» Apple Spiced Stuffed Pork Chop
» Broccoli Cheddar Soup
» Figs with Blue Cheese & Prosciutto
» Hot Crab Cakes
» Red Velvet Cookies
» Scalloped Potatoes

Apple Spiced Stuffed Pork Chop

Courtesy of Williamson Wines

 

Stuffed pork chops are easy and delicious and this recipe will really dress up traditional pork chops with the fresh flavors of Granny Smith apples and sage. A savory stuffing using our Herbie's spices transforms pork chops into a delicious dish that's fit for a great wine.

Ingredients

  • Boneless Pork Loin Chops  ·  4 
  • Bacon, small diced  ·  1 pound 
  • Granny Smith Apples, small diced  ·  2 
  • Shallots, minced  ·  2 
  • Garlic, minced  ·  5 cloves 
  • Tomatoes, small diced  ·  3 
  • White Wine  ·  1/4 cup 
  • Brown Sugar  ·  1/4 cup 
  • Worcestershire Sauce  ·  2 teaspoons 
  • Red Wine Vinegar  ·  1 tablespoon 
  • Balsamic Vinegar  ·  1/2 cup 
  • Red Wine  ·  1 cup 
  • Olive Oil  ·  3 tablespoons 
  • Salt & Pepper  ·   
  • Herbie's Turkey Stuffing Herb Blend  ·  1 tablespoon 
  • Herbie's Apple Pie Spice  ·  1 tablespoon 
  • Herbie's Pork Spice Mix  ·  4 tablespoons 

Instructions

Pre heat your oven to 375 degrees

Prepare the apple stuffing by heating a medium saute pan over med high heat with no oil in the pan. Add the chopped bacon, cook for at least 5 min. until the bacon is browned. Remove the bacon with a slotted spoon and drain on paper towels. Leave about 1 tablespoon of bacon fat in the bottom of the saute pan and put back on the burner over med high heat. Then add 3 cloves of garlic minced, 1 of the shallots minced and cook for about 1 minute. Then add the apples, turkey stuffing herb blend, apple pie spice, 1/2 of the crispy bacon and 1 tablespoon of brown sugar. Remove from the heat, season with salt and reserve.

Lay all 4 of the pork chops on a clean cutting board. Pat them dry with paper towels so they do not slip around. Season the outside of the pork chops with Herbie's Pork Spice Mix and salt. Then take one pork chop at a time and with a small knife very carefully slice horizontally down only one side of the pork chop forming a pocket just big enough to fit the stuffing in, but not so big that it will fall out. Evenly distribute the apple stuffing amongst the 4 pork chops. Do not over stuff them if there is any left over you can use it as a topping when you go to serve them.

Heat a heavy bottomed pan over high heat. Add 2 tablespoons of olive oil, when the oil begins to shimmer add the four stuffed pork chops carefully to the pan and sear for about 2 min on each side. Once the pork is golden brown on both sides, remove them from the pan and place them on a cookie sheet reserving the saute pan for the sauce. Finish cooking them in the oven at 375 degrees for at least 8 min. or until they reach an internal temperature of 155 degrees.

While the pork is cooking in the oven, heat the saute pan that you used to sear the pork, over med high heat. Add the other minced shallot, 2 cloves of minced garlic and cook for 30 seconds. Then add the 1/4 cup of white wine. Let it reduce until it almost all evaporates then add the tomatoes. Cook for about 5 more minutes then stir in the red wine vinegar and the other half of the crispy bacon. Season with Salt and pepper and reserve.

Pull the pork chops out of the oven once they are done. Let them rest for at least 5 min.

In a small saute pan heat the shallots, red wine and balsamic vinegar on high heat until it reduces down to the consistency of a syrup.

To serve: Add the balsamic red wine glaze to the bottom of the plate, then the stuffed pork chop, and finish with the tomato sauce on top.

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Broccoli Cheddar Soup

Courtesy of Williamson Wines

For hearty and cheesy comfort food we decided to create a mouth watering, I-want-more, broccoli cheddar soup.

