Please enjoy some our favorite pairing recipes!
PAIR WITH: 2016 Patterson Cellars E70
2 pounds Top Sirloin beef
2 Tbsp E70 wine
2 Tbsp balsamic vinegar
1 Tbsp Worcestershire sauce
¼ cup olive oil
½ tsp onion powder
½ tsp garlic powder
1 tsp Montreal Steak Seasoning
½ tsp dried thyme
½ tsp dried oregano
black pepper to taste
2 bay leaves
Trim most of the visible fat from the meat and cut into 2″ cubes. Add E70 wine, balsamic vinegar, Worcestershire sauce, olive oil, onion powder, garlic powder, steak seasoning, dried thyme, dried oregano, black pepper, and add bay leaves.
Put meat cubes into the smallest Ziploc bag (or plastic container with a snap-tight lid) that will fit all the meat, then pour in the marinade.Marinate meat at least 4-6 hours in the refrigerator. When ready to cook, drain meat while you preheat grill to medium-high. (You can only hold your hand a few inches above grill for a few seconds at that heat.)
Put meat tightly on skewers and let it come to room temperature while the grill heats. Grill kebabs to desired doneness, turning as soon as you get some nice grill marks on the first side. Cooking time will depend on the thickness of the meat and how hot your grill is, but approximate times would be about 8-10 minutes for rare, 10-12 minutes for medium rare, or 12-15 minutes for medium. With kebabs, it’s easy to take off one piece of meat and cut into it to see if it’s done to your liking, or use a digital meat thermometer to check the temperature. Let the kebabs rest about 5 minutes before serving.
MARINATED MEDITERRANEAN OLIVES
SERVES: 6 | PREP TIME: 20-25 minutes
1½ cups mixed black and green olives
2 teaspoons finely chopped flat-leaf parsley
4 tablespoons extra virgin olive oil
2 teaspoons white wine vinegar
1 tablespoon lime juice
1 teaspoon finely chopped fresh rosemary
1 teaspoon finely grated lime zest
2 garlic cloves, minced
2 teaspoons cumin
4 teaspoons honey
Mix all ingredients together in a bowl until thoroughly combined. COVER and refrigerate for at least 12 hours, stirring occasionally. REMOVE the olives from the fridge around 1 hour before serving to allow them to come to room temperature. STORE any leftover olives in the fridge, covered, for up to a week.
VARIATIONS: Replace the lime zest and juice with orange zest and juice, or use a combination of both. Add a little dried red chili flakes or crushed fennel seeds.
SERVES: 4 | PREP TIME: 20-25 minutes
Two 15-ounce cans chickpeas drained,
2 cloves garlic, minced
1½ teaspoons kosher salt
½ teaspoon ground cumin
1/3 cup tahini, stirred well
5 tablespoons freshly squeezed lemon juice
¼ cup extra-virgin olive oil, plus extra for service
Smoked paprika to taste
Place the chickpeas in the bowl of a food processor along with the garlic, salt and cumin. Process for 20 to 30 seconds. Scrape down the sides of the bowl, add the tahini and process for another 15 seconds. Add the lemon juice and 1/4 cup of the reserved bean liquid and process for 20 seconds, then scrape down the sides of the bowl. With the processor running, drizzle in the olive oil and process another 20 seconds or until smooth. To serve, transfer the hummus to a bowl and drizzle with additional olive oil and sprinkle with smoked paprika.
Yogurt Mint Sauce
1 cup plain yogurt
1/2 medium cucumber
1/2 inch fresh ginger
1/4 tsp coriander
1/4 tsp cumin
1/4 tsp salt
handful fresh cilantro or mint
Peel the cucmber and slice in half lengthwise. Use a spoon to scoop out the seeds.
Grate the cucumber on a large cheese grater and place into a colander.
Add a pinch of salt and allow it to sit while you prepare the rest of the sauce.
In a small bowl, combine the yogurt, salt, cumin, and coriander. Stir to combine. Roughly chop the cilantro and add to the bowl.
Peel the ginger and grate it (using a fine cheese grater) into the bowl.
After the cucumber has been sitting for at least ten minutes, press it into the sides of the colander to extract as much moisture as possible.
