April 28, 2012

 

Appetizers

 

SUN BEAM BOURBON PATE

 

Jim Beam Bourbon Culinary Collection

.

 

8 oz.

Braunschweiger

2 Tbsp.

Mayonnaise

2 Tbsp.

Onion, minced

¼ tsp.

Cumin

2 Tbsp.

Lemon juice

2 Tbsp.

Milk

1 Tbsp.

Jim Beam Bourbon

½ c.

Cream cheese

Mash braunschweiger with a fork.  Add onion, lemon juice, and Jim Beam Bourbon.  Form into a ball and refrigerate for at least 6 hours.  Mix mayonnaise, cumin, milk, and cream cheese to make a spread.  Frost top of ball with the spread.  Chill again until ready to serve.

 

Drunken Chicken Wings

Cooking with Bourbon – Heaven Hill Distilleries

2 lbs.

Chicken wings

½ c.

Brown sugar

½ c.

Prepared Dijon or brown mustard

2 tsp.

Worcestershire sauce

6 Tbsp.

Evan Williams Bourbon

1/3 c.

Minced onions

¼ c.

Soy sauce

1 Tbsp.

Toasted sesame seeds

 

In a large bowl combine all ingredients (except the sesame seeds) and stir well.  Add chicken wings and cover well.  Refrigerate the wings in the marinade for 4 to 24 hours turning occasionally to ensure they are marinated evenly.  Grill over hot coals or roast in 400 degree oven for 20-25 minutes.  Transfer the wings to a platter, and garnish with the toasted sesame seeds.  While the chicken wings are cooking, you can place the marinade for the wings into a saucepan and reduce over medium heat until the mixture is reduced by half.  This can be used as a glaze to enhance the flavor of the wings.  Just brush onto the wings when you remove them from the oven.  The marinade also works well with legs or thighs.

 

 

Fresh Sugar Snaps with Sesame

Pillsbury Holiday Appetizers – November 2007

1 tsp.

Soy sauce

1 bag (8 oz.)

Fresh sugar snap peas, ends trimmed (2 cups)

¼ tsp.

Roasted sesame oil

½ tsp.

Black sesame seed.  Can substitute sesame seed for black sesame seed. (we used Sea Salt instead)

 

Black sesame seed is used in Japanese dishes.  Its aroma and flavor is stronger than that of white sesame seed.  While sesame seed can be substituted for black sesame seed, it tastes best if toasted just before use.  Put the seeds in a heavy ungreased pan and place over medium heat.  Toast about 1 minute while shaking the pan occasionally.  Remove from heat and serve.

In medium bowl, mix soy sauce and oil.  Add peas; stir to coat.

Arrange on serving platter; sprinkle with sesame seed.  Serve with toothpicks.

Prep time: 10 minutes;     Start to finish: 10 minutes;     24 servings (2 snap peas each)

 

Salad/Soup

 

Strawberry – Jicama Toss

Prep: 15 min

Makes 4 servings, about 1 ¾ cups each.

Salad

6 cups

Bite-size pieces mixed salad greens

¾ cup

1 x ¼-inch pieces jicama

½ pint (1 cup)

Strawberries, sliced

2

Kiwifruit, peeled, cut in half lengthwise and sliced

1 cup

Alfalfa sprouts

 

Poppy Seed Dressing (below)

Arrange the strawberries, alfalfa sprouts, jicama and kiwifruit in rows on a bed of salad greens on individual salad plates.  Or, for a more dramatic presentation, use a deep platter.

Poppy Seed Dressing

2

Tablespoons vegetable oil

1

Tablespoon seasoned rice vinegar

2

Tablespoons honey

1

teaspoon poppy seed

2

Tablespoons orange juice

2

teaspoons Dijon mustard

 

Shake all ingredients in tightly covered container.

1.      Prepare Poppy Seed Dressing

2.      Toss dressing and remaining ingredients.

 

1 SERVING:

Calories 170 (calories from Fat 70);  Fat 8g (Saturated 1 g);  Cholesterol 0 mg;  Sodium 100 mg;  Carbohydrate 24g (Dietary Fiber 4g);  Protein 4g

 

 

  Main Course

 

Stuffed Pork Tenderloin with Shiitake Mushroom Sauce

Prep: 40 minutes plus standing;     Bake: 35 minutes;    Yield: 8 servings (2 cups sauce)

1 c.

Water

3 Tbsp.

Minced fresh parsley, divided

1 oz.

Dried porcini mushrooms

2

Pork tenderloins (about 1 ¼ lb. each)

½ lb.

Bulk pork sausage

1 ¼ tsp.

Salt, divided

2

Small onions, chopped

¾ tsp.

Pepper, divided

5 c.

