Redwinebleu Recipes

RED WINE SAUCE

Steps:

• Place 1 cup red wine in a small saucepan; boil until reduced to 1/4 cup, 8 to 10 minutes.
• Remove from heat; add 2 tablespoons cold cut-up butter, and swirl pan until butter is melted and sauce is thickened, about 1 minute. Season with coarse salt; serve with Pepper-Crusted Filet Mignon.

RED BBQ SLAW

Steps:

• Place the cabbage into a salad bowl. In a small bowl, whisk together apple cider vinegar, ketchup, sugar, red pepper flakes, and hot sauce until the sugar has dissolved. Pour the dressing over the cabbage, toss thoroughly, and refrigerate at least 1 hour before serving.

RED, WINE & BLEU

Steps:

• Heat oven to 350*.
• For the Sherry Reduction.
• In a large saucepan heat 1 quart of cream sherry to boiling.
• Add brown sugar and cinnamon to saucepan.
• Reduce mixture until in becomes a nappe consistency.
• Allow reduction to cool to room temperature and store in a squeeze bottle.
• For the Cheese Mixture.
• In a food processor blend together bleu cheese and cream cheese until smooth.
• Place in piping bag with a small star tip.
• For poached pears.
• Dice pears into 1/4" squares.
• Heat remaining 1 quart of cream sherry in pot to boiling.
• Reduce heat and simmer pears in liquid until fork tender.
• Strain and set pears aside.
• Slice strawberries 1/4" thick.
• Cut thin slices of prosciutto into 1/8" x 1/8" x 1/2" strips.
• Phylo cup.
• layer three sheets of phylo dough brushing melted butter melted between layers.
• Cut into 2" squares.
• Use cupcake paper liners to line a muffin tin.
• place phylo square into muffin tin.
• Bake in oven at 350 for 6-8 minutes until phylo cup is golden brown.
• Allow to cool.
• Arrange appetizer by starting with the phylo cup.
• Place 2-3 slices of strawberries inside.
• Pipe a small amount of cheese mixture between slices to stick them together.
• Top with 1 tablespoon of poached pears.
• Pipe medium star of cheese mixture onto pears.
• Arrange 1-2 strips of prosciutto on top.
• Drizzle the sherry reduction over fruit and cup.
• Enjoy!

RED WINE VINAIGRETTE

Steps:

• Place all ingredients in a jar with a tight-fitting lid; shake well. Refrigerate until serving. Just before serving, shake dressing again.

BLUE-CHEESE-CRUSTED STEAKS WITH RED WINE SAUCE

Steps:

• Melt 1 tablespoon butter in heavy medium skillet over medium-high heat. Add garlic, shallot, and thyme. Sauté until shallot is tender, about 5 minutes. Add broth and wine. Boil until sauce is reduced to 1/2 cup, about 12 minutes. Set sauce aside.
• Blend cheese, panko, and parsley in small bowl to coat cheese evenly with panko. (Sauce and cheese mixture can be made 1 day ahead. Cover separately and chill.)
• Preheat broiler. Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Sprinkle steaks with salt and pepper. Add steaks to skillet and cook to desired doneness, about 5 minutes per side for medium-rare. Transfer steaks to rimmed baking sheet; reserve skillet. Press cheese mixture onto top of steaks, dividing equally. Broil until cheese browns, about 2 minutes. Transfer steaks to plates.
• Pour sauce into reserved skillet. Bring to boil, scraping up browned bits. Boil 2 minutes. Whisk in remaining 1 tablespoon butter. Season with salt and pepper. Spoon sauce around steaks and serve.
• *Available at Asian markets and in the Asian section of some supermarkets.

RED WINE JUS

Steps:

• Put the olive oil in a large frying pan over a medium heat and fry the shallots until golden and caramelised, about 10 mins.
• Add the port, wine and herbs and simmer for 10 mins, or until reduced by half.
• Pour in the stock and continue to cook until reduced by half again, then strain, discarding the shallots and herbs.
• Transfer the sauce into a new pan and bring to the boil. Remove from the heat and whisk in the butter, then season to taste.

BILLY'S RED, WHITE, AND BLEU PASTA

Steps:

• Cook pasta according to package directions.
• Melt butter and olive oil over medium heat, then add onions, garlic, and capers.
• Break up the onions with a spoon as you saute them and cook until softened and slightly browned.
• Sprinkle the flour over the top and stir constantly for 1 minute.
• Slowly add the half & half while stirring to combine.
• Let it come to a boil, stirring occasionally.
• Turn the heat to low and add the cheese, stirring until completely melted.
• Add the tomato paste and olives and stir to combine.
• Add red pepper flakes, basil, and parsley.
• Add salt and pepper to taste.
• Pour the sauce over the pasta and toss to coat.
• Serve with parmesan cheese if desired and enjoy!