Homemade Brownies

Homemade brownies and Malbec just might be the ultimate Valentine's Day combination.  A few weeks ago, it was a cold Saturday afternoon and I realized that Iris had never had a brownie, so I decided to make her some. (She was thrilled!)  I put it on my Instagram story and got about a hundred requests for the recipe. 

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Ryan said he thought they'd be really good with red wine.  I made him a special batch and he was right — the rich chocolate paired with our deep, fruity, spicy Kind of Wild Malbec makes for the most delicious pairing. 

Homemade Brownies

15 minutes 1 hour 5 minutes 9-inch square pan

Ingredients

• 1 stick unsalted butter, cut into cubes
• ¾ cup all-purpose flour
• 2 tablespoons good cocoa powder
• ¾ teaspoon kosher salt
• 2 cups semi-sweet chocolate chips, divided
• 1 ½ cups sugar
• 1 teaspoon instant coffee
• 3 large eggs
• 2 teaspoons vanilla extract

Instructions

1. Preheat oven to 350ºF. Grease a 9-inch square pan with nonstick cooking spray. Line with parchment paper, leaving a 2-inch overhang. Spray parchment paper with nonstick cooking spray.
2. In a medium bowl, sift flour and cocoa powder. Add salt and whisk to combine. Set aside.
3. In a double boiler, melt 1 ½ cups chocolate chips and butter. Remove from heat and immediately add sugar and instant coffee. Stir vigorously until combined.
4. Add the eggs, one at a time, whisking until smooth each time. Add vanilla and whisk an additional minute. Transfer batter to prepared pan and top with remaining chocolate chips.
5. Bake about 40 to 45 minutes, until the top is shiny. A cake tester will still have some crumbs, not batter, but not come out clean. Let cool in the pan for 20 minutes. Remove from pan and cool completely. Cut into squares and serve.

xoKatie 

BLT Blue Cheese Ranch Burgers featuring KOW Malbec

With a hint of spring in the air here in New York City, my mind has already made the jump to the warm days of summer and I am fantasizing of eating a BLT (I think I look forward to tomato season all year long). While we are a ways away from the perfect tomatoes of summer days, a girl can dream. 

A few weeks ago, we took a family trip to one of our favorite places, the Caribbean island of Nevis.  This was our second year going there, staying at the Four Seasons, which has incredible food.  Last year, I was inspired to recreate their Jerk Burger and this year, I came home inspired by their Mahi BLT.  Instead of slices of bacon, they made a bacon jam, which I found made the sandwich easier to eat and gave more bacon flavor. 

BLT Blue Cheese Ranch Burgers

25 min 30 minutes 4 Servings

Ingredients

For the Blue Cheese Ranch:

• 1 cup mayonnaise
• ½ cup plain yogurt
• ¼ cup buttermilk, well-shaken
• 2 tablespoons minced fresh chives
• 2 tablespoons minced fresh flat-leaf parsley
• ¼ teaspoonkosher salt
• ¼ teaspoon freshly ground black pepper
• ¼ teaspoon garlic powder
• 1/3 cup crumbled blue cheese

For Bacon Shallot Jam:

• 8 slices bacon
• 1 shallot, minced
• 1/3 cup tomato paste
• Salt and pepper, to taste

For the Burgers:

• 1 to 2 tablespoons avocado oil
• 1 pound lean ground beef
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• 4 slices white cheddar cheese
• 4 potato buns, toasted if desired
• 1 ripe tomato, sliced
• Bibb lettuce leaves

Instructions

For the Blue Cheese Ranch:

1. Combine all of the ingredients in a medium bowl and mix well. Refrigerate until ready to serve.
2. Add the ginger, garlic, and curry paste and cook for 1 minute, or until very fragrant. Add the broccoli, season with salt and pepper, and stir until everything is fully coated in curry. Pour in the stock and coconut milk. Bring to a simmer and cook for 15 minutes, or until the broccoli is tender. Remove from the heat and add the cilantro.
3. Transfer the soup to a blender (you may need to do this in batches) or use an immersion blender to blend until smooth. Stir in the lime juice. Ladle the soup between bowls and garnish with basil, peanuts, and chilies.

xoKatie 

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Jerk Beef Kebabs

I am so obsessed with this recipe! These kebabs are so incredibly flavorful, tender, easy to make, and absolutely PERFECT with my Kind of Wild Wines Malbec (like all of our wines, it is ZERO sugar, organic, and free from any harmful additives or preservatives).

I recommend doubling the recipe, because you’re gonna want seconds. Cheers! 🍷🍷 Pro tip: always give your cameraman a glass of wine 😉 🎥 @ryanbiegel.

Jerk Beef Kebabs

Easy 12 Servings 90 Minutes

Ingredients

• 1 1/4 pounds sirloin steak, cut into 1-inch chunks
• 4 scallions, chopped
• 1/2 jalapeno
• 2 cloves garlic
• Juice of 1 lime
• 1 tablespoon olive oil
• 1 tablespoon brown sugar
• 1 teaspoon dried thyme
• 1 teaspoon ground allspice
• Pinch of cloves and cinnamon
• 1 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Place beef in a nonreactive bowl (like glass).
2. In a food processor, combine the scallions, jalapeno, garlic, lime juice, oil, brown sugar, thyme, allspice, cloves, salt and pepper. Pulse until a smooth paste forms. Add the mixture to the beef and toss until the meat is thoroughly coated. Cover and refrigerate for 1 hour.
3. Remove the meat from the fridge and use a paper towel to pat dry. Put about 3 or 4 chunks on a skewer.
4. Preheat outdoor grill or a grill pan to high. Brush the grill with oil. Grill the kebabs, turning once, about 2 minutes per side. Enjoy!

It goes perfect with my Kind of Wild Wines Malbec

This rich & juicy red is the perfect match for Katie's kebabs. It will have your palate doing a Tango at first sip.

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