Basil Ice Cream

• Prep Time: 25 minutes

  Cook Time: 45 minutes

   

  Ingredients:

  • 1 cup heavy cream
  • 1 cup light cream (half and half)
  • 1/2 cup sugar
  • 3/4 teaspoon vanilla extract
  • 1 pinch salt
  • Large Bunch Basil
   

  Preparation:

  Combine and stir until sugar dissolves. Leave basil leaves whole and infuse in mixture. When finished cooking, discard basil leaves. Freeze according to ice cream freezer's directions.

  Makes 1 Quart.

Quinn's Prime & Vine

Portland, OR

Combine marinade ingredients, mix well. Pour over chicken, and let stand 1 hour. Soak mesquite chips in water. Prepare grill for moderately high fire. Rub each potato with vegetable oil. Thread 3-4 potatoes on each skewer, alternating with onionquarters. When fire is ready, place mesquite chips in coals. Put potatoes on grill and cook 15 minutes, basting with marinade as they cook. Place chicken breasts on grill for 20-30 minutes, depending on the size of breasts. Baste chicken once or twice while cooking.

(8 Servings)

Place the beef in a large pot with the ale, carrots, potatoes, onions, mustard and thyme (if using). Add just enough cold water to cover. Bring to a boil and simmer gently 2-3 hours.

Halfway through, check the vegetables: when they are tender, remove them and set aside. Add the cabbage quarters and cook until tender, about 15 to 30 minutes. When the meat is tender, return all vegetables to the pot and reheat. Serve the meat in slices, surrounded by the vegetables and broth

NOTE:  You can remove the meat from the pot when tender, place it is a casserole dish and bake it just long enough to let it brown and dry out somewhat. Bake at 375 degrees for approximately 20 minutes.

1. cut sausages into 1/2- inch slices, Heat olive oil in a skillet and add sausage pieces. Cook, stirring occasionally, until sausage pieces are well browned.

2. Add onion and garlic and cook for another 5 minutes. with a slotted spoon transfer meat mixture to a deep casserole.

3. Set casserole over medium heat and add peppers. cook, stirring, until peppers are slightly wilted, about 7 minutes.

4. Add tomatoes, spicey tomato sauce, wine and parsely, and season with salt and pepper to taste. Simmer uncovered, stirring occasionally, for 30 mintutes.

5. Taste, correct seasoning, and serve immediately, sprinkled with parsley.

Lard* the beef with panetta and tie neatly with kitchen string. Put the onions in a large pan, place the meat on top, cover and cook over very low heat for 1 hour. Turn the meat over, season well with salt and pepper, re-cover and cook, stirring occassionaly, for 1 hour mopre or until tender. Remove the meat from the pan, untie and carve into fairly thin slices. Place the slices, slightly overlapping, on a warm serving dish and spoon the onion sauce over the top. This dish is excellent served with soft polenta. Add a green salad and this meal is perfect for the boss or the neighbors. Serves 6

* Lard - Make as many 1/2" slits in the beef as you have pieces of pancetta and tuck into each slit (or make it easy and ask the Butcher to do it) 

2 pork tenderloins
2 tbls. Olive Oil
2 tsp. Salt 

1 tsp. Pepper
1 tsp.Creole Seasoning
1 tsp. Lemon Pepper
1 tbls. Worcestershire Sauce
2 tsp. Soy Sauce
1 tbsp. A-1 Sauce
1 tbsp. Honey
1/2 cup white wine

Rub tenderloins with olive oil and season with salt, pepper, creole seasoning, and lemon pepper. Place seasoned tenderloins in baking pan with sides touching. Mix worcestershire, soy sauce, A-1 and honey, then drizzle over each tenderloin. Add white wine for moisture in pan. Bake uncovered at 350 degrees for 35 to 45 minutes.

Our Pork always comes from our friends out in Carlton, Oregon. Carlton Farms is all natural, no hormones no preservatives and no color added. Handcrafted meats from Oregon's Heartland. Since 1956.

TIME TO FIRE UP THE GRILL 

          There is nothing quite like the aroma of a thick steak, some marinated chicken or roasted veggies cooking on the grill to get your mouth watering and put you in the barbecuing mood.

          Maintaining your barbecue will keep you happily grilling. All you need is a quick tune-up and some care and maintenance tips to get your grill ready for another summer.
The tune-up
Spiders love barbecues. Over the winter they climb into the tube that connects the burner to the propane tank and block the flow of fuel with their webs. This can block the fuel completely, or cause the gas pressure to build before ignition, creating that small explosion of flame that's been known to claim many an eyebrow. A quick cure is to empty out your barbecue and put a vacuum cleaner on the end of the hose. Then dump out the old food and briquettes that are in the bottom of your grilling area to prevent rust and damage.
            To clean the grease and burned bits of food that have collected on your grill it's best to buy a gas grill degreaser. Take the grill off the barbecue, place it on some plastic and spray on the degreaser. Then spray the cleaner off with a hose. The chemical is toxic and can burn your hands so don't forget to use rubber gloves.
Regular care and maintenance
Don't preheat at a high heat or it will warp your grill, use a low heat.
          When you finish cooking keep the heat on low for a minute to burn off bits of uncooked food. Let it cool and then run a brass cleaning brush over your grill, the brass won't scratch the porcelain on the grill. Then close the lid and you're finished.
          You can store your barbecue outside all year as long as you cover it with a tarp. Buy a strong vinyl cover and it will last forever.

