Tag Archives: Recipes
Braised Short Ribs with Ancho Chili Spiced-Syrah Reduction
Wine club member Karen of Tasty-Trials.com created this special recipe using our 2008 Syrah Tous les Jours. As ‘Tous les Jours’ means ‘every day’ in French, you won’t feel guilty using this entry-level priced Syrah for both cooking and enjoying during a weeknight dinner. Our hats are off to talented Karen for developing this recipe for our collective dining pleasure!
- 1 1/2 – 2 pounds boneless or bone-in beef short ribs
- canola oil
- 4 carrots
- 3 celery stalks
- 1 small fennel bulb
- 2 tomatoes
- 1 yellow onion
- 1 head of garlic
- 1 sprig of rosemary
- 6-8 sprigs of thyme
- 20 peppercorns
- 1 bottle Andrew Murray Vineyards Syrah Tous les Jours
- 1/2 cup brown sugar
- 1 tablespoon unsweetened cocoa powder
- 1 1/2 tablespoons ancho chili powder
- 1/2 teaspoon cinnamon
- 1 tablespoon unsalted butter
Preheat oven to 350 degrees.
Roughly chop carrots, celery, fennel, tomatoes and onion. Cut head of garlic in half, unpeeled. (This will all be strained out later.)
Trim excess fat off the short ribs. Season with salt and pepper, then toss in flour to coat. In a 5-6 quart dutch oven, heat canola oil on high. When oil is very hot, sear short ribs on all sides to brown. Remove from pot and reserve.
Into the same pot, add chopped vegetables, herbs and peppercorns. Pour in a small amount of wine to deglaze the pot, scraping the bottom. Add remaining wine. Stir in brown sugar, cocoa powder, ancho chili powder and cinnamon. Place short ribs back into pot, resting on top of vegetable mixture. The short ribs should be almost completely covered with liquid. If necessary, stir in some water until short ribs are almost covered.
Bring liquid to a boil on top of stove, then cover and transfer to oven and cook for 3 hours.
When short ribs are done, remove from pot and cover with foil. Pour the remaining mixture through a fine mesh strainer into a saucepan, pushing all the liquid out. Discard solids. Simmer sauce to thicken, then stir in butter.
Serve short ribs with sauce over your favorite mashed potatoes.
We hosted a complimentary Wine Club Appreciation Party at our Los Olivos winery in June. The big hit of that afternoon was our Sangria. Many of our wine club members have been asking me how to make Sangria, AMV style. Of course, there are myriad ways to make it, but the key to good Sangria is to start with good wine. I must admit that I found myself feeling a bit like Merlin as I added a little of this and a little of that to create the desired potion. No, I didn’t wear a cape and a pointy hat to the party, but I hope you’ll find this blend ‘magically’ refreshing!
Magically Refreshing Summer Sangria
- 1 bottle AMV Esperance
- 1 bottle AMV Sanglier Rose
- 1 bottle AMV Syrah Kingsley Vineyard
- Juice from: 3 oranges and 3 limes
- 2 lemons – thinly sliced and seeds removed
- 2 limes – thinly sliced and seeds removed
- 2 oranges – thinly sliced and seeds removed
- 3 tsp granulated sugar
- 18 oz ginger ale
- Sparkling water (we like Pellegrino) to taste
Mix the wine, orange and lime juices, and sugar together in a large container. Add fruit slices and gently stir to combine.
Just prior to serving, add ginger ale and sparkling water to taste, and additional fruit as a garnish.
Add ice and serve!
We feel fortunate to be able to earn our living doing what we love and running a small family-owned business. The one drawback, however, can be lack of time. This can create a bit of a conundrum; we love good food, but rarely have time to prepare it. That’s where having wonderful friends who are passionate about cooking comes in and where being a winemaker is handy. After a long day of bottling wine in Los Olivos, there’s nothing better than going to a friend’s home for a delicious homemade dinner. They know we appreciate the food, and they also know we’re likely to bring some tasty wine!
Rather than share fancy restaurant-style recipes with you that take hours and hours of preparation, we’ve asked our friends to share some of their favorite, reliable recipes with you. These are real recipes, made by normal people – dishes a non-professional chef can prepare in his or her own kitchen. Of course, that doesn’t mean we won’t occasionally pepper them with a menu item from one of our favorite Santa Ynez Valley chefs too…
Oh, and we might suggest an Andrew Murray Vineyards wine to pair with the recipe too.
Let us know what you think – and we’d love to post some of your favorites too. If you have a special recipe that you’d like to share, email it along with a photo to: firstname.lastname@example.org.
Our Swedish friend, whose nickname is Frau (don’t ask), claims to not know how to cook, but we beg to differ. She and her husband have traveled extensively in Asia, so many of her dishes are Asian-inspired.
Frau’s Halibut with Thai Banana Salsa (Serves 4)
For Halibut & Marinade:
- 2 pounds halibut
- 1 cup orange juice (fresh squeezed if you have it)
- 1 cup soy sauce
- Splash of olive oil
- ½ cup light brown sugar (packed)
- 2 tbsp chopped ginger (many markets carry this in a jar in the produce section – look for Christopher Ranch – fresh is fine, just more work)
Thai Banana Salsa:
- 4 firm bananas
- 1/2 cup finely chopped red bell pepper
- 2 tbsp chopped cilantro for garnish
- 2 tbsp Thai fish sauce
- 2 tbsp fresh lime juice
- 2 tbsp orange juice (fresh is best)
- 2 tbsp light brown sugar
- Sriracha Hot Chili Sauce to taste
- 2 tbsp soy sauce
Mix marinade ingredients together and marinate halibut for a minimum of 12 hours.
Slice bananas (about 1/8 inch thick). In separate bowl, combine remaining ingredients, then pour over bananas and gently combine.
Bake halibut at 350 degrees for about 20 minutes (depends on thickness, check for doneness).