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MUST-TRY RECIPES

These recipes were specially created to pair with Spellbound wines. Best served with friends and family!

BACON MAC N' CHEESE
BARBECUE RIBS
GRILLED FLANK STEAK WITH BLUE CHEESE SAUCE
GRILLED LEG OF LAMB
PORK TENDERLOIN WITH ROSEMARY FIG SAUCE


BACON MAC N' CHEESE
Serves 6 - 8
Pair with Spellbound Chardonnay

 

INGREDIENTS
• 8 oz. elbow macaroni, cooked 
• 12 oz. sharp cheddar cheese, coarsely grated
• 6 slices smoked bacon, finely chopped 
• ½ cup onion, finely chopped 
• 4 Tbsp butter
• 4 Tbsp flour 
• 1 Tbsp ground mustard 
• ½ tsp paprika 
• 3 cup milk 
• 1 egg, lightly beaten in a small bowl 
• 2 Tbsp bread crumbs

DIRECTIONS

Preheat oven to 350º F.

In a large saucepan, brown the bacon until crispy. Remove the bacon and set aside. Drain all but 1 TBSP oil.

Add butter and melt over med-low heat. Whisk in flour, mustard and paprika, stir continuously until smooth, about 5 minutes. Whisk in milk and onion, stirring constantly until smooth. Simmer for 10 minutes.

Stir 1 TBSP of cooked mixture with egg, than add egg to sauce. Stir all but a handful of cheese into the sauce.

Fold in the macaroni and bacon.

Pour into a 1½ - 2 qt casserole dish.

Mix the remaining cheese with the bread crumbs by pressing with the back of a clean wooden spoon. Top the casserole with the bread crumb and cheese mixture.

Bake for 25 minutes. Cool for 10 minutes before serving.

 


BARBECUE RIBS
Serves 8
Pair with Spellbound Petite Sirah

 

INGREDIENTS
• 3 whole slabs pork baby back ribs 
• 8 Tbsp brown sugar
• 3 Tbsp salt 
• 1 Tbsp chili powder 
• ½ tsp black pepper
• ½ tsp cayenne pepper
• ½ tsp cumin 
• ½ tsp ground thyme
• ½ tsp onion powder 
• 1 cup barbecue sauce

DIRECTIONS

Combine brown sugar with onion powder. Store dry rub in an airtight container.

Generously sprinkle slabs on all sides with dry rub. Allow slabs to sit out at room temperature for 30 minutes before cooking.

Preheat oven to 375F.

On a roasting pan, cook slabs for 30 minutes, then reduce heat to 325F.

Cook another 30 minutes and reduce heat to 300F.

Cook another 30 minutes and reduce heat to 275F.

Continue to cook until the meat begins to separate from the bones, about 20–30 minutes. Remove slabs from the oven.

Generously slather the ribs on all sides with barbecue sauce. Wrap each slab with foil, stack the slabs, cover the stack with kitchen towels. Allow slabs to rest for 20 minutes.

Remove towels and foil. Cut between each rib and put them on a platter. Serve with extra sauce on the side.

  

 

 


GRILLED FLANK STEAK WITH BLUE CHEESE SAUCE
Serves 8
Pair with Petite Sirah

 

INGREDIENTS
• 2½ pounds flank steak 
• Salt and pepper 
• 1 Tbsp butter 
• 1 Tbsp shallots, minced 
• 4 oz. aged blue cheese, crumbled 
• 1 cup heavy cream

DIRECTIONS

Prepare grill with hot coals or high heat.

Season the steak generously with salt and pepper.

Grill for 5-7 minutes per side over high heat (5 minutes for medium rare or 7 minutes for medium).

Cover steak with foil and allow to rest 5 minutes.

In the meantime, heat butter in a small saucepan over medium heat. Add shallots and stir until translucent.

Add blue cheese and cream. Stir continuously until well blended and begins to bubble. Remove from heat.

Slice steak across grain and serve with sauce.

Serve immediately.

    

 

 

 


GRILLED LEG OF LAMB
Using aromatic herbs of summer
Serves 8
Pair with Spellbound Petite Sirah

 

INGREDIENTS
• 5-6 pound leg of lamb, boned and butterflied 
• 1 Tbsp dried thyme leaves 
• ½ tsp dried lavender leaves 
• 1 Tbsp salt 
• 2 Tbsp olive oil

DIRECTIONS

Combine herbs and oil into a paste. Thoroughly rub paste all over butterflied lamb. Wrap with plastic and refrigerate for at least 2 hours, no more than 8 hours.

Prepare grill for cooking over direct heat with med-hot coals.

Run 3 skewers lengthwise through the roast, spaced evenly apart.

Sear the outside of the meat but do not allow to char. Grill until internal temp reaches 130F, about 15 minutes per side. Keep turning and moving to avoid charring.

Cover lamb with foil for 15 minutes.

Remove skewers and slice across grain.

    

 

 


GRILLED PORK TENDERLOIN WITH ROSEMARY FIG SAUCE
Serves 8
Pair with Spellbound Merlot

INGREDIENTS

• 3-4 pound pork tenderloin, silver skin removed (see below*) 
• 2 Tbsp fresh rosemary, minced 
• 1 Tbsp extra-virgin olive oil 
• Salt and pepper 
• 2 cups full-bodied red wine 
• 1 cup reduced-sodium chicken broth 
• 10 black mission figs, chopped 
• 1/2 cinnamon stick
• 2 sprigs fresh rosemary 
• 2 Tbsp honey 
• 2 Tbsp butter

DIRECTIONS

Combine wine, broth, cinnamon, rosemary sprigs and honey in a saucepan. Bring to a boil. Add figs and return to a simmer. Continue to simmer until reduced by half, about 30 minutes. Remove from heat. Discard rosemary sprigs and cinnamon sticks. Whisk in butter until smooth. Set sauce aside.

Prepare a hot grill.

Rub tenderloins with minced rosemary and oil. Generously season with salt and pepper. If the ends of the roast are skinny, fold back the ends to make it the same thickness throughout the roast, and tie the ends to keep them from overcooking.

Create a low heat section in the middle of the grill.

Grill the tenderloin for 4 minutes on all 4 sides, to reach an internal temperature of 170 degrees. Remove from grill and cover with foil. Rest meat 10 minutes.

Reheat sauce to a simmer.

Slice meat and serve with sauce.

*Remove all the silver outer skin from the tenderloin by slipping a sharp paring knife between the meat and skin, angle the knife upward toward the membrane and use a gentle sawing motion to cut down its length.