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Recipe: Caprese Flank Steak

Recipe: Caprese Flank Steak

Caprese Flank Steak
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Ingredients
  1. 1/3 cup olive oil
  2. 3 tablespoons balsamic vinegar
  3. 1 tablespoon minced garlic
  4. 2 teaspoons dried oregano leaves and coarse salt
  5. 1/2 teaspoon dried thyme leaves and ground black pepper
  6. 1 pint cherry tomatoes
  7. 1 tablespoon Worcestershire sauce
  8. 1 1/2 pound flank steak
  9. Cubed fresh mozzarella cheese, torn basil and balsamic glaze (optional)
Instructions
  1. Whisk olive oil with balsamic vinegar, garlic, oregano, salt, time, and pepper until well combined. Measure out 2 tablespoons; toss with tomatoes.
  2. Whisk wish to share sauce into remaining marinate income by mistake in a Ziploc bag; massage to cut steak.Marinate steak and tomato mixture is for at least four hours after 25 hours; bring to room temperature 30 minutes before grilling.
  3. Preheat grill to medium high.
  4. Thread tomatoes onto soaked wooden skewers. Remove steak for marinade and pat dry.
  5. Grill steak for 45 minutes per side for medium rare or to preferred doneness. Tent with foil; rest for 10 minutes before slicing across grain.
  6. Grill tomatoes, turning often for three minutes, until slightly charred and blistered. Serve tomatoes over sliced steak along with cheese, basil and balsamic glaze (if using).
Notes
  1. Flank steak is most tender when serve medium-rare to medium. A 1-inchthick stick steak should take 4 to 5 minutes per side and have an internal temperature of 140°F (60°C) for medium-rare or 150°F (65°C) for medium.
  2. Pair with LE19 Pacific Quartet Red
Adapted from Winexpert
Adapted from Winexpert
Wines By Design https://www.winesbydesign.biz/

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PDF version: Caprese Flank Steak
Recipe: Lemon Garlic Shrimp and Ferro Bowls

Recipe: Lemon Garlic Shrimp and Ferro Bowls

Lemon Garlic Shrimp and Ferro Bowls
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Ingredients
  1. 1 1/2 cups dry Farro
  2. 3 tablespoons olive oil, divided
  3. 1 tablespoon minced garlic
  4. 1 tablespoon finely grated lemon zest and lemon juice
  5. 1 teaspoon dried oregano
  6. Pinch hot pepper flakes
  7. 1 pound large shrimp, thawed and peeled, tails removed
  8. 1 bunch kale, stemmed and torn (about 8 cups)
  9. Salt and pepper
  10. 1 1/2 cup grape tomatoes, halved
  11. Crumbled feta cheese and quartered black olives (optional)
Instructions
  1. Cook farro in a large pot of boiling salted water according to package directions or until tender. Drain well.
  2. Meanwhile, whisk 2 tablespoons olive oil with garlic, lemon zest, lemon juice, oregano, and hot pepper flakes. Add shrimp and toss to coat.
  3. Heat remaining oil in a large skillet over medium heat. Add kale; cover for one minute. Season with salt and pepper. Cook, stirring often, until wilted. Remove to bowl and reserve.
  4. Increase heat to medium high. Add shrimp with marinade and cook, stirring often, for 2 to 3 minutes or until shrimp are pink. Add tomatoes and cook for one minute to warm slightly. Return kale to skillet; toss to coat.
  5. Divide hot ferro between serving bowls. Top with skillet shrimp mixture. Garnish with feta and olives to taste.
Notes
  1. Replace farro with 3 cups of another grain such as hot could barley, brown rice, or quinoa.
Wines By Design https://www.winesbydesign.biz/
 

Check out the Winexpert LE19 releases!

PDF version: Lemon Garlic Shrimp and Ferro Bowls
Recipe: Chocolate Truffles

Recipe: Chocolate Truffles

Chocolate pairs SOooooooo nicely with a red wine!

We like the En Primeur Malbec, the Eclipse Old Vine Zinfandel, or a nice GSM (Grenache, Syrah, Mourvèdre) with this…

(Hint: You remember that Valentine’s Day is coming, right?)

Chocolate Truffles
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Ingredients
  1. 16 oz. milk chocolate, chopped coarsely
  2. 2/3 c. heavy cream
  3. 1/2 c. red wine (see post for recommendations), room temperature
  4. 1 TB unsalted butter, melted
  5. 1/2 c. unsweetened cocoa powder (optional) OR
  6. 10 oz. melting chocolate
Instructions
  1. In a medium bowl, heat the chocolate in the microwave in 30 second intervals, stirring each time until the chocolate is fully melted.
  2. In a small saucepan, heat the heavy cream just until it starts to steam.
  3. Pour the heavy cream in the bowl with the melted chocolate and stir, slowly, until fully combined. If the chocolate starts to stiffen, microwave another 30 seconds as needed and continue stirring. This process can take a bit of time, so don’t worry if it doesn’t happen right away.
  4. Once the cream and chocolate are combined, slowly stir in the red wine and butter. Once fully mixed, cover tightly and let stand for 30 minutes at room temperature before transferring to the refrigerator. Chill until firm – at least 4-6 hours.
  5. Line a baking sheet with a silicon mat or parchment paper. Place the cocoa powder in a shallow bowl OR melt the melting chocolate according to manufacturer instructions.
  6. Scoop out rounded tablespoons of the chilled mixture and roll into a ball. Working quickly, coat it either in the cocoa powder or melted chocolate and shake off the excess before placing on the baking sheet.
  7. Keep chilled until ready to serve.
Adapted from Away from the Box
Adapted from Away from the Box
Wines By Design https://www.winesbydesign.biz/

 

 

Juice Sale 2019

Juice Sale 2019

Juice Sale 2019

Juice Sale 2019

Once again, Wines By Design is having a Fresh Juice Sale!

For those of you who are home vintners (or even those that want to start): We’re having our annual Fresh Juice sale. Once again, we have a nice selection of whites and reds (see Our 2019 Juice Sale list below).

That’s a wrap!  All of the juice has been picked up!  Thanks for another year.  Salut!

 

As in the past, juice will be delivered in 5 gallon plastic pails and be available for ONE DAY ONLY. Juice MUST be picked up on the day the truck arrives. We CANNOT hold any juice beyond that day. Your receipt will be necessary for you to obtain your juice. Any unclaimed juice will be forfeited and your money will be refunded.

Please note: Our supplier adds sulfites to the fresh juice. This may effect fermentation if you choose to use wild yeast only .

Note: Wines By Design acts as a shipping agent only and is not responsible for the quality of the juice.

Reminder: You can keep up to date with what’s happening at Wines By Design by signing up for our newsletter on our Contact page.

 

Our 2019 Juice list:

 

Whites:
    • Chardonnay
    • Moscato
    • Pinot Grigio
    • Riesling

 

Reds:
    • Alicante
    • Barbera
    • Cabernet Franc
    • Cabernet-Sauvignon
    • Lambrusco
    • Malbec
    • Merlot
    • Montepulciano
    • Nebbiolo-(Barolo)
    • Pinot Noir
    • Ruby Cabernet
    • Sangiovese
    • Shiraz
    • Zinfandel (Red)