Sautéed Mushroom & Onion Dog – pair with Weed Cellars Pinot Noir
Porter Road Uncured Beef Hot Dogs are a beautifully balanced combination of beef, spices, and smokiness. Add sweet onions and savory mushrooms to make the dogs into a complete meal. Further elevate your experience by pairing your sautéed mushroom and onion dogs with Weed Cellars Pinot Noir. The savory hot dogs and earthy mushrooms will bring out its succulent red fruit notes; the bright acidity will provide a refreshing mouthfeel after every bite.
Total Time: 30 minutes
1 package Porter Road Uncured Beef Hot Dogs (10oz)
5 cloves garlic
1 Tablespoon olive oil
10 oz fresh shiitake mushrooms
2 Tablespoons Weed Cellars Pinot Noir(to sauté mushrooms)
1 large onion, peeled
4 hot dog buns
1 tsp kosher salt
½ tsp black pepper
Halve the onion and cut each half into thin slices. Thinly slice the mushrooms. Peel and finely mince the garlic cloves.
In a medium skillet over medium heat, heat olive oil. Add the onions, salt and pepper, and cook for 10 minutes, until softened and slightly golden. Add the mushrooms, Pinot Noir, and garlic, and cook for another 6 minutes.
Add 2 inches of water into a small pot and bring it to a boil. Place four Porter Road Uncured Beef Hot Dogs into the water and cook for 6 minutes on medium heat.
Place the four hot dogs onto four buns and top each evenly with the onion-mushroom mixture. Serve warm.
Patty Melt – pair with Weed Cellars Cabernet Sauvignon
A cross between a burger and grilled cheese, the patty melt is one of our favorite comfort foods. As dishes are often only as good as their ingredients, we chose Porter Road’s Dry Aged Ground Beef for the all-important beef patty. The well-developed flavors and tender consistency pair perfectly with the tannic structure and generous dark fruit in the luxurious Weed Cellars Cabernet Sauvignon.
Total Time: 1 hour
1 lb Porter Road Dry Aged Ground Beef
1 teaspoon garlic powder
1 ½ teaspoons salt + salt to taste
1 tsp pepper
1 tsp Worcestershire
8 slices sourdough bread
8 teaspoons butter, softened + 1 Tablespoon butter, softened
1 ½ Tablespoons olive oil
8 slices Swiss cheese
1 yellow onion, peeled
First, prepare the caramelized onions. Halve the onion and cut each half into thin slices. Coat the bottom of a medium pan with olive oil and 1 Tablespoon of butter. Heat the pan on medium heat, add the onion slices and stir to coat. Turn the fire down to medium low and wait for slices to brown, around 30-40 minutes. Add salt to taste and set aside.
Preheat the oven to 350°F.
To a mixing bowl, add the ground beef, garlic powder, 1-teaspoon salt, pepper, and Worcestershire. With your hands, mix the meat mixture and divide it into four equal portions. Shape each portion into four patties. Be sure to make the patties larger than the slices of sourdough, as they will shrink when cooked.
Add the four patties to a large pan over medium heat. Cook the patties on both sides for 2-3 minutes per side, until cooked through. Set aside.
Spread 1 teaspoon of butter on each side of each slice of bread. Place them into the oven and bake for 5 minutes on one side and 5 minutes on the other.
Build your Patty Melt. Add a slice of Swiss cheese onto four slices of bread. Then, add the four beef patties onto the slices with Swiss cheese. Divide the caramelized onions into four equal portions and top each patty with a portion of onions. Add the remaining four slices of bread onto each portion of onions to complete the sandwiches.
Place the sandwiches in a pan over medium heat. Cover the pan for one minute, until the bottom of your sandwich turns slightly golden. Flip your sandwich and replace the lid for another minute. Remove your sandwich from the pan and serve hot.
Discover the magic of a bottle of Weed Cellars wine, paired with the beautiful meats of Porter Road.