One of the most crowd-pleasing recipes happens to be one of the easiest recipes ever made. Molly suggested this too me and I laughed thinking no customer would ever like such an easy appetizer. So I did these as a joke for a ‘elegant” tasting and much to my surprise, they chose this recipe. I ended up producing about 32,400 of these in a 17-week period. It took almost a year before I was ready to see another one, though everyone keeps asking over and over for this recipe. Every time I get an order for these I hear my wife in the back of my head saying, “ I told you so”.
Artichoke Puffs
1 loaf sliced white bread
3/4 cup mayonnaise
1/3 cup parmesan cheese
1/3 cup parsley
1/4 tsp onion powder
1 can (14 oz.) artichoke hearts, chopped
1-2 lbs. Shredded cheddar
cookie sheet
Preheat your oven to 400. Slice your bread in 2 inch cubes. Place them on cookie sheet and toast in oven for 5 minutes.
Take "toast pints" out of oven. Set your oven to broil. In a large bowl mix mayo, parm, parsley, onion powder Artichokes and cheddar together.
Turn toast points over and place artichoke mixture on top of the toast points. Place in broiler for roughly 3 minutes. You want the cheese to start to brown and become a little bubbly. Serve immediately
Monday, December 20, 2010
Roasted Pepper Artichoke Dip
Here is another great holiday recipe idea. Roasted Pepper Artichoke Dip is easy to make and fun to eat. Goes great with some garlic toast points, crackers and even some fried ravioli!
1 cup mayonnaise
1 cup grated Parmesan cheese
1 can or jar (12 to 14 ounces) artichoke hearts, drained, not marinated
1/8 teaspoon garlic powder
1/8 teaspoon onion powder, optional
1/4 cup minced roasted red pepper
Combine all ingredients. Spread in a pie plate or shallow baking dish. Bake at 350° for 30 minutes. Serve cold or heat in the oven for about 10 minutes at 350°.
Keep is Simple, Keep it Local!
1 cup mayonnaise
1 cup grated Parmesan cheese
1 can or jar (12 to 14 ounces) artichoke hearts, drained, not marinated
1/8 teaspoon garlic powder
1/8 teaspoon onion powder, optional
1/4 cup minced roasted red pepper
Combine all ingredients. Spread in a pie plate or shallow baking dish. Bake at 350° for 30 minutes. Serve cold or heat in the oven for about 10 minutes at 350°.
Keep is Simple, Keep it Local!
Mushroom Caps
Here is an easy appetizer for any occasion. Great for the Holidays and perfect for a New Years Eve Appetizer!
Cheers!
Crab Stuffed Mushrooms
1 pound large mushrooms
6 tablespoons butter
3 green onions, minced
4 tablespoons minced red bell pepper
4 ounces Jumbo Lump crab (found in most grocery stores)
1 cup fresh fine bread crumbs
1/4 teaspoon salt
1/4 teaspoon Cajun seasoning
2 tablespoons Parmesan cheese
• Wash and trim the end of stems from mushrooms. Take remaining stem out. Chop stems and set aside.
• Melt 2 tablespoons butter to brush over the mushrooms.
• Melt remaining butter in skillet; add reserved chopped stems, minced green onions and red bell pepper. Cook until tender. Combine all with bread crumbs, crab meat, and seasonings.
• Fill each mushrooms, piling up. Sprinkle mushrooms with Parmesan cheese.
• Place in greased baking dish.
• Bake at 350° for roughly 15 minutes or until mushroom caps are tender.
Cheers!
Crab Stuffed Mushrooms
1 pound large mushrooms
6 tablespoons butter
3 green onions, minced
4 tablespoons minced red bell pepper
4 ounces Jumbo Lump crab (found in most grocery stores)
1 cup fresh fine bread crumbs
1/4 teaspoon salt
1/4 teaspoon Cajun seasoning
2 tablespoons Parmesan cheese
• Wash and trim the end of stems from mushrooms. Take remaining stem out. Chop stems and set aside.
• Melt 2 tablespoons butter to brush over the mushrooms.
• Melt remaining butter in skillet; add reserved chopped stems, minced green onions and red bell pepper. Cook until tender. Combine all with bread crumbs, crab meat, and seasonings.
• Fill each mushrooms, piling up. Sprinkle mushrooms with Parmesan cheese.
• Place in greased baking dish.
• Bake at 350° for roughly 15 minutes or until mushroom caps are tender.
Tuesday, December 14, 2010
On the 3rd day my True Love gave to me 3 Swedish meatballs
During the Holiday season one of the most commonly found recipes in any Midwestern celebration is Swedish Meatballs. Some serve as simple appetizers, some as a meal, -though all are a little different. Most are heirloom recipes passed down from generation to generation. I have been handed recipes with Beef, Pork and even Lamb while every grandmother, cook & chef states that theirs is the “real” Swedish meatball. I once had a chef tell me that his original recipe was over 200 years old, though I became suspicious after noticing that the recipe called for Campbell’s Cream of Mushroom soup.
Some recipes are more complex than others, though all are fun to try. When you are handed a recipe for this dish, you have more than likely been handed someone’s tradition.
Below is an easy Swedish Meatball recipe. I was given this recipe from a friend that claims this too is the “real” Swedish Meatball recipe, though I suspect that somewhere out there the original recipe remains a mystery….
Keep it Fresh, Keep it Local!
Richard
The What:
1 pound ground beef
1 pound ground pork
1 cup dry bread crumbs
2 eggs
1/2 c. finely chopped celery
1/2 c. finely chopped onion
1/2 c. finely chopped green bell pepper
2/3 c. milk
2 tablespoons fresh chopped parsley
1 1/2 teaspoons dill
1 teaspoon garlic powder
1/2 teaspoon salt
Sauce Ingredients:
2 cups Half & Half
1 cup Sour Cream
1 small can condensed cream of chicken soup
1 teaspoon salt
1/2 teaspoon caraway seed
Heat oven to 400°F. Combine all meatball ingredients in 3-quart bowl; mix lightly. Shape mixture into 18 balls. Place meatballs in ungreased baking dish. Bake for 35 minutes. Remove from oven.
Combine all sauce ingredients in medium bowl. Pour over meatballs. Continue baking, stirring occasionally, 20 to 25 minutes.
Serve Meatballs over cooked Egg Noodles, and garnish with a little fresh chopped parsley.
Some recipes are more complex than others, though all are fun to try. When you are handed a recipe for this dish, you have more than likely been handed someone’s tradition.
Below is an easy Swedish Meatball recipe. I was given this recipe from a friend that claims this too is the “real” Swedish Meatball recipe, though I suspect that somewhere out there the original recipe remains a mystery….
Keep it Fresh, Keep it Local!
Richard
The What:
1 pound ground beef
1 pound ground pork
1 cup dry bread crumbs
2 eggs
1/2 c. finely chopped celery
1/2 c. finely chopped onion
1/2 c. finely chopped green bell pepper
2/3 c. milk
2 tablespoons fresh chopped parsley
1 1/2 teaspoons dill
1 teaspoon garlic powder
1/2 teaspoon salt
Sauce Ingredients:
2 cups Half & Half
1 cup Sour Cream
1 small can condensed cream of chicken soup
1 teaspoon salt
1/2 teaspoon caraway seed
Heat oven to 400°F. Combine all meatball ingredients in 3-quart bowl; mix lightly. Shape mixture into 18 balls. Place meatballs in ungreased baking dish. Bake for 35 minutes. Remove from oven.
Combine all sauce ingredients in medium bowl. Pour over meatballs. Continue baking, stirring occasionally, 20 to 25 minutes.
Serve Meatballs over cooked Egg Noodles, and garnish with a little fresh chopped parsley.
Friday, December 10, 2010
On the Second day of Christmas my True Love gave to me, Two Cornish Game Hens!
Entertaining or even a small dinner for two, Cornish Game Hens make a perfect meal. They are light, easy to cook, and great to display on a plate -- transforming the novice of cook into the classic trained chef!
Less than a hour to prepare, this recipe will surely be a hit. Great with herb roasted potatoes, a simple rice pilaf or a creamy risotto.
The What:
4 Cornish game hens
Sea salt and pepper to taste
1 Orange, quartered
4 Tablespoons dried apricots
4 Sprigs fresh rosemary
3 Tablespoons olive oil
12 Cloves garlic
1/3 Cup Crofut Prairie Blanc wine
1/3 Cup chicken broth
4 Sprigs fresh rosemary, for garnish
The How
Heat oven to 450 degrees. Rub hens w/ 1 tablespoon of the olive oil. Lightly season hens with S&P. Stuff orange wedge and 1 sprig rosemary in of each bird. Arrange in a large, heavy roasting pan, and arrange apricots and garlic cloves around hens. Roast in oven for roughly 25 minutes, then reduce oven temperature to 350.
