PRIME RIB WITH RED WINE-THYME BUTTER SAUCE
Provided by Bobby Flay
Categories main-dish
Time 5h50m
Yield 8 to 10 servings
Number Of Ingredients 14
Steps:
- For the butter: Combine the butter and thyme in a food processor and process until smooth, then season with salt and pepper. Scrape the butter into a ramekin, cover with plastic wrap and refrigerate until cold and the flavors meld, at least 2 hours and up to 48 hours.
- For the prime rib: Remove the prime rib from the refrigerator 2 hours before roasting. Pat the surface dry with paper towels. Make 8 small slits over the surface of the fat cap and fill each slit with a whole garlic clove.
- Place the roast on a large cutting board, then brush with oil and season heavily with salt and pepper 15 minutes before roasting.
- Preheat the oven to 450 degrees F.
- Place the roast, bone-side down (fat-side up), in a large roasting pan fitted with a rack. Roast for 20 minutes. Reduce the heat to 350 degrees F and continue roasting until a digital instant-read thermometer inserted into the center and ends of the meat registers 125 degrees F for medium-rare doneness, about 3 hours. Start checking the temperature after 2 hours.
- Transfer the meat to a cutting board with a juice groove. Pour off all but a few tablespoons of the fat from the pan, and place the roasting pan over two burners set to high heat. Add the shallots and the remaining 3 cloves chopped garlic, and cook until soft, about 4 minutes. Add the wine and vinegar and cook until reduced by three-quarters, about 5 minutes. Add the stock and peppercorns, and bring to a boil. Cook until reduced by half, about 10 minutes. Strain the sauce into a medium saucepan set over low heat. Bring to a simmer and cook until reduced a bit further. Slowly whisk in the cold thyme butter and cook until the sauce thickens (do not boil or the sauce will break). Season with salt and pepper. Finish with a dash of Cabernet Sauvignon vinegar and the chopped parsley to serve.
SHELL STEAKS WITH RED WINE BUTTER
Provided by Food Network Kitchen
Categories main-dish
Time 3h
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Melt 1 tablespoon of butter in a small saucepan over medium-high heat. Add the garlic and shallot and cook, stirring, until golden brown, about 3 minutes. Add the coriander seeds and peppercorns and cook until fragrant, about 30 seconds. Pull the pan from the heat and add the port and wine. Return the pan to the heat and, if cooking over a gas burner, tip the pan to let the alcohol ignite. (If cooking over electric or halogen, just keep cooking the mixture.) Bring the mixture to a boil, reduce the heat and simmer briskly until syrupy, 20 to 25 minutes. Set aside to cool.
- Beat the remaining butter in a medium bowl with a handheld electric mixer or whisk until smooth and light. Add the reduced wine mixture, vinegar, parsley and 1 1/2 teaspoons salt and beat until evenly mixed.
- Spread a 12-inch-long piece of plastic wrap on a work surface. Mound the butter across the plastic wrap, about 2 inches from edge nearest you. Fold the bottom edge of the plastic wrap over the butter and roll it up to make a 1-inch-wide log. Twist the ends together in opposite directions (like a party favor) and refrigerate until firm.
- Prepare an outdoor grill with a high fire.
- Brush grill grate lightly with oil. Season the steaks on both sides with salt and black pepper, to taste. Grill 3 to 5 minutes, turning once, until an instant-read thermometer inserted in the meat reads 120 degrees F to 125 degrees F for rare; 125 degrees F to 130 degrees F for medium-rare; or 130 degrees F to 135 degrees F for medium. Transfer the steaks to a cutting board and let rest for 5 minutes. Serve each steak topped with a 3/4-inch-thick slice of the wine butter.
RED WINE BASTE
This is an easy to make, flavorful baste that will make your chicken crispy outside while holding in the juices. Red wine, butter, and seasonings combine to form this magical basting sauce. It's great on game hens too.
Provided by Ron
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 20m
Yield 12
Number Of Ingredients 7
Steps:
- In a small saucepan over medium heat, combine the red wine, butter, garlic powder, poultry seasoning, sage, lemon juice and hot pepper sauce, if desired. Stir all together well and let simmer for about 10 minutes.
