Louisiana Red Beans & Rice
1 bag (3 1/2 oz.) boil-in-bag rice
4 oz. andouille sausage, diced
1 c. red bell pepper, chopped
1 c. onion, chopped
2 tsp. Cajun seasoning
1 tsp. dried thyme leaves
1/2 tsp. hot pepper sauce (e.g.: Tabasco®)
1 can (16 oz.) dark kidney beans, rinsed and drained
1 can (14 oz.) chicken broth
1/4 c. fresh parsley
1/2 tsp. salt
Cook rice according to directions, omitting salt and margarine. Heat a large, non-stick skillet over medium-high heat. Coat pan with cooking spray. Add sausage; cook 3 minutes or until lightly browned. Using slotted spoon, transfer sausage to a bowl and keep warm. Add bell pepper, onion, cajun seasoning, thyme, and hot pepper sauce to pan; sauté 3 minutes or until onions are tender. Add beans and broth; cook 8 minutes or until thick, mashing half the beans. Add sausage, parsley, and salt. Cook 1 minutes, or until thoroughly heated, stirring occasionally. Serve over rice. Serve with Montezuma Semi-Sweet Mead.
Swedish Hill Winery
Cajun Corn Soup
1 1/2 c. chicken broth
1 c. water
1 green bell pepper, chopped
3/4 (14.5 oz.) can diced tomatoes, drained
3/4 (15 oz.) can whole kernel corn, drained
1/2 tsp. garlic salt
1/4 tsp. cayenne pepper
1/4 tsp. paprika
1 Tbsp. vegetable oil
1 leek, chopped
1 garlic clove, chopped
1/2 (15 oz.) can black beans
Mix the broth and water in a pot, and bring to a boil. Stir in the green bell pepper, tomatoes, and corn. Season with garlic salt, cayenne pepper, and paprika. Reduce heat to low, and simmer 10 minutes. Transfer 1/2 the mixture to a blender, blend until smooth, and return to pot.
Heat the oil in a skillet over meadium heat. Stir in the leek and garlic, and cook 5 minutes, until tender. Transfer to blender. Place black beans and about 1/2 c. of soup into the blender. Blend until smooth. Mix into the soup, and continue cooking 10 minutes, until heated through.
Varick Winery (Cobblestone Farm Winery)
Hot Crab Dip
1/2 c. milk
1/3 c. Cobblestone Farm Winery Garden Salsa
3 (8 oz.) packages of cream cheese
1 lb. imitation crab meat, flaked
1 c. diced onions, or 2 Tbsp. dry, granulated onion
1 (4 oz.) can diced, green chiles
1 tsp. Cobblestone Farm Winery Three Pepper Hot Sauce*
Combine milk and salsa. Spray slow cooker/Crock-Pot® with non-stick cooking spray. Place milk and salsa mixture in slow cooker. Stir in cream cheese, crab, onions, chiles, and hot pepper sauce. Cover and cook on low for 30-40 minutes, stirring occasionally. Serve warm with crackers.
* adjust to taste
Knapp Winery & Vineyard Restaurant - Exec. Chef John McNabb
Creole Shrimp Bisque
1 1/2 Tbsp. vegetable oil
1 c. Knapp Seyval Blanc
3 celery stalks, finely chopped
4 garlic cloves, finely minced
1 small white onion, finely minced
1 lb. fresh bay shrimp, peeled and de-veined
3 c. chicken or seafood broth
3 c. heavy cream
1/2 c. all-pupose flour
1 Tbsp. paprika
2 tsp. garlic powder
1/2 tsp. ground thyme
1 tsp. white pepper
1 tsp. cayenne
3 oz. unsalted butter
In a large sauté pan over medium-high heat, add oil. When oil is hot, add shrimp, paprika, garlic powder, thyme, white pepper, and cayenne, and sauté until shrimp are cooked and firm. De-glaze pan with Seyval Blanc, and remove from heat. Put sautéed shrimp mixture into a food processor and pulse until fairly smooth. In a large sauce pot, over meadium heat, melt butter until it starts to bubble. Add onion, celery, and garlic, and sauté until vegetables start to soften and slightly turn transparent. Now add flour and cook, stirring constantly for 2 minutes or until aromatic and mixture starts to turn slightly golden brown. Now add stock, heavy cream, and pureed shrimp mixture. Constantly stir over medium heat until mixture comes to a slow simmer and starts to thicken. Season to taste. Serve immediately. Bisque may be garnished with shrimp, diced tomato, or a dollop of sour cream. Pairs well with Knapp Seyval Blanc.
