Merlot


These great recipes by Brenda Rumery have been created uniquely for Kingman Estates Winery to enhance your enjoyment of our Merlot Red Wine!

 

Grilling season and Kingman Merlot


Peppered Steak Butter

2 Tablespoons Unsalted Butter (room temperature)
1 teaspoon coarse fresh ground Pepper
1/4 teaspoon Garlic Salt
1/4 teaspoon Salt
1/4 teaspoon Piment D'Espelette

We have used it on a T-Bone, spread on right after you pull it off the grill and let it rest. I did a beef tenderloin steak, sautéed with slice 
crimini mushrooms and onions. It would make a great spread for a hamburger and I am going to try it on pasta. Yum!


Italian Sausage Stuffed 8 Ball Zucchini with Cheesy Polenta

 

½ lb. Italian Sausage
merlot-pairing-12 8 ball zucchini or 1 medium size regular shape zucchini
2 cups fresh chopped tomatoes (divided)
½ cup finely chopped onion (divided)
1 cup grated mozzarella
2 tbsps. Olive oil (divided)
1 tsp. dried basil
½ tsp. Greek oregano
2 cloves of garlic minced (divided)
1 tbsps. tomato paste or tomato powder
Splash of Kingman Merlot
Polenta

 

Cut the tops of the 8 ball zucchini off and core. The same as if you were preparing a bell pepper.
Boil 1” salted water and place the zucchini cut side down and par boil for 5 to 7 minutes, soft but rigid enough to stuff. Pull out of water and drain.
Heat 1 tbsp. Olive oil, sauté ¼ cup chopped onion and 1 clove of minced garlic until soft. Add the Italian sausage, crumble and brown. Drain any grease, then add ½ cup of chopped tomatoes until well blended. Salt and pepper to taste. Take off heat and stir in ¼ cup grated mozzarella.
Stuff sausage mixture into zucchini balls, if any sausage left over we will add it later.
Heat 1 tbsp. Olive oil, sauté ¼ cup chopped onion and 1 clove minced garlic until soft. Add 1 ½ cup chopped tomatoes with any liquid, 1 tsp. basil, ½ tsp. Greek oregano. Salt and pepper to taste. Cook until ½ of the liquid is gone. Blend in food processor or blender. Return to heat, bring back to boil, add 1 tbsp. tomato paste or tomato powder. Splash in about 1 tbsp. Merlot, stir until thickened. Add any of the sausage mixture you have any left to sauce. Pour sauce over zucchinis and add the rest of the grated mozzarella.

 

Bake in 350 degree oven for 15 minutes.

 

Make polenta according to package, ½ a recipe and add ½ cup mozzarella to polenta when you achieve thickness required.

 

On 2 plates, plate some polenta then one stuffed 8 ball zucchini and pour sauce over both zucchini and polenta.
ENJOY!

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