Nutrition Facts : Calories 85.6 calories, Carbohydrate 0.8 g, Cholesterol 20.3 mg, Fat 7.7 g, Fiber 0.1 g, Protein 0.1 g, SaturatedFat 4.9 g, Sodium 57.3 mg, Sugar 0.2 g
WHITE WINE BASTED TURKEY
Make and share this White Wine Basted Turkey recipe from Food.com.
Provided by mocooks
Categories Whole Turkey
Time 4h20m
Yield 12-15 serving(s)
Number Of Ingredients 9
Steps:
- Serves 12 to 14 If your roasting pan only fits sideways in the oven, turn the pan every hour so the turkey cooks and browns evenly.
- For step-by-step photos, see our Roast Turkey and Gravy feature.
- Rinse turkey with cool water, and dry with paper towels.
- Let stand for 2 hours at room temperature.
- Place rack on lowest level in oven.
- Heat oven to 450°.
- Combine melted butter and white wine in a bowl.
- Fold a large piece of cheesecloth into quarters and cut it into a 17-inch, four-layer square.
- Immerse cheesecloth in the butter and wine; let soak.
- Place turkey, breast side up, on a roasting rack in a heavy metal roasting pan.
- Remove pop up time if there is one, use regular meat thermometer in thick part of leg.
- Fold wing tips under turkey.
- Sprinkle 1/2 teaspoon each salt and pepper inside turkey.
- (Stuff loosely if you choose, I do not stuff) Tie legs together loosely with kitchen string (a bow will be easy to untie later).
- Fold neck flap under, and secure with toothpicks.
- Rub turkey with the softened butter, and sprinkle with remaining 1 1/2 teaspoons salt and pepper.
- Lift cheesecloth out of liquid, and squeeze it slightly, leaving it very damp.
- Spread it evenly over the breast and about halfway down the sides of the turkey; it can cover some of the leg area.
- Place turkey, legs first, in oven.
- Cook for 30 minutes.
- Using a pastry brush, baste cheesecloth and exposed parts of turkey with butter and wine.
- Reduce oven temperature to 350°, and continue to cook for 2 1/2 more hours, basting every 30 minutes, you will need to reheat the butter-wine mixture occasionally as the butter will harden.
- Watch pan juices; if the pan gets too full, spoon out juices, reserving them for gravy.
- After this third hour of cooking, carefully remove and discard cheesecloth.
- Turn roasting pan so that the breast is facing the back of the oven.
- Baste turkey with pan juices.
- If there are not enough juices, continue to use butter and wine.
- The skin gets fragile as it browns, so baste carefully.
- Cook 1 more hour, basting after 30 minutes.
- After this fourth hour of cooking, insert an instant-read thermometer into the thickest part of the thigh.
- Do not poke into a bone.
- The temperature should reach 180° (stuffing should be between 140° and 160°) and the turkey should be golden brown.
- The breast does not need to be checked for temperature.
- If legs are not yet fully cooked, baste turkey, return to oven, and cook another 20 to 30 minutes.
- When fully cooked, transfer turkey to a serving platter, and let rest for about 30 minutes.
- Meanwhile, make the gravy.
- Pour all the pan juices into a glass measuring cup.
- Let stand until grease rises to the surface, about 10 minutes, then skim it off.
- Meanwhile, place roasting pan over medium-high heat.
- Add 1 cup dry red or white wine, or water, to the pan.
- Using a wooden spoon, scrape the pan until liquid boils and all the crisp bits are unstuck from pan.
- Add giblet stock to pan.
- Stir well, and bring back to a boil.
- Cook until liquid has reduced by half, about 10 minutes.
- Add the defatted pan juices, and cook over medium-high heat 10 minutes more.
- You will have about 2 1/2 cups of gravy.
- Season to taste, strain into a warm gravy boat, and serve with turkey.