In a mixing bowl, whisk together wine, chicken broth, and 2 tablespoons of oil then pour over the birds. Continue roasting about 25 minutes longer, or until the birds are golden brown and juices run clear. (If nervous about the birds being done, place a meat thermometer directly into the thickest part of the breast and be sure it reads 165.)
Transfer hens to a large platter, pouring any cavity juices into the roasting pan. Transfer pan juices and garlic & apricots to a medium saucepan and boil until liquids reduce by half (about 7-8 minutes).
Cut birds in half (lengthwise). Pour sauce over the birds and garnish.
Keep it Simple, Keep it Local!
Richard
Less than a hour to prepare, this recipe will surely be a hit. Great with herb roasted potatoes, a simple rice pilaf or a creamy risotto.
The What:
4 Cornish game hens
Sea salt and pepper to taste
1 Orange, quartered
4 Tablespoons dried apricots
4 Sprigs fresh rosemary
3 Tablespoons olive oil
12 Cloves garlic
1/3 Cup Crofut Prairie Blanc wine
1/3 Cup chicken broth
4 Sprigs fresh rosemary, for garnish
The How
Heat oven to 450 degrees. Rub hens w/ 1 tablespoon of the olive oil. Lightly season hens with S&P. Stuff orange wedge and 1 sprig rosemary in of each bird. Arrange in a large, heavy roasting pan, and arrange apricots and garlic cloves around hens. Roast in oven for roughly 25 minutes, then reduce oven temperature to 350.
In a mixing bowl, whisk together wine, chicken broth, and 2 tablespoons of oil then pour over the birds. Continue roasting about 25 minutes longer, or until the birds are golden brown and juices run clear. (If nervous about the birds being done, place a meat thermometer directly into the thickest part of the breast and be sure it reads 165.)
Transfer hens to a large platter, pouring any cavity juices into the roasting pan. Transfer pan juices and garlic & apricots to a medium saucepan and boil until liquids reduce by half (about 7-8 minutes).
Cut birds in half (lengthwise). Pour sauce over the birds and garnish.
Keep it Simple, Keep it Local!
Richard
Thursday, December 9, 2010
Tis’ Season For the Crofut - 12 Recipes Of Christmas!
On the first day of Christmas my truelove gave to me ...I big hunk of meat called prime Rib! (..Yeah me!!)
The Holidays are always about tradition and what is more traditional in the Midwest than Prime Rib on Christmas Eve? Some people may shy from this mammoth piece of meat, though it is the easiest to prepare of all red meats. All you need is some simple seasonings, a couple carrots, celery and onions on a bottom of a roasting pan and oven. What could be hard about that?
Start off with a raw prime rib. They're often around 16 pounds, but most butchers are more than happy to cut you a specific weight.
Prime Rib Rub
1 c. Montreal Steak Seasoning
1/4 c. Ground Coffee
Simply mix together the coffee grounds and the montreal seasoning. I know that some are hesitant to use coffee, but it intensifies the flavor of the beef in which the manner we are going to roast it.
In a roasting pan larger enough for the beef, place a couple handfuls of large chopped carrots, celery and onions. This is simply just lay the roast upon to not only keep the roast from sticking to the pan, to also give flavor to the sauce which we will talk about later...
Cover the roast with the rub, place in the pan and put it in a 500 degree oven for 20 minutes. I call this step “Blasting”. You are simply dry-searing the beef to lock in the juices. After 20 minutes, turn the oven down to 200 degrees for roughly 60 minutes or until the middle of the roast reaches the temperature of 135 degrees. Pull from oven and let rest for a minimum 10 minutes before slicing.
The outer cuts should be a perfect medium and the center should be a perfect medium rare for the die-hard carnivores.
Now lets talk sauce.
Most Prime Rib is served with a simple mixture of half sour cream and half grated horseradish mixed together. (Those of you that know me, know I’m not like most.)
Strain out the veggies and reserve the pan juices. Place a sauce pan on medium high heat and melt 2 tablespoons of butter. Stir in a couple tablespoons of flour to create a light roux. To the roux, add pan drippings and 2 cups Crofut North Woods or Frontenac and bring to a boil to thicken. Season with salt and pepper. I like to add a little horseradish to the wine sauce and serve on the side of the perfected cut of meat... Yum!
On A Side Note: Why start a new tradition and purchase your meat from many local farmers and growers listed on the Minnesota Grown Website?
Keep it Simple, Keep it Local
-Richard
The Holidays are always about tradition and what is more traditional in the Midwest than Prime Rib on Christmas Eve? Some people may shy from this mammoth piece of meat, though it is the easiest to prepare of all red meats. All you need is some simple seasonings, a couple carrots, celery and onions on a bottom of a roasting pan and oven. What could be hard about that?
Start off with a raw prime rib. They're often around 16 pounds, but most butchers are more than happy to cut you a specific weight.
Prime Rib Rub
1 c. Montreal Steak Seasoning
1/4 c. Ground Coffee
Simply mix together the coffee grounds and the montreal seasoning. I know that some are hesitant to use coffee, but it intensifies the flavor of the beef in which the manner we are going to roast it.
In a roasting pan larger enough for the beef, place a couple handfuls of large chopped carrots, celery and onions. This is simply just lay the roast upon to not only keep the roast from sticking to the pan, to also give flavor to the sauce which we will talk about later...
Cover the roast with the rub, place in the pan and put it in a 500 degree oven for 20 minutes. I call this step “Blasting”. You are simply dry-searing the beef to lock in the juices. After 20 minutes, turn the oven down to 200 degrees for roughly 60 minutes or until the middle of the roast reaches the temperature of 135 degrees. Pull from oven and let rest for a minimum 10 minutes before slicing.
The outer cuts should be a perfect medium and the center should be a perfect medium rare for the die-hard carnivores.
Now lets talk sauce.
Most Prime Rib is served with a simple mixture of half sour cream and half grated horseradish mixed together. (Those of you that know me, know I’m not like most.)
Strain out the veggies and reserve the pan juices. Place a sauce pan on medium high heat and melt 2 tablespoons of butter. Stir in a couple tablespoons of flour to create a light roux. To the roux, add pan drippings and 2 cups Crofut North Woods or Frontenac and bring to a boil to thicken. Season with salt and pepper. I like to add a little horseradish to the wine sauce and serve on the side of the perfected cut of meat... Yum!
On A Side Note: Why start a new tradition and purchase your meat from many local farmers and growers listed on the Minnesota Grown Website?
Keep it Simple, Keep it Local
-Richard
Wednesday, November 10, 2010
What is Booyah?
Booyah is a super “stick to your ribs” soup-stew made with chicken. While chicken soup is universal and variations of this dish can be found in many cultures world wide, northeastern Wisconsin is the only place in the world where Chicken Booyah is found. It is a favorite at the many festivals, church picnics, bazaars, and any other large gathering in the northeast part of Wisconsin. This chicken soup is typically made in large 10 or 20-gallon batches, cooked outdoors over a wood fire, and worked on by several people at once. Restaurants have their own special recipe. Booyah is lovingly called “Belgian Penicillin.”
The first Belgian immigrants arrived in Wisconsin in 1853. These immigrants were from the French-speaking part of Belgium, with their own language called "Walloon." Walloon is not a version of French. It is a language with its own grammar and vocabulary. Even today, the area settled by these people in Wisconsin, they settled in a corner of eastern Wisconsin near Lake Michigan, is known as the Walloon area. The theory is that the uneducated Belgian could not spell, thus writing down the word he heard.
It is believed that the word “Booyah” comes from the word “bouillon.” Another theory is that the word comes from the French word “bouillir,” but also like the Walloon word "bouyu" (pronounced like "boo-yu" with a "u" between and with the French pronunciation of the letter). For years people have been trying to figure out the origination and what makes it so special. Yannick Bauthière of Gembloux, Belgium sent me the following information:
In history, Walloons spoke Walloon. Only the most educated people (counts, dukes, scholars, monks, etc.) spoke French as a second language. Our people started to learn French when Belgium was created, in 1830. And even then, Walloon remained our main language until World War II. My grand father spoke Walloon much better than French. So, most settlers coming from Wallonia hardly spoke much French. That's why, in my humble opinion, "booyah" doesn't come from French "bouillon" or "bouillir" but from Walloon "bouyon" or "bouyu". But that's just my opinion !!!!
Chicken Booyah - How To Make Chicken Booyah
This is one of those delicious recipes that will make a large quantity. Plan to have family and friends over to help you eat it.
