When fall is in full swing and the weather turns cold, braised dishes are my personal favorite. The Asian ingredients in this recipe add earthy flavors, which are particularly appealing this time of year.
Yield 4 servings
4-lbs short rib bone in (or 3 bone out) 1c Hoisin
1c fermented black bean (optional)
1 chopped white onion
3 chopped carrots
3 chopped stalks of celery 1 btl red wine
1⁄4 c oil
1⁄4 c flour
S&P to taste
In a large pot, heat oil over medium high heat. While the oil is heating, season the flour with salt and pepper. Toss the short ribs in the seasoned flour and brown in the oil. When all side of the ribs are browned, remove from oil and reserve. Add the vegetables to the pot and cook until tender. Place the short ribs back into pot and add the wine, hoisin and fermented black beans. Reduce heat to low and cook for 3 hours. When the ribs are fork tender remove the meat and strain the liquid into a smaller pot. Reduce the braising liquid by half and serve over top of the ribs.
Delicious with a Januik or Novelty Hill Syrah. Recipe Courtesy of Winery Chef Josh Slaughter
Fall vegetables are usually hearty, so they pair well with creamy polenta. The great thing about this dish is depending on how many vegetables are in the polenta, it can be used as a side dish or enjoyed on its own.
1 cup of uncooked polenta
1 cup white wine
1 cup stock
¼ lb butter
1 butternut or kobuca squash (peeled, cut into large chunks and roasted in the oven till soft, then pureed)
2 cups parmesan cheese (grated)
2 cups cream cheese
S & P
Veggies that would be great add to this would be include braising greens, parsnips, carrots, rutabaga and cauliflower.
In a large pot bring the liquid and butter to a boil. Season the liquid with salt and pepper and add the polenta. Cook polenta until sot about 30 minutes. When polenta is cooked add the puree, parmesan, and cream cheese. Taste and adjust seasoning then add any vegetables one wants.
Recipe Courtesy of Winery Chef Josh Slaughter
As the weather cools, chili is a wonderful meal, and living in the Northwest offers the opportunity to make chili with ground elk, a healthy alternative to beef. There is a lot of debate on whether or not chili has beans, and my humble opinion is yes. What I like to call chili has beans and meat. Chili without beans is a hot dog chili. However, I use chili with beans for my hot dogs too and have not been arrested. Yet.
1 lb ground elk (okay to substitute lean beef or lamb)
1 large white onion diced
1 small can tomato paste
3 quarts stock (chicken or beef)
4 cups of dried beans (I like kidney or black as they hold up to longer cooking times)
1 Tbl paprika
2 Tbl chili powder
2 Tbl cumin
2 tsp cayenne
S & P to taste
2 Tbl oil
In a large pot heat the oil over medium-high heat. Add the onion and Eek to the pot and cook thoroughly. When elk and onion is cooked add the remaining ingredients, bring to a boil, then reduce the heat to simmer. Let simmer for 1 hour stirring every 20 minutes or so.
Serve with Januik Cabernet Sauvignon or Novelty Hill Stillwater Creek Vineyard Syrah.
Yields 6 servings.
Recipe Courtesy of Winery Chef Josh Slaughter.
4 celery stalks
2 yellow onions
3 cups red wine
4 cups stock (chicken or beef)
5 cups mushrooms (in the fall, I like Porcini or Chanterelle)
3 cups fingerling potato
salt and pepper to taste
1 T oil
Place a pot (large enough for the rabbit, vegetables, and liquid) on medium heat. Salt and pepper the rabbit and place in pot with the oil. Sear rabbit on all sides until golden brown. When rabbit is browned all over remove from pot and place the onion, carrots and celery in the oil. Cook the vegetables until tender. When vegetables are tender add the wine to deglaze the bottom of the pan. Rabbit hops back into the pot along with the stock and is cooked over medium heat for two and a half hours. Remove rabbit from pot and strain out the braising liquid; place strained liquid back into pot. Toss in the mushrooms and potato and cook for thirty more minutes over medium heat. Once the potatoes are fork-tender place the rabbit back into the pot just long enough to reheat. Serve hot.
Serve with Januik Red Mountain Cabernet Sauvignon