Risotto with Fresh Peas and
Mushrooms
Marinated Quail on the
Grill
Crab Soup
Lemon Chicken
Pork Tenderloin with Dried Fruit
Stuffing
Tex Mex Wontons
Teriyaki Salmon
Roasted New
Potatoes
Garlic Green Beans
Mixed Greens, Pear, and Fennel salad
with Orange Rosemary Dressing
Golden Delicious Apples in Puff
Pastry Cup
Perfect Beef
Tenderloin
Risotto with Fresh
Peas and Mushrooms
1⁄4 c unsalted butter
2 medium shallots, finely chopped
1 c Arborio rice
2 c shelled fresh peas (about 2 pounds unshelled)
1⁄2 t salt
1⁄4 t finely ground pepper
3 c hot chicken stock
1⁄4 lb mushrooms, sliced
1⁄4 c freshly grated Parmesan cheese
Heat 2T butter in heavy saucepan. Add shallots and cook over low
heat until soft but not browned. Stir in rice and sauté
lightly until rice is coated with butter.
Add peas, 1⁄4 t salt, 1/8 t pepper and 1⁄2 c stock.
Simmer over medium heat stirring often, until stock is absorbed.
Continue adding stock 1⁄2 c at a time until it is absorbed.
Stop adding stock when rice is tender - should take about 20
minutes.
Heat 1T butter in skillet. Add mushrooms, remaining salt and
pepper and sauté over medium-high heat until lightly
browned.
When rice is done, gently stir in mushrooms, remaining butter and
Parmesan cheese with a two pronged fork. Taste for seasoning and
serve immediately.
Marinated Quail on the
Grill
12 or 18 quail (depends on serving 2 or 3 per person) Recipe
is for six people.
1 c dry white wine (Charles Creek Chardonnay)
2 T Balsamic vinegar
1⁄4 c good olive oil
1 medium onion, sliced thin
2 cloves garlic, crushed
8-10 sage leaves, crushed
2 bay leaves, crumbled
Bone the quail (or have the butcher do it) by splitting them
down the back and leaving the wing, thigh and leg bones intact.
Place the quail and the marinade ingredients in a large glass or
stainless steel bowl. Marinate at room temperature for an hour or
in the refrigerator for up to eight hours. Mix and turn the quail
occasionally.
When the grill is hot, start the quail skin side down for seven
minutes, then turn and finish cooking for six to 10 minutes
longer. (This depends on your grill, the temperature, the size of
the quail and how you like them done. Do not overcook.) Serve
immediately.
Delicious when served with grilled vegetables.
Crab Soup
Nothing could be simpler and yet taste so good. Excellent with
crusty French bread and some wonderful Charles Creek
Chardonnay.
1 large can chicken broth
1 #2 can creamed corn
2 eggs, beaten
1 green onion chopped
6-10 oz. fresh crab meat
Heat broth to a boil, add the creamed corn and boil again. Add
the beaten eggs, stirring constantly. They will blend in with the
soup and give it a little more body. As you stir they feather out
in the liquid. When the eggs are cooked - just a minute or two,
add the crab and heat through. Ladle into bowls and garnish with
chopped green onion. Serves 6.
Lemon
Chicken
A family favorite.
6 half chicken breasts
4 lemons
1⁄2 cup flour
1⁄2 t salt
1⁄4 t pepper
2 T olive oil
2 T brown sugar
1⁄2 can chicken broth
Preheat oven to 350 degrees.
Rinse and dry the chicken breasts.
Grate the rind from two of the lemons - yellow only.
Squeeze the juice from those two lemons into a flat dish.
Mix the flour with the salt and pepper.
Dip the chicken breasts into the lemon juice and then into the
flour mixture and sauté in batches in the olive oil until
nicely browned.
Place browned pieces in a baking dish that can hold the chicken
in one layer.
Sprinkle the grated lemon rind on top of the chicken breasts.
Sprinkle the brown sugar on top of the chicken breasts.
Thinly slice the remaining two lemons and place the slices on top
of the chicken.
Pour the chicken broth into the bottom of the dish along with any
of the lemon juice that is left from the earlier step. Use a
little more broth if you wish.
Cover with aluminum foil and bake at 350 degrees for one
hour.
When you remove the foil - the most wonderful aroma greets
you.
This is delicious with green beans and garlic mashed potatoes
and, of course, Charles Creek Chardonnay.
