Wednesday, January 28, 2009

Kansas Big Sky in the Winter....Maybe my next Painting?










Somerset Ridge Vineyard and Winery Tasting Room

Valentine's Day is fast approaching and I have been charged with the duty of supplying the Somerset Ridge Tasting Room with lots of Chocolate goodies. As of this afternoon, I am busy with Somerset Chocolate Pistachio Truffles and 4" Chocolate Port Cakes. If all goes well, they will be available in the Tasting Room this weekend, 1/31 and 2/01.

Love is better with Chocolate!










American Buffalo, Lean and Tender













As I promised....equal time for American buffalo.............






Buffalo is very low in fat, very high in flavor, and is available from several local Buffalo Ranches and at Whole Foods grocery stores.


At the vineyard, Somerset Ridge, my job is "Chef". I cook for all of the harvest events in the fall
and right now, for all Dinners for 12 as well as appetizers for all Wine Tasting parties scheduled
in the Tasting Room. It has been such fun developing recipes for the vineyard, featuring the
wines of Somerset Ridge. When Buffalo Red was released several years ago, I went to work on a
chili recipe using Buffalo Red wine. During the development process, I actually came up with
several that I loved. I am going to share one of those with you. It is pretty simple and straight
forward.







Buffalo Chili
2 tbsp Vegetable Oil

3 lb Ground Buffalo Meat

1/4 c Flour

2 onions, diced
1/2 c Water

2 tbsp Minced Garlic
1/2 c Green Bell Pepper
1/2 c Red Bell Pepper
1/2 c Jalapeno Peppers, diced

2 c Tomato Sauce

1/2 cup beef broth
1/4 cup paprika

1/4 to 1/2 cup chili powder
4 tbsp ground cumin

1/2 tsp cayenne pepper

1/2 tsp black pepper
1/2 tsp white pepper

1/2 cup diced green chilies

2 tbsp dried oregano

1 1/2 tsp crushed red pepper

1 cup Somerset Ridge Buffalo Red Wine

Instructions Saute Buffalo meat in the sunflower oil until just barely pink. Add flour and stir together, cooking until meat is cooked. Add remaining ingredients and simmer for 1 hour.

If you like beans in your chili, please add them. As with all soups, stews and chilies, make the day before serving, flavor definitely improves. Serves 12+

Serve with big chunks of hot buttered corn bread.
I personally like it with a big spoonful of
Creamy Corn Pudding
plunked right in the middle of it


2 tablespoons butter or margarine
3 eggs, beaten
1 15.25-ounce can whole kernel corn, drained
1 12-ounce can evaporated milk
1/2 cup dry unseasoned breadcrumbs
1 1/2 tablespoons sugar
1 1/4 teaspoons Lawry's Seasoned Salt


In preheated 350ºF oven, melt butter in 1 1/2 to 2-quart casserole dish; grease dish with melted butter and set aside. In large bowl, combine remaining ingredients. Pour into casserole; place casserole dish in large pan filled with enough boiling water to reach half-way up sides of dish. Bake until pudding is just set, about 60 minutes.















































Tasting Room at Somerset Ridge Vineyard


http://www.somersetridge.com/

Researchers in Miami are investigating the anti-aging effects of Resveratol

We've heard for a long time about the benefits of drinking red wine in moderation. My husband, Arch, was delighted at the news. As Vice President of Tasting for Somerset Ridge Vineyard, he was a big fan of red wine. Each evening, as he poured a glass of red wine for each f us, he would smile that silly smile of his and say, "I'm doing this for my health."

Now the results of a new study reveal that a substance in the wine may be a 'fountain of youth.' In the experiment, a compound found in red wine called 'resveratrol' stalled the decline of heart function that happens as we age. Researchers say the compound might also fight cancer, Alzheimer's disease, heart disease and stroke; some even say it could even slow the aging process. That got my attention! So, as they say in the old country...."Alla Salute!"...or.............


French …….. “A votre sante!” German......."Prosit!"British……… “Cheers!”


Hungarian…. “Egé szé gé re!”Japanese…… “Kanpai!” Polish……… “Na Zdrowie!”


Russian……. “Za vashe zdorovye!”Greek……… “Yasas!”Chinese…… “Wen Lie!”


Irish……….. “Slainte!” Swedish…… “Skal!” Brazilian….. “Saúde!”Spanish…… “Salud!”







Don't forget to try a great Red Wine Sauce next time you fix a Roast Beef


1 tablespoon minced shallot or onion
1/2 cup dry red wine
1/2 cup beef stock or broth, warmed
2 tablespoons softened butter
Salt and freshly ground black pepper to taste
A few drops of freshly squeezed lemon juice or vinegar (optional)
Minced fresh parsley leaves for garnish
Preparation:Pour off all but 1 or 2 tablespoons of the cooking fat (if there are any dark, non-fatty juices in the roasting pan leave them in there). Turn the heat under the pan to medium-high and add the shallot and the wine. Cook, stirring and scraping, until most of the wine has evaporated, the shallot is soft, and the bottom of the pan is clean. Add the stock and repeat; when there is just under 1/2 cup of liquid, turn off the heat. Add the butter, a little at a time, stirring well after each addition to incorporate it. Taste and season if necessary with salt, pepper, and lemon juice or vinegar. Spoon this sauce over the meat, garnish, and serve. Yield: 1/2 cup




This also makes a great pan sauce for a big Ribeye Steak about 1" thick, cooked right on top of your stove.


