Kennedy Investment Group is pleased to offer these recipes to cook with your bottle of wine. Select one of the recipes below to view it online, download or print it. We hope you enjoy it as much as we do.
Chilean Seabass in Red Wine Sauce
- 2 tbsp Olive oil
- 1/4 lb Slab bacon, without the rind, cut into 1/2-inch dice
- 6 Garlic cloves, cut in half
- 1 Onion, finely chopped
- 1 Small carrot, finely chopped
- 1 Rib of celery, finely chopped
- 1 Bay leaf
- 1/2 tsp Red pepper flakes
- 2 cups Red wine
- 2 cups Chicken broth
- 2 tbsp Softened butter, mixed with 2 tbsp of flour
- Salt, To Taste
- 6 Chilean sea bass fillets, skinless and boneless, (6-8 oz each, about 1 1/2-inches thick)
- 3/4 tsp Salt
- 1/2 tsp Pepper
- 1/2 tsp Garlic powder
- 1/2 tsp Paprika
- 4 tbsp Extra-light olive oil
- 1 tbsp Butter
Red Wine Sauce Directions
- In a saucepan, add the olive oil and diced bacon. Cook over medium-low heat stirring well until the bacon is well-browned, 3-4 minutes. Using a slotted spoon, transfer the bacon to a dish lined with a paper towel. Save for later.
- In the same saucepan, add the garlic, onion, carrot, celery, bay leaf and red pepper flakes. Cook over medium-low heat, stirring well for 4-5 minutes. Increase the heat to high and add the red wine, bring to a boil and reduce by 1/2, about 4-5 minutes.
- Add the chicken broth; bring to a boil and cook, stirring well for 5 more minutes. Reduce the heat to medium-low and cook for 30 minutes.
Strain the sauce into a bowl and discard all the ingredients. Place the strained sauce back into the saucepan. Bring to a boil over medium-high heat. Add 1 teaspoon of the butter-flour mixture and stir well with a whisk, wait 2 minutes and repeat.
- Stop this process when the sauce is finally thickened to your liking. (Usually a tablespoon of the butter-flour mixture is more than enough, but just in case, you’ve got more on hand.) Salt to taste. Keep the sauce warm, until ready to serve.
- Mix all the dry ingredients together and sprinkle evenly on each side of the 6 fillets.
- Add the oil to a large nonstick sauté pan and cook over medium heat for 2 1/2 to 3 minutes until it starts rippling. Add the fillets, one at a time, reduce the heat and cook for about 2 to 2 1/2 minutes. Turn on the other side and cook for 3 more minutes. Using a slotted spatula, transfer the fillet to a dish lined with a paper towel and cover with foil.
- Add the butter to a small sauté pan and cook over medium heat until melted. Add the browned bacon and gently reheat the bacon for a minute or two.
- Place a serving of the Red Wine Sauce on the bottom of each serving dish, place a fish fillet on top and decorate with a few pieces of browned bacon.
Short Ribs with Mushrooms and Spring Vegetables
- 1750 milliliters bottle dry red wine
- 1 medium leek (white and pale green parts only, coarsely chopped)
- 1 small onion (coarsely chopped)
- 2 carrots (coarsely chopped)
- 3 garlic cloves (smashed)
- 10 parsley sprigs
- 2 thyme sprigs
- 2 bay leaves
- 8 beef short ribs on the bone (about 1/2 pound each excess fat trimmed)
- 2 tablespoons vegetable oil
- Salt and freshly ground black pepper
- All-purpose flour (for dusting)
- 2 cups chicken stock or low-sodium broth
- 2 cups beef stock or low-sodium broth
Sauce and Vegetables
- 2 tablespoons vegetable oil
- ½ pound shiitake mushrooms (stems discarded and caps sliced 1/4 inch thick)
- Salt and freshly ground black pepper
- 2 large shallots (thinly sliced)
- 2 teaspoons thyme leaves
- 1 garlic clove (minced)
- ½ cup dry red wine
- 2 tablespoons chopped flat-leaf parsley (plus more for garnish)
- 20 red pearl onions
- 4 medium turnips (cut into wedges)
- 2 medium carrots (cut into 1-inch sticks)
- 12 fingerling potatoes (scrubbed)
- In a large bowl, combine the wine with the leek, onion, carrots, garlic, parsley, thyme and bay leaves. Put the short ribs in 2 large resealable plastic bags and pour half of the marinade into each bag. Seal the bags, transfer them to a baking sheet and refrigerate overnight.
- Preheat the oven to 300°. Remove the short ribs from the marinade and pat dry with paper towels. Using a slotted spoon, remove the vegetables from the marinade.
- In a large skillet, heat the vegetable oil. Season the short ribs with salt and pepper and dust with flour, shaking off the excess. Add half of the ribs to the skillet and cook over moderately high heat until browned and crusty, about 3 minutes per side. Transfer the ribs to a large roasting pan. Repeat with the remaining ribs, lowering the heat if the ribs get too dark.
- Add the vegetables to the skillet and cook over moderately high heat until they start to brown, about 4 minutes, transfer to the roasting pan. Add the marinade to the skillet and bring to a boil, skimming the surface. Add the chicken and beef stock and bring to a boil, scraping up any browned bits from the bottom of the skillet. Pour the liquid over the ribs. Cover the pan with foil and braise the ribs in the oven for about 3 hours, until the meat is very tender.
- Remove the ribs from the roasting pan. Strain the braising liquid and skim off the fat. Discard the vegetables.
