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California Wine Marinade Recipes
Vinaigrette Dressing
Ingredients
- ¼ cup finely chopped shallots
- ¼ cup Radich’s California Wine Marinade
- 1 tablespoon Dijon Mustard or any favorite flavored mustard
- ½ ground pepper
- ½ cup olive oil
- 2 tablespoons macadamia nut oil, walnut oil or any other exotic nut oil
Steps
- Whisk together shallots, Radich's California Wine Marinade, mustard, pepper. Add olive oil, and other exotic oil.
- Let stand 30 minutes at room temperature and shake well before serving
- Store unused dressing in refrigerator and leave at room temperature for 1 hour before serving
Chinese Beef Stew
Ingredients
- 1 cup Radich’s California Wine Marinade
- ½ cup Radich’s BOR-DO-LAY Marinade
- 2 tablespoons olive oil
- 2 lb. Boneless chuck or rump roast cubed into 2 inch squares
- 1 inch of freshly chopped peeled ginger
- 3 green onions chopped into thirds
- 3 tablespoons hoisin sauce
- 2 cups boiling water
- 10 dried shitake mushrooms
- 4 medium carrots, cut into 2 inch lengths
- 3 tablespoons cornstarch
Steps
- Cook beef in hot oil until all sides are well browned
- Reduce heat to medium and stir in Radich's California Wine Marinade, BOR-DO-LAY Marinade, green onions, hoisin sauce and ginger. Cook 3 minutes and stir well.
- Stir boiling water into above mixture. Cover and simmer on slow for 1½ hours, stirring occasionally.
- Place dried mushrooms in bowl, add enough hot water to cover. Let stand 30 minutes, drain and keep soaking in the water. Pat dry and cut mushrooms into quarter sizes.
- Stir mushroom water and carrots, into stew and simmer 30 minutes or until meat and vegetables are tender
- Whisk together cornstarch and 3 tablespoons of cool water. Stir into beef stew mixture and increase heat to medium-high. Bring to a boil. Boil until slightly thickend then remove from heat. Serve over white steamed rice with green tea ice cream for dessert.