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Silkwood Wines Recipes

Here are some of our favorite recipes to pair with Silkwood wines.

Butterflied Leg of Lamb

Butterfly 5 to 6 lb. leg of lamb
Trim all silver skin and fat
4 tablespoons of Extra virgin olive oil
4 cloves garlic minced (red variety if available)
3 to 4 cups Silkwood 2000 100% Syrah
1 to 2 tablespoons chopped fresh rosemary or fresh basil
salt and pepper to taste

  1. Marinate 6-8 hours in plastic bag, turning frequently. Use red oak wood and/or mesquite briquettes.
  2. When coals are covered with grey ash add thinly sliced red onion and bell pepper to coals.
  3. Pat meat dry... Flatten with mallet or heavy pan to 2-3" thick.
  4. Place meat over coals, grill over high heat 10-12 minutes each side (add onion and bell pepper to coals as necessary).
  5. Remove from grill, cover with foil, rest meat for 10 minutes.
  6. Slice diagonally or in segments depending on thickness for medium or rare portion.
  7. Tossed green salad with avocado, cherry tomatoes and thinly sliced red onion with your favorite dressing, baked or roasted potatoes and fresh white (Silver Queen) corn on the cob.
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Chicken Livers Appetizer

l carton fresh chicken livers
l or 2 large red garlic cloves
2 tbsp. butter
Garlic salt
Sprinkle ground cloves and ground allspice on each piece.
Pepper
Silkwood Syrah


  1. Trim livers, wash and pat dry, cut into bite sizes
  2. Add butter to pan
  3. Add minced garlic
  4. Sauté livers 3-4 minutes each side
  5. Sprinkle with garlic salt, ground cloves, and allspice
  6. Add 3 to 4 tbsp. Silkwood Syrah
  7. Sauté until wine evaporates
  8. Remove from burner
  9. Place on a warm plate
  10. Use colored toothpicks

Recipe for two to three people.

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Silkwood Hot Dip

1-1¼ lbs. ground sirloin (or ground chuck)
8 oz. sharp cheddar cheese
8-12 green onions, chopped fine
6-8+ oz. tomato paste
8 oz. jalapenos (7 oz. can mild + 1 oz. of Ortega brand "Red Hot" or to taste)
*4 oz. sliced olives
Splash of Silkwood Syrah

  1. Brown meat and drain.
  2. Add onions and cook slowly 5-10 minutes (till caramelized).
  3. Add splash of Silkwood Syrah.
  4. Add jalapenos, tomato paste, (olives are optional) stir and cook for "togetherness" 10 to 15 minutes.
  5. Add shredded cheddar last and blend into mixture.

Serve hot with large scoop size corn chips (like Fritos Scoops or King Size)

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Oxtails

10 pounds oxtails- trimmed
2 packages Liptons Onion Soup
4 oz tomato paste
4 carrots- chopped into 1 inch pieces
8 cloves garlic (red if available)
1 bottle (750ml) Silkwood Syrah
1 pound brown crimini mushrooms
Salt & pepper
Olive oil for browning
Flour (seasoned with salt & pepper)

  1. Add salt & pepper to flour. Trim as much fat as possible from oxtails. Dredge oxtails in seasoned flour.
  2. Brown 1/3 of oxtails over medium heat in dutch oven in olive oil.
  3. Add 2 minced garlic cloves. Repeat this with browning oxtails. Place oxtails on a separate platter. When browned drain dutch oven. Place dutch oven back on a burners at medium heat.
  4. Add cup of Silkwood Syrah, scrape with wooden spoon to collect all fond for added flavor. Let the wine concentrate. Place all oxtails in dutch oven, add Lipton Onion /Soup, tomato paste and the balance bottle of Silkwood Syrah
  5. Cook in oven at 325 degrees for 2 hours. (Note: Add more wine if necessary.) Add bottle Silkwood Syrah, carrots, mushrooms and 2 cloves minced garlic.
  6. Cook an additional 1 hour at 300 degrees. Remove from dutch oven and drain fat. Serve in a casserole dish with mashed potatoes.

Serve with Silkwood Syrah or Petite Sirah.

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Petite Sirah Risotto

2 ½ cups Silkwood Petite Sirah
10 tbls butter
2 medium red onions finely chopped
1 ¼ cups chicken stock
1 ½ cups Arborio risotto rice
1 ¼ cups Parmesan cheese
Salt and pepper to taste
Heavy cream

  1. Heat chicken stock in pan Melt 7 tablespoons butter in another heavy-bottomed pan. Sauté onions in butter until light brown. Add rice and stir.
  2. Increase heat, add ¾ cup Petite Sirah and reduce to thicken. Add the hot stock, ladle at a time, stirring constantly. Add more stock when rice has absorbed prior addition.
  3. When rice is almost cooked and stock has been completely absorbed, slowly add and stir remaining wine.
  4. Stir in half freshly grated Parmesan cheese, remaining butter, a little cream and season to taste. Add the rest of the cheese.