1 (4- to 5- pound) whole roasting chicken, cut into quarters
1 pound beef stew meat, bones included
1 pound pork stew meat, bones included
2 large onions, chopped and divided
4 quarts water, divided
6 carrots, diced
6 potatoes, peeled and diced
1 cup fresh or frozen peas
1 small bunch celery, diced
1 (28-ounce) can whole tomatoes, undrained and cut up*
Salt and freshly ground black pepper to taste
* To easily prepare the tomatoes, use a sharp knife and cut the tomatoes while still in the can.
In a large soup pot or cast-iron Dutch Oven over medium heat, add chicken, beef, pork, 1/2 of chopped onions, and 2 quarts water; cover and bring to a boil, Reduce head to low and simmer 20 to 30 minutes until chicken is tender and the meat falls from the bone; remove chicken from the pot to a large bowl and set aside to cool (when cool, take meat from the bones and cut into pieces). Refrigerate cooked chicken until ready to use.
Continue to cook beef and pork approximately 1 1/2 to 2 hours or until tender. Remove beef and pork from the pot to a large bowl and let cool (when cool, take meat from the bones and cut into pieces). Refrigerate beef and pork until ready to use.
Strain the stock, place in refrigerator, and let cool. When cool, remove fat from surface of stock. Return cooled and strained stock to soup pot. Add remaining 2 quarts water; bring to a boil. Reduce heat to low and add remaining onions, carrots, and potatoes; simmer 10 to 15 minutes or until vegetables are tender. Add chicken, beef, pork, peas, celery, tomatoes, salt and peppers; simmer until thoroughly heated. Serve in large soup bowls.
Makes 10 to 12 servings.
The first Belgian immigrants arrived in Wisconsin in 1853. These immigrants were from the French-speaking part of Belgium, with their own language called "Walloon." Walloon is not a version of French. It is a language with its own grammar and vocabulary. Even today, the area settled by these people in Wisconsin, they settled in a corner of eastern Wisconsin near Lake Michigan, is known as the Walloon area. The theory is that the uneducated Belgian could not spell, thus writing down the word he heard.
It is believed that the word “Booyah” comes from the word “bouillon.” Another theory is that the word comes from the French word “bouillir,” but also like the Walloon word "bouyu" (pronounced like "boo-yu" with a "u" between and with the French pronunciation of the letter). For years people have been trying to figure out the origination and what makes it so special. Yannick Bauthière of Gembloux, Belgium sent me the following information:
In history, Walloons spoke Walloon. Only the most educated people (counts, dukes, scholars, monks, etc.) spoke French as a second language. Our people started to learn French when Belgium was created, in 1830. And even then, Walloon remained our main language until World War II. My grand father spoke Walloon much better than French. So, most settlers coming from Wallonia hardly spoke much French. That's why, in my humble opinion, "booyah" doesn't come from French "bouillon" or "bouillir" but from Walloon "bouyon" or "bouyu". But that's just my opinion !!!!
Chicken Booyah - How To Make Chicken Booyah
This is one of those delicious recipes that will make a large quantity. Plan to have family and friends over to help you eat it.
1 (4- to 5- pound) whole roasting chicken, cut into quarters
1 pound beef stew meat, bones included
1 pound pork stew meat, bones included
2 large onions, chopped and divided
4 quarts water, divided
6 carrots, diced
6 potatoes, peeled and diced
1 cup fresh or frozen peas
1 small bunch celery, diced
1 (28-ounce) can whole tomatoes, undrained and cut up*
Salt and freshly ground black pepper to taste
* To easily prepare the tomatoes, use a sharp knife and cut the tomatoes while still in the can.
In a large soup pot or cast-iron Dutch Oven over medium heat, add chicken, beef, pork, 1/2 of chopped onions, and 2 quarts water; cover and bring to a boil, Reduce head to low and simmer 20 to 30 minutes until chicken is tender and the meat falls from the bone; remove chicken from the pot to a large bowl and set aside to cool (when cool, take meat from the bones and cut into pieces). Refrigerate cooked chicken until ready to use.
Continue to cook beef and pork approximately 1 1/2 to 2 hours or until tender. Remove beef and pork from the pot to a large bowl and let cool (when cool, take meat from the bones and cut into pieces). Refrigerate beef and pork until ready to use.
Strain the stock, place in refrigerator, and let cool. When cool, remove fat from surface of stock. Return cooled and strained stock to soup pot. Add remaining 2 quarts water; bring to a boil. Reduce heat to low and add remaining onions, carrots, and potatoes; simmer 10 to 15 minutes or until vegetables are tender. Add chicken, beef, pork, peas, celery, tomatoes, salt and peppers; simmer until thoroughly heated. Serve in large soup bowls.
Makes 10 to 12 servings.
Friday, August 6, 2010
Canned Tuna!!! Are you kidding??
Imagine you have unexpected guests arriving soon. You look in the fridge and see nothing but half-filled jars of condiments. There's a couple hot sauce packets, some mayo, maybe some assorted mustards that are just sitting on the door panel and of questionable age. You look in the pantry, and see half-filled bags of “stuff” held together with clothespins or an old rubber band, and a bunch of spices you had no idea you owned. What are you going to do??
This recipe may be just what you need. This was given to me by a friend who happens to be one of the biggest food snobs I know. The words “you got to trust me” were spoken upon delivery. I don’t like canned tuna. I don’t like the thought of using it in anything, so why would I get this recipe, much less post it on the internet??
Had anyone else passed me this recipe, I would not have even tried it. But here I am, passing this along to you with the words "You gotta Trust me!"
Please note that this recipe was made for lettuce wraps, pita chips or even a cold slice of cucumber. Do NOT try it on bread like a typical tuna salad, or you'll want to poke me in the eye.
1 can Yellowfin Tuna chunked
2 T Sambal Olek (found in any asian store or any bachelors fridge)
2 T Sesame Oil
2 T Hellmans light mayo
1/2 T Light Soy Sauce
1/2 T kosher Salt
1/2 T Black Sesame Seed
1 tsp. Crushed Red Pepper
1/2 T Honey
1/4 C Dried Cranberries
2 Stalks Green Onion (chopped)
1/4 C Carrot (fine chopped or grated)
1 tsp. Ground Ginger
1/4 C Fresh Cilantro (chopped)
Mix it all together in a bowl and it can be kept in the fridge overnight. In fact, it seems to get better the next day...
This recipe may be just what you need. This was given to me by a friend who happens to be one of the biggest food snobs I know. The words “you got to trust me” were spoken upon delivery. I don’t like canned tuna. I don’t like the thought of using it in anything, so why would I get this recipe, much less post it on the internet??
Had anyone else passed me this recipe, I would not have even tried it. But here I am, passing this along to you with the words "You gotta Trust me!"
Please note that this recipe was made for lettuce wraps, pita chips or even a cold slice of cucumber. Do NOT try it on bread like a typical tuna salad, or you'll want to poke me in the eye.
1 can Yellowfin Tuna chunked
2 T Sambal Olek (found in any asian store or any bachelors fridge)
2 T Sesame Oil
2 T Hellmans light mayo
1/2 T Light Soy Sauce
1/2 T kosher Salt
1/2 T Black Sesame Seed
1 tsp. Crushed Red Pepper
1/2 T Honey
1/4 C Dried Cranberries
2 Stalks Green Onion (chopped)
1/4 C Carrot (fine chopped or grated)
1 tsp. Ground Ginger
1/4 C Fresh Cilantro (chopped)
Mix it all together in a bowl and it can be kept in the fridge overnight. In fact, it seems to get better the next day...
Monday, August 2, 2010
Bison "French Dip"
This recipe is as easy as one can be. I like to serve them on the potato rolls. We served it at the July Fun With Wine event at the vineyard, and it was a big hit!
The key note to the Bison recipe is to reserve the juices once the roast is cooked. Serve the juice in a little bowl and dip the sandwiches in like a 'French Dip'. Also Molly made a blue cheese sauce for the Bison. It was simply amablu cheese (a good Gorgonzola will also work), sour cream, little splash of heavy cream and dash of chopped parsley seasoned with a little sea salt and black pepper.
1 Bison chuck roast
1 Onion, chopped
2 cups Northwoods or Frontenac Crofut wine
Salt & Pepper
1 Crockpot
Place chopped onion on the bottom of the crock pot. Season the bison w/ Salt and Pepper (it's ok to be liberal when seasoning). Place the roast on top of the onion, pour in 2 cups wine. Turn crock pot on high for about 5-6 hours. While roasting, it is always a good idea to drive to winery and pick up more wine for dinner....
Caramelized onions
Slice 2 large yellow onions. In a sauce pan melt 1/2 stick of butter. Toss in the onions and stir over medium heat, stirring occasionally. When the onions begin to get some color (about 20 minutes), pour in a splash of Frontenac or Northwoods. Let cook for about 5 more minutes. Season with a little salt & pepper.
