Hanger Steak with Grilled Fennel Salad

hanger steak fennel salad

INGREDIENTS:
• 1 TBS crushed garlic
• ¾ cup olive oil
• 1 cup cilantro leaves, roughly chopped
• 2 TBS fresh thyme, roughly chopped
• 1 ¼ cups parsley leaves, roughly chopped
• ¾ cup mint, roughly chopped
*Please note herbs are used in 2 parts of this recipe
• 1 ½ pounds hanger steak (butchers steak)
• 2 tablespoons champagne vinegar
• 1 tsp lemon juice
• 1 tsp honey
• 4 TBS olive oil (split into 2 TBS each)
• Kosher salt to taste • freshly cracked pepper
• 2 fennel bulbs, cored and cut into wedges
• 2 large tomatoes, cut into 6 wedges each
• 3 ounces feta large dice

DIRECTIONS:
• Blend garlic, olive oil, cilantro, 1 cup parsley, thyme and ½ cup mint in a blender until smooth, pour over steak and let marinate in refrigerator for 3 hours. Whisk vinegar, lemon juice, and honey in a small bowl. Gradually drizzle in 2 Tbsp. olive oil. Season with salt and pepper.
• Prepare a grill for medium-high heat. Remove steak from marinade; season with salt and pepper. Grill until nicely browned and thermometer reads 125℉ for medium-rare, about 5 minutes per side. Transfer to a cutting board; let rest at least 10 minutes before slicing against the grain.
• Meantime, toss fennel and remaining 2 Tbsp. olive oil in a large bowl; season with salt. Grill fennel on cut sides until charred and slightly soft, about 2-3 minutes per side. Return to bowl, drizzle with vinaigrette, and toss to coat. Let cool slightly, then gently toss in tomatoes, feta, and remaining ¼ cup parsley and ¼ cup mint. Serve salad alongside the steak.© Recipe courtesy of Vintners Alliance.

FEBRUARY WINE CLUB PAIRING:

Robert Eden Cabernet SauvignonMellow style logo
Robert Eden Collection
Cabernet Sauvignon
Languedoc, France

MELLOW WINE STYLE

Robert Eden, co-owner and winemaker of Château Maris, is recognized worldwide for his commitment to sustainable and organic viticulture. The Robert Eden Collection is his latest project, made with organic grapes from the Languedoc region in the South of France. Year-round sunshine and high winds provide a dry environment, naturally keeping away pests and vine diseases. This makes for perfect conditions for organic agriculture and beautifully balanced, ripe grapes. Robert selects the best vineyards and hand-crafts each wine to bring out the purest expression of Cabernet Sauvignon. The organic grapes were de-stemmed and then fermented in concrete tanks under temperature control. Aging involves some large wooden tanks for part of the blend.

Winemaker Robert Eden“Dark ruby color. Sweet aromas of creme de cassis, kirsch, orange zest, and magnolia with a silky, vibrant, fruity medium-body and a silky, medium-length herbal tea finish with light oak flavor. A pure and simple cabernet sauvignon with sweet aromatics and a lightly herbal palate. Supple and generous wine, will go well with pizza, pasta, and everyday food.” – Robert Eden, Winemaker

Winemaker: Robert Eden
Appellation: Languedoc, France
Varietal: 100% Cabernet Sauvignon
Analysis: 12.5% alcohol / volume
Critical Acclaim: Silver Medal, 2019 World Wine Championship

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Mediterranean Baked Halibut

Mediterranean baked halibut

INGREDIENTS:
• 1 1/3 lb halibut cut in 4 pieces or baked whole
• 2 tablespoons olive oil (reserve 1 TBS)
• fresh ground black pepper
• Kosher salt to taste
• ¼ cup red onion finely diced
• 1 cup grape tomatoes halved
• ¼ cup Spanish olives halved
• ¼ cup Kalamata olives halved
• ½ cup parsley chopped
• zest of 1 lemon

DIRECTIONS:
• Preheat the oven to 425°F.
• Using 1 tablespoon of olive oil, brush the fish on both sides with the oil and season with salt and pepper and place on a parchment lined baking sheet.
• Place the fish in the oven and bake for about 8-10 minutes, until the fish is opaque in the center.
• While the fish cooks, heat the remaining olive oil in a pan over medium heat.
• Add the red onion, stirring occasionally, until the onions are soft, about 2 minutes.
• Add the tomatoes, season with a little salt and pepper, and cook for another 2 minutes until it just started to wilt and release juices.
• Stir in the olives, parsley and lemon zest and transfer the sauce to a bowl.
• To serve, place the halibut on a plate, top with the olive and tomato mixture. Serve immediately. © Recipe courtesy of Vintners Alliance.