Add it to the sauce and stir to combine. Serve the sauce immediately or refrigerate to allow the flavors to combine. Adjust salt as needed.
indian garlic naan bread
SERVES: 4 | PREP TIME: 20-25 minutes
¼ Cup warm Water
1 Tablespoon Sugar
2 ¼ teaspoons active dry yeast
¾ Cup warm Milk
3/4 Cup Greek Yogurt
4 Cups all-purpose Flour
1 teaspoon Salt
½ Cup salted Butter (melted)
5 cloves of Garlic (minced)
2 Tablespoons of salted butter
In a medium bowl combine the yeast, sugar, and water and let sit until foamy (takes about 5-10 minutes).
While you are waiting, in a large bowl add in your flour and salt and mix till combined.
Whisk in the warm milk and plain yogurt together gently. Once combined, add the yeast mixture into the milk and yogurt mixture and stir until well-combined.
Pour the wet ingredients into the dry ingredients. Stir until a loose dough is formed.
Turn out onto a lightly-floured surface and knead until smooth, about 3-4 minutes (it will come together even though it doesn't seem like it).
Transfer the dough to a large, lightly oiled bowl and cover loosely with a towel. Let rise at room temperature until doubled in size this takes about 1 hour.
Turn the dough out onto a floured surface. Knead briefly into a disc to allow an easy cut.
Cut the dough into 12 equal-sized pieces. Roll each piece into a ball.
Heat a large, heavy bottomed skillet over medium heat and once hot, add in 2 Tablespoons of unsalted butter. Roll each dough ball out until it is about 1/4-inch-thick. Brush the dough lightly with melted salted butter and place one at a time onto the hot skillet.
Cook until large bubbles form on the surface, about 2 minutes. Flip the dough and cook the other side until golden, about 1-2 more minutes. Stack the cooked flat bread on a plate and cover with a towel to keep warm as you cook the remaining pieces.
Add the minced garlic to the remaining melted butter and heat for 30 seconds on the stove top. Brush the warm naan with the garlic butter and top with cilantro.
SERVES: 6 | PREP TIME: 30 minutes | COOK TIME: 45-60 minutes
PAIR WITH: 2016 Patterson Cellars Tempranillo
1 cup Spanish chorizo
1 ½ cups diced sweet onion
½ cup flat leaf parsley
¼ cup uncooked Arborio Rice per person
1 quart of chicken stock
2 lemons cut into quarters
20 threads of saffron per person
2 tablespoons olive oil
1 cup chicken thighs diced
2 tablespoons of Spanish sweet paprika
1 ½ tablespoons of garlic, minced
1 cup grated tomato
¼ red piquillo peppers cut in strips
1 can of artichoke hearts
½ can cooked white Spanish beans
½ to 1 teaspoon dried chili flakes
Dissolve saffron in a little white wine. Add the saffron and wine to the hot chicken stock, stir thoroughly and set aside. Place the olive oil in a large, wide pan and add the onion, cover with a lid and cook over a gentle heat for 3 minutes, stirring occasionally. Remove the lid and add the chorizo and chicken, fry over a medium-high heat for 2 minutes. Turn down the heat and add the garlic, chili and paprika. Cook for 2 more minutes. Add the red pepper, tomatoes, paella rice and chicken stock, plus some salt and pepper. Bring to a boil, then turn down and simmer for 20 minutes. By this time all the stock should have all been absorbed. Finally stir in the juice from 2 of the lemon quarters and the chopped parsley. Serve scattered with more parsley and with the remaining lemon quarters.
SERVES: 6 | PREP TIME: 30 minutes | COOK TIME: 45-60 minutes
1/2 heaping teaspoon saffron or turmeric
2 tablespoons olive oil or 1/4 cup water/veggie broth (for water saute)
1 large yellow onion, thinly sliced
1 red bell pepper, thinly sliced
1 orange or yellow bell pepper, thinly sliced
2 cloves garlic, minced
1 1/2 cups green beans or asparagus, cut into 2-inch pieces
1 lb. (16 oz) tomatoes, seeded and diced or 1 can (14 oz.) diced tomatoes + juice
1 teaspoon smoked paprika
1 teaspoon red pepper flakes, optional
2 – 3 bay leaves
1 1/2 cups short grain rice (Valencia or arborio)
3 1/2 cups vegetable broth or water
1/2 teaspoon salt, or to taste
1 can/jar (14 oz) artichoke hearts in water, drained and quartered
1 cup green peas (fresh or frozen, thawed)
chopped parsley leaves, to garnish
lemon wedges, to serve
In a small bowl, add the saffron threads to 3 tablespoons warm water, let set 10 minutes to steep. If using turmeric, skip this step and add turmeric with the other spices.
