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Record Family Wines

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Tricia Swartz
 
October 15, 2015 | Tricia Swartz

SAVORing Summer with Grenache Rosé Sangria

We are so proud of our award winning red wines, but when we saw the weather forecast last month for an event we were attending, we realized we had an opportunity to showcase another wine while pouring at Sunset’s SAVOR the Central Coast.

Summer just doesn’t seem to be ending any time soon, so stock up on our Grenache Rosé on special for just $10.80 / bottle and enjoy some sangria while waiting for cooler weather to arrive!

[2012 Grenache Rosé]

2012 Grenache Rosé

Grenache Rosé Sangria
Ingredients:
1 bottle Record Family Wines Grenache Rosé
1/2 cup fresh strawberries, sliced
Juice of 1 lemon
6 basil leaves cut into 1 inch stripes
3 tablespoons simple syrup
2 cups club soda

Directions:
Combine strawberries, lemon juice, basil, and simple syrup. Refrigerate for 1 hour, up to 8 hours. Add Grenache Rosé and club soda. Invite some friends over, get comfortable outside, and enjoy the last of these warm summer days!

 

Time Posted: Oct 15, 2015 at 10:06 PM
Tricia Swartz
 
October 30, 2014 | Tricia Swartz

Fall Favorites: Thanksgiving Turkey

Tomorrow is Halloween, so it is officially time to start thinking about one of my favorite holidays – Thanksgiving! I love this holiday for so many reasons: the traditions, spending time with family, the food… And in the Record Family, we take our food seriously!

[Thanksgiving 2013]

Thanksgiving 2013

Several years ago, the “kids” decided to give the “parents” a break and take over preparing food for our annual Thanksgiving feast. Just another way we are transitioning traditions through the generations of our family! It is always fun to try new dishes along with savoring traditional sides. It seems that we all have our favorites to make (mine are mashed potatoes!) but we can’t ignore the importance of the main dish – the turkey! Here are a few of my favorite recipes that we have used the last few years, none will disappoint!

1) Clinton Kelly’s Lemon Sage Turkey
I found this recipe a couple of years ago and decided it would be the one I used when preparing my first Thanksgiving turkey! The recipe does not call for a brine, but after extensive conversations with Mindy, I decided to do one anyway. The flavors of this turkey are incredible! The citrus and sage combination was delicious. Just don’t skimp on the compound butter!

2) The Pioneer Woman Roasted Thanksgiving Turkey
If you are looking for a simple turkey that delivers a ton of classic flavors, this is the recipe for you! The Pioneer Woman recommends using a brine so be sure you are prepared to start the night before. Beyond that, this turkey does not take much work, which will give you plenty of time to focus on those delicious side dishes! The turkey is a gorgeous shade of brown and juicy when roasted to perfection!

3) Roast Turkey with Black Truffle Butter
While I can’t vouch for this recipe yet, I can’t wait to try it! I love anything with truffle flavor so I can only imagine what this would add to my Thanksgiving plate! The recipe looks a little more complicated in that you need to make a garlic confit, but if you are up for a challenge I suggest this recipe for a potentially big flavor payoff!

When choosing wine to pair with our Thanksgiving meal, I love the versatility of our 2012 Grenache Rosé and look forward to seeing how our newest release, the 2011 Randy’s Red stands up to some of the bolder Thanksgiving flavors.

Do you have a go-to turkey recipe? What wine do you plan to open this year?

Time Posted: Oct 30, 2014 at 9:59 PM
Tricia Swartz
 
July 21, 2014 | Tricia Swartz

Behind the Scenes: A Virtual #dinnerwithrandy

In April, we had a production crew from the Cooking Channel show Man Fire Food out to the vineyard to show them how we cook with fire! Over the course of two days, the crew documented the history of our Deep Pit BBQ tradition, the preparation of the meat, the cooking process, and the final feast. Here is a behind the scenes look of what took place!

[Prepping the meat - what a background!]

Prepping the meat – what a background!

[Getting ready to put the meat in the Deep Pit BBQ.]

Getting ready to put the meat in the Deep Pit BBQ.

[Host Roger Mooking taking a break from shooting with Michelle Record.]

Host Roger Mooking taking a break from shooting with Michelle Record.

[Pulling the meat out the next day. It was warm!]

Pulling the meat out the next day. It was warm!

[Shooting closeups of the dishes we served.]

Shooting closeups of the dishes we served.

[Setting up for the closing party scene!]

Setting up for the closing party scene!

We hope you will tune in tomorrow, Tuesday, July 22nd at 8pm ET (airing again at 9pm PT) on the Cooking Channel to catch Randy in action!

Time Posted: Jul 21, 2014 at 9:56 PM
Tricia Swartz
 
August 6, 2013 | Tricia Swartz

Wine Country Cooking

On a recent visit to Pithy Little Wine Company in Downtown Paso, Randy picked up a new cookbook. The New Wine Country Cookbook – Recipes from California’s Central Coastfeatures wonderful recipes with interesting wine pairings featuring local ingredients, people, and wine.

[IMG_3440]

Fun fact: if you follow along with the adventures of the “Paso Wine Man”, you are aware of his passion for the Central Coast! This new cookbook was written by Brigit Binns, the wife of our beloved Paso Wine Man!

[IMG_3447]

The Rhone Wine and Fig Braised Pork Chops are amazing paired with a bottle of 2010 Randy’s Red.

[IMG_3455]

What are you pairing with the 2010 Randy’s Red?

