Eat This Drink That Bold Reds

November's Eat This! Drink That!

NOVEMBER’S EAT THIS! DRINK THAT! BOLD REDS!

November is the perfect month to bundle up with your favourite bold reds!

This month, enjoy the dark, damp days (and the downtime before the holiday rush) from your kitchen with a smooth glass of red wine accompanied by the perfect home-cooked meal.Not sure what to whip up this week? Take a peak at our expertly chosen food pairings that accentuate the bold flavours of this month’s wine picks

Canyon Road Merlot

Canyon Road wines were inspired by the scenic roads that wander through California's stunning wine country. This Merlot is soft and elegant with deep flavours of rich cherries and jammy blackberries.

Cimal Tempranillo

A rich and rustic wine that offers aromas of leather and red fruit prior to rich flavours of red berries with notes of mocha and toasted oak.

Mulberry Road Cellars Old Vine Zinfandel

Honest and pure, this thoroughly enjoyable Zinfandel displays plump, ripe flavours of blackberry and raspberry preserves with a hint of bramble and baking spices.

Le Grand Noir, The Stones Syrah

Intense spicy pepper and cassis aromas with a slight touch of black olive character. The palate has soft, lingering tannins with spicy plum and dark fruit flavours.

BUY THE WINE!

RECIPES:

Garlic Butter Baked Salmon

Author: CafeDelites.com

Garlic Butter Baked Salmon

Wine pairing: Canyon Road Merlot

Download the recipe card!

Serves: 4 Prep Time: 10 Minutes Cook Time: 25 Minutes

INGREDIENTS

  • 1 pound (500 g) fingerling potatoes, halved (or Yukon golds or halved white/red baby potatoes)
  • 2 tablespoons olive oil
  • 1 1/2 teaspoons salt, divided
  • 1/2 teaspoon cracked black pepper, divided
  • 4 (6 oz | 170 g) skinless salmon fillets
  • 2 1/2 tablespoons minced garlic, divided
  • 2 tablespoons fresh chopped parsley
  • 1/3 cup freshly squeezed lemon juice
  • 1/2 cup melted unsalted butter
  • 3 bunches asparagus, (18 spears, woody ends removed)
  • 2 tablespoons dry white wine (substitute with 1/4 cup low-sodium chicken broth)
  • 1 lemon sliced to garnis

INSTRUCTIONS:

Step 1:

Heat oven to 400°F | 200°C. On a large rimmed baking sheet, toss together potatoes with the oil, 1/2 tablespoon of garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Spread out in an even layer and roast for 15 minutes until they're just starting to soften and brown.

Step 2

Push potatoes to one side of the sheet pan and arrange salmon down the centre. Rub salmon evenly with 1 1/2 tablespoons of the minced garlic and 2 tablespoons of parsley. Add the asparagus to the other side of the pan.

Step 3

Combine 1/4 cup of lemon juice and 1/4 cup of the melted butter together and pour the mixture over the salmon and asparagus. Season everything with the remaining salt and pepper.

Step 4:

Return to oven and continue baking until the potatoes are golden and fork-tender and the salmon is opaque throughout, (about 10 minutes). Optional: broil in the last 2 minutes for charred edges.

Step 5:

Meanwhile, in a small bowl, combine the remaining butter, garlic and lemon juice with the wine (or chicken stock). Serve with the salmon, veggies and lemon slices!

Shredded Chicken Burrito

Author: TheGirlOnBloor.com

Shredded Chicken Burrito

Wine Pairing: Cimal Tempranillo

Download the recipe card!

Serves: 4 Prep Time: 30 Minutes Cook Time: 30 Minutes

INGREDIENTS:

Chicken:

  • 3 chicken breasts
  • 1 tablespoon olive oil
  • 2 cloves garlic minced
  • 1/3 cup salsa
  • 1/2 yellow onion sliced or diced
  • 2 cups chicken broth
  • 1 tablespoon lime juice
  • 1 tablespoon chili powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon paprika
  • 1/2 teaspoon coriander optional
  • 1 teaspoon hot sauce Tabasco
  • 1 teaspoon Sriracha hot sauce
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/3 cup cilantro chopped

Burritos:

  • 4 flour tortillas more for practice
  • Cilantro for garnish
  • sour cream
  • 1 cup shredded cheese of your choice
  • 1 can pinto beans
  • 1 red pepper sliced
  • 1 green pepper sliced
  • 1 onion sliced
  • 1 tablespoon olive oil
  • 1 tablespoon butter

INSTRUCTIONS:

Step 1:

Boil chicken in hot water for 10-15 minutes or until almost fully cooked and easily shreddable. Shred chicken once cooled and set aside.

Step 2

Heat olive oil in medium saucepan on medium heat. Add garlic and onion and cook for 2 minutes until fragrant. Add shredded chicken, broth, and all other ingredients for the pulled chicken as listed, except for cilantro. Bring to a boil, then down to a slow simmer and cook for at least 20 minutes.

Step 3

Meanwhile, heat up drained pinto beans in pot.

Step 4:

Heat oil in frying pan on high heat until it starts to smoke. Add butter and peppers and onion. Sauté with salt and pepper until vegetables are cooked but crisp and making a sizzling sound. Remove from heat immediately.

