Here is a warm fall recipe from Dutton Estate’s chef, Cynthia Newcomb, to pair with their Dutton Estate 2010 My Father’s Vineyard Syrah, or the Syrah of your choosing.
Chef Newcomb says, “The 2010 My Father’s Vineyard Syrah (nine barrels made) is a great example of a cool climate syrah, with alcohol at 13.2 percent. It has the bold flavors of Syrah but with a lighter weight. It is a perfect pairing with a full flavored (but not hot) chili, which I like to serve with North Carolina cornbread. The cornbread is particularly moist, almost like a spoonbread, due to the ratio of wet to dry ingredients.” This wine is available for $40 on the Dutton Estate website.
Vegetarian Black Bean Chili
(Enjoy with North Carolina Cornbread, recipe below.)
1/4 cup olive oil
2 cups diced onions
1-2/3 cups diced red and/or yellow bell peppers (about 2 medium)
6 garlic cloves, minced
1 tablespoon Ancho Pasilla chili powder
2 teaspoons dried oregano
1 tablespoon ground cumin
1/2 teaspoon chipotle powder (or cayenne)
Three 15- to 16-ounce cans black beans, drained, liquid reserved (or 1 pound dried black beans, cooked*)
One 16-ounce can fire roasted diced tomatoes
Chopped fresh cilantro
Grated Monterey Jack cheese
Heat oil in heavy, large pot over medium-high heat. Add onions and bell peppers, sauté until onions soften, about 12 minutes. Add garlic and cook until fragrant, about three minutes. Mix in chili powder, oregano, cumin, and chipotle; stir two minutes. Mix in beans, and tomatoes, and ¼ cup (or more) reserved bean liquid. Bring chili to boil, stirring occasionally. Reduce heat to medium-low and simmer until flavors blend and chili thickens, stirring frequently, about 45 minutes. (Alternatively, chili can be transferred to crockpot and left on low to cook slowly without having to stir). Ladle chili into bowls. Pass chopped cilantro, sour cream and grated cheese separately.
*Black Beans: Quick soak beans by putting them in a large pot with 2 tablespoons salt and 10 cups of cold water and bringing to boil over medium heat. Boil one minute. Cover and let soak for one hour. Drain and return beans to the pot with enough water to cover by 1-1/2 inches. Cook the beans until tender, about 45 minutes to one hour. Check the water periodically; add more if necessary to keep the beans covered. Drain the beans and reserve the cooking liquid.
North Carolina Cornbread
1 cup sour cream
1 cup canned creamed corn
½ cup (1 stick) melted unsalted butter
1 cup stone ground corn meal, medium grind
¾ teaspoon salt
3 teaspoons baking powder
1 ½ tablespoons sugar (or more if you like it sweeter)
Preheat oven to 350°F. Lightly coat 8 x 8 x 2-inch glass baking dish with butter or cooking spray.
Whisk wet ingredients (eggs, sour cream, creamed corn and melted butter) until blended.
Combine dry ingredients in large bowl, then incorporate wet ingredients until blended.
Pour into prepared pan and bake until inserted toothpick comes out clean (about 40 minutes).
Keep any leftover cornbread in refrigerator. Since it is so moist, it is more perishable.
Note: Make 1.5 times for 8 x 10 pan, and use entire can of creamed corn.