Check Out June’s Wine of the Month: Cape Blend
Please join us in celebrating our August wine of the month: Cape Blend! This wine was aged in 40% new American Oak for 18 months before being blended and bottled as the follow up to the first release. Layers of ripe plum, black cherry, raspberry and blackberry transition from the nose to the palate with notes of smoky stewed fruit, raisin and toast. Pair with any of the below captivating recipes from our tasting room gurus, Danny & Shaun!
Pairing Recipes
Yellow Squash Curry
- 1 Yellow Squash (cubed)
- 1 Onion (finely chopped)
- 1 Green chili (minced)
- 1 Tomato (chopped)
- 1 tsp Ginger garlic paste >
- 1 tsp Red chili powder
- 1/4 tsp Turmeric powder
- 1 tsp Coriander powder
- 1/4 tsp Garam Masala
- 1/4 cup Coconut milk
- Salt – to taste
- 1/4 tsp Mustard Seeds
- 1/4 tsp Cumin seeds
- 5 Curry leaves
- Cilantro for garnish
- 2 tbsp Oil
Heat oil in a pan, splutter mustard seeds, cumin seeds and curry leaves. Add chopped onion and green chili and saute nicely, followed by ginger and garlic paste.
Add chopped tomatoes and saute until everything forms a gravy.Now add the yellow squash and fry along with turmeric powder, red chili powder, coriander powder, garam masala and salt.
Cover and cook until the squash is cooked, adding little water as needed. Add coconut milk and let the gravy simmer for few minutes. Garnish with coriander leaves.
Sage-Wine Braised Beef Short Ribs & Potatoes
- 3 lbs bone-in beef short ribs; ask the butcher to trim fat and cut short ribs into smaller 3″ pieces
- 2-3 large russet potatoes, peeled, washed, cut into 2″ pieces
- Vegetable oil
- 3 Celery stalks, roughly chopped
- 1 Large red onion, roughly chopped
- 5 Garlic cloves, lightly crushed
- 5 Fresh sage leaves
- 2 Bay leaves
- 1 Tbsp all-purpose flour
- 1 15oz. can diced tomatoes
- 1 Cup red wine
- 4-5 cups low-sodium beef broth
- 1 tsp ground green cardamom
- Paprika – 2 tsp (hot paprika preferred)
- Salt and pepper – to taste
Preheat oven to 300F.
Combine 1 1/2 tsp seasoned salt, 1 tsp pepper, paprika and ground cardamom in a small bowl. Spice short ribs generously on all sides. In a french/dutch oven or heavy braising pot, heat 2 tbs of vegetable oil. Deeply brown the short ribs on all sides on medium-high heat. Remove from pot and set aside.
Add more oil to the pot if needed and bring heat to medium. Saute the potatoes, celery and red onion for about 10 minutes; toss occasionally. Season vegetables lightly with seasoned salt and black pepper. Remove from pot and set aside briefly.
In same pot, add diced tomatoes, garlic, sage and bay leaves. Cook together for 5-7 minutes or until the tomato turns a rusty red, then stir in the flour to coat the tomatoes.
Add the red wine and broth, and raise the heat. Cook over high heat until high heat liquid is slightly reduced, about 7 minutes. Add a dash of seasoned salt to your taste.
Now, add the meat and sautéed vegetables back to the pot. Let everything cook together on medium-high, uncovered, for about 5-7 additional minutes.
Cover the pot and transfer to 300F oven for two hours or until short ribs are fork-tender. Serve in bowls with your favorite crusty bread!
Shrimp Fra Diavolo
- 1 lb. large shrimp, peeled and deveined, tails attached
- Kosher salt
- 2 tsp. crushed red pepper flakes, more to your liking
- Extra virgin olive oil
- 1 medium yellow onion, chopped
- 5 garlic cloves, minced
- 1 cup dry white wine
- 1 15oz. can diced fire-roasted tomatoes, or plain fire-roasted tomatoes
- 1/4 cup tomato paste
- Black pepper
- 2 tsp. dried oregano
- 1/2 cup chopped fresh parsley
Pat the shrimp dry and season with kosher salt and 1 tsp. of red pepper flakes.
Heat 2 tbs. extra virgin olive oil in a large skillet. Add the shrimp and cook for 45 seconds to 1 minute over medium heat.
Transfer the shrimp and its juices to a plate for now (if the shrimp is still gray it is okay, they will finish cooking in the sauce).
In the same skillet, heat another 3 tbs. extra virgin olive oil over medium-high until simmering. Reduce the heat to medium, then add the onions and garlic. Cook for 5 minutes over medium heat, tossing regularly, until the onions have softened and turned a light golden brown (manage your heat to make sure the garlic does not burn). Add the white wine and cook until reduced by half.
Stir in the diced tomatoes and tomato paste. Season with kosher salt, black pepper, oregano and the remaining red pepper flakes. Bring to boil, then lower the heat to medium low and allow the sauce to simmer for 10 minutes or so until thickened.
Return the shrimp to the skillet and nestle it into the sauce. Cook for 1 more minute or until the shrimp is just warmed through and pink. Finish with fresh parsley. Serve immediately with your favorite crusty bread, pasta or rice.
We hope you enjoy! Please tag us on social media @kennedycellarsnj with any creations that you make!
