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Spanish Meatballs in Cherry Black Pepper Sauce/Dip

16 Dec

meatballs:
1 lb gr beef
.25 lb ground chorizo
1 TBS garlic, minced
1 bunch green onions, chopped
1 TBS parsley, chopped
1 tsp cumin
2 tsp Spanish paprika
2 tsp Spanish anchovy paste
1 tsp salt
1 tsp black pepper, ground
1-2 eggs
.5 cup Manchego cheese, grated
1 cup breadcrumbs
1 TBS olive oil
Mix beef and chorizo in large bowl. Add: garlic, onion, parsley, cumin, paprika, salt, black pepper. Combine ingredients until thoroughly blended. Add egg(s) and cheese and blend in. Add breadcrumbs and blend until fully incorporated. Measure out 1 ounce portions of mixture and roll into a ball. Chill meatballs on a baking pan for 30 minutes.
Add olive oil to frying pan. When hot, add meatballs to brown on all sides. Place pan-fried meatballs on baking pan, pour about 3/4 of the sauce over meatballs and stir to coat. Bake at 350 for about 20 minutes. Serve hot with remaining sauce as a dip.
sauce:
1 TBS olive oil
2 tsp garlic, minced
1 tsp Spanish anchovy paste
1 cup red wine (Tempranillo)
1 cup beef broth
15 oz can tomato sauce
.5 tsp salt
1 tsp cumin
1 tsp Spanish paprika
.5 tsp black pepper, ground
1 tsp red pepper flakes
10 oz jar cherry black pepper jam
Cook garlic and onion in olive oil until just soft. Wisk in anchovy paste and cook briefly. Add wine, broth, and tomato sauce. Stir and cook for a minute, then add salt, cumin, paprika, black pepper, and red pepper flakes. Stir and cook to reduce by about one quarter. Let cool.
Combine cooled sauce and jam in food processor and blend well.

Turkey, candied bacon and pecan salad sliders with spiced quince spread

16 Dec

1 cooked turkey breast, diced

½ cup mayonnaise

½ cup sour cream

1 TBS lemon juice

1 cup chopped candied bacon

½ cup chopped pecans

Salt, pepper

Mix all ingredients and serve on soft slider or potato buns. Spread with a smear of Spiced Quince or Cranberry Orange Walnut jam and top with thin Granny smith apple slices.

Pork & White Bean Bloody Mary Cassoulet

5 Oct

Serves 4

INGREDIENTS

2 pounds country-style spareribs (or pork shoulder, cut into 1-inch-thick slices)

2 medium onions, peeled and chopped

2 garlic cloves, minced, plus 1 whole clove

2 whole sprigs fresh thyme, plus 2 tablespoons thyme leaves

1 pound bacon (slab is best), cut into 2-inch pieces

1 large stalk celery, chopped

1/2 medium carrot, peeled and chopped

Kosher salt and freshly ground black pepper to taste

3 cups chicken broth

1 cup Garden Bloody Mary mix

1 cup white wine

1 (14-ounce) can diced tomatoes, with their juice

2 bay leaves

2 (14-ounce) cans white beans, drained and rinsed

2 tablespoons olive oil

1 cup coarse bread crumbs

2 tablespoons chopped parsley

 

PREPARATION

  1. Preheat oven to 375°F.
  2. Place the spareribs in a heavy pot with half the onion, half the minced garlic, and the thyme sprigs.
  3. Cover with a lid or foil and bake for 1 1/2 hours.
  4. Remove the ribs; set aside.
  5. In the same pot, over medium heat, brown the bacon.
  6. Remove all but about 2 tablespoons of the fat and add the celery, carrot, salt, pepper, thyme leaves, and the remaining onion and garlic (minced and whole) and cook for 1 to 2 minutes.
  7. Add the broth, bloody mary mix, wine, tomatoes, bay leaves, and beans. Bring to a simmer, then add the cooked ribs.
  8. Meanwhile, in a small bowl, mix the olive oil, bread crumbs, and parsley.
  9. Sprinkle the bread-crumb mixture over the cassoulet and bake for 1 hour, uncovered, occasionally pressing the bread crumbs into the cassoulet to thicken it.
  10. Let cool and serve.

