Mac and Cheese

Kent Bernhardt

Thanks to www.winerychefs.com

• 4 cups  water
  
• 2 teaspoons salt
  
• 3 cups penne pasta
  
• 6 ounces cream cheese
  
• 1 pound medium shrimp, peeled/de-veined and diced
  
• 1 cup Parmesan cheese, grated
  
• 1/2 cup breadcrumbs
  
• 1 tablespoon parsley, chopped
  
• 1 tablespoonnlemon zest
  
• 1 teaspoon olive oil
  

Preheat the broiler.  Bring the water to a boil, add the salt and  pasta. Stir occasionally and cook until most of the water has evaporated and remove from the stove.  There should be approximately a ½ cup of water at the bottom of the pot.  Add the cream cheese and stir well so it melts in the remaining water.  Add shrimp and Parmesan and mix well. 

Combine the breadcrumbs, parsley and lemon zest in a bowl. In a small baking dish brush the sides and bottom with olive oil.  Place the pasta mixture in the baking dish and top with the bread crumb mix. Place under the broiler for 3 to 5 minutes until the top is golden browns.

Crab Cakes With Creole Mustard Sauce

Kent Bernhardt

Thanks to www.winerychefs.com

Crab Cakes

• 3/4 pound Crab meat
  
• 1/4 cup Mayonnaise
  
• 1/4 Red onion, minced
  
• 1 Stalk celery, minced
  
• 1 tablespoon Dijon mustard
  
• 1 tablespoon Lemon juice
  
• 1 teaspoon Worcestershire sauce
  
• 1/2 teaspoon Tabasco sauce
  
• 2 teaspoons Old Bay Seasoning
  
• 2 Large eggs, separated
  
• 1 1/2 cup Saltine crackers, finely crushed
  
• 1/2 cup Vegetable oil
  

Creole Mustard Sauce

• 3/4 cup  Mayonnaise
  
• 1 teaspoon Creole mustard
  
• 2 teaspoon  Lemon juice
  
• 1/2 teaspoon Worcestershire sauce
  
• 1/4 teaspoon Tabasco sauce

To prepare the crab cakes, pick through the crab meat for any shells and mix together with the mayonnaise, onion, celery,seasonings, egg yolks and the cracker crumbs. Cover and refrigerate for 20 minutes. In a separate stainless steel bowl, beat the egg whites with a wire whisk until stiff. Fold into the crab mixture. Form into 8-12 cakes and place on a sheet pan with a sheet of wax paper. Refrigerate until ready to serve.

Prepare mustard sauce by mixing all ingredients together until smooth and set aside.

To serve, heat a large skillet over high heat with vegetable oil. When hot add a few crab cakes at a time. Brown on one side for 1-2 minutes, then turn over and brown on the other side. Remove to plate with a paper towel to absorb excess oil. Repeat with the remaining ingredients.

Roasted Beet Salad with Orange Vinaigrette

Kent Bernhardt

Thanks to www.winerychefs.com

• 1 bunch beets, red or golden
  
• 1 orange, cut into segments
  
• 1 cup baby spinach or arugula
  
• 1/4 cup goat cheese, feta, crumbled
  
• 1/4 cup pecan pieces
  
• 1 tablespoon orange juice
  
• 2 tablespoons olive oil
  
• 1 tablespoon shallots, minced
  
• salt and pepper
  

Preheat the oven to 375F. Clean the beets by removing the tops and washing them well under tap water. Place the beet in a large piece of foil, season with salt and pepper, and wrap in the foil. Bake the beet for 30 minutes or until you can piece the beets with a small knife with no resistance. Remove the beets from the oven and allow them to cool. Once the beets are cooled quarter them and place them in a large bowl. Combine the beets with the orange segments, greens, cheese, and pecan pieces. In a small bowl make the dressing by mixing together the orange juice, olive oil, and shallots. Mix the dressing with the salad, season with salt and pepper and serve.

Grilled Steak, BlueCheese and Red Grape Salad

Kent Bernhardt

Thanks to www.winerychefs.com

Dressing

• 2 teaspoon dijon mustard
  
• 4 Tablespoons balsamic vinegar
  
• 2 Tablespoons olive oil
  
• 2 Tablespoons shallots
  

Steak

• 1 pound flank steak
  
• salt and pepper

Salad

• 6 cups mixed greens, mesculin mix
  
• 1/4 cup blue cheese, maytag
  
• 1/2 cup red grapes, split
  
• 1 tablespoon chopped parsley
  
• salt and black pepper
  

In a small bowl combine mustard, vinegar, olive oil,shallots and whisk together well.

Take 2 tablespoons of dressing and marinade the steak. 

Light the grill. When the grill is hot, remove the steak from the marinade onto a paper towel and pat dry removing excess dressing. Grill the steak until medium rare, approximately 5 minutes a side. Remove the steak from the grill onto a resting rack and season well with salt and pepper.

In a large bowl combine greens, blue cheese, red grapes, chopped parsley and the remaining dressing.  Toss the salad together then season to taste with salt and pepper.

To serve divide the salad  evenly on four plates. Thinly slice the meat and top each salad with equal portions of steak.