Archive for the ‘Recipes’ Category

Autumn Roasted Beet, Carrot, and Red Onion Salad

January 1st, 2013 by Camaraderie Cellars

6-8 Medium Beets-peeled and cut into 1 inch pieces
4 Medium Carrots-peeled and cut into 1 inch pieces on the diagonal 2 Red Onions – peeled and cut into eighths
Olive Oil

Toss Vegetables in Oil and season with Salt and Pepper
Roast at 400 degrees until tender and caramelized, 30-45 minutes

After Vegetables cool, toss with:
Juice of 1 Orange
Zest of 1 Orange
Lemon Thyme 1 TB (or Regular Thyme)
Top with creamy goat cheese if desired.

Camaraderie Cellars ~~ Steve Corson , Chef ~~ September 2007

Sun-dried Tomato Tampanade

January 1st, 2013 by Camaraderie Cellars

3/4 c. sundried tomatoes
2-3 T. capers, to taste
1 c. parsley, either regular or italian flat leaf
2-3 cloves garlic (use three if you really like garlic)
drizzle of olive oil
salt & pepper to taste

Place tomatoes, capers, parsley and garlic in food processer. Process until almost smooth. Drizzle olive oil–about 1 to 2 tablespoons as processor is running. Add salt & pepper to taste. Makes about 1 cup

Steve Corson Mole Sauce

January 1st, 2013 by Camaraderie Cellars

Featured at Red Wine & Chocolate

The thing about Moles is that there are 100’s of different kinds from black, brown, red, yellow and even green. The most common type that people think of is a dark brown sauce with chocolate included. This type is a Southern style mostly associated with the region of Oaxaca.

It takes a bit of time to prepare, but your effort and patience will be rewarded in a deep, complex sauce. Enjoy!

1 Bag of dried Guajillo Chiles, seeded and destemmed
1 Bag of dried New Mexico Chiles, seeded and destemmed
4 Roma Tomatoes, chunked
1 Yellow Onion, chunked
8 Garlic Cloves, chopped
2 Cups Raisins
2 Cups Pumpkin Seeds
1 Cup Whole Almonds
1 Cup Sesame Seeds
2 Slices Crusty White Bread
2 Cinnamon Sticks
2 TB Cumin
2 TB Oregano
2 TB Coriander
4 Cups Chicken Stock
2 Mexican Beers
2 Limes, juiced
4-8 oz Chocolate
Salt, to taste
Pepper, to taste

1. Cut chilies into big chunks. Toast chilies in a dry pan over medium heat until slightly discolored and aromatic.
2. Roast Tomatoes, Onion, Garlic in oven until tender
3. Fry Raisins, Pumpkin Seeds, Almonds, Sesame Seeds and Bread each separately in canola oil until golden brown.
4. Combine all ingredients in large stock pot and simmer for 1-2 hrs.
5. Remove cinnamon sticks and puree in blender in three batches, 3 to 4 minutes per batch until smooth. (Or use stick blender in stockpot)
6. Return to pot and simmer on low for 4-8 Hrs. The more the better.

Toss with sautéed chicken or turkey chunks and roll in a tortilla, or use as an enchilada or burrito sauce, or over baked chicken.

Bleu Cheese Cookies

January 1st, 2013 by Camaraderie Cellars

1/2 cup cream cheese, room temp
1 cup butter, at room temperature
¼ tsp. cayenne pepper
1 ½ cups crumbled blue cheese
2 cups all-purpose flour
2 cups crisp rice cereal, such as Rice Krispies
2 slices bacon, cooked and crumbled (optional)

1. Preheat oven to 350 degrees. With a mixer on medium speed, cream together cream cheese and butter until light and fluffy. Add cayenne, blue cheese, flour, rice cereal, and bacon (if using) and beat on medium-low speed until well blended. The dough will be stiff.

2. Roll 1 tablespoon portions into balls and place slightly apart on baking sheets. Flatten each ball with a fork.

3. Bake until cookies are golden brown, 12 to 15 minutes.

Yield: Makes about 4 dozen cookies.

Camaraderie Cellars ~~ from Sunset Magazine 2/06 ~~ March 2008

Cocoa Spice Rub

January 1st, 2013 by Camaraderie Cellars

2 TB Smoked Paprika
2 TB Cocoa Powder
1 TB Ancho Chile Powder
1 TB Kosher Salt
1 tsp Ground Black Pepper
1 tsp Granulated Garlic
1/2 tsp Onion Powder

Combine ingredients and rub on meat. For pulled pork, cook meat in covered pan along with about a cup of chicken stock until done and meat pulls apart evenly. Reserve some of the cooking liquid. Add additional spice rub and some of the cooking liquid for more flavor and moisture after shredding the meat.

Camaraderie Cellars ~~ Red Wine & Chocolate 2011 ~~ Chef Steve Corson