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  • 1 lb. ground beef
  • 1/2 onion, chopped
  • 1 clove garlic, pressed
  • 15 oz. can chili beans with sauce
  • 15 oz. can petite diced tomatoes
  • 15 oz. can tomato sauce
  • 3 Tbsp. Williams chili seasoning
  • 6 oz. can tomato juice (Can use 2 cans)
  • 15 oz. can beef broth, as needed

In a large pot, cook crumbled ground beef with onion and garlic until beef is no longer pink.  Remove from heat and discard fat liquids.  Add chili beans, diced tomatoes with juices, tomato sauce, chili seasoning, and tomato juice.  Stir to combine.  Return to simmer and cook down so flavors meld.  Add beef broth as needed for desired consistency.  Recipe can be doubled or tripled!  Enjoy as is or serve with your favorite toppings.

Accompany with Cooper-Garrod F-7U Cutlass

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  • 2 lbs fresh prawns
  • 1 lemon, sliced thin
  • 1 red onion, sliced thin
  • 1/2 c. pitted black olives, sliced
  • 2 Tbsp. chopped pimiento
  • 1/2 c. olive oil
  • 1 Tbsp. white wine vinegar
  • 1 clove garlic, chopped
  • 1/2 bay leaf, broken
  • 1 Tbsp. dry mustard
  • 1/4 tsp. cayenne
  • Fresh ground pepper
  • Cilantro

Cook shelled and deveined prawns until pink, about 3 minutes. Drain and put in bowl. Add lemon and onion slices, olives and pimiento; toss. Mix remaining ingredients and pour over prawns. Refrigerate at least 2 hours. Toss with a little chopped fresh cilantro just before serving.

Accompany with Cooper-Garrod Chardonnay

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Serves 4

  • 4  6-oz. beef tenderloin steaks
  • 1 ½ tsp. flour
  • 2 tsp. black peppercorns, crushed
  • 2 Tbsp. dried cherries, strip sliced
  • 14 oz. can low salt beef broth
  • 14 oz. can low salt chicken broth
  • 2 c. Madeira
  • 1 shallot, finely chopped
  • 2 ½ Tbsp. butter, divided

In a large saucepan, sauté shallots in 1 Tbsp. butter 2 minutes, until soft.  Add Madeira; boil 15 minutes or until reduced to ½ c. Add broths, cherries, and peppercorns.  Simmer 30 minutes or until reduced to 1 ¼ c.  Mix 1 ½ tsp. melted butter and flour in small bowl. Gradually whisk into sauce; simmer until slightly thickened.  Salt and pepper to taste.  Heat 1 Tbsp. butter in heavy skillet over high heat.  Add steaks and cook as desired, about 5 minutes per side for medium-rare.  Transfer to plates, spoon sauce over, and serve.

Accompany with Cooper-Garrod Cabernet Sauvignon

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Serves 6 6 boneless chicken breast halves 6 tbsp butter, melted Flour for dredging I can Bing cherries, 16 oz. I onion, sliced thin I bottle chile sauce, 12 oz. 1/2 cup brown sugar I tbsp Worcestershire sauce 1/2 cup sherry Preheat oven to 400 degrees Wash chicken pieces, pat dry. Dip chicken […]

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  • 2 Tbsp. unsalted butter
  • 3 Tbsp. minced shallot
  • 2 tsp. fresh thyme leaves
  • 1 Tbsp. honey
  • ¼ lb Maytag blue cheese, crumbled
  • 12 figs
  • 24 walnut halves

Melt butter in small frying pan. Add shallot and thyme; sauté until softened, stirring frequently to mix flavors. Remove from heat and stir in honey. Trim figs and halve lengthwise. Preheat broiler. Put ½ tsp Maytag blue on each fig half and top with a walnut piece. Spoon shallot mixture over figs and put under broiler for 1 to 2 minutes, watching for cheese to melt and topping to crisp golden. Serve warm or at room temperature.

Accompany with Cooper-Garrod Syrah

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  • 1/3 cup pine nuts, toasted
  • 11 oz. Chevre
  • 12 oz whipped creme cheese
  • 1 Tbs chives, chopped
  • 1 Tbs parsley, chopped
  • 1 Tbs basil, chopped
  • 9 slices Provolone

Line loaf pan with enough plastic wrap to overhang the long sides. Cut 3 slices Provolone in half and place along sides of the pan. Place two slices of Provolone in pan bottom. Mix other cheeses, pine nuts, and herbs until well blended. Spread 1/2 of mix in bottom of pan. Place two slices of Provolone on top of mix. Spread 1/2 of mix in pan. Place 2 slices of Provolone on top. Trim edges extending above cheese loaf and cover with plastic wrap overhand. Refrigerate until firm. To serve, invert molded cheese onto serving tray. Enjoy!

Accompany with Cooper-Garrod wines

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