July Wine Club: Shrimp Boil Packs

Shrimp Boil Foil Packs

Photo credit: The Spruce / Victoria Heydt

Shrimp Boil Foil Packs

Enjoyable option for a fuss-free weeknight dinner or a weekend backyard cookout on July 4th.

INGREDIENTS:

  • 1 pound shrimp (31 to 35 count, peeled and deveined)
  • 1 pound small red potatoes or gold potatoes (cut into small cubes, about 2 inches)
  • 2 ears of corn on the cob (husked, cleaned, chopped into small rounds)
  • 1 (12-ounce) smoked sausage (such as kielbasa) or andouille (sliced into 2 to 3 inch long pieces)
  • 1/2 yellow or red onion (medium-sized, thinly sliced)
  • 2 cloves garlic (minced)
  • 4 tablespoons butter (melted)
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 tablespoon Old Bay seasoning (store-bought or homemade)
  • Garnish: 2 tablespoon flat-leaf parsley (finely chopped)
  • Garnish: 1 tablespoon Old Bay seasoning (store-bought or homemade)
  • Garnish: 2 lemons (sliced, about 12 wedges)
  • Garnish: 1 stick butter (melted)

DIRECTIONS:

  • Gather the ingredients.
  • Preheat the oven to 400°F or the grill to medium-high heat (about 400°F). If using frozen shrimp, place the package under cold water for 10 minutes to thaw.
  • Bring 2 quarts of water to a roaring boil and add the potatoes and the corn. Reduce the heat and bring to simmer. Cook for 10 minutes on simmer and drain into colander. Set aside.
  • While the potatoes and corn are simmering prepare 4 sets of 12×24 inch long aluminum foil sheets. Fold each in half, forming a square.  If using pre-cut aluminum foil simply prepare sheets 12×12 inches. Slightly fold up the edges of the sheets.
  • In a large bowl combine the drained potatoes and corn, the sausage, the thawed shrimp, the onion, and the garlic. Drizzle with the 4 tablespoons of melted butter, season with salt, pepper and Old Bay seasoning.  Mix very well to coat all the ingredients.
  • Divide the shrimp boil ingredients between the four aluminum foil sheets.
  • Neatly fold into packets.
  • Place them onto a baking sheet and bake for 15 minutes. If grilling, place the packets directly onto the grill surface and cook for 15 minutes, flipping once after about 8 minutes.
  • Serve the packets slightly opened up, garnished with chopped parsley, a pinch of Old Bay seasoning and a few lemon wedges. Serve the 1 stick melted butter as a side for optional drizzling over the shrimp boil or dipping.
  • © Recipe courtesy of Recipe Tin Eats

JULY WINE CLUB:

Ranch 32 Sauvignon BlancCrisp Wine StyleRANCH 32
Sauvignon Blanc
Monterey, California

CRISP WINE STYLE

The grapes for this Sauvignon Blanc were grown on estate vineyards in Monterey County, California.  The majority of the blend hails from the San Lucas Vineyard located south of Greenfield in the sub-appellation of San Lucas.  The Sauvignon Blanc grapes were picked at optimum ripeness during the night and brought to the winery in the early morning hours. Upon arrival, the fruit was gently whole-cluster pressed, then chilled and lightly settled before being transferred to a refrigerated stainless steel tank.  Fermentation was conducted slowly at cool temperatures to retain the fruit esters and enhance the varietal aromatics.  Stainless steel tanks provide a neutral and reductive environment that serves to accentuate the wine’s crisp, zesty qualities and retain its distinctive freshness.

Vincent Catalaa Winemaker

Vincent Catalaà, Winemaker

“The warm days followed by cooling afternoon winds from the Monterey Bay enhance the melon and tropical fruit flavors. Fragrant and zesty citrus aromas with a hint of flora notes lead into a medium-bodied palate with lovely flavors of green apple and guava. The lingering bright fruit finish is crisp and refreshing, making our Sauvignon Blanc an ideal apéritif. –  Vincent Catalaà, Winemaker

Appellation: Monterey, California
Varietal: 100% Sauvignon Blanc
Analysis: 13.5% alcohol / volume
pH: 3.44
TA: 6.2 g/l
Aging: Stainless Steel tanks
Acclaim: Reviewed & approved by Doug Frost, Master Sommelier and Master of Wine.

