2009 Mardi Gras Recipes

Cajun Chicken Lasagna
Montezuma Winery and Hidden Marsh Distillery

1 (160z) pkg. lasagna noodles
1lb andouille sausage, quartered lengthwise and sliced
1lb skinless, boneless chicken breast halves – cut into chunks
2 tsp Cajun seasoning
1 tsp dried sage
½ cup chopped onion
½ cup chopped celery
¼ cup chopped red bell pepper
1 tbsp finely chopped garlic
2 (10oz) containers Alfredo sauce, divided
1 ½ cups shredded mozzarella cheese
½ cup parmesan cheese

Preheat oven 325°F. Bring a large pot of lightly salted water to a boil. Add pasta, and cook 8-10 minutes or until al dente; drain. In a large skillet over medium-high heat, combine sausage, chicken, Cajun seasoning and sage. Cook until chicken is no longer pink and juices run clear, about 8 minutes. Remove meat from skillet with a slotted spoon and set aside. Saute? onion, celery, bell pepper and garlic until tender. Remove from heat, stir in cooked meat and 1 container of Alfredo sauce. Lightly grease a 9x13 inch baking dish. Cover bottom with 4 lasagna noodles. Spread with ½ of the meat mixture. Repeat layers and cover with a layer of noodles. Spread remaining Alfredo sauce over top. Top with mozzarella cheese and sprinkle with parmesan cheese. Bake for 1 hour. Let stand 15 minutes before serving. Yield: 12 servings


Swedish Hill Vineyard

¼ cup oil
1 ½ lbs boneless skinless chicken breasts, cut into 1 inch pieces
Salt and black pepper
1 ½ lbs sausage cut into ¼ inch slices
4 cups chopped onions
2 cups chopped celery
2 cups chopped green pepper
1 tbsp minced garlic
4 cups long grain rice
5 cups chicken stock or water flavored with chicken bouillon
2 tbsp seasoning salt
2 cups chopped green onions

Season chicken with salt and black pepper; brown in hot oil in 8 qt Dutch oven or stockpot over medium-high heat. Add sausage; cook 5-7 minutes. Remove chicken and sausage from pan; set aside. Add onions, celery, green peppers, and garlic; cook, stirring 7-10 minutes. Stir in chicken stock; add chicken and sausage and seasoning salt. Bring to boil. Add rice and return to boil. Cover and reduce heat to simmer. Cook 10 minutes; remove cover and quickly turn rice from top to bottom completely. Replace cover and cook 15-20 minutes or until liquid is absorbed. Stir in green onions and serve. 12-15 servings

Cajun Chicken Nuggets

Varick Winery (Cobblestone Farm Winery)

4 boneless chicken breasts cut into bite-size (1”) pieces
¼ tsp black pepper
2 tsp onion powder
¼ tsp garlic powder
2 tbsp Cajun seasoning
½ tsp thyme
1 cup finely ground bread crumbs
1 egg
1 tbsp milk
6 tbsp Cobblestone Farm Horseradish mustard
1 ½ cups Cobblestone Farm apricot preserves*
Preheat oven to 450°
Mix seasonings and bread crumbs
In separate bowl, beat egg & milk
Dip chicken in egg mixture, then roll in seasoning mixture
Place chicken on greased cookie sheet and bake for 15-20 minutes
Mix mustard and preserves in a small pan over low temperature, stirring to thoroughly mix until preserves melt
Serve chicken nuggets with dipping sauce
*May substitute peach preserves or orange marmalade

Knapp Jambalaya over Spiced Rice

Knapp Winery & Vineyard Restaurant - Executive Chef – John McNabb

1 ½ lbs hot Italian Sausage per cooked and diced
1lb cooked cocktail shrimp
2 ½ cups white rice
5 cups water
2 jars tomato sauce
1 ½ oz chicken base
1lb red onion, small diced
1lb celery, small diced
2 bell peppers, small diced
2 cups dry parsley
¾ tsp Tabasco sauce
½ tsp paprika
¼ cup chopped garlic
1lb carrots, small diced
½ cup 10% olive oil
¾ tsp cayenne
½ pinch saffron
1 tsp crushed red pepper
½ cup Knapp Pasta Red Wine
½ cup water
White pepper

