Wine-Braised Beef Short Ribs
Second Place Winner - 2013 Missouri State Fair (Cooking with Missouri Wine)
Lorin Fahrmeier, Wellington, Missouri

2 tablespoons olive oil
8 beef short ribs
Salt and black pepper, to taste
4 cloves garlic, crushed
1 medium onion, diced
2 cups sliced fresh mushrooms
2 cups sliced carrots
2 cups dry red wine
2 cups beef stock
1 large can whole tomatoes, undrained
2 tablespoons tomato paste
1/4 teaspoon red pepper flakes
2 sprigs fresh thyme
2 sprigs fresh rosemary

Cheese Grits (see recipe)

Preheat oven to 300 degrees. Heat olive oil in a heavy ovenproof pot over medium-high to high heat.  Sprinkle short ribs with salt and pepper.  Brown short ribs in oil, about 1 1/2 to 2 minutes per side.  Use tongs to remove ribs to a plate.

Carefully pour off excess oil. Add garlic, onion, mushrooms and carrots to pot. Stir and cook for a minute or two. Add wine, beef stock, tomatoes, tomato paste and red pepper flakes. Tie thyme and rosemary together with kitchen twine and add to pot. Add salt to taste. Stir to combine.

Using tongs, return ribs to the pot, submerging as much as possible in the sauce. Cover and bake in 300-degree oven 3 1/2 to 4 hours, or until ribs are tender and meat is falling off the bone.

Remove and discard herb bundle. Serve ribs hot, with sauce, over hot Cheese Grits (see recipe).

Note: If you don't have a Dutch oven or other ovenproof pot, you can prepare this  on the stove top. Follow the same instructions, except cook ribs over medium-low heat for about the same amount of time.

CHEESE GRITS

2 cups quick grits, uncooked
2 cups chicken broth
1 cup half-and-half or light cream
4 teaspoons butter
2 cups grated Cheddar cheese
2 teaspoons garlic powder
1 teaspoon cayenne pepper
Salt, to taste

Heat broth in medium pan. Add grits; stir. Bring to a boil; reduce heat to low, cover and cook according to package directions, stirring occasionally.  After 30 minutes, stir in half-and-half and butter.  Cook until grits are tender.  Remove from heat. Stir in cheese, garlic powder and cayenne.  Check seasoning and add salt and cayenne to taste.  Serve with Wine-Braised Beef Short Ribs (see recipe).

Deluxe Grilled Cheese Sandwiches
Third Place Winner - 2013 Missouri State Fair (Cooking with Missouri Wine)
Pat Finkes, Steelville, Missouri

3 tablespoons butter
3 fresh basil leaves, finely sliced
4 slices bread
1 tablespoon bacon grease
1/2 cup chopped onions
6 baby belle or button mushrooms, sliced
1 1/2 cups sweet red wine
1 cup beef stock
2 teaspoons butter
8 to12 fresh spinach leaves
1/2 cup grated Cheddar cheese
1/2 cup grated Havarti cheese
1/2 cup grated Manchega cheese

Melt 3 tablespoons butter in small saucepan; stir in basil. Brush one side of each piece of bread with butter mixture.

Melt bacon grease in skillet. Add onions and mushrooms; cook and stir until lightly browned.  Add wine, beef stock and 2 teaspoons butter.  Bring to a low boil, then reduce heat and simmer until mixture is reduced to 1/3 cup.

Place the spinach leaves on unbuttered sides of two slices of bread, dividing evenly. Sprinkle the cheeses on top of spinach-topped slices of bread, dividing evenly. Spoon the wine reduction over the cheese, dividing evenly. Top each with another slice of bread, buttered side on the outside.

Warm a non-stick skillet over medium heat. Place sandwiches in skillet and cook until the bread has toasted to a nice golden brown and the cheese has melted; turn to cook other side. (You might have to cook one sandwich at a time, depending on the size of the pan.)

Serve with tomato soup, if desired.

Yield: 2 sandwiches.

Named for the man who coined the term "show-me" this modern twist on a Moscow Mule will have you saying "Show me another, please."

1 oz.  Vodka

.5 oz The Big O Ginger Liqueur

.25 oz Lime Juice

3-4 oz Les Bourgeois Vineyards Brut Sparkling Wine

Shake all ingredients except the sparkling wine and strain into an ice filled copper mug. Top with sparkling wine, and garnish with a lime wedge.

This winetail was developed by Doug Frost in conjunction with The American Restaurant for the 2014 Paris of the Plains Festival.

Named for a Missouri flower, this winetail is appropriately aromatic.

0.5 oz. Lemon Juice

0.5 oz. Benedictine Liqueur

0.5 oz. Cognac

2-3 oz. Hermannhof Vignoles

Shake all ingredients except Vignoles wine and strain into an ice-filled Collins glass. Top with Vignoles, and garnish with lemon wheel between glass and ice.

This winetail was developed by Doug Frost in conjunction with The American Restaurant for the 2014 Paris of the Plains Festival.