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Sausage, Ribs & Beans over Parmesan Polenta

This is a great comfort dish for cool nights and pairs beautifully with our Pinot Noir! The sausage, ribs and beans are braised in a rich tomato based sauce until moist and fork tender. I serve this in large bowls over a bed of creamy, parmesan polenta.

Ingredients

  • 1 28 oz can diced tomatoes in tomato juice
  • 2 large carrots, diced
  • 1 large red onion, diced
  • 4 cloves of garlic, minced
  • 6 fresh sage leaves, minced
  • 6 links of Mild or Sweet Italian Pork Sausage
  • 3 lbs Pork Baby Back Ribs – cut into individual ribs
  • 2 15 oz cans Red Kidney Beans, drained and rinsed
  • 1 15 oz can Cannellini Beans, drained and rinsed
  • 1/2 cup Pinot Noir
  • 3 cups water
  • 2 tsps salt
  • 1 tsp pepper
  • 2 tbsps olive oil
  • 1 tbsp tomato paste

Directions

Heat olive oil in a large soup pot or dutch oven over medium heat. Add sausages and cook until brown on both sides, about 3-4 minutes per side. Remove sausages from the pot and set aside. Add ribs to the pot and cook until brown on both sides, about 4-5 minutes per side. Remove ribs and set aside with the sausages.

Deglaze the pot by adding the Pinot Noir and then stir with a wooden spoon, scraping up any browned bits in the bottom of the pot. Add the onion, carrot, and sage to the pot and continue to cook over medium heat until the onions begin to soften, about 5 minutes. Add the minced garlic and continue cooking until the garlic is fragrant but not brown, about 1-2 minutes more.

Add the chopped tomatoes and the juices from the can to the pot.  Add 1 tbs tomato paste and stir to combine.

Add the water, salt and pepper. Add the ribs, sausage, and any juices that have collected from the meat back to the pot. Stir to combine. Bring to a boil and then reduce the heat to low and simmer covered for 1 hour.

After 1 hour of cooking, add the drained and rinsed beans to the pot, stir and bring the pot back to a simmer. Continue to simmer partially covered for another hour until the ribs are fork tender and the meat is nearly falling off the bone.  The longer you cook this the more tender the ribs will get.  After 2 hours total cooking time, cover the pot and keep at a low simmer until ready to serve.

While the ribs, sausage and beans are simmering away prepare the polenta (see recipe below.)

To serve, put the polenta in the bottom of a large bowl, top with the ribs and sausage, then top generously with the beans and sauce.

Parmesan Polenta

– 4 cups water
– 1 cup yellow cornmeal
– 1/2 cup grated Parmesan cheese
– 4 tbs salted butter
– 1 1/2 tsp salt

In a medium sized pot bring the water and salt to a boil. Reduce heat to low and slowly whisk in the corn meal. Stir frequently until the polenta begins to thicken. Cover and continue cooking over low heat, stirring every 5 minutes or so, until the polenta is soft and smooth – about 20 – 30 minutes.  If the polenta becomes too thick, you can add more water to reach your desired consistency.  Finish by stirring in the cheese and butter until melted.

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Serving Size: 6

Cook Time: 2 hours, 30 minutes

Measurements: Imperial (US)

Italian Meatloaf

Homemade Italian Meatloaf and our Cab/Merlot is a perfect comfort food combination. It all starts with “The Trinity” of Italian cuisine: onion, celery, and carrots. This trio of vegetables is also called a “soffritto.” Gently sautéing these ingredients in olive oil provide a flavor base for the other components to build on. The rich and savory tomato topping replaces traditional (and boring) ketchup and the absence of bread crumbs (which absorb fat) makes this dish gluten free and calorie friendly.

Ingredients

  • 1 yellow onion – diced
  • 1 large carrot – diced
  • 2 stalks celery – diced
  • 1 1/2 lbs ground chuck
  • 1/2 lb ground pork
  • 2 eggs
  • 1 tsp fresh thyme
  • 1 6 oz. can tomato paste
  • 2 tbsps apple cider vinegar
  • 1/2 cup water
  • 2 tsps garlic powder
  • 1 tsp onion powder
  • 1/4 tsp dijon mustard
  • kosher salt
  • fresh ground pepper
  •  

Directions

Preheat oven to 325 degrees.

