Kick Off Summer with 3 Wines Paired With BBQ Recipes


Kick Off Summer with 3 Wines Paired With BBQ Recipes

Summer of 2024 officially kicks off with the start of Memorial Day weekend on Friday!  The weather is perfect for picnics, barbecues, and backyard grilling.  We’ve curated a 3-Pack of Sunstone wines paired with 3 BBQ recipes created by our winemaker (and in-house chef!) Brittany Rice.  Enjoy these recipes at your next outdoor gathering with friends and family.

Each of these wines is available for purchase individually, but you can save 27% by buying all 3 together for just $99.

chicken satay skewers

Grilled Chicken Satay Skewers

Served w/ Herbed Parmesan Risotto

Pairs well with:

Syrah, SBC

2020

Syrah, SBC

 

Prep Time20 minsCook Time10 minsTotal Time30 mins
INGREDIENTS:
¼ cup Extra Virgin Olive Oil
2 Garlic cloves (Minced)
1 tsp Ginger Root (Minced)
2 lbs Skinless Chicken
½ cup Honey
12 tbsp Honey Mustard
2 cups Peanut, Cashew or Hemp Butter
2 tbsp Yellow Curry
1 Pack of Skewers (for chicken)
1 cup Tapioca Flour
1 pinch Sale & Lemon Pepper
2 cups Finely Shredded Coconut
8 Basil Leaves (Fine chop)
1

In medium bowl combine oil and garlic cloves, minced ginger (smashed), slice chicken into 1-1/2in wide by 3-inch strips and add chicken to oil, ginger and garlic bowl and rotate until chicken is coated with oil.

2

In separate bowl measure and mix in honey, honey mustard, nut butter, curry (yellow), salt and lemon pepper to taste. Add satay sauce to chicken bowl and rotate before skewering.

3

Once chicken is skewered, in flat dish add tapioca flour mixed with fine shredded coconut, dust each side of chicken skewer with dry mixture, the skewers should have just enough satay sauce for coconut/flour mixture to be dusted. Cook Skewers in the oven or on the BBQ. Serve with herbed parmesan risotto. Makes 4-6 servings.

Ingredients

INGREDIENTS:
 ¼ cup Extra Virgin Olive Oil
 2 Garlic cloves (Minced)
 1 tsp Ginger Root (Minced)
 2 lbs Skinless Chicken
 ½ cup Honey
 12 tbsp Honey Mustard
 2 cups Peanut, Cashew or Hemp Butter
 2 tbsp Yellow Curry
 1 Pack of Skewers (for chicken)
 1 cup Tapioca Flour
 1 pinch Sale & Lemon Pepper
 2 cups Finely Shredded Coconut
 8 Basil Leaves (Fine chop)

Directions

1

In medium bowl combine oil and garlic cloves, minced ginger (smashed), slice chicken into 1-1/2in wide by 3-inch strips and add chicken to oil, ginger and garlic bowl and rotate until chicken is coated with oil.

2

In separate bowl measure and mix in honey, honey mustard, nut butter, curry (yellow), salt and lemon pepper to taste. Add satay sauce to chicken bowl and rotate before skewering.

3

Once chicken is skewered, in flat dish add tapioca flour mixed with fine shredded coconut, dust each side of chicken skewer with dry mixture, the skewers should have just enough satay sauce for coconut/flour mixture to be dusted. Cook Skewers in the oven or on the BBQ. Serve with herbed parmesan risotto. Makes 4-6 servings.

Grilled Chicken Satay on Skewers, Served w/ Herbed Parmesan Risotto
Burger and fries

Smoked Gouda Bison Burgers

Served with Caramelized Onions, Steak Fries and Cole Slaw Salad.

Pairs well with:

 

Prep Time15 minsCook Time10 minsTotal Time25 mins
INGREDIENTS:
4 1/4 lb Burger Patties
½ cup Spicy Barbeque Sauce
2 tbsp Honey
1 tbsp Honey Mustard
3 tsp Garlic Powder
2 tbsp Cilantro
2 Eggs
¼ tsp Salt
2 tsp Lemon Pepper
2 Chopped Onions
4 Slices of Gouda Cheese
1 Kale stock
1

Prep BBQ Bison Burgers: In Bowl add fine chopped onions, barbeque sauce, honey mustard, cilantro, garlic powder, lemon pepper and ground bison meat and mix with two eggs.

2

Make patties and grill burgers. Pre-set aside a platter with topping ingredients for burger.

3

Topping ideas on Bison Brioche Burger: Gouda Cheese melted, Tomatoes, grilled or caramelized onions, avocado, kale, mustard, BBQ sauce, mayo. Serves 4-6.