Wine club logoJoin our WINE CLUB and enjoy these amazing wines and pairing recipes each month. Plus, you’ll receive 10% off all retail wine purchases!

 

July Wine Club: Cooper’s Blend

Photo by Sabrina S. Baksh/Regarding BBq, Inc.

Grilled Steak Burgers with Port Wine Reduction Spread

Yummy gourmet burger to grill up and enjoy at your July 4th cook out. Well-seasoned, grilled to perfection with a port wine topping, on a toasted Ciabatta bread. Enjoy with a glass of Ranch 32 Coopers Blend.

INGREDIENTS:

  • 3 pounds ground beef (preferably lean)
  • 2 tablespoons salt
  • 2 tablespoons ketchup
  • 2 teaspoons Worcestershire sauce​
  • 2 teaspoons onion powder
  • 1 1/2 teaspoons garlic powder
  • 1 teaspoon black pepper (coarse ground)
  • 1/2 teaspoon ancho chili powder
  • 4 large Ciabatta bread
  • 2 tablespoons olive oil (both plain and garlic for drizzling)
  • 8 to 10 large slices of Havarti cheese

INGREDIENTS FOR PORT REDUCTION:

  • 1 1/2 cups port wine
  • 2 tablespoons shallots (finely chopped)
  • 1 teaspoon beef soup base, plus 2 tablespoons water
  • 1 3/4 cups mayonnaise

PORT REDUCTION DIRECTIONS:

  • Gather ingredients, heat 1 tablespoon olive oil in a small pot.
  • Add Shallots and cook on medium-high heat, for 1 to 2 minutes.  Once translucent, pour in the wine.
  • Allow mixture to come to a quick boil, add the beef base, water and stir.
  • Reduce heat and let the mixture simmer for 20-25 minutes. Stir mixture occasionally.
  • Once reduced more than half and mixture has thickened (consistency of syrup) remove from heat and allow reduction to cool.
  • Once cooled, mix 2 tablespoons at a time into mayonnaise until well incorporated. It will take on a lavender hue.
  • Place in air tight container and store in the refrigerator until ready to use.

BURGER DIRECTIONS:

  • Gather the ingredients. Preheat grill for medium-high heat.
  • Combine meat with corresponding seasons. Form into four large patties or two smaller ones, depending on the size of the bread. Do not make patties too large, as you run the risk of them breaking on the grill.  Patties should be about 1 inch thick.
  • Place burger patties onto grill and cook for 7-8 minutes per side.
  • Once cooked, remove from heat and place onto a large platter or cooking sheet. Tent with foil to keep warm.
  • Cut Ciabatta bread in half, lengthwise.
  • Drizzle with plain olive oil and a touch of garlic olive oil. If you do not have garlic oil, just dust light with garlic powder.
  • Place onto grill cut side down for 2-3 minutes.
  • Once lightly toasted and warmed through, remove from heat and promptly add Havarti slices, burger patties, a generous helping of port wine spread and top halves of Ciabatta.
  • Cut into three pieces each or two if the bread is smaller. Enjoy!
  • © Recipe courtesy of The Spruce Eats Derrick Riches

JULY WINE CLUB:

Bold wine Style logoCoopers Blend Ranch 32RANCH 32
Cooper’s Blend
Monterey County, California

BOLD WINE STYLE

Nestled on the west side of Salinas Valley, directly in the path of the region’s relentless afternoon winds lies Ranch 32.  Here, warm sunny days are tempered by evening coastal fogs that often linger until mid-morning the following day.  This ideal climate lengthens the growing season, allowing the fruit to develop complex flavors and intense varietal character. 

The fruit was picked at optimum ripeness during the night and brought to the winery in the very early morning hours. The grapes were sorted, destemmed, crushed, and fermented dry in open top fermenters.  The firm cap of skins and seeds that bubbles up and forms on the surface during the red fermentation was gently punched down several times a day.  To add complexity and retain character, each variety was fermented separately, then aged with a mix of American, Hungarian and French oak. During the blending process, just prior to bottling, the proportion of each variety was chosen to accentuate richness of flavor and to maximize depth, complexity, mouthfeel and finish.

