You know how sometimes, you just want easy app or side recipes at your fingertips that you can munch on all day? And if you can eat those yummy morsels with your fingertips, too, well, all the better, right? This season, we are rounding up recipes that are easy to make and even easier to eat, and then we’re pairing ’em with our favourite wines. Pretty smart stuff, if we do say so ourselves.
So get ready to impress your guests and to elevate our fave combo—potatoes and ketchup!—to a level you never dreamed possible. Oh yes, your number 1 carb can actually be the star of your party, especially when it’s enjoyed with the ideal red wine.
Tom Gore Vineyards Cabernet Sauvignon is a beautiful dark colour with aromas of currant and plum and amazing hints of mocha and coffee on the palate. This wine is what we call fruit forward with a supple mouthfeel and medium body. It’s just the right taste and texture for the yummiest carbs.
Go ahead and triple-dip our spectacular Grilled Fingerling Potatoes in homemade Cabernet Ketchup then take a sip. It’ll be your favourite treat ever. Bon Apetit. Cheers. Bon Apetit. Cheers. All day long.
THE BEST PARTY COMBO: POTATOES, KETCHUP AND WINE
Grilled Fingerling Potatoes with Cabernet Ketchup
Pair with: Tom Gore Vineyards Cabernet Sauvignon
Yields: 8 Servings
WHAT YOU NEED
FOR THE CABERNET KETCHUP
- 1 Red onion; chopped
- 2 Cloves garlic; chopped
- 1 Tablespoon ginger; grated
- 2 Tablespoons olive oil
- 4 Pounds tomatoes; peeled, seeded, and chopped
- 2 Cups water
- 1/4 Cup light brown sugar
- 1/4 Cup red wine vinegar
- 1/2 Cup Tom Gore Vineyards Cabernet Sauvignon
- 1 Tablespoon coriander seed; toasted
- 1 Tablespoon fennel seed; toasted
- 1 Tablespoon celery seed; toasted
- 1 Clove 1/4 Teaspoon cayenne pepper
- 1 Tablespoon celery salt
- 2 Tablespoons freshly ground black pepper
- Salt to taste
FOR THE FINGERLING POTATOES
- 2 Pounds fingerling potatoes
- 1/4 Cup olive oil
- 2 Tablespoons smoked paprika
- 1/2 Cup parmesan cheese; grated
- Salt to taste
WHAT YOU DO
1. In a large heavy bottomed sauce pan, on low heat, sweat onion, garlic, and ginger with the olive oil until onion is soft and translucent.
2. Meanwhile, make a bouquet garni, with the coriander seed, fennel seed, celery seed, and clove.
3. Turn heat to medium-high and add the tomatoes and water. Bring to a boil then reduce heat to a simmer. Reduce by half. Remove from heat.
4. Place mixture in a blender and blend until smooth. Pass through a sieve into a new pot with the bouquet garni, sugar, wine, and vinegar. Add remaining spices. Simmer until it thickens and reaches the consistency of ketchup.
5. Remove from heat and remove and discard the bouquet garni. Allow to cool.
6. For potatoes, cut each potato in half length-wise and toss in the olive oil, salt, and paprika.
7. On medium heat, place cut side down onto grill. Cook about 4 minutes on each side or until cook through. Remove from heat.
8. Sprinkle with parmesan cheese and serve with chilled ketchup.
