Beef Chili

Courtesy of Joan Stagnaro, Girl Friday – Private Chef Beans:2 cups dried heirloom beans (preferably Rancho Gordo & a mix of several shapes and sizes for fun and texture) Marinated beef: Chile: 2 lbs hangar or flank steak 2 large yellow onions, chopped 3 bay...
Mushroom Pappardelle

Mushroom Pappardelle

This pasta is a perfect vegetarian meal on its own, paired with a bottle of Laurel Glen Vineyard Estate Cabernet, or as a side dish to grilled steak. Serves 4 or 6 as side dish. Recipe courtesy of Wine Club Member Shaun Myrick 1 Yellow onion,...

Coffee Cocoa Crusted Venison

Recipe courtesy of Wine Club member Mike Haines Serves 6 Ingredients 1/3 cup fine-ground coffee1/4 cup cocoa2-1/2 tablespoon salt1 tablespoon brown sugar1 teaspoon cinnamon1/2 teaspoon cayenne pepperVenison loin Directions 1. In a medium mixing bowl, combine coffee,...
Skirt Steak w/ Roasted Corn and Peach Salsa

Skirt Steak w/ Roasted Corn and Peach Salsa

Salsa: 2 medium peaches                     2 ears sweet corn 2 tomatoes                            1 jalapeño 1/2 medium red onion 2 tbsp. fresh lime juice 1/2 cup fresh chopped cilantro leaves 1.     Cut onion into rings and cut jalapeño in half.  Roast corn, onion...

A One Pot Meal to Feed the Soul

I love to cook. But that doesn’t mean I like to use many different pots and pans when I cook. My favorite recipes are one pot meals and, lately, anything that involves the Instapot. This year, the recipe I’ve been making again and again is Chile. The twist I’ve...