Our chef choose heartier tidbits for the summer installation of this Bainbridge Island wineries event. They paired very well with the chosen wines, sunshine and camaraderie.
Note that these recipes were made to serve 75-100 people with individual bites. Adjust as required to serve as appetizers or main courses.
5 lbs. precooked Silva Chicken Apple Sausage
4 T. neutral oil
16 oz. Greek Yogurt
1/2 C. Extra virgin olive oil
1/4 C. fresh basil
1/4 C. fresh tarragon
1/4 C. fresh Italian parsley
4 green onion, chopped
4 shallot, chopped
1 T. salt
1 t. fresh ground black pepper
Blend the yogurt in a food processor with the remaining ingredients until smooth.
Cover and refrigerate up to overnight.
Toss the sausages with the oil.
Grill over medium heat, turning several times, until well marked.
Cut the sausages diagonally into bite size pieces. Reheat and move to a chaffing dish or equivalent.
Move the sauce to a bowl on ice.
Serve with toothpicks
Meatballs:
2 lbs. ground lamb
2 lbs. 90/10 ground beef
1 C. plain breadcrumbs
6 strips of bacon, chopped
1/2 onion, chopped
2 cloves garlic, sliced
3 eggs, beaten
1 T. salt
1 t. fresh ground black pepper
flour
olive oil
Sauce:
2 carrots, minced
2 celery, minced
2 onions, minced
1/4 C. extra virgin olive oil
3 cloves garlic, pressed
2 C. Perennial Vintners Syrah
1/4 C. tomato paste
zest of one small orange
4 stems fresh rosemary
4 sprigs fresh thyme
2 bay leaves
1 T. salt
1 t. fresh ground black pepper
Add the bacon through pepper to a food processor. Run until a coarse paste, scraping down the sides several times.
Use hands to thoroughly combine meats, paste and bread crumbs.
Cover and refrigerate up to overnight.
Fry in non-stick pan with oil over medium heat, turning frequently until browned and cooked through.
Drain on paper towels, and move to a hotel pan over Sterno or a bain marie.
Add oil to a large pot over medium heat. Saute the vegetables with a pinch on salt until softened but not browned. Add the garlic and cook another few minutes.
Add the remaining ingredients, and bring to a strong simmer.
Lower heat to a light simmer uncovered. Cook ~1 hour, stirring frequently.
Use a stick blender until fairly smooth. It show be the consistency of regular cream. If not, add a little cornstarch mixed in cold water.
Remove to a hotel pan over Sterno or a bain marie.
Serve warm with toothpicks.