Here is my recipe for prefect pork chops made with Crofut Frontenac Rose'.
1. Turn grill all the way up.
2. Place butterfly porkchops on the grill.
3. When one side is dark and crispy, turn.
4. When the other side is almost black, remove from grill.
5. Open a bottle of Frontenac Rose, chilled, and serve.
PERFECT!
--
Erick Christianson
Don's note> Can't wait to hear Richard's reaction to this!
Thursday, April 16, 2009
Monday, April 6, 2009
Troy Eykyn Recipe for Spring Fish
Last night I was hanging at the Trailside Wine & Spirits Spring Club tasting and Troy Eykyn, our local Quality rep scribbled this recipe down between tastings. Try this simple yet effective recipe for any kind of fish, and River Valley White "the walleye wine" will match well. Hence Troys scribbling the recipe down for me. He said it works well with walleye, halibut, or any kind of firm fleshed fish.
Preheat the oven to 400.
Cube your favorite fish (walleye, halibut etc.) into 1 inch squares.
Crush finely 2 tubs of Ritz crackers
1/2 cup parmesan cheese
Minced garlic you decide how much (I usually use a teaspoon)
Pinch of salt and pepper.
Mix above in bowl.
Melt 1-2 sticks of butter (to creamy consistency) Roll fish cubes in butter and then into dry mix.
Turn oven up to broil
Place fish on cookie sheet and broil 3-5 minutes.
I am so ready for spring...fishing.
Don
Preheat the oven to 400.
Cube your favorite fish (walleye, halibut etc.) into 1 inch squares.
Crush finely 2 tubs of Ritz crackers
1/2 cup parmesan cheese
Minced garlic you decide how much (I usually use a teaspoon)
Pinch of salt and pepper.
Mix above in bowl.
Melt 1-2 sticks of butter (to creamy consistency) Roll fish cubes in butter and then into dry mix.
Turn oven up to broil
Place fish on cookie sheet and broil 3-5 minutes.
I am so ready for spring...fishing.
Don
Beef Short Ribs
This is not my recipe, but I made this last night and it was awesome!! I had to share. Nothing like down home country cooking on a Sunday!
2 bottles Crofut Frontenac
2 tablespoons olive oil
8 beef short ribs
Salt and pepper
2 onions, peeled and cut into large dice
2 carrots, peeled and cut into large dice
2 stalks celery, cut into large dice
1 leek, white part, cut into large dice
12 garlic cloves
6 sprigs thyme
2 quarts beef stock
2 bottles Crofut Frontenac
2 tablespoons olive oil
8 beef short ribs
Salt and pepper
2 onions, peeled and cut into large dice
2 carrots, peeled and cut into large dice
2 stalks celery, cut into large dice
1 leek, white part, cut into large dice
12 garlic cloves
6 sprigs thyme
2 quarts beef stock
Directions
Preheat oven to 350 degrees F.
In a large saucepan, add wine. Bring to a boil, lower heat, and simmer until reduce by 1/2.
Heat olive oil in a large heavy-bottom sauté or roasting pan. Season beef short ribs generously with salt and pepper. Brown beef well on all sides, remove, and set aside. Remove all but 1 tablespoon of oil. Add vegetables, garlic, and thyme cook until lightly browned. Add beef short ribs back to the pan, add reduced wine and cover with beef stock. Bring to a simmer, cover, and cook for 2 1/2 to 3 hours or until tender..
Reduce liquid to a light sauce consistency, add beef short ribs and gently heat, and carefully remove beef short ribs to a heated platter. Serve.
\m/ Richard
Preheat oven to 350 degrees F.
In a large saucepan, add wine. Bring to a boil, lower heat, and simmer until reduce by 1/2.
Heat olive oil in a large heavy-bottom sauté or roasting pan. Season beef short ribs generously with salt and pepper. Brown beef well on all sides, remove, and set aside. Remove all but 1 tablespoon of oil. Add vegetables, garlic, and thyme cook until lightly browned. Add beef short ribs back to the pan, add reduced wine and cover with beef stock. Bring to a simmer, cover, and cook for 2 1/2 to 3 hours or until tender..
Reduce liquid to a light sauce consistency, add beef short ribs and gently heat, and carefully remove beef short ribs to a heated platter. Serve.
\m/ Richard
Friday, April 3, 2009
Can't wait for Spring
The concept of a chef is simple. We buy groceries, prepare them, and then sell them. Sounds simple? …Not always.
Some recipes are better than others and sometimes things don’t always go as planned. Many factors go into a perfect dish. The most important part of any dish is the ingredients. I know that sounds like an obvious, but I can’t tell you how many times I have seen people preparing a recipe that calls for fresh basil or rosemary only substitute some dried out old herbs they had laying around some kitchen cabinet for a couple years. Then wonder why the recipe just did not taste what they thought it should be like.
