wine pairing – Purple Cowboy Wines: Tenacious Red, Trail Boss Cabernet

Mardi Gras-inspired Muffulettas

February 24, 2017February 28, 2017wsbrandsites

Muffulettas were invented in 1906 at that very same Central Grocery in New Orleans. It’s a sandwich built on a whole loaf of round sesame bread — the whole loaf turns into a sandwich. Muffulettas are then stuffed with salami and ham, loaded with Provolone and made unique with a perfectly greasy olive salad – the oil soaks into the bread for the perfect February treat. The flavors came from a late 1800s, Sicilian wave of workers that entered New Orleans in big numbers, bringing their tasty cuisine to Southern Lousiana. If you really want to eat like a local, eat your muffuletta with local Zapp’s potato chips and you’re set for the season.

When serving, muffuletta sandwiches are delicious with red wines like Purple Cowboy Trail Boss Cabernet and Purple Cowboy Tenacious Red – the salty mix of olives and salami brings out the fruitiness of the wines.

Here’s the Wine Sisterhood’s take on the Muffuletta sandwich – happy munching!

Olive Salad Ingredients:

1 cup chopped green olives
1 cup chopped black olivesed
1 tablespoon capers
1/3 cup diced roasted red bell pepper
1/4 cup diced celery
2 tablespoons parsley, chopped fine
2 teaspoons garlic, minced
2 tablespoons red wine vinegar
2 tablespoons olive oil
Salt and pepper, to taste

Sandwich Ingredients:

1 round loaf of Italian bread — anywhere between 6 and 10 inches in diameter, cut in half crosswise with the insides scooped out

at least 4 ounces each thinly sliced salami, deli ham and mortadella

at least 4 ounces thinly sliced provolone cheese

Directions:

At least 6 hours before preparing sandwich Make the olive salad by mixing together the chopped green and black olives, capers, roasted bell pepper, celery, parsley, garlic, red wine vinegar, olive oil and salt and pepper. Set in a non-reactive bowl and put the bowl in the refrigerator.

Queso and Purple Cowboy for the Big Game!

January 27, 2017wsbrandsites

Next Sunday, eyes will be glued to the TV, watching THE big game of the year. Our bellies will be glued to all the tasty treats this all-American tradition entails. The Wine Sisterhood shared this almost-effortless queso dip recipe that is perfect to bring along to that game-day party.

Queso

Ingredients:

1 bell pepper – chopped fine
1 onion – chopped fine
3 stalks celery – chopped fine
1 pound hamburger meat
2 tablespoons taco seasoning
1 18-ounce can of diced tomatoes, drained
1 4-ounce can of diced green chile peppers, drained and rinsed
2 pounds American cheese
Salt and pepper to taste

Directions:

Step one: Open a bottle of wine, pour yourself a glass and sip. (Don’t forget! You can search for any of the Middle Sister Wines using the wine locator here. And remember, all of the wines featured in this post are available in the Middle Sister Online Wine Shop.)

Step two: Heat 1 tablespoon neutral oil over medium-high heat in a large saucepan or dutch oven.

Step three: Add bell pepper, onion and celery, stir to combine. Saute vegetables for about 3-4 minutes, stirring constantly. Add hamburger meat, stir to break up. Cook until brown. Add taco seasoning. Stir through until combined.

Step four: Add drained diced tomatoes and rinsed chile peppers. Stir through until combined.

Step five: Add American cheese in chunks and stir through to incorporate.

Serve with tortilla chips or large corn chips and enjoy! Keep a batch warm in a slow cooker for all-day enjoyment. Pair with a glass of Purple Cowboy Trail Boss Cabernet!

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.

Planning a Cowboy Thanksgiving

November 7, 2014November 7, 2014wsbrandsites

Over here at Purple Cowboy, we are thankful for the grapes that make the wine, the horses that carry cowboys near and far, and our health, home, and families. In celebration of the first American holiday, we’ve assembled a range of Thanksgiving recipes that are sure to please, and a few simple, homey decorating ideas for your celebration.

First, the Grub

There’s no place like home for the holidays, and that starts with a good, hearty meal. We’ve put together some of the web’s best recipes for turkey plus our favorite sides. And of course Purple Cowboy Tenacious Red or Trail Boss Cabernet partner up nicely with anything you see here.

