Wine & Dine

Episode #20 - Lilac Festival – Spring Grilling

Surf ‘n’ Turf Skewers
Stoney Ridge Cream of Asparagus Soup
Cheesy Grilled Stacked Potatoes w/ Horseradish sauce

Mint / Basil Strawberry Pound Cake w/ Fresh Whipped Cream
Strawberry Mint Tea Riesling

Surf ‘n’ Turf Skewers

2 – 12 oz Steak fillets (cut into 24 pieces)
4 pieces Shrimp (raw, peeled & de-veined)
6 T. olive oil
6 T. butter
3 garlic cloves – minced
1 t. salt
1 t. pepper
4 T. fresh chopped parsley
Finely grated rind and juice of 2 limes
Grill spray
Crusty Bread – 1 loaf

Cut the steak into 1 inch cubes. Thread equal numbers of steak cubes and shrimp pieces onto 6 oiled metal Kebob skewers or 6 pre-soaked wooden skewers. In a small saucepan, melt butter and olive oil, garlic and seasonings. Divide butter and oil mixture in half. Place Kebobs on medium heat grill that has been oiled or sprayed. Generously brush Kebobs with first half of reserved butter mixture. Grill 4-8 minutes – until the steak is cooked according to your taste and shrimp is pink. Turn frequently and keep brushing on butter mixture. Serve hot. Plate whole skewers and drizzle with second half of remaining butter mixture. Serve with crusty bread to mop up remaining juice. Serves 4-6

Stoney Ridge Cream of Asparagus Soup

3 T. butter
1 ½ cup chopped shallots (about 6 large)
1 t. fresh thyme
3 T. all purpose flour
3 pound asparagus, trimmed and cut into 1 inch pieces
6 cups Chicken stock
Sea salt – to taste
1/3 cup heavy cream

In a large saucepan, melt butter. Add shallots and thyme; cook until shallots are soft. Add flour; cook until incorporated for about 1 minute, stirring constantly. Add asparagus and chicken stock, season generously with salt. Cover and bring to a boil, reduce heat. Cook until very tender. Remove from heat and Puree in blender or a hand-held blender until consistency of choice. Pour back into same sauce pan and reheat. Add cream and season with salt to taste. (Do not boil with cream) May be served hot or cold.

Cheesy Grilled Stacked Potatoes w/ Horseradish sauce

4 large red skinned potatoes
Olive oil
Garlic salt
Pepper
Sharp cheddar cheese slices
Fresh chopped parsley
1 ½ cup sour cream
1 – 2 T. prepared horseradish

Note: Thin slices of deli roast beef or ham can be added between slices of potatoes.

Slice red skinned potatoes in 1/2 inch thick slices. Parboil potatoes slices until half cooked – not fork tender. Drain and pat dry. Place on low to medium heat grill. Brush with olive oil on both sides and season with garlic salt and pepper. Grill until just tender, turn several times to obtain grill marks and crispness. Place cheese and parsley on each slice and stack 3 to 4 slices high. Remove from heat. Mix horseradish into sour cream. Stir until thoroughly mixed. Dollop hot potato stacks with horseradish sauce and garnish with parsley. Serving size – 1 potato per person.

Mint / Basil Strawberry Pound Cake w/ Fresh Whipped Cream

1 quart fresh ripe strawberries
¼ - ½ cup sugar (depending on ripeness)
Grated rind and juice of 1 large orange
¼ cup fresh chopped mint
¼ cup fresh chopped basil
1 loaf pound cake (Chief Bakery)

Toss first 5 ingredients together. Chill for several hours. Slice pound cake and spoon fruit mixture on top. Generously dollop with whipping cream and garish with mint leaves.

Fresh Whipping Cream

1 pint whipping cream
¼ cup sugar
1 t. vanilla

In a cold metal bowl, combine all ingredients. Use a hand mixer on high speed. Beat until very stiff and fluffy. Keep chilled until ready to use..

Strawberry Mint Tea Riesling

1 quart water
6 mint tea bags (black or green tea)
1 cup honey or sugar
1 cup slices strawberries
1 bottle of Stoney Ridge Riesling – very cold
1 cup frozen grapes (use as ice cubes)

Bring 1 quart of water to a boil. Turn off heat and add tea bags – steep for 5-7 minutes. Sweeten with honey or sugar. Cool completely or chill over night. Put tea in decorative pitcher. Add cold wine and strawberries. Adjust sweetness if needed. Add frozen grapes to individual wine glasses. Pour wine over grapes and garnish with mint leaves. Makes 8 – 10 average servings.