Heat olive oil/broth over medium heat in a large wide flat-bottomed pan or paella pan (a dutch oven or large pot would also suffice). Add onions and bell peppers, cook until tender, about 5 minutes. Add garlic, green beans, tomatoes, smoked paprika, red pepper flakes and bay leaves, cook another 3 minutes stirring frequently. For softer veggies, cook another 7 minutes or so, totaling 10 minutes after adding the latter ingredients.
Add in the rice, broth/water, saffron mixture/turmeric and salt. Gently move the vegetables around so the rice falls to the bottom of the pan as much as possible. Bring to a boil, reduce heat to medium or medium-low and cook at a continuous gentle boil, uncovered, for 20 minutes. Do not stir the rice. If using a large paella pan (15 inches or so) you’ll want to rotate the pan over the burner every so often to help cook the rice evenly. Stay in the kitchen and clean up so you’re right there to adjust the pan when needed. If liquids seem to boil off to quickly, add a little extra warm water/broth.
After 15 minutes of cooking, scatter the peas and artichoke hearts on top. Once 20 minutes is up, turn off heat and cover for 10 minutes with a kitchen towel or other cover of choice. This will allow the rice to absorb any remaining liquid as well as steam the peas and warm the artichoke hearts and any other optional ingredients added as noted below. Once done, lightly fluff the rice and serve. Discard bay leaves before eating.
Serve garnished with chopped parsley. Pairs perfectly with a side of leafy greens and a big squeeze of lemon over top. Enjoy straight from the pan or serve in individual bowls..
MERLOT BRAISED BEEF SHORT RIBS
PAIR WITH: 2016 Patterson Cellars Merlot
4 slices bacon, cut into 1/2-inch pieces
3 1/2 pounds beef short ribs
salt and ground black pepper to taste
6 sprigs fresh thyme, leaves stripped
1 bay leaf
1 onion, diced
3 cloves garlic, minced
2 tablespoons all-purpose flour
1 cup Patterson Cellars Merlot
1 quart beef broth
Preheat oven to 350 degrees F.
Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Transfer crisped bacon with a slotted spoon to a Dutch oven.
Retain bacon drippings in the skillet. Generously season short ribs with salt and pepper.
Heat bacon drippings in the same skillet over high heat.
Cook short ribs in hot bacon fat until browned and caramelized on all sides, 3 to 5 minutes per side. Transfer ribs to the Dutch oven, reserving drippings in the skillet.
Add thyme and bay leaf to the ribs mixture. Reduce heat under the same skillet to medium.
Cook and stir onion in the skillet until soft and golden, 5 to 10 minutes.
Add garlic; cook and stir until fragrant, about 30 seconds. Whisk flour into onion mixture and stir until the mixture becomes paste-like and light golden brown, 1 to 3 minutes. Pour sherry into onion mixture; cook until thick and hot, about 2 minutes.
Pour onion-merlot mixture into Dutch oven; add beef broth and salt to taste. Bring ribs mixture to a simmer and cover the Dutch oven with a lid.
Transfer Dutch oven to the preheated oven and cook until short ribs are fork tender, about 2 hours. Remove ribs to a serving dish, reserving sauce in the pot.
Set Dutch oven high heat and boil sauce until reduced and slightly thickened, about 10 minutes. Spoon reduced sauce over ribs.
ITALIAN BRAISED CHICKEN
SERVES: 4 | PREP TIME: 40 minutes | COOK TIME: 20 minutes
Pair with 2016 Cabernet Sauvignon-Malbec
1 lb chicken thighs with skin
14 oz can whole peeled tomatoes
2 tablespoons olive oil
1 cup diced onion (1/2 onion)
3 cloves garlic, minced
10 fresh Italian basil leaves, chopped
salt and pepper to taste
1 heaping teaspoon brown sugar
1 tablespoon chopped Italian parsley, for garnishing
Rinse the chicken thighs with water and pat dry with paper towels. Season with salt and black pepper on both sides of the chicken.
Puree the tomatoes in a food processor.
Heat up the Dutch oven on medium high heat. When it’s fully heated, arrange the chicken thighs, skin side down first. Brown both sides of the chicken. Remove the chicken from the pan, save the juice that seeps out from the chicken.
