I remember growing up with traditional turkey or ham being served every holiday. I remember anticipating the dinner and the goodies that followed, which this “Husky” kid could not pass up. I was an odd kid, as I always looked forward to the meals on Christmas Eve before wondering what Saint Nick would leave for me Christmas morning. When most kids lay in bed counting sheep, I would count lamb chops with a light garlic and rosemary glaze. Let’s just say I was destined to become a cook.
Asking my friends and colleges what they are serving for the holidays; it seems that beef tenderloin has become the choice holiday feast of this generation. So I decided that I would share this recipe with you.
Here is a great steak rub that I use for almost any event. Pair this with Crofut Frontenac and you will have the perfect steak.
Dollarhide Espresso Steak Rub
8 tablespoons salt
2 tablespoons black pepper
2 tablespoons dehydrated onion
1 tablespoon dehydrated garlic
1 tablespoon crushed red pepper
1 tablespoon dried thyme
1 tablespoon dried rosemary
1 tablespoon dried fennel
4 tablespoons ground espresso
Happy Holidays
The Dollarhides
Wednesday, December 24, 2008
The Perfect Holiday Steak
Wednesday, December 3, 2008
Oh Deer!
My favorite gifts are those of food. Whether its’ venison from one of my brother-in-laws hunts or pheasant from my uncle Craig, the gift of food is always the best. These gifts do come with an alternative motive, being that Molly and I have to cook for them, though this motive is a good one as not only do we get the gift of cuisine but the gift of family and the story of how the feast came to our table.
Venison bites “Minnesota Style”
This is the easiest recipe I have ever tried (I tend to say this a lot). It makes for a great appetizer for the football game or even just sitting around the house on a cold day watching movies or playing video games (all of which Molly tells me is me being non-productive). This is also a great recipe to introduce venison to a first timer.
For this recipe I use a sauce I found at the Prior Lake farmers market earlier this fall. It is based out of Eagan and called “Spooky All Natural Hot Sauce”.
2 pound cubed venison roast (about 1 ½ inch thick)
1 cup flour (seasoned with a little salt and pepper)
2 Tbs Olive oil
1 clove garlic
1 cup hot sauce
2 cups Frontenac
A little patience
The how:
In a large skillet heat the oil. Dredge the cubed venison in the seasoned flour. Toss the floured venison in the skillet and brown each sides of the cubed meat. Once these are brown add the wine, hot sauce & garlic. Bring to a boil for one minute then turn the heat down to a simmer for ½ hour.
The smokiness of the wine and the sauce make for a great combination.
\m/ Richard
P.S. I found the website for the sauce. Keep it local!
http://www.spookygourmethotsauce.net/index.html
Venison bites “Minnesota Style”
This is the easiest recipe I have ever tried (I tend to say this a lot). It makes for a great appetizer for the football game or even just sitting around the house on a cold day watching movies or playing video games (all of which Molly tells me is me being non-productive). This is also a great recipe to introduce venison to a first timer.
For this recipe I use a sauce I found at the Prior Lake farmers market earlier this fall. It is based out of Eagan and called “Spooky All Natural Hot Sauce”.
2 pound cubed venison roast (about 1 ½ inch thick)
1 cup flour (seasoned with a little salt and pepper)
2 Tbs Olive oil
1 clove garlic
1 cup hot sauce
2 cups Frontenac
A little patience
The how:
In a large skillet heat the oil. Dredge the cubed venison in the seasoned flour. Toss the floured venison in the skillet and brown each sides of the cubed meat. Once these are brown add the wine, hot sauce & garlic. Bring to a boil for one minute then turn the heat down to a simmer for ½ hour.
The smokiness of the wine and the sauce make for a great combination.
\m/ Richard
P.S. I found the website for the sauce. Keep it local!
http://www.spookygourmethotsauce.net/index.html
Thursday, November 20, 2008
Fondue and Tapenade
Due to popular demand I was going to sell these on eBay, but I decided to share it with you all instead!
\m/ Richard
Molly’s Fondue
In a medium sauce pan melt 1/2 cup Butter and1/2 Cup Flour. Whisk until thick then start adding 2% Milk a little at a time until medium consistency is reached.
Add any of the following cheese blends, just make sure they are shredded: Sharpe White Cheddar, American, Gruyere, Fontina, Herb Gouda and - maybe for something different - a little Blue Cheese.
When whisking in the cheese, only have the milk at medium heat so it will not scorch. Once you have reached a creamy pancake-like consistency, take it off the stove and add a few dashes of the following, one at a time: Crofut Frontenac Gris, hot sauce, Worcestershire sauce, lemon juice salt & White Pepper.
When reheating, I recommend either keeping it in a crock pot or double boiler so it does not burn.
