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
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