Aged Cabernet Series Artisan Recipe - August 2013

This recipe, a popular dish called Tomaticán, is often nicknamed "confetti stew" thanks to its mix of yellow corn kernels sparkling in a rich tomato and beef stew. Vegetarians may also make it meat-free by leaving out the beef, an alternative that is nevertheless a fine match with your Aged Cabernet Series wines.

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 Chilean Tomatican

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Chilean Tomatican

Ingredients:
• 1/2 lb beef sirloin
• 3 onions
• 2 garlic cloves
• 6 large ripe tomaotes, peeled and chopped, with their juice
• 3 fresh ears of corn or 1 15-oz. can of corn
• 1 Tbsp extra virgin olive oil
• 2 Tbsp sweet parika
• salt
• pepper
• oregano

Preparation:
Coarsley chop the beef as for chili. Slice the onions thin; peel and crush the garlic cloves. Peel the tomatoes and chop them roughly, set aside the tomatoes with their juice, If using fresh corn, slice the kernels from the cobs; if canned, drain it.

Put the olive oil in a black iron skillet over medium-high heat and sauté the chopped beef, onion, garlic and paprika until the meat is browned and the onions are tender.

Add the chopped tomatoes and corn. Season to taste with salt, pepper and oregano. (Use plenty of black pepper if you like it spicy; pepper is a signature flavor in this dish.) Cover tightly and simmer over very low heat. Add a little water if necessary, but the stew should be thick. Tomaticán is traditionally served with boiled potatoes.

Serves 6.

Pair this recipe with this month's Aged Cabernet Series featuring:
• Livingston Moffett 2005 Stanley's Selection Napa Valley Cabernet Sauvignon
• Jordan Vineyard & Winery 2002 Cabernet Sauvignon, Alexander Valley

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July 2013

June 2013

May 2013

April 2013

March 2013

February 2013

January 2013

Bonus Recipe

December 2012

November 2012

October 2012

September 2012

August 2012

July 2012

June 2012