FEBRUARY WINE CLUB PAIRING:

Robert Eden ChardonnaySilky style
Robert Eden Collection
Chardonnay
Languedoc, France

SILKY WINE STYLE

Robert Eden, co-owner and winemaker of Château Maris, is recognized worldwide for his commitment to sustainable and organic viticulture. The Robert Eden Collection is his latest project, made with organic grapes from the Languedoc region in the South of France. Year-round sunshine and high winds provide a dry environment, naturally keeping away pests and vine diseases. This makes for perfect conditions for organic agriculture and beautifully balanced, ripe grapes. Robert selects the best vineyards and hand-crafts each wine to bring out the purest expression of Chardonnay grapes.

Winemaker Robert Eden“Yellow straw color. Aromas of baked apple, phyllo pastry, butter cream, dried pineapple, and dried sage with a satin, soft, dry yet-fruity, light-to-medium body and a smooth, buoyant vanilla, cream finish with a suggestion of oak flavor. An easy-drinking Chardonnay with toasty notes of pastry and baked apples. Pairs well with everyday cooking, grilled food, mixed salads, Asian-inspired dishes or enjoy as aperitif.” – Robert Eden, Winemaker

Winemaker: Robert Eden
Appellation: Languedoc, France
Varietal: Chardonnay
Analysis: 12.5% alcohol / volume
Critical Acclaim: Silver Medal, World Wine Championship 2019

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, 4 free tasting tickets and special discounts to attend wine tasting events, classes and more!

 

Braised Short Ribs with Fine Herbs

braised short ribs

INGREDIENTS:
• 3 pounds beef short ribs
• salt and cracked pepper to taste
• ¼ cup olive oil • 2 slices bacon large dice
• 2 medium onions sliced thin
• 6 cloves of garlic sliced
• 2 cups red wine
• 2 lbs ripe tomatoes, peeled and diced (or 28 ounce can)
• 6 chives roughly chopped • 2 sprigs tarragon (save stems) chop leaves
• 3 sprigs fresh chervil (save stems) chop leaves *mix chervil tarragon and chives together and set aside
• 2 bay leaves
• ¼ cup roughly chopped parsley (save stems)
• Butchers twine

DIRECTIONS:
• Season beef ribs with salt and pepper and set aside.
• Heat the oil in a large Dutch oven over high heat. Brown all sides well then remove the ribs to a plate and brown remaining ribs.
• Pour off all but 2 tablespoon of fat in the pan. Add the bacon and cook over medium heat until it renders most of its fat but does not crisp. Add the onions and garlic and cook until soft. Stir in the wine, tomatoes, salt, and a generous grinding of black pepper. Return the ribs to the pot and bring to a simmer.
• Tie up saved herb stems with twine. Tuck them between the ribs in the braising pan. Cover the pot and reduce the heat to very low. Gently simmer until the ribs are tender enough to pierce with a fork and the meat pulls off the bone, about 2.5 to 3 hours. Alternately, if your pan is oven safe, you can braise the beef in the covered pot in a 300-degree oven.
• Take the ribs out of the sauce with tongs and transfer them to a large platter. Remove and discard the herb bundle. Skim off any visible fat on the surface of the sauce. Stir in the chopped mix of herbs and increase the heat to high. Boil the sauce until it thickens enough to coat a spoon. Stir in the parsley. Taste and season with additional salt and pepper if needed.
• Spoon the sauce over the meat and serve. © Recipe courtesy of Vintners Alliance.

FEBRUARY WINE CLUB PAIRING:

Chateau Maris Natural Selection Syrah GrenacheBold wine Style logo
Château Maris
Natural Selection
Syrah, Grenache
Languedoc, France

BOLD WINE STYLE

Robert Eden, vintner and co-owner of Château Maris, has lived in France since 1994. After traveling the world and working with renown winemakers, he began his pursuit of organic and biodynamic viticulture at Château Maris. Located within the terroir of Cru La Liviniere in the South of France, the winery is situated at the foot of the Black Mountains. Château Maris is a 79-acre estate divided into multitude of small vineyards on the hillside above the village of Laviniere, the first Cru Classe of the Minervois, in the Languedoc region. Eden’s unwavering pursuits in organic winemaking and biodynamic principles, spans over two decades, three continents and has gained world-recognition. His keen attention to environmentally conscious viticulture and top varietals of French terroir, creates wines that are reliable and a delicious choice for any dinner party with family and friends.

