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.
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!
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.
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
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)
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
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.
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.
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!
The weather outside these days reminds us how perfect this time of year is for gathering friends and family round a warm, comforting meal at home. During the fall, chili likes to make an appearance at all of our favorite events.
Today, we’re sharing one of our favorite slow-cooker Texas chili recipes, from our friend Helen Jane. Thanks to the help of the ever-versatile slow cooker, prep and cooking can happen well before meal time, which frees up your attention to more important matters, like pouring yourself a glass of wine!
When thinking about toppings and sides, we’re big fans of corn bread, sour cream, chopped onion (green and/or white), cilantro, chopped tomato and lots of shredded cheese.
Cheers to a fabulous fall!
Slow Cooker Texas-style Chili
1/4 cup chili powder
1 tablespoon ground chipotle chili pepper
2 tablespoons ground cumin
2 tablespoons dried oregano
1/2 teaspoon cinnamon
1/4 cup cornmeal
1 (4 pound) beef chuck roast trimmed of excess fat and cut into 1-1/2 inch cubes (see note below)
2 teaspoons salt
1 large yellow onion, chopped
5 garlic cloves, chopped
1 jalapeño, cored, seeded and finely diced (add more if you like it spicier)
4 cups low sodium beef broth
2 cups water
1-1/2 cups beer
1 can canned crushed tomatoes
Fresh chopped cilantro
Grated Cheddar or Monterey Jack cheese
Mix the chili powders, cumin, oregano, cinnamon and cornmeal in a small bowl.
Stir in 1/2 cup water to form paste; set aside.
Season the beef with the salt; set aside.
Add vegetable oil to Dutch oven, heat to medium-high. Brown the beef over medium-high heat until browned on all sides. Remove and add to slow cooker.
Reduce the heat to medium and add the onions and cook, stirring frequently, until softened, about 5 minutes. Add the reserved chili paste and sauté. Add the garlic and jalapeños and cook 2 minutes more.
Add the beef broth to the Dutch oven and stir with a whisk until the spice mixture is completely dissolved. Scrape the bottom of the pot with the whisk to incorporate all the flavor. Stir in the other 1 ½ cups water, beer and crushed tomatoes.
Add the whole mess to the slow cooker. Put on low for 8 hours or high for 4-5 hours.
Serve with garnishes – we also like to serve with corn bread.
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!).
The Day Before: Glaze the Hanger Steak
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.
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!
No Derby Day celebration is complete without a picture-perfect bar cart. Don’t forget the roses!
Set the table with decorative dishes and servingware fit for the occasion.
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.