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Prep Time
20 min
Cook Time
1 hr 30 min
Total Time
2 hr
Prep Time
20 min
Cook Time
1 hr 30 min
Total Time
2 hr
Ingredients For Meatballs
  1. • 4 slices white bread
  2. • 1/2 cup skim milk
  3. • 2 large egg whites
  4. • 8 oz. ground turkey
  5. • 8 oz. extra lean ground beef
  6. • 1/4 cup grated Romano Cheese
  7. • 1/2 tsp. salt
  8. • 1/4 tsp. pepper
  9. • 1 tbsp. minced fresh basil or 1 tsp. dried basil
  10. • 20 basil leaves
  11. • 1 tsp. minced fresh oregano or 1/2 tsp. dried oregano
Ingredients For Tomato Sauce
  1. • 1 tsp. vegetable oil
  2. • 1 medium onion, chopped
  3. • 2 cloves garlic, chopped
  4. • 2 28-oz. cans whole tomatoes
  5. • 1 6-oz. can tomato paste
  6. • 2 tsp. dried Italian seasoning
  7. • 2 bay leaves
  8. • Salt and pepper to taste
Making The Meatballs
  1. Put the bread into a medium mixing bowl and pour the milk over it. Let sit 5 minutes. Add the egg whites, ground turkey, ground beef, Romano cheese, basil, oregano, salt and pepper. Knead the mixture with your hands until it is smooth. To prevent sticking, dip your hands into cool water before forming each meatball. Form mixture into 30 1 1/2-inch balls.
  2. Pour the tomato sauce into a large, heavy-bottom saucepan and bring to a simmer over low heat. Warm 1/2 teaspoon vegetable oil in a large non-stick skillet. Add half the meatballs to the skillet and brown them on all sides. Spoon the meatballs into the tomato sauce. Add the remaining 1/2 teaspoon vegetable oil to the skillet and brown the rest of the meatballs, then add them to the sauce. Simmer, stirring, for 20 minutes.
Making The Sauce
  1. In a medium, heavy-bottom saucepan, stir together the oil, onion and garlic. Cook over low heat, stirring often, until the onion is very soft and aromatic, about 6 to 8 minutes. In a food processor or blender, puree the tomatoes. Add the tomatoes and tomato paste to the onions and bring to a simmer over medium-high heat. Reduce the heat to very low and let the sauce simmer slowly for 30 minutes, stirring the bottom often to prevent burning. If you are adding meatballs, do so at this time, and simmer them in the sauce for 20 minutes, stirring often. If you are not adding meatballs, simmer the sauce for another 20 minutes (50 minutes total). Season to taste with salt and pepper. Remove bay leaves before serving.
TWISTED TWIG WINERY CORPORATION http://twistedtwigwinery.com/

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Prep Time
20 min
Cook Time
3 hr
Total Time
3 hr 30 min
Prep Time
20 min
Cook Time
3 hr
Total Time
3 hr 30 min
Ingredients
  1. • 1 cube salted butter
  2. • Fresh Ground Pepper
  3. • Coarse Sea Salt
  4. • Garlic Powder
  5. • Onion Powder
Creamy Horseradish Sauce
  1. About ¼ to ½ cup of prepared horseradish mixed with two cups of sour cream. Add two tablespoons of lemon juice and a teaspoon of salt. Thoroughly mix the ingredients, adding more horseradish as desired.
Cooking A Delicious Prime Rib Roast
  1. While you are shopping, pick up a good digital instant-read meat thermometer if you don't already have one. It's the only sure way to tell when you're roast has achieved a desirable cooked temperature It is crucial that you allow the roast to come to room temperature to ensure even-cooking. This means leaving it out for up to two full hours right before roasting.
  2. • Preheat your oven to 450 degrees.
  3. • Use a paper towel to pat the roast dry.
  4. • Rub butter on the cut ends of the roast.
  5. • Create a seasoning rub or paste with ingredients such as pepper, coarse salt, garlic powder, and onion powder.
  6. Make a series of ½ inch deep slits all over the top of the roast as well as the sides. Rub your seasonings all over the roast, covering all exposed meat.
  7. • Place the roast in a heavy metal roasting pan, bone-side down. No matter what size roast you have, you will start it in a pre-heated 450 degree oven for 15 minutes then reduce the temp erature to 325 degrees for the balance of cooking time.
  8. Cooking times will vary depending on size of the roast and desired level of doneness. The following chart gives approximate times for to reach "rare" at various sizes.
Cooking Time for Rare (120°)
  1. 1 Ribs, 7 to 8 lbs. 15 minutes at 450°, Then 1 1/4 to 1 1/2 hours at 325°
  2. 2 Ribs, 9 to 10 lbs. 15 minutes at 450°, Then 1 1-2 to 2 hours at 325°
  3. 3 Ribs, 11 to 13 lbs. 15 minutes at 450°, Then 2 to 2 1/2 hours at 325°
  4. 4 Ribs, 14 to 16 lbs. 15 minutes at 450° Then, 2 3/4 to 3 hours at 325°
  5. 5 Ribs, 16 to 18 lbs. 15 minutes at 450°
  6. Then, 3 to 3 3/4 hours at 325° Every half hour or so, baste the ends of the roast with the drippings. Use your meat thermometer about a half hour before the expected end of the roasting time. Make sure to insert it in the thickest part of the meat, not touching the fat or bone. When the internal temperature reaches 120°, pull it out of the oven and cover with foil.
  7. Let the roast sit for twenty to thirty minutes. It will continue to cook during this time, reaching a temperature of about 125° to 130°. This resting period allows the juices and flavors to permeate the roast.
  8. Rare meats measure in at 120° to 125° with a bright red center that grows slightly pinkish towards the exterior.
  9. Medium rare meats measure between 130° to 135° and are characterized by their extremely pink center portion that grows brown towards the exterior.
  10. Medium meats have a light pink center, brown outer portions and readings of about 140° to 145°.
  11. Medium well is not pink at all and is achieved at 150° to 155°.
  12. Well done is reached at 160° and above and is characterized by a uniform brown color. Use a long, sharp knife to carve your roast. Serve with Yorkshire Pudding, Au Jus and Horseradish Sauce. Au Jus is French for “with juice”. Place the drippings in small containers for dipping.
TWISTED TWIG WINERY CORPORATION http://twistedtwigwinery.com/