In a medium sauté pan over medium-high heat, add 2 tbs olive oil.  Add diced onion, carrot and celery and sauté till vegetables have softened – about 5 minutes.  Set sautéed vegetables aside.

In a small bowl, add tomato paste, apple cider vinegar, water, garlic powder, onion powder, Dijon mustard, 1 tsp of kosher salt, and 1/2 tsp of fresh ground pepper.  Mix well using a small whisk or fork.  Set tomato topping aside.

In a large mixing bowl, add ground beef, pork, sautéed vegetables, eggs, thyme, 2 tbs of the tomato topping, 1 tsp kosher salt and 1/2 tsp fresh ground pepper.  Mix well with your hands then form into a meatloaf in a large baking dish.  Spread remaining tomato topping over the top of the meatloaf.

Bake meatloaf at 325 degrees for approximately 1 hour and 15 minutes till the internal temperature reaches 160 degrees.  Remove from oven, cover with foil and let rest for 5 minutes before slicing.

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Serving Size: 6

Cook Time: 1 hour, 30 minutes

Measurements: Imperial (US)

Cavatappi with Sausage, Kale & Fingerling Potatoes

This quick and easy pasta dish will be a perfect accompaniment to your night in with guests and your bottle of Brys Estate Pinot Grigio! Spicy sausage, melted cheese, and extra flavors from crisp kale and savory potatoes…yes, our mouth is watering too.

Ingredients:

  • 3 tbsps olive oil
  • 1 lb uncooked Hot Italian Sausage (pork or turkey) – casings discarded and sausage crumbled
  • 1 bunch kale – cut out center stems and rough chop the leaves
  • 3 cloves garlic, minced
  • 6 fingerling potatoes – sliced into 1/4 inch medallions
  • 3 c chicken stock (not broth)
  • 1 lb Cavatappi noodles
  • 1 c grated Pecorino Romano cheese, plus more for serving
  • Kosher salt

Directions:

Heat oil in saute pan over medium high heat. Add sausage and cook until sausage is browned and well cooked, about 5-7 minutes. Add garlic and saute for an additional 1-2 minutes. Add potatoes, chicken stock, 1/2 teaspoon salt and kale and bring to a boil, stirring frequently to help mix the kale in. Once the pot comes to a boil and the kale is cooked down and mixed in well, cover and reduce the heat to low and simmer for 20 minutes until the potatoes have softened. Add additional 1/2 tsp salt to taste.

Meanwhile, bring a pot of salted water to a boil and add pasta, cooking a few minutes less than the package directions. Drain and return pasta to the pot. Add sauce to the pot of pasta and cook the sauce with the pasta over medium heat for a few minutes until the pasta is perfectly cooked. Add cheese and drizzle with olive oil then toss vigorously to combine. Serve garnished with a sprinkle of cheese on top.

TIP: The sauce can be made ahead and kept in the refrigerator. Just reheat over medium heat and toss with cheese, olive oil and hot pasta before serving.

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Serving Size: 

Cook Time:

Measurements: Imperial (US)

French Chicken

If you like chicken that is moist, flavorful and falls apart with a fork – then this recipe is for you! This super easy, one pan, make ahead dinner can be assembled in minutes, and is perfect for entertaining allowing you to focus on your guests and not on the stove top! The chicken is marinated, then cooked in a mixture of wine, honey, garlic, lemon juice and Herbs de Provence creating incredible depth of flavor. After braising for a couple hours we briefly roast the chicken at the end to create crispy golden brown skin. Enjoy this with a glass of our Rosé and savor the good life!

Ingredients:

  • 8 chicken thighs with skin and bone
  • 1 cup dry Rosé (or other dry white)
  • 1/4 cup olive oil
  • 1/4 cup honey
  • 1 juice of a lemon
  • 3 cloves garlic – sliced
  • 1 1/2 tsps Herbs de Provence
  • 1/4 tsp fennel seeds
  • kosher salt
  • fresh ground black pepper

Directions:

In a small bowl, mix up the wine, olive oil, honey, lemon and garlic slices. Set aside.