Time Posted: Aug 6, 2013 at 9:42 PM
Tricia Swartz
 
August 20, 2012 | Tricia Swartz

Spice Up Your Life!

I hate to complain from San Diego because I know it could be worse (and is just about everywhere else…), but this weather has been brutal! The last thing I want to do when I get done with work is to heat up the house even more by cooking dinner in the kitchen. So, it’s time to fire up the grill! We have been doing a lot of grilling this summer, but this recipe, adapted from Weber’s Big Book of Grilling, is one of our favorites!

Serve with a fresh salad (try Michelle’s amazing Caesar salad from the April 2012 Wine Club Newsletter) or grilled summer veggies, and you have a great dinner. Don’t forget about the wine. I prefer to serve this meal with a bold red so the 2010 Randy’s Red is the perfect match!

Mixed Peppercorns

Ingredients for 4 Rib-Eye Steaks:
Spice Rub
1 tablespoon mixed peppercorns
1 1/4 teaspoon chili powder
1 teaspoon kosher salt
1 teaspoon brown sugar
1/2 teaspoon granulated garlic
1/4 teaspoon granulated onion

Sauce
1/2 cup ketchup
1 tablespoon soy sauce
1 tablespoon red wine vinegar
1 tablespoon brown sugar
1 teaspoon chili powder
1 teaspoon granulated garlic
1 teaspoon granulated onion
1/4 teaspoon ground black pepper

Rib-Eyes with spice rub

Directions:
Spice Rub
Grind the peppercorns in a spice grinder / coffee grinder (I used our Magic Bullet!). Place all ingredients in a small bowl and mix well. Coat the steaks with the spice rub on both sides and spray (or brush) with olive oil about 20 minutes before grilling.

Sauce
Combine all ingredients with 1/4 cup water in a small saucepan and whisk together. Simmer over low heat for about 12 minutes until sugar is dissolved and flavors are blended.

Grill steak over direct heat until internal temperature reaches 145 degrees (8 to 10 minutes) for medium rare.

Enjoy!

Serve the spicy steak with a side of the tangy sauce, veggie, and a bottle of Randy’s Red for the perfect summer dinner!

 

Time Posted: Aug 20, 2012 at 8:48 PM
Tricia Swartz
 
July 16, 2012 | Tricia Swartz

Red Wine Chocolate Cake

We served a red wine chocolate cake at our Second Annual Release Party and it was quite a hit! We would like to thank Wine Club Member (and relative) Keith Record for sharing this wonderful recipe. Here it is so you can recreate this wonderful dessert!

Ingredients
1 box dark chocolate cake mix
1 small package instant chocolate pudding
4 eggs
3/4 cup olive oil
1 cup Record Family Wines Randy’s Red
Allspice to taste
Randy’s addition: 1 bag semi-sweet chocolate chips

Directions
Combine all ingredients into a bowl.
Beat 4 minutes until smooth.
Pour into a greased bundt pan.
Bake 45 – 60 minutes at 350 degrees.
Sprinkle with powdered sugar when cool, before serving.

 

Tricia Swartz
 
August 24, 2011 | Tricia Swartz

A Perfect Pairing - Randy's Red and Stuffed Peppers

Recently, we joined a local CSA (community supported agriculture). While I don’t always know what it is that comes in our box (rutabagas? what do I do with rutabagas??), I was really excited when I discovered some red bell peppers in our most recent box! Something I can work with! I started making this dish a few years ago and it is now “in the rotation” meaning that it has received approval from family members and is a go-to dish when creativity or time is scarce.

A little smaller than what I get from the store, but this should help with portion control!

Wine pairing for this dish is a no-brainer. The seasoning gives the meat a little kick so the abundance of fruit and the great structure of the 2009 Randy’s Red are necessary to complement this meal . You don’t want your food to overwhelm your wine, and I think the Randy’s Red will stand up well to the dish and be the perfect accompaniment.

Let’s get to the recipe. Here are a list of ingredients you will need to make Tricia’s Stuffed Peppers (serves 4):

4 medium size bell peppers (red is the economical choice, but if yellow or orange are on sale, try those!)
1 package (approximately 1 lb) extra lean ground turkey (you can use ground beef, but we are trying to be health conscious here!)
1 package Lawry’s low-sodium taco seasoning
2/3 cup water
1 cup shredded cheese (I like to use cheddar or colby jack, and I said TRYING to be health concsious)
1 medium chopped white onion

All the ingredients you need -- pretty simple!

Directions:

Pre-heat oven to 400 degrees. Cut the tops off the peppers and remove the seeds. Place the peppers in a pot of boiling water. Let cook for 5 – 10 minutes. Carefully remove the peppers from the water and place on a paper towel to drain.

Brown the ground turkey. Add the seasoning pack, 2/3 cup water, and chopped onion. Bring to a boil, then reduce heat to low and let simmer for about 10 minutes. When most of the water has been absorbed, add most of the cheese and stir well so that cheese melts.

The meat mixture simmering.

Place the peppers in an oven safe dish and fill with meat mixture. Sprinkle the top with remaining cheese and place in oven. Bake for 5 – 10 minutes or until cheese is bubbling on top.

Remove peppers from oven, place on plate and serve with rice, beans (I like Rosaritas No Fat Chile Lime Refried Beans), or other side. Enjoy!

The final product. If anyone knows how to make refried beans look good, please let me know in the comments!!

What are you making for dinner tonight??

 

Time Posted: Aug 24, 2011 at 7:26 PM