Ingredients

  • Broccoli, trimmed into florets  ·  1 stalk 
  • Shallots, rough chopped  ·  2 
  • Butter  ·  2 tablespoons 
  • Russet Potato, peeled and diced  ·  1 
  • Water  ·  2 quarts 
  • Sharp Cheddar Cheese, shredded  ·  1 cup 
  • Salt  ·  1/4 cup 
  • Herbie's Sweet Fragrant Spices  ·  1 teaspoon 
  • Herbie's Crunchy Salad Sprinkle  ·  2 tablespoons 

Instructions

Start by adding the diced potato to a small pot. Then cover the potato with cold water until the potato is fully submerged. Then heat it over med high heat. Once the water begins to boil, turn the heat down to simmer and cook until the potato is tender enough to pierce with a fork. Then strain with a colander and reserve.

To cook the broccoli, start by boiling the water in a large pot over high heat. Once the water comes to a rapid boil, add the salt. Add the broccoli florets and shallots. Cook for about 5 min or until they are completely tender and bright green. Right before you strain the broccoli remove 2 cups of vegetable water from the pot using a ladle. Then strain the remainder the rest of the liquid using a colander.

Add the broccoli and shallots to a high speed blender. Then before you turn it on add the reserved vegetable cooking liquid and butter. Then puree on high until perfectly smooth. Pour the soup back into a pot. Bring the soup to a boil. Once the soup comes up to a boil, remove the pot from the heat, whisk in the cheddar cheese, Herbie's Fragrant Sweet Spices, and a pinch of salt.

Serve the soup immediately.

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Figs with Blue Cheese & Prosciutto

Courtesy of Williamson Wines

This dish is so good that we recommend eating the figs with our Cabernet Sauvignon while sitting on the end of your bed, because the combination will make you fall back in elation.

Ingredients

  • Black Mission Figs  ·  8 whole 
  • St. Agur Blue Cheese  ·  ¼ pound 
  • Prosciutto di Parma thinly sliced  ·  ¼ pound 
  • Balsamic Vinegar  ·  2 tablespoons 

Instructions

Cut the figs in half lengthwise and top each with 1/4 tsp blue cheese. Slice the prosciutto lengthwise into thin strips about 1 inch wide. Wrap fig and cheese in prosciutto strip and brush lightly with balsamic vinegar

Grill the figs in a metal vegetable basket on a medium hot BarBQ grill with lid closed for about 1 minute or until the prosciutto is warmed. You can also warm in a 300 degree oven for 2-3 minutes. Spray or coat your basket or pan with olive oil to prevent sticking.

(Please be careful – this dish is habit forming)

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Hot Crab Cakes

Courtesy of Williamson Wines

The secret to crab cakes is to use mostly crab and not filler. These cakes have some heat to deliver a little "kick" as you enjoy them.

Ingredients

  • ½ onion, diced  · 
  • 1 lb fresh lump crab meat, ensure no shell pieces remain  · 
  • Olive oil for frying  · 
  • 1¼ cups Panko breadcrumbs  · 
  • Herbie's Bay Seasoning  ·  1 teaspoon 
  • ½ teaspoon Worcestershire sauce  · 
  • ½ teaspoon Tabasco sauce  · 
  • 2 tablespoon Dijon mustard  · 
  • ¼ cup mayonnaise  · 
  • 1 egg  · 
  • 1 tablespoon butter  · 

Instructions

In a frying pan, sauté onion in butter until translucent. Remove from pan to a large bowl, and let the onions cool. Then, beat in the egg, mayo, mustard, Worcestershire, Tabasco, Old Bay, black pepper and panko.  Fold in the crab meat. Form into 8 large patties, and place on a plate. Refrigerate for 30 minutes.

Film the bottom of a large (12-inch) frying pan, and heat the oil over medium-low heat. Add the crab cakes and cook, without moving, 5 minutes or until the bottoms are brown. Then turn and cook the second side, 5 minutes or until brown. Remove from the pan and let drain on a plate covered with a paper towel, to remove excess oil. 

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Red Velvet Cookies

Courtesy of Williamson Wines

This Red Velvet cookie is the cookie of all cookies. Perfect for the holiday season, as a simple dessert or just for munching watching a movie.

