Asparagus Brunch Pockets

Wine Crush listener Nina submitted a favorite appetizer recipe.

Ingredients:

1 lb fresh asparagus but into 1" pieces

4 oz cream cheese

1 TB mayonaise

1 TB milk

1 TB finely chopped onion

1 TB chopped pimientos

1/8 tsp salt

Pinch of pepper

2 8oz tubes crescent rolls

2 tsp butter melted

1 TB seasoned bread crumbs

Steam the asparagus and set aside

Beat cream cheese, milk, mayonaise

Add onion, pimientos, salt and pepper

Unroll crescent roll dough into triangles and place on an ungreased baking pan.

Spoon 1 tsp cream cheese mixture onto center, top with asparagus and add another cream cheese mix

Bring corners of dough together and twist, pinch to seal

Brush with butter and sprinkle with break crumbs

Bake at 375 degrees 15-18 minutes

Eggplant and Roast Tomatoes Gratin

Thanks to contributor Michael Scelfo.

Ingredients:

FOR THE BREAD CRUMBS:
1/2 cup grated pecorino
1 cup panko (Japanese bread crumbs)
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 tablespoons extra virgin olive oil
2 teaspoons minced parsley

FOR THE EGGPLANT AND TOMATOES:
1 cup red grape or tear-drop tomatoes
1 cup yellow grape or tear-drop tomatoes
14 basil leaves, roughly chopped
1/4 teaspoon red pepper flakes
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 1/4 cups tomato puree
5 large garlic cloves, peeled and thinly sliced
2 to 2 1/4 pounds eggplants, peeled and cut into 1-inch cubes
1/3 cup extra virgin olive, plus more for drizzling
1 cup fresh whole milk buffalo mozzarella or other mozzarella cheese, grated or finely chopped.

Method
1. For the bread crumbs: In a medium bowl, combine pecorino, panko, salt, pepper, olive oil, and parsley. Mix well until crumbs are evenly coated with oil. Set aside.
2. For the eggplant and tomatoes: Preheat oven to 375 degrees. In a large bowl, combine red tomatoes, yellow tomatoes, basil, red pepper flakes, salt, black pepper, tomato puree, garlic, eggplant and 1/3 cup olive oil. Add half of the bread crumb mixture. With your hands or two spoons, gently mix the vegetables and bread crumb mixture until thoroughly combined.
3. Pour into a 9 x 13 baking dish and top with remaining bread crumb mixture. Sprinkle the mozzarella over the top. Bake, uncovered, until eggplant is tender and top is lightly browned, 45 to 60 minutes; if after 30 minutes the top is browning too rapidly, cover the dish with foil for the remaining cooking time. Remove from oven, and let rest for 10 minutes before serving. Drizzle olive oil to taste over each serving, if desired.

Tamarind- Garlic Glazed Lamb Chop with Jasmine Rice

Back by popular demand...  Thanks to Richard Haake.  www.winerychefs.com

4 oz.                             pommegrante syrup*

10                                garlic cloves

2                                  onions, large dice 

1/2 c.                           red wine

2 T.                              honey

1 T.                              orange zest

2 tsp.                           black pepper

2 T.                              salt

2                                  lamb racks

1 c.                              jasmine rice

1 1/2 c.                        water

2 T.                              cilantro, chopped

1 c.                              English cucumber                                                                  

1 tsp.                           salt

1 tsp.                           olive oil

Preheat the oven to 450ºF.  Place the pomegranate, garlic, onion, red wine, honey, orange zest, salt and pepper in a medium non-reactive saucepan over medium heat.  Cook the mixture for 30 minutes or until the onions start to break apart.  Set the pan aside and cool the glaze.  Puree mixture in a blender or food processor.

Generously brush the lamb racks with the glaze and place the racks on a sheet tray with a resting rack.  Place in the oven and cook for 5 minutes.  Brush the rack again and cook for 3 minutes.  Flip the racks on the backside and brush with the glaze cooking for 3 minutes.  Pull the tray out of the oven and let the lamb rest, flip them over with the topside facing up 

Take 1 cup of jasmine rice and rinse in a pasta strainer or sieve for one minute.  Place the rice in a small pot, cover with 1 1/2 c. cold water.  Place over medium heat, cover, and cook for 15 to 20 minutes until all the water is absorbed, do not stir the rice.  Remove the pan from the heat, remove the top and let the rice rest. Place the rice in a mixing bowl, add the cilantro, cucmber, salt and olive oil and gently toss with a fork.

Place the lamb back in the oven with a fresh glaze; cook for 3 more minutes or until cooked to a temperature of your liking.  Divide the rice on four plates, slice the lamb and divide on the four plates.

*You can find pomegranate in the ethnic section of your specialty grocery store.

