Blogs, Recipes

Smoke Spicy Meatballs

These smoked meatballs are slowly smoked on the grill, and then finished with a homemade spicy & sweet BBQ sauce glaze. The ultimate game day food or appetizer for your next party.

I start with the meat. In this case I combined ground Italian turkey and pork for added flavor. You can  also use chicken or ground beef. Then added flavor and binding with Panko bread crumbs, garlic and egg. For the cheese, I used blue cheese but there are plenty of options (cheddar, mozzarella, fontina, provolone, anything that melts well). 

Here’s my little secret to help the meatballs stay moist, I use butter. I know Paula Deen would be proud! 

Just form your ball and make a little well in it, and place a small square of butter in the well, then cover it up and reshape the ball.

I made this recipe on my Green Mountain smoker, but you can make it on your grill or in the oven.

Once the meatballs are cooked, add the homemade BBQ sauce. Gently toss the meatballs around (or use a large spoon) to get the balls fully covered in the sauce.

Make sure to dig in while they’re still warm!.

INGREDIENTS:

  • ½ lb Italian ground chicken or turkey sausage
  • ½ lb ground Pork 
  • 3 cloves garlic, minced
  • 2 large eggs
  • 3 teaspoon of Frank’s Red Hot Ranch Dip seasoning packet 
  • 1 cup Panko breadcrumbs
  • 1 cup Blue Cheese crumbles 
  • ½ stick of butter, cut into tiny pieces- about the size of your pinky finger nail. 

The Sauce:

  • ½ cup Frank’s Red Hot sauce
  • 1 cup light brown sugar
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon red pepper flakes – you can add more or less depending on your spice preference
  • Pinch of salt

INSTRUCTIONS

Makes about 28 medium sized meatballs

Prepare the meatballs: 

In a large bowl, combine all the ingredients for the meatballs. 

Use your hands to mix all the ingredients together. Shape the meat mixture into balls, about 3 tablespoons per ball. I like to use my medium size cookie scooper. 

Now here’s my little secret to help your meatballs stay moist, once your meatball is formed poke one piece of butter into the center and roll back into the meatball shape. 

The Smoker Method:

Preheat the smoker to 225ºF

Place the meatballs on your smoker at 225ºF. After 20 minutes of cooking, brush each meatball with the sauce. Continue cooking until internal temperature reaches 155ºF (one hour).

Turn the smoker up to 350 for 15 minutes to finish them off! You will know they are done when the internal temperature reaches 165ºF.

The Oven Method:

Preheat the oven to 475ºF. 

Place shaped meatballs on a baking sheet.

Bake for 11-13 minutes or until the meatballs are completely cooked- internal temperature reaches 165ºF.

Brush each meatball with the sauce. 

Place back on the baking sheet and bake for an additional 1-2 minutes. 

Place on a serving tray and drizzle with additional sauce.

The Sauce:

In a saucepan, combine the ingredients of the sauce over medium high heat, allow it to come to a boil, reduce the heat so it simmers. 

Let simmer for 8-10 minutes. 

Remove from heat and allow the sauce to cool. 

The sauce will thicken as it cools so don’t worry if it looks thin.

Gently toss the meatballs around (or use a large spoon) to get the balls fully covered in the sauce.

Serve and eat them while they warm!

Blogs, Recipes

Potato & Leek Soup with Crispy Fried Leeks

I love soups and it is just about soup season! There’s nothing better than grabbing a bowl of warm comforting soup on a fall or winter day! 

This soup is everything you love about a buttery creamy bowl of Potato Leek  soup. But better, because sauteed shallots and garlic are truly one of the most delicious flavor enhancers ever. Add a swirl of cream and crispy fried leeks and you’ll have the perfect bowl of soup. Great for both fall and winter days!