 

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Prep Time
4 hr
Cook Time
45 min
Total Time
4 hr 45 min
Prep Time
4 hr
Cook Time
45 min
Total Time
4 hr 45 min
Ingredients
  1. • 1 cup tawny port
  2. • 1/4 teaspoon ground allspice
  3. • 1 can (5.5 oz.) spicy vegetable juice
  4. • 1/3 cup thinly sliced green onions
  5. • 1/2 cup beef or Elk stock
  6. • 2 cloves garlic, minced
  7. • 2 to 4 oz. blue cheese, crumbled
  8. • 1/2 teaspoon coarsely ground pepper
  9. • 1-lb. top round steak, 1/2 to 3/4 inch thick
Instructions
  1. In large sealable plastic bag, combine marinade ingredients. Using sharp knife, score steak at 1-inch intervals in crisscross pattern to 1/8-inch depth. Place steak in bag, seal bag and turn to coat steak. refrigerate 4 hours, turning bag occasionally.Prepare grill for medium-direct heat. Drain and reserve marinade from steak. Set steak aside. Place marinade in 2-quart saucepan. Bring to a boil over medium-high heat.  Boil for 6 to 8 minutes, or until sauce is reduced to 1 cup. Add stock. Return to a boil. Boil for 4 to 6 minutes, or until sauce is reduced to 1 cup again. Stir in cheese.  Set sauce aside and keep warm.Grill steak, covered, for 8 to 10 minutes, or until meat is desired doneness, turning steak over once. Cut steak into slices or serving-size pieces and serve with sauce
TWISTED TWIG WINERY CORPORATION http://twistedtwigwinery.com/
 

 

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Prep Time
10 min
Cook Time
40 min
Total Time
1 hr
Prep Time
10 min
Cook Time
40 min
Total Time
1 hr
Ingredients
  1. 1 Box Barilla Manicotti
  2. 1 teaspoon salt
  3. 1 Jar Barilla Tomato & Basil Sauce
  4. 1/2 teaspoon freshly ground black pepper
  5. 15 ounces Mozzarella Cheese, Shredded
  6. 1/2 cup fresh parssley, chopped
  7. 2 tablespoons freshly grated Parmigiano Reggiano cheese
Instructions
  1. Cook Manicotti for 5 minutes; rinse under cold water and drain. Cover, set aside.
  2. Preheat oven to 375 F.
  3. Mix ricotta cheese, mozzarella cheese, parsley, salt and pepper in medium bowl.
  4. Pour one cup of Tomato & Basil Sauce in a 9x13 inch baking dish.
  5. Fill Manicotti with filling; place in baking dish. Pour remaining sauce over shells; sprinkle with Parmigiano cheese.
  6. Cover with foil; bake for 30 to 35 minutes or until heated thoroughly
  7. (May substitute Italian Bakiing Sauce for Tomato & Basil Sauce)
TWISTED TWIG WINERY CORPORATION http://twistedtwigwinery.com/
 
 

