Categories
Steak/beef

Tri-Tip with Cabernet Sauvignon Marinade

This year, Redwood Creek Wines joined the Arbor Day Foundation in planting thousands of trees in the nation’s forests. You can celebrate Arbor Day (or any day!) with a signature recipe from Redwood Creek Wines: Tri-Tip with Cabernet Sauvignon Marinade. The recipe pairs perfectly with Redwood Creek’s Rich Red Blend, which has flavors of dark cherry, brown spice and cloves.

Tri-Tip with Cabernet Sauvignon Marinade Paired with Rich Red Blend

Ingredients: 
  • 6 large garlic cloves, roughly chopped
  • 1 tsp. salt
  • 1 cup Redwood Creek Cabernet Sauvignon
  • 3 tbs. balsamic vinegar
  • 3 tbs. soy sauce
  • 1 tbs. honey
  • 4 sprigs thyme
  • 2 ½ lbs. beef tri-tip

Directions

In medium mixing bowl, whisk garlic cloves, salt, Cabernet Sauvignon, balsamic vinegar, soy sauce, and honey together. In a heavy-duty sealable plastic bag, combine mixture with tri-tip. Seal bag, pressing out excess air, and place in a shallow baking dish. Marinate in refrigerator, turning occasionally, at least 4 hours. Prepare grill. Grill meat to desired doneness. For medium-rare meat, grill until center of tri-tip reaches 145°F (approximately 20-25 minutes). Reserve remaining marinade. Remove tri-tip from grill and let rest 15 minutes. In a small sauce pan, bring remaining marinade to boil. Reduce heat to low and simmer 8-10 minutes, stirring occasionally. Slice meat and top with reduction sauce. Pair with Redwood Creek Rich Red Wine.

Also try Redwood Creek’s Shrimp Salad Stuffed Avocado.

Categories
Salad

Shrimp Salad Stuffed Avocado

This year, Redwood Creek Wines joined the Arbor Day Foundation in planting thousands of trees in the nation’s forests. You can celebrate Arbor Day (or any day!) with a signature recipe from Redwood Creek Wines: Shrimp Salad Stuffed Avocado. The recipe pairs perfectly with Redwood Creek’s fruity Pinot Grigio, which has notes of ripe red apple, pear and citrus.

Shrimp Salad Stuffed Avocado Paired with Pinot Grigio

Ingredients

  • 3 medium Haas avocados
  • 1 lb. medium raw shrimp
  • 6 tbs. lemon juice
  • 1 Bay leaf
  • 1 ½ tbs. chopped fresh tarragon
  • 1 cup mayonnaise
  • Salt and pepper to taste
  • Paprika for garnish

Directions
Bring 2 qts. lightly salted water to a rolling bowl with 2 tbs. lemon juice and 1 bay leaf. Add shrimp, reduce heat to low and simmer covered 3-5 minutes or until shrimp have turned pink. Reserve ½ cup of cooking liquid. Drain and let cool. Peel and clean shrimp. Place shrimp in food processor with reserved liquid, lemon juice, tarragon and mayonnaise. Pulse mixture until shrimp have broken into small chunks. Season with salt and pepper. Keep cool until ready for service.Cut each avocado in half lengthwise, working around pit. Split avocado apart and discard pit. Carefully peel avocado and make a few slices ¾ of the way up each half, slightly fanning out each half over dressed greens. Spoon shrimp salad onto each avocado and garnish with paprika. Serve over lightly dressed salad greens. Pair with Redwood Creek Pinot Grigio.

Also try Redwood Creek’s Tri-Tip with Cabernet Sauvignon Marinade.