Turn the heat to medium and add the olive oil to the Dutch oven. Saute the onion and garlic, for a couple of minutes or until the diced onion becomes soft. Add the tomato puree and basil, stir to combine well. Transfer the chicken and the juice into the Dutch oven, cover the Dutch oven with its lid and simmer on low heat, for about 15-20 minutes, or until the chicken becomes tender. Add salt and brown sugar, stir to combine well. Garnish with chopped parsley and serve immediately.
ROASTED BRUSSELS SPROUTS & CINNAMON BUTTERNUT SQUASH WITH PECANS & CRANBERRIES
SERVES: 6 | PREP TIME: 30 minutes | COOK TIME: 20-25 minutes
Pair with 2017 Forbidden White
3 cups Brussels sprouts, ends trimmed
5 tablespoons olive oil, divided
Salt, to taste
1½ pound butternut squash, peeled and cut into 1-inch cubes
3 tablespoons maple syrup
½ teaspoon ground cinnamon
2 cups pecan halves
1 cup dried cranberries
2-4 tablespoons maple syrup
ROASTED BRUSSELS SPROUTS: Preheat oven to 400 F. Lightly grease the foil-lined baking sheet with 1 tablespoon of olive oil. Make sure Brussels sprouts have trimmed ends and yellow leaves are removed. Then, slice all Brussels sprouts in half. In a medium bowl, combine halved Brussels sprouts, 2 tablespoons of olive oil, salt (to taste), and toss to combine. Place onto a foil-lined baking sheet, cut side down, and roast in the oven at 400 F for about 20-25 minutes. During the last 5-10 minutes of roasting, turn them over for even browning, the cut sides should be nicely and partially charred but not blackened.
ROASTED BUTTERNUT SQUASH: Preheat oven to 400 F. Lightly grease the foil-lined baking sheet with 1 tablespoon of olive oil. In a medium bowl, combine cubed butternut squash (peeled and seeded),1 tablespoon of olive oil, maple syrup, and cinnamon, and toss to mix. Place butternut squash in a single layer on the baking sheet. Bake for 20-25 minutes, turning once half-way through baking, until softened.
ASSEMBLY: In a large bowl, combine roasted Brussels sprouts, roasted butternut squash, pecans, and cranberries, and mix to combine. For more sweetness, add 2 or 4 tablespoons of maple syrup, if desired – do not add all maple syrup at once, start with 2 tablespoons, then add more, if desired, and toss with the salad ingredients to combine.
Pair with 2015 Syrah
9 1/2 tablespoons butter, divided
1 1/2 pounds fresh wild mushrooms, large mushrooms sliced, small mushrooms halved or quartered
7 cups (about) low-salt chicken broth
1 tablespoon extra-virgin olive oil
3/4 cup finely chopped leek (white and pale green parts only)
1 1/4 cups arborio rice (8 to 9 ounces)
1/4 cup dry white wine
1/4 cup dry white vermouth
1/4 cup grated
Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Add 1/4 of mushrooms and sprinkle with salt. Sauté mushrooms until tender and beginning to brown, 3 to 4 minutes. Transfer mushrooms to medium bowl. Working in 3 more batches, repeat with 6 tablespoons butter, remaining mushrooms, and salt and pepper.
Bring 7 cups chicken broth to simmer in medium saucepan; keep warm. Melt remaining 1 1/2 tablespoons butter with olive oil in heavy large saucepan over medium-low heat. Add leek, sprinkle with salt, and sauté until tender, 4 to 5 minutes. Add rice and increase heat to medium. Stir until edges of rice begin to look translucent, 3 to 4 minutes. Add white wine and vermouth and stir until liquid is absorbed, about 1 minute. Add 3/4 cup warm chicken broth; stir until almost all broth is absorbed, about 1 minute. Continue adding broth by 3/4 cupfuls, stirring until almost all broth is absorbed before adding more, until rice is halfway cooked, about 10 minutes. Stir in sautéed mushrooms. Continue adding broth by 3/4 cupfuls, stirring until almost all broth is absorbed before adding more, until rice is tender but still firm to bite and risotto is creamy, about 10 minutes. Stir in 1/4 cup grated Parmesan cheese, if using. Transfer risotto to serving bowl.
grilled chicken & corn with jalapeño lime dressing
Pair with 2016 Malbec
1/2 cup plus 2 tablespoons fresh lime juice
5 tablespoons extra-virgin olive oil
2 tablespoons minced jalapeños (with seeds)
1 1/4 tablespoons kosher salt
1/2 teaspoon pepper
4 ears of corn
2 bunches scallions, halved
1/4 cup extra-virgin olive oil
Four 6-ounce boneless, skin-on chicken breasts
1 tablespoon rosemary leaves, chopped
1 pint Sun Gold tomatoes, halved
1/4 cup thinly sliced basil
Chopped chives and finely grated lime zest, for garnish
In a bowl, whisk the first five ingredients. Light a grill. Remove all but the last layer of green husk from the corn. In a bowl, soak the corn in water for 10 minutes, then drain. In a bowl, toss the scallions with 2 tablespoons of the oil; season with salt and pepper.