Frontenac Tapenade
2 cups pitted Kalamata olives
2 Cup Black olives
2 tablespoons capers
3 anchovy fillets
Juice of one lemon
2 cloves of garlic
1 tablespoon fresh thyme
1 tablespoon fresh oregano
1/2 cup of olive oil
Freshly ground black pepper
¼ cup sundried tomatoes
1 cup Crofut Frontenac
In a food processor, combine all the ingredients except tomatoes. Pulse until until well combined (You want it a little chunky.) Season with freshly ground black pepper.
\m/ Richard
Molly’s Fondue
In a medium sauce pan melt 1/2 cup Butter and1/2 Cup Flour. Whisk until thick then start adding 2% Milk a little at a time until medium consistency is reached.
Add any of the following cheese blends, just make sure they are shredded: Sharpe White Cheddar, American, Gruyere, Fontina, Herb Gouda and - maybe for something different - a little Blue Cheese.
When whisking in the cheese, only have the milk at medium heat so it will not scorch. Once you have reached a creamy pancake-like consistency, take it off the stove and add a few dashes of the following, one at a time: Crofut Frontenac Gris, hot sauce, Worcestershire sauce, lemon juice salt & White Pepper.
When reheating, I recommend either keeping it in a crock pot or double boiler so it does not burn.
Frontenac Tapenade
2 cups pitted Kalamata olives
2 Cup Black olives
2 tablespoons capers
3 anchovy fillets
Juice of one lemon
2 cloves of garlic
1 tablespoon fresh thyme
1 tablespoon fresh oregano
1/2 cup of olive oil
Freshly ground black pepper
¼ cup sundried tomatoes
1 cup Crofut Frontenac
In a food processor, combine all the ingredients except tomatoes. Pulse until until well combined (You want it a little chunky.) Season with freshly ground black pepper.
Tuesday, November 11, 2008
Evolution of a Recipe.. Not so hard!
Here's how a chef comes up with a recipe... we all want to believe that being creative is hard work but the fact is, Great things come out of nowhere!
This morning I was playing with new Ciabatta bread that our bakery made for us. I looked around and found a rarity - a half drank bottle of River Valley White. Why it was half empty? I do not know, yet it is not a crime when you find something wonderful to do with it.
I simply grilled a piece of Ciabatta bread and slapped a couple of pieces of bacon on it. Grilled a little Pacific Salmon (not that farm-raised stuff!), then sautéed some Shiitake and Button Mushrooms with the Crofut wine until the mushroom became dry. I put the mushrooms on the salmon and topped it with some Boursin Cheese. Placed everything under a broiler for two minutes then topped it with a little spinach tossed in Balsamic. ..Done
This morning I was playing with new Ciabatta bread that our bakery made for us. I looked around and found a rarity - a half drank bottle of River Valley White. Why it was half empty? I do not know, yet it is not a crime when you find something wonderful to do with it.
I simply grilled a piece of Ciabatta bread and slapped a couple of pieces of bacon on it. Grilled a little Pacific Salmon (not that farm-raised stuff!), then sautéed some Shiitake and Button Mushrooms with the Crofut wine until the mushroom became dry. I put the mushrooms on the salmon and topped it with some Boursin Cheese. Placed everything under a broiler for two minutes then topped it with a little spinach tossed in Balsamic. ..Done
Yum!
\m/ Rock on!
Richard
rdollarhide@hotmail.com
\m/ Rock on!
Richard
rdollarhide@hotmail.com
Tuesday, October 28, 2008
Trick and Treat all in One Recipe!
Molly’s Pumpkin Soup
6 cups chicken stock
2-3 cups pared pumpkin, cut into 1/2-inch cubes
1 cup thinly sliced onion
1 clove garlic, minced
1 1/2 teaspoons kosher salt
1/2 teaspoon dried thyme leaves
5 peppercorns
1 medium pumpkin
1/2 cup heavy cream, warmed
1 teaspoon chopped fresh flat-leaf parsley
In a covered saucepan, heat the stock, cubed pumpkin, onion, garlic, salt, thyme, and peppercorns to boiling; reduce heat and simmer, uncovered, 20 minutes.
Remove 1/2 cup of the pumpkin with a slotted spoon; reserve.
Simmer remaining pumpkin mixture, uncovered, 20 minutes longer; transfer to a large bowl.
Preheat oven to 350F degrees.
Cut the top off the pumpkin and remove the seeds.
Place the pumpkin on a baking sheet and bake for 20 minutes; set aside in a warm spot.
Puree 2 cups of the pumpkin mixture in a blender or food processor; return pureed mixture to the pot.
Repeat with remaining pumpkin mixture.
Heat pureed mixture to boiling; reduce heat; simmer, uncovered, for 10 minutes.
Stir warm cream and reserved pumpkin into soup.
Place the warmed pumpkin on a platter; ladle the soup in and garnish with parsley.
Don's Note: River Valley white worked really well with the soup!
