PERRY CREEK PASSPORT RECIPES 2005

TUSCAN WHITE BEAN AND FIRE ROASTED TOMATO
(SERVES 6 side dish)

3 cups white beans – Cooked and drained
3 cups chopped fire roasted tomatoes. ( to fire roast, wash tomatoes, place on grill with a low fire and tomatoes off to the side. Close lid and grill until the skin is are browned and coming off. Peel most of the skin off and chop into 1/2 inch pieces. Keep all juice.
¼ cup chopped garlic
½ cup chopped yellow onion
¼ cup olive oil
½ pound pancetta
1 bunch fresh basil or 1 teaspoon dried
sea salt & white pepper
fresh grated parmesan cheese

In a large sauté pan heat oil. Add garlic and onion. Sauté until translucent. Add dice pancetta and sauté for 1 minute. Add beans and tomatoes. Simmer for 5 min. and add basil, salt and pepper to taste. Top with fresh grated parmesan cheese and serve. Great with BBQ chicken with a Mediterranean marinate.

Romanoff Sauce:
8 oz. sour cream
8 oz. heavy whipping cream
1 cup brown sugar
2 oz Perry Creek Mistell Rouge

Add sour cream and whipping cream together and beat until thick but still a little runny. Add sugar and Mistell and beat another minute. Chill and serve over just about anything.

Garlic Mustard Glaze:
½ cup Dijon mustard
1 TBS light soy sauce
1 TBS fine chopped garlic
2 tsp honey
1 tsp olive oil
Mix all ingredients and brush on sausage while cooking.

Sausage was made custom from Morants Sausage Company on Franklin Blvd. 916-731-4377