In another bowl, coat the chicken with the remaining 2 tablespoons of oil and the rosemary; season with salt and pepper.
Grill the corn, scallions and chicken over moderate heat, turning occasionally, until the corn and scallions are lightly charred and the chicken is cooked through, 5 minutes for the scallions and 15 minutes for the corn and chicken. Let the chicken rest for 5 minutes, then thinly slice across the grain.
Chop the scallions into 1-inch pieces. Remove the husks and cut the corn kernels off of the cobs. Transfer the scallions and corn to a large bowl; add the tomatoes, basil and half of the dressing and toss. Transfer the salad to a platter. Top with the chicken and garnish with chives and lime zest. Serve the remaining dressing at the table.
Pair with 2016 Alder Ridge Syrah
4 pounds boned pork shoulder (butt), fat-trimmed and cut into 2-inch cubes
2 tablespoons vegetable oil (optional)
3 onions (2 lb. total), cut into 1/4-inch-thick wedges
5 large cloves garlic, minced
3 tablespoons ground cumin
1 can (28 oz.) canned whole tomatoes
1 3/4 cups chicken broth
1 1/2 pounds Anaheim or poblano chiles (about 10), stemmed, peeled, and chopped (see notes);
or 4 cans (7 oz. each) whole green chiles chopped
2 tablespoons chopped fresh oregano leaves
Salt and pepper
Chopped fresh cilantro
In a 6- to 8-quart pan, combine pork with 1/3 cup water. Cover and cook over medium-high heat, stirring occasionally, until meat is very juicy, 15 to 20 minutes. Uncover, increase heat to high, and cook, stirring often, until liquid is evaporated and meat is browned, 20 to 30 minutes. Lift out meat and set aside.
Reduce heat to medium. If you have leftover pork fat in the pan, discard all but 3 tablespoons; if not, add oil. Add onion, garlic, and cumin; stir and cover. Cook, stirring occasionally, until onions are soft, about 8 minutes.
Return meat and any accumulated juices to pan. Add tomatoes and broth. Break up tomatoes with a spoon. Bring to a simmer, then reduce heat, cover, and simmer, 60 minutes.
Add chiles and oregano to pan. Cover and cook until pork is very tender when pierced and flavors are blended, about 15 minutes. Season to taste with salt and pepper. Serve topped with cilantro leaves. Garnish with lime to squeeze over chile.
overstuffed twice stuffed potatoes
Pair with 2015 Merlot
15 large Idaho baking potatoes (1 pound each)
1 tablespoon olive oil
1 3/4 teaspoons salt
1/2 teaspoon freshly ground white pepper
4 ounces bacon, chopped
2 cups shredded sharp cheddar cheese
1 cup sour cream
4 tablespoons unsalted butter, room temperature
2 tablespoons snipped chives
Preheat the oven to 400°. Line a large baking sheet with aluminum foil.
Rub the potatoes with the olive oil and season with 1/2 teaspoon of the salt and 1/8 teaspoon of the pepper. Put the potatoes on the baking sheet and bake until fork-tender, 1 hour to 1 hour and 10 minutes. Let the potatoes sit until cool enough to handle.
Cook the bacon in a medium skillet over moderate heat, stirring occasionally, until crisp and the fat is rendered, 5 to 6 minutes. Drain on paper towels.
Peel 1 potato completely, discarding the skin. Place the pulp in a large bowl. Cut the top quarter from each of the remaining 4 potatoes and using a spoon, scoop the pulp from the potatoes into the bowl, leaving a 1/4-inch layer of pulp on the skin. Return the potato shells to the baking sheet.
Using a handheld masher, mash the potato pulp until smooth. Add 1 cup of the cheese, the sour cream, butter, bacon, chives, and the remaining 1 1/4 teaspoons of salt and 1/4 teaspoon plus 1/8 teaspoon of pepper and mash until smooth. Spoon the potato mixture back into the potato shells, top with the remaining cheese and bake until hot and the cheese is melted, about 15 minutes.