6 cups chicken stock
2-3 cups pared pumpkin, cut into 1/2-inch cubes
1 cup thinly sliced onion
1 clove garlic, minced
1 1/2 teaspoons kosher salt
1/2 teaspoon dried thyme leaves
5 peppercorns
1 medium pumpkin
1/2 cup heavy cream, warmed
1 teaspoon chopped fresh flat-leaf parsley
In a covered saucepan, heat the stock, cubed pumpkin, onion, garlic, salt, thyme, and peppercorns to boiling; reduce heat and simmer, uncovered, 20 minutes.
Remove 1/2 cup of the pumpkin with a slotted spoon; reserve.
Simmer remaining pumpkin mixture, uncovered, 20 minutes longer; transfer to a large bowl.
Preheat oven to 350F degrees.
Cut the top off the pumpkin and remove the seeds.
Place the pumpkin on a baking sheet and bake for 20 minutes; set aside in a warm spot.
Puree 2 cups of the pumpkin mixture in a blender or food processor; return pureed mixture to the pot.
Repeat with remaining pumpkin mixture.
Heat pureed mixture to boiling; reduce heat; simmer, uncovered, for 10 minutes.
Stir warm cream and reserved pumpkin into soup.
Place the warmed pumpkin on a platter; ladle the soup in and garnish with parsley.
Don's Note: River Valley white worked really well with the soup!
Thursday, September 25, 2008
Crofut Risotto
Three years ago, my neighbor Joe introduced me to the most addictive thing in the world. Not cigarettes, not drugs, not gambling but duck hunting! I never thought I would look forward to waking up at 5am on a cool and sometimes downright cold, autumn Saturday morning to sit in water wearing rubber boots waiting for my favorite fall entrée to fly above me. Being careful to not wake my wife and children, I sneak down stairs, put on my camouflaged rubber outfit. Wake up my “not so smart” dog and head to the lake. I sit and wait for the first light of the morning to start blasting at every wing I see fly above me. For every 50 shots I fire I somehow miss 55 ducks, yet I promise myself that I will keep going back until I get one. I’m Elmer Fudd with an apron. Bottom line, I’m better cooking than I am at hunting! Yet, I still go out each weekend to try my luck. Some say it is a passion, though I say it has become an addiction.
\m/ Richard
Simple Jerk Seasoned Duck w/ Mushroom “Crofut” Risotto
Serves 4
Duck
2 Duck breasts
2 tablespoons dried minced onion
2 1/2 teaspoons dried thyme
2 teaspoons ground allspice
2 teaspoons ground black pepper
1/2 teaspoon ground cinnamon
1/2 teaspoon cayenne pepper
1/2 teaspoon salt
2 tablespoons vegetable oil
Place the duck aside. Combine all the ingredients in a bowl. Toss the Duck in the bowl and let marinate for one to two hours. Grill the duck for roughly three to four minutes on each side until medium rare. Remember though it is a bird, it is not a chicken. It tastes great at medium rare/medium…
Crofut Risotto
8 to 9 cups chicken broth
3 tablespoons olive oil
1 onion, diced
2 garlic cloves, chopped
1 pound fresh Portobello, Oyster & Shittake Mushroom, sliced
2 bay leaves
2 tablespoons fresh thyme, chopped
2 tablespoons fresh Italian parsley, chopped
2 tablespoons butter
Salt and pepper
2 cups Arborio rice
1/2 cup white wine (River Valley White)
1/2 cup fresh Parmesan cheese
Heat the chicken broth in a medium saucepan and keep warm over low heat.
Heat 1 tablespoon of oil in a large skillet over medium heat. Add 1/2 onion and 1 clove garlic, stirring while cooking until translucent. Toss in the fresh mushrooms, all the herbs & butter. Sauté until lightly browned then season with a little salt & pepper. Take off the heat and set aside.
In a medium saucepan add 2 Tablespoons oil. Sauté the rest of the garlic and onion. Add Arborio and stir quickly until it is well-coated for one minute. Stir in wine and cook until it is nearly all evaporated.
Add 1 cup of the warm broth with a ladle while stirring, until the rice has absorbed the liquid. Keep adding broth 1 cup at a time. Continue to cook and stir, cook and stir, cook and stir giving the rice time to absorb all the broth before adding the other cup. Does this take time? Yes, but it is well worth the wait. The risotto should be slightly firm and creamy.. Transfer the mushrooms to the rice mixture then stir in the cheese, cook until cheese is melted into the risotto. Garnish with the sliced grilled duck breast and a little parsley. At this point you can feel like a celebrity chef and yell BAM!
