Cabernet Sauvignon

Seared Duck with Cabernet Reduction

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Serves 4

  • 4 duck breasts, boneless, skin on
  • 1⁄4 tsp. salt
  • 1⁄4 tsp. pepper
  • 1 medium shallot, minced
  • 3⁄4 c. dried cherries, halved
  • 3⁄4 c. Cooper-Garrod Cabernet Sauvignon
  • 6 Tbsp. butter, cut in small pieces

Season both sides of duck breast with salt and pepper. Heat a sauté pan over medium heat; when hot, place duck breast in pan skin side down. Allow duck fat to render from under skin, crisply browning skin, about 8-10 minutes. (Do not shortchange this procedure!) Once well browned, increase heat to high and turn breast over to sear meaty side until it is also nicely browned. Remove duck from pan; keep warm.

Pour off accumulated fat, turn heat to low. Add shallots, dried cherries, and wine; cook together until wine is reduced by half. Add butter, a few pieces at a time, whisking to incorporate each addition. Check for seasoning, adding salt and pepper to taste.

To serve, spoon reduction sauce over duck breasts.

Recipe from Chef Jeremy MacVeigh, Professional Culinary Institute, PCIchef.com

Chef’s Note:

“The key to cooking duck breast is to render it, skin side down in a moderately hot pan for about 8-10 minutes to make the skin very crisp and to melt off the considerable amount of fat that lies beneath duck skin. Crisped duck breast skin is sublime, but only if it has been rendered well.”

Accompany with Cooper-Garrod Cabernet Sauvignon

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Beef Medallions with Sun-Dried Tomato Béarnaise

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Serves 4

  • 1⁄4 c. white wine vinegar
  • 1⁄4 c. vermouth
  • 1 Tbsp. minced shallots
  • 1⁄2 tsp. tarragon
  • Salt and pepper
  • 1 Tbsp. sun-dried tomatoes, chopped
  • 3 egg yolks
  • 4 oz. butter, melted
  • 3 Tbsp. tomato paste
  • 1 1⁄2 lbs. beef tenderloin
  • 2 Tbsp. butter

For the Bernaise: combine vinegar, vermouth, shallots, tarragon, salt and pepper in small saucepan. Reduce over medium heat to about 2 Tbsp. liquid. Set aside. Whirl egg yolks at high speed in a blender about 1 minute. With machine running, pour in reduction; add tomatoes. Still running, slowly pour in melted butter. Incorporate tomato paste last for smooth mixture. Season to taste.

For the Beef: slice tenderloin into 8 pieces, about 1” thick. Season to taste. Melt 2 Tbsp. butter in sauté pan until foaming. Add beef medallions and brown both sides over high heat. Plate two medallions for each serving, spooning Bernaise over and garnishing with sun-dried tomato as desired.

Accompany with Cooper-Garrod Cabernet Sauvignon

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Hearty Italian Sausage Stew

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Serves 4

  • 12 oz. Italian sausage links, cut into 1″ chunks
  • 1 med. onion, diced
  • 2 cloves garlic, minced
  • 1 1/2 cups tomato puree
  • 2 cups beef broth
  • 3/4 cup red wine
  • 1/4 – 1 bell pepper, diced, to taste
  • 1 cup zucchini, cut into 1/2″ half moons
  • 8 oz. small mushrooms, cut in half
  • 3/4 tsp. Italian mixed herbs
  • 6 oz. pasta, cooked separately (bowtie, fusili, or elbow)

In a large saucepan, brown sausage with onion. Add garlic and cook 1 more min. Add tomato puree, beef broth and red wine. Bring to a boil, reduce and simmer 45 min. Add pepper, zucchini, mushrooms and herbs. Simmer 15 min. Just before serving add pasta and heat through. Serve with Parmesan cheese to sprinkle on top, green salad, and crusty French bread.

Chef’s Tip: Save the pasta water and use it to thin out the stew as needed without diluting the flavor.

