My latest recipe was created to complement the depth and structure of the 2024 Hensel West HWX. Slow-braised short ribs are a natural pairing, with the richness of the beef drawing out the wine’s dark fruit and more nuanced characteristics.
The short ribs are seasoned with cocoa, freshly ground black pepper and rosemary, creating a warm, savory complexity that complements the character of the wine. Unsweetened cocoa subtly echoes HWX’s mocha notes, while black pepper and fresh herbs complement its dark fruit, minerality and subtle notes of French oak. Braising the beef in red wine creates another natural connection between the food & the glass, bringing acidity & depth to the finished sauce.
The cauliflower & leek purée brings balance to the richness of the short ribs. Slowly cooked cauliflower, leeks & onions create a delicate savory sweetness. Butter lends the purée a silky texture that softens the wine’s tannins. Fresh sage, thyme and oregano carry the herbaceous notes of the short ribs through the dish without overpowering the wine’s freshness & minerality.
Together, the pairing balances richness with freshness, savory depth with dark fruit, and silky texture with structure—bringing out the complexity of HWX while allowing the wine’s elegance and quiet power to shine.
Cocoa Short Ribs with Cauliflower & Leek Pureé
TOOLS:
Large Dutch Oven, tongs, wooden spoon, strainer
INGREDIENTS
Spice Rub for the Short Ribs
1/8 cup kosher salt
1/8 cup cocoa powder
1 Tablespoon brown sugar
2 Tablespoons fresh coarsely ground black pepper
To braise the short ribs
Avocado oil
5 pounds English-cut, bone-in short ribs, trimmed of excess fat
1 medium yellow onion, chopped
6 ribs celery, chopped
4 carrots, peeled and chopped
4 Tablespoons tomato paste
1 bottle red wine (yes a whole bottle! Something you would drink but not too expensive)
2+ cups chicken or beef stock
2 garlic heads, cut in half
4 sprigs of rosemary plus additional fresh thyme & sage
INSTRUCTIONS
Start by seasoning the short ribs
1-2 hours prior to searing, remove the short ribs from the refrigerator
Mix together the components of the spice rub and apply liberally to all sides of the short ribs
Save any excess spice rub for later
Allow the meat to season at room temperature
To cook the short ribs:
Preheat oven to 275 degrees
Add a drizzle of avocado oil to the Dutch Oven over medium heat
Working in batches, sear all sides of the short ribs until deeply golden and a good portion of the fat has melted, about 6 minutes per batch. Don’t overcrowd the pot! It will prevent the meat from properly browing
Transfer the short ribs to a large plate to rest before proceeding
Next, reduce the heat to medium and add a fresh drizzle of avocado oil
Add the prepared onion, celery and carrots, stir to combine. Use a wooden spoon to loosen any brown bits
Continue to cook until the vegetables are softened, about 10 minutes
Add the tomato paste and continue to cook until evenly distributed, about 5 minutes
Stir in the wine and beef/chicken stock. Use a wooden spoon to scrape up the browned bits
Add any remaining spice rub to the pot, stir to combine
Add the rosemary, additional herbs and garlic, stir to combine
Use tongs to return the short ribs to the pot (pour in any juices from the plate as well). I find placing them on their sides in order to fit all the short ribs works well
Add more stock or water if needed to ensure the short ribs are submerged
Bring to a simmer, cover, and move the pot to the oven
Cook in the oven until the short ribs are super tender and falling off the bone, for 3.5 - 4 hours
When you’re ready to serve, use tongs to carefully remove the short ribs from the pot and enjoy!
Optional: strain the vegetables and bones from the braising liquid. Add the liquid to a smaller pot and cook until hot and slightly reduced. Pour over the short ribs prior to service
Cauliflower & Leek Puree
TOOLS:
Large pot, immersion blender or food processor
INGREDIENTS
Avocado oil, salt and pepper
2 small yellow onions, diced
3 leeks, white and light green parts only, sliced thin into half moons
1 head cauliflower, cut into florets
1 cup white wine (such as pinot grigio)
1.5 cups chicken stock
1 stick butter
Several sprigs of fresh sage, thyme and oregano – tied into a bundle with butchers twine or wrapped in cheesecloth & tied with a knot
INSTRUCTIONS
Add a drizzle of avocado oil to a large pot, and bring to medium heat
Sauté the onions with a pinch of salt until softened
Next, add the leek and continue to cook until onions are translucent
Add the prepared cauliflower and toss to coat. Stir & cook for 5 minutes
Add the wine and cook for an additional five minutes before adding the chicken stock
Submerge the herb bundle in the broth and partially cover the pot with a lid, allowing a little steam to escape.
