holiday – Purple Cowboy Wines: Tenacious Red, Trail Boss Cabernet

Father’s Day Feast

June 15, 2017June 16, 2017wsbrandsites

Purple Cowboy Trail Boss Cabernet is perfect for the dad who loves movies starring John Wayne, Clint Eastwood and Randolph Scott. This wine captures the love of all things western. It’s sturdy enough to stand proudly next to a Father’s Day feast of grilled Porterhouse steak, barbecued ribs and over-sized burgers.

Tips to Grilling Greatness

Prep and maintain your grill for barbeque success.

Keep your grill grates clean! At the end of grilling, while grill is still hot, brush grill with a steel grill brush and then lightly oil with a clean kitchen towel.

Avoid washing your grill grates with detergent or abrasive cleaner. Much like a good cast iron pan, your grill will form a layer of carbon and become a non-stick surface—but only if you don’t use harsh cleaners!

Essential grill tools: Long pair of heavy-duty, spring-loaded tongs, long heavy-duty spatula, long-basting brush, long-handled stiff metal grill scraping brush and a spray water bottle to extinguish flare-ups. Except for the spray bottle, commercial restaurant grade is best! Webrestaurant Store and Amazon are good on-line sources.

For either gas or charcoal/wood grills: be sure to preheat grill with lids closed for three minutes and re-oil the grill grates prior to grilling.

Thinner cuts should be placed directly over heat (direct heat grilling). Larger, thicker cuts should be cooked away from the source of heat with the lid closed (indirect heat grilling).

Handle meat a little as possible during cooking.

Great reading (and Father’s Day Gifting) about grilling and barbequing from the experts:

License to Grill by Chris Schlesinger
Franklin Barbeque: A Meat-Smoking Manifesto by Aaron Franklin
Steven Raichlen’s BBQ USA
Seven Fires: Grilling the Argentine Way by Francis Mallmann and Peter Kaminsky

Cheers to a fantastic Father’s Day Feast!

Burgers and Cabs!

June 7, 2016July 14, 2016wsbrandsites

Happy cookout season, friends! With temperatures rising outside, these days we’re planning our meals around what can be tossed on the grill. And, with Father’s Day just around the bend, we’re lining up our favorite grilling recipes for an ample amount of summer cookouts.

When it comes to grilled meats, we recommend our award-winning Purple Cowboy Trail Boss Cabernet. This wine recently won double GOLD at the Taster’s Guild 2016 International Wine Competition and pairs deliciously with grilled red meat. Try Trail Boss with thick grilled cowboy steaks, tri-tip, roasts, stews and burgers.

Speaking of burgers, this recipe for bacon burgers topped with brie is on our must-have list this season.

Wishing you and yours a very happy Father’s Day and incredible summer ahead!

Bacon Burgers on Brioche Buns

(recipe via Food & Wine)

INGREDIENTS

2 medium red onions, thinly sliced
6 tablespoons extra-virgin olive oil, plus more for brushing
1/2 cup mayonnaise
2 tablespoons fresh lemon juice
Salt and freshly ground pepper
8 slices of thick-cut bacon (12 ounces)
3 pounds mixed ground chuck and ground sirloin
12 ounces brie, sliced
8 brioche burger buns, split

Preheat oven to 400°. On a rimmed baking sheet, toss the onions with 2 tablespoons of the olive oil and roast until softened, about 20 minutes. Bake the bacon on a lined baking sheet while you’re roasting the onions (provided your oven can accommodate both).
Meanwhile, in a small bowl, whisk the mayonnaise with the lemon juice. Gradually whisk in the remaining 1/4 cup of olive oil and season with salt and pepper.
Light a grill or preheat a grill pan. Form the ground meat into eight patties. Season generously with salt and pepper and brush with olive oil. Grill over moderately high heat until well-browned on the bottom, 5 minutes. Flip the burgers, mound the brie on top and grill for 4 minutes longer, until the cheese is slightly melted and the burgers are medium-rare.
Spread the lemon mayonnaise on the cut sides of the buns; set the burgers on the bottoms and top with the bacon and onions.

