Spicy Ham and Potato Casserole
1 pkg. frozen hash browns (with peppers and
onion)
1 can Cream of Potato soup
1 Ham steak – cubed
1 pkg. shredded Mexican 4 cheese blend
¼ cup shaved Parmesan cheese
pepper to taste
red pepper flakes to taste
Directions
Pre-heat oven to 385*. Grease 13 x 9 x 2
with butter. Mix together the hash browns , cubed ham and cream of potato
soup. Sprinkle with pepper and red pepper flakes. Bake for 25 min. Take
out and stir. Spread cheese on top. Bake until cheese is melted.
Take out and sprinkle with a bit more pepper and red pepper flakes. Serve
with a chilled glass of Cougar Montes Blush!
Rick’s Clam Linguine paired with the Cougar Sangio +
Sauce:
4 garlic cloves rough chopped
¼ white onion minced
1 jalapeño finely chopped
¼ cup Virgin Olive Oil
2 cans chopped tomatoes
2 cans small clams drained
¼ teaspoon dry parsley
¼ teaspoon dry oregano
¼ teaspoon dry basil
1-2 fresh chives
Parmesan cheese
1 package of fresh linguine or better yet homemade
Sauté the garlic, onion, and jalapeño in the olive oil. Once the onion is translucent add the tomatoes and stir in the dry herbs. Bring to a boil enough water to cook the fresh linguine. Add the linguine and cook until al dente about 3 minutes. At the same time add the clams to your sauce and simmer stirring occasionally to warm the clams.
Drain pasta and add to sauce pan mixing the pasta in the sauce.
Serve immediately. Garnish with Italian parsley, finely chopped chives and grated parmesan cheese. Enjoy with a nice glass of Cougar Sangio +. Serves 4
6 ounces angel hair pasta
1/3 cup all-purpose flour – divided
2 cups chicken broth
½ tsp salt – divided
¼ tsp freshly ground pepper
4 chicken cutlets (3/4 – 1 pound total), trimmed
3 tsp extra-virgin olive oil, divided
3 large cloves garlic, minced
½ cup Cougar Vermentino
2 tblsp lemon juice
¼ cup chopped fresh parsley
2 tblsp capers, rinsed
2 tsp butter
Bring a large pot of water to a boil. Add pasta and cook until just tender, 4 to 6 minutes. Drain and rinse.
Meanwhile, whisk 5 tsp flour and broth in a small bowl until smooth.
Place the remaining flour in a shallow dish.
Season chicken with ¼ tsp salt and pepper and dredge both sides
in the flour. Heat 2 tsp oil in a large skillet over medium heat. Add
the chicken and cook until browned and no longer pink in the middle, 2
to 3 minutes per side. Transfer to a plate, keep warm.
Heat the remaining 1 tsp oil in the pan over medium-high heat. Add garlic and wine to the pan and cook until reduced by half, 1 to 2 minutes. Stir in the reserved broth-flour mixture, lemon juice and the remaining ¼ tsp salt. Bring to a simmer and cook, stirring, until the sauce is thickened, about 5 minutes.
Stir in parsley, capers and butter. Measure out ½ cup. Toss the
pasta in the pan with the remaining sauce. Serve the pasta topped with
the chicken and the reserved sauce.
Serve with Cougar Vermentino- Enjoy!
Serves 4
COUGAR ZINFANDEL PORT MINI-CHEESECAKES
1/2 cup fine dry bread crumbs
1/4 cup finely chopped toasted walnuts
1 tablespoon unsalted butter, melted
4 ounces goat cheese, crumbled, at room temperature
4 ounces Roquefort or Stilton, rind removed and crumbled, at room temperature
8 ounces cream cheese, at room temperature
2 large eggs
1/2 teaspoon minced garlic
1 teaspoon minced fresh tarragon leaves
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 cups Cougar Primitivo Port
2 tablespoons sugar
1 bunch arugula, stems removed, washed and spun dry
Sliced ripe pears, accompaniment
Ripe red grapes, accompaniment
Toasted walnut halves
Thinly sliced French bread, lightly toasted, accompaniment
Preheat the oven to 325 degrees F.
Butter the 6 cups of a giant muffin tin (2 3/4 inches across and 2 inches
high) and set aside.
Place the bread crumbs, walnuts and butter in a food processor and process
until thoroughly combined. Press the mixture into the bottoms of the muffin
cups to make a thick bottom crust. Bake until set, 5 to 6 minutes. Let
cool completely.
Beat the goat, blue and cream cheese with a mixer until smooth. Add the
eggs, 1 at a time, beating well after the addition of each. Add the garlic,
tarragon, and salt and pepper, to taste and combine well. Pour mixture
into the prepared pan and bake until set, golden and puffed, but not loose
in the center, about 20 minutes.
Remove from the oven and cool at room temperature for 1 hour.
In a small saucepan, bring the Port and sugar to a boil. Reduce the heat
and simmer until thick and reduced to a syrup, 20 to 25 minutes. Remove
from the heat and let cool slightly.
