Cooking with Wine

I am French Canadian, but with dear friends in ABQ (which I visit quite often) and hope to retire there someday. DO I HAVE RECIPES for you !!! One of the easiest and tastiest would be to simply cook it like you would any roastbeef (I like a nice piece of meat) then in pan that goes to oven I brown it good on all sides. Be sure to season with salt and pepper and any seasoning you guys really like (thyme, rosemary or anything else). Also some garlic and lots of chopped onions before putting in oven. Cook to your liking (rare, medium or well done) depending on the size of your roast. But whichever way about half way done, put in half to 3/4 of the bottle of wine and finish the cooking.

When done, let the meat sit for 10 minutes before carving. Take all liquid left in pan and on medium to high heat let it boil down to one cup. If you don't have one cup to begin with add the rest of the wine and let it boil down. Once you get a cup (if not add some beef broth), add half a cup of whipping cream (or 35%) and simmer down for a couple of minutes. This sauce is excellent with mushrooms in it !

Bon appetit !

CC

Hi,
Whatever you do, don't cook with something you wouldn't sip, or try first. That's been a recommendation from many chefs over the last few years. You could try coq au vin, I've never made it but I hear it is great (it's a french chicken stew). And like other's I know it is a chicken recipe but it's supposed to be good. You could also go to foodnetwork.com and type red wine into the search box, and it will bring up all sorts of recipes that include red wine.

Hi T., I cook with red wine alot! You heard right, it's very flavorful! I can't drink alcohol due to health issues, so I decided to improvise, and cook with it! Good luck!

I just made a dish with Chicken and red wine last night. Would you be interested in that recipe? I know you asked for beef.

You can use to make a gravy, add to stew, brown meat in ..... When cooking with it, smell it. If it smells good witht he spices you are using, it'll taste good.

I never make beef without either red wine or beer as a marinade. I adds a wonderful flavor and complexity to the liquid.

I usually use a merlot or cabernet sauvignon for pot roast, beef stew, anything with ground beef, etc. I use white wines for chicken or fish dishes.

I don't drink either but I love to add a little red wine to my spaghetti sauce. It gives it a GREAT flavor. I use a jar of spaghetti sauce and "doctor" it with meat and veggies and often my own spices.

Good luck!

There are a ton of things that you can do with Red Wine. I have included a few of my favorite recipes. I hope they are a hit with you too! Good Luck and Enjoy!
T.

Chicken Provencale

8 boneless skinless chicken breasts
1/4 cup butter
1/4 cup olive oil
1 onion, chopped
4 green onions, chopped
1 clove garlic, minced
1 (15 ounce) can tomatoes
1 bay leaf
1 teaspoon oregano
1 teaspoon cumin
1 teaspoon chili powder
1 (4 ounce) can diced green chilies, drained
1/2 cup chopped ripe olives
1/4 cup red wine
salt and pepper
Directions
1 Season chicken generously with salt and pepper.
2 In a large frying pan saute the chicken in the butter until golden brown on both sides.
3 Put on a plate and keep warm.
4 Add the olive oil to the same pan and saute the onions and garlic until soft.
5 Add the remaining ingredients and stir together.
6 Return the chicken to the pan.
7 Cover and simmer for 1 to 1 1/2 hours.

New York Steak with Garlic Cheese Sauce

4 New York strip steaks, 1/2 lb each
2 tablespoons vegetable oil
1/4 cup green onion, minced
1/4 cup red wine
3/4 cup half-and-half cream
3/4 cup boursin cheese or cream cheese with garlic and herbs
2 tablespoons parsley, minced
Directions
1 Sear steaks in hot oil, until cooked to your preference.
2 Remove steaks, cover and keep warm.
3 In same pan saute onions for 2 minutes, add wine and cook over high heat until reduced to 1 tbsp.
4 Add half and half cream.
5 Boil until reduced by half.
6 Stir in Boursin cheese or garlic cream cheese until thick and hot.
7 Pour sauce over hot steaks, garnish with parsley.

There are so many applications (I'm not a wine drinker either, so I don't know if there are better ones to cook with or not.) Anyway, two everyday recipes I use it in are speghetti and pot roast in the crock pot. With the speghetti I just add 1/2-1c. in with the meat, onions and peppers, then add sauce. Easy and yummy! The pot roast just pour about the same amount in with the meat in the crock pot and onions. Cook all day and very good. Good luck!