July 7, 2012

Appetizers

Garlic Shrimp with Choriza

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6	Garlic cloves	3	Small dried, smoked red chilies, preferably red guindilla chilies if available
3 ½ Tbsp.	Butter	12	Raw jumbo shrimp, peeled and deveined, tails intact
2 Tbsp.	Olive oil	1 Tbsp.	Fino (dry) sherry
1	Chorizo sausage, cut into ½ inch cubes		Crusty bread rolls, ready to serve

Finely chop four of the garlic cloves and set aside. Finely slice the rest. Melt the butter and oil in a large saucepan over low heat. Add the sliced garlic and cook, stirring for 4 minutes, or until golden. Remove from the pan with a slotted spoon and drain on crumpled paper towels. Increase the heat to medium-high and cook the chorizo and whole chilies, stirring for 3 minutes, or until the chorizo becomes crispy and fragrant. Add the chopped garlic and fry for 1 minute or until lightly golden, then add the shrimp and sherry and cook for 2 minutes, or until the shrimp turn pink and curl. Toss the crispy garlic slices through the shrimp and season to taste. Place the mixture in a small bowl and serve with crusty bread rolls for mopping up the garlicky juices.

Quince and three–cheese Tartlets

1/3 cup	Soft goat cheese	2 tsp.	Finely chopped Italian parsley
1/3 cup	Grated Manchego cheese	1 tsp.	Finely chopped sage
1/3 cup	Crumbled firm, creamy, full-flavored blue cheese	1/3	Small red onion, grated
1 ½ Tbsp.	Light whipping cream	1 Tbsp.	Quince paste (I substituted pepper jelly)
2	Eggs, lightly beaten	24	Store-bought tartlet shells

Mash the goat cheese in a bowl. Add the manchego, blue cheese, cream, eggs, parsley and sage. Wrap the grated onion in the corner of a clean dish towel and squeeze with your hands to extract any excess moisture. Add the onion to the cheese mixture, stir well to combine, then season to taste. Preheat the oven to 325. Put 1/8 teaspoon of quince paste in each tartlet shell, then divide the cheese mixture among them. Sit the tartlets on a baking sheet and bake for 10 minutes, or until the pastry is slightly puffed and lightly golden. Serve immediately.

Sautéed mixed Mushrooms with Garlic

14 oz.	Mixed fresh mushrooms	1 ½ tsp.	Sherry vinegar
¼ cup	Butter	1 ½ tsp.	Chopped oregano
2 Tbsp.	Extra virgin olive oil	2 Tbsp.	Chopped Italian parsley
6	Garlic cloves, finely chopped		Black truffle oil (optional), for drizzling
2 Tbsp.	Fino (dry) sherry		Tiny whole oregano leaves, extra to garnish

Make sure the mushrooms are free from grit, then trim the stems. Slice any large mushrooms, and either keep the small ones whole or cut them in half. Put the butter and oil in a large frying pan over medium-low heat. When the butter has melted, add the garlic. Cook, stirring for 4-5 minutes, or until the garlic is golden, making sure it doesn’t burn. Add the mushrooms and a pinch of salt and sauté for 4 minutes, or until they start to soften. Increase the heat to high and add the sherry, sherry vinegar, and chopped oregano. Saute for an addition 4-5 minutes, or until most of the liquid has evaporated. Season to taste with salt and freshly cracked black pepper, then stir the parsley through. Put the mushrooms in a serving dish, drizzle with truffle oil (if using), sprinkle with a few whole oregano leaves and serve.

Salad/Soup

Watermelon Salad

8 cups	Cubed seedless watermelon	1/3 cup	Balsamic vinaigrette
1	Small red onion, cut into rings	3 Tbsp.	Canola oil
1 cup	Coarsely chopped macadamia nuts, toasted	1 cup	Crumbled blue cheese
1 cup	Baby spinach

Combine watermelon and onion and refrigerate until cold. Just before serving, add nuts and spinach to watermelon mixture. In a small bowl, whisk vinaigrette and oil, drizzle over salad and toss to coat. Sprinkle with cheese.

