Wow, this weekend was a doozy! We bottled our 2017 Melon de Bourgogne on Saturday, and our 2017 Lemberger and several small runs of whites on Sunday. We had a record number of volunteers chowing down our paired victuals in the vineyard on our lunch breaks. We also served our ever popular Framcello float for "dessert" on Sunday.
1 C. vegetable oil
1 C. all purpose flour
6 large onions, chopped
6 red bell peppers, seeded, chopped
8 celery stalks, chopped
16 garlic cloves, chopped
1-2 t. cayenne pepper
1 C. Melon de Bourgogne
1 T. dried thyme
6 bay leaves
2 28-ounce cans diced tomatoes with juice
2 8-ounce bottles clam juice
4 cups low-salt chicken broth
4 lb. andouille sausage, cut crosswise into 1/2" thick slices
2 lb. boneless skinless chicken thighs, cubed 1"
2 16-ounce packages sliced frozen okra
4 lb. peeled deveined medium shrimp
Heat oil in heavy 13-quart pot over medium-high heat until very hot and almost smoking. Add flour and stir constantly until mixture is dark reddish brown, about 5 minutes.
Lower heat to medium and add onions, bell peppers, and celery and cook until onions are soft and brown, stirring frequently, about 15 minutes.
Add garlic and cayenne and stir 2 minutes.
Add wine, thyme, and bay leaves; bring to a simmer, stirring constantly.
Add tomatoes with juice, clam juice, broth, sausage, and chicken; simmer until chicken is cooked through, about 15 minutes.
Add okra and simmer until tender, about 10 minutes.
Add shrimp to pot and cook shrimp until just opaque in center, stirring often, about 5 minutes.
Season to taste with salt and pepper.
Note: serves 20?
2 eggs
1 15 oz. can cream-style corn
1 T. packed brown sugar
2 packages dry corn muffin mix
Preheat oven to 400 degrees F (200 degrees C). Lightly grease the bottoms only of 12 muffin cups, or line with baking cups.
Place the eggs in a large bowl, and beat until light colored. Stir in the canned corn and sugar until well blended. Add the muffin mixes, and stir just until dry ingredients are moistened. The batter will be lumpy. Fill muffin cups 2/3 full.
Bake in preheated oven until toothpick inserted in center of a muffin comes out clean, 16 to 22 minutes. Cool 5 minutes in pan, then turn out on a rack.
Salad:
1.5 lb. green cabbage, shredded fine
1.5 lb. red cabbage, shredded fine
1 lb. grated carrot
1 medium sweet onion, quartered and sliced thin
Dressing:
1/2 C. real mayonnaise
1/2 C. cultured buttermilk
2 T. honey
2 T. verjus
2 t. sea salt
1/2 t. freshly ground black pepper
1 t. celery seed
Whisk together the dressing and refrigerate covered at least 2 hours.
Toss dressing and salad together just before serving.
2 lb. boneless skinless chicken thighs
3 T. fresh rosemary, minced
3 T. Dijon mustard
2 large cloves garlic, pressed
2 T. olive oil
2 T. verjus
2 t. sea salt
1/2 t. freshly ground black pepper
Combine marinade ingredients.
Marinate chicken at least 2 hours.
Grill over medium heat on both sides until they are nice brown and cooked through.
16 oz. package good penne pasta
2/3 C. commercial refrigerated pesto
12 oz. jar marinated artichoke hearts, drained & chopped
8 oz. fresh mozzarella pearls
4 oz. sun dried tomato, rehydrated briefly & sliced
2/3 C. sliced Kalamata olives
2/3 C. sliced pepperoncini peppers
2/3 C. sun-dried tomatoes in olive oil, drained
Cook the pasta in well salted boiling water until just past al dente.
Drain, shock with cold water and drain thoroughly.
Combine all ingredients.