Coastal Cooking Online

I lived in Texas for just over four years, and one of the things I learned there was how to make a KILLER beef brisket. The thing about brisket is it has to cook at a low heat for a long time. Another critical factor is seasoning. Recently, I purchased yet another bottle of Falcon Nest’s 2003 Syrah, which I use sparingly in recipes (as I so love the wine itself). I’m also teaching my sons how to cook. This recipe is geared towards a small crowd, is quite easy to throw together, and will surely glean many compliments. As an aside, any leftovers can be made into pulled beef barbeque sandwiches (recipe follows the main recipe):

 SIMPLY SYRAH-TERIYAKI BRISKET

• 4-1/2 to 5 lbs. fresh, beef brisket, trimmed
• 2/3 cup purchased teriyaki sauce
• 1/3 cup Falcon Nest 2003 Syrah
• 1/4 t. each of ground ginger, garlic salt and course, black pepper

Preheat oven to 325 degrees. Open brisket package, rinse the meat and place into a 9 X 11 inch baking dish. Pour remaining ingredients into a glass measuring cup and wisk until smooth. Pour over meat. Place on center rack in preheated oven and bake at 325 degrees for approximately two hours, basting once per hour with the pan drippings. Remove from oven, allow to rest for 10 minutes, and carve. Serves up to twelve people.

 SIMPLY SYRAH BEEF BARBEQUE

• Leftover beef, sliced thin
• Leftover pan drippings
• 1/2 cup Falcon Nest Syrah
• 1/2 cup purchased teriyaki sauce

Place all ingreidients in a nonstick, deep, medium sized pan and bring to boil over medium low heat. Once the mixture has begun to boil, reduce heat to low, cover and simmer, stirring occasionally for no less than 20 minutes, and up to 35 minutes. Turn off burner, remove from heat and allow to rest for up to 20 minutes before serving. Spoon meat mixture onto buns, add some fresh salad and enjoy with a glass of wine!

 Think FALL, football games, and cool weather with this winner of a recipe!

Recently, my local grocer marked down ground sirloin for a manager’s special, so I (wisely) stocked up. Grilling season is upon us: sirloin is rarely cheap. Given my budget and my frugal tendencies, extending the meat becomes important to me. Below is a marvelous burger recipe using ground sirloin with Falcon Nest Syrah, which is tasty as well as heart-healthy! As an aside, this recipe can also be used for cocktail party meatballs.

Summertime Savory Sirloin & Syrah Burgers

3 ½ - 4 lbs. Ground sirloin or extra lean ground beef

3 cups fresh bread crumbs (I use crumbs from my sourdough bread)

¼ cup Falcon Nest Syrah

1 tablespoon soy sauce

1 tablespoon minced garlic

1 tablespoon mayonnaise

2 fresh eggs

Small bunch of fresh basil to taste

1 teaspoon Kansas City Steak Seasoning

1 teaspoon coarsely ground, black pepper

Place ground beef and bread crumbs into a large mixing bowl. Pour Falcon Nest Syrah, soy sauce, garlic, mayonnaise and fresh eggs into blender; pulse to combine. Add seasonings and blend well. Pour over beef and breadcrumbs in mixing bowl, and combine well until thoroughly mixed. Cover mixing bowl and refrigerate for at least one hour—or up to 12 hours—so flavors will saturate and the bread crumbs will become re-hydrated.

Remove from refrigerator and form into burger patties. Grill immediately or wrap and freeze for future use. Burgers should be grilled until well done. Makes approximately 12 1/3 pound or 16 ¼ pound burgers.

Author’s note: I like to serve our burgers with coleslaw, baby green salad and fresh fruit. A glass of Falcon Nest Syrah is nice, too!