Food and Wine Pairing: Gelisi Antonio Moscato Dolce and Chocolate Blackberry and Strawberry Cobbler with Spiced Honey Whipped Cream
Food and Wine Pairing: Carolyn’s Selection 2 Fly Wines Chardonnay and Moroccan Lemon Chicken with Raisins and Mango Chutney
HOJ Teriyaki Beef Jerky, Wine and Recipe Pairing
Aquinas Cabernet Sauvignon, California $13.99
Deep Ruby Red in color, vibrant aromas of ripe blackberry, hints of leather with notes of violet floral and toasted aromas. Full bodied and velvety
Bodegas Hijos de Juan Gil, Spain ($16.99)
Rich Full bodied, aromas of toasted earth, blueberries, licorice and pepper, layered textures.
Spicy Peanut and Jerky Soup
- 1/4 cup butter
- 2 medium onions, small diced
- 3 cloves of garlic, finely chopped
- 1/4 cup flour
- 8 cups chicken stock
- 2 Chipotle peppers, finely minced (rehydrate in a little hot chicken stock if using dried, reserve stock for use) or use canned (drained)
- 1 cup shredded smoked chicken
- 1/4 cup shredded HOJ Teriyaki Beef Jerky (jerky may need to be softened in a little boiling water prior to chopping)
- 3 cups heavy cream
- 3 Tbs. chopped fresh cilantro
- 1 cup chunky peanut butter (I prefer Skippy Superchunk)
- Kosher salt and pepper to taste.
- Saute the onions, garlic and chilies until the onions are translucent.
- Add the flour and stir in to blend
- Quickly add all the chicken stock, whisking until smooth
- Simmer on low heat for about 25 minutes, stirring frequently
- Stir in the chicken, cilantro, cream and peanut butter until incorporated and bring back to a simmer and serve.
- Soup is also good chilled but may need to be thinned with water or milk.
- Garnish with fresh cilantro sprigs and toasted peanuts
Black Pepper Buffalo Jerky , Wine and Recipe Pairing
Bogle Pinot Noir, California ($11.99)
With bright fruit and gentle tannins this wine is beautifully balanced revealing bright cherry and raspberry fruit flavors followed by hints of spice on the finish.
Luigi Basco Malbec, Argentina ($15.99)
Full bodied with lively acidity and medium round tannins. Cranberry and dark chocolate notes with hints of black pepper surprised by a touch of smoke and a long lingering finish.
Warm Duck and HOJ Buffalo Jerky Salad
- 4 duck legs
- 1 cup port wine
- 1 1/2 cups duck stock (or strong chicken stock)
- 2 cloves roasted garlic mashed
- 1 head romaine lettuce shredded
- 1 cup mix fresh herb sprigs, dill, basil, chives, parsley, mint
- 2 oz. watercress
- 2 dozen green beans, blanched
- 3 tomatoes, ripe beefsteak, wedged
- 2 oz. very thinly sliced HOJ Black Pepper Buffalo Jerky (jerky may need to be softened in a little boiling water prior to chopping)
- 2 Tbs. Balsamic Vinegar
- 1 Tbs. Lemon Juice
- 1/2 cup olive oil
- 1 tsp. whole grain mustard
- Kosher salt and pepper to taste.
- Combine all ingredients
To cook the duck legs:
Sear the duck legs off in a cast iron pan, remove the legs and then pour off the duck fat. Deglaze the pan with the port wine and add in the duck stock as well as adding the duck legs and the mashed roasted garlic. Simmer over medium heat for about an hour or until duck falls easily from the bone. Strain the liquid from the duck legs and let the duck cool slightly.
Assemble the lettuce, herbs, watercress, beans and tomatoes on plates.
Strip the duck meat from the bones and along with the jerky top the lettuce mix, drizzle the dressing over the top.
Wild Boar Black Pepper Jerky, Wine and Recipe Pairing
Frescobaldi Remole Toscana,Italy($9.99)
Aromas: Beautiful fruited aromas with cherry and strawberry in the lad, enriched with a spicy touch of black pepper. Taste: A tangy acidity provides juicy crispness on a palate of impressive balance.
Gnarly Head, Old Vine Zinfandel,California ($9.99)
Rich, dark berry flavors with luscious layers of chocolate, plum, pepper and vanilla, lingering with a spicy finish.
Lamb Curry with HOJ Black Pepper Wild Boar Jerky
- 1 ¼ cups milk
- 2 oz. bread with the crusts removed
- 2 Lbs.. Ground lamb
- 3 Tbs butter
- 2 medium onions, medium diced
- 3 Tbl. curry powder
- 3 Tbl brown sugar
- 4 oz. large diced HOJ Wild Boar Black Pepper Jerky (jerky may need to be softened in a little boiling water prior to chopping)
- 2 tbs fresh lime juice
- 1 granny smith apple diced
- ½ cup golden raisins
- ½ cup sliced toasted almonds
- ¾ tsp ground nutmeg
- 2 eggs
- 1 cup milk
- Soak the bread in the milk until soft. Squeeze out the milk, set aside both bread and milk separately.
- Brown the lamb and onions in the butter
- Add the curry, brown sugar, cook lamb for several minutes on low heat until no pink remains,
- Mix the lamb, bread, apples, jerky, lime juice, raisins and almonds together and press into an olive oiled baking dish
- Mix the eggs, all of the milk and nutmeg together including the milk from the bread, pour the mixture over the top of the lamb mix.
- Bake for one hour at 375 F
- Garnish with golden raisins, toasted almonds and diced apples
Stuffed Pepita Chicken with Pepper Jack Cheese, Spicy Turkey Jerky, Caramelized Red Onions and Cranberry Beurre Blanc Sauce