INGREDIENTS

  • 4 medium leeks, trimmed, leaving white and pale green parts only, and chopped
  • 4 small shallots or 2 medium size,, chopped
  • 3 garlic cloves, chopped
  • 1 large carrot, chopped
  • 1 celery ribs, chopped
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 stick unsalted butter
  • 1 pound Yukon Gold potatoes, peeled and roughly chopped into 1/2-inch pieces
  • 1 cup dry white wine, Scout & Cellar Fieldhouse White Blend
  • 4 cups reduced-sodium chicken broth
  • 3 cups water
  • 2 bay leaves
  • ½ cup half and half
  • 3 tablespoon unsalted butter

Crispy Fried Leeks Ingredients

  • 1 cup leeks, washed and sliced into rings
  • ½ cup vegetable oil

INSTRUCTIONS

Wash sliced leeks in a large bowl of cold water, then lift out and drain well in a colander.

Cook leeks, shallots, garlic, carrot, celery, salt, and pepper in 4 tablespoons butter in a 5- to 6-quart heavy pot over moderate heat, stirring occasionally, until softened, about 8 minutes. 

Peel potato and cut into 1/2-inch cubes, then add to onion mixture along with wine, broth, water, and bay leaf. 

Bring to a boil, then reduce heat and simmer, partially covered, until vegetables are tender, about 20 minutes.

Remove the bay leaves. Working in batches, scoop the soup to a blender, don’t fill the blender more than 1/3 way full or it can overflow. 

For a smooth soup, puree all of the soup; for a chunkier soup, don’t puree all of the soup. 

Blend until very smooth, being careful to let smoke escape the blender or it will explode. You can do this by leaving the blender cap open and covering with a paper towel or loose dishtowel. You may also use an immersion blender but I don’t find the soup gets as smooth.

Pour pureed soup back into the pot and stir in 3 tablespoon of butter and stir until melted.

Slowly pour in the half and half, stir until well combined. 

Taste and season with additional salt and pepper. 

Crispy Fried Leeks Instructions

To prepare the leeks, cut the white and pale green part off of the stem. 

Thinly slice the leeks into rings. 

Dry thoroughly before frying.

Using a slotted spoon, lower the leeks into the oil. 

Fry them for about 1 to 2 minutes or so, just until they turn golden. 

Transfer to a plate lined with a paper towel to drain.

Blogs, Recipes

Chicken Marsala

Chicken Marsala with Cauliflower rice

Perfect for weekend OR weeknight cooking, this is one chicken recipe you will make time and time again. This Chicken Marsala recipe is equally as good as what you’ll get at an Italian restaurant so it’s the perfect thing to make on your own, and of course a great dish to serve to guests. It’s a classic dish that does not disappoint!

It’s no wonder it’s one of the most ordered chicken dishes in restaurants! Made with golden, crispy, pan-fried chicken, crispy prosciutto, a mushroom-filled creamy Marsala wine sauce and a good kick of garlic, this Chicken Marsala recipe is next-level!

So let’s talk about wine pairings. You don’t want to go too big with this dish. A big red like a Cabernet will overwhelm not only the chicken, but the subtle sweetness of the Marsala sauce. You’re better off going with a full bodied white like Scout & Cellar Clean-Crafted™ Chardonnay, or Pinot Gris. Not a white wine fan? Go for a light to medium bodied red like Pinot Noir. 

So there you have it, my easy and delicious Chicken Marsala recipe, and the wines that I recommend with it. Crack open a bottle of something awesome, and get cooking. 

INGREDIENTS 

For the chicken:

  • 1 cup all-purpose flour, divided
  • 1 teaspoon kosher salt and freshly grounded pepper
  • 4 boneless, skinless chicken breasts or thighs
  • 3 tablespoons olive oil
  • 2 tablespoons unsalted butter

For the Marsala sauce:

  • 2 tablespoons unsalted butter, as needed
  • 4 ounces prosciutto, thinly sliced and diced
  • 8 ounces mushrooms, quartered
  • 3 small shallots chopped
  • 3 cloves garlic, minced
  • 3/4 cup dry Marsala wine
  • 3/4 cup low-sodium chicken broth
  • 1 teaspoon freshly ground pepper
  • 1/4 cup heavy cream
  • flat leaf parsley

INSTRUCTIONS

Arrange a rack in the middle of the oven and heat to 200°F. 

