September 6, 2014

 

 

Appetizers

 

Jalapeño Popper Dip

 

 

4 oz. can; or 4-6 fresh

Jalapeños – diced (include seeds if you like it really spicy)

¾ cup + ¼ cup

Parmesan cheese – shredded

8 oz. package

Cream cheese - softened

1 cup

Italian seasoned bread crumbs

1 cup

Sour cream

4 Tbsps.

Butter or margarine, melted

2 cups

Cheddar cheese - shredded

1 Tbsp.

Dried parsley

 

 

 In a mixer or by hand, combine cream cheese and sour cream.  Add cheddar cheese, ¾ cup parmesan cheese, and diced jalapeños, mic well.  Spoon into 8x8 baking dish, spreading evenly.

Blend bread crumbs, melted butter, ¼ cup shredded parmesan cheese, and dried parsley, using a fork or your fingers, until crumbly.  Sprinkle the buttery crumb topping evenly over the cream cheese mixture.  Bake at 350 degrees for 15 minutes, or until hot and breadcrumbs are golden brown.  Do not overcook.

 

Serve with bread or crackers.

 

   

Olive Salsa

1 jar

Stuffed green olives

2 Tbsp.

Extra virgin olive oil

1 can

Black olives, drained

2 Tbsp.

Red wine vinegar

4

Roma tomatoes

1 bag

STACY’S® Multigrain Pita Chips

1 bunch

Green onions, cleaned

 

 

Place all ingredients into food processor and “pulse” until chopped.

Chill and serve with STACY’S® Multigrain Pita Chips.

 

 

Salad/Soup

 

PANZANELLA BREAD SALAD

(Classic Italian Tuscan salad)

This recipe serves 10 people.

Salad:

6-8 cups

Herby Garlic Croutons (1/2” square)

2

Cucumbers (skin and seeds removed), cut into small pieces

8

Ripe tomatoes, cut into bite sized pieces

½

Red Onion, cut into same size as peppers

2 green, 1 yellow, 1 red

Peppers – cut into small pieces

1 cup

Fresh basil leaves

 

Dressing:

½ to 2/3 Cup

Olive Oil

Pinch

Sugar

4-6 Tbsps.

Red wine vinegar

 

Salt to taste

2 tsp.

Dijon mustard

 

Pepper to tast

2 Tbsps.

Lemon or Lime juice

 

 

 

Croutons:

3 Tbsps.

Butter

2-4

Large cloves garlic, minced

3 Tbsps.

Olive oil

½ cup

Chopped fresh herbs (parsley, chives, tarragon, rosemary, etc.)

5-6 cups

Stale bread cut into ½ inch cubes

3 Tbsps.

Freshly grated Parmesan cheese.

 

Heat the butter and oil.  Add the bread cubes and cook over medium-high heat, tossing them constantly for 3-4 minutes.  Reduce the heat to low.  Add the garlic and herbs.  Continue to cook, tossing frequently, until golden brown, about 20 minutes.

Combine all of the salad ingredients and dressing at least 15 minutes prior to serving.  Just before serving, toss in the croutons.

 

 

 

 

 

  Main Course

Grilled Filet Mignon with Gorgonzola Cream Sauce

 

4 cups

Heavy cream

4

Green onions, chopped

3 oz.

Crumbled Gorgonzola cheese

4

Filet Mignon tenderloins

3 Tbsps.

Grated Parmesan cheese

1 pinch

Lemon Pepper

¾ tsp.

Salt

1 pinch

Garlic Powder

¾ tsp.

Black pepper

1 pinch

Onion Powder

1/8 tsp.

Ground nutmeg

 

Salt and Pepper to taste

12 slices

Bacon, cooked to crisp and chopped

 

 

Bring cream to a boil over medium heat, reduce heat and simmer until reduced by half, stirring occasionally.  Remove from heat and whisk in crumbled gorgonzola cheese, grated parmesan cheese, salt, black pepper, and ground nutmeg.  

Season the beef with the spice mixture. Grill filet to desired doneness.  Top with cream sauce, bacon bits and onions.

 

Zucchini and Potato Bake

2

Medium Zucchini cut into large pieces

½ cup

Dry bread crumbs

4

Medium potatoes but into chunks.

¼ cup

Olive oil

1

Medium red bell pepper, seeded and chopped

 

Paprika to taste

1

Garlic clove, sliced

 

Salt and Pepper to taste

Mix all ingredients.  Bake at 400° for 1 hour, stirring occasionally until light brown.

 

 

Wine

 

QUICKFIRE™

2010 Cabernet Sauvignon

Central Coast

 

The Terlato Family has brought some of the world’s finest wines to American tables for more than half a century.  Top Chef asked the Terlatos to craft an elegant red wine that is balanced, food friendly and complements a wide range of food styles.  Quickfire Cabernet Sauvignon will inspire the Top Chef in you.

 

 

CHÂTEAU FAYAU – Dessert Wine

Grand Vin De Bordeaux

2004 CADILLAC

Appellation Cadillac Contrôlée

Jean Médeville Et Fils

90% Semillon, 5% Sauvignon Blanc,  5% Muscadelle - - ALC. 13.5% by Vol.

Château Fayau is a beautiful chartreuse style building surrounded by vines in the heart of the historic village of Cadillac.  The Medeville family, have made wine there since 1826.  Today, Château Fayau encompasses 41 hectares.

This superb sweet wine displays the typical vivacity and freshness of the botrytised wines of Cadillac.  Pear and tropical fruit notes on the palate, with hints of honey and marmalade.

 

 

Dessert

 

Ginger Mascarpone Cheesecake / Chocolate Crust

From Wine Spectator magazine