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Prep Time
1 hr 30 min
Cook Time
30 min
Total Time
2 hr
Prep Time
1 hr 30 min
Cook Time
30 min
Total Time
2 hr
Ingredients
  1. Pizza Dough: Makes enough dough for two 10-12 inch pizzas
  2. • 1 1/2 cups warm water (105°F-115°F)
  3. • 2 Tbsp olive oil
  4. • 2 teaspoons salt
  5. • 1 teaspoon sugar
  6. • 1 package (2 1/4 teaspoons) of active dry yeast (check the expiration date on the package)
  7. • 3 1/2 cups bread flour (can use all-purpose but bread flour will give you a crisper crust)
Pizza Ingredients
  1. • Olive oil
  2. • Feta cheese
  3. • Mushrooms, thinly sliced
  4. • Tomato sauce
  5. • Italian sausage, cooked ahead
  6. • Chopped fresh basil
  7. • Pesto
  8. • Pepperoni, thinly sliced
  9. • Sliced ham
  10. • Onions, thinly sliced
  11. • Cornmeal (to slide the pizza onto the pizza stone)
  12. • Mozzarella or Parmesan cheese, shredded
  13. • Bell peppers, stems and seeds removed, thinly sliced
Special Equipment Needed
  1. • pizza stone highly recommended if you want your pizza dough to be crusty
  2. • pizza peel or a flat baking sheet
Making the Pizza Dough
  1. In the large bowl of a heavy duty electric mixer (such as a Kitchen Aid), add the warm water. Sprinkle on the yeast and let sit for 5 minutes until the yeast is dissolved. Stir to dissolve completely if needed at the end of 5 minutes. Attach a mixing paddle to the mixer. Mix in the olive oil, flour, salt and sugar on low speed for about a minute. Remove the mixing paddle and replace with a dough hook. Knead using the mixer and dough hook, on low to medium speed, until the dough is smooth and elastic, about 10 minutes. If you don't have a mixer, you can mix and knead by hand.3 Place ball of dough in a bowl that has been coated lightly with olive oil. Turn the dough around in the bowl so that it gets coated with the oil. Cover with plastic wrap. Let sit in a warm place (75-85°F) until it doubles in size, about 1 to 1 1/2 hours. If you don't have a warm spot in the house you can heat the oven to 150 degrees, and then turn off the oven. Place the bowl of dough in this warmed oven to rise.At this point, if you want to make ahead, you can freeze the dough in an airtight container for up to two weeks.
Preparing the Pizzas
  1. Place a pizza stone on a rack in the lower third of your oven. Preheat the oven to 450°F for at least 30 minutes, preferably an hour. Remove the plastic cover from the dough and punch the dough down so it deflates a bit. Divide the dough in half. Form two round balls of dough. Place each in its own bowl, cover with plastic and let sit for 10 minutes. Prepare your desired toppings. Note that you are not going to want to load up each pizza with a lot of toppings as the crust will end up not crisp that way. About a third a cup each of tomato sauce and cheese would be sufficient for one pizza. One to two mushrooms thinly sliced will cover a pizza. Working one ball of dough at a time, take one ball of dough and flatten it with your hands on a slightly floured work surface. Starting at the center and working outwards, use your fingertips to press the dough to 1/2-inch thick. Turn and stretch the dough until it will not stretch further. Let the dough relax 5 minutes and then continue to stretch it until it reaches the desired diameter - 10 to 12 inches. Use your palm to flatten the edge of the dough where it is thicker. You can pinch the very edges if you want to form a lip. Brush the top of the dough with olive oil (to prevent it from getting soggy from the toppings). Use your finger tips to press down and make dents along the surface of the dough to prevent bubbling. Let rest another 5 minutes. Repeat with the second ball of dough. Lightly sprinkle your pizza peel (or flat baking sheet) with corn meal. Transfer one prepared flattened dough to the pizza peel. If the dough has lost its shape in the transfer, lightly shape it to the desired dimensions. Spoon on the tomato sauce, sprinkle with cheese, and place your desired toppings on the pizza. Sprinkle some cornmeal on the baking stone in the oven (watch your hands, the oven is hot!). Gently shake the peel to see if the dough will easily slide, if not, gently lift up the edges of the pizza and add a bit more cornmeal. Slide the pizza off of the peel and on to the baking stone in the oven. Bake pizza one at a time until the crust is browned and the cheese is golden, about 10-15 minutes. If you want, toward the end of the cooking time you can sprinkle on a little more cheese.
TWISTED TWIG WINERY CORPORATION http://twistedtwigwinery.com/

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Prep Time
15 min
Cook Time
40 min
Total Time
1 hr
Prep Time
15 min
Cook Time
40 min
Total Time
1 hr
Ingredients
  1. 8 oz. Manicotti Shells, uncooked
  2. 2 1/2 cups diced cooked chicken breast
  3. 1 tbsp. basil
  4. 3/4 tsp. pepper
  5. 16 oz. part-skim ricotta cheese
  6. 1 cup grated Parmesan cheese, divided
  7. 3 cups low-sodium tomato sauce or spaghetti sauce
  8. 1/2 cup egg substitute
  9. 1 10-oz. package frozen chopped spinach, thawed and drained
Instructions
  1. Prepare manicotti according to package directions; while pasta is cooking, squeeze all the water out of the spinach. When pasta is done, drain and set aside. Preheat oven to 350-o F.
  2. Mix together ricotta cheese, 1/2 cup Parmesan cheese and egg substitute. Stir in remaining ingredients except tomato sauce. Spoon the cheese mixture into the manicotti shells and lay in a 9 x 13-inch pan and a 9 x 9-inch pan, or a pan large enough to hold all stuffed manicotti. Cover with tomato sauce and sprinkle with the remaining 1/2 cup Parmesan cheese. Cover and bake 20 minutes. Remove cover and bake an additional 15 minutes, until cheese is golden brown.
TWISTED TWIG WINERY CORPORATION http://twistedtwigwinery.com/