The key note to the Bison recipe is to reserve the juices once the roast is cooked. Serve the juice in a little bowl and dip the sandwiches in like a 'French Dip'. Also Molly made a blue cheese sauce for the Bison. It was simply amablu cheese (a good Gorgonzola will also work), sour cream, little splash of heavy cream and dash of chopped parsley seasoned with a little sea salt and black pepper.
1 Bison chuck roast
1 Onion, chopped
2 cups Northwoods or Frontenac Crofut wine
Salt & Pepper
1 Crockpot
Place chopped onion on the bottom of the crock pot. Season the bison w/ Salt and Pepper (it's ok to be liberal when seasoning). Place the roast on top of the onion, pour in 2 cups wine. Turn crock pot on high for about 5-6 hours. While roasting, it is always a good idea to drive to winery and pick up more wine for dinner....
Caramelized onions
Slice 2 large yellow onions. In a sauce pan melt 1/2 stick of butter. Toss in the onions and stir over medium heat, stirring occasionally. When the onions begin to get some color (about 20 minutes), pour in a splash of Frontenac or Northwoods. Let cook for about 5 more minutes. Season with a little salt & pepper.
Wednesday, June 30, 2010
Wine for Breakfast?
Chefs and magicians are a lot alike. We get credit and applause for simply making easy things look difficult. Sunday morning I opened up my fridge, saw I had a little of Don’s Essence du Nord, a couple eggs, a few pieces of bacon, some crusty bread and asparagus. Looked at condiments side in the fridge and ten minutes later, magic appeared.
I use the word "magic" sarcastically because food should be simple and fresh. Anyone can toast some bread, poach an egg, fry some bacon and cook some asparagus. Why pay top dollar for a brunch when you can stay at home and create one with what you already have in the fridge? I say we all slow down this summer and enjoy the little things.
Keep it Simple, Keep it Fresh and Keep it Local
Richard
Easy Essence du Hollandaise
Most French chefs will scoff at this version of Hollandaise. This is not made for them; it is intended for the typical cook at home.
2 egg yolks
1 T. stone ground mustard
1 T. fresh-squeezed lemon juice
Pinch white pepper
Drop of Worcestershire sauce
1 T. Crofut Essence Du Nord
2 sticks butter (Melted)
Salt to season
Fill the bottom of a double boiler halfway with water. If you do not have a double boiler, fill a sauce pan half way with water and use a mixing bowl that covers the sauce pan. Just make sure that the water does not touch the pan. Bring water to a simmer. In the top of the double boiler, whip together egg yolks, lemon juice, white pepper, Worcestershire sauce, and wine.
Add the melted butter to egg yolk mixture slowly while whipping the eggs. If hollandaise begins to get too thick you can always add a little hot water to thin it out. Continue to whisk until all the butter is incorporated into the eggs. Take off heat, cover and wait until serving.
Monday, June 28, 2010
Fun w/ Food & Wine 6/27/2010
Thanks again for all those that came out to the vineyard this past weekend. It was fun to not only see some familiar faces, but it was great to see new faces coming out enjoying the food, wine, scenery and most of all supporting local crowers!
As promised, I will post some of the recipes that were featured though please bear with me as like the Fun w/ Food & Wine events, the recipes are more spontaneous than rehearsed. Controlled chaos at its best!
Any Comments, Suggestions or questions please send us a note to funfoodwine@gmail.com.
Ginger-Teriyaki Shrimp & Miso Cabbage Slaw, Served w/ River Valley White
“What could be better than orange, ginger and teriyaki over grilled shrimp on a summer day? As stated over and over again, Molly and I like to keep these Fun w/ Food & Wine recipes simple so anyone can do at home. Fun w/ Food & Wine is not about the complexity of a recipe, but simplicity as the easier the recipe, the more time to spend enjoying friends, family and great local wine during our short Minnesota summers.”
Shrimp Marinade
8 shrimp
1 orange (sliced wedge style)
1/2 cup teriyaki sauce
1T Fresh Ginger (Pureed in food processor)
1t. Garlic (Chopped)
Soak wooden skewers in water for about an hour. Stir teriyaki, ginger and garlic together and pout over shrimp. Let sit for hour in the fridge. Skewer shrimp and orange wedges. Grill for 2 minutes per side and serve over miso slaw.
Slaw Dressing:
1/2 cup Mayo
1/4 cup Rice Wine Vinegar
1 T. Honey
1 T. White Miso
Tossed w/ Shredded Cabbage
Ahi Steak Sandwich and Cilantro Pumpkin Seed Pesto, Served w/ Frontenac Gris
“This recipe comes from the beginning of my career in early '90s. This recipe was a popular lunch at the original Pickled Parrot in Minneapolis. Chef Steve Meyer came up with this recipe. I owe my culinary career to Steve for having faith in a long haired kid that brought nothing to the table but drive and passion.”
2 5 oz Ahi steaks
1 bunch cilantro
1 clove garlic
1/4 cup toasted pumpkin seeds
1 cup olive oil
Salt & Pepper Taste
1 T. Cajun seasoning
1 Roma tomato (sliced)
Whole Wheat or Wild Rice bun
(For this recipe we used Paul Prudhomme’s “Poultry Magic” as the Cajun seasoning. Odd I know, but it just works...)
Cilantro Pesto
In blender or food processor toss in Cilantro, Garlic, Pumpkin seeds and pulse while slowly pouring in olive oil. Set aside.
Pour a little olive oil over ahi and dredge in Cajun seasoning. Grill until desired temperature. I like it about 3 minutes on each side, so that the ahi has some pink in the middle. Serve on bun, Dollop pesto on top. A little red leaf lettuce and sliced Roma tomato and suddenly your back at the original Pickled Parrot. Only thing missing is one of Sharky’s Bloody Mary’s.
\m/ Richard
As promised, I will post some of the recipes that were featured though please bear with me as like the Fun w/ Food & Wine events, the recipes are more spontaneous than rehearsed. Controlled chaos at its best!
Any Comments, Suggestions or questions please send us a note to funfoodwine@gmail.com.
Ginger-Teriyaki Shrimp & Miso Cabbage Slaw, Served w/ River Valley White
“What could be better than orange, ginger and teriyaki over grilled shrimp on a summer day? As stated over and over again, Molly and I like to keep these Fun w/ Food & Wine recipes simple so anyone can do at home. Fun w/ Food & Wine is not about the complexity of a recipe, but simplicity as the easier the recipe, the more time to spend enjoying friends, family and great local wine during our short Minnesota summers.”
Shrimp Marinade
8 shrimp
1 orange (sliced wedge style)
1/2 cup teriyaki sauce
1T Fresh Ginger (Pureed in food processor)
1t. Garlic (Chopped)
Soak wooden skewers in water for about an hour. Stir teriyaki, ginger and garlic together and pout over shrimp. Let sit for hour in the fridge. Skewer shrimp and orange wedges. Grill for 2 minutes per side and serve over miso slaw.
Slaw Dressing:
1/2 cup Mayo
1/4 cup Rice Wine Vinegar
1 T. Honey
1 T. White Miso
Tossed w/ Shredded Cabbage
Ahi Steak Sandwich and Cilantro Pumpkin Seed Pesto, Served w/ Frontenac Gris
“This recipe comes from the beginning of my career in early '90s. This recipe was a popular lunch at the original Pickled Parrot in Minneapolis. Chef Steve Meyer came up with this recipe. I owe my culinary career to Steve for having faith in a long haired kid that brought nothing to the table but drive and passion.”
2 5 oz Ahi steaks
1 bunch cilantro
1 clove garlic
1/4 cup toasted pumpkin seeds
1 cup olive oil
Salt & Pepper Taste
1 T. Cajun seasoning
1 Roma tomato (sliced)
Whole Wheat or Wild Rice bun
(For this recipe we used Paul Prudhomme’s “Poultry Magic” as the Cajun seasoning. Odd I know, but it just works...)
Cilantro Pesto
In blender or food processor toss in Cilantro, Garlic, Pumpkin seeds and pulse while slowly pouring in olive oil. Set aside.
Pour a little olive oil over ahi and dredge in Cajun seasoning. Grill until desired temperature. I like it about 3 minutes on each side, so that the ahi has some pink in the middle. Serve on bun, Dollop pesto on top. A little red leaf lettuce and sliced Roma tomato and suddenly your back at the original Pickled Parrot. Only thing missing is one of Sharky’s Bloody Mary’s.
\m/ Richard
Friday, June 4, 2010
It’s Summer! ....Now what?
