This ultra flavorful dish comes together in under 30 minutes and is perfect for fall! Try pairing it with this month’s Hermanos Valle de Cafayate Salta Torrontés.

Ingredients:

• 2 Tablespoons Butter
• 1-1/2 pound Raw Shrimp, peeled and deveined
• 1 whole Medium Onion, finely diced
• 4 cloves Garlic, minced
• 1 Tablespoon Curry Powder
• 1 can (13 1/2 Oz. size) Coconut Milk
• 2 Tablespoons Honey (more to taste)
• 1/4 teaspoon Kosher Salt (more to taste)
• 1 whole Lime, juiced
• Hot Sauce, optional
• 12 whole Basil Leaves, chopped, plus more for garnish
• 2 cups cooked Basmati Rice

Instructions:

Heat the butter in a large skillet over medium-high heat. Add the shrimp and cook for 2 to 3 minutes, turning them over halfway through, until fully cooked. Remove to a plate and set aside.

Add the onion and garlic to the skillet and stir to cook for 2 minutes. Sprinkle the curry powder over the onions and continue cooking the onions, stirring, for another couple of minutes. Reduce the heat to medium-low and pour in the coconut milk, stirring to combine. Add honey, salt, and lime juice, and allow the sauce to heat up until bubbling gently. Add shrimp into the sauce, tossing to coat, and allow it to simmer for 2 to 3 minutes or until slightly thickened. Taste the sauce and add more salt, lime juice, or honey depending on your taste. Stir in the basil. (Add hot sauce if you want a little kick.)

Serve shrimp and sauce over a bed of cooked basmati rice, garnishing with more basil. Delicious!

Recipe and photo by Ree Drummon courtesy of thepioneerwoman.com

This dish comes together quickly and is sure to be a crowd pleaser. Try pairing it with Bodega Sommos Xiloca Calatayud Garnacha 2015 which is featured this month in our Premier Series.

Ingredients:

• 3 tablespoons extra-virgin olive oil
• 1 clove garlic, minced
• 1/4 teaspoon red pepper flakes
• 1 28-ounce can whole San Marzano tomatoes
• Kosher salt
• 1 medium zucchini, cut into small chunks
• 1/2 pound capellini
• 1/4 cup chopped fresh basil
• Grated parmesan cheese, for topping

Directions:

Heat the olive oil in a large skillet over medium heat. Add the garlic and red pepper flakes and cook until the garlic is just golden, about 1 minute. Crush the tomatoes into the skillet with your hands and add the juice. Add 1/2 teaspoon salt and simmer, stirring occasionally, until the sauce is slightly thickened, about 15 minutes. Add the zucchini and cook until crisp-tender, about 5 minutes. Season with salt.

Meanwhile, bring a large pot of salted water to a boil. Add the capellini and cook as the label directs. Drain and add to the sauce along with the basil; toss to coat. Top with parmesan.

Recipe and photo by Food Network Magazine courtesy of www.foodnetwork.com

Ingredients:

• 3 pounds skirt steak
• 3 tablespoons olive oil
• Salt
• Chimichurri Sauce, recipe follows

Chimichurri Sauce:

• 1/2 cup red wine vinegar
• 2 tablespoons fresh lemon juice (from 1/2 lemon)
• 3/4 cup chopped fresh flat-leaf parsley
• 3 tablespoons chopped fresh oregano leaves
• 2 garlic cloves, roughly chopped
• 1/3 cup olive oil
• 1/8 teaspoon red pepper flakes
• Salt and pepper

Directions:

1. Preheat your grill to high or preheat a ridged grill pan until very hot.
2. Rub the steaks with the olive oil and season them with salt. Grill the steaks for 3 to 4 minutes on each side for a medium-rare to medium, or longer for medium-well or well done. Serve with Chimichurri Sauce

Chimichurri Sauce:

1. To make the Chimichurri, place the vinegar, lemon juice, parsley, oregano, and garlic in a blender and puree. With the motor running, add the olive oil, blending until the sauce comes together. Add the red pepper flakes and salt and pepper, to taste.
2. Place in an airtight container and refrigerate for up to 1 day. Serve at room temperature.

Yield: 1 1/2 cups

Recipe from Ingrid Hoffmann courtesy of www.foodnetwork.com

Relatively quick, this Italian favorite pairs wonderfully with August’s Premier Series Estampa Fina Reserva Carmenère 2014 from Chile.

Ingredients:

• 1 large eggplant (1 1/2 pounds), peeled and sliced crosswise 1/4 inch thick
• 4 large plum tomatoes, sliced crosswise 1/4 inch thick
• Extra-virgin olive oil, for brushing
• Salt
• 1/3 cup chopped green olives
• 1 to 2 tablespoons chopped oil-packed Calabrian chiles or other hot chiles
• 1/4 cup finely shredded basil, plus whole leaves for garnish
• 6 ounces Fontina cheese, thinly sliced
• Crusty bread, for serving

How to Make This Recipe:

1. Preheat the oven to 450°F and heat a grill pan. Brush the eggplant and tomato slices with olive oil and season lightly with salt. Grill the eggplant in batches over moderately high heat, turning once, until softened and lightly charred, about 4 minutes. Grill the tomatoes, turning once, until lightly charred but still intact, about 2 minutes.
2. In a bowl, combine the olives, chiles and shredded basil. Line a large rimmed baking sheet with parchment paper. In the center, arrange half of the eggplant in a 9-inch square, overlapping the slices slightly. Top with half of the grilled tomatoes, olive mixture and Fontina. Repeat with the remaining ingredients, ending with the cheese.
3. Bake in the center of the oven for about 15 minutes, until bubbling and golden. Let stand for 10 minutes. Garnish with basil leaves and serve with crusty bread.

