Winery: Meramec Vineyards

Ingredients:
4 cloves of garlic
1/2 cup Bistro Gold (dry white wine)
3 tablespoons of capers
1/2-cup heavy cream
Olive oil
Salmon
Black Pepper or Fish rub

Directions:
Rub salmon with olive oil. Sprinkle salmon with pepper or a fish rub. Put dab of butter and olive oil in pan. Bake salmon at 350 F for 10 minutes or pan sear on stove top. Chop 4 cloves of garlic fine. Sauté garlic in pan drippings. Add about 1/2 cup Bistro Gold (dry white wine). Add 3 tablespoons of capers. Stir in 1/2-cup heavy cream.

1 oz. Adam Puchta Signature Port

1 oz. Del Maguey Mezcal Vida

1 oz. Aperol Aperitivo

Stir all ingredients and strain into coupe. Garnish with orange peel.

This winetail was developed by Doug Frost in conjunction with The American Restaurant for the 2014 Paris of the Plains Festival.

Named after the term for measuring river depth on a steam boat (how Samuel Clements came to his pen name), this winetail is as original as the famous author.

2 oz. Stone Hill Cream Sherry

0.5 oz. cream

0.25 oz. Simple Syrup

1 egg

Blend with immersion blender and serve into globe. Garnish with nutmeg.

This winetail was developed by Doug Frost in conjunction with The American Restaurant for the 2014 Paris of the Plains Festival.

Download and print a pdf of this recipe card here.

Download and print a pdf of this recipe card here.

Download a printable recipe card.

Download a printable recipe card to add to your collection, here.

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CHICKEN ROLL BLUES

First Place Winner

2014 Cooking with Missouri Wine Contest
Toni Warren, Sedalia, MO

6 skinless, boneless chicken breast halves
6 slices Swiss cheese
6 slices ham
3 tablespoons all-purpose flour
1 teaspoon paprika
6 tablespoons (3/4 stick) butter
½ cup dry white wine (such as St. James Winery Friendship School Semi-Dry White Wine)
1 teaspoon chicken bouillon granules
1 tablespoon cornstarch
1 cup heavy (whipping) cream

Pound chicken pieces to flatten.  Place a slice of cheese and a slice of ham on each piece of chicken, arranging slices to within 1/2 inch of the chicken edges. Fold each piece to enclose filling; the bare chicken edges should meet. Secure edges with wooden picks.

Mix flour and paprika in a small bowl. Coat chicken pieces with flour mixture.

Heat butter in large skillet over medium heat. Add chicken and cook, turning occasionally, until browned on all sides. Add wine and bouillon granules. Reduce heat to low; simmer, covered, 30 minutes, or until chicken is no longer pink and juices run clear.

Remove and discard wooden picks. Transfer breasts to warm serving platter.

Mix cornstarch with cream in small bowl; stir to mix well. Slowly whisk cream mixture into drippings in skillet. Cook, stirring, until thickened. Pour over chicken and serve hot.

Yield: 6 servings.

RED WINE PORK MEDALLIONS

Second Place Winner

2014 Cooking with Missouri Wine Contest
Pat Finkes, Steelville, MO

1 ounce sweet dry rub (homemade or store bought, such as Fat Boy sweet rub)

1 1/2 to 2 pounds pork tenderloin, silver skin removed
1 1/2 tablespoons olive oil, divided
1 tablespoon butter

1/4 cup chopped onion

4 ounces fresh chunky-style Portabella mushrooms, rinsed, drained, patted dry and chopped

1/2 cup chicken stock (see note)
1/4 cup sweet red wine (such as Meramec Vineyard New World Red)
1/4 cup mixed dried berries

Pat the dry rub all over the tenderloin. Place in baking dish or plastic bag; refrigerate at least 30 minutes, or up to 2 hours.

When ready to cook, slice the tenderloin crosswise into 1-inch medallions.

Heat 1 tablespoon of the oil in skillet over medium-high heat. Add medallions and cook until the internal temperature reaches 145 degrees (use a meat thermometer). Transfer medallions to a warm serving platter and cover with a tent of aluminum foil. Let stand while preparing sauce.

Add remaining 1/2 tablespoon oil and butter to drippings in skillet; stir in onions and mushrooms. Cook and stir until onions soften, 1 to 2 minutes. Stir in chicken stock; cook and stir to loosen any bits on bottom of skillet. Stir in wine and dried berries. Simmer until liquids reduce by half. Pour sauce over medallions and serve hot.

Yield: 3 to 6 servings.

Note: Use homemade or canned chicken stock, or dissolve one chicken bouillon cube in 1 cup boiling water and measure 1/2 cup for use in this recipe.