5 Ways to Do Turkey

The big day calls for a big bird! Take a look at these turkey-cooking tips plus an overview of cooking methods that put the focus on moist and tasty results.

Brine It! The Pioneer Woman swears by brining for the most reliably juicy meat. If you’re considering this method, it works best with a fresh turkey (frozen birds have a saline solution added and they can end up extra salty). Also check out Saveur’s Brined and Roasted Turkey and Alton Brown’s Brined Roast Turkey.
Southwestern Flavors: Get creative with the rub and bring your favorite flavors together for a bit of kick. Spices like cumin, smoked paprika, and coriander are ones to consider. Don’t forget the heat, from your chile of choice. There is no shortage of recipes to draw from if the flavors of the Southwest inspire you.
On the Grill: Why not bring the cooking outdoors? BBQing the turkey gives your kitchen a rest, and offers an easy way to work with individual turkey parts, or a spatchcocked bird if that is a better option for your family. For more on grilling turkey take a look at this overview at About.com, or Sara Moulton’s recipe on Food Network.
Smokin’ Good! If you take your BBQ seriously, why not smoke the bird, another way to guarantee seriously tender meat. You can use a regular grill, or a smoker. The guys over at Amazing Ribs and Smoker-Cooking have a lot to say on the subject. Esquire also offers up a tip or two, while Alton Brown has a brined/smoked combo.
In the Fryer: Deep frying the bird seals in juices and gives you moist and tender meat, crispy skin, and a lot of taste! Just be sure to keep it safe: only fry outside, away from anything flammable. This method works best with a small to medium sized turkey. The National Turkey Federation has a step-by-step tutorial that will get you frying your way to dinner in no time. If you are itching to try this method take a look at the recipes on Food Network and About.com as well.

Super Sides

Seems like every family’s got at least one or two favorite turkey-day recipes. But if you’re looking for a new take on an old favorite, there are literally thousands to sift through. Purple Cowboy has narrowed it down to just a handful that we can’t wait to serve up.

Buttermilk Cornbread Stuffing with Sausage: Buttermilk in the cornbread makes this, from the Beekman Boys, one of Country Living’s all-time best Thanksgiving recipes.
Sweet Potatoes with Praline Streusel: Here’s a rich and delicious sweet potato side from Country Living, topped with an irresistible pecan topping. Baked until it’s bubbly and crisp on top, this can be prepared ahead and reheated.
Green Bean Casserole is a classic, and this from-scratch version from Ree Drummond (Pioneer Woman) can’t be beat. She uses fresh green beans (but of course!) and a homemade cream sauce to bring all the ingredients together.
Chipotle-Corn Mashed Potatoes: Creamy with a touch of sweet and a touch of spicy, we love this take on traditional mashed potatoes.
Gratitude Rolls: What is the message of the day, if not to give thanks? Write out your own messages of gratitude on parchment paper, and roll ‘em up and bake with either store-bought crescent rolls, or the recipe shown here.

Spruce Up the House!

The focus is on the food for a reason, but we picked out a few easy and fun decorating ideas that work for all of fall.

Autumn Leaves Centerpiece: Fill an assortment of clear glass containers with locally found leaves, pine cones, or acorns. You can also use small apples, pumpkins, or other squash. You can even get in the mood for the big game by adding small football charms to the mix. Try Mason jars, vases, or pitchers for the right look to go with your table.
Family Photo Centerpiece: Print out family photos from Thanksgivings gone by, support them with floral card holders, and add to your own arrangements of seasonal flowers. Instructions are available in this tutorial.
Corn and Leaf Wreath: Add silk leaves or flowers in fall colors, plus small ears of dried corn to a plain twig wreath. Use this on the table as part of a centerpiece, or as a wall or door decoration. Learn how to do it here.

The Wine Sisterhood’s collection of wine bottle crafts offers more great ideas for seasonal decorating.

We hope you enjoy our Thanksgiving recipe and decorating round up. From all of us here at Purple Cowboy, we’re wishing you a holiday full of all the things to be thankful for: home, health, family and friends.