Sirloin Steak with Radish Relish by Food and Wine Test Kitchen

From our friends at Food and Wine.

Ingredients

1. 3 tablespoons soy sauce
2. 1 1/2 tablespoons rice vinegar
3. 1 teaspoon Asian sesame oil
4. One 2-pound sirloin steak, cut 1 1/2 inches thick
5. 1/4 teaspoon cayenne pepper
6. 3 tablespoons vegetable oil
7. Salt
8. 2 large red radishes, finely diced
9. 1 small zucchini-halved lengthwise, seeded and finely diced
10. 1 fresh red cayenne chile, seeded and finely diced
11. 1 tablespoon pure olive oil 

Directions

1. In a large, shallow baking dish, combine the soy sauce, vinegar and sesame oil. Add the steak, turn to coat and let stand at room temperature for 2 hours or refrigerate for up to 4 hours; turn often.
2. Meanwhile, in a small skillet, toast the cayenne pepper over moderate heat until fragrant, about 10 seconds. Scrape the cayenne into a small bowl and add the vegetable oil and a pinch of salt. Let stand at room temperature for at least 2 hours.
3. In a bowl, combine the diced radishes, zucchini and fresh cayenne chile. Cover and refrigerate for up to 4 hours.
4. Preheat the oven to 400°. In a large ovenproof skillet, heat the olive oil until almost smoking. Remove the steak from the marinade, season with salt and sear over moderately high heat until deeply browned on the bottom, about 4 minutes. Turn the steak over and roast in the oven for about 10 minutes, or until an instant-read thermometer inserted in the center of the meat registers 120°. Transfer the steak to a carving board and let rest for 10 minutes.
5. To serve, slice the steak against the grain 1/4 inch thick and arrange on 4 plates. Garnish with the radish relish, drizzle with the cayenne oil and serve.

Shrimp with Citrus Mojo by the Food and Wine Test Kitchen

From our friends and Food and Wine Magazine.

Ingredients

MOJO

1. 1 teaspoon whole allspice berries
2. 3/4 teaspoon cumin seeds
3. 1/4 cup minced onion
4. 2 garlic cloves, minced
5. 1/2 to 1 whole Scotch bonnet or habanero chile, seeded and minced
6. 1/2 teaspoon finely grated orange zest
7. 1/2 cup fresh orange juice
8. 1/4 cup plus 2 tablespoons extra-virgin olive oil
9. 3 tablespoons fresh lime juice
10. 2 tablespoons sherry vinegar
11. 1 teaspoon kosher salt
12. 1/2 teaspoon freshly ground pepper
13. 1/4 teaspoon saffron threads, crumbled

SHRIMP

1. 1 pound Yukon Gold potatoes, peeled and cut into 1-inch dice
2. 2 cups fresh or frozen corn kernels
3. 2 tablespoons vegetable oil
4. 1 1/2 pounds medium shrimp, shelled and deveined
5. 1/4 cup cilantro leaves, plus 2 tablespoons chopped
6. Salt and freshly ground pepper

Directions

1. MAKE THE MOJO: In a small skillet, toast the allspice berries and cumin seeds over moderate heat until fragrant, about 1 minute. Transfer the spices to a plate to cool, then grind in a spice grinder or mortar. In a small bowl, combine the spices with the onion, garlic, chile, orange zest, orange juice, olive oil, lime juice, sherry vinegar, salt, pepper and saffron and set aside for 1 hour.
2. MAKE THE SHRIMP: In a large saucepan of boiling salted water, cook the potatoes until just tender, about 5 minutes. Using a slotted spoon, transfer the potatoes to a bowl. Add the corn to the saucepan and cook until tender, about 3 minutes. Drain the corn and add it to the potatoes.
3. Wipe out the saucepan and heat the oil until shimmering. Add 1/2 cup of the mojo and simmer over moderate heat for 1 minute. Add the shrimp and cook, turning once, until loosely curled, about 1 minute. Transfer the shrimp to a plate. Add another 1/4 cup of the mojo to the saucepan and bring to a simmer over moderate heat. Add the potatoes and corn and cook until heated through. Stir in the chopped cilantro and season with salt and pepper. Transfer to a platter and arrange the shrimp on top. Garnish with the cilantro leaves and serve, passing the extra mojo at the table.

Make Ahead

The mojo can be refrigerated overnight.

Garden Frittata by the Food and Wine Test Kitchen

From our friends at Food and Wine.