\m/ Richard
Simple Jerk Seasoned Duck w/ Mushroom “Crofut” Risotto
Serves 4
Duck
2 Duck breasts
2 tablespoons dried minced onion
2 1/2 teaspoons dried thyme
2 teaspoons ground allspice
2 teaspoons ground black pepper
1/2 teaspoon ground cinnamon
1/2 teaspoon cayenne pepper
1/2 teaspoon salt
2 tablespoons vegetable oil
Place the duck aside. Combine all the ingredients in a bowl. Toss the Duck in the bowl and let marinate for one to two hours. Grill the duck for roughly three to four minutes on each side until medium rare. Remember though it is a bird, it is not a chicken. It tastes great at medium rare/medium…
Crofut Risotto
8 to 9 cups chicken broth
3 tablespoons olive oil
1 onion, diced
2 garlic cloves, chopped
1 pound fresh Portobello, Oyster & Shittake Mushroom, sliced
2 bay leaves
2 tablespoons fresh thyme, chopped
2 tablespoons fresh Italian parsley, chopped
2 tablespoons butter
Salt and pepper
2 cups Arborio rice
1/2 cup white wine (River Valley White)
1/2 cup fresh Parmesan cheese
Heat the chicken broth in a medium saucepan and keep warm over low heat.
Heat 1 tablespoon of oil in a large skillet over medium heat. Add 1/2 onion and 1 clove garlic, stirring while cooking until translucent. Toss in the fresh mushrooms, all the herbs & butter. Sauté until lightly browned then season with a little salt & pepper. Take off the heat and set aside.
In a medium saucepan add 2 Tablespoons oil. Sauté the rest of the garlic and onion. Add Arborio and stir quickly until it is well-coated for one minute. Stir in wine and cook until it is nearly all evaporated.
Add 1 cup of the warm broth with a ladle while stirring, until the rice has absorbed the liquid. Keep adding broth 1 cup at a time. Continue to cook and stir, cook and stir, cook and stir giving the rice time to absorb all the broth before adding the other cup. Does this take time? Yes, but it is well worth the wait. The risotto should be slightly firm and creamy.. Transfer the mushrooms to the rice mixture then stir in the cheese, cook until cheese is melted into the risotto. Garnish with the sliced grilled duck breast and a little parsley. At this point you can feel like a celebrity chef and yell BAM!
Tuesday, September 16, 2008
Beurre Blanc or Beurre Rouge
The other day, on my way home from work Molly called me and asked me to pick something up from the grocery store. I quickly learned that if you are wearing a chef coat in the grocery store you are going to get asked a lot of questions. One question; “what is a quick sauce for fish”? Answering her question I could have stayed there forever asking, what are you going to serve with the fish? How are you going to cook the fish? What sort of side will be with the fish?
I decided to give her a choice of two classic “gourmet” sounding though easy to make.
Beurre Blanc or Beurre Rouge.
Just because the names are French, don’t get intimidated on making this at home. These are by far the easiest pan sauces one can make. (Traditional French would strain the shallots, though I like the added bite) These both can be served with chicken, pork or fish. They heighten a dish as well as give great added flavor.
Beurre Blanc
Ingredients:
8 oz Crofut Le Crescent
1-1/2 oz white wine vinegar
2 shallots, chopped
1 lb cold butter, cut into small pieces
Salt
The How To:
Combine Wine & Shallots in a saucepan; bring to a boil over medium-high heat. Reduce heat, and simmer until reduced to 1/2 cup.
Reduce heat to low; add butter, 1 piece at a time, stirring with a whisk. (Do not overheat or sauce will separate.) Season to taste
Beurre Rouge
Ingredients
8 oz Crofut St. Croix
1-1/2 oz red wine vinegar
2 shallots, chopped
1 lb cold butter, cut into small pieces
Salt
The How to:
Combine Wine & Shallots in a saucepan; bring to a boil over medium-high heat. Reduce heat, and simmer until reduced to 1/2 cup.
Reduce heat to low; add butter, 1 piece at a time, stirring with a whisk. (Do not overheat or sauce will separate.) Season to taste
\m/ Richard
I decided to give her a choice of two classic “gourmet” sounding though easy to make.
Beurre Blanc or Beurre Rouge.
Just because the names are French, don’t get intimidated on making this at home. These are by far the easiest pan sauces one can make. (Traditional French would strain the shallots, though I like the added bite) These both can be served with chicken, pork or fish. They heighten a dish as well as give great added flavor.
Beurre Blanc
Ingredients:
8 oz Crofut Le Crescent
1-1/2 oz white wine vinegar
2 shallots, chopped
1 lb cold butter, cut into small pieces
Salt
The How To:
Combine Wine & Shallots in a saucepan; bring to a boil over medium-high heat. Reduce heat, and simmer until reduced to 1/2 cup.
Reduce heat to low; add butter, 1 piece at a time, stirring with a whisk. (Do not overheat or sauce will separate.) Season to taste
Beurre Rouge
Ingredients
8 oz Crofut St. Croix
1-1/2 oz red wine vinegar
2 shallots, chopped
1 lb cold butter, cut into small pieces
Salt
The How to:
Combine Wine & Shallots in a saucepan; bring to a boil over medium-high heat. Reduce heat, and simmer until reduced to 1/2 cup.