Mix the flour and salt in a small bowl and set aside.

Pound the chicken thin. Working with 1 chicken breast at a time, place inside a gallon zip-top bag and pound with the flat side of a meat mallet or rolling pin to an even 1/4-inch thickness. 

Set the flattened chicken breast aside and repeat with the remaining breasts.

Return the flattened breasts to the bag and add the flour mixture. Seal the bag and shake to coat.

Heat the oil in a 12-inch straight-sided skillet over medium-high heat until shimmering. 

Add the butter, followed by 2 of the chicken breasts. Fry until golden-brown on both sides, 3 to 4 minutes per side. 

Remove the browned chicken to a baking dish or rimmed baking sheet. Repeat with the remaining 2 chicken breasts. 

Cover the chicken with aluminum foil and place in the oven to keep warm.

Keep the heat on medium-high. If there isn’t grease left from frying the chicken, add up to 2 tablespoons more butter to the pan. Lower the heat to medium and add the prosciutto to the drippings in the pan, saute for 1 minute to render out some of the fat

Add the mushrooms and cook until their juices start to release, about 3 minutes.

Add the shallots and garlic and cook until fragrant, about 1 minute. 

Add the Marsala and scrape the bottom of the pan to remove any browned pieces. Add the broth and simmer until reduced by half and starting to thicken, about 15 minutes.

Add the cream and return the chicken to the sauce. Cook until the sauce thickens and the chicken is well-coated, 3 to 5 minutes.

Plate the chicken, then top it with the mushrooms and sauce, and garnish with chopped parsley. Viola, fini! 

That was easy huh!? Why go to an Italian restaurant and pay $15-20 when it’s so easy to do at home?

http://www.scoutandcellar.com/whiskawaykitchen

Blogs, Recipes

Spicy Tofu Tacos

Spicy, crumbly, and packed with protein and fiber, these tasty healthy tacos are ready in less than 30 minutes!

It’s super easy to make these delicious healthy tacos! Just crumble up a block of extra-firm tofu, coat it in spices, and then bake  in the oven. The crumbles darken and get dry and crunchy. Just layer on a tortilla, with your favourite toppings. 

These tacos are spicy! You will want a refreshing glass of Scout and Cellar FIDDLENECK MUSCAT BLANC, it’s sweet with hints of mango, pineapple and honeysuckle. It’s the perfect pairing for these spicy tofu tacos!

Ingredients

  • 1 tablespoon olive oil
  • 2 tablespoons Liquid Aminos, or low sodium soy sauce
  • 2 tablespoons tomato paste
  • 1 tablespoon lite maple syrup
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon Red Pepper Flakes
  • 2 teaspoons chili powder
  • 14-16 ounce extra-firm tofu, patted dry

Instructions

Preheat the oven to 350 degrees F 

Line a baking sheet with parchment paper.

In a large bowl, mix together the olive oil, soy sauce, tomato paste, maple syrup, onion powder, garlic powder, smoked paprika and chili powder. 

Now crumble the tofu into the bowl with your hands, and mix together using a large spoon until well combined.

Spread the tofu mixture evenly on the parchment lined pan. 

Place in the oven and bake for 15 minutes, then give it a little stir and bake for 15 more minutes, until the tofu is golden, crispy in places and chewy.

Remove from the oven and serve immediately in corn/flour tortillas with desired toppings.

http://www.scoutandcellar.com/whiskawaykitchen
Blogs, Recipes

Sticky Salmon in Parchment Paper

If you’re looking for an easy, delicious and healthy dinner, this salmon in parchment paper is the perfect recipe. The salmon is cooked in a parchment paper pouch creating an almost mess free dinner that’s not only easy, but yummy! Best part? It’s ready in just about thirty minutes. Just mix up a handful of pantry staples, pour over top, fold up the parchment paper, and bake. Every bite is sweet and savory!

