Malbec

We recommended serving Malbec wine with Mexican, Cajun, Indian or Italian fare (especially with tomato-based sauces). Malbec is the ideal accompaniment to barbecued beef because the lush fruity flavor is well suited with game meats and sharp hard cheeses.

Recipes

Beef and Bean Chimichangas

Ingredients:

• 1 pound lean ground beef
• 3/4 cup chopped onion
• 3/4 cup diced green bell pepper
• 1 1/2 cups whole kernel corn
• 2 cups taco sauce
• 2 teaspoons chili powder
• 1 teaspoon garlic salt
• 1 teaspoon ground cumin
• 1 (16 ounce) can refried beans
• 8 (12 inch) flour tortillas
• 1 (16 ounce) package shredded Monterey Jack cheese
• 1 tablespoon butter, melted
• shredded lettuce
• 1 tomato, diced
  

Method:

1. Preheat the oven to 350 degrees F (175 degrees C).
2. Brown the ground beef in a skillet over medium-high heat. Drain excess grease, and add the onion, bell pepper, and corn. Cook for about 5 more minutes, or until vegetables are tender. Stir in the taco sauce, and season with chili powder, garlic salt and cumin, stirring until blended. Cook until heated through, then remove from heat, and set aside.
3. Open the can of beans, and spread a thin layer of beans onto each of the tortillas. Spoon the beef mixture down the center, and then top with as much shredded cheese as you like. Roll up the tortillas, and place them seam-side down onto a baking sheet. Brush the tortillas with melted butter.
4. Bake for 30 to 35 minutes in the preheated oven, or until golden brown. Serve with lettuce and tomato.

Chimichurri Sauce for Grilled Steak

Ingredients:

• 4 or 5 cloves of garlic, peeled, and chopped coarse
• 1 cup fresh parsley leaves you can also use coriander
• 1 or more red jalapeno chilies, deseeded, chopped coarsely
• 1/4 cup fresh oregano leaves, or 1 tsp dried oregano
• 1/3 cup red wine vinegar
• 1/2 cup olive oil
• Pinch salt and some ground black pepper

Method:
Combine the garlic and jalapeno in food processor and pulse to mince finely. Add oregano and parsley; pulse to finely chop. (Alternatively you can use a pestle and mortar or chop the ingredients finely with a knife.)

Add remaining ingredients and process until smooth. Use immediately or refrigerate in a jar for a few days until ready to use.

Baste the top of thick pieces of steak as they are being grilled. Add some more chimichurri as you serve the steak. (Chimichurri sauce can also be used with spicy grilled sausages.)