients in a bowl, refrigerate to set the marinade, and you’re ready for the grill! It tastes divine on a flank steak.

Ingredients:

1 inch piece of fresh ginger, coarsely grated
4 cloves of garlic, coarsely chopped
1⁄2 lemon, juiced
2 cups red wine
2/3 cup soy sauce
1⁄2 cup olive oil
1 bay leaf
6 sprigs fresh parsley

Directions:

Combine all ingredients in bowl.
Put steak in a covered dish. Pour marinade over steak and refrigerate. Marinate for several hours.
After marinating steak, pour remaining marinade into small saucepan. Bring to boil. Cook until reduced by half, about 30 minutes.
Grill steaks and serve with the reduced sauce.

Angeles’ Grilled Spicy Lime Chicken Kabobs

Gather up your cilantro, basil, oregano, pepper and lime for this tasty recipe with a kick. Slather up your chicken kabobs and pair with one of Angeles’ special side dishes below.

Ingredients:

1/4 cup fresh lime juice
1/2 tsp. red pepper flakes
1/2 tsp. black pepper
1/2 tsp. kosher salt
3-4 strips of lime zest
3 cloves garlic, minced
1/4 cup chopped cilantro
1/4 cup chopped basil + oregano
1/2 cup olive oil

Directions:

First combine the lime juice and salt in glass or ceramic bowl until salt is dissolved. Add the red pepper, black pepper, and minced garlic. Whisk briskly. Add lime zest, cilantro, basil, and oregano then stir gently until combined.
Place chicken chunks in glass casserole dish (tip: lightly salt/pepper chicken prior to adding to marinade), pour freshly made marinade over the top and refrigerate for 1-4 hours.
Skewer chunks of chicken, and grill.
Serve with Mexican Crema dipping sauce.

Dipping Sauce:

1 cup Mexican Crema
1 jalapeño – seeded, stemmed, and diced
1/8 tsp salt
1/8 tsp chili powder

Directions:

Combine all ingredients & refrigerate until use.
Enjoy with your chicken kabobs.

Angeles’ Chile-lime Grilled Corn:

For an excellent side dish to go along with your meal, spice up your corn with this clever recipe. Just slather the mixture over your freshly grilled corn.

Ingredients:

1/2 cup mayo
1/2 tsp. chili powder
1/8 tsp. cumin
1/2 tsp. salt
1/2 tsp. pepper
1/4 cup chopped cilantro
6 ears corn

Directions:
1. Grill corn until browned on all sides.
2. Meanwhile, combine all other ingredients except cilantro. When corn is grilled, slather immediately with the sauce. Place on platter and sprinkle with cilantro.

Optional: also sprinkle with a crumbly Mexican cojita cheese or parmesan.

Mama’s Pasta Salad

To top off this labor day weekend meal, Angeles included her favorite pasta salad recipe. With a little spice and Mexican Crema, you can create the perfect pasta salad, sure to be a quick favorite at the BBQ.

Ingredients:

1 lb. pasta, cooked per instructions (preferably small shells)
1 cup prepared charro beans OR
1 can (15 oz.) chili-ready beans, partially drained
1 cup diced fresh tomatoes (any kind)
1 yellow or orange bell pepper; blackened, stemmed, seeded, diced
1/2 red onion, diced or minced
1/2 cup cilantro
1 cup Mexican Crema
1 cup Salsa (tip: Angeles recommends the spicy, chunky, homemade style)
1/3 cup mayo
2 cloves garlic, minced
1/2 tsp. cumin

Directions:

1. Cook pasta per instructions. Meanwhile, combine Mexican Crema and all following ingredients. Refrigerate. When pasta is cooked and drained, rinse with cool water and shake to remove as much water as possible.

2. Add diced veggies and toss. Fold in the sauce slowly, so it’s creamy but not over-wet. Chill, then serve.

3. Enjoy!

“The layered flavors give it a luscious, ‘Mama’s been in the kitchen cooking for three days’ flavor (especially if you use prepared charro beans in the pasta salad),” Angeles says.

Chelsea’s Favorite Honey Lime Sriracha Marinade

Bask your chicken or pork in this tasty marinade with enough lime to brighten up the flavor, and bathed in honey and Sriracha for an extra punch of flavor.

Ingredients: (Good for about 2 lbs. of meat)

Zest of one lime
Juice of one lime
2-3 cloves garlic, chopped
1/4 cup honey
5 tbs apple cider vinegar
2-3 dashes of Worcestershire sauce
2 tbs. Sriracha (or more if you like it spicy)
1 tsp. salt
1 tbs. olive oil or vegetable oil

1. Combine all ingredients in a blender.

2. Put marinade and meat in a plastic bag or sealed container. Let chicken marinate for 1-2 hours and pork for 1-4 hours.

3. Grill, and enjoy!

Grilled Pineapple Chili Porkchop via Cookin’ Canuck

This pineapple chili glaze will spring the life back into your pork! With a few tips from the Cookin’ Canuck, you’ll have the perfect glaze to rub over your Labor Day porkchops. Get the recipe by Cookin’ Canuck.

Might we add, both Purple Cowboy wines pair excellently with steak and grilled meats. Is your mouth watering yet? Happy grilling!

Don’t forget these outdoor entertaining tips from the Wine Sisterhood Blog for your stress-free and fun Labor Day weekend preparation!

Summertime and the Grillin’ is Easy!

June 25, 2014June 25, 2014wsbrandsites

Summer is here, and that means grilling! We set out to gather up the most mouth-watering grilling recipes we could find to kick start your weekend. And we may have mentioned it before, but Purple Cowboy Tenacious Red pairs fantastically with all red meats. Here are some of our favorite finds:

Grilled Bacon-Wrapped Stuffed Hot Dogs

What else do we love to grill? Hot dogs! We came across this hearty hot dog on Simply Recipes and couldn’t wait to fire up the coals. If you love ALL of the toppings, with solid helpings of hot dog, mustard, ketchup, cheese, onions, sauerkraut and bacon INSIDE of the hot dog, this one’s for you.

Western Bacon Cheeseburger

What’s the best thing to grill? Burgers! This recipe for a Western Bacon Cheeseburger covers all of the bases, savory bacon, beef, cheese, and of course onion rings.

Grilled Steak Tacos With Avocado Salsa

For a lighter meal, we found the most delectable grilled tacos on the Food and Wine blog. Bring out the tomatillos, avocados and chorizo, this southwestern taco will fire up your taste buds!

Now light the grill and head outside for fun in the sun this weekend!