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California Wine Marinade Recipes

Vinaigrette Dressing

  • ¼ cup finely chopped shallots
  • ¼ cup Radich’s California Wine Marinade
  • 1 tablespoon Dijon Mustard or any favorite flavored mustard
  • ½ ground pepper
  • ½ cup olive oil
  • 2 tablespoons macadamia nut oil, walnut oil or any other exotic nut oil
  1. Whisk together shallots, Radich's California Wine Marinade, mustard, pepper. Add olive oil, and other exotic oil.
  2. Let stand 30 minutes at room temperature and shake well before serving
  3. Store unused dressing in refrigerator and leave at room temperature for 1 hour before serving

Chinese Beef Stew

  • 1 cup Radich’s California Wine Marinade
  • ½ cup Radich’s BOR-DO-LAY Marinade
  • 2 tablespoons olive oil
  • 2 lb. Boneless chuck or rump roast cubed into 2 inch squares
  • 1 inch of freshly chopped peeled ginger
  • 3 green onions chopped into thirds
  • 3 tablespoons hoisin sauce
  • 2 cups boiling water
  • 10 dried shitake mushrooms
  • 4 medium carrots, cut into 2 inch lengths
  • 3 tablespoons cornstarch
  1. Cook beef in hot oil until all sides are well browned
  2. Reduce heat to medium and stir in Radich's California Wine Marinade, BOR-DO-LAY Marinade, green onions, hoisin sauce and ginger. Cook 3 minutes and stir well.
  3. Stir boiling water into above mixture. Cover and simmer on slow for 1� hours, stirring occasionally.
  4. Place dried mushrooms in bowl, add enough hot water to cover. Let stand 30 minutes, drain and keep soaking in the water. Pat dry and cut mushrooms into quarter sizes.
  5. Stir mushroom water and carrots, into stew and simmer 30 minutes or until meat and vegetables are tender
  6. Whisk together cornstarch and 3 tablespoons of cool water. Stir into beef stew mixture and increase heat to medium-high. Bring to a boil. Boil until slightly thickend then remove from heat. Serve over white steamed rice with green tea ice cream for dessert.

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