Texas Pecan-Crusted Chicken Skewers with Peachy Mustard Glaze
Yield: 4 servings
Ingredients
Bamboo Skewers
2 Whole, Boneless Skinless Chicken Breasts
Salt and Black Pepper
3 Eggs
½ cup Milk
1 cup Toasted Pecans, chopped fine
1 cup Flour
Preparation
Cut each breast in half and remove cartilage. Then cut each piece in half length-wise; season with salt and pepper. Insert the skewer through the length of the chicken. In a large pan, stir the eggs and milk well. Set up breading station with seasoned flour and chopped pecans, separated. Cover the entire piece of chicken with flour, shaking off any excess. Then dip the chicken in the egg mixture, repeating step with pecan mixture. Place on sprayed sheet pan and bake in a 400° F oven 10 minutes or until cooked through.
Peachy Mustard Glaze
Yield: 1 cup
Ingredients
¾ cup Peach Preserves
¼ cup Yellow Mustard
2 tablespoons Orange Juice
Preparation
Microwave preserves in small bowl on HIGH 2 minutes or until melted, stirring once. Stir in mustard and juice.
Wine Suggestions
Fall Creek Vineyards White Riesling
Becker Vineyards Texas Riesling
Grapecreek Vineyards Pinot Grigio
Grilled Trout with Mango Essence
Yield: 4 servings
Ingredients
4 6-8 oz. Trout Fillets, skinned
Extra-Virgin Olive Oil
Salt and Freshly Ground Black Pepper
¼ cup Extra-Virgin Olive Oil
3 large Mangoes, peeled and diced
¾ cup Cantaloupe, diced
¾ cup Honeydew Melon, diced
1 large Red Bell Pepper, blistered, peeled, and diced
2 Serrano Chilies, seeded and deveined, minced
1/3 cup Light Brown Sugar, firmly packed
1/3 cup Apple Cider Vinegar
1 tablespoon Cilantro, minced
Lemon Slices
Preparation
Heat olive oil in a heavy 10-inch skillet over medium heat. When oil is hot, add the diced mango, cantaloupe, honeydew, red bell pepper, and Serrano chilies. Cook, stirring often, until the mixture is very wilted and pulpy, about 15 minutes. Add the brown sugar and vinegar. Stir until thickened. Fold in the cilantro. Remove from heat and puree the sauce in food processor. Set aside and keep warm while grilling the trout.
Preheat grill to medium-high heat. Brush both sides of fillets with olive oil and salt and pepper. Grill the fish, turning once, just until the flesh has lost its translucence and is opaque throughout, about 5-6 minutes. Do not overcook. Serve with Mango Essence and garnish with lemon wedges.
Wine Suggestions
Fall Creek Vineyards Sauvignon Blanc
Hidden Springs Winery Muscat Canelli
Texas Hills Vineyard Pinot Grigio
Chili-Spiced Barbecued Pork Tenderloin with Three-Chili Sauce
Yield: 4 servings
Ingredients
2 Pork Tenderloins, trimmed
2 tablespoons Chili Powder
1 tablespoon Ground Cumin
2 teaspoons Dried Mexican Oregano
4 Garlic Cloves, minced to a paste
1 tablespoon Lime Juice, freshly squeezed
Olive Oil
Preparation
Combine chili powder, cumin, oregano, garlic and lime juice in a small bowl and blend well. Stir in just enough olive oil to form a loose paste. Spread paste on all sides of the meat. Cook in oven until internal temperature reaches 145-150° F, about 30-45 minutes. Remove from oven and let rest 10 minutes before slicing. Slice ¼ inch thick; fan out on a plate and top with Three-Chili Sauce.
Three-Chili Sauce
Yield: 3 cups
Ingredients
2 tablespoons Peanut Oil
5 Roma Tomatoes, chopped
2 Cascabel Chilies
1 Pasilla Chili
¼ teaspoon Crushed Red Arbol Chilies
1 Onion, chopped
3 Garlic Cloves, minced
1 quart plus 1 cup Chicken Stock
2 tablespoons Cilantro, minced
Preparation
Heat the peanut oil in a medium saucepan over medium heat. Sauté the tomatoes, chilies, onions, and garlic over medium heat until browned, about 15 minutes. Add the stock, stirring to blend well. Cook over medium-low heat until reduced, about 35 minutes. Puree the sauce in blender and strain through fine strainer. Return to heat, add the cilantro, and reduce slightly until sauce has thickened, about 10 minutes. Serve hot.