Swedish Hill Winery
Creole Black-eyed Peas and Rice
1 lb. lean ground beef
2 small onions, chopped
1 c. green bell pepper, chopped
1 c. long grain white rice, uncooked
2 c. water
1 Tbsp. Creole seasoning
1 tsp. ground black pepper
1/2 tsp. garlic powder
2 (15.5 oz.) cans black-eyed peas, drained.
Crumble the ground beef into a deep skillet or large sauce pan over medium-high heat. Add onions and green pepper. Cook and stir until beef is evenly browned. Drain the grease.
Add the rice and water to the pan, and season with Creole seasoning, pepper, and garlic powder. Bring to a boil, then cover and reduce heat to low. Simmer for 30 minutes, until the water is absorbed. About halfway through cooking the rice, stir in the black-eyed peas.
Buttonwood Grove Winery
Spicy Chicken Jambalaya
10 oz. andouille sausage, sliced into rounds
1 lb. boneless, skinless chicken breast cut into 1" pieces
2 Tbsp. peanut oil, divided in half
1 (16 oz.) can crushed Italian tomatoes
1 Tbsp. Cajun seasoning
3 garlic cloves, minced
1 onion, diced
1/2 tsp. ground black pepper
1 small green bell pepper, diced
2 stalks celery, diced
1 tsp. file powder (ground sassafras leaves)
1/2 tsp. red pepper flakes
1 tsp. salt
2 tsp. Worcestershire sauce
1/2 tsp. hot pepper sauce
1 1/4 c. white rice, uncooked
2 1/2 c. chicken broth
Heat 1 Tbsp. peanut oil in a large, heavy pot over medium heat. Season the chicken and sausage pieces with Cajun seasoning. Sauté sausage until browned. Remove with slotted spoon to drain and set aside. Add 1 Tbsp. peanut oil, and sauté chicken pieces until slightly browned. Remove with slotted spoon and set aside.
In the same pot, sauté bell peppers, onion, celery, and garlic until tender. Stir in crushed tomatoes, red and black pepper, salt, Worcestershire sauce, hot pepper sauce, and file powder. Stir in the sausage and chicken. Cook about 10 minutes, stirring occasionally.
Stir in rice and chicken broth. Bring to a boil, then simmer for 25 inutes until liquid is absorbed.
Cayuga Ridge Estate Winery
Decadent Chocolate Brownies with Cayenne Whipped Cream
2 sticks (1/2 lb.) unsalted butter
8 oz. fine-quality bittersweet chocolate
2 c. sugar
1 tsp. pure vanilla extract
5 large eggs
2/3 c. all-purpose flour
1/3 c. unsweetened dutch process cocoa powder
1/2 tsp. salt
8 oz. bittersweet chocolate chips (optional)
1 c. chilled heavy whipping cream
1/8 tsp. cayenne pepper (start with less, add to taste)
1/4 tsp. vanilla extract
1/8 tsp. almond extract
1/4 c. chopped cherry preserves (optional)
Preheat oven to 350º F with rack in the middle. Butter and flour a 13x9" baking pan.
Melt butter and chocolate in a 3 qt. heavy sauce pan over low heat, stirring, until smooth. Remove from heat and cool to lukewarm. Whisk in sugar and vanilla. Whisk in eggs, one at a time until mixture is glossy and smooth.
Whisk together flour, cocoa powder, and salt, then whisk into chocolate mixture until combined. Toss optional chocolate chips in 1 Tbsp. of flour. Shake in mesh strainer to get rid of excess flour (The flour prevents the chips from sinking to the bottom of the brownie mixture). Add chips to brownie mixture.
Spread in a pan and bake until a pick inserted in center comes out with crumbs - 25 to 35 minutes. Cool completely.
Yield: Makes 32 (2-inch) squares
In a large bowl, whisk heavy whipping cream with cayenne pepper, vanilla extract, almond extract, and chopped cherry preserves, until peaks form. Serve over brownies.
