Winter Chillin'

The lack of snow this winter is good for the grapes and GREAT for our backs (they got overworked with the shovel last year). Here's something to keep things warm on a cold winter night:

MULLED WINE
1 bottle Crofut Northwoods Red wine
4 cups apple cider
1/4 cup honey
1/4 cup fresh orange juice
2 cinnamon sticks
4 whole cloves
3 star anise
4 oranges, peeled, for garnish

Combine the cider, wine, honey, cinnamon sticks, zest, juice, cloves and star anise in a large saucepan, bring to a boil and simmer over low heat for 10 minutes. Pour into mugs, add an orange peel to each and serve.

Great on a cold January night. Make some this weekend, and keep chillin'!

Purple Viking / MinneSNOWta Sangria Recipes

The grapes are loving the heat! You can practically watch them growing.

We're celebrating the heat by kicking back and experimenting with different sangria recipes using the new Crofut Northwoods wines. To make a Purple Viking, use two bottles of our Northwoods Red. Or substitute our Northwoods White to make a MinneSNOWta. Both taste fabulous!

2 bottles Northwoods wine
2 cans 7-Up
2 oz triple sec
1/4 cup brandy
1/3 cup sugar
1 sliced orange
2 sliced lemons
lots of ice!

Slice the orange and lemons into a big punch bowl and pour the wine over top. Add the sugar and stir until it dissolves. (You may want to add more sugar, depending the quality of your fruit.) Add triple sec and brandy, and stir some more.

When you are ready to serve the sangria, add the 2 cans of soda. If needed, add more sugar and stir until completely dissolved.

Add ice to bowl to chill, then put ice in your serving glasses and pour sangria over. On a hot day this will go fast!

-Don

Summer Rubs for Grilling

I was just playing with some seasonings and wanted to share this one for all of you that may be firing up your grills this weekend. If you're tired of grilling up the typical brats, dogs and burger, try a bone-in ribeye, shrimp or even some Copper River Salmon (now available in most grocery stores). So spice up your weekend try these rubs!

Keep it simple, Keep it Local!
- Richard

Blackened Rub (Shrimp, Steak or Fish)
2 t paprika
4 t thyme leaves
2 t onion powder
2 t garlic powder
1 t brown sugar
2 t kosher salt
2 t black pepper
1 t cayenne pepper
1 t oregano
1 t cumin
1/2 t nutmeg

Sonoran Rub (Southwestern taste great with any grilled meat or veggies)
3 t paprika
1 t salt
1 t black pepper
1 t chili powder
1 t sugar
1 t cumin
1/4 t cayenne

Minnesota “Kind of” Waldorf w/ Crofut Raspberry Dressing

One of my first food memories was picking wild berries and eating them on damp spring and early summer days. Risking cuts and scrapes of the thorn bushes which they grew only because I could not get enough of what I then determined to be Minnesota's own version of nature's candy.

Keeping that tradition moving forward every year Molly, our three girls and I look forward to berry picking in the late spring and early summer months in and around the forests of the family cabin. Seems like we pick them all day, but none make it back to the kitchen as all are eaten along the way.

This recipe came about because I was asked to make a Waldorf salad. Feeling Minnesotan, I decided to do a little twist. So, I came up with the 'Almost' Waldorf Salad.

Three easy parts to a light salad! Dressing is made first, then the walnuts and finally, toss them all together. Also great with some grilled chicken or shrimp.

Keep it Fresh, Keep it Local!
-Richard


Dressing:
1/4 cup fresh raspberries
2 T. Crofut La Crescent
1 t. Sugar
1 C Olive Oil

Place all in blender pulse until smooth

Candied Walnuts:
1 C Walnuts
2 T Butter
1 T sugar
1 pinch cinnamon

Heat Sautes pan over medium heat.
Add Walnuts to toast for 1 minute. Add butter and keep tossing until butter is melted. Add sugar and cinnamon tossing on heat for one more minute. Than cool

Salad:
1 Apple
1 Pear
1/2 C Fresh Raspberries
1/2 C Fresh Blue Berries
1/2 C Fresh Black Berries
1/2 C Candied Walnuts
1 Bag Mesclun (Spring Mixed Greens)
2 T Minnesota’s own Amablu Cheese

Slice apples and pears and place in dressing. Let sit for five minutes. In large bowl toss the greens, berried, walnuts and apples together. Garnish with Almablu Cheese

Frontenac Ahi

Here's a quick Friday fish recipe that can't be messed up.

