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.
No comments:
Post a Comment