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Recipes

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Chicken and Black Bean Fusion (served at Truffles & Tastes)

1 tbs. olive oil
1 small onion - diced
2 stalks celery - sliced
1/2 cup white rice
1/2 cup dried lentils
1 cup water
1 cup chicken stock
1/2 cup Dr. Frank's Semi Dry Riesling
1 cup diced tomato (fresh or canned)
1/2 cup roasted red peppers - chopped
1 can black beans - drained and rinsed
1-2 cooked chicken breast - cubed
1/2 tsp cumin
1 tsp. granulated garlic
1/8 tsp cayenne pepper
salt & pepper to taste
crumbled feta cheese

In a pot saute onion and celery in olive oil until tender. Add lentils and rice and toss to coat. Add water and chicken stock and simmer covered for 20 minutes. (Check water level periodically and add more if needed.) Stir in wine, seasonings, tomato, roasted peppers, black beans and chicken. Leave on burner until heated through. Serve topped with crumbled feta cheese.

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Franc & Steak Soup with Dumplings

Soup Ingredients:

3 tablespoons olive oil
1 red onion chopped
2 cloves garlic chopped
2 cups  baby carrots cut in half
1 cup chopped celery
2 (10.5 oz) cans condensed beef broth
2 cups Dr. Frank’s Cabernet Franc
2 cups V8 juice
2-3 cups diced cooked steak

Dumpling Ingredients:

2 tablespoons softened butter
2 eggs
6 tablespoons flour
1/4 teaspoon salt

In a large pot saute onion, garlic, celery and carrots in 3 tablespoons olive oil until soft, about 5 minutes. Stir in broth, wine, V8 juice and steak. Simmer covered for 20 minutes, until vegetables are tender.  In a bowl mix 2 tablespoons softened butter, eggs, flour and salt until smooth. Bring soup to boil. Drop dumpling mixture into soup by small teaspoonfuls. Reduce heat then cover and simmer for 10 minutes.

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Beef Curry

2 pounds boneless beef stew meat, cut into one inch pieces
4 tablespoons olive oil
3 tablespoons Salmon Run Pinot Noir
2 large onions, chopped
1/2 teaspoon ground clove
2 large garlic cloves, chopped
1/2 teaspoon ground cinnamon
1 bay leaf
1/4 teaspoon crushed red pepper
1 1/2 cups whole milk
2 large tomatoes, quartered
6 tablespoons mango salsa
3 tablespoons fresh lemon juice
2 tablespoons fresh ginger, minced
1 1/2 tablespoons curry powder

Heat oil and wine in a large skillet over high heat. Add beef to skillet and brown on all sides. Remove beef from skillet with slotted spoon (put aside). Reduce heat to medium and cook onions until tender and brown (about 5-8 minutes). Return beef to skillet with onions. Add clove, garlic, cinnamon, bay leaf, red pepper and stir until combined. Stir in milk, tomatoes, mango salsa, lemon juice, ginger and curry. Bring to a boil. Reduce heat, cover and simmer until beef is tender, stirring occasionally (about 2 hours). Serve over rice.

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Roasted Pork Tenderloin

2 pounds pork tenderloin
¼ teaspoon dry mustard
¼ teaspoon paprika
½ cup Dr. Frank Pinot Gris
½ cup soy sauce
4 cloves garlic, chopped
2 teaspoons dried ginger
¾ cup apple jelly
1 taspoon soy sauce
2 tablespoons Dr. Frank Pinot Gris
¼ teaspoon cinnamon

Rub the pork tenderloin with the dry mustard and paprika. Place in a glass dish and add 1/2 cup Pinot Gris, 1/2 cup soy sauce, chopped garlic, and dried ginger. Coat the meat completely, cover and refrigerate over night.

Preheat oven to 325 degrees and bake for 90 minutes or until desired doneness.  To finish, heat apple jelly,  1 tablespoon soy sauce, 2 tablespoons Pinot Gris and cinnamon in a small saucepan. Stir well and simmer over low heat. Pour sauce over pork to serve.

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Dr. Frank's Pasta Salad (served at Keuka in Bloom)

1 pound seashell pasta
¼ pound genoa salami, chopped
¼ pound pepperoni sausage, chopped
1 cup crumbled feta
2 cloves garlic, smashed
2 red bell pepper, diced
3 tomatoes, chopped
16 kalamate olives or regular olives
½ marinated artichoke hearts
1 package dry Italian-style dressing mix
¾ olive oil
¼ balsamic vinegar
2 tbls dried oregano
1 tbls grated parmesan
fresh parsley
zest of lemon with some rind shavings

Cook the seashell pasta until desired taste. Chop up the genoa salami and pepperoni sausage. Add the feta, smashed garlic, diced peppers, chopped tomatoes, olive, and artichoke hearts. In a separate bowl, mix together the dry Italian dressing mix, olive oil, balsamic vinegar, dried oregano and fresh parsley. Pour over the salad and toss accordingly. Garnish with grated parmesan and the lemon zest.