Ingredients

1. 1/2 pound fava beans, shelled (about 1/2 cup)
2. 3 tablespoons extra-virgin olive oil
3. 2 garlic cloves, minced
4. 3 baby pattypan squash, cut into 1/2-inch pieces
5. 3 baby zucchini with blossoms, squash cut into 1/2-inch pieces, blossoms quartered lengthwise
6. Salt and freshly ground pepper
7. 8 large eggs
8. 1/4 cup milk
9. 6 ounces sorrel, stems discarded and leaves chopped
10. 1/4 cup fresh or thawed frozen petite peas
11. 4 scallions, white and light green parts only, thinly sliced
12. 2 teaspoons snipped chives

Directions

1. Blanch the shelled favas in boiling water for 1 minute. Drain, then rinse in cold water to stop the cooking; drain again. Pinch the favas out of their skins.
2. Preheat the oven to 350°. In an ovenproof skillet, heat 2 tablespoons of the olive oil over moderate heat. Add the favas, garlic, squash and zucchini; season with salt and pepper. Cook until just softened, 3 minutes. Transfer to a plate.
3. In a medium bowl, beat the eggs with the milk; season with salt and pepper. In the same skillet, heat the remaining 1 tablespoon of olive oil over moderately high heat. Pour in the eggs, then stir in the cooked vegetables, sorrel, peas, scallions and chives; season with salt and pepper. Cook the frittata over moderate heat until the edge is set, 2 minutes. Transfer the skillet to the oven and cook for 25 minutes, or until the frittata is set in the center and browned on top. Serve hot or at room temperature.

Make Ahead

The frittata can be refrigerated overnight. Bring to room temperature before serving.

Spinach-Stuffed Chicken with Sun-Dried Tomatoes by the The Food & Wine Test Kitchen and Tracey Seaman

From our friends at Food and Wine Magazine.

Ingredients

1. 1 1/4 pounds fresh spinach
2. 2 tablespoons unsalted butter
3. 1 large garlic clove, minced
4. Salt and freshly ground pepper
5. 1/4 cup drained oil-packed sun-dried tomatoes, thinly sliced lengthwise
6. 4 large boneless chicken breast halves, with skin, pounded to a 1/4-inch thickness
7. Four 2 1/2 -by-1/2-inch sticks of Italian Fontina cheese
8. 2 tablespoons all-purpose flour
9. 2 tablespoons olive oil
10. 1/4 cup chicken stock or canned low-sodium broth
11. 1 tablespoon fresh lemon juice

Directions

1. Place half of the spinach in a large nonreactive ovenproof skillet. Cover and cook over moderately high heat, turning occasionally with tongs, until wilted, 2 to 3 minutes. Add the remaining spinach and cook, turning until wilted, 1 to 2 minutes more. Transfer the spinach to a colander and rinse with cold water until cool. Squeeze the spinach dry, then coarsely chop it.
2. Wipe out the skillet and return it to moderately high heat. Add 1 tablespoon of the butter and the garlic and cook, stirring, until fragrant and softened, about 3 minutes. Add the spinach, season with salt and pepper and stir for 3 minutes. Transfer the spinach to a bowl and let cool. Stir in the sun-dried tomatoes. 
3. Place the chicken on a work surface, skin side down. Spoon the spinach mixture in a mound across each breast and press the Fontina cheese into the spinach. Roll the breasts around the stuffing and secure with 2 toothpicks; smooth the skin over the meat. 
4. Preheat the oven to 400°. Season the chicken rolls with salt and pepper and dust with flour. Heat the olive oil in the skillet. Add the chicken rolls, seam side down, and cook over moderately high heat, turning, until browned all over, about 8 minutes. Transfer the skillet to the oven and roast the chicken rolls for about 15 minutes, or until the cheese is melted and the juices run clear when the meat is pierced with a knife. Place the chicken on a plate, discard the toothpicks and cover loosely to keep warm. 
5. Pour the pan drippings into a small heatproof bowl and skim off the fat. Set the skillet over moderate heat. Add the stock, lemon juice and the degreased drippings and bring to a boil, scraping to dislodge any browned bits from the bottom of the pan. Boil until the liquid is reduced to 1/3 cup, 4 to 5 minutes. Remove from the heat and stir in the remaining 1 tablespoon butter. 
6. Slice the chicken rolls crosswise 1/2 inch thick. Arrange on plates, spoon the sauce on top and serve.

Lentil Soup with Spicy Italian Sausage

Thanks to our great friends at Bon Appetit.

