ISO - Recipe Using Merlot Wine

[blazedog]

I have left over Merlot wine and would love to cook something with it -- It's left over from using part of the bottle for All American Chili.

Does anybody have any good recipes?

Thanks

[lindrusso]

Mmmmm...the Beef Stew from January 2004 in delicious. It calls for a cup of Cab or other dry red wine, so the Merlot would work.

I just finished the leftovers today and can't wait to make it again! :D

[greysangel]

My vote would be for the red wine braised chicken with olives over couscous

JeAnne

[TerriS]

Any sauce or gravy. Sauteed mushrooms. Marinara sauce.
But you can always freeze it into ice cubes for use whenever.

[Vicanddi]

Ok, silly question coming up. How long is the leftover wine good for?

[layla14]

I always use red wine in my spagetti sauce or in beef stew. Also, I heard that open wine is good for 1 week (for drinking) and slightly longer for cooking. But that isn't very exact. Sorry.

My rule of thumb is taste it, OR make DH taste it :D if it is bad you will know it.

Maura

[Julie A]

I have to comment on this - I made the all american chili yesterday, and didn't want to open a Merlot, so I used another dry red I had open, and it really made a difference. DH said "something's missing - I think a little sugar would make this chili great" before I even told him about the wine.

But I second Layla's comment about spagetti sauce.

Also, I must say I've used open wine that's been around much longer than a week for cooking!

(I think I need to be a little more careful with my wine use)

[cniles]

I made the Rosemary Merlot Flank Steak the other night - very yummy!!!


Or you can just drink it:p

[cniles]

My vote would be for the red wine braised chicken with olives over couscous

JeAnne - would you mind posting this recipe? Search isn't working for me - I keep getting red wine and chicken but not the one you mentioned. It sounds wonderful!!!:p

[blazedog]

I think this is the recipe - if it's not, it looks really good anyway

Red Wine Braised Chicken with Couscous

Recipe By : Cooking Light January 2002
Serving Size : 4 Preparation Time :0:00
Categories : Chicken

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 cloves garlic -- peeled
2 each chicken breast halves -- skinned
2 each chicken thighs -- skinned
2 each chicken drumstick, no skin
1/4 teaspoon black pepper
2 teaspoons olive oil
2 cups Merlot or other fruity red wine
1 1/2 cups fat-free chicken broth soup less sodium
2 cups tomato -- peeled
-- seeded
1 tablespoon tomato paste
1/2 cup kalamata olives -- pitted
3 tablespoons capers -- rinsed
2 cups hot, cooked couscous
flat-leaf parsley -- optional

1. Place garlic in small saucepan; cover with water; bring to boil. Reduce
heat; simmer 2 min. Drain; set garlic aside.
2. Sprinkle chicken with pepper. Heat oil in large Dutch oven over med-high
heat. Add chicken, cook 10 min. or until browned, turning once. Remove
chicken from pan. Increase heat to high; add wine to pan. Cook until
reduced to 1 cup (about 5 min.). Remove from heat. Stir in garlic,
drumsticks, thighs, broth, tomato and tomato paste. Bring to boil. Reduce
heat; simmer 5 min. Add breasts; cover & cook 20 min., turning chicken
after 10 min. remove chicken from pan; keep warm.
3. Increase heat to medium-high; add olives & capers to pan. Cook,
uncovered, 10 min., stirring occasionally. return chicken to pan, tuning to
coat. Cover & let stand 5 min. Serve with couscous. Garnish with parsley
if desired.
:D

[Chocolate Rose]

I asked this same question a couple of weeks ago. Here's a link to the responses I got (I hope this works). Maybe these will give you some ideas, too. I made the All-American Chili. YUM!

Merlot?? (http://community.cookinglight.com/showthread.php?s=&threadid=52489)

[cniles]

yummmm.. Thanks Blazedog that looks great!

