Recipes

Easy Fish and Shrimp Bake

• 1 lb. shrimp, peeled and deveined
• 3-4 fillet of fish (something mild; we used catfish)
• 1 c. mushrooms, quartered
• 1/2 small onion, finely chopped
  
• 2-3 cloves garlic, minced
• 3/4 c. dry white wine
• 2 lemons
• olive oil
• 1/2 stick unsalted butter, cubed
• parsley
• freshly grated Parmesan cheese
• pasta, rice, or risotto, cooked to preference (we make an easy "alfredo" by adding to cooked pasta 1/2 stick butter (stir until melted) 1/2 c. + grated parmesan cheese, 1/4 c. chopped parsley, salt & pepper, stir thoroughly)

Season fish and shrimp to your preference (we use a little olive oil, salt, pepper, minced garlic, lemon juice and Italian seasoning). Heat oven-proof skillet over medium-high heat and turn on broiler in oven. Once hot, add 1 T. olive oil and saute onion and mushroom until translucent, about 3-4 minutes. Stir in minced garlic then push vegetables to edge of pan and add fish fillets (make sure they do not overlap). Allow to brown for about 3-4 minutes. Add shrimp to pan, then add white wine, butter and juice of 2 lemons. Place skillet in oven and broil for about 8 minutes, or until shrimp are cooked through. Season to taste with salt and pepper, garnish with parsley and Parmesan cheese. Serve over pasta, rice or risotto with steamed green vegetables (we like broccoli, artichokes and asparagus). Bon appetit!

Red Wine BBQ Sauce

Bold, fruit-forward, full-bodied reds are the ideal BBQ wines! Try them with this tasty Red Wine BBQ Sauce.

• 1 T. olive oil
• 1 garlic clove, minced
• 1/4 t. chili powder
• 1/3 c. dry red wine
• 1/2 c. ketchup
• 1 T. apple cider vinegar
• 1 T. soy sauce
• 1/8 t. Worcestershire sauce

 

Heat olive oil in saucepan over medium heat. Add garlic and saute for one minute. Add chili powder and red wine and simmer for about two minutes. Stir in remaining ingredients and simmer over low heat for about five minutes. Taste then add salt and pepper if desired.

Marinate meats in sauce for up to one day then BBQ over indirect coals (so that your delicious food will not burn), basting during the last five minutes of cooking.

 

Roasted Chicken in White Wine Sauce

• 2 chicken breasts (bone in, skin on)
• 2 c. dry white wine (such as Sauvignon Blanc or unoaked Chardonnay)
• 2 garlic whole cloves
• 1 small onion, roughly chopped
• 1 can chicken stock (low sodium)
• 2 T. unsalted butter
  
• 1/4 c. whipping cream
• freshly grated Parmesan cheese
• salt & pepper

 

Season chicken breasts with salt and pepper (and other seasonings if you choose) and marinate in 1 c. wine with garlic cloves for 30 minutes, turning once. Heat oven to 350 degrees. Heat a large, oven-proof skillet over medium-high heat. Once hot, add chicken breasts, skin down, and sear until brown, about 4 minutes. Turn over, add marinade and garlic cloves, then roast in oven for about 25-30 minutes, or until chicken is cooked through. Once chicken is done, remove from skillet (reserving juices and garlic in pan), and place skillet on stove top over medium heat. Add 1 T. butter (or 1 T. olive oil) to pan juices, melt, then add chopped onion, and saute for about 3-4 minutes. Add 1 c. white wine and 1 can chicken stock, and simmer over medium- to medium-high heat, stirring frequently, until reduced by half, about 10 minutes. Once reduced, strain sauce (discard solids), then place strained sauce back in pan over medium- to medium-low heat. Slowly whisk in 1 T. butter, once incorporated whisk in warmed cream (I heat in microwave about 20-30 seconds) and grated Parmesan cheese, then turn off heat. Add roasted chicken and any juices back to pan. Salt and pepper to taste.

Enjoy with pasta (to which we add butter, grated Parmesan cheese, and chopped parsley), steamed green vegetables (broccoli, asparagus, artichoke, etc.), crusty bread for sopping, and white wine*.

*This is one of our favorite meals!