Place the chicken pieces skin side UP in a baking dish. Season each piece of chicken with salt and fresh ground pepper. Sprinkle the Herbs de Provence and the fennel seeds on the chicken pieces.  Pour the wine/honey/oil mixture over the chicken. Flip chicken over so the skin side is DOWN in the marinade. Cover with foil and let it marinade in the fridge for at least an hour.

About 3 hours before you are ready to serve, preheat oven to 325. Remove chicken from fridge. Take the foil off and flip each chicken piece so the skin side is UP for baking. Put the foil back nice and tight. Put the chicken in the oven and bake for 2 hours.

After 2 hours, remove chicken from the oven. Turn the heat up to 425. Remove the foil. Put the chicken back in the oven for 30-45 minutes on the bottom rack until the skin is golden brown and crisp (making sure to watch that it doesn’t burn). 

Serve 2 chicken pieces per person, making sure to drizzle extra juices from the pan over each piece. Skin should be crispy and chicken should fall apart and be super moist!

Serves 4.  For 8 people, use 2 baking dishes and double the recipe.

TIP: if you want to serve roasted potatoes or roasted cauliflower with the chicken, take a sheet tray and toss the potatoes/cauliflower with a little olive oil, salt and pepper. Place the sheet tray on the top rack of the oven during the final 30 minutes of cooking and it will be ready the same time as the chicken.

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Serving Size: 4

Cook Time: 2 hours, 30 minutes

Measurements: Imperial (US)

Tortilla Pizza

Once you start making these I promise you will become addicted! Here is the secret to creating a perfect thin crust pizza: Use store bought tortillas! The tortillas crisp up perfectly and when cooked don’t taste like a tortilla but rather taste like perfect thin crust pizza dough! This super easy recipe can be lunch or dinner and takes only minutes to make! What I have detailed below is not so much a recipe but a general guideline to follow. I have listed a couple pizza combinations to try, however, experiment with your favorite toppings to create your own perfect thin crust pizza! Enjoy with a full glass of our rich Cab/Merlot blend!

Ingredients:

  • Burrito sized (or larger) flour tortillas
  • Olive oil
  • Base sauce (pizza sauce, alfredo, olive oil, truffle oil, pesto, barbeque sauce, etc)
  • Your favorite toppings and cheese – see examples below

Directions:

Preheat oven to 425 degrees.

Place 2 burrito sized tortillas on a cookie sheet.

Choose a base sauce to work with (pizza sauce, alfredo, olive oil, truffle oil, pesto, barbeque sauce, etc.) and lightly spread the sauce over each tortilla, leaving a half inch border around the edges. The secret here is to use a small amount of sauce so that the pizza is as crispy as possible.

Layer on your favorite toppings and cheese. See examples below.

Place the cookie sheet in the oven and bake for about 15 minutes until the cheese is browning and the edges of the pizza are brown and crisp but not burnt. If you are cooking more than one cookie sheet, note that the pizzas on the top rack will cook faster than those on the bottom rack.

Slice the pizza in 4 slices and top with arugula, basil, fennel or your favorite topping. Enjoy!

The Works
– Base Sauce: Pizza Sauce
– Hand Sliced Pepperoni
– Green Peppers
– Sliced Shiitake Mushrooms
– Red Onion
– Goat Cheese
– Shredded Mozzarella Cheese
– After cooking top with Arugula

Asparagus, Prosciutto & Goat Cheese
– Base Sauce: store bought Alfredo
– Prosciutto
– Asparagus (chopped and tossed with olive oil, salt and pepper)
– Fresh Mozzarella
– Goat Cheese
– After cooking top with fresh chopped Basil

Sausage, Fennel & Fontina
– Base Sauce: Olive Oil
– Sauteed Sweet Italian Sausage
– Sliced Fennel and Red Onion (sauteed with olive oil, salt & pepper)
– Fontina cheese
– After cooking top with fresh fennel fronds

Truffle Oil, Shiitake & Ricotta
– Base Sauce: Truffle Oil
– Sliced Shittake Mushrooms
– Fresh Mozzarella cheese
– Fresh Ricotta cheese
– Fresh Thyme leaves
– Roasted Garlic

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Serving Size: 1

Cook Time: 30 minutes

Measurements: Imperial (US)

Roasted Chicken Pot Pie with Tarragon & Wild Mushrooms

Chicken Pot Pie must be the nearly perfect winter food.  Rich, hearty and comforting.  Instead of traditional boiled chicken, peas, carrots, and celery… I chose winter flavors such as roast chicken, wild mushrooms, french green beans and tarragon.  What resulted is a super easy, hearty pot pie that pairs perfectly with a nice winter red such as our Pinot Noir. 