Ingredients

INGREDIENTS:
 4 1/4 lb Burger Patties
 ½ cup Spicy Barbeque Sauce
 2 tbsp Honey
 1 tbsp Honey Mustard
 3 tsp Garlic Powder
 2 tbsp Cilantro
 2 Eggs
 ¼ tsp Salt
 2 tsp Lemon Pepper
 2 Chopped Onions
 4 Slices of Gouda Cheese
 1 Kale stock

Directions

1

Prep BBQ Bison Burgers: In Bowl add fine chopped onions, barbeque sauce, honey mustard, cilantro, garlic powder, lemon pepper and ground bison meat and mix with two eggs.

2

Make patties and grill burgers. Pre-set aside a platter with topping ingredients for burger.

3

Topping ideas on Bison Brioche Burger: Gouda Cheese melted, Tomatoes, grilled or caramelized onions, avocado, kale, mustard, BBQ sauce, mayo. Serves 4-6.

Smoked Gouda Bison Burger
Bourbon glazed ribs

Bourbon Maple Ginger Glazed Baby Back Ribs

Served with with BBQ Roasted Potatoes Hash.

Pairs well with:

Sunstone 2020 Cabernet Sauvignon

2021

Cabernet Sauvignon, SYV

Prep Time15 minsCook Time3 hrsTotal Time3 hrs 15 mins
INGREDIENTS:
¼ cup Extra Virgin Olive Oil
2 Garlic cloves (Smashed)
4 inch Rosemary Sprig
4 cups Spicy Barbeque Sauce
4 Large Potatoes
½ cup Bourbon Rye
1 Ginger Root
1 pinch Salt & Pepper
1 cup Maple Syrup
1 pack Mini Tomatoes (Yellow & Red)
6 Mini Bell Peppers (Halved)
Glaze
1

Combine bourbon, ginger, maple syrup, and spicy BBQ sauce in a small saucepan, bring to a boil. Reduce heat to low and simmer for 15 minutes or until it reaches a syrupy consistency. Pull from heat and cool.

Ribs
2

Preheat oven to 350F. Rub salt and pepper all over the ribs. Add ribs to a Dutch oven, roasting pan, or baking pan. Add beef stock most of the way up the sides of the ribs. Cover tightly and bake for 3 hours.

3

To serve, pour sauce over ribs before rewarming or keep sauce warmish and pour over ribs before serving. Note: Whether you need the broth when rewarming depends on how long you’re going to be rewarming for. If your ribs are basically warm and you’re heating up for just 15-20 minutes, then you can get rid of the broth and pour the sauce over to rewarm. But if you’re going to be rewarming for longer, then it’s best to keep the ribs in the liquid. While it’s fine to pour the sauce over while the ribs are still in the broth, you’ll lose some of the sauce.

Hash
4

Spread the potatoes, tomatoes, garlic, rosemary, and red peppers out evenly across the pan in olive oil, and bake it in the oven for 20 minutes or so. Then take it out again, and use a spatula to turn everything over. Cook for another 20 minutes or so, or until the potatoes are beginning to crisp, then turn them once more and cook for an additional 10 to 15 minutes. Coat with spicy BBQ sauce and bake for an additional 10 minutes.

Ingredients

INGREDIENTS:
 ¼ cup Extra Virgin Olive Oil
 2 Garlic cloves (Smashed)
 4 inch Rosemary Sprig
 4 cups Spicy Barbeque Sauce
 4 Large Potatoes
 ½ cup Bourbon Rye
 1 Ginger Root
 1 pinch Salt & Pepper
 1 cup Maple Syrup
 1 pack Mini Tomatoes (Yellow & Red)
 6 Mini Bell Peppers (Halved)

Directions

Glaze
1

Combine bourbon, ginger, maple syrup, and spicy BBQ sauce in a small saucepan, bring to a boil. Reduce heat to low and simmer for 15 minutes or until it reaches a syrupy consistency. Pull from heat and cool.

Ribs
2

Preheat oven to 350F. Rub salt and pepper all over the ribs. Add ribs to a Dutch oven, roasting pan, or baking pan. Add beef stock most of the way up the sides of the ribs. Cover tightly and bake for 3 hours.

3

To serve, pour sauce over ribs before rewarming or keep sauce warmish and pour over ribs before serving. Note: Whether you need the broth when rewarming depends on how long you’re going to be rewarming for. If your ribs are basically warm and you’re heating up for just 15-20 minutes, then you can get rid of the broth and pour the sauce over to rewarm. But if you’re going to be rewarming for longer, then it’s best to keep the ribs in the liquid. While it’s fine to pour the sauce over while the ribs are still in the broth, you’ll lose some of the sauce.

Hash
4

Spread the potatoes, tomatoes, garlic, rosemary, and red peppers out evenly across the pan in olive oil, and bake it in the oven for 20 minutes or so. Then take it out again, and use a spatula to turn everything over. Cook for another 20 minutes or so, or until the potatoes are beginning to crisp, then turn them once more and cook for an additional 10 to 15 minutes. Coat with spicy BBQ sauce and bake for an additional 10 minutes.

Bourbon Maple Ginger Glazed Baby Back Ribs