Allow the cauliflower to soften & cook in the cooking liquid, stirring occasionally
After about 15 minutes, or when the cauliflower is soft and falling apart, add the butter
Once the butter is melted, remove the pot from the heat and use an immersion blender or food processor to puree your mixture
Once your mixture is pureed and fluffy, season to taste
Serve with the short ribs for a pillowy light base that’s healthy and delicious!
LAMB LOLLIPOPS WITH PISTACHIO CHIMICHURRI
This lamb dish was created to be paired with the 2024 Hensel West Hyde Vineyard Syrah. The pistachio chimichurri brings a layered, herbaceous complexity that is meant to echo the wine's characteristics. A blend of both dried and fresh herbs—dried oregano, paprika, and cumin alongside vibrant parsley and fresh oregano—creates a bridge between the wine’s warm, fruit-driven aromatics and its lifted, spicy undertones. The toasted pistachios add texture and a subtle richness, giving the sauce enough weight to stand up to the structure of the wine. The red wine vinegar and fresh lemon juice brighten the dish, and a thoughtful seasoning of salt helps soften the wine, allowing its fruit and spice to shine through with more elegance.
Lamb Lollipops with Pistachio Chimichurri
INGREDIENTS
Frenched rack(s) of lamb
*Enough for each person to enjoy 3-4 lamb chops aka ‘lollipops’
Silver skin removed, cut into individual lollipops. You can ask your butcher to do this!
To season the lamb lollipops:
¼ cup kosher salt
3 Tablespoons freshly cracked black pepper
3 teaspoons garlic powder
3 teaspoons ground coriander
For the pistachio chimichurri:
2 Tablespoons dried oregano
2 teaspoons sweet paprika (make sure it’s sweet paprika – it does make a difference!)
½ teaspoon ground cumin
½ cup hot water
Kosher salt
½ cup toasted pistachios
¼ cup red wine vinegar
8 garlic cloves, peeled and roughly chopped
¼ cup fresh oregano leaves, stems removed
1 cup fresh parsley leaves, stems removed
¼ cup olive oil
Zest and juice of ½ lemon (preferably Meyer)
Freshly ground black pepper
Tools: Small food processor, microplane zester, foil, prep bowls, BBQ tools
INSTRUCTIONS
Start by seasoning the lollipops:
Remove the lollipops from the refrigerator at least 1 hour prior to bbq-ing
chef’s tip – for a deeper seasoning, you can also season the chops in the morning and place them back in the refrigerator, uncovered, to season while you go about your day
1-2 hours prior to grilling, liberally dust the meaty parts of the chops with the prepared seasoning, set aside and allow to come to room temperature
Meanwhile, prepare the sauce:
To a small bowl, add the dried oregano, sweet paprika & cumin
Add hot water and stir to combine. Next add the red wine vinegar and a Tablespoon of salt – set aside
Pull out your food processor (you can also use a traditional mortar and pestle)
Add the pistachios and pulse, pulse pulse until you the pistachios are very finely chopped (resembling bread crumbs) remove and set aside
To the same food processor, add the garlic cloves and pulse until coarsely chopped
Add the oregano leaves, parsley leaves, olive oil, lemon juice and zest. Pulse until the leaves are all finely chopped and takes on a sauce-like consistency, scraping down the sides of the food processor a couple of times
In a separate bowl, combine the sauce with the processed pistachios and season to taste with more salt and freshly ground pepper as needed
To cook the lamb lollipops:
Preheat the grill
Coat the lollipops with a small amount of avocado or other high heat oil
When the grill is preheated, add the thickest chops to the hottest part of the grill. Continue adding the rest of the chops; close the grill and cook for 4 minutes
Flip the chops and cook to your preferred doneness. (1-2 mins additional for rare, 2-3 mins for medium, 3-5 mins for well done)
Remove the lollipops from the grill, and cluster them together in a bowl with foil lightly covering – this allows the meat to rest and the juices to distribute
Allow them to rest for 5-7 mins before finishing with crunchy salt and a drizzle of olive oil
Serve alongside the Pistachio Chimichurri, pour a glass of Hensel West Hyde Vineyard Syrah and enjoy!
