Why go out when you can stay in? Pair this simple spaghetti bolognese with a glass (or two) of our bold Petite Sirah.
1 pound lean ground beef
2 tablespoons extra-virgin olive oil
4 garlic cloves, minced
1 tablespoon fresh oregano leaves
½ teaspoon crushed red pepper flakes
1¼ cups red wine
1 (28-ounce) can San Marzano tomatoes, crushed
2 tablespoons tomato paste
Kosher salt and freshly ground black pepper
1 pound pasta
¼ cup basil leaves, coarsely chopped
¼ cup heavy cream
½ cup grated Parmesan cheese
Heat 2 tablespoons of extra-virgin olive oil in a large skillet over medium-high heat. Add ground beef and cook for 5 to 7 minutes, until the meat has started to brown. Stir in the garlic, oregano, and red pepper flakes and cook for another minute. Pour 1 cup of the wine into the skillet and stir well. Add the tomatoes, tomato paste, 1 tablespoon salt, and 1½ teaspoons pepper, stirring until combined. Bring to a boil before simmering for 10 - 15 minutes. Prepare pasta according to directions. Finish the sauce by adding the basil, cream, and the remaining ¼ cup wine to the sauce and simmer for an additional 8 to 10 minutes, stirring occasionally until thickened. Add the sauce to drained and rinsed pasta and ½ cup Parmesan and toss well. Garnish with basil and serve immediately with additional grated Parmesan.
"Very supple in texture and full bodied, this is a rich, balanced Petite Sirah that is smooth and long on the finish...excellent value."
-Ronn Weigand, Restaurant Wine ⭐ ⭐ ⭐ ⭐
About Ronn Wiegand & Restaurant Wine:
For over 30 years, Ronn Wiegand has sourced and tasted the world’s best wines. He was the first person in the world to hold the Master of Wine and Master Sommelier wine titles.
Restaurant Wine is considered one of the world's leading wine newsletters for the restaurant and hospitality and industry, and offers exclusive wine recommendations, restaurant industry profiles, wine training tips, wine service suggestions, and wine trend commentary for cutting-edge restaurateurs, distributors, importers and exporters, wineries, wine shops and discriminating wine drinkers.
Hosting a Friday the 13th dinner party? This Herb & Coffee-Crusted Beef Tenderloin is simple to prepare but will impress your guests. It’s the perfect pairing with a glass (or two!) of Stokes’ special tonic…
1 center-cut beef tenderloin (approx. 4 pounds)
Kosher salt and freshly ground black pepper
2 tablespoons coffee beans, finely ground
2 tablespoons black peppercorns, coarsely ground
1 ½ teaspoons smoked paprika
1 ½ tablespoons Dijon mustard
3 garlic cloves, minced
3 tablespoons extra-virgin olive oil
1 tablespoon fresh tarragon, finely chopped
2 tablespoons fresh rosemary, finely chopped
Season beef with salt and pepper and set out, loosely covered, 1 hour prior to cooking. Preheat the oven to 425°F. Create a marinade paste by mixing the coffee and pepper with the mustard, garlic, and 1 tablespoon of the olive oil. Heat the remaining 2 tablespoons extra-virgin olive oil in an oven-proof skillet over high heat. Add the beef and sear on all sides, about 8 minutes.
Coat the beef with the marinade and herbs. Place the skillet into the oven and roast until the beef is medium-rare.
Tent the roast loosely with foil and let it rest for 15 – 20 minutes before serving.
2 racks baby back ribs
½ cup packed brown sugar
2 tablespoons garlic, minced
2 tablespoons dried basil
1 tablespoon white pepper
1 tablespoon smoked paprika
1 teaspoon kosher salt
1 tablespoon red pepper flakes
½ cup honey
2 tablespoons garlic, minced
1 tablespoon ginger
¼ cup brown sugar
3 tablespoons soy sauce
Preheat grill to medium-high heat. Mix rub ingredients in small bowl. Rub to coat evenly on ribs. Begin grilling ribs over indirect heat. Close lid and cook for 45 minutes. Flip ribs and cook for an additional 30 minutes. Combine sauce ingredients in bowl, whisking until smooth. Slather sauce over ribs before moving to direct heat for 5 minutes. Flip ribs to add sauce to the other side, cook an additional 5 minutes. Allow to stand for five minutes before slicing and serving.
