Recipes with red wines - page 1
We love sharing our fascination of wine and food! Watch for more recipes to début. All the recipes are in alphabeical order and are easy to print.
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Please be aware some of these recipes may contain SHELLFISH.
Red Wine Recipes - page 1
- 1 lb 85% lean ground beef
- 1 lb ground sausage
- 2 yellow onions chopped into 1/2 inch pieces
- 1 yellow bell pepper chopped into 1/4 inch pieces
- 1 red bell pepper chopped into 1/4 inch pieces
- 2-3 garlic cloves, minced
- 2 14oz cans of diced tomatoes
- 1 6oz can of tomato paste
- 4.5 cups crushed tomatoes
- 4-5 cups canned pinto beans
- 2 chipotle peppers in adobo sauce, more to taste
- 2 packets Goya Sazon with Coriander & Annatto
- Ground cumin to taste
- Smoked paprika to taste
- Fresh cracked black pepper to taste
- Garlic powder to taste
- 1.5 cups Galen Glen Cellar Red + some to drink
- 2 tablespoons olive oil
Combine beef, sausage & two packets of seasoning in stock pan over medium heat, brown. Crumble while cooking. Drain fat & return to pot. Add 1.5 cups of wine and simmer on low. Pour yourself a glass too! Stir occasionally. In a frying pan heat oil & garlic on medium-high heat, do not burn. Add onions & peppers, sprinkle with cumin and paprika, so the vegetables are covered. Mix and reduce heat to medium. Stir to avoid sticking. If the mixture sticks add a little water to your pan. When the onions are browned, reduce heat to low and cover. Stir occasionally. Remove from heat once peppers are tender. In a blender, combine crushed tomatoes, tomato paste & chipotle peppers. Puree until smooth. Taste and blend in more peppers, one at a time, until you reach the desired heat. Pour the mixture into the meat and stir. Add the cooked onions and peppers to the meat mixture. Add the diced tomatoes and pinto beans and combine thoroughly. Increase heat to medium. Once the chili is warm, taste. Then add the garlic power and fresh ground pepper to taste. Continue to simmer at least one hour before serving. You can add a few more “glugs” of wine near the end, to taste. Serve hot and garnish with your favorite toppings like cilantro, cheddar cheese and sour cream. Wine Suggestion:
Enjoy with a glass (or two) of Cellar Red.
- 2 1/2 cups canned peeled tomatoes in juice
- 2 oz thinly sliced pancetta or lean bacon
- 1 garlic clove minced
- 2 Tbsp extra virgin olive oil
- about 1/2 tsp crushed red pepper
- salt to taste
- Drain the tomatoes in a strainer set over a bowl. Scoop out and discard any seeds. Coarsely chop the tomatoes and return to the liquid.
- Cook the garlic in the olive oil over moderate heat until it begins to color. Reduce the heat and add the pancetta or bacon, cooking until browned.
- Stir in the sauce and juice with ¼ tsp of crushed red pepper. Simmer, stirring occasionally until sauce thickens, about 20 min. If desired add 1/4; tsp or more of crushed red pepper and season with salt.
It is traditionally served over penne with freshly grated Pecorino. 4 servings.
Galen Glen Cellar Red or Crooked Stick Red
Winner 2015 Galen Glen Chili Cook Off
Chef: Brian Eagers
- 3/4 cup vegetable oil
- 2 cups water
- 4 chopped onions
- 10 garlic cloves chopped
- 3 pounds (80/20) ground beef
- 2 pounds cubed, smoked beef brisket
- 32oz. diced tomatoes with juice
- 2.5 cups strong, brewed coffee
- 32oz. beef broth
- 5 cans tomato paste
- ½ cup chili powder
- 1/8 cup cumin
- 1 Tbsp. dried oregano
- 3/4 cup brown sugar
- 1 Tbsp. ground coriander
- 1.5 Tbsp. salt
- 1 tsp cayenne pepper
- 6 15oz cans of drained, rinsed kidney beans
- 3 15oz cans of drained, rinsed pinto beans
- 5 Anaheim chile peppers, chopped
- 3 habanero peppers, chopped
- 2 cups Stone Cellar Chambourcin
IHeat large pot to medium heat, add chopped onions and peppers. Sauté until soft, about 5 minutes. Add garlic and sauté for 3 more minutes. In separate pan brown the ground beef and cubed beef brisket. Add to the cooked peppers, onions, garlic. Add all other ingredients and simmer for 2 hours. Serve with shredded cheddar jack cheese and minced green onions.
Galen Glen Chambourcin or Cellar Red.
- 2 Tbsp butter
- 2 Tbsp finely minced onions
- ¾ cup Galen Glen Chambourcin
- 1 ½ cups beef gravy
- 2 Tbsp lemon juice
- 2 Tbsp minced fresh parsley
- ¾ cup sliced mushrooms, sautéed in a little butter (optional)
- Sea salt and fresh ground black pepper to taste
- Sauté the onions in butter until they are transparent.