Reduce heat to low; add butter, 1 piece at a time, stirring with a whisk. (Do not overheat or sauce will separate.) Season to taste
\m/ Richard
Monday, September 15, 2008
Tuh-MAY-toh or Tuh-MAH-to?
Doesn't matter how you say it, what matters are they are all around us this time of year! I love hearing is my friends telling me that they have “too many tomatoes” in their gardens. One thing I found is there is no such thing “too many tomatoes”. Tomatoes are one of the most versatile vegetables (or fruit …depending who you ask) in the world. Sauces, Salads, Appetizers and Entrees always seem a little better with a little tomato.
-Richard
Crofut Bruschetta
2 pounds Fresh Tomatoes
1/4 cup extra-virgin olive oil
2 cloves garlic, halved
1/2 cup basil leaves, thinly sliced
salt & pepper
¼ cup Crofut St. Croix
The How To
Heat the oven to 400 degrees F.
Coat the tomatoes in olive oil and season with salt and pepper. Roast 20 minutes to concentrate the flavor and burst the tomatoes.
In a bowl, lightly mash the roasted tomatoes and combine with basil, garlic and wine.
Serve with Grilled Bread you can’t go wrong!
Crofut Marinara
3 tablespoons olive oil
2 8oz cans chopped tomatoes
2 clove garlic, minced
1 tablespoon chopped fresh basil
½ tablespoon chopped fresh oregano
2 tablespoons chopped onion
¼ cup balsamic vinegar
1/4 cup Crofut St. Croix
The How To:
In heave sauce pan heat up oil. Add onions and garlic. Cook until garlic starts to brown. Add balsamic and cook for about 1 minute. Add tomatoes and turn down heat to medium. Add remaining ingredients and let simmer for at least two hours. The longer you simmer the more intense the flavor.
-Richard
Crofut Bruschetta
2 pounds Fresh Tomatoes
1/4 cup extra-virgin olive oil
2 cloves garlic, halved
1/2 cup basil leaves, thinly sliced
salt & pepper
¼ cup Crofut St. Croix
The How To
Heat the oven to 400 degrees F.
Coat the tomatoes in olive oil and season with salt and pepper. Roast 20 minutes to concentrate the flavor and burst the tomatoes.
In a bowl, lightly mash the roasted tomatoes and combine with basil, garlic and wine.
Serve with Grilled Bread you can’t go wrong!
Crofut Marinara
3 tablespoons olive oil
2 8oz cans chopped tomatoes
2 clove garlic, minced
1 tablespoon chopped fresh basil
½ tablespoon chopped fresh oregano
2 tablespoons chopped onion
¼ cup balsamic vinegar
1/4 cup Crofut St. Croix
The How To:
In heave sauce pan heat up oil. Add onions and garlic. Cook until garlic starts to brown. Add balsamic and cook for about 1 minute. Add tomatoes and turn down heat to medium. Add remaining ingredients and let simmer for at least two hours. The longer you simmer the more intense the flavor.
Tuesday, August 5, 2008
VINEYARD UPDATE: THE HEAT IS ON!
Veraison (augusting or turning) has started and the grapes are turning black, blue and lighter shades of green. Ripening has started, and harvesting will start in September.
Want to pick?
Email us at info@crofutwinery.com to tell us you want to participate.
Get ready for Don's cooking in September!
You pick, Don preps family foods, and you enjoy family food and wine after a MN morning harvest. Harvest is THE best time of the year, and the food is hearty! Email us at info@crofutwinery.com & let us know which Saturday morning you want to help make world class wine!
Want to pick?
Email us at info@crofutwinery.com to tell us you want to participate.
Get ready for Don's cooking in September!
You pick, Don preps family foods, and you enjoy family food and wine after a MN morning harvest. Harvest is THE best time of the year, and the food is hearty! Email us at info@crofutwinery.com & let us know which Saturday morning you want to help make world class wine!
Friday, July 25, 2008
Chef’s on the road
On “kid-less” days, Molly and I enjoy getting in the car and going to where ever the road leads. Our roadway adventures usually lead us to some small town to what some would call the middle of nowhere. We venture into a local pubs chatting to the locals and discovering the heart’s of their community. One thing that I love about these excursions is not only spending time with my wife (two chefs with three kids in the family does take up a lot of time) is going to the local farmers markets. Seeing what the communities’ farmers and gardeners are bringing in during the dog days of summer is not only fun but meeting the actual people who grow your food is to me, the coolest thing one can do.
One of my favorite summer recipes is one of the first recipes I was taught. Not only does it make a great side dish it can be a light meal on the hot summer nights.
Enjoy,
The Dollarhides
Need help finding a local farmers market? Try the site below
mda.state.mn.us/food/minnesotagrown/farmersmarkets.htm
“Crofut” Ratatouille
1 onion, sliced into thin rings
1 clove garlic, minced
1/2 medium eggplant, cubed
1 zucchini, cubed
1 medium yellow squash, cubed
1 green bell peppers, seeded and cubed
1/2 yellow bell pepper, diced
1/2 chopped red bell pepper
2 roma (plum) tomatoes, chopped
1/4 cup olive oil
½ cup Frontenac Red (Crofut, of course!)