Recipe by Grace Parisi courtesy of www.foodandwine.com

Ingredients:

Pork Tenderloin:

• 1 (1 1/2 to 2-pound) pork tenderloin
• Olive oil
• Salt
• Freshly ground pepper
• 1 or 2 sprigs fresh rosemary leaves, finely chopped, plus a few sprigs for garnish

Risotto:

• 1-ounce dried mushrooms
• 1 cup boiling water
• 3 tablespoons olive oil
• 1 shallot, minced
• 1 cup Arborio rice
• 1 cup chicken stock, heated
• 1/2 cup dry white wine
• Few pinches salt
• 2 tablespoons butter
• 1/2 cup grated pecorino romano
• 2 tablespoons chopped fresh parsley leaves

Directions:

Tenderloin:

Rub tenderloin with oil, salt, pepper, and rosemary. Cover with plastic wrap and let marinate for an hour or two in the refrigerator.

Preheat oven to 375 degrees F.

Heat a couple tablespoons of olive oil in an oven-safe saute pan over high heat. Sear tenderloin on all sides until nicely colored all over. Transfer pan to oven and roast for 10 minutes or until internal temperature reaches 145 degrees F. Let rest for 5 to 10 minutes before thinly slicing on the bias. Serve with the risotto and garnish with a sprig of fresh rosemary.

Risotto:

Place mushrooms in a bowl and pour boiling water over them; cover and let sit 10 minutes.

Heat the oil in a large saucepan over medium heat. Add shallots and sweat until they start to turn translucent in color, just a couple minutes. Add rice and stir around until all the grains are covered with oil. To the rice, add the stock and wine. Remove the mushrooms from their liquid, reserving the liquid, and chop them roughly. Add the mushrooms with their liquid to the pot. Add salt, raise heat to medium-high, and bring to a simmer. Stir well, reduce heat to low, cover, and cook for 20 minutes, stirring once more after 10 minutes. Remove from heat and stir in the butter, pecorino, and parsley. Serve with sliced tenderloin.

Recipe by Dave Lieberman courtesy of www.foodnetwork.com.

Ingredients:

• 1 1/2 pounds trimmed boneless lamb shoulder, cut into 1-inch pieces
• Salt and freshly ground pepper
• 5 tablespoons extra-virgin olive oil
• 2 large shallots, finely chopped
• 3 anchovy fillets, chopped
• 1 tablespoon minced rosemary
• 5 garlic cloves, minced
• 1 pound baby red potatoes, halved
• 1 cup dry rosé
• 1/2 cup pitted green olives
• 3 tablespoons chopped basil

How to Make This Recipe:

Season the lamb with salt and pepper. In a large, heavy Dutch oven, heat 3 tablespoons of the oil. Add the lamb and cook over moderately high heat until browned, 12 minutes; using a slotted spoon, transfer to a plate.

Add the shallots, anchovies, rosemary and most of the garlic to the Dutch oven and cook over moderate heat, stirring, until the shallots are softened, 5 minutes. Stir in the potatoes and cook just until browned in spots, 2 minutes. Add the rose; and cook until nearly evaporated, scraping up any browned bits, 5 minutes. Add the lamb and any accumulated juices, the olives and 2 cups of water and bring to a boil. Cover and simmer over moderately low heat until the lamb is tender and the potatoes are cooked through, 50 minutes.

In a bowl, mash the remaining minced garlic to a paste. Stir in the chopped basil and the remaining 2 tablespoons of olive oil. Stir the mixture into the stew and serve.

Recipe by Melissa Clark courtesy of www.foodandwine.com.

With grilling season in full swing, there’s nothing better than Baby Back Ribs! Try them at your next barbeque with our Premier Series’ Tierra y Mar Russian River Syrah 2014.

Ingredients:

• 2 racks baby back ribs (about 2 1/2 pounds)
• 1 recipe Bourbon Barbecue Sauce, recipe follows

Bourbon Barbeque Sauce:

• 1/2 cup steak sauce
• 1/2 cup bourbon or good dark beer
• 2 tablespoons Worcestershire sauce
• 1/4 cup packed dark brown sugar
• 1 teaspoon regular or grainy Dijon mustard
• 2 pinches red pepper flakes
• Kosher salt

Directions:

Preheat oven to 350 degrees F.

Cut the racks of ribs in half crosswise. Rub the ribs, paying special attention to the meaty side, with 1/2 cup of the sauce. Lay the rib pieces meat side down in an 11 by 13-inch baking dish. The pieces will overlap slightly.

Cover the dish tightly with aluminum foil and bake until the meat begins to pull away from the ends of the bones and the ribs are just tender, about 1 hour. You can bake the ribs up to a day before and keep them refrigerated. Bring refrigerated ribs to room temperature about 1 hour before you grill them.

Preheat an outdoor grill to medium-high heat. Grill the ribs, brushing them with about half the remaining sauce, until they’re crispy and heated through, about 10 minutes. Move the ribs around as they grill, the sugar in barbecue sauce makes it easy for them to burn. Let the ribs rest for 5 to 10 minutes before cutting them into 1 or 2-bone pieces. Put out the rest of the sauce for dipping or brush it over the ribs.

Bourbon Barbeque Sauce:

Stir all ingredients together in a small bowl until sugar is dissolved. The sauce will keep in the refrigerator for up to 2 weeks.

Recipe courtesy of Dave Lieberman from www.foodnetwork.com