 

 

Tomato Recipes from Tasting 06/07/12 with Snow's Bend Farm Heirloom Tomatoes

Pair with crisp and fresh wines such as Sauvignon Blanc, Gruner Veltliner, Brut-style sparkling, or bone-dry Rose

Bruschetta:

• 2 c. tomatoes, seeded and roughly chopped
• 2 cloves garlic, minced
• 2 T. olive oil (good quality)
• 2 T. balsamic vinegar (good quality)
• Large handful basil, roughly chopped (approx. ½ c.)
• Salt & pepper
• French bread

 

Combine first 5 ingredients. Add salt and pepper to taste. Cut French bread into ¼ inch slices, drizzle with olive oil (may rub with cut side of halved garlic clove if you choose), and toast under broiler. Top warm bread slices with bruschetta and serve. May garnish with freshly grated Parmesan cheese if desired.

 

Salsa:

• 2 c. tomatoes, seeded and chopped
• ½ c. purple onion, chopped
• ¼ c. pepper, chopped (any type; hot or mild)
• ½ lime, juice only
• Large handful cilantro, chopped (approx. ½ c.)
• Salt & pepper

 

Combine first 5 ingredients. Salt and pepper to taste. May add more onion, pepper, lime juice, or cilantro if desired. Serve with tortilla or pita chips.

 

Tomato and Mozzarella Salad:

• 6 tomatoes, sliced
• 1 - 16oz log mozzarella cheese
• Basil leaves, torn
• Olive oil (good quality)
• Balsamic vinegar (good quality)
• Salt & pepper

 

Spread sliced tomatoes on a platter and sprinkle with salt (freshly ground sea salt works best). Let stand for 30 minutes. Slice mozzarella cheese (¼ to ½ inch). Arrange on a platter in layers: 2-3 tomato slices, 1 mozzarella slice, and a piece of basil, until all is used up. Drizzle with olive oil and balsamic vinegar, sprinkle freshly ground salt and pepper, and garnish with whole basil leaves. Allow to marinate at room temperature about 30 minutes before serving.

 

Tomato Yogurt Dip:

• 2 c. plain "Greek-style" yogurt (whole milk)
• 1 large cucumber, seeded and chopped
• ¼ c. purple onion, finely chopped
• 1 clove garlic, minced
• Large handful dill, chopped
• 1 c. tomatoes, seeded and roughly chopped
• Salt & pepper
• Optional additions or substitutions: ½ c. crumbled feta, ¼ c. chopped red pepper or roasted red pepper, ¼ c. chopped green olives (without pimento; may want to use less salt), red pepper flakes
  

 

Combine first 5 ingredients. Gently fold in tomatoes. Add salt and pepper to taste (as well as other optional ingredients). Serve with pita chips or sliced vegetables, use on a sandwich (with lettuce, tomato slices, and hummus), or as a garnish (delicious with roasted lamb; may substitute mint for dill). This dip is versatile and delicious!

 

 

Onion, Squash, Mushroom and Broccoli Frittata

Rosé is delicious paired with brunch dishes such as ham biscuits, shrimp and grits, and quiche. Try this tasty and easy egg frittata with a dry and fresh rosé- I paired it with Chateau Soucherie Rose de Loire 2011.

• 1 T oil (bacon grease, unsalted butter or olive oil)
• 6 eggs
• 1 onion, diced
• 1 squash or zucchini, diced
• 1 c mushrooms, sliced
• 1/2 c broccoli florets, chopped into bite size pieces
• 1 clove garlic
• 1/2 c shredded cheese (or more to taste- try feta, Monterrey jack, and/or freshly grated Parmesan)
• 1/4 c heavy whipping cream
• salt and pepper

Preheat oven to 350. Heat a nonstick, oven-proof skillet over medium heat; heat oil and saute onion until translucent, then add mushrooms, squash, garlic, broccoli, salt and pepper, and saute for about 3 minutes longer. Whisk eggs, whipping cream, salt and pepper together then pour over vegetables and top with cheese. Bake in oven for about 12 minutes, or until set, and allow to cool 5 minutes before slicing. Enjoy!

 

Pork Roast and Spicy Guinness a Jus

• Pork Tenderloin (3-3 1/2 lbs)
• 2 12 oz Guinness Extra Stout
• 1 cup onion chopped
• 2 tsp sugar
• 1 tsp salt
• 1/4 tsp pepper
• 1/4 tsp cloves
• 1/4 tsp nutmeg
• 2 carrots diced
• 2 celery stalks diced
• 1 clove garlic minced
• 1/4 c flour

 

Place pork in a deep dish for marinating. Combine one bottle Guinness and remaining ingredients (except flour) and pour over meat. Cover and marinate in refrigerator up to two days, turning occasionally.