[greysangel]

that's the one and it is fantastic!

j

[blazedog]

Thanks for the suggestions. I am going to try the Braised Chicken - The Beef Stew looked really good also but I only eat a lmited amount of red beef and I've already got the All American Chili. I'll probably try it the next time i am cooking a beef dish.

[Guest]

The Curried Lentil soup from the Winter 2004 Eating Well uses Merlot. I just finished a bowl for lunch and it is quite nice.

CURRIED LENTIL SOUP
Eating Well, Winter 2004; page 32

This flavorful soup is rich in beta-carotene. Additional broth may replace the wine. For a spicier soup, add 1/4 tsp. cayenne pepper. Adapted from Cooking the RealAge Way

1 cup non-fat or low-fat plain yogurt for garnish
2 tsps canola oil
1 large white onion, chopped
2 large carrots, thinly sliced
3/4 c red lentils, rinsed (To substitute brown lentils, add 1/2 c water and simmer soup 40-45 minutes)
2 tsps curry powder
4 1/2 c chicken or vegetable broth
1 c fruity red wine, such as Merlot
3/4 tsp salt, or to taste
1/4 c chopped fresh cilantro for garnish

Place a strainer over a bowl, line with double thickness paper towels. Place yogurt in the strainer to drain while preparing soup.

Heat a large saucepan over med-high heat. Add oil, then onion, cook for 5 minutes, stirring occasionally. Stir in carrots, lentils, and curry powder, cook for one minute. Stir in broth, wine, and salt. Cover and bring to a boil over high heat. Reduce heat and simmer, uncovered, for 18-20 minutes, or until lentils and vegetables are tender.

Ladle into soup bowls. Top with drained yogurt and cilantro.

ENJOY! (This was wonderful on Day #1 and even better second day!)

Lynn B posted this

[jefoster]

This recipe has been posted several times known on the board as Wendy's Pot Roast. It has become my roast recipie very easy to cook.

good luck I know you will like it.




Merlot Pot Roast with Horseradish Smashed Potatoes

Prep/cook time 8/12 to 9 1/2 hrs on low, 5 1/2 to 6 1/2 hrs on high
notes: prepare the smashed potatoes as soon as the beef is tender; the meat can continue to cook until they are ready. Makes 6 to 8 servings.

1 tied fat trimmed boned beef chck roast (3-31/2 lb) fresh ground pepper
1 tablespoon butter or olive oil
3 carrots (about 1/4 lb. each ) rinsed and peeled
1 onion (1/2 lb), peeled and chopped
2/3 cup chopped celery
3 cloves garlic, minced or pressed
1/2 teaspoon dried thyme
1/4 teaspoon black peppercorns
1 dried bay leaf
1 cup Merlot or other dry wine
1/3 cup canned tomato paste
1 1/2 tablespoons cornstarch
Horseradish smashed potatoes
(recipe follows)
1 tablespoon minced parsley
1 to 2 cups watercress sprigs, rinsed and crisped (optional)
salt

Rinse beef, pat dry, and sprinkle generously all over with fresh ground pepper. Melt butter in a 10-12 inch nonstickfrying pan over high heat. When hot, add beef and brown wekk on all sides, 6 to 8 minutes total.

Meanwhile, cut carrots into sticks about 3/8 inch thick and 2 inches long. In a 4 1/2 quart or larger electric slow cooker, combine carrots, onion, celery,garlic, thyme, peppercorns, and bay leaf. Set beef on vegetables: add drippings. In a small bowl, mix wine and tomato paste; pour over meat and vegetables.

Cover and cook until beef is very tender when pierced, 8 to 9 hours on low, 5 to 6 hours on high. If possible, turn meat over halfway through cooking.

With 2 slotted spoons, transfer meat to a platter; keep warm. Skim and discard any fat from cooking liquid. Turn cooker to high. In a small bowl, blend cornstarch with a 1 1/2 tablespoons water; pour into cooker and stir often until sauce is bubbling, 10-15 minutes.

