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Ridge Recipes

While visiting us, some of you have partaken in our food/wine pairings.  The recipes that we do share are listed here, however please remember some are of our creation and they may taste different due to the ingredients chosen or available to you and some just never had a recipe at all!


Dakos
Greek Bread Salad
1 loaf country bread (I used puligese) cut into 1 inch cubes (you may not need all the cubes for salad)
1 cup Greek olive oil + some extra for bread
1/4 cup fresh lemon juice
salt & pepper
2 tsp. chopped fresh dill
2 English cucumbers, cut into 1/2 inch cubes
1/2 to 1 lb. of cherry tomatoes, halved
1/2 red onion diced
12 oz. feta cheese, crumbled

Sprinkle bread cubes with slight drizzle of olive oil & toast in hot oven until lightly browned.  Whisk together olive oil, lemon juice & salt/pepper to taste, set aside in refrigerator.


Ahead of time, gently combine cucumbers, tomatoes, dill, red onion,& feta cheese.  About 20 minutes before serving, toss in bread cubes to vegetable mixture & pour salad dressing over.  This allows the bread to absorb the extra dressing.

Serves 6 - 8.
Skordalia
Potato/Garlic Spread
1 1/2 pounds russet potatoes
10 cloves of garlic, peeled & minced/grated
1 cup extra virgin olive oil
1/3 cup good quality red or white wine vinegar
1 TBS. salt
1/2 tsp. pepper

Add salt to large pot of water & cook potatoes until well done (easily pierced with a fork)

Sprinkle potatoes with pepper & mash coarsely.  In bowl puree potatoes and garlic until well mixed.  Alternate adding the olive oil & vinegar until the mixture is smooth.  Thin if needed with potato water (not more than 1/4 cup).  If oil separates, mix thoroughly again.
Best if made the day ahead.
Makes about 3 cups.
Soutsoukakia
Meatballs with Roasted Garlic, Olives & Tomato
Meatballs:
1 1/4 pounds ground beef
1 onion, chopped
4 garlic cloves, chopped
6 garlic cloves, roasted
2 Tbs. fresh dill, chopped fine
2 Tbs. fresh parsley, chopped fine
1/2 tsp. salt
1 Tbs. Dijon mustard
8 slices white bread with crusts removed
1/2 cup milk
1/2 cup flour
3 Tbs. olive oil

Sauce:
1 Tbs. olive oil

3 garlic cloves, sliced
1 large onion, chopped
1/2 cup Eagle Ridge Zinfandel wine
2 cups reduced sodium beef broth
2 cups reduced sodium chicken broth
1 (28oz) can Italian plum tomatoes, undrained
4 bay leaves
1/2 cup tsakistes or good quality green olives, pitted & halved
1/2 cup kalamata olives, pitted & halved
Fresh parsley, dill, &  mint, chopped - optional
2 tsp. dried oregano

Combine beef & next 10 ingredients in a large bowl.  In a separate bowl, soak bread in milk until saturated.  Remove bread from milk, squeezing to drain off extra milk.  Add bread & excess milk to meat mixture; mix well.  Shape into 24 golf ball sized meatballs.  Dredge in flour.   Heat oil in heavy pan & brown meatballs on all sides.  Remove  & drain on paper towels.

Add oil, garlic & onions to same pan; saute until golden brown, about 5 minutes.  Add wine; stir to loosen brown bits.  Cook until most of the liquid is absorbed.  Add broths & tomatoes.  Stir breaking up tomatoes slightly.  Add bay leaves.  Simmer 30 minutes.  Add meatballs to sauce.  Cook one hour,  Just before serving, add olives & fresh herbs & oregano.  Stir to combine

Serves 8.

***Now when you had this at the East Tesla Wine Tour, the meatballs had broken down & combined themselves into the tomato sauce, becoming one sauce.  Still very good, just different.  Make your choice if you want to go through the trouble of making the meatballs - I never will again!




                                                                                  Tri Tip Chili

 First cook tri-tips, either in the oven or BBQ, seasoned with garlic salt, garlic pepper and Pappy’s seasoning,(Costco).  Cut up the tri tip in small chucks, approx ½ inch square, at this point the meat can be frozen for later use.  The chili is best if made the day ahead.

 

In a large pot put the following ingredients:

2    Tri tips, cubed & cooked
2 -16 oz. cans Red Kidney beans
2 - 16 oz. cans Pinto beans
2 - 16 oz. cans White beans 
2 - 16 oz. cans BBQ beans
2 - 16 oz. cans Chopped tomatoes
4 - 8 oz. cans Tomato sauce
2 - 6 oz. cans Tomato paste
24 - 30 oz. Salsa, medium
4 tsp. Red Chili powder
2 tsp.
Garlic Pepper
2 tsp.
Garlic salt 
1 chopped yellow onion
64 oz. water  - more can be added if it gets too thick, you can also use beef stock

Let simmer for 3-4 hours & serve with condiments of your choice (sour cream, guacamole, cheese, Fritos, onions, etc)

Taco Soup

1 lb. ground beef
1 onion, diced
2 cloves of garlic, minced
1 bottle of V-8 or Bloody Mary mix (48oz.)
Powdered taco seasoning  (at least 2 Tbsp.)
16 oz. can diced tomatoes
Corn tortillas, cut into about 1 inch pieces (approximately 6)
About ½ cup chopped cilantro
Few tablespoons fresh lime juice
Avocado, diced

Any combination of the next 7 canned/frozen ingredients:
           Corn          

           Hominy

           Red kidney beans

           Black beans

           Pinto beans

           Cannellini beans

           Whole/half black olives

           Chopped Ortega chilies


Toppings:
Corn tortillas sliced thinly & fried until crisp
Sour cream
Grated cheese
Chopped cilantro
Lime wedges

Sauté’ ground beef until cooked through, adding both the onions & garlic about half-way through the process.  Then add taco seasoning to meat mixture.  Add the tomato-type juice & diced tomatoes. Let this simmer about 30 minutes, at least.  Then add remaining ingredients.  Adjust seasonings to your taste & add more tortillas to thicken if desired.

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