Grilled Salmon with Rhubarb Raspberry Pan Sauce

5 Oct

Serves 4

INGREDIENTS

1 tablespoon olive oil plus additional for brushing

3/4 cup sliced shallots

1 garlic clove, finely chopped

1/4 teaspoon coarse kosher salt plus additional for seasoning

1/8 teaspoon ground allspice plus additional for seasoning

1 cup Rhubarb Raspberry jam

3 T water

2 T white balsamic vinegar

4 7-ounce salmon steaks or fillets with skin (each about 3/4 inch thick)

PREPARATION

  1. Heat 1 tablespoon oil in large skillet over medium heat. Add shallots; sauté until softened, about 5 minutes. Add garlic, 1/4 teaspoon coarse salt and 1/8 teaspoon allspice. Stir until fragrant, about 30 seconds. Add jam, water, and vinegar. Stir to blend. Heat over low heat until melted, stirring often, 2-3 minutes. Season with freshly ground black pepper. Remove from heat. DO AHEAD Can be made 2 hours ahead. Let stand at room temperature.
  2. Brush grill rack with oil. Prepare barbecue (medium-high heat). Brush salmon on both sides with oil; sprinkle with coarse salt, thyme, allspice, and black pepper.
  3. Grill salmon until just opaque in center, 4 to 5 minutes per side. Transfer to plates.
  4. OPTIONAL: Stir 2 tablespoons sliced mint into Rhubarb Raspberry sauce and sprinkle steaks with remaining 1 tablespoon mint.
  5. Spoon sauce over salmon Serve immediately.

Roasted Asparagus Soup with Preserved Lemon

27 May

We served this at a local fundraising dinner and again at a winery party – and folks were swooning in the isles. This simple soup is a seasonal winner; easy to make but distinctive and unique, with flavor that stands out over a normal roasted veggie soup.

  • 3.5 lbs asparagus
  • Olive oil
  • Salt, pepper
  • 3.5 cups broth (we made an herb/leek broth)
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 Tbs thyme, chopped fine
  • .75 cups grated Parmesan
  • .5 cups heavy cream
  • 4 Tbs preserved lemon, pureed
  • 4 Tbs butter
  • 1.5 c half and half

Trim  asparagus, season with olive oil, salt, and pepper. Roast at 350 degrees until cooked through. Let cool then chop into 1” pieces. Sauté onion, garlic, and thyme in butter. Add asparagus and sauté another few minutes to heat everything through.

Add broth, bring to simmer.

Add parmesan, half and half, and heavy cream. Stir to combine.

Add preserved lemon paste. Stir to combine.

 

Transfer soup to bowl of a food processor and puree to desired consistency. Served heated or chilled.

 

Peach Relish for Shrimp

5 May

Adapted from Food and Wine
Serves 4-6
1 garlic clove, minced
1 serrano chile or jalapeño, seeded and minced
2 tablespoons light brown sugar
3 tablespoons Asian fish sauce
2 tablespoons fresh lime juice
9 oz of Spicy Peach Jam
1/4 cup chopped cilantro
2 tablespoons chopped mint
In a mortar (or using a mini food processor), pound the garlic and chile with the brown sugar until a paste forms. Stir in the fish sauce, lime juice and up. Transfer the mixture to a medium bowl and stir in the jam, cilantro and mint.
Serve over grilled halibut or shrimp

Ham Steaks with Rhubarb Rosemary Chutney

1 Apr

Serves 4 as a breakfast side

  • 1 teaspoon yellow mustard seeds
  • 1/2 cup rhubarb jam
  • 1/2 cup chopped red onion
  • 1/4 cup dried cherries
  • 2 tablespoons balsamic vinegar
  • 1 13-ounce ham steak, cut into 4 pieces

Preparation

Toast mustard seeds in medium saucepan over medium heat until beginning to pop, about 2 minutes. Lower heat and add jam, onion, cherries and balsamic. Simmer 2-3 minutes. Season with salt and pepper.

Preheat broiler. Broil ham (do not turn) until brown at edges, about 3 minutes. Serve with chutney.

