food•ie [foo-dee] –noun Slang
Before Christian embarked on his winemaking career... he worked as a chef in Boston. While winemaking ranks number one in his heart and mind, preparing, sharing and enjoying food comes a close second. The two are so important to Christian, that all of his wines are created in a food-friendly style that has become his trademark.
That passion for food and wine has manifested itself in Christian and Susan's opening of Farmstand 46. Situated next door to the Cypher Tasting Room, Farmstand 46 serves up gourmet, healthy food made from organic, estate grown vegetables and herbs in a relaxed, casual environment.
Following is the beginning of an eclectic gathering of recipes and wine pairings for your own foodie extravaganzas! We will be pulling some from Christian's repertoire and some from our chef's at Farmstand 46. We would love to share selected recipes from our Freak Fans as well. Use the form to the left to submit your favorite recipe and wine pairing for future posting. Enjoy!
1. Bring a large pot of well salted water to a rolling boil. Add the orzo, stirring it so that it doesn't stick to the bottom of the pan. Cook, uncovered, at a high boil until al dente, cooked through but still a bit firm. Drain the pasta (it helps to use a fine mesh sieve for this as the small orzo might pass through holes in a colander), and rinse with cold water to stop the pasta from cooking further.
2. Toss the pasta with the olive oil in a large bowl. At this point you can make ahead and chill until you are ready to serve (or transport to a party). Toss with the rest of the ingredients, the tomatoes, feta cheese, cucumber, green onions, oregano, lemon juice, and black pepper. The feta is salty so you shouldn't need to add more salt.
Yield: Serves 8-10 as a side.
Makes 8 Lettuce Wraps. Heat oil in sauté pan. Add ginger and garlic and sauté for I minute. Add ground chicken and stir fry till thoroughly cooked. Add remaining ingredients (except lettuce leaves, carrot, & herbs) and sauté 2 more minutes. Move to a bowl to cool slightly. To serve, divide the cooled chicken mixture among the lettuce leaves. Garnish with grated carrot and shredded herbs. Roll up taco style to eat and serve with Thai sweet chili sauce for dipping.
Recipe is easily doubled or tripled, Can be made ahead and travels well to take to picnics or potlucks.
Cut ribs into small portions of 2 or 3 bones each. Bring a large pot of water to a boil. Season water a pinch each of salt, black pepper, and crushed red pepper to the water. Boil ribs in seasoned water for 20 minutes. Drain, and let the ribs sit for about a half an hour. Meanwhile, preheat an outdoor grill for high heat. Lightly coat the ribs with barbecue sauce. Cook the ribs over high heat for a 5 to 10 minutes on each side to get a nice grilled look to them. Place grilled ribs in a slow cooker. Pour remaining barbecue sauce and one bottle of beer over the ribs; this should cover at least half of the ribs. Cover, and cook on High for 3 hours. Check ribs every hour or so, and add more beer if needed to dilute sauce. Stir to get the ribs on top into the sauce. The ribs are done when the meat is falling off the bone. The ribs were cooked completely in the first process, the rest is about flavor and texture.
If you add too much beer, the sauce will get very thin. It is best to drink most of the second bottle of beer.
In a saucepan over low heat, mix the brown sugar, chile sauce, rum, soy sauce, ketchup, Worcestershire sauce, garlic, dry mustard, and pepper. Simmer 30 minutes, stirring occasionally. Cool, and refrigerate until ready to use.
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