Sure, fresh is always best and I understand that sometimes you need to substitute dried herbs for fresh. So, fresh is best also goes with your dried herbs and spices. If you have some chili powder sitting in your kitchen and you have not made chili since the last time the Vikings have been in a Superbowl, chances are that chili does not have the same kick it had back then. General rule, change your dried herbs and spices every few months and never keep them for more than 10. Some people and chefs may argue, but the fact is, herbs and spices are not like wine; being that they do not get better with age.
Here is a recipe I played around with using recently bottled Crofut I tossed the sauce with pasta and people went crazy for it.
Crofut Ragu
1 pound spicy Italian Sausage (Byerly’s, Lund’s and Cub have good versions)
3 tablespoons olive oil
2 8oz cans chopped tomatoes
2 clove garlic, minced
1 tablespoon chopped fresh basil
½ tablespoon chopped fresh oregano
Pinch Red Pepper Flakes
2 tablespoons chopped onion
¼ cup balsamic vinegar
1 cup Crofut Frontenac
The How To:
In heavy sauce pan, heat up oil. Brown sausage and strain any grease. 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.
Side note: Molly and I were lucky enough to get to try some of the wines that Don and his crew have been bottling for the past couple weeks. One thing I can tell you after tasting is that this year is going to be a great one!! ..And another thing I can tell you … after a couple glasses of wine, Don is easy to beat at Wii tennis!
Some recipes are better than others and sometimes things don’t always go as planned. Many factors go into a perfect dish. The most important part of any dish is the ingredients. I know that sounds like an obvious, but I can’t tell you how many times I have seen people preparing a recipe that calls for fresh basil or rosemary only substitute some dried out old herbs they had laying around some kitchen cabinet for a couple years. Then wonder why the recipe just did not taste what they thought it should be like.
Sure, fresh is always best and I understand that sometimes you need to substitute dried herbs for fresh. So, fresh is best also goes with your dried herbs and spices. If you have some chili powder sitting in your kitchen and you have not made chili since the last time the Vikings have been in a Superbowl, chances are that chili does not have the same kick it had back then. General rule, change your dried herbs and spices every few months and never keep them for more than 10. Some people and chefs may argue, but the fact is, herbs and spices are not like wine; being that they do not get better with age.
Here is a recipe I played around with using recently bottled Crofut I tossed the sauce with pasta and people went crazy for it.
Crofut Ragu
1 pound spicy Italian Sausage (Byerly’s, Lund’s and Cub have good versions)
3 tablespoons olive oil
2 8oz cans chopped tomatoes
2 clove garlic, minced
1 tablespoon chopped fresh basil
½ tablespoon chopped fresh oregano
Pinch Red Pepper Flakes
2 tablespoons chopped onion
¼ cup balsamic vinegar
1 cup Crofut Frontenac
The How To:
In heavy sauce pan, heat up oil. Brown sausage and strain any grease. 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.
Side note: Molly and I were lucky enough to get to try some of the wines that Don and his crew have been bottling for the past couple weeks. One thing I can tell you after tasting is that this year is going to be a great one!! ..And another thing I can tell you … after a couple glasses of wine, Don is easy to beat at Wii tennis!
Wednesday, March 18, 2009
This one is not Baaaaaaaaaad (<- sad attempt at Lamb joke)
Spring is finally Springing!!
When I think spring, I think the beginning of grill season. Why wait until summer to spark up the fire when spring gives us the beginnings of what is to come?
Nothing goes better on a grill than lamb chops. Not only are they delicious, they are a great grill warm-up as they are simple to make (just in case your grill skills have become rusty over the long winter). They go great with simply grilled asparagus and perhaps some grilled red potatoes. As a wine note I have to suggest Crofut Rose'. I love this wine and it is great with all that is spring.
Grilled Lamb Chops
The Need
2 large garlic cloves, crushed
1 tablespoon fresh rosemary
1 teaspoon fresh thyme
kosher salt
2 tablespoons extra-virgin olive oil
6 lamb chops
The How:
Chop garlic, rosemary and thyme and place in bowl. Drizzle your olive oil in the bowl and toss in your salt. Place the lamb chops in the bowl and place in the fridge for about an hour or two.
Before grilling take the chops out and let them come to room temperature. About a ½ hour.
Place chops on a high heated grill. Cook about 2 minutes on each side for medium rare (my liking) or about 3 minutes per side for medium.
I may just have to bring these to the vineyard this weekend and help Don and his family bottle up this year's gifts of the grapes!
\m/ Richard
When I think spring, I think the beginning of grill season. Why wait until summer to spark up the fire when spring gives us the beginnings of what is to come?
