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Popeye’s Cajun Rice Recipe with Short Rows

Popeye’s Cajun Rice Recipe
with Bingham Short Rows

You love wine and food, so we have another pairing for you. Shannon Brown, a long time team member of Bingham Family Vineyards, is here to share her expertise at creating wonderful wine and food pairings. Gather the wine and the ingredients, and try another pairing with us.

Short Rows is my favorite summer wine! I am usually a red wine girl, but after a day of gardening in the hot Texas summer sun, Short Rows is very refreshing, especially with its slightly Summer Shandy note. The sweetness of the Short Rows compliments the spiciness of the creole seasoning and the sriracha chili sauce!
Served with a small side salad it makes a complete meal. I used blue cheese dressing, which paired excellent with Short Rows, as did Better than Bacon vinaigrette.

Shannon Brown

Betty’s Variation

Sauteing onions, garlic, and bell peppers are some of the best smells to start a meal.

This is a nice recipe to spice up to your individual taste. I did make some of mine milder, so that I could feed some to grandson, Max.

The sweetness of the Short Rows makes a nice compliment to a spicy dish as well as just sipping on the patio on a hot summer day.

Many people will say that they started drinking sweet wines, and then moved towards dry wines. When it comes to pairing wine with food, both types of wine are needed from time to time.

We strive to make all of our wines quality wine, dry or sweet, so that you have a wide selection to explore with various wine and food pairings.

Our Short Rows bottled in 2017 won a silver medal at the 2020 San Antonio Stock Show and Rodeo International Wine Competition.

As you can see, somehow I grabbed a bottle of the newly bottled 2019 Short Rows for this photo, but it needs to bottle age a bit for stability, so buy the award winning 2017 bottling for now.

Recipe and Printing

Popeye’s Cajun Rice – copycat

with Short Rows
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Course: Side Dish
Servings: 8 servings
Calories: 348kcal
Author: Shannon Brown
Wine: Short Rows

Ingredients

  • 2 cups long grain rice
  • 4 cups beef broth
  • 1 Tbsp olive oil, or vegetable oil
  • 1 lb ground beef
  • 1/2 green or red pepper, minced
  • 1/2 yellow onion, minced
  • 1 tsp garlic powder
  • 1/2 tsp celery seed
  • 1 tsp creole seasoning, Shannon used 1 Tbsp
  • 1/4 tsp cayenne pepper, Shannon used 1 tsp
  • 1/4 tsp course ground black pepper
  • 1/2 cup water

Instructions

Cook Rice

  • Rinse your rice well then add to a dutch oven with you broth.
  • Bring to a boil, reduce to medium low heat.
  • Cover and cook for 20 minutes.

Cook meat mixture

  • While the rice is cooking, add olive oil, ground beef, bell pepper, and onion to a large cast iron skillet on medium high heat, breaking it apart as you cook, for about 6 – 8 minutes.
  • Add in the garlic powder, celery seed, creole seasoning, cayenne, and black pepper along with the water and stir well.

Add both mixtures

  • Add the rice to the mixture, stir well to combine and serve.
  • Top with a healthy dose of Sriracha Chili Sauce if desired.

Nutrition

Calories: 348kcal | Carbohydrates: 39g | Protein: 15g | Fat: 14g | Saturated Fat: 5g | Cholesterol: 40mg | Sodium: 490mg | Potassium: 318mg | Fiber: 1g | Sugar: 1g | Vitamin A: 158IU | Vitamin C: 7mg | Calcium: 37mg | Iron: 2mg

Nutritional information is provided as a courtesy and should not be construed as a guarantee.

Tried this recipe?Mention @BinghamFamilyVineyards or tag #BinghamVineyards!
Or show off on InstagramMention @BinghamVineyards or tag #BinghamVineyards!

Now you have the recipe. Don’t forget to buy the wine.

Blessings,
Betty

Cat’s Meow! Pork Glaze with 2015 Reserve Merlot

Cat’s Meow! Pork Glaze
with 2015 Reserve Merlot

You love wine and food, so we have another pairing for you. Shannon Brown, a long time team member of Bingham Family Vineyards, is here to share her expertise at creating wonderful wine and food pairings. Gather the wine and the ingredients, and try another pairing with us.

