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Recipes
Grilled/Smoked Beaujolais Mushroom Pasta Salad
INGREDIENTS:
- 12 oz. tri-colored Fiori pasta, cooked al dente
- 2 oz. Cedar Creek Beaujolais Uncle Pierre
- 2 oz. Red wine vinegar
- 4 oz. Extra virgin olive oil
- 1 oz. Soy sauce
- 2 Cloves garlic, pressed or chopped fine
- Salt & pepper to taste
- 3 T Olive oil
- 1 T BBQ rub
- 16 oz. Mushrooms, cleaned and trimmed
- 2 C Ham, diced
- 2 C Mixed Greek olives
- 1 Small red onion, diced
PROCEDURE:
Mix Cedar Creek Beaujolais Uncle Pierre, red wine vinegar, olive oil, soy and garlic in small bowl, season with s&p and reserve.
Toss mushrooms with 3 T olive oil then sprinkle with BBQ rub and coat evenly. Grill or smoke for 5-15 minutes depending on temperature. In large bowl mix pasta, mushrooms, olives, ham, dressing and s&p to taste. Chill and serve with more Cedar Creek Beaujolais Uncle Pierre! Serves 10.
Recipe created and presented by Chef Scott McGlinchey, Q real American food in West Allis www.Qbbq.net, during the July 2006 "Ultimate Backyard Barbeque" at Cedar Creek Winery.
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