We’ve been looking for ways to reduce our calories and eat healthier. In this recipe, you’ll notice Liquid Aminos and may be asking yourself, what is that? 

Liquid Aminos look and taste similar to soy sauce. It is made by fermenting coconut sap with salt and water or treating soybeans with an acidic solution to break them down into free amino acids. It adds a savory, salty flavor to meals and is naturally vegan and gluten-free. You can find it at most grocery stores. Can’t find Liquid Aminos, you can use Soy sauce. 

So here’s the story behind the parchment paper. I wanted to make an easy clean up dish- it’s been a crazy week. So I thought I’d make salmon in a foil packet. I opened my pantry and to my surprise… No foil! I’ve been reading about French cuisine and I remember reading about Salmon en Papillote, which translates to Salmon enveloped in paper! I had plenty of parchment paper and so this recipe was born!

By cooking the salmon in a parchment paper packet, you’re creating an envelope for your food to cook inside of. Not only does this save on mess and dishes, but cooking your food in parchment steams the food and cooks everything in their own juices. Cooking food this way preserves nutrients and creates an insane amount of flavor because all of the aromas are trapped inside. You can add vegetables into the packet with the salmon. I served mine with side salad.

How to make the parchment paper packet?

  1. Creating the packet isn’t difficult, but it requires a particular shape and folding technique. 
  2. Fold a 12-by-16-inch piece of parchment in half, then cut it so that it’ll be shaped like a heart when you unfold it.
  3. Cut a 12-by16-inch piece of parchment paper for each piece of salmon you’re cooking and fold it in half. Using scissors, cut the folded paper into half of a heart, then unfold. 
  4. Brush both sides of the paper lightly with olive oil.
  5. Place your salmon to one side of the creased line down the middle of the heart. Pour the sauce over the salmon. 
  6. Fold the other half of the heart over the salmon. Starting at the pointy end—the bottom of the heart—fold the edge of the parchment paper in small, overlapping triangles. This helps create a tight seal, making sure that the salmon will cook in its own juices and not dry out or lose flavor.
  7. And that’s it! Just transfer each packet to a dinner plate, cut a small opening in the paper, pull apart the packet and devour the contents. You’ll barely even need to wash the plates.

Looking for a wine?

Scout & Cellar Hushkeeper Pinot Gris is the perfect pairing! Zippy-yet-balanced with lemon, pear, and underripe pineapple on a medium-bodied frame with a bright finish. For this Pinot Gris, grapes were picked by hand from dry-farmed vines planted over 30 years ago. After harvest, the grapes were pressed and placed in stainless steel vessels where they fermented for 3 weeks. The wine then aged in stainless steel until bottling, unfined and lightly filtered with natural bentonite clay.

Now that you know all the whys and hows, let’s get cooking!

INGREDIENTS:

  • 1 pound salmon
  • 1/4 cup Lite Maple syrup (yes the kind for pancakes)
  • 3 cloves garlic, minced
  • 1 shallot, finely diced
  • 2 tablespoons Liquid Aminos (or reduced sodium soy sauce)
  • 1 tablespoon seasoned rice vinegar
  • 1 tablespoon sesame oil
  • 1 tablespoon freshly grated ginger
  • 1 teaspoon Sriracha, optional
  • 1 teaspoon red pepper flakes
  • Freshly ground black pepper, to taste
  • Parchment paper

INSTRUCTIONS:

Preheat the oven to 375 degrees F. 

Line a baking sheet with foil.

In a small bowl, whisk together honey, garlic, soy sauce, rice vinegar, sesame oil, ginger, Sriracha and pepper, to taste.

Take two pieces of parchment paper, fold in half, and cut a half-circle starting at each crease. They should look similar to a heart-shape when unfolded. 

Brush each piece of parchment with olive oil on both sides.

Place the one piece of salmon in the middle of one side of a prepared parchment paper. 

Pour the ginger syrup mixture over the salmon. Save the rest of the sauce for serving. 

