Chardonnay Clam Linguine

Terri Geiser

Ingredients:

• · 2 cans minced clams with juice
• · 1/2 stick of butter
• · 3/4 cup chopped onion
• · 3/4 cup Chardonnay
• · 1 tsp. prepared yellow mustard
• · 1/4 tsp. Tabasco Sauce
• · 1 large clove garlic, finely minced
• · 1 pint half and half
• · 2/3 cup grated Fontina cheese
• · 1/2 tsp. grated rind of lime
• · Juice of one lime
• · 1/4 tsp. Bitters
• · Linguine, dried or fresh

Instructions:

In a heavy pan add butter and onions. Sauté until tender. Add clams, juice, wine, mustard, Tabasco, and garlic.  Reduce by one-fourth. Add half-and-half, lime juice, lime rind, cheese, and bitters. Stirring constantly, reduce to a creamy texture. Pour over cooked linguine.

From Dry Creek vineyard

Recipes with Terri Geiser

During the holidays this simple but stylish recipes is easy to make with only 5 ingredients. It has a sweet and savory combination good with gingersnaps, fruit or crackers. Don’t worry about opening a bottle of wine and only using 2 tablespoons because it will pair wonderfully with the preserves and the cheese.

Prep time: 10 minutes
Total time: 14 minutes
Serves 12

Ingredients

1/2 cup pear preserves
2 tablespoons sweet white wine (try a Riesling)
1 1/2 teaspoons fresh thyme, chopped
2 (8 ounce) rounds Brie
1/4 cup walnuts, chopped
Fresh thyme springs and walnut halves to garnish

Instructions:

Combine the first 3 ingredients in a small bowl, set aside. Cut each round of Brie into 6 wedges. Place wedges close together on a lightly greased baking sheet and sprinkle with 2 tablespoons of the chopped walnuts. Bake at 450 degrees F for 4 minutes or just until cheese begins to soften in the center. Meanwhile, microwave preserves on high for 20 seconds or just until thoroughly heated. Remove the Brie from the baking sheet and place on a serving platter. Spoon melted preserves over the Brie and garnish

Turkey in Cream Sauce with Tomato Pasta Noodles Total time: 30 minutes Serves 4

Ingredients: 2 tablespoons butter 1/3 cup shallots, finely chopped 2 tablespoons yellow bell pepper, diced 1⁄4 teaspoon fresh herb, chopped, I like thyme for this recipe 1⁄4 cup semi dry white wine 2 tablespoons brandy 1⁄2 cup heavy cream 1⁄2 tablespoon freshly grated tricolor pepper 2 cups diced or shredded turkey or chicken Fresh grated Parmesan Reggiano cheese 1⁄4 cup butter to finish Tomato pasta, cooked al dente Salt to taste

Instructions: Melt butter in large skillet, add shallots and bell pepper and cook until tender; add herbs and cook until herbs are fragrant. Deglaze the pan with brandy and wine, heat until reduced by half. Reduce heat and add cream, pepper and turkey and cook until thickened. Top with butter, add pasta, toss to combine. Salt to taste

Terri’s Cooking Wiser Tips: Begin cooking pasta when you add the cream to the recipe. If the pasta is done before the sauce, take a spoonful of butter and toss into pasta to keep it from sticking. Don’t add too much, the sauce won’t cling to the pasta Cooking Pasta Tips

Make it your own: Add sundried tomatoes, chopped red bell pepper, artichokes and/or black olives Add sautéed mushrooms Use leftover beef (ground or roast shredded) plus 1 cup beef broth and red wine to replace white and tarragon- sound like beef stroganoff? Use different herbs and try the sauce over fish (dill, basil or tarragon)

Serves 6 Ingredients:

1 pound smoked sausage, cut 1/2″ thick

6 large chicken thighs 3 cups onions

Chopped 2 1/3 cups green bell pepper

Chopped 1 1/4 cups red bell pepper

Chopped 6 large garlic clove

Chopped 3 tablespoons fresh oregano

Chopped 2 tablespoons fresh thyme

Chopped 1 tablespoon Spanish smoked paprika

1 teaspoon onion powder

28 ounces tomatoes, canned, with juice

14 1/2 ounces chicken broth

1 cup dry white wine

3/4 cup olives, with pimiento

1 pound large shrimp, uncooked

Instructions: Sauté sausage in heavy large pot over medium heat until brown, about 4 minutes. Transfer to large bowl. Sprinkle the chicken with salt and pepper. Add chicken to pot and cook until browned, about 3 minutes per side. Transfer chicken to bowl with sausage. Pour off all but one tablespoon pan drippings. Add onions and bell peppers to pot; add paprika and onion powder. Sauté until vegetables are tender and light golden brown, about 15 minutes. Add garlic, oregano, thyme, sauté 2 minutes. Return sausage, chicken and any accumulated juices to pot. Add tomatoes with juices, chicken broth and wine. Bring to boil. Reduce heat; cover and simmer until chicken is cooked through, about 25 minutes. Uncover pot. Add olives and simmer until chicken is very tender and liquid is reduced to thin sauce consistency, about 40 minutes. Add shrimp and simmer just until cooked through, about 5 minutes longer. Season to taste with salt and pepper.