Whether 13 is your lucky number or you prefer to stay inside, try something from our list to "spookify" or tap into good luck this Friday.
#HappyValentinesDay! We're celebrating with our Petite Sirah + Surf & Turf for Two. ❤️
Surf & Turf is perfect for special occasions, but no need to save it for a night out when it’s so simple to recreate at home! Paired with a glass of our Petite Sirah, this meal is perfect for a Valentine’s Day surprise. Cheers to love, delicious food and fantastic wine!
2 steaks (filet, strip or your favorite cut!)
6 large, wild-caught sea scallops
4 tbsp. unsalted butter
1 tbsp. extra virgin olive oil
4 large garlic cloves, minced
1 lemon, freshly squeezed
Sea salt and freshly ground pepper, to taste
Season the steaks and scallops with salt & pepper. Melt 4 tbsp. butter in a cast-iron or other heavy pan. Let garlic cook for 3-5 minutes, or until fragrant and softened. Sear steaks for approximately 3 minutes on each side, or until a crust forms. Baste the melted butter over the steaks with a spoon, cooking until preferred doneness is achieved. Allow the steaks to rest under loosely tented aluminum foil. In the same skillet, heat olive oil over medium-high heat, and sear scallops for a minute and a half to two minutes on each side, until a golden crust forms. Add a squeeze of lemon, to taste. Plate steak & scallops, and include lightly dressed, mixed baby greens. Enjoy with a glass of Stokes' Ghost Petite Sirah!
Red Wine Braised Short Ribs
A red wine with great body and flavor like Stokes' Ghost is the perfect choice for this recipe!
2 pounds Beef Short Ribs, about 4 large short ribs
2 tablespoons Olive Oil
1 medium onion, chopped
3 large carrots, peeled and sliced on bias
2 cloves minced garlic
1 cup red eine
2 cups water
2 whole bay leaves
1 package Baby Portabella Mushrooms
1 tablespoon Cornstarch
Parsley, chopped for garnish
In a large heavy bottomed pot, heat olive oil over medium high heat. Liberally season the short ribs with kosher salt and pepper. Sear all sides of short ribs in pot, about 2 minutes a side. Remove to a plate and set aside. Add garlic, chopped onions and carrots to the pot. Saute for about 3-5 minutes until veggies are slightly tender. Deglaze the pot with the 1 cup of red wine and scrap any brown bits on the bottom of the pot. Add the 2 cups of water and bay leaves. Bring to a simmer. Add short ribs back to the pot and cover. Simmer on a consistent low temp for 3 hours.
Remove short ribs to a serving platter and continue to simmer the sauce while assembling. Remove bay leaves and discard. In a separate bowl, whisk together cornstarch with 2 tablespoons of broth from the pot until dissolved. Add cornstarch slurry into the sauce and stir until sauce is thickened. Turn heat off and spoon sauce over short ribs. Serve on top of mashed potatoes and garnish with chopped parsley. Enjoy with a bottle of Stokes' Ghost Petite Sirah!
A fresh twist on a Thanksgiving classic! Forget the canned sauce and opt for a delicious fresh cranberry sauce with a hint of wine that pairs perfectly with Thanksgiving dinner.
Yield: 8-10 servings
Total Time: 30 minutes
1 cup red wine
1.5 cups white granulated sugar
12 ounces fresh cranberries
1 orange peel zest
1 cinnamon stick
Combine sugar with red wine in a saucepan over medium heat, and bring to a boil. Add cranberries, cinnamon stick and orange peel. Bring the mixture back to a boil, reduce heat, and simmer for 10 to 15 minutes. Stir often to help break down the cranberries. Remove from stove and allow to cool to room temperature prior to serving. Leftovers may be refrigerated.