Cabernet Sauvignon Barbecue Sauce Recipes

RED CABBAGE CABERNET SAUVIGNON SAUCE

Red Cabbage Cabernet Sauvignon Sauce image

Provided by Food Network

Time 20m

Yield 2 servings

Number Of Ingredients 13

Ingredients

4 tablespoons olive oil
2 teaspoons chopped garlic
4 tablespoons chopped shallots, divided
8 ounces red cabbage sliced
1 1/2 cups of duck stock (liquid from the bones)
2 teaspoons corn starch
1 teaspoon salt
3 teaspoons sugar
2 tablespoons fresh lemon juice
1/4 cup cabernet sauvignon
Real gold leaf
carrots, string beans, broccoli, zucchini (steamed)
2 potatoes

Steps:

In a saucepan, over medium heat add olive oil, garlic and 2 tablespoons of the shallots. Stir for 1 minute. While stirring, add the red cabbage. Prepare a mixture of the duck stock and cornstarch, and add this mixture to the cabbage. Continue stirring until the sauce begins to boil, then add the salt and sugar. Add the remaining 2 tablespoons chopped shallots and lemon juice. Finish by adding the cabernet sauvignon to the sauce.
Transfer the red cabbage sauce into the center of a serving plate, topping it with the sliced duck. Garnish around the duck with potatoes. In between each potato place steamed carrots, string beans, broccoli and zucchini. Finally, add several pieces of gold leaf on top of the duck. (Eat gold for a long life.)

JOHNNY GARLIC'S GRILLED PEPPERED STEAK WITH CABERNET BALSAMIC SAUCE

Johnny Garlic's Grilled Peppered Steak with Cabernet Balsamic Sauce image

Provided by Guy Fieri

Categories main-dish

Time 5h5m

Yield 4 servings

Number Of Ingredients 9

Ingredients

2 pounds flank steak or tri-tip, cut into 8-ounce pieces
4 tablespoons black peppercorns, lightly cracked
2 tablespoons kosher salt
3 tablespoons extra-virgin olive oil
1/4 cup red onion, minced
1 tablespoon garlic, minced
1 cup Cabernet Sauvignon
1/2 cup balsamic vinegar
2 tablespoons brown sugar

Steps:

Preheat grill to high heat.
Cut flank steak into 8-ounce portions and lightly tenderize with mallet. Dust with crushed black pepper and kosher salt. Press salt and pepper into steak with the palm of hand. Transfer steaks to a baking dish and place in the refrigerator. Let marinate for 4 to 8 hours.
In a medium sauce pan over medium heat, add extra-virgin olive oil and onions and lightly saute until onions are caramelized. Add garlic and cook until garlic begins to turn brown. Deglaze with wine and balsamic vinegar. Add sugar and let simmer and reduce for 20 to 30 minutes until mixture reduces to 3/4 cup.
Place steaks over a hot grill. Move once on first side to mark the steaks, cook for 5 minutes and flip, again only moving once to mark steak, cook for 4 minutes. When desired doneness is achieved, remove steaks from grill and let rest for 3 to 4 minutes.
Strain wine mixture and return to heat to reduce for 5 more minutes or until thick syrup is created. Serve with the steaks.

CABERNET MARINADE

Cabernet Marinade image

My brother won first place in the Dad's Can Cook contest at the Napa Town and Country Fair with this recipe. I'm not sure where he got it originally.

Provided by Marmushu

Categories Meat

Time 50m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

3 lbs tri-tip steak
2 firm ripe peaches
1/2 cup cabernet sauvignon wine
1/3 cup sugar
1/4 cup soy sauce
3 slices gingerroot
2 garlic cloves

Steps:

Crush ginger and garlic and mix ingredients.
Heat over low heat until sugar dissolves.
Marinate meat at least 24 hours.
Set up BBQ with coals pushed to both sides and the middle open.
Place small aluminum loaf pan in the center to catch juices.
Pour a small amount of marinade into pan to steam meat. Add marinade to the pan during cooking as needed.
Sear both sides of meat over coals and then place in center of BBQ over the pan, reserving marinade.
Cover BBQ with the lid.
Baste often during cooking.
Pull the meat at 135 degrees (use a thermometer!) and let rest. It will take approximately 40 minutes for 3 lbs. of meat to be medium rare.
While meat is cooking, strain and reduce reserved marinade over heat to half the original amount. Add what is caught in the loaf pan when meat finished cooking.
Cut peaches into four flat slices each and place on grill. They are done when they feel like soft ripe peaches. Do not overcook - they will turn to mush.
Serve sliced meat and peaches with reduced sauce.

Nutrition Facts : Calories 806.1, Fat 45, SaturatedFat 17.8, Cholesterol 221.1, Sodium 1199.9, Carbohydrate 23.9, Fiber 0.9, Sugar 21.1, Protein 68.2

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