With a slotted spoon, lift vegetables from cooker and arrange beside meat. Spoon horsradish smashed potatoes onto platter; sprinkle with parsley. Garnish Platter with watercress. Spoon sauce over meat. Slice meat and serve with vegetables, potatoes, and sauce, adding salt to taste.

Per serving without potatoes: 314 calories, 40%(126 cal.) from fal" 34 g protein; 14 g fat (5.6 g sat.) 11 g carb. (2.3 g fiber); 256 mg sodium; 115 mg chol.


Horseradish smashed potatoes

Scrub and peel 13 to 3 1/2 lbs. russett potatoes; cut into 1 1/2 inch chunkd. Put into a 4-5 quart pan with 2 1/2 quarts water. Bring to a boil over high heat; reduce heat, cover, and simmer until potatoes mash easily when pressed, 20=25 minutes.

When potatoes are done, heat 1 to 1 1/2 cups half and half or fat skimmed chicken broth with 2 T. butter or margerine in a microwave safe container in a microwave oven at fullpower just until steaming 1 to 3 minutes. Or warm in a 1 to 1 1/2 quart pan over medium heat.

While cream heats, drain potatoes and mash in pan with a mixer or potato masher until almost smooth. Add cream, a portion at a time, and mix until potatoes have the consistency desired. Stir in salt, pepper, and 1 to 2 tablespoons prepared horseradish to taste. Mound beside Merlot pot roast or scrape into a bowl. makes6 to 7 cups 6 to 8 servings.
per serving: 189 calories, 31% (59cal) from fat; 3.9g protein, 6.6 g. fat (3.9 sat)) 29 g carbo (2.6 g fiber) 55 mg sodium, 19 mg chol. From Sunset Magazine 2000 Annual

[Vicanddi]

Here are a couple untried recipes that call for merlot, or other red wine. They sound good, so I thought I would share.



* Exported from MasterCook *

Finger-Licking Honey Spareribs

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Main Dishes Pork
The National Honey Board

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup chili sauce
1/2 cup honey, or more
1/4 cup minced onion
2 tablespoons dry red wine, optional
1 tablespoon Worcestershire sauce
1 teaspoon Dijon-style mustard
3 pounds pork spareribs
Salt and pepper -- to taste

Combine the first six ingredients in a small saucepan and bring to a boil over medium heat, stirring constantly. Reduce heat and simmer, uncovered, 5 minutes. Sprinkle spareribs with salt and pepper. Place on a rack over a roasting pan; cover with foil and bake at 375ºF 35 to 45 minutes. Uncover and brush generously with sauce. Bake 45 minutes, brushing with sauce every 15 minutes, until spareribs are fully cooked and tender. Cut spareribs into serving portions and serve with remaining sauce.

Source:
"The National Honey Board"
S(Internet address):
"http://www.honey.com/"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 376 Calories; 25g Fat (59.5% calories from fat); 18g Protein; 20g Carbohydrate; 1g Dietary Fiber; 82mg Cholesterol; 115mg Sodium. Exchanges: 2 1/2 Lean Meat; 0 Vegetable; 3 1/2 Fat; 1 1/2 Other Carbohydrates.


Nutr. Assoc. : 0 731 0 0 0 0 1168 0




* Exported from MasterCook *

Coq au Vin

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Main Dishes National Presto Industries
Poultry Pressure Cooker

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 (3-pound) chicken -- cut up
1 onion -- sliced
1 carrot -- sliced
3 tablespoons flour
1/2 teaspoon salt
1/4 teaspoon pepper
4 slices bacon
1/2 pound mushrooms -- sliced
1 cup red wine
1 clove garlic -- minced
2 teaspoons minced parsley
1 teaspoon chopped fresh basil
OR
1/2 teaspoon dry basil
1 small bay leaf
1 (1-pound) can white onions -- drained
1/4 cup brandy