Using a heavy skillet, such as a cast iron pan, melt 1 tablespoon butter in 1 tablespoon olive oil. When skillet is very hot and but butter is not burned, season your steak with your favorite seasonings. Gently lay the steak in the pan, then, without moving the steak even a tiny bit, cook the steak over high heat for 2 minutes for rare, 3 minutes for medium rare, then turn steak over and cook another 2 minutes. Remember to use tongs rather than a fork.



Remember, you poke holes in your steak....you loose juices!


Remove the steak to a platter and tent with foil to keep warm while you make the sauce.




If your favorite steak cut is a T-Bone or Porterhouse, you will need to adjust cooking time due to the bone. They will take longer. Use an instant-read thermometer to check for doneness.




And yes, I know, you poke a hole in your steak!




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Just received a note from my buddy George, the Pig Killer, telling me how much he likes my blog. To keep George happy, I am about to send you several Pork recipes. George is a Jewel of a friend, and was my husbands very best friend. He is Inge's husband (that is the Inge of "Two Old Broads Abroad" fame). Today, he is all of the above plus a major source of information on pork products for me. Thanks, George.





My Sunday Gravy


(In Italian American communities, Sauce is called Gravy. On Sundays, extra meat is added)


1 pound sweet Italian sausages (pork!)
2 pounds meatballs, cooked (at least 50% pork!)
5 lean pork chops (duh!)
1 pound lean spareribs (pork!)
1 pound lean beef, 1 piece (sorry, George)
1/2 cup olive oil
1 medium onion, chopped
1 clove garlic, chopped
1 pinch each of dried basil, red pepper flakes, and dried mint
1 6 oz can tomato paste
1 28 oz can peeled and crushed tomatoes
1 28 oz can water
salt and pepper to taste




1. Fry all the meats in 1/4 cup olive oil in a large heavy saucepan. Add additional oil if necessary. When all meat is browned, transfer them to platter. Add the remaining 1/4 cup oil to the residual juices in the pan. When the oil is hot, saute the onion, garlic and seasonings until transparent.
Stir in the tomato paste and blend well. Add the tomatoes and stir until blended with tomato paste and oil. Stir in an extra pinch of seasonings. Add water starting with 3/4 can full, then add ding more until desired thickness is achieved.
2. Let the sauce come to a full boil and add salt and pepper to taste, then another pinch of each of the herbs. Return the meat to the pan, then simmer over medium-low heat, uncovered, for at least 1 hour, until the meat is fully cooked. Stir gently every 15 minutes.
3. There is enough sauce and meat for 3 pounds of pasta. Place meat in one large bowl, the cooked pasta in another. Pour some of the sauce over both, additional sauce into a bowl of its own to be passed around the table.
4. notes: make ahead by at least 1 day so that fat may be removed from gravy when cold.



Hungarian Goulash


By the National Pork Producers Council



1 1/2 pounds boneless pork, cut into 1" cubes
1 pound small new red potatoes, halved
2 medium onions, halved, thinly sliced
1/4 cup water
3 tablespoons ketchup
1 tablespoon paprika
1 clove garlic, minced
1/4 teaspoon black pepper
3 cups shredded red cabbage
2 tablespoons all-purpose flour
1/2 cup sour cream
1/2 teaspoon caraway seed
Chopped parsley, for garnish



1. Combine pork, potatoes, onion, water, ketchup, paprika, garlic, pepper and cabbage in 3 1/2-quart slow cooker. Cover and cook on low heat setting 7-8 hours or until pork and potatoes are tender.
2. Combine flour, sour cream and caraway seed. Stir into pork mixture and blend thoroughly. Serve garnished with chopped fresh parsley, if desired. Serves 6





Rosemary Port Pork Chops



1/3 cup all-purpose flour

1/2 tsp. garlic powder

1/2 tsp. onion powder

1/2 tsp. dried parsley

salt and pepper to taste

4 tbsp. vegetable oil

4 (3/4 inch) thick pork chops

1/2 cup chicken broth

2 tbsp. Somerset Ridge Ruby Port

1 tsp. chopped fresh rosemary

1 onion thinly sliced


In a small Bowl, combine the first five ingredients. Mix well and dredge each pork chop in the mixture, patting lightly to evenly coat each chop.
Heat the oil in a large skillet over medium high heat. Sauté the chops in the oil for four to five minutes per side, or until well browned. Add chicken broth, port and rosemary to taste. Spread the sliced onion over the chops, reduce heat to low, cover and simmer for ten minutes.
Flip the chops, allowing the onion slices to drop down into the liquid. Re-cover and simmer for five more minutes, or until pork chops are done.
Season with salt and pepper to taste. Makes four servings.


I guess to be fair and non-partisan, I'd better make the next blog about that most noble giant,

the American Buffalo.

Sounds like a Southwestern menu is in the works.......








































Ponte Vecchio, Florence, Italy

Ponte Vecchio, Florence, Italy
oil painting by Kay Tucker

Somerset Autumn on Wea Creek

Somerset Autumn on Wea Creek
Oil Painting by Kay Tucker, Private Collection

Floral

Floral
oil painting by Kay Tucker

Kansas Storm

Kansas Storm
oil painting by Kay Tucker, Private Collection

Watercolor Collage

Watercolor Collage

Tempo al Tempo....All in Good Time

Tempo al Tempo....All in Good Time
48"x36" sculptural painting by Kay Tucker