Busby Vineyards Passport 2008

Lentils with Spanish Chorizo

3 ½ cups chicken stock
½ cup Busby Chardonnay
2 cups dried lentils
½ cup each diced onion, diced carrots and diced celery
¼ cup chopped garlic

sea salt, white pepper and smoked Spanish paprika

Sauté garlic, onion, celery and chorizo. Sautee until onions are translucent. Add carrots and lentils. Sautee for a couple of minutes add liquid. Cover and let simmer for 20 minutes then remove cover and simmer for 5 more minutes. Serve with crusty French bread and a nice glass of Busby Chardonnay or Syrah.

Fried White Beans

2 cans white beans
3 cloves garlic 3 sage leaves
2 cups rice flour
2 cups All Purpose flour
1 teaspoon chili powder
¼ teaspoon pepper

1 ½ cup buttermilk

1 cup extra virgin olive oil
¼ cup Chili Oil

¼ cup grated Parmesan Cheese

empty beans into a zip lock bag and add garlic cloves and sage. Refrigerate overnight.
Strain and put in buttermilk. Remove from buttermilk and toss in flour, chili and pepper mixture.
Heat olive oil to high heat and with slotted spoon, or fingers, remove beans from flour and place in
Hot oil. Add chili oil and sauté until beans are crispy. Remove beans from oil and place on paper towel
To remove extra oil. Sprinkle with parm and serve warm with a nice glass of Busby Viognier.

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