• PREP: 40 minutes
• TOTAL: 55 minutes

Ingredients

• 2 tablespoons olive oil
• 1 pound fully cooked hot Italian sausage, cut into 1/2-inch cubes
• 1 large onion, chopped (about 3 cups)
• 2 large carrots, peeled, chopped (about 1 3/4 cups)
• 2 large parsnips, peeled, chopped (about 1 3/4 cups)
• 2 large celery stalks, chopped (about 1 cup)
• 2 1/2 teaspoons dried Italian seasoning blend
• 1 pound brown lentils (about 2 1/3 cups)
• 3 quarts (or more) low-salt chicken broth
• 1 5-ounce package baby spinach leaves

Preparation

• Heat oil in large pot over medium-high heat. Add sausage and cook until browned, stirring occasionally, about 5 minutes. Using slotted spoon, transfer sausage to bowl. Add onion, carrots, parsnips, celery, and Italian seasoning blend to drippings in pot; cook until onion is translucent and vegetables begin to soften, stirring often, 7 to 8 minutes. Add lentils; stir to coat. Add 3 quarts broth. Bring to boil; reduce heat to medium and simmer until lentils are tender, stirring occasionally and adding more broth by 1/4 cupfuls if soup is too thick, 20 minutes.
• Add sausage to soup and simmer until vegetables are tender and flavors blend, 10 to 12 minutes. Season to taste with salt and pepper. Stir in spinach. Cook until spinach is wilted, about 3 minutes.

·  Nutritional Information

One serving contains the following:
Calories (kcal) 488.2
%Calories from Fat 34.4
Fat (g) 18.6
Saturated Fat (g) 6.1
Cholesterol (mg) 35.8
Carbohydrates (g) 50.7
Dietary Fiber (g) 16.7
Total Sugars (g) 9.8
Net Carbs (g) 34.0
Protein (g) 31.6

Penne alla Papalina, from Mario Batali's new book Molto Gusto

Recipe courtesy of Molto Gusto, Ecco 2010

Kosher salt

6 tablespoons extra virgin olive oil

8 ounces sliced prosciutto, cut into 1-inch squares

One 10-ounce package (2 cups) frozen peas,thawed

1 pound penne rigate

4 large eggs

1 cup freshly grated Parmigiano-Reggiano, plus extra for serving

Coarsely ground black pepper

Directions:

Bring 6 quarts of water to a boil in a large pot and add 3 tablespoons kosher salt.

Meanwhile, combine 3 tablespoons of the oil and the prosciutto in another large pot

and cook over medium-high heat, stirring occasionally, until the prosciutto has rendered

some of its fat and is golden brown, about 5 minutes. Remove from the heat and

stir in the peas. Drop the pasta into the boiling water and cook until just al dente. Drain, reserving

about ½ cup of the pasta water.

Whisk the eggs together in a medium bowl to break them up, then whisk in the

remaining 3 tablespoons oil and ¼ cup of the reserved pasta water.

Add the pasta to the prosciutto and peas and stir and toss over medium heat to mix

well. Add the egg mixture, remove from the heat, and stir and toss vigorously to slightly

cook the eggs (add a splash or two more of the reserved pasta water if necessary to

loosen the sauce). Stir in the Parmigiano, season with pepper, and serve immediately, Serves 6.

Beef Pot Pie

Thanks to Chef Richard Haake and www.winerychefs.com.

Serves 6

¼ cup  all purpose flour

1 tablespoons smoked paprika

1 tablespoon salt

1 tablespoon pepper

2 poundsbeef tenderlon, small bite size pieces

2 tablespoons olive oil

1 cup onions, small diced

½ cup celery, small diced

½ cup carrots, small diced

1 cup Syrahor similar red wine

3 cups beef stock

1 cup peas, fresh or frozen

1 tablespoon parsley, chopped

salt and pepper

1 box puff pastry

1 tablespoons flour mix

egg, beaten

Preheat the oven to 350°F.  Mix the together the flour, smoked paprika, salt, and pepper.  Dredge the beef in the flour mixture making sure the meats covered thoroughly. Set aside 2 T. of the flour mixture for later.  Place a large deep-sided sauté pan or dutch oven over medium-high heat and add 2 T. of olive oil.  Shake off any excess flour from the meat and place in the pan. Sear on all sides.  If the oil is absorbed by the meat and flour add a little more if necessary.

Reduce the heat to medium and add the onions, carrots, and celery and cook for 5 minutes.  Sprinkle the reserved flour mixture over the meat and vegetables, and stir well so the flour absorbs most of the oil.  Raise the heat to high and pour in the wine stirring the whole time. Once this thickens stir in the beef stock and bring to low boil.  Cover with a lid and place in the oven to cook for 1 hour.  Remove from the oven, add the peas and parsley, season with salt and pepper to taste.

On a floured surface lay out the pastry dough.  If serving in a bowl measure the diameter of the mouth of the bowl.  Using that measurement cut out six of the appropriate size rounds from the puff dough.  Lay the rounds on a sheet tray lined with parchment and dot them with a fork.  Place them in the oven and bake for 20 minutes.  After 20 minutes brush the rounds with the egg wash, and bake for 5 more minutes until golden brown.  For more flare decorate the dough with strips of excess dough.

To plate lay out six bowls, spoon the stew mixture out in the bowls and place a puff dough round over the stew and serve. 

Enjoy with a Syrah or good Rhone Blend