Fold the other half of the circle over and seal the parchment edge by making overlapping folds around the edge. At the end, fold the last crease in the opposite direction of the rest to ensure it seals. 

Repeat with the second piece of prepared parchment and remaining ingredients. 

Place pouches on a baking sheet.

Place into the oven and bake until cooked through, about 15 minutes.(Baking time may need to be adjusted depending on the thickness of the salmon).

Remove from the oven and allow to sit for 5 minutes before cutting open parchment. 

The salmon is done when it flakes easily with a fork.

Drizzle the salmon with the leftover sauce. 

Serve immediately.

http://www.scoutandcellar.com/whiskawaykitchen

Recipes

Creamy Garlic Parmesan Cauliflower Mash

Creamy Garlic Parmesan Cauliflower Mash

This Cauliflower mash recipe is an easy way to cut down on carbs without sacrificing flavor. I mean, what’s the point in eating something at all if it doesn’t taste good, right?

In my opinion, food should be all about balance, so this recipe is a great way to cut out the carbs from regular mashed potatoes, but keep all the amazing flavor. And if you really want to be healthy, the cheese is totally optional. Either way, you’re going to love this tasty Cauliflower Mash recipe!

And Cauliflower mash is actually so easy to make. It’s basically the same process as making mashed potatoes, but with cauliflower instead! Boil the cauliflower, blend it into a creamy consistency, then add in the extras. 

You can use a food processor or blender and pulse until smooth. (Or smash by hand!)

Ingredients

  • 1 Large Head Cauliflower leaves removed and broken into large florets
  • 4-6 Garlic Cloves finely chopped and divided
  • 2 cups Chicken or vegetable broth
  • 4 cups Water
  • 4 tablespoons butter
  • ¼ cup Parmesan cheese, grated 
  • ¼ cup cup milk
  • 1 teaspoon Chopped Thyme 
  • 1 teaspoon Chopped Rosemary 
  • Salt and pepper, to taste

Instructions

Place the cauliflower florets in a large pot and cover with broth and water.

Add in half of the garlic and a good pinch of salt and pepper. 

Bring to a boil, then reduce the heat and simmer for 15-18 minutes, or until cauliflower is fork-tender.

Using a colander, strain the cooked cauliflower and place it into a food processor. 

Add in the remaining garlic, herbs, grated cheese and butter. As the food processor is processing, slowly add in the milk. 

Process until smoothly pureed.

Taste and adjust the seasoning if needed.

Sprinkle with fresh chopped herbs.

Enjoy!

Tip: The cauliflower is not covered fully by the water and broth, this way it will get steamed. 

Cauliflower Mash is a great side with Steak and a glass of Scout and Cellar The Resident Zinfandel!

www.scoutandcellar.com/whiskawaykitchen

Blogs, Recipes

Grouper Piccata

Living in Florida has many benefits, sunny days, beautiful beaches, and it also comes with the benefits of AMAZING fresh fish. 

I was lucky enough to grab some grouper fillets from my local fish market but you can also score some at your store’s frozen section. If you are unable to find grouper fillets, you can use snapper, cod, catfish or even chicken. 

This sauce highlights the fish without taking over. In this recipe, I use a simple piccata sauce with lemon and capers to create an easy meal that everyone will love! Oh, and this is a one pan dish! Hello easy clean up! 🙂

I’m not usually a Chardonnay fan but since I received a bottle of Scout & Cellar Fiddleneck Chardonnay I thought I’d give it a try. I am now a Chardonnay fan! The Fiddleneck Chardonnay is the perfect pairing to this recipe! It’s not oaky like most Chardonnays I have tried in the past. It’s light and refreshing with notes of yellow apple, candied lemon peel, and ripe pineapple. It truly is delicious with the buttery lemon flavor of the grouper piccata! 

