JCB LIVE Wine Styles: Cooking with Wine... Steak Tartare, Bone Marrow, & Shrimp with Cocktail Sauce

Join Jean-Charles Boisset, Chef Rafael Molina and Patrick Egan as they cook up some quick apps ideas that are great for weeknights and delicious enough for those last-minute weekend parties. Featuring Bouchard Ainé Macon Villages and Raymond Vineyards R|Collection Cabernet Sauvignon. Cocktail Sauce Recipe 1 cup ketchup ½ Tbl lime zest 2 Tbl Worcestershire sauce 1 Tbl Tabasco 1 Tbl fresh lime juice Salt and pepper to taste Mix well Bone Marrow Recipe Ingredients: Crostinis 3 pieces of bone marrow 1 Tbl Dijon mustard 2 Tbl panko Salt and pepper to taste Directions: Spread mustard on the marrow of the bone Add salt and pepper Top with panko Bake at 275 degrees for 15 minutes Remove cooked marrow from bone and put on a crostini Steak Tartare Recipe Ingredients: 1 lb New York steak finely diced 1 Tbl finely chopped chives 1 Tbl chopped capers 1 Tbl finely diced shallots 1 Tbl Worcestershire sauce 1 Tbl Dijon mustard 4 Tbl extra virgin olive oil ½ Tbl lemon zest 1 Tbl lime zest Juice of 1 whole lemon Satl and pepper to taste Directions: Combine all ingredients Serve on a charred crostini