Red Wine Braised Beef

2019 Edition of 'Shaker Magazine>inspiring Spirit

Braising a beef chuck roast in red wine is my definition of comfort food. Another bonus is the food aromatherapy, which means a great dish is in the making. Another thing I love about this dish is that it’s a one pot creation, marrying the red wine and herbs within the beef- so rich and decadent. This delicious savory dish can be served so many ways, with a variety of sides. I chose carrots, onions and added skillet potatoes.  Other choices; polenta, pasta, rice, gnocchi, risotto or even vegetables. All work wonderfully. When cooking with red wine, I pick one that’s not priced on the high end. Definitely pick a bottle you can savor sipping along while cooking.  Enjoy!

Ingredients:

• 3 Tablespoon Butter, plus 1 Tablespoon for later

• 12 baby Carrots, cut and peeled

• 1 medium size Sweet Onion

• 2 Celery Stock, cut 1/2 inch

• 1-3 lb Beef Chuck

• Sea Salt and Fresh Ground Black Pepper, to taste

• 3/4 bottle of Red Wine

• 2 Sprigs of Rosemary

• 2 Bay Leaves

• 2 Teaspoon Minced Garlic

• 2 Teaspoon Thyme

Directions: Pre heat oven to 325 degrees

• In a dutch oven (Le Creuset) or heavy oven proof pot, heat pot to hot and add 3 tablespoon butter. (On Stove top)

• Add Carrots, cook for 10 minutes then add onions and celery stirring occasionally cook until caramelize stage, remove vegetables from pot using a slotted spoon and set aside in a bowl.

• Take beef and generously add on both side salt and pepper.

• In dutch oven add remaining butter heat to hot and add meat browning on each side. Remove meat and set aside on plate.

• Add wine and scrape all the goodness from bottom of pot.

• Add Rosemary, Bay leaves, Garlic, Thyme and vegetables and meat.

• Cover place in preheated oven and cook 3-4 hours Beef should fall apart easily by using a fork.

• Before serving drizzle sauce on top. For thicker consistency of sauce add a tablespoon or more depending on your preference of thickness of cornstarch to a 1/4 cup of cold water, heat and stir till bubbly stage and serve.

Serves 8

Grand Shepherds Pie

Fall, Winter or anytime of the year another choice recipe is my Grand shepherds pie. I describe it as "Macushla" an Irish song that your taste buds will dance too. So delicious and simple to make. This hearty rich flavored dish is a meal in itself making it unique by using chunks of angus beef. Whatever your preference of beer it can be paired perfectly with  Guinness an Irish dry stout, rich and creamy distinctively black beer or Leopold7 Belgium beer, another unique taste that is unveiled in its creamy head a savory sharp taste at the end. Use either one in making this dish and make sure you have enough to drink when serving!

Ingredients:

• 1 1/2 lb Chuck Roast, cut 1 inch cubes

• Equal parts Olive oil and butter, approx 1 Tbl

• 1 large onion, 1/2 inch cut

• 3 garlic cloves, minced

• 2 1/2 Tbl Flour

• 1 1/2 cup Leopold7 Beer

• 2 cup beef broth or stock

• 1 can tomato paste

• Dash or two Worcestershire sauce

• Salt/Pepper, to taste

• 2 Tsp Paprika

• 1 Tsp Sugar

• Optional: 1 cup Peas

• 3 medium size carrots cut lengthwise, cut 1/2 inch pieces, semi cook

• 3 medium size Potatoes, peel, cook then make mash potatoes making sure to mash until smooth and fluffy make enough to cover 1 pie size or 4-6 medium size ramekins

• Optional: Before serving brush on melted butter and garnish with scallions or fresh parsley

Directions:

Cooking time: 2-3 hours    Serving size 4-6

• In a large pot on medium heat add oil and butter

• When butter is melted put heat to medium high then add cubed chuck roast, cook until brown, remove meat, set aside

• Using same pot deglaze pot by adding onions, lower heat back to medium low, cook until caramelize stage, add minced garlic