Summertime Grill-fest

July 2, 2015July 15, 2015wsbrandsites

It’s hot out there, far too hot to turn on the oven, and the great outdoors are calling (even if it’s only as far as the back yard). Not to mention, the Fourth of July this Saturday provides the perfect opportunity to flex those grilling muscles in preparation for more summer cookouts and holidays.

May we present, one of the tastiest grilled sandwiches, that just to happens to pair deliciously with a glass of Purple Cowboy Tenacious Red (recent winner of the Chairman’s Award ‘Unanimous GOLD’ and Best of Class at the Riverside International Wine Competition!).

Hanger-Steak Sloppy Joe’s with Chopped Slaw

From Food & Wine Magazine

The Day Before: Glaze the Hanger Steak
GRAB:
8 dried guajillo chiles, seeded
4 large garlic cloves
2 t. dried oregano
6 T. canola oil, plus more for brushing
Salt and freshly ground pepper
1 trimmed hanger steak (about 1 pound), cut into 4 pieces
1 large onion, finely chopped
1/4 c. light brown sugar
1/4 c. cider vinegar

In a medium microwave-safe bowl, cover the chiles with water and microwave at high power until softened, 5 minutes. Let cool slightly. Transfer the chiles and 1/2 cup of the soaking liquid to a blender. Add the garlic, oregano and 4 tablespoons of the canola oil; puree until very smooth. Strain the puree and season with salt and pepper.
Season the steaks with salt and pepper and rub with half of the chile puree. Transfer the steaks to a resealable plastic bag and refrigerate overnight.
In a medium saucepan, heat the remaining 2 tablespoons of oil. Add the onion and cook over moderate heat until softened, about 7 minutes. Add the remaining chile puree and cook, stirring, for 2 minutes. Add the brown sugar and vinegar and simmer for 3 minutes. Season the glaze with salt and pepper.
Light a grill or preheat a grill pan. Brush the steaks with oil and grill over moderate heat until medium-rare, 12 minutes; brush with 3 tablespoons of the glaze in the last 2 minutes. Let the steaks rest for 5 minutes before slicing 1/2 inch thick. Serve the steaks with the remaining chile glaze.

On the 4th:
GRAB:
1/2 cup mayonnaise
2 tablespoons cider vinegar
1 tablespoon sugar
Salt and freshly ground pepper
12 ounces shredded coleslaw mix
Chile-Glazed Hanger Steak, plus leftover glaze, coarsely chopped
3/4 cup low-sodium chicken broth
6 brioche burger buns, toasted
Lettuce and tomato slices, for serving

In a bowl, whisk the mayonnaise, vinegar and sugar and season with salt and pepper. In a food processor, pulse the coleslaw until coarsely chopped. Stir the slaw into the dressing and let stand for 10 minutes.
In a large saucepan, combine the remaining glaze and the broth and simmer over moderate heat until reduced by half, about 5 minutes. Add the chopped steak, season with salt and pepper and cook until just heated through, about 2 minutes.
Top the brioche buns with the lettuce and tomato and mound the steak on top. Using a slotted spoon, cover with the coleslaw. Close the Sloppy Joes and serve.

Father’s Day Grillin’ Gift Ideas

June 17, 2015June 17, 2015wsbrandsites

In case you haven’t heard, this Sunday, July 21, is Father’s Day. Though we’re hardly ever in need of a reason to light the grill, these fun grilling gifts can make it even more exciting:

Let them know just WHO grilled those steaks with a custom steak branding iron.

This set of wood chips gives him the option of infusing distinct and natural flavors of mesquite, hickory, or apple into his barbeque fare. They work for both gas and charcoal grills!

A regular after-hours griller? Pick up these grill tongs with built-in LED lights. Now we’re cookin’!

This summer is sure to get a whole lot hotter with a Jalapeno Poppers Grilling Rack. Yep, poppers, right on the grill. Genius!

And don’t forget that bottle of Purple Cowboy Tenacious Red or Trail Boss Cabernet Sauvignon – the perfect pair with just about any meat you’re grilling up. Find both in our online wine shop or fill out this form here and our Wine Sisters behind the scenes will help find it at a store near you.