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Prep Time
20 min
Cook Time
50 min
Total Time
1 hr 10 min
Prep Time
20 min
Cook Time
50 min
Total Time
1 hr 10 min
Ingredients
  1. • 4 pieces of Lasagne, uncooked
  2. • 1 chicken breast, 6-8-oz., cooked
  3. • 1/4 cup freshly chopped tomato
  4. • 1 1/2 tbsp. tomato paste
  5. • 1 tbsp. chopped capers
  6. • 1 tbsp. olive or vegetable oil
  7. • 1 tsp. salt
  8. • 1/2 tsp. black pepper
  9. • 1/2 tsp. hot red pepper flakes
  10. • 2 tbsp. chopped fresh basil
  11. • 20 basil leaves
  12. • 1/2 cup chopped yellow onion
  13. • 3 large tomatoes, chopped, with juice
  14. • 1/8 tsp. black pepper
  15. • 3 tbsp. chopped fresh basil (optional)
  16. • Basil leaves (optional)
  17. • 1 10-oz. package frozen chopped spinach, thawed and drained
  18. • 2 tbsp. pitted and chopped black olives, such as Kalamata
  19. • 1 1/2 cups low-sodium chicken broth, divided
Instructions
  1. Prepare pasta according to package directions. While pasta is cooking, cut chicken breast into 6-8 pieces. In a food processor or blender, puree chicken breast with tomato paste. Add oil slowly, then add 1/2 cup chicken broth. Transfer puree to a bowl and mix in 1/4 cup chopped tomatoes and capers. Add the salt, pepper, red pepper flakes, basil and olives. Set aside.
  2. Preheat oven to 350° F. On a board, lay out 4 pieces of lasagne. Lightly season with salt and pepper. Lay 3-4 basil leaves on each piece of lasagne. Divide pureed chicken mixture into four equal parts. Spoon 1/4 of the mixture on one end of each sheet of lasagne. Roll up each sheet and secure each together with a toothpick.
  3. Pour 1/4 cups of chicken broth into four oven-safe coffee cups or ramekins. Place rolled up lasagnes into cups. Place the cups in a 9 x 13-inch baking pan. Slowly fill pan with 1 inch of water. Cover with foil and bake for 50 minutes.
  4. In a small saucepan, cook onion and chopped tomatoes (with their juice) over medium heat until mixture has a sauce-like consistency (about 8-10 minutes). Add pepper and basil. Set aside.
  5. When lasagnes are done, remove from ramekins by carefully draining liquid from each, and turning ramekins upside down. Remove lasagnes and turn right side up. Remove toothpicks. Divide among four bowls, placing a lasagne in center of each bowl. Top each lasagne with a little sauce and pour remaining sauce around sides of lasagne. Garnish with basil leaves.
TWISTED TWIG WINERY CORPORATION http://twistedtwigwinery.com/

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Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Ingredients
  1. 2 pieces Nugget Market's Bacon-Wrapped Filet Mignon
  2. Kosher or sea salt and cracked black pepper to taste
  3. 2 tablespoons extra-virgin olive oil
  4. 2 tablespoons Gorgonzola, crumbled
Instructions
  1. Preheat oven to 350°F.
  2. Heat olive oil over medium-high heat in a medium-sized oven-safe skillet. Season filets with sea salt and cracked black pepper; carefully add to hot oil, browning each side for 2 minutes.
  3. Transfer skillet to oven and roast in pan for 12-15 minutes (medium-rare to medium). Remove from oven; let stand 4-5 minutes. Be sure to pull toothpicks out of each filet before serving! Top filets with a tablespoon each of crumbled Gorgonzola and serve atop Pan-Roasted Cremini Mushrooms & Fennel Bulb.
TWISTED TWIG WINERY CORPORATION http://twistedtwigwinery.com/

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Prep Time
10 min
Cook Time
50 min
Total Time
1 hr
Prep Time
10 min
Cook Time
50 min
Total Time
1 hr
Ingredients
  1. 2 tablespoons oil
  2. 4 cedar plank pieces, food service quality
  3. 2 jalapenos, cut into rings
  4. 1 tablespoon garlic, minced
  5. 2 teaspoons sea salt
  6. 1/2 cup white wine
  7. 1 teaspoon freshly ground black pepper
  8. 3 tablespoons whole-grain mustard
  9. 4 (3-inch) fresh rosemary sprigs
  10. 1 cup apricot preserves
  11. 1 lemon, zested
  12. 4 (4 by 4-inch) pieces parchment paper
  13. 4 (6-ounce) salmon fillets, skinned and boned
Instructions
  1. Preheat oven to 400 degrees F. In a small saute pan over medium heat, heat oil. When hot, add jalapenos and saute until caramelized. Add garlic, and before it begins to brown, deglaze with white wine. Next add mustard and apricot preserves and bring to a simmer. Simmer over low heat for 20 minutes and let completely cool.
  2. Place parchment paper on planks, add salmon, lightly salt and pepper, place a rosemary sprig on each fillet, and liberally apply cooled apricot mixture. Place cedar plank on gas burner. When plank has begun to smoke, place into preheated oven. Cook salmon until medium-rare; remove from oven and let sit for 2 to 3 minutes until serving. Garnish with lemon zest.
TWISTED TWIG WINERY CORPORATION http://twistedtwigwinery.com/
 

