419 jacob creek cabernet Recipes

bacon, lean beef, garlic cloves, minced, salt, fresh ground pepper, mushrooms, halved, beef broth, dry red wine , such as cabernet sauvignon, onions, dried thyme or 1 sprig fresh thyme, flour, water

fresh or jarred black french perigord truffles, tuscan-style extra-virgin olive oil, divided, minced shallots, cabernet sauvignon or other dry red wine, banyuls vinegar, fresh thyme leaves, coarse kosher salt, new york strip steaks (each about 1 1/4 inches thick), preferably wagyu, olive oil, divided, coarse kosher salt, very coarsely ground black pepper

pinot noir or cabernet sauvignon, sugar, orange peel (orange part only), lemon peel (yellow part only ), fresh rhubarb (about 2 lb trimmed ), salt

bone-in beef short ribs , cut crosswise into 2 pieces, kosher salt and freshly ground black pepper, vegetable oil, onions, chopped, carrots, peeled, chopped, celery stalks, chopped, all-purpose flour, tomato paste, dry red wine (preferably cabernet sauvignon), flat-leaf parsley, thyme, oregano, rosemary, fresh or dried bay leaves, head of garlic , halved crosswise, low-salt beef stock

oranges, thinly sliced, lemon, thinly sliced, lime, thinly sliced, fresh firm fruits, prepared and sliced as appropriate, full-bodied dry red wine , such as cabernet sauvignon, orange liqueur , such as cointreau or triple sec, presidente brandy, lemon verbena, washed and stemmed (about 2 cups), fresh soft fruits, prepared and sliced as appropriate, club soda , champagne, or sparkling wine

new york strip steaks or 4 sirloin steaks, 3/4 inch thick, patted dry, salt, coarsely ground black peppercorns or 1 mixture of various peppercorn, olive oil, for the pan, red wine (cabernet sauvignon or pinot noir), butter, sliced

pork tenderloin , trimmed of fat, minced garlic, salt, pepper, olive oil, butter, merlot, button mushrooms or 1 (8 oz) package portabella mushrooms, halved, butter, reserved stock, minced garlic, merlot or 1/2 cup cabernet sauvignon wine, salt, fresh ground pepper

flat iron steaks (top blade steak) or 1 (2 lb) flank steaks, olive oil, garlic cloves, mashed, italian parsley, chopped, rosemary, chopped, cabernet sauvignon wine, salt, generous amount fresh ground pepper, dry mustard

olive oil, boneless beef chuck roast, trimmed , cut into 2 1/2-inch pieces, chopped onions, cabernet sauvignon, diced tomatoes with italian herbs, undrained, hoisin sauce, bay leaves, slender carrots, peeled, cut diagonally into 1-inch lengths, cornstarch mixed with 1 tbsp water, chopped fresh parsley

dry red wine (such as cabernet sauvignon), generous ) frozen unsweetened raspberries, sugar, vanilla bean , split lengthwise, nectarines, pitted, thinly sliced in wedges, fresh mint sprigs

veal demiglace or stock, tawny port, dry red wine such as cabernet sauvignon, vanilla bean , halved lengthwise, cracked black pepper, seedless red grapes (on stems ), raw grade a duck foie gras at room temperature, cleaned and deveined, kosher salt, accompaniments: sea salt , sliced country loaf, and grape chutney

vegetable-oil cooking spray, shiitake mushrooms (about 1 cup), stemmed and cut into thin strips, roma tomatoes, cored and cut into thin strips, fresh chives , cut into 1d4-inch pieces, cabernet sauvignon, demi-glace (found at gourmet and butcher shops), vegetable-oil cooking spray, lean beef tenderloin fillets (4 oz each), fat trimmed to 1/8 inch

red wine (cabernet sauvignon or pinot noir), balsamic vinegar, shallot, peeled and halved, butter, cut into 2 pieces, extra-virgin olive oil, white onion, peeled and sliced 1/4 inch thick, zucchini, trimmed and sliced 3/4 inch thick, trimmed filets mignons (4 oz each) or top-round steaks (use organic meat, if possible)

red grapefruit, dry red wine , such as zinfandel or cabernet sauvignon, sugar

boneless veal shoulder or round, cut into 1 1/2-inch chunks, salt, freshly ground black pepper, olive or vegetable oil, yellow onions, finely chopped, potato starch, chicken broth, red wine , cabernet sauvignon or zinfandel, baby carrots, chopped fresh thyme, chopped fresh rosemary, domestic or wild mushrooms, washed, dried, and cut into 1/4-inch slices, garnish: 2 tsp finely chopped curly parsley

fresh bay laurel leaves, or 2 dried, fresh rosemary leaves, fresh english thyme leaves, juniper berries, sliced zest of 1/2 orange (removed with a zester), salt, freshly ground black pepper, whole 5-lb ducks , peking or muscovy, vegetable oil, onion, coarsely chopped, carrot, coarsely chopped, rib celery, coarsely, chopped, fresh english thyme, bay laurel leaves,fresh or dried, full-bodied red wine , such as cabernet sauvignon or merlot, shallot, finely chopped (about 1/3 cup), dried tart cherries (see note ), chopped fresh sage, chopped fresh english thyme, balsamic vinegar, salt and freshly ground black pepper

leg of lamb, large bone removed , shank bone left intact, garlic cloves, pressed, mustard seeds, dry mustard, dijon mustard, salt, ground pepper, cabernet sauvignon or other dry red wine, unsalted beef stock or canned unsalted broth, low-salt chicken broth, shallots, finely chopped, dry mustard, fresh parsley sprigs

lean beef roast or 3 lbs venison roast, fat-free cream of mushroom soup, undiluted, cabernet sauvignon wine or 1 cup dry red wine, very low-sodium beef bouillon granules, fresh garlic cloves, minced, thyme leaves, liquid hot pepper sauce or 1 tbsp tabasco sauce, onion, diced, sliced mushrooms, drained, potatoes, quartered (optional), carrots, peeled and cut into 4 inch long pieces (optional), cornstarch (optional), water (optional)