Fire Up the Grill
Chicken Kabobs with Sun-dried Tomato Spread
Courtesy of Stable Café Executive Chef Don Spear
Ingredients: • 8 ounces pineapple juice• 1/2 cup soy sauce
• 1/2 cup Biltmore Viognier wine
• 3 pounds chicken breast, cut into 1-inch cubes
• 1 red onion, cut into 1-inch cubes
• 1 red bell pepper, cut into 1-inch cubes
• 1 green pepper, cut into 1-inch cubes
• 1 cup olive oil
• 1/2 cup sun-dried tomatoes
• 1/2 cup Kalamata olives
• 1/4 cup balsamic vinegar
• 1 small bunch of fresh basil
• 2 tablespoons goat cheese
• 6 pita bread rounds
Method: Create a marinade by mixing pineapple juice, soy sauce, and white wine together. Pour the marinade over chicken and let stand for at least 1 hour. Place chicken, onions, and peppers on skewers. Combine half of the olive oil with sun-dried tomatoes, olives, vinegar, basil, and goat cheese in a food processor. Blend into a paste. Grill chicken and vegetable skewers, brushing lightly with the remainder of olive oil before and after cooking. Grill pita bread for one minute on each side. Place chicken on the pita bread and serve with sun-dried tomato spread. Winemaster's Suggestion: Serve with Biltmore Viognier.
It's always a good idea to use the same wine as an ingredient that you plan to drink with the finished dish. This medium-bodied Viognier complements the bright flavors of this dish with its floral, orange blossom, and peach aromas and delicate finish.
Barbeque Dry-Rub Seasoning for Meats and Seafood
Courtesy of Stable Café Executive Chef Don Spear
Ingredients: • 1 tablespoon rosemary• 1 tablespoon sage, ground
• 1 tablespoon brown sugar
• 2 tablespoons chili powder
• 2 tablespoons onion powder
• 2 tablespoons black pepper
• 2 tablespoons celery seed, ground
• 2 tablespoons garlic powder
• 2 cups salt
Method: Combine all ingredients together. Rub on meat or seafood. Winemaster's Suggestion: For red meat, serve with Biltmore Limited Release Merlot.
A full-bodied red wine—like our Merlot—is a classic choice when serving meat.
For seafood, serve a crisp, dry wine; try our Biltmore Sauvignon Blanc.
If poultry is on the menu, pour a buttery glass of Biltmore Château Reserve Chardonnay.
Barbeque Spare Ribs
Courtesy of Stable Café Executive Chef Don Spear
Ingredients: • 5 pounds pork or beef spare ribs• 5 pounds yellow onions, cut in quarters
• 1 pint white vinegar
• 2 teaspoons cayenne pepper
• 4 garlic cloves, crushed
• 3 bays leaves
• 1/2 teaspoon black peppercorns
• 1 teaspoon kosher salt
• 1 bottle of barbeque sauce
Method: Wash the ribs by sprinkling with half of the vinegar. Let ribs sit for 30 minutes, then rinse with cold water. Combine all ingredients—except for the ribs and barbeque sauce—in a large stock pot. Fill pot with enough water to cover ribs. Simmer ingredients for one hour without the ribs in the pot. Add ribs to the pot and simmer gently until meat is extremely tender, about three hours. Remove ribs from pot and let cool. Cut ribs into 2 or 3 bone sections and toss in barbeque sauce. Place ribs in a 350° oven or on a hot grill for 10–15 minutes. Winemaster's Suggestion: Serve with Biltmore Merlot.
This rich red wine pairs well with red meats thanks to its soft tannins and good balance.
Balsamic Marinade for Vegetables or Chicken
Courtesy of Stable Café Executive Chef Don Spear
Ingredients: • 1 cup olive oil• 1 cup balsamic vinegar
• 1 cup red wine
• 11/4 cup fresh basil, chopped
• 1 tablespoon garlic, chopped
• salt and pepper to taste
Method: Mix all ingredients together a day in advance. Use to marinate vegetables and chicken prior to cooking as desired. Winemaster's Suggestion: Serve with Biltmore Pinot Noir.
Its full-bodied flavors of dark cherries, wild strawberries, and spices make it a good match for this simple marinade.