1/2 bay leaf
1 tablespoon chopped fresh parsley
2 sprigs fresh thyme
salt and pepper to taste
The “How to”
Heat 1 1/2 tablespoon of the oil in a large pot over medium-low heat. Toss in onions and garlic then cook until tender
In a large skillet, heat 1 1/2 tablespoon of olive oil and sauté the zukes in batches until slightly browned on all sides. Remove the zucchini and place in the pot with the onions and garlic.
Sauté all the remaining vegetables one batch at a time, adding 1 1/2 tablespoon olive oil to the skillet each time you add a new set of vegetables. Once each batch has been sautéed add them to the large pot as was done in step 2.
Season with salt and pepper. Add the bay leaf , thyme and WINE! Cover the pot. Cook over medium low heat for 20to 30 minutes.
Add the chopped tomatoes and parsley to the large pot, cook another 10 minutes. Stir occasionally. Remove the bay leaf and adjust seasoning.
Pour your self a glass of wine and reap the benefits of living in Minnesota and having local food from great people!
One of my favorite summer recipes is one of the first recipes I was taught. Not only does it make a great side dish it can be a light meal on the hot summer nights.
Enjoy,
The Dollarhides
Need help finding a local farmers market? Try the site below
mda.state.mn.us/food/minnesotagrown/farmersmarkets.htm
“Crofut” Ratatouille
1 onion, sliced into thin rings
1 clove garlic, minced
1/2 medium eggplant, cubed
1 zucchini, cubed
1 medium yellow squash, cubed
1 green bell peppers, seeded and cubed
1/2 yellow bell pepper, diced
1/2 chopped red bell pepper
2 roma (plum) tomatoes, chopped
1/4 cup olive oil
½ cup Frontenac Red (Crofut, of course!)
1/2 bay leaf
1 tablespoon chopped fresh parsley
2 sprigs fresh thyme
salt and pepper to taste
The “How to”
Heat 1 1/2 tablespoon of the oil in a large pot over medium-low heat. Toss in onions and garlic then cook until tender
In a large skillet, heat 1 1/2 tablespoon of olive oil and sauté the zukes in batches until slightly browned on all sides. Remove the zucchini and place in the pot with the onions and garlic.
Sauté all the remaining vegetables one batch at a time, adding 1 1/2 tablespoon olive oil to the skillet each time you add a new set of vegetables. Once each batch has been sautéed add them to the large pot as was done in step 2.
Season with salt and pepper. Add the bay leaf , thyme and WINE! Cover the pot. Cook over medium low heat for 20to 30 minutes.
Add the chopped tomatoes and parsley to the large pot, cook another 10 minutes. Stir occasionally. Remove the bay leaf and adjust seasoning.
Pour your self a glass of wine and reap the benefits of living in Minnesota and having local food from great people!
Monday, July 21, 2008
Fun in the Sun!
Yesterday we had a lot of fun in the vineyard. Molly and I had a lot of fun meeting everyone and it is always fun to hear Don talk about his wine. The humidity was a little high but that just made the wine go down better. The day was awesome! We would like to thank all for coming and hope to see you back soon. We promised to get some of the recipes from yesterday. Like we said yesterday, the easier the recipes the better. It leads to more time drinking wine and talking to friends.
- Richard
p.s. If you ever have a cooking question / comments or need a recipe please feel free to contact us at Chefdollarhide@gmail.com
Citrus Shrimp Skewer (4 Servings)
16 larger shrimp (I just love saying large shrimp… anyways..)
1 orange sliced
1 lime sliced
½ cup orange juice concentrate
1T honey (always get your honey locally!)
1tsp. Cayenne pepper
Skewer shrimp w/ lime wedge another shrimp then an orange wedge. Mix together the orange juice concentrate, honey & cayenne. Spray your grill with nonstick spray before placing the skewers on the grill. As you grill the shrimp rub the orange juice mixture on the shrimp. Cook shrimp roughly three to four minutes on each side.
Stuffed Pork
1 pork tenderloin
½ cup of sundried tomatoes
1 clove garlic
¼ cup fennel (shaved thin)
Sat & pepper
Cut the tenderloin down the center being careful not to cut all the way through. Spread the tenderloin open and sprinkle with a little sat & pepper. Place your sundried tomatoes, fennel and garlic in the loin and fold loin. You can tie the loin or use skewers to close.
Grill on medium heat until 150 degrees and let rest for ten minutes before slicing.
- Richard
p.s. If you ever have a cooking question / comments or need a recipe please feel free to contact us at Chefdollarhide@gmail.com
Citrus Shrimp Skewer (4 Servings)
16 larger shrimp (I just love saying large shrimp… anyways..)