Nothing goes better on a grill than lamb chops. Not only are they delicious, they are a great grill warm-up as they are simple to make (just in case your grill skills have become rusty over the long winter). They go great with simply grilled asparagus and perhaps some grilled red potatoes. As a wine note I have to suggest Crofut Rose'. I love this wine and it is great with all that is spring.
Grilled Lamb Chops
The Need
2 large garlic cloves, crushed
1 tablespoon fresh rosemary
1 teaspoon fresh thyme
kosher salt
2 tablespoons extra-virgin olive oil
6 lamb chops
The How:
Chop garlic, rosemary and thyme and place in bowl. Drizzle your olive oil in the bowl and toss in your salt. Place the lamb chops in the bowl and place in the fridge for about an hour or two.
Before grilling take the chops out and let them come to room temperature. About a ½ hour.
Place chops on a high heated grill. Cook about 2 minutes on each side for medium rare (my liking) or about 3 minutes per side for medium.
I may just have to bring these to the vineyard this weekend and help Don and his family bottle up this year's gifts of the grapes!
\m/ Richard
Thursday, February 12, 2009
A Quick (yet Fancy) Taste of Summer in the Winter
I was walking through the grocery store the other day and noticed that the mussels were on sale for about $5 buck per pound. I don’t know about any of you, but I love these mollusks. Not only for personal consumption; as a chef this is one of the easiest items to prepare while impressing your guests.
1pound Mussels
1 Tbs. Olive oil
2 Clove Garlic (chopped)
2 sprigs Fresh Tarragon (chopped)
½ cup Sundried Tomatoes (Julianne)
2 cups Crofut Prairie Blanc
½ pound butter (room temp is the best)
Salt & Pepper to taste
In Sautee pan heat olive oil and garlic. Add Mussels, Sundried Tomatoes, Tarragon and Vino. Bring to a boil and reduce the wine by half. Doing this allows plenty of time for the mussels to open without becoming over cooked. Once reduced, add butter while swirling the pan so the butter melts in the wine. Salt and pepper to taste. Pour in large serving bowl, allowing the sauce to cover the mussels. Discard any un-opened mussels. Serve with crusty bread and drink the remained of the wine….
Easy-peasy!
\m/
Richard
rdollarhide@hotmail.com
1pound Mussels
1 Tbs. Olive oil
2 Clove Garlic (chopped)
2 sprigs Fresh Tarragon (chopped)
½ cup Sundried Tomatoes (Julianne)
2 cups Crofut Prairie Blanc
½ pound butter (room temp is the best)
Salt & Pepper to taste
In Sautee pan heat olive oil and garlic. Add Mussels, Sundried Tomatoes, Tarragon and Vino. Bring to a boil and reduce the wine by half. Doing this allows plenty of time for the mussels to open without becoming over cooked. Once reduced, add butter while swirling the pan so the butter melts in the wine. Salt and pepper to taste. Pour in large serving bowl, allowing the sauce to cover the mussels. Discard any un-opened mussels. Serve with crusty bread and drink the remained of the wine….
Easy-peasy!
\m/
Richard
rdollarhide@hotmail.com
Monday, February 9, 2009
Valentine Dinner for Two
Now that we have a winter thaw going on outside, I can take off my gloves (Molly told me “real men don’t wear mittens”) and start posting on this blog again.
With a chill in the air, I wanted to heat things up and what better day to do so than Valentines Day? In honor of Valentines Day I decided to put together a “dinner for two” using easy-to-follow recipes that are influenced by many of my culinary friends. These are a little spicy, but this is the holiday when things should get spicy.
Though some of these may seem hard to the novice cook, I assure you that they are easy to make and what a better gift to give your Valentine that something you created rather than bought?
If you have any cooking questions or comments and ideas please feel free to drop me a note at rdollarhide@hotmail.com
\m/ Richard
Valentines’ Menu
Spanish Citrus (Frontenac Gris)
Sizzling Shrimp Diablo (Le Crescent White)
Spicy Truffle (for most I would recommend La Crescent Sweet though I have to tell you, I like this with the Frontenac Red it just adds to the power! )
Spanish Citrus Salad
2 cups arugula, torn into pieces
1 cup mandarin orange, sections
8 radishes, thinly sliced
10 black olives, pitted and halved
1/4 cup orange juice
1 tablespoon lemon juice
2 tablespoons olive oil
1 tablespoon honey
1/8 teaspoon cinnamon
1/8 teaspoon cayenne
salt and pepper
In a bowl whisk together orange juice, lemon juice, olive oil, honey, cinnamon and cayenne. Add salt and pepper to taste. Pour in to a shakable container and let dressing sit at least 20minutes before serving.
In large serving bowl, lay out arugula on bottom of plate in single layer. Then layer oranges. Then layer, radishes. Top with the olives, Pour dressing and serve.