Celebrating the Kentucky Derby

April 22, 2015April 22, 2015wsbrandsites

The 141st running of the Kentucky Derby is on Saturday, May 2, and you better believe we’ll be cheering on the top horses during the ‘greatest two minutes in sports,’ surrounded by friends, family, delicious eats and tasty cocktails!

Below are some Derby Day decorating ideas and a recipe for Hot Brown Bites that puts a new and tasty spin on the classic Hot Brown. Enjoy!

No Derby Day celebration is complete without a picture-perfect bar cart. Don’t forget the roses!

Set the table with decorative dishes and servingware fit for the occasion.

Serve a classic cocktail – the Mint Julep! We love this classic recipe here.

And a slice of cake, coconut cake to be exact. We’re fans of this tasty recipe here.

On the food menu: Hot Brown Bites. Hot Browns have been a Louisville tradition since the 1920’s. Click here to read about the history of The Brown Hotel’s “Hot Brown,” and get the recipe for the original Hot Brown here.

Hot Brown Bites

1. Brush slices of baguette with olive oil and toast until light brown.

2. Top baguette slices with turkey, Mornay sauce (we jazzed ours up with a squeeze of lemon and a couple of dashes of cayenne) and diced tomato.

3. Flash briefly under broiler until sauce bubbles.

4. Finish with toppings of chopped bacon, parsley and dusting of paprika.

Enjoy!

Cozy Up with Whiskey Sister Cowboy Cocktails

December 18, 2014wsbrandsites

Purple Cowboy is ringing in the new year with Whiskey Sister, and we’ve rustled up a few irresistible bourbon cocktails that will keep you and yours “fa la la la la-ing” all season long.

Coming in from the Cold

Whether you are skiing the trails, working the land, or outside stringing up the lights, nothing beats coming home and warming up. We recommend the Caffee d’Alpi, out of Boulder, CO that starts with your favorite hot coffee with bourbon, honey, and whipped cream for a mug full of delicious.

Or put a pot on the stove to simmer with Emeril’s Bourbon Spiked Hot Chocolate for a toastier take on hot cocoa. Top each cup with whipped cream, and you can even add a splash of bourbon when you whip that up, too!

New Classics

The Clint Eastwood—named in honor of the king of the spaghetti western—is a twist on the ultimate bourbon classic, the Manhattan using spiced vermouth with Italian Amerena cherries. Mix the bourbon, vermouth, and orange bitters in a shaker and strain into individual cocktail glasses.

For the whiskey-sour lovers out there, we’ve got two options that bring winter-time citrus flavors together with our favorite bourbon.

To make the Big Texan Bourbon and Grapefruit, from Austin-based chef James Holmes, combine fresh-squeezed grapefruit juice, simple syrup, and bourbon, and then shake and strain into ice-filled rocks glasses. Pucker up and enjoy!

The Ginger Gold Rush from Saveur uses ginger liqueur, lemon juice, and bourbon. Mix in a shaker and serve straight up, garnished with a cherry.

Bourbon South of the Border

A large batch of horchata, a Mexican rice drink made of rice and cinnamon, is perfect for the holidays all by its lonesome. But why not pair it up with Whiskey Sister Bourbon for a real kick? Now you’re giving eggnog a run for its money.

Since you can make the rice drink in advance and add the bourbon to pitchers or individual glasses, this is great for a crowd of thirsty cowboys and cowgirls. Start with a basic horchata recipe, or try Horchata with Cinnamon and Vanilla-Spiced Bourbon from food blog Tomato Tart, which brings in some more complex flavors. Whatever you chose, the smoky bite of the bourbon will help to balance the sweetness of the horchata.

We hope you enjoy the bourbon cocktails here, share your own favorites with us in the comments below. Whatever you are celebrating this year, and however you celebrate, we at Purple Cowboy and Whiskey Sister wish you a joyous and safe holiday season!

Grilling Recipes for Labor Day Weekend

August 27, 2014August 27, 2014wsbrandsites

Add a little spice to your grill this coming Labor Day weekend, and try something new! We gathered some of the tastiest marinades, sauces and sides from our own grillin’ Wine Sisters and pulled together this grilling guide for your three-day Labor Day weekend.