Coarsely chopped fresh shiitake mushrooms (about ¾ lb.), divided

2 Tbsp.

Butter

1 ½ tsp.

Minced fresh rosemary (or ½ tsp. dried rosemary), crushed

3 Tbsp.

All-purpose flour

1 tsp.

Minced fresh sage (or ¼ tsp. rubbed sage)

1 ½ c.

Chicken broth

5 c.

Soft bread crumbs

 

 

1.      In a small saucepan, bring water and porcini mushrooms to a boil. Remove from heat; let stand for about 20-30 minutes or until mushrooms are soft. Using a slotted spoon, remove mushrooms; finely chop and set aside. Strain soaking liquid through a fine mesh strainer, reserving 2/3 cup.

2.      In a large skillet, cook sausage and onion over medium heat until sausage is no longer pink. Remove with a slotted spoon. Remove drippings, reserving 2 Tbsp.  Sauté 4 cups shiitake mushrooms in reserved drippings until tender.

3.      Add rosemary, sage, Porcini mushrooms and 1/3 cup mushroom soaking liquid; cook 2 minutes longer, stirring occasionally. Remove from the heat; stir in the bread crumbs, 2 Tbsp. parsley, and sausage.

4.      Make a lengthwise slit down the center of each tenderloin to 1/2 in. of bottom. Open so meat lies flat. Cover with plastic wrap; flatten to 1/4-in. to 1/2-in. thickness. Remove wrap.

5.      Spoon half of the stuffing down center of each tenderloin. Close roasts; tie several times with kitchen string and secure ends with toothpicks. Sprinkle each roast with 1/2 tsp. salt and 1/4 tsp. pepper.

6.      Place tenderloins on a rack in a shallow roasting Pan. Bake, uncovered, at 425° for about 35-45 minutes or until a thermometer inserted in pork reads 145°. Let stand for 5 minutes before slicing.

7.      In a small saucepan, sauté remaining shiitake mushrooms in butter until tender. Sprinkle with flour; stir. Gradually add broth and remaining 1/3 cup mushroom soaking liquid. Bring to boil; cook and stir for 2 minutes or until thickened. Stir in remaining parsley, salt and pepper. Serve with pork.

Editor's Note: To make soft bread crumbs, tear bread into pieces and place in a food processor or blender. Cover and pulse until crumbs form. One slice of bread yields 1/2 to 3/4 cup crumbs.

 

Sautéed Spring Vegetables

Prep: 20 minutes plus marinating;     Cook: 10 minutes;    Yield: 9 servings

2

Medium yellow summer squash, sliced

1

Small red onion, cut into thin wedges

1 lb.

Fresh asparagus, trimmed and cut into 1 ½-in. pieces

1 c.

Green pepper strips

1

Medium zucchini, sliced

½ c.

Sweet red pepper strips

MARINADE:

¼ c.

Olive oil

½ tsp.

Salt

2 Tbsp.

Balsamic vinegar

½ tsp.

Pepper

1 Tbsp.

Lemon juice

1/8  to ½ tsp.

Crushed red pepper flakes

2

Garlic cloves, minced

 

 

Place the vegetables in a large bowl.  In a small bowl, whisk the marinade ingredients.  Pour over vegetables; toss to coat.  Cover and refrigerate for up to 1 hour.

In a large skillet, sauté the vegetable mixture in batches for 3-6 minutes or until crisp-tender.

Parmesan Potatoes Au Gratin

Prep: 20 minutes;     Bake: 1 ½ hours plus standing;    Yield: 9 servings

2 c.

Grated Parmesan cheese

½ tsp.

Pepper

1 Tbsp.

Minced fresh thyme (or 1 tsp. dried thyme)

2 lbs.

Red potatoes, very thinly sliced

1 Tbsp.

Grated lemon peel

2 ½ c.

Heavy whipping cream

½ tsp.

Salt

 

 

Combine first five ingredients (cheese thru pepper).  Layer a third of potatoes and 2/3 cup cheese mixture in a greased 8-in. square baking dish; repeat layers.  Top with remaining potatoes; pour cream over top.  Sprinkle with remaining cheese mixture.

Cover and bake at 325° for 65 minutes.  Increase temperature to 375°.  Uncover; bake 25-30 minutes longer or until potatoes are tender and top is golden brown.  Let stand for 10 minutes before serving.

 

 

Wine

 

PINOT NOIR

2009

Central Coast

Fleur de California

 

Fleur de California wines showcase exuberant fresh fruit flavors and a food friendly, accessible style.  This Pinot Noir is drinkable now, with harmonious cherry and spice aromas, and a soft, velvety sense of balance in the mouth.

www.fleurdecalifornia.com

 

 

Dessert