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.
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.