Shredded Beef with Blackberry Lime Jam

12 Sep

Serves 4

Ingredients

  • 4 lbs chuck roast
  • 2 T chile powder
  • 2 T cumin
  • 1/2 tsp cayenne pepper
  • 1 tsp paprika
  • 1/4 cup chopped cilantro
  • 1 diced jalepeno
  • 1/2 cup lime juice
  • 1 9 oz jar of your favorite Blackberry Lime jam

This crock pot meal is super easy – set it and forget it.

Combine all ingredients in a large crock pot and set on low. Cook for 4-6 hours. When done, remove the roast and shred it using two forks. Use the remaining juice to soak the shredded beef and serve with corn tortillas or on rice.

 

Wheat Berry Salad with Apple Beer Jam Dressing

2 Sep

We served over Labor Day Weekend 2013 and it is easily adaptable to different variations — try it with different cheeses, nuts, dried fruits, and herbs or greens.

We served it with the Goat Cheese Chipotle Cream on the side, in a squeeze bottle. You can vary the amount of liquid (milk, cream, or substitute) to choose how creamy or thick you want it, and the amount of adobo sauce to choose how much heat you like.

Adapted from 101cookbooks.com.

3/4 cup golden raisins
1/2 cup whiskey
1 pound wheat berries, cooked (*see directions below)
5 ounces goat cheese
1 1/2 teaspoons adobo sauce (from a can of chipotle peppers), or more to taste
approximately 1/2 cup milk or cream
2 tablespoons olive oil
2 tablespoons lemon juice (plus additional to toss with apples)
1 small (4-oz) jar of your favorite Apple Beer Jam
zest of one lemon
fine grain sea salt
2 apples, peeled and chopped, tossed with lemon juice
1 cup walnuts, toasted
scant 1 tablespoon chopped chives

Cook the wheat berries (see below for details) and set aside.  Meanwhile, place the raisins in a small bowl, add the whiskey, and let soak until ready to use. When the raisins are done soaking, drain off (and save) the leftover whiskey. You’ll use it in the dressing.

Mash the goat cheese with the adobo sauce (to taste) until it is well incorporated.  Thin with milk or cream to desired consistency. As described above, this can be served on the side as a topping, so vary the thickness and heat as you like it.

Make the dressing by whisking the olive oil, lemon juice and zest, Apple Beer jam, 3 tablespoons of the whiskey (leftover from soaking the raisins), and a couple pinches of salt. Whisk well and set aside.

Just before serving, in a large bowl, gently toss the wheat berries, raisins, walnuts, chives, apples, and dressing. Add more salt if needed. Serve with chipotle goat cheese cream.

Makes a party or potluck-sized salad.

*To cook wheat berries: Combine the pound of wheat berries with about 8 1/2 cups of water and 1 tablespoon of salt in a large saucepan over medium-high heat. Bring to a boil, lower the heat, and simmer, covered, until plump and chewy (and a few of the berries split open), about an hour or so. The berries will stay al dente, and the only way to be sure they’re done is to taste a few. Drain and set aside.

Cherry Black Pepper Sauce for Pork

31 Aug

We served this at the Sip Food & Wine Classic in McMinnville last March, to much acclaim and yummy-noise-making, so we brought it back for our tasting room over Labor Day Weekend 2013.. Serve it with the Crazy Amazing Slow-Roasted Pulled Pork Shoulder after you’ve pulled the meat apart (see below for details).

Triple this recipe for a 10-12 lb pork shoulder.

1 Tbsp butter
1 Tbsp minced shallot
1 tsp minced garlic
1 Tbsp minced jalapeno (or more if you want more heat in the results)
salt & pepper
1/4 c pork (or chicken) stock, preferably pan drippings from the Slow-Roasted Pork Shoulder, with fat skimmed off
1/4 c of your favorite Cherry Black Pepper Jam (or substitute Cranberry Chipotle Jam)
2 Tbsp red wine vinegar

Melt butter over medium heat. Saute shallot, garlic, and jalapeno until shallot is translucent, about 4 minutes. Add remaining ingredients, lower heat, and simmer 10 minutes.

When pork is fork-tender, pull with two forks and remove & discard fat. Combine sauce and pork in a large shallow baking dish & heat, uncovered, in a 325 degree oven for 20 minutes to allow the sauce to infuse the meat. If serving to a crowd, keep warm in a covered chafing dish & add chicken or pork stock to keep moist.

For a slow cooker:
Add all ingredients & cook on low for 7-8 hours