In a medium pot add ¼ cup olive oil and heat over high heat for 30 seconds. Add all diced vegetables: celery, peppers, onion, carrots and saute? until fairly tender. Take ½ of saute?ed vegetables from pot and set aside. Add rice and saffron to pot and stir for 1 min.. In a large pitcher whisk chicken base into warm water to incorporate. Add chicken broth to rice and bring to slow simmer. In a pre-heated 350° degree oven, cover pot and cook rice until tender 25-35 minutes. While rice is cooking, in a large saucepot over medium heat, add the other ¼ cup of olive oil and sautéed vegetables that were set aside for an additional 5 minutes. Deglaze pan with wine and add garlic. Add tomato sauce and Tabasco sauce and bring to a simmer. Add ½ cup water and add your seasonings. Let simmer for 5-8 minutes until bubbling and starts to thicken. Add shrimp and sausage and turn stovetop to low setting. Stir occasionally. When rice is tender, transfer to a serving bowl or platter and spoon Jambalaya mixture over rice. Enjoy with a glass of Knapp’s Pasta Red Reserve or a cold glass of Knapp’s Seyval Blanc.

Mexican Spinach Dip

Goose Watch Winery

8 oz cream cheese, softened
8 oz sour cream
1 (1 lb) processed cheese (i.e. Velveeta, cubed
2 cups shredded Mexican cheese blend
2 (10 oz) cans diced tomatoes with green chile peppers
1 (10 oz) package frozen chopped spinach, thawed and drained
1 (1.25 oz) package taco seasoning mix
2 tomatoes, chopped
½ cup green onions, chopped

Preheat oven to 350°. In a 2 qt or 9x13 inch casserole dish, combine cream cheese, sour cream and processed cheese. Heat in the microwave until ingredients are soft enough to stir together about 1 minute. Stir in the shredded cheese, diced tomatoes with chilies, spinach and taco seasoning mix. Spread evenly. Bake uncovered in the oven until hot and bubbly, about 30 minutes. Sprinkle tomatoes and green onions on top before serving. This can also be made ahead of time, refrigerated, and baked just before serving.

Nachos New Orleans Style

Buttonwood Grove Winery

1# ground beef
1 onion
Salt & pepper to taste
1 pkg taco seasoning
2 cups cheddar cheese- shredded
1 (16 oz) can refried beans – fat free
1 (14.5 oz) package tortilla chips
1 fresh jalapeno pepper, sliced

In a large frying pan, brown beef with onion, salt and pepper over medium heat. Break the meat into very small pieces while it is cooking. After the meat is thoroughly cooked, drain off the grease.

Arrange chips on a microwaveable platter. Spread beans (spreads easier if heated slightly first) over chips. Layer with ½ of the cheese, the ground beef mixture, and remaining cheese. Arrange jalapeno peppers on top.

Microwave on medium-high or place in 350° oven until cheese has melted. Serve immediately.


Cayuga Ridge Estates

5 ½ cups water
2 cups milk
½ cup heavy cream
2 oz butter
2 cups yellow grits
Kosher salt & white pepper to taste
Bring all ingredients to slow boil except the grits. Add grits to boiling liquid in a slow steady stream whisking constantly. Continue to whisk the grits until they start to thicken and they float on the top without being whisked. Take off heat and let set 5-10 min. Top with gravy, maple syrup or creamy bisque soup. Serves: 6-8

Cajun Corn & Black Bean Soup

Thirsty Owl Wine Company

3 cups cooked rice (prepared ahead of time)
1 medium onion, chopped
3 cloves garlic, chopped
Cajun seasoning to taste (2 tsp)
3 cups chicken broth
4 cans black beans, drained
3 tbsp olive oil
3 carrots, chopped
1 medium green bell pepper, chopped
1 can (28 oz) diced tomatoes
1 can (28 oz) tomato sauce
2 cans (15 oz) corn, drained
Optional: ¾ lb browned sweet sausage or cooked chicken breast, diced

Heat oil in soup pot, medium heat. Simmer onion, carrots, garlic, and green pepper until tender. Add seasoning, stir. Add rest of ingredients and rice. Simmer for 30 minutes., Stirring occasionally (add water if too thick). Serve with salad and cornbread… 10 generous servings.