Pork Tenderloin with
Dried Fruit Stuffing
Servings: 4
Ingredients:
1 cup coarsely chopped mixed dried fruit, such as golden raisins,
cherries, figs, cranberries, apricots, prunes or dates
1⁄4 cup roasted pistachios (Optional)
1 cup stale/dry breadcrumbs, cubed
1 teaspoon fresh rosemary, minced or 1⁄4 teaspoon dried
1 teaspoon garlic, minced
1 tablespoon beaten egg
1⁄2 cup Charles Creek Vineyard Miradero or other
full-bodied red wine
1 tablespoon butter
Kosher salt and ground pepper
One 1-pound pork tenderloin
1⁄2 cup plus 3 tablespoons chicken stock
2 teaspoons corn starch dissolved in 2 teaspoons water
Steps: Preheat oven to 400-degrees.
1. In a small bowl, mix the dried fruit with the wine. In another
bowl combine the breadcrumbs, rosemary, garlic, 3 tablespoons
chicken stock, 1 tablespoon egg and pistachio. Drain fruit
reserving the wine. Add half of the fruit to the stuffing mix and
reserve the other half for the sauce. Season stuffing mixture
with salt and pepper.
2. Butterfly the tenderloin without cutting completely through
the meat by inserting a sharp knife at one end of the tenderloin
and making a cut the length of the tenderloin. Make another
parallel cut 1⁄4" from the first slice. Continue making
parallel cuts from the center to the outer edges of the
tenderloin without cutting through the tenderloin, or your
stuffing will leach out. After making all the cuts necessary,
lightly pound out the tenderloin to 1⁄4-1/2" thickness.
Stuff the tenderloin with the fruit mixture, leaving a 1⁄2"
border. Once rolled and formed, pinch ends together and secure
the tenderloin with 6-8 toothpicks or tie with kitchen twine.
Season the outside of the meat with salt and pepper.
3. Place tenderloin in roasting pan just big enough to hold the
meat. Add to the pan the reserved wine along with 1 tablespoon of
butter and baste the tenderloin with the wine. Cook for
thirty-five minutes or until an internal temperature of
125-degrees is reached, basting every 10 minutes. Transfer the
meat to a cutting board and let rest for 5 minutes.
4. Add 1⁄2 cup chicken stock to roasting pan or drain
juices into small saucepan, bring to a boil. Once boiling add
cornstarch and water mixture, continue to boil for one minute.
Remove from heat, add reserved fruit. Slice the tenderloin
crosswise 1⁄2" thick and serve with the sauce.
Tex Mex
Wontons
½ pound ground pork
¼ chopped onion
2 tablespoons chopped green pepper
½ of a 15oz. Can of refried beans
¼ cup shredded cheddar cheese
1 tablespoon ketchup
1 ½ teaspoons chili powder
¼ teaspoon ground cumin
4 dozen wonton skins
cooking oil or shortening for deep fat frying
taco sauce
For filling, in a large skillet cook ground pork, onion, and
green pepper till meat is browned and vegetables are tender.
Drain off fat. Stir beans, cheese, ketchup, chili powder, and
cumin into meat mixture; mix well. Place a wonton skin with one
point toward you. Spoon a generous teaspoon of meat mixture onto
center of skin. Fold bottom point of skin over filling; tuck
point under filling. Fold side corners over, forming an envelope
shape. Roll up toward remaining corner; moisten point and press
to seal. Repeat with remaining wonton skins and filling. Fry, a
few at a time, in deep hot oil (375 deg.) about one minute per
side. Use a slotted spoon to remove wontons. Drain. Serve warm
with taco sauce. Makes 48.
*You can make these wontons ahead of time, and reheat them in
a 350 degree oven for 10 to 12 minutes.
Teriyaki
Salmon
2 lbs salmon filet
1⁄2 cup teriyaki sauce
1⁄4 cup olive oil
Prepare Barbeque or oven. BBQ at high to start; oven at 400
degrees.
Mix olive oil and teriyaki sauce together in a small dish.
Baste salmon heavily with the mixture.
Place Salmon (skin side down) on grill or in oven and immediately
reduce heat to medium on BBQ or 350 degrees in oven.
Cook 20 to 30 minutes depending on thickness.
Baste regularly.
Shrinkage around the edges indicates that the fish is almost
ready. Don't overcook.
Serves 4-6
Roasted New
Potatoes
Servings: 4
Ingredients:
8 oz. new potatoes
2 tablespoons olive oil
1 tablespoon chili powder
Kosher salt and pepper
Steps: Preheat oven to 400-degrees
1. Wash and quarter new potatoes. Toss in bowl with olive oil and
chili powder, 1 teaspoon salt and 1⁄2 teaspoon pepper.
2. Place on baking pan and roast in oven for 40 minutes, or until
potatoes are lightly browned.