Sue’s Grilled Steak Marinade

Shhh, don’t tell anyone, but the secret to this mouth-watering marinade by our very own Wine Sister Sue, is the soy sauce. Just mix her simple ingredients in a bowl, refrigerate to set the marinade, and you’re ready for the grill! It tastes divine on a flank steak.

Ingredients:

1 inch piece of fresh ginger, coarsely grated
4 cloves of garlic, coarsely chopped
1⁄2 lemon, juiced
2 cups red wine
2/3 cup soy sauce
1⁄2 cup olive oil
1 bay leaf
6 sprigs fresh parsley

Directions:

Combine all ingredients in bowl.
Put steak in a covered dish. Pour marinade over steak and refrigerate. Marinate for several hours.
After marinating steak, pour remaining marinade into small saucepan. Bring to boil. Cook until reduced by half, about 30 minutes.
Grill steaks and serve with the reduced sauce.

Angeles’ Grilled Spicy Lime Chicken Kabobs

Gather up your cilantro, basil, oregano, pepper and lime for this tasty recipe with a kick. Slather up your chicken kabobs and pair with one of Angeles’ special side dishes below.

Ingredients:

1/4 cup fresh lime juice
1/2 tsp. red pepper flakes
1/2 tsp. black pepper
1/2 tsp. kosher salt
3-4 strips of lime zest
3 cloves garlic, minced
1/4 cup chopped cilantro
1/4 cup chopped basil + oregano
1/2 cup olive oil

Directions:

First combine the lime juice and salt in glass or ceramic bowl until salt is dissolved. Add the red pepper, black pepper, and minced garlic. Whisk briskly. Add lime zest, cilantro, basil, and oregano then stir gently until combined.
Place chicken chunks in glass casserole dish (tip: lightly salt/pepper chicken prior to adding to marinade), pour freshly made marinade over the top and refrigerate for 1-4 hours.
Skewer chunks of chicken, and grill.
Serve with Mexican Crema dipping sauce.

Dipping Sauce:

1 cup Mexican Crema
1 jalapeño – seeded, stemmed, and diced
1/8 tsp salt
1/8 tsp chili powder

Directions:

Combine all ingredients & refrigerate until use.
Enjoy with your chicken kabobs.

Angeles’ Chile-lime Grilled Corn:

For an excellent side dish to go along with your meal, spice up your corn with this clever recipe. Just slather the mixture over your freshly grilled corn.

Ingredients:

1/2 cup mayo
1/2 tsp. chili powder
1/8 tsp. cumin
1/2 tsp. salt
1/2 tsp. pepper
1/4 cup chopped cilantro
6 ears corn

Directions:
1. Grill corn until browned on all sides.
2. Meanwhile, combine all other ingredients except cilantro. When corn is grilled, slather immediately with the sauce. Place on platter and sprinkle with cilantro.

Optional: also sprinkle with a crumbly Mexican cojita cheese or parmesan.

Mama’s Pasta Salad

To top off this labor day weekend meal, Angeles included her favorite pasta salad recipe. With a little spice and Mexican Crema, you can create the perfect pasta salad, sure to be a quick favorite at the BBQ.

Ingredients:

1 lb. pasta, cooked per instructions (preferably small shells)
1 cup prepared charro beans OR
1 can (15 oz.) chili-ready beans, partially drained
1 cup diced fresh tomatoes (any kind)
1 yellow or orange bell pepper; blackened, stemmed, seeded, diced
1/2 red onion, diced or minced
1/2 cup cilantro
1 cup Mexican Crema
1 cup Salsa (tip: Angeles recommends the spicy, chunky, homemade style)
1/3 cup mayo
2 cloves garlic, minced
1/2 tsp. cumin

Directions:

1. Cook pasta per instructions. Meanwhile, combine Mexican Crema and all following ingredients. Refrigerate. When pasta is cooked and drained, rinse with cool water and shake to remove as much water as possible.