- In a medium saucepan, heat the oil. Add the shiitake mushrooms and season with salt and pepper. Cover and cook over moderate heat, stirring a few times, until browned, about 5 minutes. Add the shallots and thyme and cook until the shallots are softened, about 4 minutes. Add the garlic and cook until fragrant, about 1 minute. Add the wine and boil over high heat until reduced to 3 tablespoons, about 2 minutes. Add the skimmed braising liquid and boil over moderately high heat for 5 minutes; season the sauce with salt and pepper. Stir in the 2 tablespoons of parsley.
- Preheat the oven to 350°. In a large saucepan of boiling salted water, cook the vegetables separately until tender: 3 minutes for the onions; 4 minutes for the turnips; 5 minutes for the carrots and 12 minutes for the potatoes. Trim and peel the onions. Slice the potatoes lengthwise.
- Remove the bones from the rib meat and return the meat to the roasting pan. Add the cooked vegetables and pour the sauce on top. Cover with foil and bake for about 15 minutes, until heated through. Serve the stew in shallow bowls, garnished with parsley.
Charred Vegetable Ragù
- 4 large portobello mushrooms, stemmed and quartered
- 1 garlic head
- 1 yellow onion, peeled and quartered
- 2 celery stalks, cut into thirds
- 2 carrots, peeled and cut into thirds
- 6 tablespoons extra-virgin olive oil, divided
- 8 ounces fresh cremini mushrooms, stemmed and quartered
- 1/2 cup tomato paste
- 2 teaspoons dried oregano
- 1/2 cup dry red wine
- 1 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon black pepper
- 12 ounces uncooked bronze-cut durum wheat tagliatelle pasta (such as Seggiano Organic)
- 2 ounces Parmigiano-Reggiano cheese, grated (about 1/2 cup), plus more for serving
- Preheat broiler to low with oven rack in middle of oven. Toss together portobellos, garlic, onion, celery, carrots, and 1 tablespoon oil on a large, rimmed baking sheet lined with parchment paper. Spread in a single layer. Broil in preheated oven until vegetables are charred in spots, about 20 minutes, rotating pan and flipping vegetables halfway through. Let cool 5 minutes. Squeeze roasted garlic out of skins; discard skins. Transfer garlic and vegetable mixture to a food processor. Pulse until finely chopped, about 4 times; set aside.
- Heat 3 tablespoons olive oil in a large, deep skillet over medium-high. Add cremini mushrooms; cook until bottoms of mushrooms are browned, about 3 minutes. Stir and cook until browned on all sides, 5 to 8 minutes. Stir in tomato paste and oregano; cook, stirring constantly, about 1 minute. Add wine; cook, stirring constantly, until slightly thickened, about 1 minute. Stir in roasted vegetable mixture; season with salt and pepper. Remove from heat.
- Bring a large pot of salted water to a boil over high. Cook pasta according to package directions for al dente. Drain, reserving 11/2 cups cooking liquid. Transfer cooked pasta to skillet with sauce, and return to heat over medium. Add cheese and remaining 2 tablespoons oil. Stir in reserved cooking liquid, 1/2 cup at a time, until sauce is creamy, about 3 minutes. Season with salt to taste. Divide pasta among 4 warm bowls; top with grated cheese.
Red-Wine Spaghetti with Walnuts and Parsley
- 5 cups water
- 3 1/4 cups dry red wine
- 3/4 pound spaghetti
- 1/4 cup extra-virgin olive oil
- 4 small garlic cloves, thinly sliced
- 1/4 teaspoon crushed red pepper
- 1/2 cup finely chopped parsley
- 1 cup walnuts (4 ounces), toasted and coarsely chopped
- 1/2 cup grated Parmigiano-Reggiano cheese, plus more for serving
- Freshly ground black pepper
- In a saucepan, combine the water with 3 cups of the wine and a large pinch of salt and bring to a boil.
- Add the spaghetti and cook, stirring, until al dente. Drain, reserving 1/4 cup of the cooking liquid.
- In a skillet, heat 2 tablespoons of the oil. Add the garlic and red pepper and season with salt. Cook over moderate heat for 1 minute.
- Add the remaining 1/4 cup of wine and the reserved cooking liquid and bring to a simmer.
- Stir in the pasta and cook until the liquid is nearly absorbed, 2 minutes. Add the parsley, nuts, the 1/2 cup of cheese and the remaining 2 tablespoons of oil and toss.
- Season the pasta with salt and pepper and serve, passing grated cheese at the table.
Coq au Vin
- 3 tablespoons olive oil
- 2 or 3 thick slices bacon, roughly chopped
- 1 (4-pound) chicken, cut into six pieces
- 1 handful flour, seasoned with salt and pepper to taste
- 8 to 10 ounces button or cremini mushrooms, rinsed and halved (optional)
- 20 whole baby carrots, cut in half
- 1 clove garlic, peeled and minced
- 2 large sweet onions, chopped, or 2 cups pearl onions
- 1 bottle red wine (white works, too)
- 1 cup chicken broth
- 1 bay leaf
- 2 sprigs thyme
- Heat the olive oil in a large pot over medium-high heat. Add the bacon and cook until crisp. Transfer to a large plate.
- Shake the chicken pieces with the seasoned flour in a paper or plastic bag.
- Brown the chicken in the pot, 4 to 5 minutes per side. Transfer to the plate with the bacon.
- Sauté the mushrooms (if using), carrots, garlic, and onions in the pot until they just begin to brown, 5 minutes.
- Pour half the wine into the pan and cook over high heat for about 8 minutes.
- Add the broth and the remaining wine. Bring to a boil and add the chicken, bacon, and herbs.
- Return to a boil, then cover and simmer for 45 minutes. Remove the bay leaf and thyme and serve.