January's Eat This! Drink That!
JANUARY’S EAT THIS! DRINK THAT! CABERNET SAUVIGNON
Classic wine and food pairings for the New Year!
Finding the inspiration to cook in January can be difficult considering the amount of time that was likely spent in the kitchen last month. Get out of the dinner rut with these tried and true recipes that pair perfectly with the ultimate food wine: Cabernet Sauvignon.
The bold flavours and high tannins in Cabernet Sauvignon make it a great match for grilled meat and other rich meals.
Medium-bodied with aromas of plum and cherry.
Full of fresh dark fruit layered with sweet caramel. Hints of fresh green herbs, brown spice, and lingering tannin make for a well-rounded wine.
Rich and full-bodied with aromas of dark fruit and herbs. On the palate, flavours of blackcurrant with notes of bell pepper.
The wine opens with stunning aromas of blackberry, black cherry, and toasty scents; the palate is concentrated with bold, velvety flavors of cassis, plum, blackberry, and dried apple.
Author: Easy Peasy Foodie
Wine pairing: Los Tilos Cabernet Sauvignon
Serves: 6 Prep Time: 5 Minutes Cook Time: 15 Minutes
- 1 tablespoon olive oil
- 1 small onion diced
- 1 small red pepper diced
- 1/2 teaspoon chili flakes
- 1 teaspoon smoked paprika
- 300 g long grain rice
- 600 ml hot chicken stock (from a cube is fine)
- Salt and pepper to taste
- 100 g frozen peas
Place the diced onion and red pepper in a reasonably large saucepan. Cover with a lid and cook over a gentle heat for 3 minutes until softened but not browned.
Remove the lid and add the chilli flakes, turmeric and smoked paprika. Cook for 2 more minutes. Add a splash of water if it starts to get a little dry.
Add the rice, chicken stock, salt and pepper. Turn the heat up and bring to the boil. Then cover with a lid and turn the heat down. Cook for 7 minutes, or until the rice is nearly cooked.
After 7 minutes add the peas and stir. Re-cover with the lid and cook for 3 more minutes or until the rice is done to your liking and the peas are hot.
Perfect BBQ Steak
Author: Food Network
Serves: 4 Prep Time: 15 Minutes Cook Time: 15Minutes
- 4 1 ¼” to 1 ½” thick boneless rib-eye steaks
- 2 tbsp. canola or extra-virgin olive oil
- Salt and pepper
About 20 minutes before grilling, remove the steaks from the refrigerator and let sit, covered, at room temperature.
Heat your grill to high. Brush the steaks on both sides with oil and season liberally with salt and pepper. Place the steaks on the grill and cook until golden brown and slightly charred, 4 to 5 minutes. Turn the steaks over and continue to grill 3 to 5 minutes for medium-rare (an internal temperature of 135 degrees F), 5 to 7 minutes for medium (140 degrees F) or 8 to 10 minutes for medium-well (150 degrees F).
Transfer the steaks to a cutting board or platter, tent loosely with foil and let rest 5 minutes before slicing.
Author: Recipe Tin Eats
Wine Pairing: Domaine de L’Olibet Cabernet Sauvignon
Serves: 5 Prep Time: 20 Minutes Cook Time: 2 Hours 30 Minutes
- 1.2kg / 2.5 lb chuck beef or other slow cooking beef cut, cut into equal 4 pieces
- 1 tablespoon salt
- Black pepper
- 3 tablespoons olive oil, separated
- 3 cloves garlic, minced
- 1 onion, diced
- 1 cup carrots, diced
- 1 cup celery, diced
- 800g/28oz crushed canned tomatoes
- 3 tablespoons tomato paste
- 2 beef bouillon cubes, crumbled
- 1 cup/250ml red wine, or sub with beef broth/stock
- ¾ teaspoon dried thyme or 3 sprigs fresh thyme
- 1 cup celery, diced
- 3 dried bay leaves
Pat beef dry and sprinkle with salt and pepper
Sear Beef: Heat 1 tablespoon olive oil over high heat in a heavy based pot. Add beef and sear each piece aggressively on all sides until very browned (3-5 minutes in total), then remove onto a plate.
Turn stove down to medium low and add remaining 2 tablespoons of olive oil. Add garlic and onion and sauté for 2 minutes. Then add the carrots and celery and sauté slowly for 5 minutes.
Add remaining Ragu ingredients and return the beef to the pot (including pooled juices). Turn the stove up and bring it to a simmer, then turn it down to low so it's bubbling very gently. Cover the pot and let it cook for 2 hours or until beef is tender enough to shred.
Shred: Remove beef then coarsely shred with 2 forks. Return beef to the pot. Simmer for 30 minutes until sauce is reduced and thickened - beef will soften slightly more during this step.
Final season: Do a taste test and adjust the seasoning to taste with salt and pepper. Also, add ½ teaspoon sugar if the sauce tastes too sour. Place the lid on and set aside until ready to serve.
Blue Cheese Burgers
Author: Fine Cooking
Wine pairing: Black Stallion Cabernet Sauvignon 2016
Serves: 4 Prep Time: 10 Minutes Cook Time: 30 Minutes
- 2 tablespoons unsalted butter
- 2 medium yellow onions, chopped (about 2 cups)
- 1-1/2 lb. ground beef
- 1 tablespoon chopped fresh tarragon
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- Vegetable oil, for the grill
- 4 oz. blue cheese, crumbled (about 1 cup)
- 4 brioche buns
Prepare a medium-high gas or charcoal grill fire.
Melt the butter in a 12-inch skillet over medium-low heat. Add the onions and cook, stirring often, until golden and soft, about 20 minutes; reduce the heat to low if the onions begin to brown too quickly.
Meanwhile, in a large bowl, thoroughly mix the beef, tarragon, mustard, and Worcestershire sauce with your hands. Form the mixture into four 1/2-inch-thick patties.
Oil the grill grate. Grill the burgers, covered, for 3 minutes. Flip the burgers and top with the cheese. Cover and continue to cook until an instant-read thermometer inserted into a burger registers 130°F for medium rare, about 4 minutes more, or 145°F for medium, about 6 minutes more.
When the burgers are nearly done, toast the rolls cut side down on the grill until browned and heated through 1 to 2 minutes. Serve the burgers in the rolls, topped with the caramelized onions.