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Prep Time
6 hr
Cook Time
1 hr 30 min
Total Time
7 hr 30 min
Prep Time
6 hr
Cook Time
1 hr 30 min
Total Time
7 hr 30 min
Ingredients
  1. 1 leg of lamb, de-boned and butterflied
  2. 2 tablespoons ground cumin
  3. 2 tablespoons ground coriander
  4. 1 teaspoon cracked black pepper
  5. 1 tablespoon kosher or sea salt
  6. 4 cups red wine (preferably drinkable)
  7. 4 cups roast chicken or beef stock
  8. 2 carrots, diced
  9. 2 ribs celery, diced
  10. 1 yellow onion, diced
  11. 2 bay leaves
  12. 1 tablespoon canola oil
Instructions
  1. In a bowl, mix the cumin, coriander, salt and pepper and then liberally sprinkle it over the lamb; let marinate in the refrigerator for 4-6 hours.
  2. Preheat the oven to 350°F. Take the roast out of the refrigerator at least 45 minutes before cooking; roll it into a uniform tube shape so that when you slice it your cuts go against the grain of the meat; tie it with butcher's twine to ensure even cooking.
  3. In a large oven-proof skillet, heat the oil until it starts to smoke slightly. Sear the tied roast on all sides until dark golden brown, about 2-3 minutes per side. When roast is seared, remove and set aside; add the carrots, celery and onion and saute until the onion turns transparent.
  4. Deglaze the pan with red wine, bring to a boil and let liquid reduce by half; then add the stock and reduce that by half as well.
  5. Add the bay leaf, place the roast back in the pan, cover and put the whole pan into the oven and roast for 2 hours. After 2 hours, start to check for doneness. The internal temperature of the meat should be 170-180°F, and the meat should easily shred with a fork. If the meat is not fork tender, place back in the oven, covered, for up to a 1/2hour more.
  6. When the roast is done, take it out of the liquid and cover it with foil to rest. Puree the braising liquid and bring back to a boil; reduce it by one quarter. When the sauce is reduced, slice the meat into 1-inch-thick slices and serve with a liberal amount of the sauce
TWISTED TWIG WINERY CORPORATION http://twistedtwigwinery.com/

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Prep Time
20 min
Cook Time
1 hr
Total Time
1 hr 20 min
Prep Time
20 min
Cook Time
1 hr
Total Time
1 hr 20 min
Ingredients
  1. 1 medium head garlic
  2. 1 1/2 pounds flank steak
  3. salt to taste
  4. 2 teaspoons freshly ground black pepper
  5. 4 tablespoons butter
  6. 1/4 cup chopped green onions
  7. 1 cup dry red wine
Instructions
  1. Cut head of garlic in half, place on a square of foil, and drizzle with
  2. olive oil. Wrap. Bake at 400 degrees F (200 degrees C) for 45 minutes.
  3. Squeeze roasted garlic cloves out of skins, and mash into a puree. Set aside.
  4. Sprinkle steak with salt and a generous amount of freshly ground pepper. Heat a large heavy skillet over medium high heat, but do not add fat. When hot, cook seasoned steak until seared and well browned on both sides, about a minute per side. Reduce heat to medium, and add 2 tablespoons of the butter. Continue to cook for 3 to 5 minutes on each side. Remove meat, and keep warm.
  5. Pour off the fat in the skillet, and add the scallions and red wine. Bring to a boil, and whisk in the garlic puree. Boil until the wine is reduced by half, and is thick and syrupy. As it boils, scrape up browned bits with a wooden spoon. Stir in the meat juices that have accumulated under the steak. Boil for another second or so. Remove from the heat, and stir in the remaining 2 tablespoons of butter until it is incorporated into the wine sauce.
  6. Quickly slice the meat against the grain, into thin strips. Arrange on a hot platter, and pour the sauce down the center of the slices. Serve at once.