Main Course

Carne Rellena (Stuffed Rolled Steak)

In Argentina, this is called “Matambre” (or “Hunger Killer”!).

The beef roll was originally prepared for travelers setting out on long journeys. 

Wine

Ravens Wood

Zinfandel

Old Vine - Vintage 2010

www.ravenswoodwinery.com

For over 30 years, wine connoisseurs have trusted Ravenswood to deliver bold, classically crafted wines of exceptional quality and soul. Our Napa Valley wine showcases one of the finest wine-growing regions in California. This mouth filling Napa Valley Old Vine Zinfandel boasts bright raspberry and plum fruit with hints of vanilla, sassafras, clove and cardamom.

· Lots of heart and soul, just what you’d expect from Napa Valley

· Undeniably warm and inviting waves of cocoa and baking spices

· Ripe-and-ready blackberry and jammy black cherry

Be prepared for the full-on rush of flavors and aromas that only old vine Zinfandel from Napa Valley can deliver. This bold wine takes no prisoners with its full-bodied aromas and flavors of bright blackberry and black cherry held up by luscious notes of cocoa and baking spices. This wine finishes off with jammy fruit, dark chocolate, and lively acidity. In keeping with the weather this vintage, expect a very ripe Zin with an almost earthy quality. Try to resist pairing this wine with strong cheese, red-sauce pasta or grilled sausages. Just try. 

Dessert

Key Lime Cupcakes

Key lime juice brings bold citrus flavor to cupcakes topped with both glaze and frosting.

Prep Time: 30 minutes Total Time: 1:35 Hr:Mins Makes: 24 cupcakes

1 box	Betty Crocker® SuperMoist® lemon cake mix	1/3 cup	Vegetable oil
1 box (3 oz.)	Lime-flavored gelatin (4-serving size)	3	Eggs
¾ cup	Water	2 or 3 drops	Green food color, if desired
1/3 cup	Key lime juice
Glaze:
1 cup	Powdered Sugar	2 to 2 ½ Tbsp.	Key lime juice
Frosting:
1 package (8 oz.)	Cream cheese, softened	1 tsp.	Vanilla
¼ cup	Butter or margarine, softened	3 ½ cups	Powdered sugar
	Grated lime peel, if desired

1. Heat oven to 350°F (325°F for dark or nonstick pan). Place paper baking cup in each of 24 regular-size muffin cups. In large bowl, beat cupcake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups, filling each about two-thirds full.

2. Bake 19 to 24 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pan to cooling rack. With toothpick or wooden skewer, pierce tops of cupcakes in several places.

3. In small bowl, mix 1 cup powdered sugar and enough of the 2 to 2 ½ tablespoons lime juice until glaze is smooth and thin enough to drizzle. Drizzle and spread glaze over cupcakes. Cool completely, about 30 minutes.

4. In large bowl, beat cream cheese and butter on medium speed until light and fluffy. On low speed, beat in vanilla and 3 ½ cups powdered sugar until mixed; beat on medium speed until fluffy. Frost cupcakes, mounding and swirling frosting in center. Garnish with lime peel. Store covered in refrigerator.

Makes 24 cupcakes

Tips from the Betty Crocker® Kitchens

You can use fresh or bottled Key lime juice. If Key lime juice is not available, use regular fresh or bottled lime juice.

Garnish each cupcake with a small piece of jellied lime candy slice instead of the lime peel.

Nutritional Information: 1 Serving (1 Cupcake) Calories 260 (Calories from Fat 90), Total Fat 9g (Saturated Fat 4g, Trans Fat 0g), Cholesterol 40 mg, Sodium 200 mg, Total Carbohydrates 41g (Dietary Fiber 0g, Sugars 33g), Protein 2g.