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Recipes
expand Beef Braised with Cabernet

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Pair with Quantum 2009 Cabernet

Equipment: A heavy 4-5 quart ovenproof pot with lid

Ingredients

  • 2 T olive oil
  • 3-4 Lbs Beef chuck roast
  • 1/2 tsp black pepper
  • 1/4 Lb.  pancetta, finely chopped
  • 1 medium onion (use 2)
  • 1 medium carrot
  • 2 celery ribs
  • 4 garlic cloves
  • 4 sprigs thyme
  • 2 sprigs rosemary
  • 2 T tomato paste
  • 2-3 cups cabernet sauvignon
  • 2 cups water

Directions

  1. Put oven rack in middle position preheat to 325 degrees.
  2. Heat oil in Dutch Oven (or same) over high heat till hot but not smoking
  3. Pat meat dry and season with S&P
  4. Brown meat in very hot oil on all sides (10-20 minutes), Transfer meat to a plate,
  5. Add Pancetta to oil and saute over moderately high heat, stirring often until browned and fat is rendered, about 3 minues. 
  6.  Add onion, carrot, celery, and stir till vegetables soft and golden.  Add garlic, thyme and rosemary and saute until garlic begins to turn golden.  Stir in tomato paste and cook, stirring, 1 minute. Add wine and boil until liquid is reduced by about 1/2, about 5 minutes. Add water and bring to a simmer, then return meat along with any juices accumulated on plate to pot.  Cove pot and transfer to oven. Braise until meat is very tender, 2 1/2-3 hours.
  7. Transfer meat to a cutting board. Skim fat from surface of sauce and discard along with herb stems. Boil sauce until reduced by one-third, about 5 minutes, season with salt. Cut meat across the grain in 1/2 inch slices and return to sauce.

— Recipe originally from January 2007 Gourmet magazine titled "Brasato Al Barolo."

expand Green Chile Chicken Enchiladas

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Pair with Quantum 2010 Merlot

Prep and cook time: 50 minutes
Makes: 5 servings (10 enchiladas)
Note: You'll need about half the meat of a 2 1/2-3 Lb. roasted chicken

Ingredients

  • 1 lb. roasted skin-on green New Mexico Chiles
    2 Tbsp. olive oil
    1 Tbsp. butter
    5 large garlic cloves, minced
    1/2 tsp. each salt and freshly ground pepper
    3 Cups reduced sodium chicken broth
    10 corn tortillas (white corn preferred)
    2 1/2 Cups shredded cooked chicken
    2 Cups coarsely shredded jack or cheddar cheese, divided
    Sour cream

Directions

  1. Preheat oven to 400. Peel, stem, seed and chop chiles.

  2. Heat oil and butter in large frying pan over medium heat. Add garlic and cook until fragrant, about 30 seconds. Add chiles, salt and pepper.  Cook, stirring occasionally for about 3 minutes. Add 1 cup chicken broth and simmer until reduced by 1/3, about 10 minutes.

  3. Meanwhile, prepare tortillas: in a small frying pan bring the remaining 2 cups chicken broth to a gentle simmer. Working one at a time, very briefly dip tortillas into broth to soften. Transfer each tortilla to a large baking sheet (you may need more than 1). Do not overlap or tortillas will stick.

  4. Divide 1 1/4 cups cheese equallay among tortillas and top each with shredded chicken, dividing evenly. Wrap tortilla around filling and transfer, seam-side down to a 9x13 inch baking dish.

  5. Pour chile sauce over enchiladas and top with remaining 3/4 cup cheese. Bake until cheese is bubbling and browned, 15-20 minutes.  Serve with sour cream.  Other optional toppings include tomatoes, red onion, or whatever your little heart desires.