Cajun Maque Chou/Smothered Corn (pronounced “mock shoe”)

Hosmer Winery

12 ears of tender fresh corn or 3 cans drained whole kernel corn
1 large onion – chopped
1 green bell pepper – chopped
¼ cup diced or chopped tomatoes with chili peppers
1 clove garlic – minced
3 Tbsps cooking oil
2 – 3 tsp Cajun or Creole seasonings – more or less to taste

Cut corn off the cob and scrape cobs to get all the juice or drain canned corn. Pre-heat oil in a large skillet or Dutch oven. Add corn, onion, pepper and garlic. Season to taste. Cook on medium heat until corn starts to brown. Add tomatoes and juice. Cook down for about 20 minutes – stirring often.

N’awlins Butter Beans and Andouille Sausage

Sheldrake Point Simply Red Bistro - Chef Samantha Izzo

¼ cup olive oil
1 small onion diced
1 green pepper diced
1 tbsp garlic cloves, smashed and chopped fine
1 tbsp red chili flakes
2 Andouille sausage links, sliced on an angle
1 can (16 oz) large butter beans, drained and rinsed
1 can (10 oz) diced tomatoes
½ cup chopped fresh thyme leaves
1 cup vegetable stock

Heat olive oil in a pot, add onion, green pepper and garlic. Sauté until onions are translucent. Add the sausage, butter beans, tomatoes, red chili flakes and the fresh thyme. Add the vegetable stock and simmer on low for 30 minutes. Makes 4 servings

Scoop into bowls and serve with fresh bread and butter.

Shrimp Ceviche

Lucas Vineyards

½ cup plus 2 tbsp fresh lime juice
1 lb unpeeled shrimp
½ medium white onion, chopped into ¼ inch pieces
1/3 cup chopped fresh cilantro
¼ cup ketchup
¼ cup diced fresh tomatoes
1 to 2 tbsp vinegary Mexican bottled hot sauce (ex. Tamazula or Valentina)
2 tbsp extra virgin olive oil
½ cup diced, peeled cucumber
½ cup diced, peeled jicama
1 small ripe avocado, peeled, pitted and cubed
Lime slices and cilantro sprigs for garnish
Tortilla chips for serving

Bring 1 quart salted water to boil and add 2 tbsp lime juice. Add shrimp, cover and let water return to boil. Immediately remove from heat, pour off the liquid, replace the cover and let shrimp steam off the heat for 10 minutes. Spread out the shrimp in large bowl and all to cool completely. Peel and de-vein the shrimp. Toss the shrimp with the remaining ½ cup lime juice, cover and refrigerate for about an hour.

In small strainer rinse onion under cold water, then shake off excess liquid. Add to shrimp with the cilantro, ketchup, hot sauce, olive oil, cucumber, jicama and avocado. Taste and season with salt, about ½ tsp. Refrigerate if not serving immediately.

Serve with tortilla chips and Miss Adventurous blush wine.

Bellwether Hard Cider

Hard Cider Beignets

1 pkg active dry yeast
1 ½ cups warm water (105°)
½ cup sugar
½ cup nonfat dry milk powder
1 tsp salt
2 eggs
1 cup of Bellwether Original Hard Cider
7 cups all-purpose flour
¼ cup soft shortening
Oil for frying
Confectioners’ powdered sugar

In a large bowl, sprinkle yeast over water; stir to dissolve. Add sugar, dry milk powder, salt, eggs and hard cider. Blend with beater. Add 4 cups of flour; beat smooth. Add shortening; beat in remaining flour. Cover with plastic wrap and chill overnight. Roll out on floured board to 1/8 inch thick. Cut into 2 ½ inch squares. Deep fry at 360° for 2-3 minutes until lightly browned on each side. Drain on paper towels and sprinkle heavily with powdered sugar. Serve hot. Yield: 5 dozen

Shrimp and Corn Fritters

Americana Vineyards & Winery

2 tbsp finely chopped jalapenos
10 cloves finely chopped garlic
1 cup finely chopped scallions
1 cup milk
2 eggs
2 cups corn
1 cup chopped shrimp
1 cup flour
1 cup cornmeal
2 tsp baking powder
2 tsp sugar
1 tbsp salt
Vegetable oil for frying

Heat oil in a large frying pan to 350 degrees, or until a drop of water sizzles. Combine the first grouping of ingredients in one bowl, the second grouping in another. Pour the wet ingredients in to the dry and combine thoroughly. Scoop the batter (about golf-ball sized) and deep fry, turning once or twice, until golden brown and cooked through.