One of the biggest dilemmas of summer time is the get together. Let’s face when most are invited to a gathering at the lake, a picnic or even simple “let’s just get together”, we always ask ourselves what should we bring? If it’s Aunt Anne’s Tater Salad, Claire’s Tuna Noodle or even Dennis’ Doritos Slaw (Yes I’m afraid that is a true salad) the first thing to take into consideration is Food Safety.
Summer Safety Tips: Time & temperature is key to providing a safe summer meal and with the heat increasing as the days get longer time provides an even bigger role. When serving outside, following these three simple rules can help ensure a safe summer get together!
1. Keep hot foods hot and cold food cold, though on a 90+ degree day sometimes a potato salad can quickly wear out its welcome.
2. Try to keep waste down by keeping a back-up in a tight iced cooler and refill as necessary.
3. Never let food sit out for more than an hour and once it has been served, be sure to throw away any remaining leftovers!
Here are a few composed salad recipes from back in the day that still work great for the summer outings!
Keep it Simple, Keep it Fresh and Keep it Local!
\m/ Richard
Salad w/ Buttermilk dressing
(an old Martha Stewart recipe that holds its own to this day)
The What
8 slices bacon
half baguette, sliced into 3/4 inch cubes (about 4 cups)
2 tablespoons olive oil salt and pepper
1/3 cup buttermilk
3 tablespoons mayonnaise
2 tablespoons apple cider vinegar
1 green onion, trimmed and thinly sliced BLT
1 pound romaine hearts, coarsely chopped
1 pint grape tomatoes, halved
The How
Preheat oven to 375°. Arrange bacon in a single layer on 1/2 of a rimmed baking sheet. On the other side of the baking sheet, add the bread cubes and toss with the olive oil. Bake for 15 minutes, tossing the bread cubes halfway through. The bacon should be crisp and the bread cubes are toasted. Crumble the bacon into large pieces.
In a large bowl, whisk together buttermilk, mayonnaise, vinegar, and green onions. Season with salt and pepper. Add in lettuce, tomatoes bacon and croutons; toss to coat with dressing. Serve immediately.
Easy Three Bean Salad
The What:
1 1/2 cups frozen shelled edamame (8 ounces)
1/4 cup olive oil
1 teaspoon ground cumin
1 (15-ounce) can black beans, drained and rinsed
1 (15-ounce) can black-eyed peas, drained and rinsed
1/2 cup chopped red onion
2 cups thinly sliced celery
2 tablespoons fresh lime juice
1/2 cup chopped fresh cilantro
1 teaspoon finely chopped garlic
1 1/2 teaspoons salt
1/4 teaspoon black pepper
The How:
Cook edamame in a 1 1/2 - to 2-quart saucepan of boiling salted water, uncovered, 4 minutes. Drain in a colander, then rinse under cold water to stop cooking.
Heat oil in a small heavy skillet over moderately low heat until hot but not smoking, then cook cumin, stirring, until fragrant and a shade darker, about 30 seconds. Pour into a large heatproof bowl.
Add edamame and remaining ingredients to cumin oil and toss to coat. Let stand 10 minutes for flavors to blend.
Simple Grilled Vegetable Salad
Dressing
3 tablespoons red wine vinegar1 shallot, finely chopped
1 garlic clove, minced
1 tablespoon chopped fresh Italian parsley
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh dill
1 tablespoon Dijon mustard
1 tablespoon fresh lemon juice
3/4 cup extra-virgin olive oil
Veggies
20 asparagus spears, each trimmed to 5-inch length
8 green onions, green tops trimmed
4 medium zucchini each cut lengthwise into 1/4- to 1/3-inch-thick slices
2 large ears of corn, husked
4 medium heads of Belgian endive
2 small heads of radicchio, halved through core
6 roma tomatoes, halved lengthwise
Dressing: Combine first 9 ingredients in medium bowl. Gradually whisk in oil; season with salt and pepper.
Veggie: Heat Grill to Medium. Arrange all vegetables on baking sheet or cutting board. Lightly brush all vegetables with oil; sprinkle with salt and pepper. Grill asparagus, green onions, zucchini, and corn until lightly charred and just tender, turning occasionally, All Veggies will be done at different times so cook until desired temp. Place veggies back on baking sheet or cutting board.
Grill endive and radicchio until lightly charred, turning often, this should take about 5 minutes. Place with other veggies. Place tomatoes, skin side down, on grill and cook until just charred. Turn tomatoes; grill until just beginning to soften.
Cut asparagus, green onions, and zucchini crosswise into 1-inch pieces; place in large bowl. Cut corn kernels from cobs; add to bowl. Cut endive in half lengthwise. Remove cores from endive and radicchio. Chop into 1/2- to 3/4-inch pieces; add to bowl. Coarsely chop tomatoes. Using slotted spoon, add tomatoes to bowl. Let stand at room temperature. Mix dressing into vegetables. S& P to taste!
Summer Safety Tips: Time & temperature is key to providing a safe summer meal and with the heat increasing as the days get longer time provides an even bigger role. When serving outside, following these three simple rules can help ensure a safe summer get together!
1. Keep hot foods hot and cold food cold, though on a 90+ degree day sometimes a potato salad can quickly wear out its welcome.
2. Try to keep waste down by keeping a back-up in a tight iced cooler and refill as necessary.
3. Never let food sit out for more than an hour and once it has been served, be sure to throw away any remaining leftovers!
Here are a few composed salad recipes from back in the day that still work great for the summer outings!
Keep it Simple, Keep it Fresh and Keep it Local!
\m/ Richard
Salad w/ Buttermilk dressing
(an old Martha Stewart recipe that holds its own to this day)
The What
8 slices bacon
half baguette, sliced into 3/4 inch cubes (about 4 cups)
2 tablespoons olive oil salt and pepper
1/3 cup buttermilk
3 tablespoons mayonnaise
2 tablespoons apple cider vinegar
1 green onion, trimmed and thinly sliced BLT
1 pound romaine hearts, coarsely chopped
1 pint grape tomatoes, halved
The How
Preheat oven to 375°. Arrange bacon in a single layer on 1/2 of a rimmed baking sheet. On the other side of the baking sheet, add the bread cubes and toss with the olive oil. Bake for 15 minutes, tossing the bread cubes halfway through. The bacon should be crisp and the bread cubes are toasted. Crumble the bacon into large pieces.
In a large bowl, whisk together buttermilk, mayonnaise, vinegar, and green onions. Season with salt and pepper. Add in lettuce, tomatoes bacon and croutons; toss to coat with dressing. Serve immediately.
Easy Three Bean Salad
The What:
1 1/2 cups frozen shelled edamame (8 ounces)
1/4 cup olive oil
1 teaspoon ground cumin
1 (15-ounce) can black beans, drained and rinsed
1 (15-ounce) can black-eyed peas, drained and rinsed
1/2 cup chopped red onion
2 cups thinly sliced celery
2 tablespoons fresh lime juice
1/2 cup chopped fresh cilantro
1 teaspoon finely chopped garlic
1 1/2 teaspoons salt
1/4 teaspoon black pepper
The How:
Cook edamame in a 1 1/2 - to 2-quart saucepan of boiling salted water, uncovered, 4 minutes. Drain in a colander, then rinse under cold water to stop cooking.
Heat oil in a small heavy skillet over moderately low heat until hot but not smoking, then cook cumin, stirring, until fragrant and a shade darker, about 30 seconds. Pour into a large heatproof bowl.
Add edamame and remaining ingredients to cumin oil and toss to coat. Let stand 10 minutes for flavors to blend.
Simple Grilled Vegetable Salad
Dressing
3 tablespoons red wine vinegar1 shallot, finely chopped
1 garlic clove, minced
1 tablespoon chopped fresh Italian parsley
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh dill
1 tablespoon Dijon mustard
1 tablespoon fresh lemon juice
3/4 cup extra-virgin olive oil
Veggies
20 asparagus spears, each trimmed to 5-inch length
8 green onions, green tops trimmed
4 medium zucchini each cut lengthwise into 1/4- to 1/3-inch-thick slices
2 large ears of corn, husked
4 medium heads of Belgian endive
2 small heads of radicchio, halved through core
6 roma tomatoes, halved lengthwise
Dressing: Combine first 9 ingredients in medium bowl. Gradually whisk in oil; season with salt and pepper.
Veggie: Heat Grill to Medium. Arrange all vegetables on baking sheet or cutting board. Lightly brush all vegetables with oil; sprinkle with salt and pepper. Grill asparagus, green onions, zucchini, and corn until lightly charred and just tender, turning occasionally, All Veggies will be done at different times so cook until desired temp. Place veggies back on baking sheet or cutting board.
