CLICK IMAGE FOR RECIPE CARD

CLICK IMAGE FOR RECIPE CARD

Recipe:

3 tbsp olive oil

1 1/2 tbsp red wine vinegar

1 lime, juiced

1 tsp chili powder

1/2 tsp paprika

1/2 tsp onion powder

1/2 tsp garlic powder

cayenne pepper to taste

salt and freshly ground black pepper to taste

1 lb boneless, skinless chicken breasts – cubed

skewers

Directions:

1. Whisk marinade ingredients together. Place chicken in shallow baking dish, cover with mixture. Cover and marinate in the refrigerator at least 1 hour.
2. Preheat grill for medium-high heat. Thread chicken onto skewers, alternating with vegetables of your choice. Lightly oil the grill grate.
3. Grill 10 to 15 minutes, or until the chicken juices run clear.

January – South African Shiraz Cabernet

Yield: 4 Servings

Ingredients:

Short Ribs:

8 individual, thick-cut beef short ribs (about 6 oz each), trimmed if needed

3/4 tsp each sea salt and freshly ground pepper, divided

1 tbsp olive oil

2 onions, sliced

2 tbsp all-purpose flour

2 stalks celery, sliced

1 each carrot and parsnip, chopped

6 cloves garlic, chopped

1 tbsp each chopped fresh thyme and rosemary

1/4 cup tomato paste

2 cups good quality beef stock

1 cup Winexpert SA Shiraz Cabernet

2 bay leaves

Creamy mashed potatoes (optional)

Method:

Preheat the oven to 325°F.

Pat ribs dry with paper towel; season with 1/2 tsp salt and pepper. Heat oil in a Dutch oven set over medium-high heat.

In batches, brown ribs evenly; remove to a bowl and toss with flour.

To the Dutch oven, add onion, celery, carrot, parsnip, garlic, thyme, rosemary and remaining salt and pepper. Sauté for 6 to 8 minutes or until lightly browned.

Add tomato paste; cook, stirring, for 2 minutes. Return ribs to Dutch oven; pour in broth and wine.

Cover and transfer to the oven. Braise for 1 1/2 hours. Uncover and continue to braise, turning meat occasionally, for 1 to 1 1/2 hours or until meat is fall-off the bone tender and liquid is reduced.

Serve ribs over mashed potatoes (if using). Strain braising liquid and spoon over ribs to serve.

Pair with: LE2013 South African Shiraz Cabernet

Always a favourite, these tender meatballs can be served over hot cooked noodles or spooned into ciabatta rolls and topped with mozzarella for the ultimate hero. Serve these classic meatballs marinara with World Vineyard Italian Sangiovese for a most impressive pairing.