Heat oven to 350. Remove pork from marinade and place solids (onion, carrot, celery) in bottom of roasting pan. Place pork on top and add half of the liquid. Roast for one hour. Pour remaining liquid over meat and roast for another hour, or until done (approx. 170 degrees).

Mix flour and 1/2 of second Guinness and make a paste. Remove pork from pan and let rest. Strain pan juices and combine with paste and other 1/2 of Guinness in a saucepan over medium heat stirring constantly until thickened. Serve sauce over meat slices and pair with a Guinness Stout!

 

Sausages in Beer

• 8 sausages or bratwurst links
• 8 crusty hoagie rolls or French bread
• 1/4 c. butter
• 2 medium onions, sliced into thin rings
• 4 cloves of garlic, finely chopped
• 4 12oz beers*

 

On a prepared grill, place the butter in a disposable aluminum roasting pan and melt. Add onions and garlic and saute until softened, about five minutes. Add the beer and bring to a low simmer.

Grill the sausage or bratwurst, turning occasionally until evenly charred. Once cooked, transfer to onion and beer mixture and let stand at least ten minutes, or until ready to serve.

Slice the bread and toast on the grill- spread with butter first for an extra treat- and garnish with your favorite condiments.

*A number of different beer styles will work in this recipe- you could use a crisp lager such as Grolsch or Stella Artois, a brown ale such as Newcastle or Lazy Magnolia Southern Pecan (my preference), or a stout such as Guinness or Old Rasputen.

 

 

Pork Tenderloin with Roasted Apples and Onions

• 1 small Pork Tenderloin (about 8 oz)
• 1 t. olive oil
• 2 medium green apples peeled, seeded, and cut into chunks
• 1 medium Vidalia onion, cut into chunks
• 1/2 c. sparkling hard apple cider
• salt & pepper

 

Preheat oven to 400 degrees. Rinse tenderloin and pat dry. Season with salt and pepper. Warm the olive oil in a large, oven-proof skillet over medium-high heat. Sear the pork until brown on all sides. Add apples and onion, cook for 2 minutes then stir apples and place in oven. Roast for 12 minutes, or until desired temperature.

Once cooked through, remove pork, apples, and onion from skillet. Transfer to serving dish and cover with aluminum foil to keep warm.

Place the skillet over medium-high heat and add hard cider. Cook until cider is reduced by half (3-5 minutes). Slice the pork tenderloin, top with roasted apples and onions then drizzle with pan sauce. Bon Appetit!

 

Easy Broiled (or Grilled) Artichokes

• 1 Artichoke (fresh and bright green in color)
  
• salt and pepper
• about 2 T. olive oil (good quality) or melted butter (unsalted)
  
• juice of 1/2 lemon

 

Rinse artichoke; cut off top 1/2 inch and bottom 1/2 inch from stem (do not cut off entirely, the stem is delicious!) and trim spiky points from leaves. Cut the artichoke into quarters (from top to bottom) careful that each quarter has part of the stem in tact. Cut spiky "choke" from center above the "heart" if desired. Bring 2 inches of salted water to boil in large pot, reduce heat to medium, and cook artichoke quarters for about 20 minutes (uncovered), or until they can be gently pierced with a knife. Drain and place in baking dish. Season with salt, pepper, and olive oil (or butter). Place in top rack of oven  (or cook directly on a hot grill) and broil for about 3-5 minutes- watching to make sure it doesn't burn. Lastly, remove from oven or grill, season with lemon juice and more salt and pepper if necessary.

This is a versatile dish that can be served hot as an accompaniment to a variety of dishes or tossed into pasta, or cold as part of an antipasto platter (with mozzarella cheese, olives, and prosciutto) or in a salad.

Artichokes pair nicely with high-acid white wines such as Gruner Veltliner, Sauvignon Blanc, Muscadet, and un-oaked Chardonnay.

Basil Pesto

• 3 garlic cloves
• ½ - ¾ c. plain almonds
• 1 c. grated Parmigiano-Reggiano (good quality)
• 1 t. kosher salt
• ½ t. ground pepper
• 3 c. loosly packed basil
• 2/3 c. olive oil (good quality)
  

 

Chop garlic in food processor. Add nuts, cheese, salt, pepper, and basil, then process until finely chopped. With motor running, add oil. Be careful not to over blend, the basil will turn black as it oxidizes. Store in air-tight containers, topping with olive oil to keep from oxidizing (will freeze nicely; to thaw leave in refridgerator overnight). Makes a little more than 1 cup. Pair with bold white wine such as Sancerre or lightly-oaked Chardonnay, or bold reds such as Dolcetto, Barbera, or Sangiovese.