Here are some recipes that go very well with our Howell Mountain Zinfandel! Our Zins showcase the balance between dark/red fruits and pepper and spice; these recipes may not go well with all Zinfandels, particularly the "fruit bomb" style. We hope you enjoy!
1 1/2 pounds rapini (broccoli rabe), thick stems removed
1 pound spaghetti
One 750-ml bottle Zinfandel (or other dry red wine)
1 tablespoon sugar
1/3 cup extra-virgin olive oil
4 garlic cloves, sliced
1/4 teaspoon red pepper flakes
1 teaspoon Kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup grated Pecorino-Romano
1) Bring a large pot of salted water to a boil over high heat. Add the rapini and cook until bright green and tender, about three minutes. Remove with a wire skimmer, and spread the rapini out on a large baking sheet.
2) Bring the water back to a boil and then add the spaghetti. Cook spaghetti until tender but still a few minutes away from al dente, five to six minutes. (You'll finish cooking the pasta later.) Reserve a cup of the cooking liquid, and then drain the pasta in a colander. Set the now empty pot back on stovetop.
3) Add the wine and sugar to the pot, and bring to a boil over high heat. Cook until reduced by half, about eight minutes. Add the drained pasta, and stir well. Cook until most of the liquid has evaporated, stirring very often to prevent the pasta from sticking, four to five minutes.
4) Meanwhile, pour the olive oil into a large skillet set over high heat. When oil starts to shimmer, and the garlic and immediately reduce the heat to medium-low. Cook until garlic becomes pale golden brown, about three minutes. Add the red pepper flakes, rapini, salt, and pepper. Cook until rapini is warm, one to two minutes.
5) Add the rapini mixture to the pasta along with 1/2 cup of the reserved pasta water. Gently toss to combine. If the pasta looks dry, add more of the pasta water. If ready, divide the pasta between four plates and garnish with the grated pecorino. Recipe courtesy of Serious Eats.
Yield: serves 4, active time 30 minutes, total time 30 minutes
2 sweet onions, sliced into 1/2-inch rings
Salt and pepper
12 chicken, turkey or pork sausages (we recommend turkey)
12 top-sliced hot dog buns
4 tablespoons olive oil $
4 seeded, sliced bell peppers $
1 teaspoon chili powder
1 teaspoon Italian seasoning
1/2 teaspoon salt
9 chopped garlic cloves
2 tablespoons tomato paste
1) Preheat grill to medium/low. Push a metal skewer through onion rings horizontally.
Mist onion rings with nonstick cooking spray; season with salt and pepper. Grill for 20 minutes, turning often, until tender. Remove from grill, cut each ring in half and separate. Set aside.
2) For compote: Warm 4 Tbsp. olive oil in a skillet over medium heat. Add 4 seeded, sliced bell peppers; sauté for 1 minute. Add 1 tsp. each chili powder and Italian seasoning and 1/2 tsp. salt; sauté for 5 minutes. Add 9 chopped garlic cloves, cover, reduce heat and cook for 12 minutes, stirring, until peppers are soft. Add 2 Tbsp. tomato paste, stir well and cook for 2 minutes.
3) Grill sausages, turning often, until a meat thermometer registers 170°F when stuck into thickest part, 20 minutes. Serve in buns with onions and pepper compote. Recipe courtesy of My Recipes.
Yield: Serves 12
1 1/2 pounds ground beef (or turkey or portabella mushroom)
2 tablespoons onion - finely chopped
2 tablespoons canned diced green chilies - drained
8 slices pepper Jack cheese
4 kaiser rolls, split
1/2 cup black bean and corn salsa or your favorite salsa
1) Preheat grill to medium.
2) In medium bowl, mix beef, onion and chilies.
3) Shape into 8 thin patties.
4) Place 4 patties on baking sheet. On top of patties place 2 small or 1 large slice of cheese. Top with 2nd patty. Pinch around edges to seal.
5) Place patties on grill. Grill first side about 7 minutes, turn once, grill second side another 5-7 minutes.
6) Serve on Kaiser rolls with taco sauce.
7) Serve with taco chips and coleslaw for a great meal. Recipe courtesy of Recipe Tips.
Yield: Serves 8, 15 mins prep time, 15 mins cook time