Winemaker Robert Eden“Notes of dark fruits, black currant. Inky purple on the glass. Full-bodied richness, beautifully integrated acidity, ripe tannin and no hard edges. It is soft with juicy tannins. Pairs well with red meat, filets or ribs.” – Robert Eden, Winemaker

Winemaker: Robert Eden
Appellation: Languedoc, France
Varietal: 70% Syrah, 30% Grenache
Analysis: 14.5% alcohol / volume
Critical Acclaim: 91 pts Wine Advocate, 2017

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Pairing Recipe August Wine Club

August Wine Club

Abbotts and Delaunay
A Tire d’ Aile
Grenache, Syrah, Carignan
Cotes Du Roussillon
France

Cotes Roussillon bottleStemmed from the encounter of two passionate winemakers, Abbotts & Delaunay wines embody the know-how of Nerida Abbott and Laurent Delaunay.

A Tire d’Aile is a range of delectable, balanced and elegant wines from classic appellations in the Languedoc region. Respecting both the soil and the vines, healthy grapes are produced with good concentration much to the delight of the birds that live in the plots.

The grapes for this wine hail from three of Roussillon’s famed terroirs; Montner (a temperate zone producing grapes that lend depth to the wine), Tautavel (a hot, dry terroir whose grapes add complexity) and Caramany (a cooler area with grapes that lend elegance). The grapes are handpicked. The Syrah and Grenache grapes are vinified traditionally while the Carignan undergoes whole bunch maceration. Pairs great with grilled meats, poultry in puff pastry and Mediterranean cuisine.

Deep in color with carmine hues, this wine has aromas of raspberry, violet, licorice and blackberry underscored by spicy notes. Full-bodied from the start with soft tannins and long on the finish.” – Laurent Delaunay, winemaker

 

Rustic Sausage Kale Pasta

Pairs well, complementing the earthy, fruit forward flavors in a Languedoc red.

Rustic Sausage Kale Pasta plate

INGREDIENTS:
• ¼ cup extra virgin olive oil
• 1 1b mild Italian pork sausage
• 1 small red onion, thinly sliced
• 1-½ cups baby kale
• 7 oz. canned Great Northern beans, rinsed and drained
• 1 lb dried penne pasta
• pinch red pepper flakes, optional
• salt and freshly ground pepper
• 5 oz freshly grated Parmesan cheese + more for serving

DIRECTIONS:
• Bring a large pot of water to a boil.
• In a large sauté pan, heat olive oil over medium high heat. Add the pork sausage, breaking it up and cook until browned. Add the red onion slices and cook for another 5 minutes. Turn heat down to low.
• Salt the boiling water and add the pasta. Cook according to the package directions. Reserve ½ cup pasta water.
• Drain the pasta. Add the beans to the sausage mixture, pasta, Parmesan cheese and reserved pasta water. Stir to mix and gently mix in the baby kale. Serve with extra cheese. Serves 4.  © Photo and recipe Always Ravenous, adapted from French Country Cooking by Mimi Thorisson.

Languedoc Style Olive Tapenade

olive-tapenadeINGREDIENTS:
• 1 cup olives (black or green olives). If you use black olives, stick to Kalamata or Niçoise.
• 2 anchovy fillets, packed in oil
• 3 garlic cloves, peeled
• 2 Tbsp capers, drained
• ½ lemon, juiced (about 1 Tbsp juice)
• 1 Tbsp olive oil*

DIRECTIONS:

• Place all the ingredients in the bowl of your food processor. Pulse until combined and the desired consistency is reached. • Serve with toasted baguette slices and wine. Yields one cup of tapenade, 4 servings. * The oil listed in the ingredients is for a chunkier tapenade. For a more traditional, spreadable tapenade, use 2-3 Tbsp olive oil. Recipe courtesy of CuriousCuisiniere.com

Domain de Nizas wine bottleSilky styleDomaine De Nizas
Les Terres Noires
Languedoc, France

The vineyard of Domaine de Nizas lies in a triangle between the towns of Pézenas, Caux and Nizas and also between two lava spurs that form a natural amphitheater which protects against extreme weather. The name ‘les terres noires’ translates to ‘the black earth’, referencing the Basalt soils that provide complex aromas and elegant structure to the wines. The Vermentino and Viognier juice were fermented in stainless steel tanks to retain varietal freshness. The Roussanne juice was fermented in seasoned French oak. The wine in oak, then underwent regular lees stirring for eight months to build texture and palate weight.

“Surprisingly expressive southern French white wine that embodies the Nizas style of balance and elegance. It is beautiful pale yellow in color with golden tints. On the nose, there are pronounced aromas of citrus, white peach and wild fennel. The fruit-driven palate is round and balanced expressing all of its complex flavors through a lingering finish.”

Winemakers: Nathalie Arnaud-Bernard
Appellation: Languedoc, France
Varietal Blend:  46% Roussanne, 36% Vermentino, 18% Viognier
Analysis: 13.5% alcohol / volume