Wine Suggestions (Chili-Spiced Barbecued Pork Tenderloin)
Cap Rock Winery Reserve Cabernet Sauvignon
Spicewood Vineyards Merlot
Messina Hof Wine Cellars Mama Rosa Rose’
Roasted Poblano and Sweet Corn Risotto
Yield: 4 servings
Ingredients
3 tablespoons Olive Oil
1 clove Garlic, minced
1 Shallot, minced
1 cup Arborio Rice
½ cup White Wine
3-4 cups Corn Stock
1 Poblano, roasted, peeled, seeded, and diced
3 tablespoons Water
3 tablespoons Shredded Asiago
Salt and White Pepper
Fresh Cilantro Leaves
Preparation
Heat the olive oil in a large sauté pan and add the garlic and shallots. Sauté briefly; toss in the rice to coat in the oil. Then add the wine and allow to reduce over a low flame while stirring constantly. When wine is reduced completely, begin adding the corn stock ½ cup at a time, being careful not to let the rice burn. When 2 cups of stock have been used, add the poblano and continue to add corn stock. Once rice is cooked and stock is incorporated, add the butter and cheese. Season with salt and white pepper. Serve and garnish with cilantro leaves.
Chocolate and Roasted Pepper Cheesecake with Rosemary-Scented Cherry Compote
Yield: 8-12 servings
Ingredients
Cheesecake
¾ cup sugar
12 ounces Cream Cheese
10 ounces Mascarpone Cheese
3 Eggs
½ cup Semisweet Chocolate, chopped
¼ cup Cream
1 tablespoon Melted Butter
½ Poblano Pepper, roasted and pureed
1/8 teaspoon Cayenne
Toasted Walnut Base
7 ounces Butter
½ cup Sugar
2 Eggs
7 ounces All-Purpose Flour
1 tablespoon Vanilla
2 tablespoons Toasted Walnuts, chopped
Compote
1 ounce Butter
2 ½ tablespoons Sugar
1 tablespoon Honey
1 tablespoon Lemon Juice
½ sprig Fresh Rosemary, wrapped in cheesecloth
¾ cup Pitted Cherries
1 teaspoon Cornstarch
1 tablespoon water
Preparation
In a mixing bowl with a paddle attachment on low speed, blend sugar, cream cheese and mascarpone until smooth. Set to medium speed and add eggs, one at a time. Put the chocolate into a bowl. In a saucepan, bring cream to a boil; pour over the chocolate, and whisk to form a ganache. Slowly pour some of the cream cheese mixture into the chocolate to cool without “cooking” the eggs. Fold in the melted butter, poblano and cayenne, and then fold it all into the cheese mixture, using the paddle until fully incorporated. Put into round molds in a baking pan with water and bake in a 300°F oven for 20 minutes. Cool and freeze.
Cream the butter and sugar; add eggs slowly, followed by the flour, vanilla and nuts. Pour into 9x11 inch pan and bake at 325°F about 10 minutes until ¾ cooked. Reserve.
Melt the butter; add the sugar, honey and lemon. Drop in the Rosemary and slowly simmer to allow the rosemary to steep. Then add cherries and continue cooking until the compote bubbles. Mix the cornstarch with 1 tablespoon water to form slurry. Add to the compote; continue to cook until thickened, about 2 minutes.
Remove cheesecakes from freezer and defrost for about 30 minutes. Cut the walnut base into rounds the same size as the cake molds. Place each slice on a dessert plate and microwave 15 seconds. Place cheesecakes on top of walnut base and pour about 3 ounces of the warm compote on top of the piece. Garnish with chocolate stick and mint.
Wine Suggestions
Dry Comal Creek Vineyards and Winery 1096 Port
Flat Creek Mistella (Muscat Canelli)
Sister Creek Vineyards Pinot Noir