Again.. I like to serve most salads at room temperature. It really gives truth to the flavors
Shrimp Diablo
8-10 large shrimp, deveined, tail on
1/2 cup red onion, sliced
1/2 cup yellow onion, sliced
1 garlic clove, chopped
1/4 teaspoon crushed red pepper flakes
1 jalapeno pepper, sliced with seeds
2 large Roma tomatoes, seeded and diced
2 tablespoons lemon juice
1/2 cup white wine (I like La Crescent in this one)
3 tablespoons butter
Salt and pepper
Grated parmesan cheese
1/4 lb linguine, cooked
In a large sauté pan, melt butter over medium heat.
Sauté onion and jalapeno about 3 minutes.
Add garlic, crushed red pepper and shrimp and cook until shrimp is opaque, about 2 minutes.
Add tomatoes, lemon juice and white wine and reduce until sauce thickens, about 2 minutes.
Spicy Truffles
3.5 ounces semisweet chocolate
1/4 cup butter
Small Pinch cayenne pepper
2.5 tablespoons cream
1/2 cup powdered sugar
Truffle Coating
1/4 cup powdered sugar
1 tablespoon cocoa powder
Pinch teaspoon ginger
Pinch teaspoon cinnamon
Melt chocolate, butter and cayenne in a double boiler, or a bowl in the microwave. Stir well.
Remove from heat. Mix in cream and powdered sugar. Stir well. (The sugar will stick together in small lumps if you aren't vigorous about it.) Cover, and chill overnight.
Coating: Scoop out the chocolate, one tablespoon at a time (I like to use a melon baller). Mold it into ball then roll in the powder mixture to coat them.
Keep Cool until ready to serve
With a chill in the air, I wanted to heat things up and what better day to do so than Valentines Day? In honor of Valentines Day I decided to put together a “dinner for two” using easy-to-follow recipes that are influenced by many of my culinary friends. These are a little spicy, but this is the holiday when things should get spicy.
Though some of these may seem hard to the novice cook, I assure you that they are easy to make and what a better gift to give your Valentine that something you created rather than bought?
If you have any cooking questions or comments and ideas please feel free to drop me a note at rdollarhide@hotmail.com
\m/ Richard
Valentines’ Menu
Spanish Citrus (Frontenac Gris)
Sizzling Shrimp Diablo (Le Crescent White)
Spicy Truffle (for most I would recommend La Crescent Sweet though I have to tell you, I like this with the Frontenac Red it just adds to the power! )
Spanish Citrus Salad
2 cups arugula, torn into pieces
1 cup mandarin orange, sections
8 radishes, thinly sliced
10 black olives, pitted and halved
1/4 cup orange juice
1 tablespoon lemon juice
2 tablespoons olive oil
1 tablespoon honey
1/8 teaspoon cinnamon
1/8 teaspoon cayenne
salt and pepper
In a bowl whisk together orange juice, lemon juice, olive oil, honey, cinnamon and cayenne. Add salt and pepper to taste. Pour in to a shakable container and let dressing sit at least 20minutes before serving.
In large serving bowl, lay out arugula on bottom of plate in single layer. Then layer oranges. Then layer, radishes. Top with the olives, Pour dressing and serve.
Again.. I like to serve most salads at room temperature. It really gives truth to the flavors
Shrimp Diablo
8-10 large shrimp, deveined, tail on
1/2 cup red onion, sliced
1/2 cup yellow onion, sliced
1 garlic clove, chopped
1/4 teaspoon crushed red pepper flakes
1 jalapeno pepper, sliced with seeds
2 large Roma tomatoes, seeded and diced
2 tablespoons lemon juice
1/2 cup white wine (I like La Crescent in this one)
3 tablespoons butter
Salt and pepper
Grated parmesan cheese
1/4 lb linguine, cooked
In a large sauté pan, melt butter over medium heat.
Sauté onion and jalapeno about 3 minutes.
Add garlic, crushed red pepper and shrimp and cook until shrimp is opaque, about 2 minutes.
Add tomatoes, lemon juice and white wine and reduce until sauce thickens, about 2 minutes.
Spicy Truffles
3.5 ounces semisweet chocolate
1/4 cup butter
Small Pinch cayenne pepper
2.5 tablespoons cream
1/2 cup powdered sugar
Truffle Coating
1/4 cup powdered sugar
1 tablespoon cocoa powder
Pinch teaspoon ginger
Pinch teaspoon cinnamon
Melt chocolate, butter and cayenne in a double boiler, or a bowl in the microwave. Stir well.
Remove from heat. Mix in cream and powdered sugar. Stir well. (The sugar will stick together in small lumps if you aren't vigorous about it.) Cover, and chill overnight.
Coating: Scoop out the chocolate, one tablespoon at a time (I like to use a melon baller). Mold it into ball then roll in the powder mixture to coat them.
Keep Cool until ready to serve
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