Ingredients

  • 1 store bought rotisserie chicken – deboned and cut into 1 inch cubes
  • 16 ozs wild mushrooms – roughly cut into bite sized pieces
  • 2 medium leeks, thoroughly washed and cut into 1/2 inch slices (about 2 cups)
  • 2 cups French green beans – cut into 1 inch pieces
  • 5 cups chicken stock
  • 1/2 cup heavy cream
  • 1/2 cup flour
  • 1 tbsp fresh tarragon – minced and packed
  • 2 tbsps olive oil
  • 2 tbsps butter
  • 1 1/2 tsps salt
  • 1/2 tsp pepper
  • 1 tsp Dijon mustard
  • 1 package of puff pastry sheets
  • 1 egg
  •  

Directions

Preheat oven to 400 degrees.

Add the butter and olive oil to a large soup pot and place over medium heat.  Add the sliced leeks and saute for a couple minutes until the leeks have softened, about 2-3 minutes.  Add the mushrooms and continue to cook for 5-6 minutes until the mushrooms have browned and softened.

Add 4 cups of the chicken stock, the chicken, cream, salt, pepper, mustard, and tarragon to the pot.  

In a small bowl, add the remaining 1 cup of chicken stock then whisk in the 1/2 cup of flour.  Mix well dissolving any lumps.  Stir the flour/stock mixture into the pot.  Stir well to combine.

Bring the mixture to a boil then reduce the heat to low and simmer uncovered for 15 minutes until slightly thickened.  Stir in the green beans.  Remove from heat and transfer chicken pot pie mix to a baking dish.

Cut puff pastry into 1 inch strips.   Weave a lattice pattern over the filling with the pastry strips.  Trim any excess pastry from the edge of the baking dish.  For a brown top, brush with an egg wash (1 egg whisked with 1 tbs. water) before baking.

Bake at 400 degrees for 30-35 minutes until the puff pastry is nicely browned.

Makes 6 – 1 1/2 cup servings.

ALTERNATE SERVING SUGGESTION: If you don’t want to fuss with creating the puff pastry topping, after adding the green beans, simmer 5 minutes, then ladle the filling into bowls and serve with your favorite crusty bread or store bought biscuits.

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Serving Size: 6

Cook Time: 30 minutes

Measurements: Imperial (US)

Venison Stew

In partnership with the Michigan DNR and their Hunting and Wild Game Cuisine project, Brys Estate vintner and avid hunter, Coenraad Stassen shares his recipe for Venison Stew. 

Ingredients:

  • 3 lbs venison stew meat cut into 1.5
  • 1/2 bottle of Brys Estate Merlot, or another red wine (375 ml)
  • 4 cups apple juice
  • 2 cups olive oil
  • 1 cup all-purpose flour
  • 1/4 cup worcestershire sauce
  • 2 tsps salt
  • 2 tsps pepper
  • 1 tsp allspice
  • 1 tsp paprika
  • 2 tsps ground coriander
  • 1 tsp ground cloves
  • 2 tbsps curry powder
  • 1 tsp ground nutmeg
  • 2 tbsps brown sugar
  • 3 medium yellow onions, thinly sliced
  • 1 green pepper, diced
  • 1 lb bacon, chopped
  • 16 ozs mushrooms
  • 1 medium butternut squash, cubed into 1
  • 8 medium red skin potatoes, quartered
  • 6 carrots, peeled and sliced in half lengthwise
  • 2 medium green zucchinis, sliced in half, then sliced in half lengthwise
  • 20 dried apricots, halved
  • Chopped parsley for garnish

Directions:

Add olive oil to the pot and heat.  Add bacon, onions, mushrooms, and green pepper and sauté until tender & onion is translucent.  Remove from stew pot and set aside.