Yield: Makes 6 servings
Thirsty Owl Wine Co.
Pumpkin-Seed Cheddar Corn Muffins
1 1/2 c. grated sharp Cheddar (about 6 oz.)
3/4 hulled green pumpkin seeds
1 c. all-purpose flour
3/4 c. yellow cornmeal
1 Tbsp. baking powder
1 1/2 tsp. salt
2 pickled jalapeño chiles
3/4 stick (6 Tbsp.) unsalted butter
1 large egg
Preheat oven to 400º F.
Butter twelve 1/3 c. muffin cups. Reserve 1/2 c. cheddar and 1/4 c. pumpkin seeds. Coarsley chop remaining 1/2 c. pumpkin seeds. Into a bowl, sift together flour, cornmeal, baking powder, and salt, and stir in remaining cup of cheddar and chopped pumpkin seeds. Wearing protective gloves, seed and mince jalapeños. Melt butter, and in a small bowl whisk together with jalapeños, milk, and egg. Stir butter mixture into flour mixture until just combined. Divide batter among muffin cups and sprinkle with reserved cheddar and pumpkin seeds. Bake muffins on rack in middle of oven until golden brown and tested comes out clean - about 20 min.
4 c. green label Tenda-Bake cornmeal
2 c. buttermilk
2 c. mayonnaise
1 (15 oz.) can creamed corn
1 c. sugar
1 large onion, chopped
1 green pepper, chopped
1 red pepper, chopped
Mix all ingredients lightly so a few lumps remain. Pour batter into a prepared pan. Bake in a preheated 425º oven for 35 minutes. Cool slightly, cut, and serve.
Yield: 10 servings
Sheldrake Point Vineyard & Simply Red Bistro - Chef Samantha Izzo
White Bean and Ham Stew
2 Tbsp. butter, divided
2 Tbsp. olive oil, divided
2/3 c. chopped leek, white part only
1 1/4 c. scallion
2 tsp. finely chopped garlic
2 lbs. spinach
2 c. chopped parsley
2 Tbsp. chopped dill
1 lb. ham large chunks
2 Tbsp. ground turmeric
1 1/4 c. chicken broth
2 Tbsp. lemon juice
1 tsp. lemon zest
2 c. cooked cannellini beans
Salt and pepper to taste
Heat 1 Tbsp. each of butter and oil. Add the leeks, scallions, and garlic. Sauté, stirring occasionally until just tender. Add the spinach, parsley, and dill, stirring until just wilted. Set aside.
In a 10" skillet, heat the remaining butter and oil. When hot, add the ham, and sear. Add to the cooked greens. Add the turmeric, then chicken broth, and bring to a boil. Cover, turn down to low, add the lemon juice, and allow to simmer 1 hour.
Stir in the cooked beans and simmer 15 more minutes. Scoop and serve in big bowls with a loaf of crusy bread and a bottle of your favorite Sheldrake Point Vineyard wine.
Cajun Shrimp Cocktail
1 bag of frozen shrimp (31-40 count per lb., de-veined, peeled, and cooked)
Old Bay Seasoning
Thaw shrimp and put into gallon size plastic bag or container to toss shrimp with seasonings. Liberally sprinkle equal parts Old Bay and Cajun Seasoning over shrimp. Adjust to personal taste. Arrange seasoned shrimp on platter and squeeze lemon over top. Serve with Miss Adventurous or Tug Boat Red wine.
Serving options: dip shrimp in Remoulade sauce or cocktail sauce.
Bellwether Hard Cider
Hard Cider Beignets
1 pkg. active dry yeast
1 1/2 c. warm water (105º)
1/2 c. sugar
1/2 c. non-fat dry milk powder
1 tsp. salt
1 c. Bellwether Original Hard Cider
7 c. all-purpose flour
1/4 c. soft shortening
Oil for frying
In a large bowl, sprinkle yeast over water; stir to dissolve. Add suagr, dry milk powder, salt, eggs, and hard cider. Blend with beater. Add 4 c. of flour, beat until smooth. Add shortening, beat in remaining flour. Cover with plastic wrap and chill overnight. Roll out on floured board to 1/8" thick. Cut into 2 1/2" squares. Deep fry at 360º fpr 2-3 minutes, or until lightly browned on each side. Drain on paper towels and sprinkle heavily with powdered sugar. Serve hot.