• Stir in flour scraping and mixing in the flour add meat this creates a roux and thickens the stew

• Add can of tomato paste, paprika and sugar

• Add liquids beer and broth, stir all ingredients together

• Cook covered on medium low heat 2 1/2 hours stirring periodically

• Add Peas and Carrots

Assembling Rustic Shepherds Pie:

• Fill pie pan or ramekins with stew, using a spatula and top with a mound of mash potato covering the entire top, Cover with foil bake 30 minutes in oven 450 degree uncover and bake for another 15 minutes

Helpful hints:  

• I Like to make the stew the day before and keep refrigerated

• Day of serving make your mash potatoes, spread over the cold stew this makes it so much easier to spread, follow the baking instruction under assembling.

• Before serving brush tops with melted butter and garnish with scallions or fresh parsley. Serve and pair with beer, Enjoy!

Contemporary Fruit Salsa on Salmon

Featuring in the Summer 2017 Edition of 'Shakers Magazine>inspiring spirits

Summer season a period of time where we can find amazing varietal of fruit. I came up with a delicious colorful tasty medley using a simple component of Rose' wine to finish my light and healthy dish. McIntyre Rose' is made from 45 year old Pinot Noir from Santa Lucia Highlands. This Rose' has bright aromas, minerals and earthy flavors with a dry finish perfect to include in my contemporary fruit salsa. Make sure to have a couple extra bottles to drink along with your finished plate. Check my youtube channel- Heidi Licata for the video instruction- Baked Salmon in Parchment Paper.   

Ingredients:

•  1/2 cup McIntyre Rose' Wine, extra bottle to Enjoy!
• 1/4 cup Trios Carmel-Peach White Balsamic Vinegar 
• 2 tablespoons Lemon, juiced
• 8 thinly sliced Lemon, 2 each per salmon
• 1 dozen mini Yellow Tomatoes
• 1 fresh Jalapeno, seeded, finely cut
• 3-4 tablespoon roughly cut Cilantro, extra  whole leaves for salmon
• 16 ounce-Organic Strawberry, cut 1/4 inch, reserve 2-3 for garnish
• 3/4 cup Blueberry
• 3-4 small Peaches , cut 1/4 inch
• 2 small Shallots, finely cut
• Fresh black cracked pepper and coarse sea salt, to taste
• optional: Cayenne 
• 4-6 Wild caught Salmon fillet

Directions:

Preheat oven 450'

• Cut all fruit equal in size place in a large mixing bowl
• Add jalapeno, cilantro and shallots to fruit
• In a separate bowl mix wine, peach white balsamic vinegar and lemon juice
• Mix gently into the fruit salsa, cover with plastic wrap and place in refrigerator for 5 minutes, gently mix fruit place back for another 5 minutes
•  Strain liquid from fruit and reserve, keep in fridge until needed
• Prepare Salmon-If needed, find instructions how to use parchment paper-Subscribe to Heidi Licata on youtube 
• Place salmon in parchment paper, top with whole cilantro leaves and two slices of lemon,  squeeze fresh lemon juice on each fillets
• Add black pepper and course salt, wrap each making individual pouches making sure all edges are sealed so no steam escapes
• Bake 15-18 minutes depending thickness of salmon, 15 minutes 3/4 inch thick
• Place salmon on individual plates or large platter,  cut opening crisscross on top of parchment and pulling back paper, serve inside the pouches or remove and discard paper. Top with Contemporary fruit salsa and drizzle each with fruit marinade
• Use extra fruit salsa as addition to your side adding remainder of marinade
• Enjoy along with a glass or two of McIntyre Rose'

Serves 4-6 people

Tequila & Mango Salad with Grilled Shrimp

Featured in the Spring 2017 Edition of 'Shakers Magazine>inspiring spirits

Spring has sprung and one of my favorite dishes to make is my tequila grilled shrimp salad. This dish is a canvas of color on your plate that is filled with aromatic fresh ingredients which will make your taste buds do the tango. A hint of El Jefe Tequila to top off this impressive dish. Serve as an appetizer or family style, its sure to be a hit. Enjoy!

