Cabernet Sauce Recipes

Steps:

• In a saucepan, over medium heat add olive oil, garlic and 2 tablespoons of the shallots. Stir for 1 minute. While stirring, add the red cabbage. Prepare a mixture of the duck stock and cornstarch, and add this mixture to the cabbage. Continue stirring until the sauce begins to boil, then add the salt and sugar. Add the remaining 2 tablespoons chopped shallots and lemon juice. Finish by adding the cabernet sauvignon to the sauce.
• Transfer the red cabbage sauce into the center of a serving plate, topping it with the sliced duck. Garnish around the duck with potatoes. In between each potato place steamed carrots, string beans, broccoli and zucchini. Finally, add several pieces of gold leaf on top of the duck. (Eat gold for a long life.)

Steps:

• Buying and trimming: When ordering the rib roast from a butcher, be sure to request a "top choice" roast cut from the small loin end; the best being ribs 12 through 10. Have the butcher cut off the chine/backbone. The rib bones look best if they are shortened and frenched, have the butcher do this for you as well.
• Preheat oven to 325 degrees F. Place the roast, rib side down, in a large roasting pan. In a small bowl mash together garlic, rosemary, thyme, salt, pepper and olive oil to make a paste. Smear the paste generously over the entire roast. Scatter the vegetables around the meat and drizzle with olive oil. Roast for about 1 1/2 to 2 hours or approximately 20 minutes per pound for medium-rare. Check the internal temperature of the roast in several places with an instant-read thermometer, it should register 120 to 125 degrees F. for medium rare.
• Remove the beef to a carving board and allow to rest for 20 minutes to let the juices settle. Note: the internal temperature of the meat will continue to rise about 10 degrees. Remove the vegetables and set aside. Pour the pan juices into a fat separator so you can use the broth for the au jus and save the fat for Yorkshire pudding. Place the roasting pan over medium-high heat. Add the cabernet and scrape up the brown bits in the bottom of the pan. Add sugar, water/beef drippings, reserved vegetables and parsley. Season with salt and pepper. Continue to cook until the wine is reduced by half, about 5 minutes. Strain the sauce through a sieve to remove the solids before serving.

Steps:

• Take the steak out of the refrigerator 20 minutes before you are ready to cook it so that it can come to room temperature. This will help it cook more evenly.
• In a small pot over high heat, add the broth and wine and simmer until reduced by half, about 10 minutes.
• Heat oil in a cast iron skillet over medium-high heat until it is very hot. Season the steak with the grill seasoning and put it in the skillet. Cook about 3 minutes per side for medium-rare. Remove it from the pan, cover it with foil, and let it rest for 5 minutes while you finish the sauce.
• Reduce the heat under the skillet to medium and add the shallots. Cook until they begin to soften, about 3 minutes. Add the reduced broth and wine mixture and cook until thickened, about for about 5 minutes. Stir in the butter and cook until the butter is melted and incorporated into the sauce. Taste and adjust the seasoning with salt and pepper, if needed.
• Slice the steak against the grain into thin slices, arrange them on a serving platter and serve with the sauce on the side or poured over top.

Steps:

• In a large saucepan, cook onion in oil over medium heat until tender. Add garlic; cook 1 minute longer. Stir in wine and bring to a boil. Reduce heat; cook for 6-8 minutes or until liquid is reduced by half., Add the crushed tomatoes, plum tomatoes, sugar, basil and thyme; bring to a boil. Reduce heat; cover and simmer for 15 minutes. Meanwhile, cook pasta according to package directions., Discard basil and thyme. Drain pasta; toss with sauce. Top with cheeses.