To serve, run a thin sharp knife around the sides of each cheesecake.
Place a layer of arugula on the bottom of 6 salad plates and top each
with 1 cheesecake, crust side up. Surround with the sliced pears, grapes
and nuts. Drizzle each serving lightly with the Port reduction. Place
2 slices of toasted bread on each plate and serve warm.
TOTAL TIME: 30 minutes
SERVES: 4-5
Serve this great starter dish with our Estate Sangiovese.
ingredients
1/2 pound rotini or fusilli (corkscrew-shaped pastas)
1 garlic clove
1/2 tablespoon Dijon-style mustard
3 tablespoons red-wine vinegar
1 tablespoon balsamic vinegar
1/2 tablespoon water
1/4 cup vegetable oil
1/2 ounce (1/4 cup) sun-dried tomatoes (not packed in oil), soaked in
hot water for 5 minutes and drained well
1/4 pound smoked mozzarella, cut into 1/2-inch cubes
8 ounces canned garbanzos, drained and rinsed
1 1/4 ounces sliced hard salami, cut into julienne strips
5 to 10 bottled small pepperoncini (pickled Tuscan peppers)
1/4 teaspoon dried hot red pepper flakes
1/2 cup loosely packed fresh flat-leafed parsley leaves, minced
In a kettle of boiling salted water cook the rotini until it is tender
and drain. Refresh the pasta under cold water and drain well.
In a blender blend the garlic, the mustard, the vinegars, the water, the
oil, and salt, to taste, until the dressing is emulsified.
In a very large bowl toss the pasta well with the dressing and stir in
the sun-dried tomatoes, the mozzarella, the garbanzos, the salami, the
Tuscan peppers, the red pepper flakes, and the parsley.
Chill the salad, covered, for 1 hour. The salad may be made 2 days in
advance and kept covered and chilled.
Broiled Talapia with Horseradish and Herb-spiked Mayo
Cooking spray
1 lemon
4 (6-ounce) Tilapia fillets
Salt and freshly ground black pepper
1/2 teaspoon garlic powder
1/3 cup light mayonnaise
2 teaspoons prepared horseradish, or more to taste
2 tablespoons chopped fresh chives
2 tablespoons chopped fresh parsley leaves
Directions
Preheat the broiler. Coat a large baking sheet with cooking spray.
Finely grate 1 teaspoon of zest from the lemon and set aside. Squeeze
the juice from the lemon over both sides of the fish. Season both sides
of the fish with salt and pepper, to taste, and the garlic powder. Place
the fish on the prepared baking sheet and broil until fork-tender, about
3 minutes per side.
Meanwhile, in a medium bowl, combine the mayonnaise, lemon zest, horseradish,
chives, and parsley. Serve the fish with the mayonnaise mixture spooned
over the top.
Pairs with Cougar Arneis – Enjoy!
Pork Tenderloin with Cherry Relish
*2 Pork Tenderloins
*olive oil
*2 tsp. Tarragon
*2 tsp. Garlic Powder
*2 tsp. Rosemary
*1 red onion
*1/4 cup sugar
*1 cup dried cherries
*2 tblsp. Red wine vinegar
Directions
Rub pork tenderloins with olive oil. Cover the tenderloins with the garlic powder, tarragon and rosemary and marinade for 1 hour, Bake tenderloins on 400* until internal temperature reaches 165*. Let sit.
Chop onion and sauté’ in pan until tender. Add sugar, cherries and red wine vinegar and cook on low for 10 min. Remove from heat.
Place tenderloins on platter, slice and serve topped with cherry relish.
Enjoy with a glass of Cougar Dolce Bubbly.
THIEVES
MEAT
(In ancient times Greek sheepherders would travel great distances with
their sheep. Along the way they would “help themselves” to the
bounties of the local farmers gardens and meat. Thus the name “Thieves
Meat”
4 Thick Pork chops ( lamb chops will also work )
4 Zucchini squash
2 Large red onions
4 ½ inch thick slices of Feta cheese
12 cloves of garlic (finely chopped)
Temecula Olive Oil Company – Vanilla/Fig Balsamic Vinegar (to taste)
Oregano (to taste)
Sea salt (to taste)
Cracked Black Peppercorns
3 Lemons
4 Roma Tomatoes
DIRECTIONS:
Place each pork chop on a sheet of aluminum foil. Season each chop with
salt, pepper, oregano and lemon juice. Top of each chop with ½
of red onion (chopped), 1 zucchini (chopped),3 finely chopped cloves of
garlic and 1 tomato (chopped).
Top with slice of Feta cheese, drizzle with Temecula Olive Oil Company
Vanilla/Fig Balsamic Vinegar and oregano. Fold foil into packet and place
on grill for approx 30 min.
You can also place chops in oiled 13 x 9 x 2 inch pan and bake covered
for 35 to 40 min at 375*.
Enjoy with a glass of 2007 Cougar Vineyards Aglianico!