Serve with your favorite dipping sauce, such as rémoulade, tartar sauce or chipotle honey butter.

Creole Vegetable Jambalaya

Six Mile Creek Vineyard

3 tbsp olive oil
1 large onion diced
4 medium carrots, diced
2 medium green peppers
2 cloves garlic, finely chopped
2 cans (14.5oz) stewed tomatoes
3 tbsp tomato paste
1 can (14.5 oz) vegetable broth
1 tbsp each cayenne, paprika & chili powder
1 yellow squash, diced
Salt & pepper to taste
3 – 4 cups steamed rice

Heat the oil in a large pot over medium heat. Add the onion, carrot, pepper, and garlic, cook until onions are translucent, 5-7 minutes. Add the tomatoes, paste, broth, and seasoning, bring to a boil, then reduce heat to simmer about 20 minutes. Add the squash and cook until fork tender about 5 minutes more. Season with salt and pepper, and serve over steamed rice.

Purple, Green & Gold Moroccan Couscous Salad

Treleaven by King Ferry Winery

1 ¾ cup whole couscous
1 can (14 oz) low-sodium chicken broth
¼ cup fresh parsley (plus extra for garnish)
¼ cup dried currants (plus extra for garnish)
½ cup slivered almonds, toasted (plus extra for garnish)
½ yellow bell pepper, diced (plus extra for garnish)
3 average scallions, sliced
½ cup oil
3 tbsp lemon juice
3 tbsp orange juice
Zest from one lemon
½ tsp salt
¼ tsp cinnamon

Bring broth to a simmer in a medium saucepan, turn off the heat, stir in the couscous, and cover for minutes. Fluff with fork, and let cool to room temperature.

Place couscous in large bowl, add currants, almonds, scallions and yellow pepper. Chop parsley and stir that in too.

Make dressing: whisk oil with citrus juices and cinnamon and salt.

Add dressing to couscous mixture and combine well. Garnish with the extra currants, peppers, almonds and parsley. Chill for at least an hour before serving. This salad tastes even better the next day.

Serve with: Roast Chicken and Treleaven Semi-dry Riesling Or Grilled Lamb & Treleaven Merlot

Cajun Red Gravy & Sausage

Long Point Winery

Small can of tomato paste
1 (15oz) can of tomato sauce
1 (15oz) can of crushed tomatoes
1 (15oz) can of diced tomatoes
1 (15 oz) can of beef broth
¼ cup dry red wine (LPW Zinfandel (if you like it richer) or Ciera (if you like it lighter).
½ yellow onion (chop fine)
1 tbsp fresh minced garlic
Olive oil

Seasonings: salt, black pepper, white pepper, red pepper, oregano flakes, basil flakes, parsley flakes and Worcestershire sauce.

Heat a little olive oil in a large iron pot. Add the onion to sauté for about 10-15 minutes. Add a couple dashes of salt and black pepper. Add the garlic to brown for a few minutes. Stir-in the tomato paste on medium heat (careful not to scorch). Stir in the beef broth. When that gets good and hot, stir-in the tomato sauce. When that gets good and hot, stir-in the crushed tomatoes. When that gets good and hot, stir-in the diced tomatoes. (You layer and cook the tomatoes slow on purpose so you don’t burn and ruin the flavors.) Sir-in your red wine and now season to your good taste. Season lightly to begin with and come back later and taste to add a little more if you think you need some.

Leave the lid off and simmer for a good hour or so. Of course, 2 hours is always better!

In a separate frying pan, sauté green & red peppers chopped. Serve over your favorite pasta or cooked rice. Biscuits, fresh French bread or fresh made garlic bread is a must.