Garlic Green
Beans
Servings: 4
Ingredients:
12 oz. fresh string beans, washed stems removed
1 teaspoon garlic
1 tablespoon olive oil
1 tablespoon butter
Kosher salt and pepper
Steps: Have ready a large bowl with ice cold water.
1. Fill 4 1⁄2 quart pot, 3⁄4 full of water and 1
tablespoon kosher salt or 2 teaspoons table salt. Bring to a boil
add green beans. Return water to a boil and continue to boil
green beans for one minute. Remove beans from boiling water and
plunge into ice water. Drain and set aside in refrigerator until
ready to use.
2. Heat olive oil in sauté pan over medium-high heat. Add
green beans and sauté for one minute, add garlic and
sauté for another minute, add butter and sauté
until butter is melted. Add salt and pepper to taste. Serve
immediately.
Mixed Greens, Pear, and
Fennel salad with Orange Rosemary Dressing
Servings: 4
Ingredients:
1/3 cup fresh orange juice
1 teaspoon shallot, finely chopped
1 teaspoon Champagne or apple vinegar
1 teaspoon orange blossom honey or other honey
1⁄4 teaspoon Dijon mustard
1⁄4 cup extra-virgin olive oil
Kosher salt and pepper
8 ounces mixed greens
1 red pear
1 head Belgium endive
1⁄2 bulb fennel
1⁄2 teaspoon fresh rosemary
Steps:
1. In a blender or food processor, combine the orange juice,
shallot, vinegar, honey, rosemary, 2 teaspoons salt and 1⁄2
teaspoon pepper to taste. Blend until smooth. With the machine
on, gradually drizzle in the olive oil until the dressing is
smooth and slightly thickened.
2. Core and thinly slice Belgium endive the 1⁄2 bulb of
fennel and pear. Combine in large bowl with mixed greens and toss
with dressing. Serve.
Golden Delicious Apples
in Puff Pastry Cup
Servings: 4
Ingredients:
2 1⁄2 pounds golden delicious apples
1/4 cup butter
1/3 cup sugar
1 teaspoon vanilla
1 sheet frozen puff pastry dough
egg wash of 1 beaten egg and 1 teaspoon water
Steps: Preheat oven to 400-degrees. Thaw puff pastry sheet.
1. Peel, core and slice each apple into twelve sections. Place
sauté pan over medium heat and add butter, sugar, vanilla,
and apples in one layer. Cook over medium heat for forty minutes
basting occasionally with pan juices.
2. Prepare four 6-ounce ramekins by lightly covering inside and
top outside rim with butter. Transfer apples from sauté
pan to ramekins. Heat any remaining sauce over moderately high
heat until light golden in color. Pour sauce over apples.
3. Quarter the puff pastry sheet and brush both sides lightly
with egg wash. Place one sheet over each ramekin and place
ramekins on a baking sheet. Bake in oven thirty minutes or until
lightly browned and puffed.
4. Serve by inverting ramekin into dessert bowl, removing
ramekin. Serve with additional caramel sauce and ice cream.
Perfect Beef
Tenderloin
This recipe is from my cousin, Sarah E. Bogan.
Shawondasee is the name of a group of cottages perched on a bluff
over the Mississippi River where our two families spent many a
wonderful times enjoying summer days on the river with family,
friends and good food.
Use a 2 to 3 lb. piece of beef tenderloin. Cut
into sections about 4-5 inches for more even cooking.
(Don’t make the sections too small!)
Line a baking pan with enough heavy duty tin foil to wrap the
meat in after removing it from the oven.
Marinate the tenderloin thoroughly on all sides with
Worcestershire Sauce. Be generous and turn often. Refrigerate
up to 8 hours in the marinade. Remove from fridge 1-2 hours
before cooking to bring meat to room temperature.
Preheat oven to 450 degrees for 30 minutes. Put the tenderloin
in the foil lined pan, place it in the oven and immediately turn
the temperature down to 350 degrees. Do not cover or wrap the
meat in the foil.
Roast for 20-40 minutes depending on doneness desired and size of
the pieces of tenderloin.
When almost done, remove from oven and seal the meat in the tin
foil. The meat will continue to cook slightly and will be easier
to slice.
The beauty of this recipe is that you can serve
the meat any time up to an hour after it has been removed from
the oven. It is good to let it sit at least 15 minutes wrapped
in foil, for ease of slicing. The other characteristic of the
finished product is that is should be evenly cooked
throughout.
This is delicious with scalloped potatoes and green beans and, of
course, Charles Creek La Sonrisa del
Tecolote Cabernet!
GOOD LUCK AND ENJOY!