This recipe is the brainchild of my daughter-in-law. We were tasting the Merlot and liked it with the raspberry sauce, and then brown sugar cinnamon pecans. She just took off from there wanting to incorporate an adobe sauce.

My husband and I used the leftover sauce on our steaks, I put it on my mashed potatoes and then on our hot dogs! It is so versatile, and as my husband so aptly put it, “This is the Cat’s Meow!”

Shannon Brown

Betty Bingham’s Variation

This sauce is as versatile as Shannon described it. I decide to go with steak, but the pork chops sounded yummy as well. A little searing and then into the oven with the glaze over the steaks.

The sauce was simple to mix together and a nice spicy touch to the steaks.

Seriously delicious with our 2015 Reserve Merlot. All of our red reserve wines are oaked for two and a half to three years.

A nicely aged wine with a fullness that might surprise you for a Merlot.

Definitely a wonderful dinner with family as several of us were gathered to relax after a day working in the vineyards and with the row crops.

Our pima cotton and hemp are growing well. More photos coming this week to catch you up.

Recipe and Printing

Cat’s Meow! Glaze and Porkchops

with 2015 Reserve Merlot
Course: Main Course
Servings: 4 servings
Calories: 384kcal
Author: Shannon Brown
Wine: Reserve Merlot

Ingredients

Glaze

  • 3 Tbsp raspberry preserves, heaping
  • 1 1/3 Tbsp fish sauce
  • 2 7.5 oz cans chipoltle peppers in adobe sauce, use sauce only
  • 1/3 cup brown sugar, heaping
  • 1/2 tsp cinnamon

Porkchops

  • 4 pork chops, 1 inch
  • 2 Tbsp olive oil
  • salt and pepper, to taste

Instructions

Glaze

  • Add all ingredients in saucepan and heat on low, stirring until sugar is melted through, sauce thins, and comes together. About 3 minutes.

Porkchops

  • Preheat oven to 375'.
  • Salt and pepper pork chops.
  • Allow to reach room temperature for even cooking.
  • Preheat oven safe skillet or pan on stove top.
  • Add oil to warm pan and let oil heat up.
  • Sear each side of pork chop
  • Remove pan from heat.
  • Add in glaze and coat all sides.
  • Cover with foil and place in oven.
  • Temperature check around 15 minutes for an internal temperature of 155' – 165'.
  • If desired temperature is reached, pull the pork out. If not, check every 2 – 3 minutes to avoid overcooking.

Notes

Use bone in the pork chop for flavor, but boneless will work as well.
If spicy hot is not your thing, adjust raspberry preserves to 4 Tbsp and brown sugar to 1/2 cup.
Also consider searing pork chops on the grill before putting them in the over for the visual appeal of grill marks.

Nutrition

Calories: 384kcal | Carbohydrates: 29g | Protein: 29g | Fat: 16g | Saturated Fat: 4g | Cholesterol: 90mg | Sodium: 552mg | Potassium: 553mg | Fiber: 1g | Sugar: 25g | Vitamin A: 25IU | Vitamin C: 1mg | Calcium: 30mg | Iron: 1mg

Nutritional information is provided as a courtesy and should not be construed as a guarantee.

Tried this recipe?Mention @BinghamFamilyVineyards or tag #BinghamVineyards!
Or show off on InstagramMention @BinghamVineyards or tag #BinghamVineyards!

Now you have the recipe. Don’t forget to buy the wine.

Blessings,
Betty

Easy Tomato Gazpacho with 2019 Vermentino

Easy Tomato Gazpacho
with 2019 Vermentino

You love wine and food, so we have another pairing for you. Shannon Brown, a long time team member of Bingham Family Vineyards, is here to share her expertise at creating wonderful wine and food pairings. Gather the wine and the ingredients, and try another pairing with us.

This recipe was inspired by Kathryn Doherty at FamilyFoodontheTable.com. I substituted items I had in my garden and added a little more spiciness to the recipe. The slight citrus notes of the 2019 Vermentino pairs splendidly with the acidity of the soup. This makes a great brunch addition or a light supper dish. Bon Appetit!

Shannon Brown

Betty’s Bingham Variation

A good recipe always starts with fresh ingredients. Our tomatoes are not producing (it might be because of the farm chemicals sprayed in our area). But I was able to purchase some at the farmers market as well as a new favorite shishito peppers.