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Prep Time
30 min
Cook Time
1 hr 30 min
Total Time
2 hr
Prep Time
30 min
Cook Time
1 hr 30 min
Total Time
2 hr
Ingredients
  1. 4 tablespoons butter
  2. 6 chicken legs and thigh quarters
  3. 1 cup all-purpose flour
  4. 1 medium yellow onion, peeled and diced medium
  5. 1 carrot, diced medium
  6. 2 celery stalks, diced medium
  7. 1 turnip, diced medium
  8. 2 garlic cloves
  9. 12 large button mushrooms
  10. 6 slices bacon, cut in half
  11. 6 sprigs fresh thyme
  12. 6 stems parsley
  13. 2 bay leaves
  14. 4 cups Burgundy wine
  15. 1 cup chicken stock
  16. Kosher or sea salt and cracked black pepper to taste
Instructions
  1. Clean, wash and prepare all vegetables for the braise. Feel free to leave the skins on the carrots and turnips. Prepare herbs by bundling and tying them together with butchers twine (make a bouquet garni).
  2. Brown the butter in a heavy-bottomed sauté pan on medium-high heat. Mix a liberal amount of salt and pepper with the flour and dust each chicken leg with the mixture. Place a few chicken legs in the pan, avoid crowding, and brown on all sides. If the flour begins to burn, lower the heat under the sauté pan. Transfer to a large braising pan;  repeat process until all legs have been browned.
  3. To sauté pan, add the onions, garlic and carrots; sauté until caramelized, then scrape vegetables over chicken legs in the braising pan. Brown 6 of the 12 pieces of bacon in the same pan until crisp; remove and add to chicken mixture. Cook mushrooms in bacon fat until golden brown, then add to chicken and vegetables. Pour in wine, deglaze pan and scrape all bits of chicken and vegetables from the bottom; pour into braising pan. Add the rest of the vegetables, the bouquet garni and the chicken broth. Bring mixture in pan to a simmer; cover. Cook for approx. 1 hour. Chicken should be fork tender; if not, cook for an additional 15-20 minutes.
  4. While the chicken braises, brown the other 6 pieces of bacon and set aside; reserve until later. When the legs are cooked, carefully remove them from the pan (along with the mushrooms) and set aside to rest. Keep warm.
  5. Remove bouquet garni and discard. Purée liquid and vegetable mixture using an immersion blender (easiest) or by transfering the mixture to a blender in several small batches. Return mixture to the stove over medium heat; reduce liquid volume by half its original volume. Strain the liquid through a fine sieve strainer and keep warm. Taste; adjust seasoning with salt and pepper if necessary.
  6. Transfer Coq au Vin to a serving platter; garnish with mushrooms and reserved crispy bacon. Spoon the braising liquid over dish and serve while hot.
  7. Serve Coq au Vin with Gruyere Mashed Potatoes and Roasted Baby Root Vegetables.
TWISTED TWIG WINERY CORPORATION http://twistedtwigwinery.com/

 

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Prep Time
15 min
Cook Time
45 min
Total Time
1 hr
Prep Time
15 min
Cook Time
45 min
Total Time
1 hr
Ingredients
  1. 8 Smart Organic chicken drumsticks
  2. 1 yellow onion, julienned
  3. 4 cloves of garlic, sliced thin
  4. 2 teaspoons kosher salt
  5. 1 teaspoon black pepper
  6. 2 tablespoons ground chili powder
  7. 2 tablespoons ground cumin
  8. 1 quart Pacific brand free range chicken broth
  9. 2 each 14-ounce cans Hatch Green Chili Enchilada Sauce
  10. 1 pound Boar's Head 3 Pepper Colby cheese, shredded
  11. ½ pound Cotija cheese, crumbled
  12. 1 package of 6-inch Mi Abuelita Green Chili corn tortillas
Instructions
  1. Dry the chicken drumsticks thoroughly with paper towels. Sear the Chicken in a small amount of oil on all sides. Remove from pan and set aside.
  2. Add onions to the pan and cook until onions start to brown. Add the dry spices and cook for another 2 minutes. Add the chicken back to the pan and add the Free range chicken broth; then bring to a low simmer. Let braise until liquid in pan is reduced by ⅔.  Add ½  of a can (7 oz.) of the Hatch Green Chili sauce and simmer for another 15 minutes. When removed from the pan, the chicken should almost fall off the bone. Strip the meat from the chicken with a fork , careful to leave all bones, tendons, and skin out of the final product.
  3. Brush tortilla on both sides with the remaining sauce of the first can. Fill with a mixture of chicken and Boar's Head 3 Pepper cheese roll.
  4. Pour ¼ of the second can of sauce on the bottom of a 12"-x-6" pan. Place rolled enchilada seam side down in the pan; repeat this step until all ten tortillas are stuffed.
  5. Pour remaining sauce over the tortillas and top with remaining 3 Pepper cheese and the Cotjita cheese.
  6. Cover with foil and bake in a 400°F oven for 15 minutes. Uncover and cook or an additional 5 minutes until the cheese is slightly browned.
TWISTED TWIG WINERY CORPORATION http://twistedtwigwinery.com/

