In the latest installment of Cooking with Sip, editor Erin James was walked through a delicious grilling tutorial by Mary Cressler and Sean Martin of Portland-based Vindulge. The couple featured this recipe for wine marinated beef skewers from their new cookbook, “Fire + Wine: 75 Smoke-Infused Recipes from the Grill with Perfect Wine Pairings.”

Considering you’re now salivating from watching the video, here is the recipe, borrowed from “Fire + Wine,” for wine marinated beef skewers with a cherry bourbon glaze

Wine Marinated Beef Skewers

Makes 14-16 skewers

For cherry-bourbon glaze:
1 1/2 teaspoons extra virgin olive oil
1/4 cup finely diced red onion
2 cloves garlic, minced
1 cup ketchup
1/4 cup apple cider vinegar
1/4 cup bourbon
1/4 cup cherry jam
1 tablespoon blackstrap molasses
1 tablespoon dark borwn sugar
1/4 teaspoon kosher salt
1/8 teaspoon cayenne pepper

For the marinade:
1 cup dry red wine
1/2 cup low-sodium beef broth
1/2 cup diced red onion
3 cloves garlic, crushed
2 sprigs fresh rosemary
8 stems fresh thyme

For the skewers:
2 New York strip steaks (1 1/2 pounds), cut into 1-inch cubes
1 (15-ounce) package cremini mushrooms
1 large red onion, sliced into large pieces
1 pint cherry tomatoes
1/4 cup beef rub (2/3 cup kosher salt, ground pepper and granulated garlic, 2 teaspoons paprika, 1 teaspoon cayenne pepper, mixed together)

One hour before cooking, soak 14-16 small wooden skewers in water in a large dish or ziplock bag.

To make the glaze, in a medium saucepan over medium heat, heat the oil and then add the onion. Sate for 5-7 minutes until the onions are softened but not caramelized. Add the garlic and cook for 1 minute.

Add the kitchen, vinegar, bourbon jam, molasses, sugar, salt and cayenne, then bring to a simmer for roughly 5 minutes. Using an immersion blender, blend the sauce to liquefy the onions and garlic, 1-2 minutes. Let the glaze simmer (but not boil) for another 1- minutes. Allow to cool and then store in the refrigerator. The glaze can be made in advance.

To make the marinade, in a 1-gallon ziplock bag, combine the wine, broth, onion, garlic, rosemary and thyme.

To prepare the skewer items, remove the stems from the mushrooms, wipe them clean and cut them in half or quarters based on the size. Place the steak, mushrooms and onions in the bag of marinade. Marinate for at least 2 hours or overnight.

Prepare the grill for direct/indirect cooking. Remove the steak, mushrooms and onions from the marinade and discard the marinade.

In a large bowl, add the steak, mushrooms, onions and tomatoes. Sprinkle half of the dry rub into the bowl and mix with your hands. Add the remaining rub and mix again to evenly coat.

Remove the wood skewers from the water. To assemble the skewers, start with one tomato, then add one mushroom, one onion slice and one steak cube. Use one of each item per small wood skewer for appetizer portions.

Place the skewers on the direct side of the grill and grill for 3-4 minutes until you see grill marks. Flip, then grill for an additional 3-4 minutes until you see grill marks on that side. Move the skewers to the indirect heat, apply the glaze liberally to both sides , cover and continue cook until the steak reached the desired internal temperature.

As soon as you pull the meat, glaze one last time. Let rest 5 minutes or until the skewers is cool enough to handle. Enjoy as a bite.