Yield: 5 dozen
Red Beans and Rice
1 lb. dried red kidney beans
1 large onion, chopped
1 green bell pepper, chopped
5-6 celary ribs, chopped
6 cloves of garlic, minced (more or less to suit your taste)
1 large smoked ham hock, or 6-8 slices of bacon (omit for vegetarian version)
1 lb. Andouille, sliced (or your favorite smoked sausage)
1 tsp. dried thyme
2 bay leaves
1 tsp. Tabasco®, or to taste
4 tsp. Worcestershire sauce
Black pepper to taste
Salt to taste
Crushed red pepper to taste
Cooked white rice
Soak the beans over night, if possible. The next day, change the water and bring the beans to a rolling boil - add more water if necessary, enough to keep them covered. Cook for about an hour, or until they are tender. Drain.
Sauté the onion, bell pepper, and celery until the onion becomes translucent. Add the garlic, and continue to cook another two minutes or so. Combine with the beans, ham hock, sausage, and seasoning, and cover with water. Bring to a boil, reduce the heat to a simmer, and cook 2-3 hours, until the beans are creamy. Stir occassionally to prevent sticking or burning.
Serve over white rice and corn bread.
Six Mile Creek Vineyards
New Orleans Vegetable Stew
2 (14 1/2 oz.) cans Cajun-style or Mexican-style stewed tomatoes
1 (10 oz.) package frozen black-eyed peas, cooked according to package directions, drained
1 (10 oz.) yam, peeled, cut into 1/2" cubes
4 large bay leaves
4 large garlic cloves, minced
1 tsp. dried thyme
1/4 tsp. (generous) ground allspice
1 1/2 tsp. chili powder
1 (10 oz.) package frozen liced okra, thawed
1/2 of a 10 oz. package frozen corn kernels, thawed
Pepper to taste
Salt to taste
Hot pepper sauce to taste
Bring stewed tomatoes, black-eyed peas, yam, bay leaves, garlic, thyme, allspice, and chili powder to boil in heavy, large saucepan over medium-high heat, stirring occasionally. Cover pan, reduce heat to medium-low and simmer until potato is tender, about 20 minutes. Add okra and corn, and simmer until tender, about 10 minutes. Uncover and cook until thickened to desired consistency, about 5 minutes. Season to taste with salt, pepper, and hot pepper sauce.
Treleaven by King Ferry Winery
1/3 c. onion, chopped
1/3 c. green pepper, chopped
3 Tbsp. oil
1/4 c. flour
2 bay leaves
1 Tbsp. Worcestershire sauce
1/2 tsp. fresh ground pepper
1/8 tsp. garlic powder
1/8 tsp. ground thyme
2 cans chicken broth
1 c. heavy cream
2 Tbsp. tomato paste
1 lb. imitation crab meat
Sauté onion and green pepper in oil on medium heat. Add flour; stir until light brown in color. Add bay leaves, Worcestershire sauce, ground pepper, garlic powder, thyme, and chicken broth, stirring until well blended. Bring to a boil and simmer 30 mintues.
Stir in heavy cream, tomato paste, and crab meat; cook 10 additional minutes and serve.
Long Point Winery
Red Beans, Sausage, and Rice
1 (16 oz.) can of red beans or pinto beans
1 (16 oz.) can of crushed tomatoes
1 small can of green chiles
1 c. celery, chopped
Half of 1 onion, chopped
2 Tbsp. Cajun seasoning
Tabasco® sauce to taste
1 lb. bulk spicy sausage, sliced into small pieces
1/2 c. Long Point Chardonnay
4 c. cooked rice (can be reduced to 3 c. if less rice is desired)
Scallions, sliced (optional)
In a large sauce pan, brown sausage pieces lightly (do not overcook). Add onion and celery; cook just until tender. Pour off grease; add Cajun seasoning. Stir seasoning into meat. Stir in tomoatoes, chiles, and Tabasco® sauce. Simmer for 30 minutes, stirring every few minutes. Add Long Point Chardonnay, and simmer for another 15 minutes. Spoon cooked mixture over rice and serve. If desired, garnish with sliced scallions.
Yield: 4 servings