INGREDIENTS

  • 4 6-ounce grouper fillets
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 cup all-purpose flour
  • 3 tablespoons butter divided
  • 1 tablespoon olive oil
  • 1/2 cup fresh lemon juice
  • 2 garlic cloves, chopped
  • 1/2 cup white wine
  • 1 cup chicken broth
  • 2 tablespoons capers
  • 2 tablespoons chopped parsley

INSTRUCTIONS

Sprinkle grouper fillets with salt and pepper. 

Dredge fillets on all sides in flour. 

Melt 2 tablespoons butter and olive oil in a large skillet. 

Add fillets to skillet; cook until browned and cooked through, about 5 minutes on each side. Remove fish from skillet.

Add garlic, lemon juice and wine to the skillet, scraping browned bits from the pan. Add the chicken broth and stir to combine. 

Cook for 2 minutes or until slightly thickened. 

Tip: if the sauce is too bitter, just add ¼ cup of chicken broth at a time. 

Remove from heat; stir in remaining 1 tablespoon butter, capers and parsley.

Serve sauce over fish.

I served mine with a side of angel hair pasta and baby broccoli.

Blogs, Recipes

French Onion Stuffed Pork Tenderloin

If you love French Onion soup, you will LOVE this French Onion Stuffed Pork tenderloin! This smothered pork tenderloin has all the great flavors of a French onion soup, plus juicy pork, and it’s made in one pan! 

Seriously! Brian, my boyfriend said this meal made the Top Ten! It’s savory, it’s gooey, it’s rich, it’s easy, and it’s all done in one pan, which makes for easy clean up! I personally love cast iron so my 10 inch cast iron skillet is my go-to for one pan meals! 

Grab your favorite oven-safe skillet, and let’s get started! 

Preheat the oven to 350°F while you brown the onions and garlic. This will take about 20 minutes. You will use two onions, which may seem like a lot but trust me the onions will reduce as they cook. Cook the onions and garlic in an oven-safe, large skillet. The pork tenderloin will be going back in there. Be sure to keep the cooked onions warm by putting an aluminum tent over them while you prepare the pork loin.

Before butterflying the tenderloin, mix the oil, salt, pepper, and Italian seasoning in a bowl. You will rub this oil mixture on both sides of the tenderloin. To butterfly the pork tenderloin, use a sharp knife to make a horizontal cut about one-third of the way up from the bottom of the tenderloin. Flip open the thicker, top flap (like opening a book). Then, take the knife and cut another horizontal line through the thicker part of the tenderloin to open it up even more (like a trifold). You should now have a flat surface of meat that will hold the flavor of the French Onion Stuffed Pork Tenderloin. Put a piece of plastic wrap over the laid out pork and pound it out to about a 1/3 inch thickness, be careful not to tear it. Once the pork has been butterflied, rub both sides with the oil mixture.

Top the pork tenderloin with half of the cooked onions and half of the shredded cheese. Roll up the pork tenderloin, making sure you wrap up all that goodness inside! Then, using cooking twine, tie the rolled pork tenderloin up to hold in all the ingredients. Heat the same skillet that you used for the onions, melt 3 tablespoons of butter. Next, sear the pork tenderloin on all sides, rotate it about four times to get as much of the pork seared as possible.

Next, cook the pork tenderloin for about 15-20 minutes, making sure the internal temperature is at 145°F. Take the tenderloin out of the oven. Don’t worry, I did not forget about the rest of the onions and cheese. Top the tenderloin with both and broil for about 5 minutes, or until the cheese is melted and golden brown. Sprinkle with chopped parsley and Enjoy!

This recipe pairs great with my french onion risotto and a glass of Scout & Cellar’s 2018 LITTLE JANE PINOT NOIR. Little Jane Pinot Noir is elegant and complex with red plum, black cherry and fresh raspberry balanced by garrigue, Asian spice, and a hint of coffee bean with soft tannins and a lingering finish.

Risotto recipe is at the bottom of this post. 

