Lemon Shrimp w/Penne
1. Cook 6 ounces of penne pasta according to package directions. Drain.
2. Meanwhile, melt 2 Tbl butter in small skillet until sizzling; add 1 cup red bell pepper, cut into thin strips, and 1 tsp finely chopped fresh garlic. Cook over medium heat, stirring occasionally, until peppers are crisply tender (2 to 3 minutes).
3. Add ½ lb (15-17) fresh medium raw shrimp, peeled and deveined, and 3 Tbl lemon juice; cook, stirring constantly, until shrimp turn pink (1 to 2 minutes). Add cooked pasta and 1 tsp grated lemon peel; toss lightly.
4. Sprinkle with freshly grated Parmesan cheese and fresh chopped parsley, if desired. Season to taste with salt and pepper.
Serve with...2005 Allegro Steel Chardonnay
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Smoked Trout and Apple Salad
1. In a small bowl, prepare dressing: Whisk 3 Tbl buttermilk with 3 Tbl mayonnaise, 3 Tbl prepared horseradish, drained, 3 Tbl snipped chives, and 1½ Tbl extra-virgin olive oil; season with salt and freshly ground pepper.
2. In a large bowl, toss a 5-ounce bunch of baby arugula, thick stems discarded, and 1 large Granny Smith apple, cut into thin matchsticks, with two-thirds of the dressing and transfer to a large platter. Add 1 whole smoked trout (about 10 ounces)--boned, skinned, and flesh flaked--to the bowl and toss with the remaining dressing; season with pepper. Mound the trout on the arugula and serve.
Serve with...2005 Allegro Riesling
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Grilled Summer Vegetable Risotto
1. Halve 1 yellow and 1 green squash. Quarter 2 small red onions, keeping skin on and stem attached. Toss squash, 1/2 basket each small yellow and red tomatoes, red onion, and 2 sprigs of thyme in 1/8 cup balsamic vinegar and 1/8 cup extra-virgin olive oil. Season with salt and pepper and marinate for at least 1 hour. In kettle-type bbq, start fire and let coals burn to embers. Grill vegetables slowly, with the top on, until golden. Cut squash into bite-sized pieces. Trim ends and skin off onions. Reserve.
2. Heat 1 Tbl of olive oil in thick-bottomed pot over medium heat. Add 1 cup risotto rice and cook, stirring often, until rice is coated with oil and warm. Meanwhile, heat 4 cups chicken or vegetable stock to a boil. Stir in enough stock to barely cover rice. Keep adding stock slowly and stirring the rice, barely simmering, until the rice tastes cooked through. Add the vegetables, 1 sprig chopped oregano leaves, 1 sprig chopped thyme leaves, 3-4 finely sliced chives, 2-3 sprigs finely-diced scallions, 1/8 cup olive oil and 1/8 cup balsamic vinegar. Add enough stock in the final phases of cooking so that a medium-thick sauce forms. Season with salt and pepper. Serve immediately.
Serve with...2005 Allegro Dry Rosé
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Grilled Breast of Duck with Chili Lime Marinade
Recipe by Chef Kevin Anderson of The Hamilton Club in Lancaster
6-oz. boneless duck breast 1 tbl kosher salt
3 tbl ground chili juice of one lime
2 oz sugar
Trim and score the duck skin, making criss-cross cuts. Put in marinade for 4-6 hours. Using low heat of grill, cook skin-side down till crispy, being careful not to burn. Turn over and cook about 3-5 min. Remove from heat and rest, then slice and serve over salade.
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Chef Richard’s Recipes
Grilled Scarlet Snapper
4 ea. 6-8 oz. filets of snapper (boned and scaled)
1T. oregano leaves, chopped 1t. kosher salt
½ t. cumin, ground 2t. lime juice
1t. parsley, chopped 2T. olive oil
Pat filets dry. Score skin. Mix together remaining ingredients and coat fish for ½ hour. Grill flesh side first then skin approx. 2 min. per side.
Red Mole
1 28-oz can chopped tomato, drained (reserve juice)
1t. chopped garlic 1 ancho chili
1T. olive oil 1t. kosher salt
1t. sesame seeds 1t. cilantro, chopped
2 shelled almonds
Roast drained tomato with garlic till lightly caramelized at edges at 400. Turn over and continue for another half hour. Meanwhile toast nuts and sesame seeds in oil over medium heat. Remove them, add chili, and lightly char. Add tomato juice, nuts, and seeds. Add tomatoes and garlic. Let rest 20 min. Purée. Simmer to correct consistency.
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Chef Ed’s Recipe for Macerated Strawberries
4 oz. Strawberries, quartered
1 oz. Allegro Celeste (peach/Seyval wine)
1/4 oz. Brown sugar
1 oz. Graham crackers, ground
1/2 oz. Passion fruit purée
Mix strawberries, Celeste, brown sugar, passion fruit.
Put in a bowl, top with graham crackers, and enjoy!
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