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Prep Time
30 min
Cook Time
1 hr
Total Time
1 hr 30 min
Prep Time
30 min
Cook Time
1 hr
Total Time
1 hr 30 min
Brown Butter-Marsala Scallops
  1. 6 sea scallops, seasoned lightly with sea salt and cracked black pepper
  2. 1 tablespoon shallots, finely minced
  3. 2 ½ tablespoons butter
  4. 2 tablespoons Marsala wine
  5. Optional garnish - grated black truffle
Truffled Yukon Mashed Potatoes
  1. 1 pound Yukon Gold potatoes
  2. 2 tablespoons heavy cream
  3. 2 tablespoons butter
  4. 1 teaspoon truffle oil
  5. Sea salt and cracked black pepper to taste
  6. 2 tablespoons fresh chives, minced
Butter Braised Leeks and Radicchio
  1. 6-inch portion of leek, white and green part only
  2. ½ head radicchio
  3. 3 tablespoons butter
  4. Pinch nutmeg
  5. Sea salt and cracked black pepper to taste
Truffled Yukon Mashed Potatoes
  1. Peel and dice potatoes then place them in a small pot and cover with lightly salted water; bring potatoes to a boil. Cook for 15 to 20 minutes until soft. Strain, transfer into a food processor or bowl and mash with cream, butter, and truffle oil until velvety and smooth. Stir in chives.
Butter-Braised Leeks and Radicchio
  1. Rinse leek well in cold water to remove dirt and debris. Slice in half lengthwise, then into ¼-inch half moons. Shred radicchio into ¼-inch wide pieces; set aside. Melt butter in a small skillet over low heat, add leeks and stir to coat evenly. Cook for 20 minutes over very low heat. Add radicchio and a pinch of nutmeg, stir again, cover with a lid and cook for an additional 10 minutes. Season to taste with sea salt and cracked black pepper.
Brown Butter-Marsala Scallops
  1. Melt 2 tablespoons butter in a skillet over medium heat. Once butter begins to turn brown, add scallops and shallots, turning scallops after 3 minutes. Roast for an additional 2 to 3 minutes, gently remove from pan and let rest on a small plate. Add wine to pan, carefully ignite with a kitchen lighter or using the flame from your stovetop by tilting the skillet towards the flame (be sure not to pour out sauce). Cook an additional minute and stir in ½ tablespoon of butter.
  2. In the center of the plate, place a generous portion of the Truffled Yukon Mashed Potatoes. Lay half of the Butter Braised Leeks & Radicchio across one-third of the potatoes then place three scallops onto the center. Drizzle sauce across the top of the scallops and around the outside of the potatoes. Garnish the dish with a grated black truffle for a little extra "wow". Nugget offers a very reasonably priced black truffle, which you will find usually in the canned and jarred vegetable aisle.
TWISTED TWIG WINERY CORPORATION http://twistedtwigwinery.com/

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Prep Time
5 min
Cook Time
10 min
Total Time
15 min
Prep Time
5 min
Cook Time
10 min
Total Time
15 min
Ingredients
  1. 1 bunch kale (black kale is especially good), stalks removed and discarded, leaves thinly sliced
  2. 1 lemon, juiced
  3. 1/4 cup extra-virgin olive oil, plus extra for drizzling
  4. Kosher salt
  5. 2 teaspoons honey
  6. Freshly ground black pepper
  7. 1 mango, diced small (about 1 cup)
  8. Small handful toasted pumpkin seeds, about 2 rounded tablespoons
Salad
  1. In large serving bowl, add the kale, half of lemon juice, a drizzle of oil and a little kosher salt. Massage until the kale starts to soften and wilt, 2 to 3 minutes. Set aside while you make the dressing.
Dressing
  1. In a small bowl, whisk remaining lemon juice with the honey and lots of freshly ground black pepper. Stream in the 1/4 cup of oil while whisking until a dressing forms, and you like how it tastes.
  2. Pour the dressing over the kale, and add the mango and pepitas. Toss and serve.
Wine Pairing Recommendations
  1. Sommelier Quality® Viognier
TWISTED TWIG WINERY CORPORATION http://twistedtwigwinery.com/

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Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Ingredients
  1. 2 teaspoons vegetable oil
  2. 1 4-ounce can or jar yellow curry paste
  3. 3/4 pound carrots, peeled, cut into 1/2"-thick rounds
  4. 1 medium onion, chopped
  5. 1 red bell pepper, cut into 1" pieces
  6. 1 pound Yukon Gold potatoes (about 3), peeled, cut into 1/2" pieces
  7. 1 pound skinless, boneless chicken thighs, cut into 1" pieces
  8. 1 13.5-ounce or 15-ounce can unsweetened coconut milk
  9. Chopped fresh basil and cilantro
Instructions
  1. Heat oil in a large heavy pot over medium heat. Add curry paste and cook, stirring, until fragrant, about 1 minute. Add carrots, onion, and pepper and cook, stirring occasionally, until onion is translucent, about 10 minutes.
  2. Add potatoes, chicken, coconut milk, and 1 1/2 cups water and bring to a boil. Reduce heat to a simmer and cook, stirring occasionally, until chicken is cooked through and potatoes are tender, about 20 minutes. Divide curry among bowls and top with herbs.
TWISTED TWIG WINERY CORPORATION http://twistedtwigwinery.com/

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Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Ingredients
  1. 6 ea. 6 oz. Filet Mignons, thawed
  2. 3/4 lb. firm fresh mushrooms, sliced
  3. 9 Tbsp. butter
  4. 2 Tbsp. cooking oil
  5. 2 tsp. flour Salt and pepper, to taste
  6. 1 cup heavy cream, heated
  7. 6 slices French bread
  8. 6 Tbsp. butter
  9. 1/2 cup scotch
Instructions
  1. Remove filets from package and set aside.
  2. Heat 3 Tbsp. butter in large saute pan, over medium heat. Sauté the mushrooms for about 8-10 minutes. Add flour, blend well. Stir in warmed cream, reduce heat to keep warm. Add salt and pepper, to taste.
  3. In a separate pan, heat 2 Tbsp. of oil on medium high heat. Sauté the filets for 2-1/2 minutes per side for rare, 3-4 minutes per side for medium rare.
  4. Meanwhile in a separate pan, heat 6 Tbsp. butter over medium high heat. Add the bread slices, turning often until golden brown. Place one bread slice on each serving plate. Top each bread slice with a cooked filet. Add the scotch to filet pan juices and boil 1-2 minutes. Add mushroom sauce to pan with scotch and bring to a boil. Spoon sauce over filets and serve.
TWISTED TWIG WINERY CORPORATION http://twistedtwigwinery.com/