Ingredients

ONIONS

  • 3 tablespoons butter
  • 2 yellow onions, thinly sliced
  • 3 garlic cloves, chopped
  • 1 tablespoon EVOO
  • Salt & Pepper
  • ½ cup beef broth

PORK TENDERLOIN

  • 1 pork tenderloin
  • 2 tablespoon extra virgin olive oil
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 teaspoon Italian seasoning
  • 2 cups shredded gruyere cheese, divided
  • 3 tablespoons butter
  • Chopped Parsley 

Instructions

Preheat the oven to 350°F.

ONIONS

In a large oven-safe skillet over medium-high heat, melt butter.

Add onions, drizzle EVOO over top, stir and saute for 5 minutes.

Add garlic, stir to combine and saute for 2-5 minutes

Add beef broth, stir and cook until the onions are browned and tender (approximately 15-20 minutes). 

Transfer cooked onions to a bowl and tent to keep warm.

PORK LOIN

Butterfly the pork tenderloin. 

Cover the entire cut of meat with plastic wrap and pound to an even 1/3 inch thickness.

In a small bowl, combine oil, salt, pepper, and Italian seasoning. Rub over both sides of pork tenderloin.

Top the pork tenderloin with half of the cooked onions and half of the shredded cheese.

Tightly roll the pork tenderloin to completely enclose all of the fillings.

Using cooking twine, tightly secure the roll.

In the same skillet over medium heat, add the pork tenderloin to the pan and sear on all sides (about 3-5 minutes on each side). Turning the pork tenderloin a total of 4 times.

Transfer the skillet to the oven and cook for 15-20 minutes or until the pork tenderloin reaches an internal temperature of 145 °F. 

Remove pork tenderloin from the oven. 

Increase oven temperature to broil. 

Top pork tenderloin with remaining cheese and onions and cook for 5 minutes or until cheese is melted and golden brown.

Slice and serve warm.

Sprinkle with parsley for garnish.

Risotto Recipe

Ingredients

  • 5½ cups beef stock
  • 2 tablespoons unsalted butter
  • 2 large onions, thinly sliced
  • 2 cups Aborio rice
  • 6 cloves garlic, minced
  • ¼ cup Parmesan cheese
  • ¼ teaspoon salt
  • Pinch black pepper

Instructions

First, heat your stock in a pot until warm, and keep over low heat to make sure it is warm while you work – this helps the rice to better absorb the liquid.

Heat your butter in a large pot  over medium heat. Add in your onions and cook for 15-20 minutes or so, stirring often, until they are golden brown and caramelized. Add in your rice and garlic, stir to combine, and then add in your ½ cup of stock. Stir often, you want to make sure that the rice doesn’t burn, stir until the liquid has been absorbed, then add in another ½ cup, stir, and when that liquid has also been absorbed, add in another ½ cup of stock. Continue to do this for another 18-20 minutes, until the rice is tender.

When your rice is ready, stir in the Parmesan, salt, and pepper. Taste and adjust seasonings as needed. Serve hot.

Blogs, Recipes

Honey Garlic Salmon

I love salmon! This is one of my go to salmon recipes.  It’s garlic, sweet and sticky with simple ingredients. 

This salmon recipe pairs great with Scout & Cellar’s 2018 LITTLE JANE PINOT NOIR. Little Jane Pinot Noir is elegant and complex with red plum, black cherry and fresh raspberry balanced by garrigue, Asian spice, and a hint of coffee bean with soft tannins and a lingering finish.

Ingredients:

Sauce: 

  • 4 tbsp honey 
  • 2 tbsp soy sauce 
  • 1 tbsp white vinegar, distilled 
  • 1 teaspoon red pepper flakes 
  • 1 teaspoon ginger, grated 
  • 1 clove garlic, minced

Salmon

  • 2 salmon filets 
  • Olive oil
  • Salt & pepper 

Instructions 

Take salmon out of the fridge, 20 minutes before cooking. 

Pat dry with a paper towel and sprinkle with salt and pepper. 

In a bowl, whisk together the sauce ingredients. 

In a skillet, drizzle olive oil and gear over medium high heat. 