2. Add diced veggies and toss. Fold in the sauce slowly, so it’s creamy but not over-wet. Chill, then serve.

3. Enjoy!

“The layered flavors give it a luscious, ‘Mama’s been in the kitchen cooking for three days’ flavor (especially if you use prepared charro beans in the pasta salad),” Angeles says.

Chelsea’s Favorite Honey Lime Sriracha Marinade

Bask your chicken or pork in this tasty marinade with enough lime to brighten up the flavor, and bathed in honey and Sriracha for an extra punch of flavor.

Ingredients: (Good for about 2 lbs. of meat)

Zest of one lime
Juice of one lime
2-3 cloves garlic, chopped
1/4 cup honey
5 tbs apple cider vinegar
2-3 dashes of Worcestershire sauce
2 tbs. Sriracha (or more if you like it spicy)
1 tsp. salt
1 tbs. olive oil or vegetable oil

1. Combine all ingredients in a blender.

2. Put marinade and meat in a plastic bag or sealed container. Let chicken marinate for 1-2 hours and pork for 1-4 hours.

3. Grill, and enjoy!

Grilled Pineapple Chili Porkchop via Cookin’ Canuck

This pineapple chili glaze will spring the life back into your pork! With a few tips from the Cookin’ Canuck, you’ll have the perfect glaze to rub over your Labor Day porkchops. Get the recipe by Cookin’ Canuck.

Might we add, both Purple Cowboy wines pair excellently with steak and grilled meats. Is your mouth watering yet? Happy grilling!

Don’t forget these outdoor entertaining tips from the Wine Sisterhood Blog for your stress-free and fun Labor Day weekend preparation!

Mother’s Day Treats & Eats

April 30, 2014May 1, 2014wsbrandsites

Mother’s Day is Sunday, May 11. We’re giving you ample time to plan out the perfect day and pay tribute to all the Moms in your life. Mom was the first one to patch up that scraped knee when you fell off your first tractor, or to dust away the dirt the first time you were bucked off a horse.

Its time to celebrate her! We’ve gathered some ideas that might help you express your love for these ladies with gracious amounts of all of her favorite things, wine, chocolate, food, and you!

Spoil her, let her sleep in a little longer and prepare her breakfast in bed. Nothin’ says love like heart-shaped toast and eggs! (Image via Pip and Ebby)

Just as perfect as this idea is for Valentine’s Day, it is also full of love for Mother’s Day. Eggs, toast, pancakes or bacon (yes, bacon) – get creative and whip up her favorite!

If you like to bake, this is your time to shine! Bake Mom a cake! Or a pie, or cupcakes, or how about a Flower Pot Cake? Because Moms seem to have a knack for making things grow. (Image and recipe via Will Cook for Friends)

Now, the real fun starts with dinner. If you do a roast, you can set it out early to let simmer. We recommend a beef, chicken, or a classic lamb roast which pairs beautifully with Purple Cowboy Tenacious Red’s hints of black cherries, plum, cola, rose petal and vanilla. Purple Cowboy Tenacious Red pairs particularly well with this buttery and tender Unbelievably Easy Roast Beef via Crepes of Wrath.

Unbelievably Easy Roast Beef

Cook time: 1 hour

Total time: 1 hour

Serves: 6

Ingredients

1 2.5 lb boneless eye-round roast, tied
2 teaspoons kosher salt
1 teaspoon + 1 tablespoon olive oil
1 teaspoon ground black pepper
2 teaspoons dried oregano
2 teaspoons dried basil
1½ teaspoons crushed red pepper flakes (this is a good amount and makes a decently hot roast, so cut it back to 1 teaspoon if you’re sensitive to heat)
3 cloves of garlic, finely minced to a paste (see the photos above for an explanation)

