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.