Step 5:

Fold up the tortillas (the tricky part) and fry on all sides in a pan that's placed on high heat. This will toast the burrito a bit so that it doesn't get soggy. Cut in half with a very sharp knife and enjoy!

BBQ OVEN BAKED RIBS

Author: InspiredTaste.net

BBQ OVEN BAKED RIBS

Wine Pairing: Mulberry Road Cellars Old Vine Zinfandel

Download the recipe card!

Serves: 4 Prep Time: 15 minutes Cook Time: 4 Hours

INGREDIENTS:

Ribs:

  • 2 to 2 1/2 pounds baby back pork ribs
  • Salt and black pepper

Sweet and Spicy BBQ Sauce:

  • 1 tablespoon olive oil
  • 1/4 cup finely diced onion
  • 1/2 teaspoon ground cumin
  • 1/2 cup ketchup
  • 1 tablespoon hot chili sauce
  • 2 tablespoons light brown sugar
  • 1 tablespoon apple cider vinegar
  • Salt and ground pepper, to taste

INSTRUCTIONS:

Step 1:

Heat oven to 275 degrees Fahrenheit (135C).

Step 2:

Season both sides of the ribs with a generous amount of salt and pepper then place, meat-side up, into a large roasting pan or rimmed baking sheet. (It may be necessary to cut the ribs in half in order for them to fit into the pan).

Step 3:

Cover the pan or baking sheet tightly with aluminum foil, and then bake until the meat falls easily from the bones, 3 to 4 hours.

Step 4:

While the ribs bake, make the barbecue sauce. Heat the olive oil in a saucepan over medium heat.

Step 5:

Add the onions and cook until soft and translucent, 5 to 8 minutes. Stir in the cumin and cook for an additional 30 seconds.

Step 6:

Add the ketchup, hot chili sauce, brown sugar, and apple cider vinegar. Stir to combine, season with salt then cook for 2 minutes. Set aside in preparation for the ribs to finish roasting.

Step 7:

Remove the ribs from the oven, discard the aluminum foil and generously brush both sides with barbecue sauce.

Spicy Sausage Pasta

Author: SpicySouthernKitchen.com

Spicy Sausage Pasta

Wine pairing: Le Grand Noir, The Stones Syrah

Download the recipe card!

Serves: 5 Prep Time: 5 Minutes Cook Time: 25 Minutes

INGREDIENTS:

  • 12 ounces Rigatoni pasta
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 1 pound Italian sausage- either sweet or spicy, remove casings
  • 3 cloves garlic, minced
  • 1 (14.5-ounce) can diced tomatoes, undrained
  • 1 (8-ounce) can tomato sauce
  • 1 tablespoon tomato paste
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon salt
  • 1/2 teaspoon red pepper flakes
  • 1/4 teaspoon black pepper
  • 1/2 cup heavy cream

INSTRUCTIONS:

Step 1:

Heat olive oil in a large pan and cook onion until it starts to soften. Add sausage, and break it into pieces with a wooden spoon as it cooks.

Step 2:

When sausage is no longer pink, add garlic and cook for 1 minute. Drain off any excess fat.

Step 3:

Add diced tomatoes, tomato sauce, tomato paste, basil, salt, red pepper flakes, and black pepper and simmer until thickened, about 15 minutes.

Step 4:

Meanwhile, cook pasta according to package directions. Drain and place drained pasta in a large bowl.

Step 5:

Add cream and simmer another 5 minutes, turn heat to low and stir in Parmesan cheese.

Step 6:

Pour sauce over pasta and toss to coat.

BUY THE WINES THAT PAIR WITH THESE MEALS!

BON APPETIT!

Feel inspired? Read our other Eat This Drink That articles

2019

October's Recipes (Volume 29) BC Harvest

September's Recipes (Volume 28) French Wines

August's Recipes (Volume 27) Refreshing Whites

July's Recipes (Volume 26) BBQ Reds

June's Recipes (Volume 25) Rose

May's Recipes (Volume 24) Sauvignon Blanc

April's Recipes (Volume 23) Argentina

March's Recipes (Volume 22) Pinot Grigio

February's Recipes (Volume 21) Spain

January's Recipes (Volume 20) Merlot

2018

November's Recipes (Volume 19) Big Reds

October's Recipes (Volume 18) Aromatic Whites

September's Recipes (Volume 17) Bordeaux

August's Recipes (Volume 16) 90 Point Wines

July's Recipes (Volume 15) Sunshine Sippers

June's Recipes (Volume 14) Pinot Grigio

May's Recipes (Volume 13) Sauvignon Blanc

April's Recipes (Volume 12) New World Wines

March's Recipes (Volume 11) Old World Wines

February's Recipes (Volume 10) Iberian Wines

January's Recipes (Volume 9) with Merlot

2017

November's Recipes (Volume 8) Big Reds

October's Recipes (Volume 7) Sparkling Wine

September's Recipes (Volume 6) Grenache & Cabernet Sauvignon

August's Recipes (Volume 5) Pinot Noir

July's Recipes (Volume 4) BBQ Wines

June's Recipes (Volume 3) Rosé

May's Recipes (Volume 2) Chardonnay

April's Recipes (Volume 1) Sauvignon Blanc