Terri Geiser

-Cooking with Terri Geiser-

This is a delicious, rich pork dish that can be served as the main dish or made into sandwiches; will become a party favorite. We tested this dish with several wines and the ___ Pinot Noir was by far the best choice. Ask Gene what he thought!

(Chinese Barbeque)

Serves 8

Ingredients:

¼ cup low sodium soy sauce

¼ cup hoisin sauce

3 tablespoons ketchup

3 tablespoons honey

6 cloves garlic, minced

2 teaspoons fresh ginger, grated, peeled

1 teaspoon sesame oil

2 pounds boneless Boston but pork roast, trimmed

½ cup chicken broth

Instructions:

Combine first 8 ingredients in a small bowl, stirring well with a whisk. Place in a large covered dish, add pork and marinate in refrigerator at least 2 hours, turning occasionally. Reserve the sauce. Place pork in slow cooker with chicken broth. Cover and cook on low for 8 hours. Remove pork from cooker and allow to cool. Slice or shred pork and add to cooker with remaining barbecue sauce. Cook on low for 30 minutes. Serve pork with sauce.

Lobster and Shrimp Risotto with Tomato Cream and Basil

Tomatoes and cream create a sensational flavor bringing together the softness in the cream and the acid in the tomato. My choice for a wine is an acidic white from Italy or even a good Gewerztraminer from France.

Serves 4-6

Ingredients:

1 ½ cups Arborio rice

2 tablespoon cooking oil

4 cups chicken stock or broth, low sodium

1 cup clam juice

1 large onion, diced

1 tablespoon fish sauce

½ pound 40 count shrimp

½ pound lobster meat

2 tablespoon butter

2 garlic cloves, minced

2 medium tomatoes, seeded and diced

1 cup tomato juice

½ cup mascarpone

1 tablespoon fresh basil, finely chopped

¼ teaspoon black pepper, freshly cracked

Instructions:

In a medium sauté pan heat butter, add garlic, shrimp and lobster. Cook until shrimp turns pink about 1-2 minutes per side and lobster is no longer translucent. Remove from heat and set aside. In a saucepan, bring the chicken stock to a simmer, cover and keep warm over low heat. In a large saucepan, heat the oil; add the onion, fish sauce and rice. Cook until onion is soft about 5 minutes. Add the clam juice, cook until the juice has absorbed. Add 1 cup of the stock and cook over moderate heat until nearly all the liquid is absorbed. Continue adding the stock ½ cup at a time, stirring until it is nearly absorbed between additions. Add tomato juice and tomatoes, continue cooking until juice is absorbed. The risotto is done when the rice is al dente and suspended in a creamy sauce. If the rice isn’t tender add a little more stock until desired doneness. Add shrimp, lobster and basil, cook an additional 2-3 minutes. Remove from heat,  add mascarpone and serve.

We had a busy weekend. First, Friday night was the taste of Farragut. We want to first thank all the food vendors/restaurants that participated. You forced me to work out two times the next day because I enjoyed so much of your food!

Next a special thank you to our beverage distributors who donated their time, efforts and product to allow you a great selection of wines and product to taste. ( by the way, reply back with your favorites!) Without these vendor/partners I think the flavor of the event would be totally different. Watch for a special offer with these products next week! For now we have piled up all the wines from the event at the front of the store so you can easily grab a few.

Cline winery has some great wines. We now carry 7 and are bringing another new one. We previewed two of the new ones at a Fox Den tasting on Saturday. Everyone enjoyed them tremendously. We now are stocking the Cool Climate Chardonnay and the Big Break Zinfandel. Incredibly delicious! See tasting notes below.

Lastly, I had dinner at Season’s Sunday. Chef Deron whipped up some incredible dishes to go along with Bogle wines. In particular, the pairing that went with the Petite Sirah and “Phantom” red blend was a grass feed beef number that had me sneaking into the kitchen looking for a second helping! We also brought in new a Petite Sirah Port that will knock your socks off.  At the end of the weekend, I considered that it was busy and I seemed constantly on the move. But what a tough life to live eating well and getting the opportunity to try great wines and be with good friends and customers.