Grill endive and radicchio until lightly charred, turning often, this should take about 5 minutes. Place with other veggies. Place tomatoes, skin side down, on grill and cook until just charred. Turn tomatoes; grill until just beginning to soften.
Cut asparagus, green onions, and zucchini crosswise into 1-inch pieces; place in large bowl. Cut corn kernels from cobs; add to bowl. Cut endive in half lengthwise. Remove cores from endive and radicchio. Chop into 1/2- to 3/4-inch pieces; add to bowl. Coarsely chop tomatoes. Using slotted spoon, add tomatoes to bowl. Let stand at room temperature. Mix dressing into vegetables. S& P to taste!
Wednesday, May 26, 2010
Keep It Local - Rhubarb Strawberry Cream Pie
Recently Molly and I decided to head to Minneapolis and roam around the Minneapolis Farmers Market. We got in the car and drove the 52 miles only to wonder where all the pineapple farms in Minnesota are? Also, when looking at the signs above each vendor I wondered what “licensed re-seller” meant? Could go to the grocery store, buy a case of avocados and sell them at a farmers market? I’m not bagging on the Minneapolis Farmers Market as local farmers DO get a chance to get up each morning to sell their passions and goods, I am simply wondering... how can we truly support the local farmers and growers within reach of our own community?
I found it. The Minnesota Department of Agriculture has its own website with a search engine that lists all the local & CSA Farms (Community support Agriculture), retailers and pretty much anything food stuff by simply typing in your zip code!
www.minnesotagrown.com
I had no idea that I have 95 options of supporting my local farmers and retailers within 20 miles from my house. I knew New Prague and Prior Lake had great farmers markets, though I had no idea Lakeville, Apple Valley and even Burnsville have local farmers markets too.
It is all in the website. Check it out and keep it Local!!
Speaking of keeping it local... Working in a professional kitchen I am fortunate to work with some pretty amazing people and even better cooks. This recipe was given to me by a friend who has a passion for baking and keeping it simple.
I can not pretend that this is my recipe as I have stated many times in the past that I do not & can not bake! Give me a grill, a sauté pan or a broiler and I can do some cool things, but give me a measuring cup and an oven and I will wreck what ever I try though even I can make this dessert! Top it with some Vanilla Bean Ice Cream!
Rhubarb Strawberry Cream Pie
That’s Right... I said Cream Pie. As soon as you try this, you will see what I mean! Yum!
The What
1 1/2 cups white sugar
1/4 cup all-purpose flour
3/4 teaspoon ground nutmeg
3 eggs, beaten 4 cups chopped rhubarb
3 cups halved fresh strawberries
2 Pillsbury 9 inch pie crust
1 egg white
The How
1. Set oven to 400
2. In a large bowl, mix together sugar, flour, and nutmeg. Stir in eggs. Fold in rhubarb and strawberries making sure to coat well. Pour mixture into pie crust. Place second crust on top being sure to cut slits into it to vent steam. Brush egg white on top crust.
3. Bake roughly 50 to 60 minutes or until rhubarb is tender and crust is golden.
\m/ Richard
I found it. The Minnesota Department of Agriculture has its own website with a search engine that lists all the local & CSA Farms (Community support Agriculture), retailers and pretty much anything food stuff by simply typing in your zip code!
www.minnesotagrown.com
I had no idea that I have 95 options of supporting my local farmers and retailers within 20 miles from my house. I knew New Prague and Prior Lake had great farmers markets, though I had no idea Lakeville, Apple Valley and even Burnsville have local farmers markets too.
It is all in the website. Check it out and keep it Local!!
Speaking of keeping it local... Working in a professional kitchen I am fortunate to work with some pretty amazing people and even better cooks. This recipe was given to me by a friend who has a passion for baking and keeping it simple.
I can not pretend that this is my recipe as I have stated many times in the past that I do not & can not bake! Give me a grill, a sauté pan or a broiler and I can do some cool things, but give me a measuring cup and an oven and I will wreck what ever I try though even I can make this dessert! Top it with some Vanilla Bean Ice Cream!
Rhubarb Strawberry Cream Pie
That’s Right... I said Cream Pie. As soon as you try this, you will see what I mean! Yum!
The What
1 1/2 cups white sugar
1/4 cup all-purpose flour
3/4 teaspoon ground nutmeg
3 eggs, beaten 4 cups chopped rhubarb
3 cups halved fresh strawberries
2 Pillsbury 9 inch pie crust
1 egg white
The How
1. Set oven to 400
2. In a large bowl, mix together sugar, flour, and nutmeg. Stir in eggs. Fold in rhubarb and strawberries making sure to coat well. Pour mixture into pie crust. Place second crust on top being sure to cut slits into it to vent steam. Brush egg white on top crust.
3. Bake roughly 50 to 60 minutes or until rhubarb is tender and crust is golden.
\m/ Richard
Monday, May 17, 2010
Fresh Herbs
In the past year or two, patio herb gardening has become all the rage. It’s easy, it’s fresh and it gives home cooks spontaneity. Instead of searching through the stores looking for expensive small portioned herbs, we now have them freshly growing throughout spring and summer right outside our kitchen windows. Whether we want to snip chives for a garnish or add fresh basil to diced tomatoes for quick Bruschetta, gardening fresh herbs are as easy to grow as they are wonderful to use. I do not have a green thumb by any means yet I have been successful at growing fresh herbs by doing something I do best… Forget about them!
Get a flower box, a little soil, some of your favorite herbs, plant, water and let them do all the work! Thyme, Chives, Rosemary, Basil, Tarragon, Parsley and even Lemon Grass have all found its way to my patio. Nothing is more fun for me than having opportunity to improvise in my cooking by being able to walk three steps from the grill and have all these fresh herbs available. Besides, we eat with our eyes first and what better way to serve food in our homes than adding a little garnish!
Here's a recipe to give you a simple taste of spring using your fresh herbs. I tried this one the other day and it was great!
See you at the winery,
\m/ Richard
Grilled Chicken Salad w/ Tarragon Pesto
The what:
1/4 cup (packed) fresh tarragon leaves
1/4 cup (packed) fresh Italian parsley leaves
5 teaspoons fresh lemon juice, divided
2 teaspoons chopped shallot
6 tablespoons olive oil, divided, plus additional for brushing
4 tablespoons pine nuts, divided
4 boneless chicken breast halves with skin
1 5-ounce package mixed baby greens
1 cup thinly sliced radishes
1 cup thinly sliced cucumbers
The How:
Place 1/4 cup tarragon leaves parsley, 2 tablespoons pine nuts, 1 teaspoon lemon juice, and shallot in blender; chop coarsely. With machine running, gradually add 3 tablespoons olive oil. Season w/ Salt & Pepper.
Whisk 2 teaspoons chopped tarragon, remaining 4 teaspoons lemon juice, and 3 tablespoons oil in small bowl.
Brush chicken breasts on both sides with oil. Sprinkle with salt and pepper. Grill until grill marks form, skin is crisp, and chicken is cooked through, roughly 8-10 minutes.
Place greens, radishes, and cucumbers in large bowl. Toss with dressing. Season to taste with salt and pepper.
Cut grilled chicken breasts crosswise into 1/3-inch-thick slices. Arrange 1 sliced chicken breast atop salad on each plate. Drizzle pesto over chicken. Garnish with toasted pine nuts
Get a flower box, a little soil, some of your favorite herbs, plant, water and let them do all the work! Thyme, Chives, Rosemary, Basil, Tarragon, Parsley and even Lemon Grass have all found its way to my patio. Nothing is more fun for me than having opportunity to improvise in my cooking by being able to walk three steps from the grill and have all these fresh herbs available. Besides, we eat with our eyes first and what better way to serve food in our homes than adding a little garnish!
Here's a recipe to give you a simple taste of spring using your fresh herbs. I tried this one the other day and it was great!
See you at the winery,
\m/ Richard
Grilled Chicken Salad w/ Tarragon Pesto The what:
1/4 cup (packed) fresh tarragon leaves
1/4 cup (packed) fresh Italian parsley leaves
5 teaspoons fresh lemon juice, divided
2 teaspoons chopped shallot
6 tablespoons olive oil, divided, plus additional for brushing
4 tablespoons pine nuts, divided
4 boneless chicken breast halves with skin
1 5-ounce package mixed baby greens
1 cup thinly sliced radishes
1 cup thinly sliced cucumbers
The How:
Place 1/4 cup tarragon leaves parsley, 2 tablespoons pine nuts, 1 teaspoon lemon juice, and shallot in blender; chop coarsely. With machine running, gradually add 3 tablespoons olive oil. Season w/ Salt & Pepper.
Whisk 2 teaspoons chopped tarragon, remaining 4 teaspoons lemon juice, and 3 tablespoons oil in small bowl.