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Prep Time
30 min
Cook Time
1 hr 15 min
Total Time
1 hr 45 min
Prep Time
30 min
Cook Time
1 hr 15 min
Total Time
1 hr 45 min
Steaks
  1. 4 Omaha Filet Mignons
  2. 2 teaspoons olive oil
  3. 1 tablespoon Dijon mustard
  4. 4 teaspoons crushed black peppercorns Salt, to taste
Claret Sauce
  1. 2 tablespoons olive oil
  2. 2 cloves garlic, minced
  3. 1/2 cup diced onion
  4. 1/2 cup sliced carrot
  5. 1/2 cup sliced celery
  6. 2 bay leaves
  7. 1 teaspoon black peppercorns Salt, to taste
  8. 3 cups Claret (red Bordeaux)
  9. 3 cups beef stock
Quinoa-Shiitake Mushroom Ragout
  1. 3 tablespoons olive oil
  2. 8 ounces shiitake mushrooms, sliced
  3. 1 cup fresh corn kernels
  4. 2 cloves garlic, minced
  5. 2 cups quinoa, rinsed and drained
  6. 2 cups vegetable stock
  7. Salt and freshly ground black pepper, to taste
  8. 4 sprigs fresh marjoram, for garnish
Instructions
  1. Claret Sauce: Heat the olive oil in a saucepan and add the garlic, onion, carrot, celery, bay leaves, peppercorns, and salt. Sauté over medium heat for 6 to 7 minutes, or until the vegetables are tender. Add the wine, bring to a boil, and simmer over medium-low heat until reduced by two-thirds, about 40 minutes. Add the stock and reduce by two-thirds, about 40 minutes longer. Strain into a clean saucepan and continue to reduce until about 1 cup remains and the sauce is thick enough to coat the back of a spoon. Keep warm.
  2. Pepper-Mustard Filet Steaks: Place the olive oil, mustard, peppercorns, and salt in a bowl and spread the mixture onto both sides of the steaks. Let sit at room temperature while preparing the ragout. Preheat the broiler. When hot, broil the steaks for about 5 minutes for medium-rare, about 6 minutes for medium, or to the desired doneness. Turn the steaks once to ensure even cooking. Transfer to serving plates, spoon the sauce around, and garnish with the marjoram. Serve with the ragout.
  3. Quinoa-Shiitake Mushroom Ragout: Heat 2 tablespoons of the olive oil in a sauté pan and add the shiitake mushrooms. Sauté over medium-high heat for 3 minutes, stirring frequently. Stir in the corn and sauté for 2 minutes longer. Remove from the heat. Heat the remaining tablespoon of the olive oil in a saucepan and sauté the garlic over medium heat for 3 minutes. Add the quinoa and stir with a wooden spoon to coat thoroughly. Add the stock and 2 cups of water, and bring to a simmer. Cook for about 10 minutes, or until the liquid is absorbed and the quinoa is almost dry but still moist. Add the mushroom-corn mixture and season with salt and pepper
TWISTED TWIG WINERY CORPORATION http://twistedtwigwinery.com/

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Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Ingredients
  1. 8 inch French Baguette Bias Sliced 1/4" thick, Toasted with Olive Oil 3 Tbsp.
  2. Whipped Cream Cheese 3 Tbsp.
  3. Roasted Red Pepper Pesto (Store bought or recipe below)
  4. 1 each 5 oz Omaha Steaks Filet Mignon, seasoned, grilled and sliced
  5. 2 Tbsp. Roasted Red Peppers Diced 1/8"
  6. 1 Tbsp. Chopped Chives Roasted Pepper Pesto*
  7. Makes about 2 cups
  8. 1 cup Roasted Red Peppers peeled, seeded and chopped
  9. 1/4 cup garlic cloves peeled
  10. 1/2 cup pine nuts, toasted
  11. 1 tsp. kosher salt
  12. 1/4 tsp. cayenne pepper
  13. 1 cup Parmesan cheese, grated
  14. 1 Tbsp. lemon juice
  15. 1/2 cup olive oil
Instructions
  1. Season and grill Omaha Steaks Filet Mignon to Medium Rare and let rest for at least 10 minutes. Next slice the French baguette on the bias about 1/4" thick and brush with a small amount of olive oil. Place in oven broiler and toast until just brown. Spread Crostini with a heaping teaspoon of Whipped Cream Cheese Spoon on a heaping teaspoon of Roasted Red Pepper Pesto Slice Filet Mignon thinly with a sharp knife then cut each slice in half. You should have about 16 slices. Place 1-2 slices of Filet Mignon on each Crostini. Place 3-5 each 1/8" chopped Roasted Pepper pieces on the Filet Mignon sprinkle with finely minced chives. Serve and enjoy Roasted Pepper Pesto Combine all ingredients but the olive oil in a food processor or a blender and purée until smooth. Next add the oil slowly in a thin stream with the food processor running until it is completely combined.
TWISTED TWIG WINERY CORPORATION http://twistedtwigwinery.com/