Place salmon in a hot pan and cook the first side for 3-4 minutes. Turn and cook on the other side for 2-3 minutes. 

Pour sauce over salmon. Cook for 1 minute until the sauce starts to thicken. If the sauce thickens too much before the salmon has cooked to your temperature then just add 1 tablespoon of water to the pan and stir. 

Remove to plates & drizzle with sauce and serve. 

Tip: 

To determine the wellness of the salmon, check the side of the salmon to tell how cooked the salmon is- I like my salmon medium rare inside, if it’s coral inside (rare to medium rare). You can use a thermometer too. Insert the thermometer into the thickest part of the salmon- 120 F for medium rare and 130 degrees for medium

Remember the salmon will continue cooking for a minute after removing it from the skillet

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Recipes

Blackened Chicken Wings with Homemade Blue Cheese Dressing

These Blackened Chicken Wings are tender and juicy on the inside. The blackened seasoning spice mixture almost forms a crust on the chicken to seal in the juices. Of course, you have to serve the chicken wings with homemade Blue Cheese dressing! This easy homemade blue cheese dressing is better than anything you can buy at the store. 

My friend, Adam lives in Asheville, NC during one of this hikes he came across some Ramps, wild leeks. He dried and powdered the leaves and mailed Brian and I some to get creative in some of our recipes. I thought I’d sprinkle a 1/2 tablespoon into my Blackened seasoning, it was AMAZING! But don’t worry if you can’t find Ramps, the seasoning is still delicious!

I can not wait for football season so we can make these at our tailgate!

Thanks Adam for the special deviltry!

To make the blackened chicken, I mix all the spices together in a small bowl, and then generously coat the chicken wings with the seasoning on all sides, using my fingers to press the seasoning on to the chicken. 

The bright green seasoning is the Ramps from Adam.

Heat your skillet until it is searing hot skillet (use your cast iron skillet if you have one!). Drop 4 tablespoons of butter into the skillet and allow it to melt and bubble. Then place the chicken wings into the HOT skillet and cook until the chicken is blackened on each side and fully cooked inside. 

I used butter for this recipe to give the chicken a richer flavor, but you can certainly use a healthier oil, such as canola oil or coconut oil. I wouldn’t recommend olive oil because the skillet needs to be searing hot, and olive oil smokes at high temperature.

INGREDIENTS

  • 2 pounds of chicken wings 
  • 1 tablespoons olive oil
  • 2 tablespoons blackened seasoning, divided

BLACKENED SEASONING

  • 4 tablespoons sea salt
  • 2 tablespoons smoked paprika
  • 1 ½  teaspoon Garlic powder
  • 1 ½ teaspoon Onion powder
  • 1 teaspoon Italian seasoning
  • 1 tablespoon black pepper
  • 1/2 teaspoon red pepper flakes

DIRECTIONS

Combine all the spices and herbs in a small bowl. Mix well. 

Place the chicken wings into the spice mixture on both sides to coat the chicken. 

In a large skillet heat 4 tablespoons of butter. 

Carefully place the spice-coated chicken wings into the butter, and cook over high heat for about 5 minutes on each side, or until the chicken is fully cooked. 

If the chicken is blackened but not fully cooked, just lower the heat and cover with a lid, cooking until the internal temperature reaches 165F.

Serve the blackened chicken wings with blue cheese dressing.

BLUE CHEESE DRESSING

INGREDIENTS

  • 3/4 cup nonfat plain yogurt
  • 1/2 cup mayonnaise
  • 1 medium shallot, finely chopped
  • 1 tablespoon lemon juice
  • 1 teaspoon Worcestershire sauce
  • ¼ teaspoon pepper
  • 3 to 4 ounces Blue Cheese crumbles, chunky
  • Milk, buttermilk or water to thin out the dressing, optional

DIRECTIONS

In a bowl, combine all the ingredients except the blue cheese. Whisk until combined. 

Crumble in the blue cheese and fold together. 

Store in the refrigerator.