GRILLED DUCK BREASTS WITH RED WINE AND ORANGE SAUCE
From the November, 2008 Wine Enthusiast, this recipe is from French cookbook author Sophie Dudemaine's newest book, "Ducasse Made Sinple" which is based on Ducasse's encyclopedic "Grande Livre de Cuisine". Recommended wine pairing is a 2005 Reserve Cabernet Franc from Lieb Wine Cellars in Long Island (just threw that in for the serious wine enthusiasts out there). Yet to try but looks easy and tasty...DH clipped from the magazine and handed it over to me at breakfast, meaning, "Let's try this one!"... :-) What sets this apart is that there is pumpkin pie spice in the sauce and on the rub for the meat. Great to serve this with crispy potatoes or a creamy potato gratin and grean beans with shallots. Note: per a review that indicated the cooking time was incorrect, the "prep" time is listed as 15 but the "cook" time at an hour. I haven't changed anything, but wanted to indicate this in the recipe description to avoid confusion to others in the future. So the preparation of the sauce and the duck breasts can take approximately an hour in total.
Provided by Epi Curious
Categories < 4 Hours
Time 1h15m
Yield 6 , 6 serving(s)
Number Of Ingredients 12
Steps:
- To prepare the red wine and orange sauce.
- Combine the orange juice and honey in a large skillet and bring to a simmer over medium heat. Reduce, stirring frequently, until the mixture thickens to the consistency of a syrup, about 15 minutes.
- Add the vinegar, stir to combine, and cook for 2 minutes, stirring frequently. Add the wine, raise the heat to high and cook, stirring frequently, until the mixture reduces by half (8 to 10 minutes). Add the chicken stock and cook, stirring frequently, until the mixture reduces to a syrupy consistency, and there is about 1-1/2 cups of liquid remaining (10 to 15 minutes).
- Remove the pan from the heat, add the pumpkin pie spice, season with salt and pepper to taste and stir to incorporate. Add the butter and gently swirl with a wooden spoon until incorporated and the sauce takes on a satiny gloss. Keep the sauce war, over very low heat.
- To prepare the duck breasts:.
- Using a sharp knife, carefully remove about one-third of the fatty skin from the surface of each breast. With the tip of the knife, score the fat with a crosshatch design, being careful not to cut through to the meat. Spread the oil evenly over the duck breasts, then sprinkle them generously with salt and pepper. Sprinkle 2 teaspoons of the spice mixture over each breast, a teaspoon on the fatty side and a teaspoon on the other side, and press the spices into the surfaces.
- Heat a large skillet on medium heat. Place the duck breasts, skin side down, in the skillet, lower the heat just a notch to medium-low and cook for 7-8 minutes, until the skin is crisply browned. Spoon out the excess fat from the pan as it is rendered. Turn the breasts and cook 3-4 minutes, until the meat on the opposite side is lightly browned. Transfer the breasts to a cutting board and set aside to rest for 5 minutes; they will continue to cook while resting.
- Using a sharp carving knife, cut the duck breasts in half crosswise, then cut each half into 1/4 inch slices. Divide among six warmed serving plates, arranging the slices fat side up. Spoon the sauce over the duck and serve.
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- Cheese. Cheese is always a good choice to match with practically any wine, including a variety of reds. While white wines might pair better with a more mild cheese, choose a strong, heavier, bolder cheese to pair with your alcohol-free red wine.
- Roast Beef. For medium to full-bodied red wine like a Cabernet, match it with a hearty dish at dinner like roast beef or lamb. The bold flavorings from the meat will compliment the complex flavor profile from the non-alcoholic red wine.
- Pasta with Red Sauce. You may have heard a general rule of thumb before: pair light foods with light wines, and dark foods with dark wines. When it comes to pasta sauce, this is could not be more correct.
- Chocolate. If you want to impress a lady in your life, try pairing a delicious alcohol-free red wine with a tasty box of chocolate. Although some chocolates and desserts can overwhelm subtle flavors within a wine, choosing a bold red can actually pair nicely with intense chocolate desserts.
- Mushrooms. Many savor red wines like Pinot Noir pair well with dishes which have a more earthy depth. For instance, try making some rich, portobello mushrooms stuffed with spinach for a nice earthy, woodsy taste to add to the flavor profile for the wine.
- Pork. For lean meats like pork, duck or even dark-meat chicken, choose an alcohol-free red wine with a versatile, medium-bodied texture and soft tannins.
- Pizza. And finally, what’s better to eat with red wine than pizza? There’s a reason Italians love their wine and their pizza! And for a night in, you can always order your favorite take-out pizza to drink with non-alcoholic wine.
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