Coat venison in flour.  Add to pot and sear on all sides.  Once browned, add apple juice, red wine, Worcestershire sauce, and spice mixture.  Make sure all the meat is covered by liquid.  Slowly simmer, covered, for 90 minutes, or until tender.   Add water or beef stock if needed to make sure the meat is covered in liquid.

Once the meat is tender, add butternut, potatoes, and carrots.  Simmer for 40 minutes or until vegetables are tender.

Add zucchini and simmer for 15-20 minutes, or until tender

Add the bacon, onion, pepper & mushroom mixture with the dried apricots and simmer for a few minutes to incorporate all the flavors.  Stir well.  

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Serving Size: 10

Cook Time: 4 hours

Measurements: Imperial (US)

Venison Loin with Parsnip Puree

In partnership with the Michigan DNR and their Hunting and Wild Game Cuisine project, Brys Estate vintner and avid hunter, Coenraad Stassen and The Riverside Inn in Leland, Michigan share a recipe for Venison Loin with Parsnip Puree.

Ingredients:

  • 2 lbs venison loin or backstrap
  • Butter (smoked butter is amazing!)
  • Cooking oil
  • 2 lbs parsnips, pureed
  • 4 cloves garlic, peeled
  • 1/2 cup heavy whipping cream
  • 1/2 cup milk
  • 2 tbsps unsalted butter
  • Salt
  • Pepper

Directions:

Method for Parsnip
Can be done ahead and reheated.  

Heat over to 400 degrees.  Wrap garlic in foil and spray a bit of olive oil. Roast in the oven for about 15 minutes until nice and golden.

Cut parsnips into 2” pieces and simmer, covered,  in the cream and milk until tender – about 10-15 minutes.  Add a few pinches of salt & pepper.  

Remove lid and reduce the milk mixture by about ½.  Add the roasted garlic and puree with an immersion blender, or in your blender – be careful with hot liquids in your blender!  

Method for Venison 
Best done with a cast iron or any heavy-bottomed pan that can go from stovetop to oven.

Remove Venison from the refrigerator, and place on a plate.  Pat down until completely dry.

Generously sprinkle salt and pepper on all sides – let venison come to room temp.

Pre-heat oven to 450 degrees.

Set pan on the stovetop and preheat – you want this HOT.  Add 2 tbsp cooking oil.  Once ready, sear the venison on all sides.  Let it sit in the pan undisturbed for 2 minutes per side.  If the meat is sticking, it probably isn’t ready to be flipped.  You may need to add a bit more oil.  

Once seared on all sides, add a generous spoonful of butter – 3-4 tablespoons, and place the pan in the oven.  Cook for about 7-10 minutes, checking the internal temp midway.  We like our venison at medium-rare, or 135. I would not recommend past 145, as it will dry out. 

Once cooked to your temperature, place on a cutting board, and pour the butter from the pan over the meat. Let rest for 10 minutes before serving.

Serve with parsnip puree.  Sauces that go well are demi-glace, sautéed mushrooms, blackberry compote.

Pour a glass of rich red wine – Brys Estate Merlot or Cabernet Franc.

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Serving Size: 4

Cook Time: 45 minutes

Measurements: Imperial (US)

Feta Stuffed Lamb Burgers

Move over boring cheeseburger!  Spice up your summer grilling with our Feta Stuffed Lamb Burger!  Mediterranean flavors of lamb, feta, mint, oregano, cucumber, olive and red onion combine to create a gourmet burger that will take your summer cookout to the next level!  Pair this with a glass of our Pinot Noir and raise a toast to summertime!

Ingredients:

  • 3/4 lb ground lamb
  • 3/4 lb ground beef chuck
  • 2 scallions – sliced
  • 2 fresh oregano sprigs
  • 2 fresh mint sprigs
  • 1 tsp dijon mustard
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 cup feta cheese
  • 1/2 cup mayonnaise
  • 2 tbsps olive tapenade
  • Sliced tomato
  • Sliced cucumbers
  • Sliced red onion

Directions:

In a large mixing bowl, combine the ground lamb, ground beef, scallion, oregano, mint, dijon mustard, salt and pepper.  Mix well then divide into 4 equal portions.  Divide each portion in half and create two thin burger patties – each about 1/4 in thick.  Place one of the thin patties on a plate, then top with 2 tablespoons of feta cheese.  Please the other thin patty on top.  Crimp around the edges to seal, then pick up the burger and form it into a uniform burger shape.