1 orange sliced
1 lime sliced
½ cup orange juice concentrate
1T honey (always get your honey locally!)
1tsp. Cayenne pepper
Skewer shrimp w/ lime wedge another shrimp then an orange wedge. Mix together the orange juice concentrate, honey & cayenne. Spray your grill with nonstick spray before placing the skewers on the grill. As you grill the shrimp rub the orange juice mixture on the shrimp. Cook shrimp roughly three to four minutes on each side.
Stuffed Pork
1 pork tenderloin
½ cup of sundried tomatoes
1 clove garlic
¼ cup fennel (shaved thin)
Sat & pepper
Cut the tenderloin down the center being careful not to cut all the way through. Spread the tenderloin open and sprinkle with a little sat & pepper. Place your sundried tomatoes, fennel and garlic in the loin and fold loin. You can tie the loin or use skewers to close.
Grill on medium heat until 150 degrees and let rest for ten minutes before slicing.
Monday, June 30, 2008
All American Hamburger
Nothing says 4th of July more than the all American Hamburger. Sure, the history of the burger goes back to 12th century Genghis Khan and the 19th century Germans played a hand in it’s history too, but us Americans tasted and liked it so much that we climbed up that sesame bun and - like the moon - placed our Red, White & Blue Old Glory on it and called it our own! Even before Raymond Albert Kroc brought us McDonalds, the Hamburger has became the American past time (don’t tell that to the Hotdog lovers).
The Burger has seen many variations. Some are great and some …not so great. Take the meatball looking thing on white bread I was fed as a child…
Years of cooking I have come across a ton of recipes, all claiming to be the best recipe ever; Canadian Bacon & Pineapple to Gorgonzola and Vidalia Onion all focusing on the toppings rather that the meat. Some topped so high with lettuce, tomato and other items that I have even found myself asking “where’s the beef?”
My favorite recipe is simple. I figure the more simple the recipe the more time we have outside enjoying the short summers in Minnesota.
INGREDIENTS
1 pound ground beef
1 package dry onion soup mix
1 splash Tabasco sauce
1 splash Worcestershire sauce
1 splash A1 sauce
Little salt & pepper
Simply mix all the ingredients in a bowl. Shape your burgers
Preheat an outdoor grill for medium high heat and Grill to desired doneness.
Now the question always is; what Crofut wine do you pair with burgers? So we go back to the toppings again. Bottom line... Base your wine on the toppings. Examples (Again I am not a wine expert, just a wine lover)
Grilled Pineapple: Frontenac Gris
Onions, Mushrooms: St. Croix (Yum!)
Pickles & Mustard: Defiantly the Frontenac Rose’
Basic Lettuce, Tomato & Onion: Crows Nest or Prairie Red
No Toppings at All: That’s just un-American!
Have a great and Safe Holiday!
\m/
Richard
The Burger has seen many variations. Some are great and some …not so great. Take the meatball looking thing on white bread I was fed as a child…
Years of cooking I have come across a ton of recipes, all claiming to be the best recipe ever; Canadian Bacon & Pineapple to Gorgonzola and Vidalia Onion all focusing on the toppings rather that the meat. Some topped so high with lettuce, tomato and other items that I have even found myself asking “where’s the beef?”
My favorite recipe is simple. I figure the more simple the recipe the more time we have outside enjoying the short summers in Minnesota.
INGREDIENTS
1 pound ground beef
1 package dry onion soup mix
1 splash Tabasco sauce
1 splash Worcestershire sauce
1 splash A1 sauce
Little salt & pepper
Simply mix all the ingredients in a bowl. Shape your burgers
Preheat an outdoor grill for medium high heat and Grill to desired doneness.
Now the question always is; what Crofut wine do you pair with burgers? So we go back to the toppings again. Bottom line... Base your wine on the toppings. Examples (Again I am not a wine expert, just a wine lover)
Grilled Pineapple: Frontenac Gris
Onions, Mushrooms: St. Croix (Yum!)
Pickles & Mustard: Defiantly the Frontenac Rose’
Basic Lettuce, Tomato & Onion: Crows Nest or Prairie Red
No Toppings at All: That’s just un-American!
Have a great and Safe Holiday!
\m/
Richard
Monday, June 23, 2008
Chipotle & Crofut St. Croix Red Barbecue Sauce
INGREDIENTS:
1/2 cup Ketchup
1/3 cup Crofut St. Croix
1 Tablespoon Olive Oil
1 Tablespoon Soy Sauce
1 Tablespoon Brown Sugar
1 Tablespoon Apple Cider Vinegar
1 Teaspoon Worcestershire sauce
1 Tablespoon Crushed Fresh Garlic
1/4 Teaspoon Cumin
2 Chipotle Chilies w/ Adobo Sauce
PREPARATION:
In a medium saucepan, add olive oil, garlic, chipotle powder, and cumin. Allow to heat through, while stirring, for 1 minute. Add red wine and brown sugar. Simmer for 2-3 minutes. Add in soy sauce, vinegar, ketchup, and Worcestershire sauce and let simmer for another two minutes.