Coat chicken, onion, and carrot in mixture of flour, salt, and pepper; set aside. Fry bacon in a 4- or 6-quart Presto pressure cooker until crisp; remove, crumble, and set aside. Sauté mushrooms in bacon drippings; remove and set aside. Brown chicken a few pieces at a time; set aside. Brown onions and carrots. Return all chicken to pressure cooker along with onions and carrots. Combine wine, garlic, parsley, basil, and bay leaf; pour over chicken. Close pressure cooker cover securely. Place pressure regulator on vent pipe. Cook for 8 minutes, at 15 pounds pressure, with regulator rocking slowly. Cool pressure cooker at once. Remove chicken and vegetables to a warm dish. Add mushrooms and canned onions to liquid and simmer until heated through; thicken if necessary. Add brandy and bacon; heat. Pour sauce over chicken and vegetables.

Makes 4 to 6 servings.

Cuisine:
"French"
Source:
"National Presto Industries"
S(Internet address):
"http://www.presto-net.com/index.html"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 491 Calories; 28g Fat (57.6% calories from fat); 32g Protein; 15g Carbohydrate; 3g Dietary Fiber; 153mg Cholesterol; 394mg Sodium. Exchanges: 0 Grain(Starch); 4 Lean Meat; 2 Vegetable; 3 Fat.

NOTES : The marriage of world trade and native resources makes French cuisine the finest in Europe, if not in the world. In addition, France is famous for its fine wines. One of the country's most popular dishes is Coq Au Vin (Chicken with Wine), a delectable entree made with red wine and mushrooms. Coq au Vin may be served with parslied new potatoes and a green salad. For dessert, serve another French favorite, cheese with fruit.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 2130706543 0 87 0 0 0



* Exported from MasterCook *

Sesame-Ginger Beef Steak

Recipe By :Susan Parenti
Serving Size : 6 Preparation Time :0:10
Categories : Beef Steak

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 pound beef flank steak -- well trimmed
1/2 cup dry red wine
2 tablespoons dry sherry
1 tablespoon Oriental dark-roasted sesame oil
1 tablespoon reduced-sodium soy sauce
1 tablespoon vinegar
2 teaspoons grated fresh ginger
2 cloves garlic -- crushed
3 medium seeded bell peppers -- halved lengthwise

Combine red wine, sherry, sesame oil, soy sauce, vinegar, ginger and garlic. Reserve 1/4 cup marinade. Place beef flank steak in plastic bag; add remaining marinade, turning to coat. Close bag securely and marinate in refrigerator 6 to 8 hours (or overnight, if desired), turning occasionally. Remove steak from marinade; discard marinade. Place steak and bell pepper halves on grid over medium coals. Grill 12-15 minutes for rare to medium and until bell peppers are tender, turning steak and bell pepper halves once. Brush steak with reserved marinade before turning. Carve steak diagonally across the grain into thin slices.

Cuisine:
"Asian"
Source:
"National Cattlemen's Beef Association"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 260 Calories; 14g Fat (53.5% calories from fat); 23g Protein; 5g Carbohydrate; 1g Dietary Fiber; 58mg Cholesterol; 194mg Sodium. Exchanges: 3 Lean Meat; 1/2 Vegetable; 1 Fat; 0 Other Carbohydrates.

Serving Ideas : Serve steak with grilled bell peppers.

NOTES : A 1 1/2-pound boneless beef sirloin or top round steak, cut 1 inch thick, may be substituted for beef flank steak. Marinate steak and prepare bell peppers as directed above. Grill beef sirloin steak over medium coals 16 to 20 minutes for rare to medium. Grill beef top round steak over medium coals** 12 to 14 minutes for rare to medium. To check temperature, cautiously hold hand about 4 inches above coals. Medium will force removal of hand in 4 seconds. A beef flank steak will yield four 3-ounce cooked, trimmed servings per pound.

Nutr. Assoc. : 3298 0 0 1356 20118 0 26076 0 2236