USDA Grading for Beef:

·   Prime grade - is produced from young, well-fed beef cattle. Only 2% of the beef in the U.S. is graded Prime. It has abundant marbling and is generally sold in restaurants and specialty butcher shops.

·   Choice grade - is high quality, but has less marbling than Prime. Choice roasts and steaks from the loin and rib will be very tender, juicy, and flavorful and are, like Prime, suited to dry-heat cooking. Choice Grade is also subdivided further by Upper and Lower Choice.

· Select grade - is very uniform in quality and normally leaner than the higher grades. It is fairly tender, but, because it has less marbling, it may lack some of the juiciness and flavor of the higher grades.

· Standard and Commercial grades – frequently are sold as ungraded or as "store brand" meat.

· Utility, Cutter, and Canner grades - are seldom, if ever, sold at retail but are used instead to make ground beef and processed products.

Temperature Guidelines for Grilling:

          Rare                     130 degrees

          Med Rare              140 degrees

          Medium                150 degrees

          Well Done             160 degrees

Cooking by time can have an unpredictable outcome. Instead, cook by temperature for foolproof results by using an instant read thermometer.

Let meat come to room temperature before grilling. After grilling, let meat rest for 5-10 minutes before serving. This keeps the juices from running out, which makes it more tender.

Sweet & Spicy Plum Glazed Ham

1 Cup Plum Preserves

½ Cup Orange Juice

1 Tbsp Lime Juice

1 Tbsp Mustard

1 Tbsp Honey

2 tsp Minced Fresh Ginger

½ tsp Dried Crushed Red Pepper

7 lb Smoked Fully Cooked,

            Bone In Ham

1. Mix first 7 ingredients in sauce pan over medium heat until preserve is melted and mixture is blended.

JEZABELL SAUCE –

Great Accompaniment for Ham

18 oz. Pineapple or Apricot-Pineapple Preserves

18 oz. Apple Jelly

2 oz. Dry Coleman’s Mustard

2 oz. Horseradish

Mix together thoroughly, refrigerate.

Serve with Ham or any other meat

SAVORY MARIONBERRY SAUCE –

Great Accompaniment for Ham

½ Cup Marionberry Preserves

1 ½ Tbsp Dijon Mustard

Splash White Wine Vinegar

Melt over medium heat.

Serve with Ham, Pork Tenderloin or Loin

Cowboy Beans

• 2 Cans Ranch Style Original Beans
• 1 Medium Onion, diced
• 3 Strips Nueske Bacon, diced
• 1 Can Chopped Green Chilis
• 4 oz Sonoma Jack Cheese

In medium sauce pan, crisp bacon, remove from pan. Saute onion in bacon fat, remove. Over medium heat, add beans, chilis, jack cheese, onions and bacon. Heat until warm and the cheese melted. The perfect BBQ side dish.

Quinn's Prime & Vine

Portland, OR

Kid's Dogs

4 All   4 All Beef Hot Dogs  ( Hebrew National )

             6 Large Won-Ton Wrappers

             Oil for frying

             ¼ cup water

•  

• Cut Hot Dogs lengthwise into quarters. You will have 16 long strips.
• Place hot dog quarter on won ton wrapper on an angle about 1/3 in.
• Roll up the dog strip to the pointed end.
• Wet the point of the won ton wrapper with water. Use your finger tip. This will seal the wrapper               and keep it and keep it from coming un-done.
• Heat oil in pan to about 300 degrees.
• Fry in batches of 3 or 4 at a time until golden brown.
• Remove and drain.
• Repeat until all wrapped hot dogs are cooked.

·         Serve with dipping sauce. Recipe below.

• 1/3 cup Ketchup
• 1/3 cup Mayonnaise
• 1/3 cup Ball Park Style Mustard

Portland, OR

Sangria

• 2 Bottles (750 ml) Petit Syrah
• 1/2 Cup Simple Syrup (1/4 c sugar, 1/4 c water)
• Sliced Fruit - Oranges, Watermelon, Blueberries, Kiwi, Lemons
• Combine all in pitcher or glass container, let sit at least one hour, Will last up to 24 hours, Pour over ice

Quinn's Prime & Vine

Portland, OR

Champagne Cocktail

• Place sugar cube in bottom of champagne glass
• Add 3 drops orange bitters
• Add tablespoon mango juice
• Pour champagne of choice
• Finish with orange rind garnish

Quinn's Prime & Vine

Portland, OR