I like shopping at our local Wolfforth Farmers Market. One guy that I especially like to visit for his fresh veggies is Ethan at Ethan’s Edibles.

Lately we have been enjoying his spring mix and spinach for salads. But his green onions are always wonderful. And garlic and garlic. As well as the new find, his shishito peppers mentioned above.

I had to study up on what shishito peppers are. Erin at Platings and Pairings had some good information as well as a recipe for Blistered Shishito Peppers. Very nice.

I think the peppers would dip nicely with the Caribbean-Style Mango-Habanero Hot Sauce that is coming up in a pairing soon from Shannon.

If you like pepper hot and yet cool temperature foods for the hot July that we are having try this gazbacho with our 2019 Vermentino.

If you don’t like pepper hot, just tone down the spices a little and still enjoy it with our 2019 Vermentino.

Recipe and Printing

Easy Tomato Gazpacho

with 2019 Vermentino
Prep Time: 30 minutes
Course: Soup
Servings: 8 servings
Calories: 114kcal
Author: Shannon Brown
Wine: Vermentino

Ingredients

  • 2 large tomatoes, peeled
  • 1 zucchini, halved
  • 1 onion, peeled and halved
  • 1 Scotch Bonnet pepper
  • 24 oz tomato juice, divided
  • 1/4 cup extra virgin olive oil
  • 1/2 cup red wine
  • 2 1/2 tsp sea salt
  • 1 tsp garlic powder
  • 1/4 tsp crushed black pepper
  • 3 Tbsp Old Bay Seasoning
  • 2 Tbsp red pepper flakes
  • 4 shakes Tabasco sauce

Instructions

  • Blend vegetables together with 12 oz of tomato juice (Shannon used her Ninja. I used my BlendTech).
  • Transfer to a bowl and add remaining tomato juice and remaining ingredients.
  • Cover and chill for 2 or more hours.

Nutrition

Calories: 114kcal | Carbohydrates: 10g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Sodium: 787mg | Potassium: 425mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1332IU | Vitamin C: 28mg | Calcium: 40mg | Iron: 2mg

Nutritional information is provided as a courtesy and should not be construed as a guarantee.

Tried this recipe?Mention @BinghamFamilyVineyards or tag #BinghamVineyards!
Or show off on InstagramMention @BinghamVineyards or tag #BinghamVineyards!

Now you have the recipe. Don’t forget to buy the wine.

Blessings,
Betty

4th of July Celebration Bundle 2020

4th of July Celebration Bundle

Enjoy your July celebrations with red, white, and rosé wine. 

With this 4 bottle bundle enjoy either $1 shipping charge or if you choose curb side pickup we will add two stemless wine glasses as long as supplies last at each location for the month of July.

Our club members will receive their club benefit pricing based on their level of membership. Consider joining our wine club.

1 bottle of 2017 Dirt Farmer, a big bold red wine blend with 100% Texas grown Tempranillo, Merlot, Carignan, Petit Verdot, and Cabernet Sauvignon. A great wine for National Grilling Month as Michelle Williams tell us in her article in Forbes on Tempranillo. Or try it with a chocolate wine pairing for summer fun.

1 bottle of 2018 Cloudburst, a smooth blend of 100% Texas grown Trebbiano, Albariño, Vermentino, and Roussanne grapes blended to create this dry white wine. A gold medal winner at the 2020 San Antonio Stock Show and Rodeo International Wine Competition. Try Cloudburst with your summer salads or fish such as this pairing with salmon.

2 bottles of 2018 High Plains Sunset Rosé  a delightful blend of 100% Texas grown Carignan, Mourvèdre, and Graciano. Wonderful for patio sipping and appetizers such as this one.

Rest assured drinking Bingham wine, knowing not only where the grapes were grown and the wine made, but that you are drinking quality wine. Relax and enjoy!

Blessings,
Betty

Pima Cotton Growing at Bingham Farm

Pima Cotton Flower

The first blossoms for the year are forming in the cotton. This is early for us for them to appear compared to other years. This flower is from our organic pima cotton.

First comes the square, then about three weeks later the blossom opens as this one is doing. The petals will change from yellow to pink and finally dark red before they wither and fall, leaving a green pods which is called a cotton boll.

Cliff took these photos as he has been in the fields most days lately sand fighting the soil with a plow since we have had good rains recently.

Blessings,
Betty

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