- Add the Chambourcin and simmer until reduced one-half.
- Stir in the remaining ingredients and heat thoroughly.
Makes about 2 cups.
- 1 lb medium pasta shells
- 1 24 oz jar marinara sauce
- 1 8 oz package sliced mushrooms
- 1/4 cup Cellar Red
- 1 6 oz bag baby spinach or arugula
- 2 Tbsp chopped fresh basil
- 2/3 cup Parmesan cheese
- 2 Tbsp chopped fresh flat leaf parsley
- Heat oven to 400 degrees F.
- Cook pasta according to directions on box. Drain and set aside
- Meanwhile, combine the marinara sauce, mushrooms and wine in a saucepan over medium heat. Cook until thickened, about 10 minutes.
- Pour the pasta into a large baking dish. Add the sauce mixture, stirring to combine.
- Distribute spinach over mixture; sprinkle basil over spinach.
- Sprinkle cheese over greens. Bake in oven until cheese melts, about 5 - 7 minutes.
- Sprinkle with parsley and serve. Makes 8 servings.
- 1 bottle Galen Glen Cellar Red
- 1 orange, cut into wedges & seeds removed
- 1 lemon, cut into wedges & seeds removed
- Ginger Ale
Pour Cellar Red into large pitcher. Squeeze juice out of orange & lemon wedges into Cellar Red. Then add the wedges after squeezing. Refrigerate mixture 6 - 8 hrs. Remove wedges & add 1 - 2 cups of ginger ale to pitcher. Enjoy!
- 1/4 cup olive oil
- 3 large onions, thinly sliced
- 2 cups water
- 1 cup Galen Glen Chambourcin
- 2 (10.5 ounce) cans condensed beef broth
- 1 French baguette
- 8 ounces sliced Swiss cheese
- Heat oil and cook onions over medium heat for 10 minutes, until golden brown and caramelized.
- Add water, wine, and beef broth; heat to boiling. Reduce heat to low. Cover soup, and simmer for 10 minutes.
- Cut four 1 inch thick slices of bread from the loaf. Toast the bread slices just until browned. Reserve the remaining bread to serve with the soup.
- Ladle soup into four 12 ounce, oven-safe bowls. Place 1 slice toasted bread on top of the soup in each bowl. Fold Swiss cheese slices, and fit onto toasted bread slices. Place soup bowls on a cookie sheet for easier handling.
- Bake at 425 degrees F (220 degrees C) for 10 minutes, or just until cheese is melted.
Stone Cellar Chambourcin or Cellar Red
- 2.5 lbs 90/10 ground beef
- 1 bell pepper, finely chopped
- 8 oz mushrooms, finely chopped
- 6 garlic cloves, minced
- 2 medium onions, chopped
- 2 "tubes" buttery-round (ritz like) crackers, finely crushed
- 2 tsp Italian seasoning
- 1 1/2 tsp salt
- 2 1/2 tsp fresh ground pepper
- 2 tsp ground mustard
- 3/4 cup ketchup
- 12 dashes worchestershire sauce
- 4 eggs
In large skillet combine 2 tablespoons of extra virgin olive oil. Add the bell pepper, mushrooms, garlic and onions and lightly sauté. Cool.
Place all ingredients in mixing bowl to combine. Place the meat in parchment paper and wrap into loaves. Place on stone or baking sheet and bake at 375 degrees for 1 hour.Wine Suggestion:
Galen Glen Stone Cellar Chambourcin or Cellar Red
Liptauer is a paprika-spiced cheese spread from Hungary that's popular in Austrian heurigers (Wine Taverns). Using high-quality, fresh Hungarian paprika is the key to this delicious and authentic spread.
- 8 ounces cream cheese, softened
- 2 tablespoons sour cream
- 2 tablespoons finely chopped cornichons (small gherkins)
- 2 tablespoons finely chopped flat leaf parsley
- 2 tablespoons snipped chives
- 1 tablespoon Dijon mustard
- 1-1/2 teaspoons sweet Hungarian paprika
- 1 teaspoon chopped drained capers
- Salt and freshly ground pepper
In a bowl, mix all of the ingredients until well blended.
Can be made ahead and refrigerated for up to three days. Serve with dark bread or on pretzels with spiced wine for an authentic Austrian wine tavern treat.
Galen Glen Holiday Spice
- 3/4 cup water
- 2 dozen whole cloves
- 3 cinnamon sticks
- 1 crushed nutmegs
- Peel of 1 lemon and 1 orange
- Make syrup by boiling ingredients for 5 minutes. Heat mixture, but do not boil.
- Strain syrup. Next add about 2 cups hot lemon, lime or orange juice.
- Lastly add 2 bottles of Galen Glen Stone Cellar Chambourcin.
Serve hot, and if desired with a lemon slice.
Just the way Nonna made it!