Recipe by Chef Michelle Myers, Professional Culinary Institute, PCIchef.com

Accompany with Cooper-Garrod Cabernet Sauvignon

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Filet avec Béarnaise

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  • 4 pieces filet mignon
  • 1-2 cloves garlic
  • 1 Tbsp. butter + 1 Tbsp. olive oil
  • 2 Tbsp. minced shallot
  • 1 tsp. tarragon
  • 2 Tbsp. red wine vinegar
  • 1 egg
  • 1 tsp. Dijon mustard
  • 1 Tbsp. lemon juice
  • 1 c. melted butter, still warm

Cut garlic in half and rub cut side over filets. Melt 1 Tbsp. butter with olive oil in skillet over medium high heat. Cook filets to desired doneness, 3-4 minutes per side. Meanwhile for béarnaise, combine shallot, tarragon, and vinegar in small saucepan; cook over medium heat, stirring often, until liquid is almost evaporated. Transfer to blender; add egg, Dijon, and lemon juice. Whirl to mix well before adding melted butter, a few drops at a time to begin, then a thin steady stream. To serve, place filet on plate and spoon béarnaise sauce over.

Accompany with Cooper-Garrod Cabernet Sauvignon

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Caramelized Onion & Blue Cheese Bruschetta

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Makes about 20, depending on size of baguette

  • 3/4 c. walnuts, toasted and chopped
  • 2 onions
  • 2 Tbsp. unsalted butter
  • chicken broth, as needed
  • 5 oz. crumbled blue cheese
  • 1 baguette, sliced 1⁄4” diagonally
  • olive oil

Preheat oven to 375. Put baguette slices on a rimmed baking sheet. Brush with olive oil and bake 8-10 minutes until toasted. Halve onions vertically; cut into thin slices. Melt butter in a large pan over medium heat. Add onions; stir to mix in butter. Continue cooking, stirring frequently until onions are very soft and caramel-colored. Use small amounts of broth to keep from sticking to pan. To assemble: spoon onions atop toasted baguette slices, then some blue cheese, then some walnuts. Heat under a broiler just until cheese begins to melt.

Accompany with Cooper-Garrod Cabernet Sauvignon

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Blue Cheese Marinade for Steaks

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  • 2 Tbsp. crumbled blue cheese
  • 1 clove garlic, crushed
  • ¼ tsp. fresh ground pepper
  • ½ tsp. salt
  • 1 Tbsp. coffee crystals
  • 1 Tbsp. soy sauce
  • 1 Tbsp. Worcestershire sauce
  • ½ c. olive oil
  • 4 sirloin tip steaks (or your choice of cuts)

Pat steaks dry with paper towels and place in a glass container.  Mix marinade ingredients in a blender until smooth.  Pour over steaks, rubbing in.  Cover and marinate 4 hours or overnight, turning occasionally.  Grill or broil according to personal preference for doneness.

Serve with Cooper-Garrod Cabernet Sauvignon and Test Pilots

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Beer Balls

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Serves 6-8

Meatballs:

  • 1 lb. ground beef
  • 1 small onion, finely chopped
  • 1 egg ½ cup bread crumbs
  • Salt and freshly-ground pepper

Sauce:

  • 1 cup catsup
  • 1 cup beer
  • 3 tablespoons sugar
  • 3 tablespoons vinegar
  • 3 tablespoons Worcestershire
  • Salt and pepper

Combine meatball ingredients.  Shape into miniature meatballs and brown in a small amount of shortening.  Drain on paper towels. Boil sauce ingredients for 10 minutes. Pour over meatballs and simmer 3 hours. Serve hot. It’s easy to make up a multiple batch. Freeze meatballs and sauce in separate containers.  Take out only what you might need and simmer at that time.

The recipe is from A Cooking Affaire, Butcher Block Press, PO Box 6, Medicine Lodge, KS67104.

Serve with Cooper-Garrod Cabernets

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London Broil Marinade

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Serves 6-8

  • 1/4 cup salad oil
  • 1/4 cup bourbon
  • 1/4 teaspoon garlic powder
  • 1 tablespoon soy sauce
  • 1 tablespoon Worcestershire sauce
  • 1/4 teaspoon ground pepper
  • 1 London broil, about 2 lbs.

Whisk together marinade ingredients. Pour over London broil and refrigerate overnight, turning occasionally.  Drain before grilling or broiling meat, about 7 minutes on first side and 5 minutes on second for medium rare.  Cooking times will vary based on meat thickness and heat source.

Accompany with Cooper-Garrod Cabernet Sauvignon

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