Instructions

The day before you plan to cook the roast, sprinkle the salt evenly over the meat, rolling it on your board to pick up excess salt that has failed to stick. Wrap it with plastic wrap and refrigerate it overnight, or at least for a few hours the day of.
Place the oven rack in the middle position and preheat the oven to 250 degrees F. Remove the roast from the refrigerator and use paper towels to dry excess moisture from the meat. Rub the roast all over with the teaspoon of oil before evenly sprinkling on the oregano, basil, red pepper flakes, pepper and garlic.
Heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat until it just begins to simmer and slightly smoke. Add the roast and sear until richly browned on all sides (including the sides and the ends), 3 to 4 minutes per side.
Transfer the roast to a wire rack set inside a rimmed baking sheet and sprayed with Pam. Roast the meat for 1 hour and 20 minutes, or until the meat reaches 115 degrees F on a meat thermometer. Turn the oven off, leaving the roast in the oven for another 30-40 minutes, or until the roast reaches an internal temperature of 130 degrees F for medium-rare or 140 degrees F for medium. Do not cook the roast past medium or the meat will be too dry!
Remove the roast from the oven to a carving board and allow to cool for at least 15 minutes. Slice the meat as thinly as possible and serve with potatoes, vegetables, and/or crusty bread.

– See more at: Crepesofwrath.com

Uncork your Purple Cowboy, slice thin and serve.

For dessert, do a little chocolate research. Find out what pairs well with her favorite wine. Try the Wine Sisterhood wine and chocolate pairing guide.

With Purple Cowboy wines, we recommend milk chocolate or dark chocolate and caramel. Nothing too extravagant, but we’ll bet it will be a day she won’t forget.

And lastly, we took the hard part out of finding Mom a gift. We pre-packaged some of the favorite Wine Shop goodies into one Mom-themed gift package! Happy Mother’s Day!

St. Patrick’s Day Corned Beef Recipe

March 12, 2014March 14, 2014purplecowboy

Here at Purple Cowboy, we’re big fans of following tradition, especially when those traditions involve food. So, you bet we have a plan for this St. Patrick’s Day! On our menu this holiday: Corned Beef.

We’re following the recipe below from Chow.com to make some unforgettable Corned beef. Join us in cooking up a feast this holiday! But act fast, this recipe calls for curing your own meat for at least three days.

Make a visit to your favorite butcher and start the brine for this delicious recipe this week. When it’s cooked and ready to dig into, open up a bottle of Purple Cowboy Tenacious Red and savor this well-earned treat.

Corned Beef and Cabbage with Horseradish Cream Sauce
From Chow.com

Ingredients:

For the brine:

6 cups water
3/4 cup kosher salt
1/3 cup packed light brown sugar
1/4 cup pickling spice
1 (5-pound) beef brisket

For the corned beef, cabbage, and sauce:

1 medium yellow onion, quartered
3 large carrots, peeled and cut crosswise into thirds
6 medium garlic cloves, smashed
1 cup sour cream
2 tablespoons prepared horseradish
2 tablespoons Dijon mustard
1 teaspoon freshly squeezed lemon juice
Kosher salt
Freshly ground black pepper
1 medium head green cabbage, cut through the core into 6 wedges

Instructions:

For the brine:

Combine the water, salt, sugar, and pickling spice in a large saucepan and bring to a boil over high heat, stirring until salt and sugar have dissolved. Remove from heat and let cool to room temperature.

Poke several holes on all sides of the brisket with a knife or metal skewer and place in a 2-1/2-gallon resealable plastic bag. Pour the brine over the meat (making sure the meat is completely submerged), press out excess air, seal the bag, and place in a 13-by-9-inch baking dish. Refrigerate for 3 days or up to 1 week.

For the corned beef, cabbage, and sauce:

Remove the beef from brine and brush off any spices that have stuck to the meat. Place in a Dutch oven or large, heavy-bottomed pot with a tightfitting lid. Add the onion, carrots, garlic, and enough cold water to cover. Bring to a boil over high heat and then reduce to a simmer. Skim any foam that floats to the top, cover, and simmer until meat is fork tender, about 2 to 3 hours.

Meanwhile, combine the sour cream, horseradish, mustard, and lemon juice in a medium nonreactive bowl. Season with salt and freshly ground black pepper as needed, cover, and refrigerate until ready to serve.

Once the beef is fork tender, add the cabbage to the pot, cover, and cook until cabbage is easily pierced with a knife, about 10 to 15 minutes.

Remove the beef to a cutting board and let rest for 10 minutes. Trim fat as desired and thinly slice against the grain. Serve with vegetables and horseradish sauce.