Can You Use Rosé Wine To Cook With?

[Tilly2]

What would you cook in it or with it?
I've only ever used red or white but we have some rosé which is not that pleasant to drink and I don't want to waste it.

[237SJ]

I suppose it depends how robust a red it is. Rose Shiraz would have more depth than for example, Pinot Grigio blush. If it was a lighter bodied one, I would use it in a nice tomato/seafood pasta.

[Tilly2]

It is a light one. 11%. It tastes like pop.

[Tilly2]

Tomato and seafood pasta sound nice. I'll have a look for some recipes. Thank you, sj

[237SJ]

I like the mixed seafood pasta that you get in restaurants. I use those packs you get from the supermarket with mussels, squid and shrimp. I saute some finely chopped onion or shallot in olive oil, chuck in some tinned tomato, chicken stock, parsley, paprika, garlic and a splash of wine. Simmer for a little while and then add the mixed seafood (you can use just shrimp if you don`t like the other stuff) then mix into cooked pasta.

[Tilly2]

I suppose that would also work with a fish pie mix.? Lovely idea, sj. Thanks again.

[237SJ]

You`re welcome. Yes, it would work with fish pie mix, I should think.

[Clanad]

We do it fairly often... in fact here's a great recipe:

1 1/2 lbs lean flank steak
3/4 cup rose wine (as always, one for chef)
1 teaspoon fresh ground black pepper
1/2 teaspoon salt
1/4 teaspoon dried rosemary, crushed
1 medium onion, sliced
1 garlic clove, crushed
vegetable oil cooking spray

How to:
Trim fat from steak.
Combine steak and next 6 ingredients in a large zip lock bag, and seal, marinating in fridge 8 hours, turning occasionally.
Remove steak from marinade, reserving marinade.
Place steak on a rack coated with vegetable cooking spray and place rack in broiler pan.
Broil steak 3 inches from heat 7 minutes on each side or to desired degree of dines.
Cut steak diagonally across grain (always) into thin slices.
Keep warm.
Pour reserved marinade in a large skillet.
Bring to a boil, and cook 5 minutes or until liquid evaporates to a thickness you'd like, stirring occasionally.
Serve onions with steak.

Try it on the grill in summer... and serve with a nice rose'. I know it's pretty passe', but we still like a Portuguese product called "Lancer's"... comes in a faux terra-cotta bottle...

[Tilly2]

Any ideas for using chicken thighs? Would the Rosé go with them?

[jeffa]

That sounds interesting, Clanad. Do you use Rosé d'Anjou, Sancerre rosé or something else?

[Clanad]

Generally speaking, rose' unlike red's would go with chicken... give it a try... like this (which we've also done);

http://www.caramelizedsarcasm.com/2011/12/23/pink-chicken/

[Tilly2]

Thank you, Clanad. Does broil mean the same as grill? I would not have thought of marinating steak. I'm going to try that.

[237SJ]

I would think rose would go with Chicken Provencal.

[Tilly2]

PS. is it marinating or marinading?

[jeffa]

I sometimes DRINK rosé with fowl, especially turkey and pheasant. It goes really well like that.

[jeffa]

As a verb, it's either Tilly. However, as a noun, it's only marinade.

[Tilly2]

Some really good ideas here. Thank you all. Keep them coming, please.

[Tilly2]

I know the noun, jeffa. It was the verb I was doubtful about. Thanks for letting me know.

[Clanad]

Actually, the last rose' I used was about half a bottle of Ameztoi 2010 Rubentis Rosé Getariako Txakolina... a Basque wine since where we live in the U.S. we have the second highest concentration of Basques in the country (the first being Elko, Nevada). Many great friends and they do love their wine... "[i]On egin!"[i}

[jeffa]

I also confess to enjoying a bottle of Mateus Rosé from time to time. It was popular in the 70s with the prawn cocktail / Chateaubriand set, but fell out of favour and became a bit naff.

[humbersloop]

Clanad, what's the brit equivalent of flank steak?