Three Pork Risotto

Yield 2 servings

  • 4 ounces bacon, diced
  • 4 ounces spicy sausage
  • 4 ounces pork shoulder, diced
  • 1 onion, diced
  • 1 cup of red wine
  • 8 ounces crushed tomato
  • 3 cups risotto
  • 2 cloves garlic, crushed
  • 2 ounces butter
  • 3 ounces of grated Parmesan cheese

This risotto will make any pork lover very happy. Start by cooking the bacon, sausage, onion, pork shoulder, and garlic in a large pot. When the bacon has browned and the onion is soft, add the wine. When the alcohol has cooked off, add the crushed tomatoes. Cover with water and cook for 3 hours stirring occasionally. When the meat is cooked, add the rice. Stir the rice and cook the liquid out of the pot. This could be enough liquid to cook the rice but taste the rice to check and if it’s not add more water. When the liquid is almost gone, stir in the butter and cheese.

Serve with 2011 Januik Weinbau Vineyard Syrah

Recipe Courtesy of Winery Chef Josh Slaughter

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Egg Bake (version of a cassoulet)

Yield 4 servings

  • three types of beans (I like a white, red, and a black) about 2 cups of each
  • 2 smoked ham hocks
  • 1lb sausage (I like a spicy Italian)
  • 1 onion, diced
  • 2 clove garlic, diced
  • 2 cup white wine
  • 1 cup of fresh chopped herbs (with the chardonnay, I would choose parsley, chive and tarragon)
  • 4 eggs

Place the sausage, onion, and garlic into a large over medium heat. Cook until the onion is soft and the sausage is fully cooked. Add the beans and the wine to the pot and stir until the alcohol is gone. Then add ham hocks and cover with water. Cook over low heat until beans are done and water is almost gone. Salt and pepper to taste. Place the mixture into a baking dish. With a spoon make 4 holes and crack the eggs in to the holes. Place the dish into the oven and cook on 350 until the eggs are cooked the way you like (I like mine sunny side up). When eggs are cooked, take the dish out of the oven and sprinkle the herbs over the top.

Serve with Januik 2012 Cold Creek Vineyard Chardonnay

Recipe Courtesy of Winery Chef Josh Slaughter

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Braised Short Ribs

When fall is in full swing and the weather turns cold, braised dishes are my personal favorite. The Asian ingredients in this recipe add earthy flavors, which are particularly appealing this time of year.

Yield 4 servings

4-lbs short rib bone in (or 3 bone out) 1c Hoisin
1c fermented black bean (optional)
1 chopped white onion

3 chopped carrots
3 chopped stalks of celery 1 btl red wine
1⁄4 c oil
1⁄4 c flour
S&P to taste

In a large pot, heat oil over medium high heat. While the oil is heating, season the flour with salt and pepper. Toss the short ribs in the seasoned flour and brown in the oil. When all side of the ribs are browned, remove from oil and reserve. Add the vegetables to the pot and cook until tender. Place the short ribs back into pot and add the wine, hoisin and fermented black beans. Reduce heat to low and cook for 3 hours. When the ribs are fork tender remove the meat and strain the liquid into a smaller pot. Reduce the braising liquid by half and serve over top of the ribs.

Delicious with a Januik or Novelty Hill Syrah. Recipe Courtesy of Winery Chef Josh Slaughter

 

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Creamy Fall Polenta

Fall vegetables are usually hearty, so they pair well with creamy polenta. The great thing about this dish is depending on how many vegetables are in the polenta, it can be used as a side dish or enjoyed on its own.

1 cup of uncooked polenta

1 cup white wine

1 cup stock

¼ lb butter

1 butternut or kobuca squash  (peeled, cut into large chunks and roasted in the oven till soft, then pureed)

2 cups parmesan cheese (grated)

2 cups cream cheese

S & P

Veggies that would be great add to this would be include braising greens, parsnips, carrots, rutabaga and cauliflower.

In a large pot bring the liquid and butter to a boil. Season the liquid with salt and pepper and add the polenta. Cook polenta until sot about 30 minutes. When polenta is cooked add the puree, parmesan, and cream cheese. Taste and adjust seasoning then add any vegetables one wants.

Serves 2.

Recipe Courtesy of Winery Chef Josh Slaughter

 

 

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Elk Chili

As the weather cools, chili is a wonderful meal, and living in the Northwest offers the opportunity to make chili with ground elk, a healthy alternative to beef. There is a lot of debate on whether or not chili has beans, and my humble opinion is yes. What I like to call chili has beans and meat. Chili without beans is a hot dog chili. However, I use chili with beans for my hot dogs too and have not been arrested.  Yet.

1 lb ground elk (okay to substitute lean beef or lamb)

1 large white onion diced

1 small can tomato paste

3 quarts stock (chicken or beef)

4 cups of dried beans  (I like kidney or black as they hold up to longer cooking times)

1 Tbl paprika

2 Tbl chili powder

2 Tbl cumin

2 tsp cayenne

S & P to taste

2 Tbl oil

In a large pot heat the oil over medium-high heat. Add the onion and Eek to the pot and cook thoroughly.  When elk and onion is cooked add the remaining ingredients, bring to a boil, then reduce the heat to simmer. Let simmer for  1 hour stirring every 20 minutes or so.

Serve with Januik Cabernet Sauvignon or Novelty Hill Stillwater Creek Vineyard Syrah.

Yields 6 servings.

Recipe Courtesy of Winery Chef Josh Slaughter.

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