Brush chicken breasts on both sides with oil. Sprinkle with salt and pepper. Grill until grill marks form, skin is crisp, and chicken is cooked through, roughly 8-10 minutes.
Place greens, radishes, and cucumbers in large bowl. Toss with dressing. Season to taste with salt and pepper.
Cut grilled chicken breasts crosswise into 1/3-inch-thick slices. Arrange 1 sliced chicken breast atop salad on each plate. Drizzle pesto over chicken. Garnish with toasted pine nuts
Tuesday, April 20, 2010
Time to Ramp up Spring!
Ramps, other wise know as wild leeks or wild onions are the true sign that spring is here and we can now speak of winter in past tense! Each spring I wait for my produce guy to give me a call, letting me know that they here! Their onion appeal and garlic like taste amplify any recipe! \m/ Richard
Below is a recipe that was past on to me from another chef. I tried it and LOVED IT!
Seared Salmon w/ Pasta & Ramp Pesto
Ingredients
- 2 tablespoons plus 1/2 cup olive oil, divided
- 2/3 cup thinly sliced trimmed ramp bulbs and slender stems plus 3 cups thinly sliced green tops
- 1 cup freshly grated Parmesan
- 1/3 cup almonds
- 2 tablespoons chopped fresh tarragon
- 12 ounces fettuccini
- 6 salmon steaks
Preparation
- Heat 1 tablespoon oil in large nonstick skillet over medium heat. Add 2/3 cup ramp bulbs and stems to skillet and sauté just until soft but not browned, reducing heat if necessary to prevent browning, about 5 minutes. Transfer sautéed ramps to processor. Add green tops, cheese, almonds, and tarragon to processor; process until finely chopped. With machine running, gradually add 1/2 cup oil and puree until almost smooth. Transfer pesto to bowl. Season to taste with salt and pepper.
- Cook pasta in large pot el dente
- Heat remaining 1 tablespoon oil in same large skillet over medium-high heat. Sprinkle salmon with salt and pepper. Add salmon to skillet and cook just until opaque in center, about 4 minutes per side.
- Drain pasta, reserving 3/4 cup pasta cooking liquid. Return pasta to pot; add all but 1/4 cup pesto and toss to coat, adding enough pasta cooking liquid by tablespoonfuls to moisten. Season with salt and pepper. Divide pasta among plates. Top with salmon. Spread remaining 1/4 cup pesto over fish and serve.
Friday, March 5, 2010
Northwoods Red Roast Beef Au Jus Sandwiches
Who said great food can’t be easy?
When Minnesota weather starts to get nice we all want to enjoy it and not have to spend hours in the kitchen. Here is a quick crock pot recipe we did the other day. Throw in the pot and forget!
Northwoods Red Roast Beef Au Jus Sandwiches
1-4 lb rump roast
1 can beer
1 pouch French onion soup mix
1 cup Northwoods Red
1 (8 ounce) can beef broth
Put all ingredients in a Crock Pot and cook on low 7 - 8 hours. Shred with a fork.
Onions
1 T butter
1 sliced Vidalia or Sweet Yellow onion
1 splash of Northwoods Red Crofut wine
In skillet, melt butter over medium high heat. Add onions and stir. Turn heat down to medium and stir until onions caramelize. Turn heat on high and deglaze with wine.
Serve Roast beef on toasted dinner roll, onions on top and side of Au Jus. Yum!!!
Monday, February 15, 2010
Feeling Minnesota? ….Set the Winter Blues on Fire!
As much as I love Minnesota and its people, I cannot help but wish I lived somewhere a bit warmer in the winter. Spending years in the southwestern deserts and getting used to having sunburn rather than frostbite in mid-February, my mind can’t help but wander out of winter mode and into a “‘Caliente” mindset.
Those that know me understand the influence the southwest and its cuisine have had on me and my cooking. It's understandable that when I look out the window and see my grill buried in the snow, I tend to get a little antsy for some heat. Grill season is a little more than a month away, yet March seems an eternity to me and all backyard chefs and grill enthusiasts.
I have learned that a good way to set the winter blues ablaze is to start adding words like Ancho, Pasilla, Guajillo, Chipotle, New Mexico Red and Chiltepin to your home menu. Most Minnesotans tend to fear the chili rather than embrace, simply because they are unaware of the total variety and the uniqueness each chili has and what they can bring to the simplest of recipes.
When starting, a general rule is the bigger the chili, the lower it ranks on the Scoville Scale. (This is the method for measuring the Capsaicin level in each pepper. Capsaicin is what gives peppers & chilies their bite!) The higher the measure on the Scoville Scale, the hotter the chili. The dried Ancho chilies that you see in most grocery stores are a great chili to start on your journey towards the Southwest. They have a dark, almost smoky flavor that brings out the southwest in most any dish. They have minimal heat with maximum flavor. What more can you ask from a chili?
Simmering an Ancho pepper in my favorite soups and stews instantly brings me back to the mountains of Arizona and the vision of Pinion Pines and Prickly Pears. Below is a recipe that I have used many times over the years not only because it is good, but it is fast when you need to have dinner ready on the fly. Simply purchase a rotisserie chicken from your favorite grocery store, pull the meat from the bone, and toss in the soup. Not only does it save time, but the flavor of a whole roasted chicken simply adds another dimension to the soup. …and you don’t have to worry about raw chicken around all your fresh ingredients.
Hope this recipe melts the blues and heats things up!
\m/ Richard Dollarhide
Ancho Chicken Soup
The What:
6 white corn tortillas – cut into strips and fried
2 tablespoons olive oil
1 cup chopped onion
1 tablespoon Ancho Chili (chopped)
1 teaspoon garlic powder
1 teaspoon ground cumin
2 bay leaves
1 carton (32 oz size) chicken broth
2 tomatoes (Diced or a large can of Diced Stewed Diced tomatoes)
1 pound shredded chicken
Chopped avocado
Lime sour cream ** Recipe below
Chopped fresh cilantro
Shredded Cheese
The How:
In a large saucepan, heat oil. Add onion; cook 2 to 3 minutes. Stir in ancho pepper, garlic, cumin and bay leaves. Add broth and tomatoes and shredded rotisserie chicken. Reduce heat and simmer, uncovered, 30 minutes. Discard bay leaves
Top with avocado, Lime sour cream, tortilla strips and cilantro, if desired. For additional heat top with your favorite hot sauce
**Lime Sour Cream
Simply squeeze the juice of one like to ½ cup of sour cream.
Monday, February 1, 2010
Show her you love her!
Valentine’s Day falls on a Sunday this year. Instead of going out, stay in. What would start a perfect Valentine Sunday than breakfast in bed?
This recipe is for the guys! Not for the eating but for the making. Show her you care and you can cook. Here is a spin on a classic that is made to impress. In fact I made this recipe for my in-laws back when I was still trying to impress them!! Not only was the recipe such a hit, but they let me marry Molly. I thought it was for all my charm and wit, but later I found out the crab cake that was the decider in their blessings!
\m/ Richard
Crab Bennies a la Dollarhide
4 Crab Cakes (see below)
4 Poached eggs (see below)
1/2 cup Hollandaise Sauce (see below)
Crab Cake:
1 lb. lump crab meat, (Phillips brand is good and can be found at most grocery stores in the seafood station)
1/3 cup mayonnaise (Use Real Mayo for this one. Nothing says 'I love you' more than Fully Loaded!)
1/2 cup sour cream
1 T whole-grain mustard
1 tsp Old Bay Season
a touch of Worcestershire Sauce
1 egg, lightly beaten
Preheat oven to 400 degrees F. Lightly grease a baking sheet.
Mix the mayo, sour cream, mustard and egg in a mixing bowl. Gently fold in the crab until just combined. Shape the mixture into patties and place on baking sheet. Bake the crab cakes for 15 minutes or until lightly golden. Run a spatula under them once or twice to make sure they're not sticking. Place them under the broiler for a minute or so until golden brown.
Hollandaise Sauce:
3 large egg yolks
1 1/2 tablespoons cold water
1/2 cup warm clarified butter
1 to 3 teaspoons fresh lemon juice
Dash hot red pepper sauce (optional)
Salt and ground white pepper to taste
Place in the top of a double boiler or in a large stainless-steel bowl set up as a double boiler. Off the heat, whisk the egg mixture until it becomes light and frothy. Your arm may feel like it is going to fall off, but I assure you it won’t, besides remember your doing this for 'Love'.
Place the top of the double boiler or the bowl over, not in, barely simmering water and continue to whisk until the eggs are thickened, 2 to 4 minutes, being careful not to let the eggs get too hot. You don’t want to “cook the eggs. You are just heating them.