Richard “Dickie” Dollarhide
Simplified Grilled Copper River Salmon
Why the hype about Copper River Salmon?
The Copper River in Alaska is about 300 miles in length... Rushing waters, strong currents and natural diet make for some pretty tasty fish. Unlike Atlantic farmed raised salmon, Copper River Salmon are strong fish full of natural oils and body fat due to the climate in which they live. The good thing about our strong fat fish friends is not only do they taste awesome; they are good for you as they are bursting with Omega-3 oils, which are recommended by the American Heart Association. Your ticker is not the only part that benefits from these fish: studies have also found that fish oil can help combat such ailments as psoriasis, arthritis, breast cancer, migraines and taste buds that have been yearning for something fresh!
One word comes to mind when I think about hot summers and Copper River salmon. …Simplify
I never understood why a chef would take such a great ingredient and mask it with a thick sauce. Thick sauces on salmon should be left to those species of fish which need it (take our mushy farm raised salmon from the east coast for example). Again, Copper River salmon feed naturally, live naturally and most importantly they are recommended as sustainable seafood by the Monterey Bay Aquarium Seafood Watch! (http://www.mbayaq.org/cr/SeafoodWatch.asp)
My favorite recipe for Copper River is simply grilled and paired with a great wine; it simply can not be beat.
Simplified Grilled Copper River Salmon
2 6-8oz Fillets of Copper River salmon (Coho, Sockeye or King)
Pinch of Old Bay Seasoning
1T Olive oil
½ cup Crofut River Valley White
Mix together Oldbay, Oil and River Valley White. Pour over fish and let sit for about 5 minutes. Then on a hot grill, place each fillet ands cook on each side for about 6 minutes per inch of thickness of the filet.
Nothing gets better in the first part of summer then Great Fish, Great Wine and Great Friends!
Relax and enjoy the summer,
The Dollarhides
The Copper River in Alaska is about 300 miles in length... Rushing waters, strong currents and natural diet make for some pretty tasty fish. Unlike Atlantic farmed raised salmon, Copper River Salmon are strong fish full of natural oils and body fat due to the climate in which they live. The good thing about our strong fat fish friends is not only do they taste awesome; they are good for you as they are bursting with Omega-3 oils, which are recommended by the American Heart Association. Your ticker is not the only part that benefits from these fish: studies have also found that fish oil can help combat such ailments as psoriasis, arthritis, breast cancer, migraines and taste buds that have been yearning for something fresh!
One word comes to mind when I think about hot summers and Copper River salmon. …Simplify
I never understood why a chef would take such a great ingredient and mask it with a thick sauce. Thick sauces on salmon should be left to those species of fish which need it (take our mushy farm raised salmon from the east coast for example). Again, Copper River salmon feed naturally, live naturally and most importantly they are recommended as sustainable seafood by the Monterey Bay Aquarium Seafood Watch! (http://www.mbayaq.org/cr/SeafoodWatch.asp)
My favorite recipe for Copper River is simply grilled and paired with a great wine; it simply can not be beat.
Simplified Grilled Copper River Salmon
2 6-8oz Fillets of Copper River salmon (Coho, Sockeye or King)
Pinch of Old Bay Seasoning
1T Olive oil
½ cup Crofut River Valley White
Mix together Oldbay, Oil and River Valley White. Pour over fish and let sit for about 5 minutes. Then on a hot grill, place each fillet ands cook on each side for about 6 minutes per inch of thickness of the filet.
Nothing gets better in the first part of summer then Great Fish, Great Wine and Great Friends!
Relax and enjoy the summer,
The Dollarhides
Thick Cut Gorgonzola Pork Chops with Fennel and Vidalia Onions
4 thick cut pork chops
Pinch of Rosemary, basil and salt
1/2 lemon
1/4 cup gorgonzola cheese1
bulb fennel
1 vidalia onion
1 Tbs olive oil
4 toothpicks
fresh parley garnish
Chop vidalia onion, slice fennel and saute in olive oil. Cut pocket in chops, insert gorgonzola and squeeze lemon over chops and seal with toothpick.Cook chops with herbs, cover with fennel and onion and garnish.
- From Chef Richard Dollarhide
Pinch of Rosemary, basil and salt
1/2 lemon
1/4 cup gorgonzola cheese1
bulb fennel
1 vidalia onion
1 Tbs olive oil
4 toothpicks
fresh parley garnish
Chop vidalia onion, slice fennel and saute in olive oil. Cut pocket in chops, insert gorgonzola and squeeze lemon over chops and seal with toothpick.Cook chops with herbs, cover with fennel and onion and garnish.
- From Chef Richard Dollarhide
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