I truly am a lucky, blessed man!

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Gene’s Blog 9/21/11

Greetings friends of “the station”. Does everyone have multiple events and functions planned while there is no Vols football game this weekend? We do!

For beginners, Friday night is the Taste of Farragut in the old Kroger parking lot. In the past liquor stores were not invited to participate. This year we have been and at wine tasting booths you’ll see promotional material showing some of the wines being sampled can be found here at Campbell Station Wine and Spirits. By Friday we will have some of the wines from the tasting that we like best stacked at the front of the store to make it easy for you to grab one. Come on by after the event and tell us which ones were your favorites.

On Saturday we are having a tasting of some great wines at Fox Den Country Club. Cline Vineyards  along with Knoxville Beverage are our partners in the event. We will be tasting a Chardonnay, a fabulous red blend called Cashmere and 3 Red Zinfandels. The event is from 4-6 at the clubhouse and anyone is invited to attend. The cost is $15 per person. Any wines purchased will also trigger a donation being made to the Susan G Komen fund for Breast Cancer Research. Look forward to seeing you there.

Last but not least, we’ll be at Chef Deron’s Seasons Restaurant Sunday to have a great dinner paired with Bogle wines. Marwan Bader will talk about the wines and how he selected them to pair up with the food. Marwan if you don’t know is a UT professor and a sommelier. Below is the menu, if you have know plans, I guarantee from attending the event in the past you will walk away with a full tummy and a smile on your face! The price is $55 plus tax and gratuity. Start time is 6:30 pm!

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August 18, 2011

Dear Friends and customers of “The Station”, We are in the process of refreshing website.  We wanted to keep the style of information we provide you but make it quicker and easier to read and use. We hope you like it and let us know about any new features or ideas you would like us to look into next time you stop by. Please go to our facebook page and “like” us. We have begun trying to give quick and easy updates and reminders about great wines, great bargains and sale items. Our Second Harvest Wine Tasting events will be re starting in December. We are working on a special function that we look forward to telling you about soon. We know many of you have enjoyed these events like we have but trying to compete in the next few months with UT Footbal is tough for the Second Harvest staff and us. Our Friday in store tastings will continue and we have announced an event we are doing at Fox Den to support raising funds for the Susan B Komen Breast Cancer fund. Hope you can join us at that tasting in September. As always we welcome your feedback and ideas. Stop on by, we are on your way!

Gene Treacy, Owner and chief bottle washer

Ride 'em Cowboy

Ingredients:

1 refrigerated pie crust
4 leeks, thinly sliced (about 2 cups)
4 garlic cloves, minced
olive oil
1 tablespoon mixed herbs (basil, thyme, parsley)
2 tablespoons Dijon style mustard
2 tablespoons cream
8 ounces goat cheese
3 eggs, beaten
4 slices hickory smoked bacon

Instructions:

Preheat oven to 400 degrees. Bake pie crust 7 minutes. Remove and cool. Meanwhile cook bacon in a large skillet. Remove bacon and add leeks and garlic to pan and sauté until tender adding a little oil if necessary. Remove from heat and cool. Combine goat cheese, eggs, herbs, mustard, and cream. Pour goat cheese mixture into crust. Top with leeks and bacon and bake until eggs set about 15 minutes. Remove, top with additional bacon if desired; slice and serve

Ingredients:
1 medium onion, finely chopped
3 cloves garlic, peeled and finely chopped
1 carrot, finely chopped
1 stalk celery, finely chopped
2 tablespoons olive oil
1 pound ground beef
½ pound pork
½ cup light red wine, (or a Rosé will work)
1- 6 ounce can tomato paste
2 -14 ounce cans diced tomatoes. Italian style
2 cups beef broth
½ teaspoon dried oregano
1 teaspoon fresh basil, finely chopped
½ cup Parmesan Reggiano cheese, shaved
Kosher salt and freshly cracked black pepper to taste
1 pound pasta

Instructions:
Heat the oil in a large skillet on medium high heat. Add the onion, garlic, carrot, and celery and cook until tender, about 10 minutes. Add the meat and cook until browned. Deglaze the pan with the wine.  Add the tomato paste, the diced tomatoes, broth, salt, pepper and the oregano. Cook the sauce over low heat, uncovered, for 2 hours. Stir frequently. Remove from the heat.

Cook the pasta according to package directions until al dente, drain well. Serve sauce over hot pasta and garnish with basil and shaved Parmesan Reggiano cheese.