Remove the pan or bowl from over the water and whisk to slightly cool the mixture. Whisking constantly, very slowly add butter, then whisk in lemon juice, pepper sauce and salt and pepper. If the sauce is too thick, whisk in a few drops of warm water.
Assemble with Crab cake on bottom, Poached egg on top and sauce on top of the egg.
Perfect poached egg!
Fill sauce pan full of water and bring it to just boiling. Add a tablespoon of white vinegar. Carefully crack your eggs and drop in water. Turn the water off. Gently fold the whites towards the yolk. Let cook for roughly 4 minutes until the egg white is cooked. With a slotted spoon, take out of water and place on the cake.
Add Hollandaise, garnish with a little flat leaf parsley and serve with a smile!
This recipe is for the guys! Not for the eating but for the making. Show her you care and you can cook. Here is a spin on a classic that is made to impress. In fact I made this recipe for my in-laws back when I was still trying to impress them!! Not only was the recipe such a hit, but they let me marry Molly. I thought it was for all my charm and wit, but later I found out the crab cake that was the decider in their blessings!
\m/ Richard
Crab Bennies a la Dollarhide
4 Crab Cakes (see below)
4 Poached eggs (see below)
1/2 cup Hollandaise Sauce (see below)
Crab Cake:
1 lb. lump crab meat, (Phillips brand is good and can be found at most grocery stores in the seafood station)
1/3 cup mayonnaise (Use Real Mayo for this one. Nothing says 'I love you' more than Fully Loaded!)
1/2 cup sour cream
1 T whole-grain mustard
1 tsp Old Bay Season
a touch of Worcestershire Sauce
1 egg, lightly beaten
Preheat oven to 400 degrees F. Lightly grease a baking sheet.
Mix the mayo, sour cream, mustard and egg in a mixing bowl. Gently fold in the crab until just combined. Shape the mixture into patties and place on baking sheet. Bake the crab cakes for 15 minutes or until lightly golden. Run a spatula under them once or twice to make sure they're not sticking. Place them under the broiler for a minute or so until golden brown.
Hollandaise Sauce:
3 large egg yolks
1 1/2 tablespoons cold water
1/2 cup warm clarified butter
1 to 3 teaspoons fresh lemon juice
Dash hot red pepper sauce (optional)
Salt and ground white pepper to taste
Place in the top of a double boiler or in a large stainless-steel bowl set up as a double boiler. Off the heat, whisk the egg mixture until it becomes light and frothy. Your arm may feel like it is going to fall off, but I assure you it won’t, besides remember your doing this for 'Love'.
Place the top of the double boiler or the bowl over, not in, barely simmering water and continue to whisk until the eggs are thickened, 2 to 4 minutes, being careful not to let the eggs get too hot. You don’t want to “cook the eggs. You are just heating them.
Remove the pan or bowl from over the water and whisk to slightly cool the mixture. Whisking constantly, very slowly add butter, then whisk in lemon juice, pepper sauce and salt and pepper. If the sauce is too thick, whisk in a few drops of warm water.
Assemble with Crab cake on bottom, Poached egg on top and sauce on top of the egg.
Perfect poached egg!
Fill sauce pan full of water and bring it to just boiling. Add a tablespoon of white vinegar. Carefully crack your eggs and drop in water. Turn the water off. Gently fold the whites towards the yolk. Let cook for roughly 4 minutes until the egg white is cooked. With a slotted spoon, take out of water and place on the cake.
Add Hollandaise, garnish with a little flat leaf parsley and serve with a smile!
Starting off the New Year Right!
In the age of Big food coming from Big factories being over seen by Big lobbyists, I cannot stress enough the importance of buying local and getting to know the people behind what you eat and drink.
Recently I was lucky enough to watch the documentary Food, INC and it brought to light the importance of sustainable food and taking care of the local farmers, growers and producers. The simple fact is, we are what we eat and we need to educate ourselves on what we put in our body. My New Years resolution was to simply eat “Clean”. Clean by ways of knowing where my food comes from and what steps were taken to bring it to my families table. Doing so is not as challenging as it seems when dealing with local people.
Besides, how cool is it to know the farmer who produced your dinner and the maker who created the wine you drink? In my mind there is nothing better. I look forward to another year and hope to see you all at the Winery!
Local produce in Minnesota winter, who woulda thunk?
Purchasing local produce in Minnesota during the heart of winter is not as hard as you think. Due to improvements in storage and such most of the potatoes, carrots, radishes, mushrooms and even apples we consume in the winter are produced by farms in Minnesota.
Some of the big producers such as Bushel Boy, in Owatonna are even producing live basil and lettuce packs in our grocery stores. Fresh basil from home in the heart of winter sounds pretty good to me. Another cool thing is all the cheese that is being produced locally. Sure, we are far behind Wisconsin in the cheese department but like our football team we will always be ahead in quality. (Sorry, I could not resist a poke at the Packers).
Most of the cheese makers provide tours and better yet, tastings year round. To find some of the local cheese maker visit http://www.sfa-mn.org/cheesemaking.php.
Recently I was lucky enough to watch the documentary Food, INC and it brought to light the importance of sustainable food and taking care of the local farmers, growers and producers. The simple fact is, we are what we eat and we need to educate ourselves on what we put in our body. My New Years resolution was to simply eat “Clean”. Clean by ways of knowing where my food comes from and what steps were taken to bring it to my families table. Doing so is not as challenging as it seems when dealing with local people.
Besides, how cool is it to know the farmer who produced your dinner and the maker who created the wine you drink? In my mind there is nothing better. I look forward to another year and hope to see you all at the Winery!
Local produce in Minnesota winter, who woulda thunk?
Purchasing local produce in Minnesota during the heart of winter is not as hard as you think. Due to improvements in storage and such most of the potatoes, carrots, radishes, mushrooms and even apples we consume in the winter are produced by farms in Minnesota.
Some of the big producers such as Bushel Boy, in Owatonna are even producing live basil and lettuce packs in our grocery stores. Fresh basil from home in the heart of winter sounds pretty good to me. Another cool thing is all the cheese that is being produced locally. Sure, we are far behind Wisconsin in the cheese department but like our football team we will always be ahead in quality. (Sorry, I could not resist a poke at the Packers).
Most of the cheese makers provide tours and better yet, tastings year round. To find some of the local cheese maker visit http://www.sfa-mn.org/cheesemaking.php.
Tuesday, January 5, 2010
Heavenly Leg of Lamb
Hello Crofut Family Winery,
I visited your winery for the first time last June. I'm originally from Minnesota, but have lived in Maryland/DC for the last 11 years. I was home visiting my folks who live in Jordan and they were very high on paying a visit to your vineyard. I picked up a couple of bottles to bootleg back to Maryland, as our wine & liquor laws remain in the dark ages. This past weekend, I opened up a bottle of your 2008 Frontenac Rose to pair with a leg of lamb we were making for Sunday dinner as we cleaned up from over 24 inches of snow here in the Washington DC suburbs.
The leg of lamb last night was HEAVENLY. We paired it with your Frontenac Rose and it was truly a blessed union, the flavors were so complementary, we could have used a couple of bottles. The recipe, which is in English measurements, is below.
In addition to converting the measurements, we slightly altered some of the ingredients, like using Lingonberry jelly for the Red Currant jelly. Of course some of the Crofut wine was included in cooking up the Lamb Gravy as well as enjoyed during the consumption of the meal!
http://www.bbcgoodfood.com/recipes/3940/leg-of-lamb-cooked-with-potatoes
Thank you for offering such a delicious wine and adding to such a wonderful meal!
--- Corey
Rockville, MD
I visited your winery for the first time last June. I'm originally from Minnesota, but have lived in Maryland/DC for the last 11 years. I was home visiting my folks who live in Jordan and they were very high on paying a visit to your vineyard. I picked up a couple of bottles to bootleg back to Maryland, as our wine & liquor laws remain in the dark ages. This past weekend, I opened up a bottle of your 2008 Frontenac Rose to pair with a leg of lamb we were making for Sunday dinner as we cleaned up from over 24 inches of snow here in the Washington DC suburbs.
The leg of lamb last night was HEAVENLY. We paired it with your Frontenac Rose and it was truly a blessed union, the flavors were so complementary, we could have used a couple of bottles. The recipe, which is in English measurements, is below.
In addition to converting the measurements, we slightly altered some of the ingredients, like using Lingonberry jelly for the Red Currant jelly. Of course some of the Crofut wine was included in cooking up the Lamb Gravy as well as enjoyed during the consumption of the meal!
http://www.bbcgoodfood.com/recipes/3940/leg-of-lamb-cooked-with-potatoes
Thank you for offering such a delicious wine and adding to such a wonderful meal!
--- Corey
Rockville, MD
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