Vincent Catalaa Winemaker

Vincent Catalaà, Winemaker

“Our Cooper’s Blend is a harmonious blend of six varieties that each contribute unique flavors and characteristics to the final wine.  The Petite Sirah brings very dark, purple-edged color and intense black fruit flavors. The Merlot and Syrah offer bold blueberry and juicy cherry and the Petit Verdot contributes exotic violet aromas and concentrated structure. The Tempranillo adds a subtle spice, while a small amount of White Riesling brings heightened fruit aromatics to the blend. The result is a wine of complexity and structure, with layer upon layer of flavor.  The gentle tannins make this well-balanced wine a natural partner for a wide range of foods .” –  Vincent Catalaà, Winemaker

Appellation: Monterey, California
Varietal: 33% Petite Sirah, 28% Merlot, 20% Petit Verdot, 9% Syrah, 7% Tempranillo, 3% White Riesling
Analysis: 14.5% alcohol / volume
pH: 3.62
TA: 6.1 g/l
Critical Acclaim: Reviewed & approved by Doug Frost, Master Sommelier and Master of Wine.

Wine club logoJoin our WINE CLUB and enjoy these amazing wines and pairing recipes each month. Plus, you’ll receive 10% off all retail wine purchases!

 

Aduentus Malbec Pairing Recipe

BBQ Spice Rubbed Skirt Steak with Charred Onions & Jalapeños

INGREDIENTS:Steak

• 2 16-oz skirt steaks
• 2 tbsp balsamic vinegar
• 2 tbsp cider vinegar
• 2 tbsp corn oil
• ½ cup ketchup

SPICE RUB:
• 2 tbsp chile powder
• 2 tsp garlic powder
• 1 tbsp onion powder
• 1 tsp Spanish smoked paprika (La Chinata is the best)
• 2 tbsp light-brown sugar
• 2 tsp coarse salt
• 1 tsp dried oregano

DIRECTIONS:

Combine balsamic vinegar, cider vinegar, corn oil, and ketchup in a bowl. Add skirt steaks and marinate for two hours. Remove steaks, blot excess marinade with a paper towel, and rub both sides with barbecue spice rub.

Preheat oven to 375 degrees. Heat 12-inch cast-iron skillet over moderately high heat until just smoking. Generously film bottom with corn oil to prevent spices from burning. Cut steaks in half so they fit in the pan. Working two pieces at a time, sear steaks for three minutes on each side, transferring to sheet pan when each batch is done. Place pan in oven and cook until internal temperature is 115 to 125, approximately six minutes. Remove from oven and let rest three or four minutes before slicing. Serve topped with charred onions and jalapeños.

Charred Onions and Jalapeños:

Ingredients

  • 2 white onions, peeled and sliced into one-inch slices
  • 6 jalapeños
  • 4 small sweet peppers (mixed red and yellow, if possible)
  • corn oil (just enough to coat vegetables)
  • 1 ½ tbsp unsalted butter
  • 1 cup chicken stock
  • 2 sprigs fresh thyme

Instructions

Lay vegetables on sheet pan, coat with corn oil, and season with salt and pepper. Heat a 12-inch cast-iron skillet over moderately high heat until just smoking. Working in small batches, char vegetables on all sides. (Alternatively, vegetables can be charred on a grill.) Return all vegetables to pan, then add butter, stock, and thyme and cook uncovered over medium heat until vegetables are fork-tender and broth is reduced to a thickened sauce, about 20 minutes.

Recipe compliments of David Walzon, SW Steakhouse chef. Esquire.com

WC_Jan_2014_Aduentus_bottleAduentus Mediterráneo
Malbec Blend
mellowMendonza, Argentina

Aduentus Mediterráneo has some minerality and offers polished tannins along with a lingering finish. Malbec contributes its silkiness and luscious fruit, Tempranillo enhances structure, and Syrah adds spice. — Miriam Gomez, winemaker

Winemaker: Miriam Gomez
Appellation: Uco Valley, Mendoza, Argentina
Varietal Blend:  40% Malbec, 30% Syrah, 30% Tempranillo
Analysis: 14.5% alc/vol