To make the olive tapenade sauce, in a small bowl whisk together the mayonnaise with the olive tapenade.

Grill the burgers over medium heat for 4-5 minutes per side or until cooked to your preferred temperature.

To assemble your feta stuffed lamb burger, place some of the olive tapenade sauce on the bottom bun, top with the burger patty, tomato, cucumber and red onion.  Add a bit more sauce to the top bun before placing it on top.

Enjoy with a glass of Brys Estate Pinot Noir!

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Serving Size: 4

Cook Time: 20 minutes

Measurements: Imperial (US)

Moroccan Chicken Tagine with Jeweled Couscous

Inspired by a recent trip to Morocco, this Chicken Tagine recipe is a perfect one pot winter dish that will wow you with it’s warm spice and rich exotic flavors.   Although traditionally made in an earthenware tagine pot, you do not need a clay tagine to make this dish!  A simple dutch oven or oven safe pot works great and makes for easy cleanup!  This dish is also the perfect make ahead dinner, as you can prepare this in the morning, store it in the fridge allowing the flavors to marinate, then 3 hours before dinner simply place it in the oven and turn the oven on.  In 3 hours it is perfectly cooked and ready to serve!  Serve this with Jeweled Couscous and a glass of our award winning Riesling wine and you’ll feel like you just landed in Casablanca!

Ingredients:

  • 8 chicken thighs – skin removed
  • 3 medium carrots – peeled and cut into 1/2 inch thick half-moons
  • 1 large yellow onion – halved and cut into 1/2 inch slices
  • 6 cloves of garlic – sliced
  • 1 cup Greek green olives with pits
  • 4 strips lemon zest (use a vegetable peeler and peel 4 strips from a lemon careful not to get the white part of the lemon – each strip about 3/4 in by 2-3 inches)
  • Juice of 1/2 a lemon
  • 1 tbsp honey
  • 1 cup chicken broth
  • 1/2 cup cilantro – roughly chopped, plus more for garnish
  • 1 tsp salt
  • Fresh ground black pepper

Directions:

In a small bowl mix together the ingredients for the spice marinade.  Set aside.  

Spice Marinade Ingredients:
2 tbs olive oil
1 1/4 tsp. sweet paprika (not smoked)
1/2 tsp. ground cumin
1/2 tsp. ground ginger
1/4 tsp. cayenne pepper
1/4 tsp. ground coriander
1/4 tsp. ground cinnamon

In a room temperature clay tagine or dutch oven, assemble the tagine.  Add half of the carrots and onions.  Add the chicken thighs.  Brush the spice marinade on the chicken thighs making sure to coat all sides of the chicken.  Make sure to use all of the marinade.  Add the remaining carrots and onion, garlic slices, olives, lemon zest strips, and cilantro. 

Add the chicken broth and lemon juice.  Drizzle the honey over the chicken.  Sprinkle 1 tsp. salt and 1/2 tsp. fresh ground black pepper over the chicken.

MAKE AHEAD: At this point you can put the lid on the tagine or dutch oven, and store this in your refrigerator up to 8 hours until you are ready to bake this. 

Place the tagine or dutch oven in a cold oven and turn the oven on to 325 degrees.  Do not preheat oven.  Cook for 3 hours until the chicken is falling off the bone.

About 20 minutes before the tagine is done, prepare the Jeweled Couscous.

Couscous Ingredients:
1 1/4 cup fine couscous
1 2/3 cup chicken broth (not stock)
2 tbs. golden raisins
2 tbs. toasted pumpkin seeds
2 tbs. pistachio nuts
1/2 tsp. salt

In a small sauce pan over medium-high heat bring the chicken broth to a boil.  Turn off the heat, pour in the couscous and cover with a lid.  After 15 minutes, fluff the couscous with a fork and mix in the pumpkin seeds, raisins, and pistachios.  Add 1/2 tsp. salt to taste.

In shallow bowls, serve the couscous and 2 chicken thighs per person.  Top with sauce from the tagine.  Garnish with a few sprigs of fresh cilantro.

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Serving Size: 4

Cook Time: 3 hours, 30 minutes

Measurements: Imperial (US)