Ingredients

  • All-Purpose Flour  ·  2 cups 
  • Baking Soda  ·  1/2 teaspoon 
  • Salt  ·  1/2 teaspoon 
  • 1oz. Squares 60% Cocoa Chocolate, broken into chunks  ·  4 
  • Unsalted Butter, softened  ·  1/2 cup 
  • Brown Sugar  ·  3/4 cup 
  • 1/3 cup Sugar  ·   
  • Large Egg  ·  1 
  • Herbie’s Beetroot Powder  ·  3 tablespoons 
  • Red Food Coloring  ·  1 teaspoon 
  • Sour Cream  ·  1/4 cup 
  • Semi Sweet Chocolate Chips  ·  1 cup 
  • Unsalted butter, softened (F)  ·  1/2 cup 
  • Cream Cheese, room temperature (F)  ·  8 ounces 
  • Vanilla Extract (F)  ·  1 teaspoon 
  • Powdered Sugar, sifted (F)  ·  4 cups 
  • 1oz. Squares 100% Cocoa Chocolate, broken into chunks  ·  2 

Instructions

Pre-heat oven to 375 degrees. Line baking sheets with parchment paper. Sift together the flour, baking soda, and salt on a piece of parchment paper or in a bowl.

Put all the chocolate in a microwave safe bowl and melt. Reserve. In a small bowl mix the sour cream and Beet root powder together and reserve.

In a stand mixer beat ½ cup of butter, brown sugar, and sugar together on high until light and fluffy. Scrape the sides of the bowl down and add the egg. Mix on a moderate speed until smooth. Add the chocolate and mix until incorporated. Add half of the sifted dry ingredients and mix until incorporated. Add the sour cream beetroot powder mixture to the bowl and mix for 30 seconds. Then add the rest of the dry ingredients. Make sure that all ingredients are incorporated together, but do not over mix. With a rubber spatula, fold in the chocolate chips.

Scoop about 2 tablespoons worth of dough onto the cookie sheet one at a time and leave about an inch in between each one. Bake in the oven for about 8 minutes. You know they are done when the spring back when pressed. Remove from the oven and let them cool on a rack.

While they are cooling mix together 1/2 cup of butter, cream cheese, and vanilla in your stand mixer until smooth. Then mix in the powdered sugar first starting on a low speed then progressively turn it up to high and whip until light and airy.

Once the cookies have cooled, decorate with frosting and serve.

(F) = Ingredients for the Frosting

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Scalloped Potatoes

Courtesy of Williamson Wines

Here's a great scalloped potato recipe that's quick and easy to prepare. It smells fantastic and tastes absolutely delicious.

Ingredients

  • Herbie's Garlic Powder  ·  1/2 teaspoon 
  • Herbie's Thyme Leaves (rubbed)  ·  2 teaspoons 
  • Herbie's Chives Freeze-Dried  ·  2 teaspoons 
  • Half & Half Milk  ·  2 cups 
  • Butter  ·  2 tablespoons 
  • Yukon Gold Potatoes  ·  3 pounds 
  • Salt  ·  1/4 teaspoon 
  • Black Pepper  ·  1/4 teaspoon 
  • Butter to grease the casserole dish  ·  1 tablespoon 

Instructions

The classic French dish Potatoes Au Gratin is possibly one of the ultimate comfort foods using sliced potatoes, heavy cream & grated cheese.

This is a quick and easy substitute for those Wednesday nights when the steak will be on the grill in an hour and you need a great side dish that only requires 15 minutes of prep time.

You can use the normal Russet potatoes but one of our favorites for this is Yukon Golds and Thyme which is heavenly in scalloped potatoes.

  • Preheat the oven to 350 degrees F.
  • Rub butter around the inside of a 2-inch deep casserole dish and let it dry.
  • Peel and thinly slice the potatoes about 1/4 to 1/8-inch-thick slices.
  • In a medium saucepan, combine the garlic powder, thyme leaves, chives butter, potatoes, half-and-half, salt and pepper to taste.
  • Bring to a boil on the stove top then lower the heat to medium-high, and cook, stirring for about 5 minutes until the mixture has thickened.
  • Transfer the mixture to the prepared dish. Shake the pan so the potatoes are distributed evenly.
  • Put it all in your casserole dish and arrange the slices, cover with foil and bake 40 minutes, then remove the foil and let the potatoes crisp up baking for another 10 minutes uncovered or until they’re soft and cooked through and crispy brown on top. 

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