The What:
2 4/5oz portions of sushi grade Ahi Tuna
2 cups Crofut Frontenac wine
1 Tbs Balsamic
1 Tbs butter
2 Tbs olive oil
1 Tbs chopped parsley
2 large Portabello mushrooms
Sea Salt

The How:
Part1:Frontenac Reduction
In saucepan, add two cups Frontenac and Balsamic over medium heat. Let reduce to roughly half a cup (should take about twenty minutes). Meanwhile, complete the steps below. Once reduced, simmer until ready to plat your tuna.

Part2: The Mushrooms
Wash Portabello mushrooms and slice thin. Chop fresh parsley.
In sauté pan, melt butter over medium high heat. Toss in mushroom and parsley. Brown mushrooms on each side adding a little sea salt to the mushroom. Once browned, take off heat.

Part3: The Ahi
Salt & Pepper the Ahi evenly on each side. In sauté pan, heat olive oil to medium high heat. Carefully add Ahi to oil with tongs and sear for roughly one minute.*** Turn Fish to sear opposite side for the same amount of time. (You can sear to whatever desired temperature. I prefer mine rare)

*** Searing the Ahi depends on two things, the thickness of the cut and of course your desired doneness. One minute is roughly rare to medium rare doneness


-Richard

Frontenac Chicken

Not that the world needs another chicken recipe but if you want a quick and easy dish for the family, this could be it for you.

Last night we had a few veggies, a chicken, some herbs and a bottle of Frontenac. Found the ceramic chicken cooker. (I have no idea what the proper name of these things are.) Chopped up an onion, carrot, celery and placed it at the bottom of the cooker.

Poured the wine in the center. Rubbed the chicken down with some olive oil, fresh garlic and some Italian seasonings we had in the pantry. Placed it in a preheated oven at 350 for 50 minutes and dinner was served.


Be sure to temp your chicken and make sure it has an internal temperature of 165 degrees.

This was great with some roasted sweet potatoes, spring carrots and was also great with Frontenac wine. Some might scream “NOOOO!” at the thought of drinking red wine with chicken, but I believe that one should base their wine decision on whatever they feel like drinking.

See you at the Winery!
- Richard

Spring Chicken

The sound of melting snow and visions of green sprouting from the yard seems to motivate me. The time to venture out of the house, say hello to the “hibernationally” forgotten neighbors (yes, I made up a word), sweep winter away from patio, clean the grill and set up the furniture for what becomes my family's second kitchen. I start anticipating the upcoming farmers markets and look forward to all that spring gives us here in Minnesota all of which is shared with family & friends. See you at the Winery!
- Richard


Now that spring is officially here, let’s start it off with a easy recipe to get the grill going for the season. This recipe has a few parts, though it really comes together and gives a great “spring’ flavor.

Grilled Rosemary & Lemon Chicken w/ Quinoa Salad

Food Note: As of late, Quinoa and other specialty grains seem to be all the rage. Quinoa has found its way into my kitchen (both home and professional) due to its wide variety of uses. Unlike rice and wheat, quinoa packs a balanced set of essential amino acids to form a perfect protein. And it's gluten free, which helps in menu planning for a large group of people.

Rosemary Chicken
1/2 cup butter
1/2 cup fresh rosemary
3 cloves garlic
1 lemon, zested
1/4 cup fresh lemon juice
6 skinless, boneless chicken breast halves
salt and pepper to taste

   In a food processor, blend together butter, rosemary, garlic, lemon zest, and lemon juice. Pour about a 1/3 of blended mixture into a small bowl or plastic ziplock bag for marinade. Set the remaining mixture aside.
   Season chicken breasts with salt and pepper. Place chicken breasts in the marinade for 3-4 hours.
   Preheat grill to high.
   Grill chicken breasts 4-5 minutes on each side. Remove chicken breasts from grill and top with small scoops of the remaining topping mixture to melt over the chicken.