I’m thrilled to share the most recent recipe I’ve written in celebration of my brother Will Phelps new wine project, Hensel West!
His inaugural Sauvignon Blanc features vibrant aromas of white peach, river rock, Acacia flowers, brook water, honeydew melon, and finger limes that meld effortlessly into an energetic palate full of lively fruit and crushed stones.
This salad is a delightful combination of Fall produce & fresh flavors that enhance the captivating nuances of the wine.
I hope you’ll enjoy preparing this recipe together with family and friends!
Thyme & Meyer Lemon Zested Grilled Shrimp Salad
with Fennel, Apple, Radishes & Mimolette
Serves 4
INGREDIENTS
For the Salad:
1 ¼ pound shrimp, deveined & rinsed
1 head fennel
1 heads butter lettuce
1 bunch radishes
2 apples, such as Honeycrisp
1 wedge Mimolette gouda (Prairie Sunset or Aged Beemster Gouda are a good substitute if you can’t find Mimolette)
For the Shrimp Marinade:
Zest of 1 Meyer Lemon (use a fine microplane), plus 1 teaspoon lemon juice
1 Tablespoon honey
6 springs thyme, leaves only
1/4 cup Avocado Oil
1 teaspoon salt
2 teaspoons ground coriander
2 teaspoons onion powder
*Wooden skewers soaked for a few minutes in water so they don’t burn while grilling
For the Salad Dressing:
1 Shallot
1/4 cup Apple Cider Vinegar
2 Tablespoons honey
1 Tablespoon salt
Zest and juice from 1 Meyer Lemon (use a fine microplane to zest)
1/2 cup extra virgin olive oil
1/2 cup Avocado Oil
INSTRUCTIONS
Start by marinating the shrimp:
Combine all ingredients in a bowl - whisk to combine
Pour the mixture over the shrimp and allow to marinate for 30-45 minutes at room temperature, or for up to 2 hours in the refrigerator
Next, make the salad dressing:
Mince your shallot, add it to a mason jar
Cover the shallot with the Apple Cider Vinegar, and add the honey, salt & zest and juice of the Meyer Lemon
Allow the shallot to macerate in the vinegar for at least ten minutes
Next add the EVOO and Avocado Oil and shake well to combine
Season with additional salt if needed
Store any unused dressing in the refrigerator for up to three weeks
To prepare the salad:
Pull the leaves from the butter lettuce head, and tear into smaller leaves
If your fennel came with any leafy fronds, pull some of them off to use as a garnish
Use a mandolin or knife to thinly slice the fennel, apple and radishes
Tip: Add the prepared fennel, apple & radishes to a bowl of ice water with a bit of lemon squeezed in - this will keep them crisp and prevent them from browning
Spin them dry in a salad spinner prior to plating
You can also do this the day prior, and allow the shaved vegetables to crisp up in a covered container in the refrigerator overnight
Use a vegetable peeler to ‘peel’ several thin slivers of Mimolette cheese from the wedge. You can also use a knife; however, I find that a vegetable peeler prepares beautifully thin slivers – almost resembling carrot ribbons. Set aside in a small bowl
Next, skewer the marinated shrimp and grill or sear to your liking
Plate your salad: gently toss together the butter lettuce, fennel, apple and radishes
Drizzle with good pour of salad dressing (shake the mason jar vigorously prior to dressing) and a pinch of salt, gently toss to coat
Plate the salad alongside the skewered shrimp
Garnish with a small handful of Mimolette and fennel fronds
Enjoy with a chilled glass of 2024 Hensel West Sauvignon Blanc!