Novembers's Eat This! Drink That!
If your partaking in “No Takeout November” and looking to save some money before the holiday season, we’ve got the great and easy meals perfect for hosting people for the big game or enjoying on a cozy and quiet night in. As winter knocks on our door, we welcome the new season with these delicious recipes and big, bold red wines!
Grenache, Mataro and Shiraz are three of the great red grape varieties that are cornerstones to the Barossa regions red winemaking pedigree. This wine combines these grapes to earn its 90+ rating showing notes of plum and raspberry as well as smoked peat and spice.
An earthy dark berry nose, this red features a full body of raspberry, cassis, oak and spice with a long, softly tannic finish. A bargain Bordeaux blend that's sure to leave you madly seeking more.
The Brew Master is a Bordeaux-style Blend that consists of Cabernet Sauvignon, Petit Verdot, Merlot, Cabernet Franc and Malbec. Full-bodied and complex with juicy dark-fruit flavours.
The Finca El Origen Estate Malbec is a true representative of the Argentine emblematic variety. A full-bodied wine of great structure and concentration this is the perfect wine to pair with food.
Asian Mushroom Lettuce wraps
Wine pairing: St Johns Road The Motley Bunch
- 11 tbsp coconut oil
- 1 yellow onion, diced
- 3 cloves of garlic, minced
- 1 tbsp ginger, minced
- 1 lb. mushrooms diced
- 2 carrots, diced
- 2 celery stalks, diced
- 2 tbsp soy sauce
- 1 tbsp rice wine vinegar
- 2–3 tsp Sriracha
- 1 tsp toasted sesame oil
- 1 can bamboo shoots (8 oz), rinsed and chopped
- 1 can water chestnuts (8 oz), rinsed and chopped
- 3 green onions, sliced
- 1 head of lettuce (e.g. butter lettuce)
- Roasted cashews, chopped
- Red cabbage, thinly sliced
- Cilantro and/or green onions, chopped
In a cast iron skillet or wok, heat oil over medium-high heat. Add onion and sauté for 3 minutes until soft. Add garlic and ginger – cook for 1 minute. Add mushrooms and cook for 10 minutes. Stir regularly to prevent mushrooms from sticking to the pan.
Once the mushrooms are softened, add carrots, celery, soy sauce and rice wine vinegar. Stir well to mix. Cook for another 5 minutes, until the carrots and celery have softened (although still crisp). Add chili sauce to your desired level of spice, and sesame oil. Stir to incorporate. Add in chopped bamboo shoots and water chestnuts. Cook for another 3-5 minutes until warmed, then add green onions and stir well to incorporate.
To serve, scoop a generous amount of filling into a lettuce leaf. Top with roasted cashews, thinly sliced cabbage, cilantro and/or green onions.
Wine Pairing: Burning Cavalier
- 2 tbsp butter
- 1 (12-oz) bottle of your favorite buffalo sauce
- 2 tbsp honey
- 1/2 tsp garlic powder
- 1/4 tsp seasoned salt
- Pinch of cayenne pepper
- 5 cups fully cooked shredded chicken
- 12 slider buns
- Ranch dressing
- Crumbled blue cheese
- Optional: sliced pickles
In a medium saucepan over medium high heat, melt butter. Add buffalo sauce, honey, garlic powder, seasoned salt and red pepper. Stir well to combine. Bring just to a gentle boil and remove from heat.
Add shredded chicken to saucepan and toss with a fork to evenly coat chicken. Place chicken on warm slider buns and top with desired amounts of ranch dressing and crumbled blue cheese and pickles if desired.
Meatball Marinara Poppers
Wine Pairing: Heritage Heroes Brew Master Bordeaux
- 1 package frozen meatballs
- 1 can crushed tomatoes
- 1 tbsp olive oil
- 1 tbsp minced garlic
- 2 tsp dried basil
- 1 tsp salt
- 1/2 tsp pepper
- 1 cup freshly grated Mozzarella Cheese
Line a baking sheet with foil. Place frozen meatballs on the tray and bake according to package instructions.
Meanwhile, heat olive oil over medium heat in a large sauté pan. Add garlic and cook, stirring, for about 30 seconds, careful not to let it burn.
Add crushed tomatoes and seasonings and stir. Bring the mixture to a boil, cover and simmer for 15 minutes.
Remove meatballs from the oven and switch the oven to broil. Top meatballs with a spoonful of sauce and about a teaspoon or so of shredded Mozzarella. Place the pan under the broiler for about ten minutes, or until cheese is melted and bubbly. Serve with toothpicks immediately.
Wine pairing: Finca El Origen Estate Malbec
- 2 tbsp vegetable oil
- 2 medium yellow onions, finely chopped
- 1 red bell pepper, finely chopped
- ¼ cup chili powder
- 1 tbsp ground cumin
- ½ tsp cayenne pepper
- 1 tsp salt, divided
- 6 garlic cloves, minced
- 2 lb. lean ground beef
- 2 (15-oz) cans dark red kidney beans, drained and rinsed
- 1 (28-oz) can diced tomatoes
- 1 (28-oz) can tomato puree
Heat the oil in a large sauce pan over medium heat until it is shimmering. Add the onions, bell pepper, chili powder, cumin, cayenne and ½ teaspoon of the salt. Cook until the vegetables have softened, about 7 minutes. Stir in the garlic and cook for another 30 seconds.
Add the beef and increase the heat to medium-high. Cook, breaking up the beef with a wooden spoon, until no longer pink, about 10 minutes. Stir in the beans, diced tomatoes (with their juice), tomato puree and the remaining ½ teaspoon salt. Bring to a simmer, then reduce the heat so it maintains a slow simmer, cover and cook for 45 minutes.
Remove the lid and continue to simmer for an additional 45 minutes. Season with additional salt and pepper to taste before serving. Garnish with shredded cheddar cheese and sour cream, if desired.