We here at Grinder’s Switch Winery love to cook and we have a sneaking suspicion that you do too. So here are a few recipes that use our wines and/or some of the specialty food items that we carry!
Maria’s Tomato Sandwich
makes 1 sandwich
1 vine ripe tomato thinly sliced
2 slices of lightly toasted country bread
2 T of Maria’s ToGo Boursin Cream Cheese Spread
salt and pepper
Spread each piece of bread with 1 T of Maria’s cheese spread on one side. Place sliced tomatoes on top of the cheese on one slice of bread. Sprinkle with salt and pepper and place the other slice of bread, cheese to the inside, on top of the tomatoes. Enjoy !
Southern Fried Grit Cakes topped with Bruschetta and Cheese
Makes 10-12 appetizer servings
1 cup stone ground or 5 minute grits
4 cups of water
4 T unsalted butter
½ cup Sweetwater Roasted Garlic Pepper cheese, grated
½ t. white pepper
Salt to taste
½ cup all purpose flour
Vegetable oil for frying
1 jar Vino de Milo Brushetta Topping
10 – 12 thin slices of Sweetwater Roasted Garlic Pepper cheese
In a large pot bring the 4 cups of water to a boil and slowly stir in the grits. Lower the heat and cook grits until they are creamy and tender, stirring occasionally. Remove from the heat and stir in butter, grated cheese, salt and white pepper.
Using the paper from the stick of butter, butter a loaf pan liberally. Pour grits into the loaf pan and cover with plastic wrap. Refrigerate until grits are chilled and firm or overnight.
Heat about ½ inch of oil in a skillet over medium high heat. Invert loaf pan on to a flat work surface and slice grit cakes into ¼ – ½ inch slices. Dredge each grit cake in flour then place into oil to cook. Cook each grit cake until golden brown, flipping once. Drain on paper towels.
Meanwhile heat up the bruschetta topping. Top each grit cake with a spoonful of brushetta and top with a slice of cheese. Serve immediately and enjoy!!
Spicy Lime-Cilantro Marinated Flank Steak
3 cloves garlic
½ red onion, chopped
1 Lime, juiced
1T. Red Pepper Flakes
½ C loosely packed fresh cilantro
¼ C Chipotle/Merlot Grapeseed Oil
¼ C Olive Oil
1 T. Honey
3# Flank Steak
Kosher salt to taste
Combine all ingredients except flank steak in a food processor and puree. Pour the marinade over the flank steak in a zip top bag and marinate in the fridge overnight.
Prepare your coals for your grill, turn your gas grill on medium high, or turn on your broiler. Remove steak from the marinade and shake off the excess. Sear the flank steak for 4 minutes per side. Remove the steak from the grill and let it rest for 10 minutes. Slice the steak against the grain very thinly. Serve with Chimichurri Sauce (recipe below) and enjoy!!
1 ½ cups of chopped fresh flat leaf parsley
1 ½ cups chopped fresh cilantro
2 cloves of minced garlic
Pinch of red pepper flakes
½ t. kosher salt
1 – 2 T red wine vinegar
¼ cup olive oil
Combine all ingredients in a small bowl and let set for at least 30 minutes and up to 4 hours at room temperature. Taste and adjust seasonings. Serve on top of red meat.
Roasted Corn Salad
4 – 5 ears fresh corn, husked
1 pint of cherry tomatoes, halved
1 avocado, diced
1/2 cup red onion, diced
1/4 cup cilantro
juice of 1 lime
zest of 1 lime
2 Tbsp. Lime Riesling grapeseed oil
S & P
Roast corn over a hot grill until the kernels are soft and just begin to brown, turning occasionally. With a sharp knife remove the kernels from the cob and place in a large bowl along with tomatoes, onion, and avocado. In a small bowl, whisk together cilantro, lime zest and juice, oil and salt and pepper. Pour dressing over vegetables and toss. Serve.
Drunken Grilled Peaches
4 not-quite-ripe peaches, halved and pit removed
2 cups of Grinder Switch Ivory Mist or Muscadine wine
¼ cup honey
Whipped Cream or ice cream to serve
In a baking dish, place halved peaches cut side down and poke the un-cut side with a knife. Pour enough wine to nearly cover the peaches and let set for at least an hour or two.
When ready to grill, remove peaches from the wine and brush liberally with honey. Grill peaches on both sides over a medium hot grill until the fruit has softened and the skin begins to char slightly. Top with whipped cream or ice cream and serve warm.
Beef Braised in Red Wine
2 T olive oil
1 ( 3lb ) boneless beef chuck roast
1 t. salt
1/2 t. pepper
1/4 lb bacon, finely chopped
1 medium onion, finely chopped
1 medium carrot, finely chopped
2 celery ribs, finely chopped
4 garlic cloves, thinly sliced
4 sprigs thyme
2 sprigs rosemary
3 T tomato paste
2 cups of Grinder’s Switch Sangiovese
2 cups water
Put oven rack in the middle and preheat oven to 325
Heat oil in a large dutch oven until hot but not smoking. Meanwhile, pat meat dry and season with salt and pepper. Brown meat on both sides for about 10 minutes total. ( if the bottom of your pan starts to scorch turn down the heat some).
Remove meat from pan and let rest on a plate. Add bacon to pan and saute until browned.
Add the veggies and cook until they are softened and golden brown.
Add garlic, thyme, rosemary and saute for 1 minute. Then add tomato paste and stir in and cook for 1 minute. Add wine and boil until liquid is reduced by half.
Add water to the pan and bring to a simmer. Return meat and any juices to the pan. Cover the pot with the lid and transfer to the oven. Cook for 2 1/2 hours or until meat is very tender.