- 2 (28oz) cans of whole peeled plum tomatoes
- 3 tablespoons of EVOO (Extra Virgin Olive Oil)
- 1 finely chopped onion
- 2 teaspoons fresh oregano (or 1/2 teaspoon dried)
- 1/3 cup dry red wine (Stone Cellar Chambourcin)
- 3 tablespoons fresh chopped basil
- Salt and Pepper
Pour 1/3 cup wine into measuring cup, set aside. Pour about 6 ounces into a glass and start sipping while you cook.
- Put the tomatoes and their juice into a strainer over a large bowl. Open them with your hands to remove and discard the seeds and cores. Nonna says they taste "lousy". Let the tomatoes drain for about five minutes while you sip your wine. Take 3/4 cup of the tomatoes and set aside. Take 2 1/2 cups of the juice and discard the rest.
- Put the oil in a 12 inch skillet and heat until it shimmers. Add the onion and cook and stir till soft and lightly browned (about 5 minutes or about a half of a glass of wine consumed). Add the garlic and oregano and cook another 30 seconds.
- Pour more wine in your glass. Turn up the heat to medium-high and stir in the strained tomatoes. Stir often and cook until the juice is reduced and the tomatoes start to stick to the bottom of the pan. Brown fond will form in about 10-12 minutes. Stir in that 1/3 cup of wine you previously set aside, stir, scrape up the brown bits and cook till syrupy, about a minute. Drink some of your wine and stir in the reserved juice, keep scraping those brown bits, let it bubble and cook for about 8 to 10 minutes.
- In a food processor, pulse the reserved tomatoes till chunky, place in pan with the sauce and season with sugar, salt and pepper to taste. Finish your glass of wine and cook a pound of your favorite pasta.
Winner 2014 Galen Glen Chili Cook Off
Chef: Todd Keller
- 8 dried ancho chilies - chopped, stemmed and seeded
- 1 cup water
- 1/2 cup white wine vinegar
- 3 pounds hot Italian sausage, casings removed
- 3 pounds ground beef
- 1 white onion, diced
- 1 red onion, diced
- 1 sweet onion, diced
- 1 cup diced celery
- 1 cup diced carrots
- 10 garlic cloves, sliced
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 (6 oz) can tomato paste
- 1 cup Galen Glen Stone Cellar Chambourcin
- 4 (14.5 oz) cans diced tomatoes
- 1/4 Worcestershire sauce
- 1/4 cup hot pepper sauce
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 1 tablespoon chopped fresh parsley
- 1/2 cup honey
- 1 (16 oz) can pinto beans, drained
In a small bowl, soak chilies in water and vinegar for 30 minutes. After soaking, puree in a blender or food processor until very smooth, about 5 minutes, set aside.
Place sausage and ground beef in a large deep skillet. Cook over medium heat until evenly browned. Remove meat from pan and set aside. In a large pot heat 3-4 tablespoons of the meat drippings over medium heat. Sautee the white onion, red onion, sweet onion, celery, carrots and garlic until soft and translucent. Season with salt and pepper. Stir in tomato paste and allow to caramelize. Pour in wine to deglaze the pot, scraping up any bits stuck to the bottom. Stir in cooked meat, tomatoes, Worcestershire sauce, and hot pepper sauce. Season with chili powder, cumin and parsley. Bring to a boil then stir in blended chile mixture and honey. Carefully mix in the pinto beans without breaking them. Cover and simmer for 3 hours. Stir and scrape the bottom every 30 minutes or so.
Galen Glen Chambourcin or Cellar Red.
- 12 oz Italian sausage, casings removed
- 8 oz mushrooms, thinly sliced (about 3 cups)
- 1 cup chopped onion
- 2 cloves garlic, minced
- 1 28oz can whole tomatoes
- 5 1/4 cups water
- 5 beef bouillon cubes
- 1 1/2 cups Galen Glen Stone Cellar Chambourcin
- 1 tsp dried basil
- 1/4 tsp freshly ground pepper
- 6 oz small pasta, uncooked (orzo, ditalini or tubetti)
- 2 cups green vegetables (green beans or sliced and quartered zucchini)
- Brown sausage over medium heat, stirring until crumby; drain.
- Add mushrooms, onion and garlic and sauté until onion is tender.
- Drain and chop tomatoes, reserving liquid.
- Add tomatoes, reserved liquid, water, bouillon cubes, wine, basil and pepper to sausage and mix well. Bring to a boil and reduce heat. Simmer covered for 15 minutes stirring occasionally.
- Return to a boil; stir in pasta. Reduce heat to medium high and cook for 7 minutes, stirring frequently.
- Add green vegetable and simmer for 5 minutes longer or until pasta is done.
- Remove from heat and let stand for 10 minutes before serving.
- Ladle into bowls, top with Parmesan cheese.
Yield 14 1 cup servings.
Galen Glen Stone Cellar Chambourcin