Ingredients:  Step 1 Dressing

• 1/8 cup El Jefe Teguila, extra shot on side for sipping

• 1/4 cup olive oil

• 2-3 tablespoons honey

• 3-4 fresh lime, juiced

• 2-3 tablespoon fresh cilantro, chopped

• 1-2 teaspoon fresh jalapeno, seeded and cut fine

• Fresh ground black pepper, to taste

• Double dressing if desired

Direction:

• Mix all ingredients in a Mason jar, shake until honey is dissolved

• Take a 1/4 of the dressing and set aside in a bowl

• Refrigerate remaining dressing until ready to use on salad

Ingredients: Step 2  Mango Salad

• 1 Large avocado, diced into 1/4 inch

• 1 Large mango, diced into 1/4 inch

• 1 cup tomato, diced 1/4 inch

• 1/2 bunch cilantro, chopped

• 1/8 cup shallots, finely diced

• Remainder of Jalapeno, seeded, finely cut

• Fresh cracked black pepper, to taste

Directions: 

• Place all ingredients in a bowl and mix all together

• Add dressing 1/2 hour prior to serving, cover with plastic wrap and refrigerate

Ingredients: Step 3 Grilled Shrimp

• 30-40 large shrimp, cleaned and deveined

• 4- wooden skewers (soak wooden skewer in water if skewering shrimp and grilling on grill)

• Lime cut in small quarters for garnish on skewers

Directions:  

• In a medium bowl toss shrimp with the saved dressing, Put shrimp on wooden skewer or grill shrimp individually easiest to skewer shrimp after they are cooked

• Heat grill pan, spray with non stick spray

• When grill pan ready on medium high heat

• Grill each side approximately 1-2 minutes, until shrimp are opaque in color with grill marks, pull off and set aside

Assembling Dish:

• Serve family style on a large platter or individual serving vessels. Skewer two shrimp and piece of lime place on wooden skewer for garnish set aside. When serving in individual serving dish divide salad and remaining shrimp equally then top with shrimp and lime skewer.

Makes 4 servings 

Penne alla Vodka

Featured in the 2017 Winter Edition of 'Shakers Magazine>inspiring spirits

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My Penna Alla Vodka is made with a tomato cream sauce and a hint of vodka flavor, beautifully garnished with fresh basil leaves, topped with shaved Parmigiana Reggiano. Delicious yet simple recipe will have your palettes dance and want more, it screams “Romantic”. This dish can be made within 45 minutes, a very tasty and impressive main course. My wine recommendation: Chilled bottle of sauvignon blanc or for a red a Chianti. 

Ingredients:

• 1 Tablespoon olive oil
• 1 Tablespoon butter
• 2 cloves garlic, minced
• 1 small sweet onion, finally chopped
• 1 cup vodka, a shot to sip from while cooking
• 1 cup chicken stock
• 1 can 28 ounce crushed tomatoes
• Fresh cracked black pepper and Sea salt, to taste
• 16 ounce penna pasta
• 3/4 cup heavy cream
• 20 leaves fresh basil, torn
• Parmigiano Reggiano, shaved
• Optional: red chili pepper flakes, to taste

Heat large pan on medium heat. Add oil, butter, garlic and onions, sauté until slightly soft. Add vodka to pan. Cook until vodka reduces down to half then add chicken stock and tomatoes. When sauce starts to bubble reduce heat to simmer. Add pepper and salt, optional add red pepper chili flakes. Start your pasta, making sure not to overcook. Cook pasta al dente. Drain pasta, add pasta to ingredients (do not add earlier then 10 minutes before serving), add pasta to sauce. Stir in heavy cream and add basil leaves stirring all the ingredients together. Top with shaved Parmigiano Reggiano. 

Serve with crusty bread.

Serving: 4-6 people