Quinoa Salad
1 cup quinoa
2 cups chicken or vegetable stock
1 cucumber, diced
3 scallions
1/2 cup diced roasted red pepper (available in any grocery store)
1/4 cup chopped Italian parsley
1/4 cup crumbled feta cheese
3 tablespoons slivered almonds

For serving:
9 cups spring mix greens
1/4 cup balsamic vinaigrette

Directions
Combine quinoa and stock in small pot and bring to a boil. Reduce to simmer and cover. Cook 10-15 minutes or until liquid has been absorbed. Let cool completely.
In mixing bowl, combine cooled quinoa w/ remaining ingredients.

Easy Balsamic Vinaigrette
1/2 cup balsamic vinegar
1 T honey
1 T chopped basil
2 cup olive oil

In mixing bowl, whisk together vinegar, honey and basil. While still whisking slowly, add olive oil until complete emulsified.

In honor of Saint Patrick’s Day, Heart Lamb Irish Stew

Here is a quick recipe to celebrate Saint Patrick’s Day. Sure you can sub the Lamb with Beef, but what fun would that be?
- Richard

Irish Stew
1/2 pound thickly sliced bacon, diced
6 pounds boneless lamb shoulder, cut into 2-inch pieces
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup all-purpose flour
2 cloves garlic, chopped
1/2 cup water
4 cups canned beef stock
2 teaspoons sugar
4 cups carrots, cut into 1-inch pieces
2 large yellow onions, peeled and sliced
3 pounds potatoes, peeled, quartered, and cut into 1/2-inch pieces
1 teaspoon dried thyme, whole
1 bay leaf
1/2 cup River Valley White wine
Chopped parsley

Using a large pan cook the bacon until crisp. Reserve the fat and the bacon.

In a large bowl place the lamb, salt, pepper, and flour. Toss to coat evenly. Reheat the frying pan. In batches, cook the lamb until evenly browned. Transfer the browned meat to a 10-quart stock pot (being sure to keep some of the bacon fat in the sauté pan.

Add the garlic and yellow onion to the pan and saute until the onion begins to caramelize. Deglaze the frying pan with 1/2 cup of water and add the garlic-onion mixture to the casserole, along with the reserved bacon pieces, beef stock, and sugar. Cover and simmer for 1-1/2 hours, or until tender.

Add the carrots, onions, potatoes, thyme, bay leaf, and wine to the pot and simmer, covered, for about 30 minutes. Season to taste and garnish.

Mardi Gras Party! Shrimp, Chicken & Andouille Etouffee

Been awhile since the last blog but it's time to come out of hibernation and get ready for Spring. In Honor of Mardi Gras let’s heat this place up and melt the snow!
-Richard

Shrimp, Chicken & Andouille Ingredients

1/2 cup oil
1/2 cup all-purpose flour
1 cup chopped yellow onion
1 cup chopped green bell pepper
1 cup chopped celery
3 cloves garlic, finely minced
1/2 teaspoon white pepper
1/2 teaspoon cayenne pepper, more if desired
1 teaspoon Cajun seasoning
1/2 cup minced green onions, plus extra for garnish
1/2 cup minced fresh parsley leaves
2 to 3 dashes Tabasco
2 cup chicken stock or clam juice
2 large diced tomatoes
1 large chicken breast diced
1 pound andouille sausage diced
2 pounds large shrimp peeled and de-veined
1/2 stick butter
Diced green onions, for garnish

Make the roux, mix oil and flour in a large heavy saucepan over low heat. Whisk flour into the oil to form a thick paste. Continue cooking over low heat and whisk continuously, until the mixture turns a caramel color and gives off a nutty aroma, about 15 to 20 minutes.

To the roux, add chicken and let cook for 5 minutes. Then add the onion, green pepper, celery, and garlic and cook over low heat about 5 minute. Add white pepper, cayenne pepper, Cajun seasoning, green onions and parsley and andouille. Add stock then stir in tomatoes. Bring to a boil, reduce the heat to low and simmer for about 10 minutes. Add shrimp and stir. Let shrimp cook for about s-4 minutes. Remove from heat. Whirl in the butter and let melt. Serve over cooked white rice and garnish with green onions.

Artichoke Puffs

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

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!

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.

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.

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

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

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.

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...

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.

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.

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