Recipe of the Month by Rich |
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A couple of timely recipes
AFC Potato Skins "Go Colts"
Directions:
Toppings: Mayonnaise mixed with mustard and hot sauce, sliced fried pork cutlets, chopped tomato and diced red onion
How to Make AFC Potato Skins:
Pierce 4 large russet potatoes with a fork. Bake directly on the oven rack at 350 degrees until tender, about 1 hour. Let cool, then quarter lengthwise and scoop out the flesh, leaving a 1/4-inch shell. Brush both sides with melted butter and season with salt and pepper. Bake, skin-side up, at 450 degrees until crisp, about 15 minutes. Add your favorite team toppings. (For cheesy skins, flip the baked shells over before topping, sprinkle with 1 cup grated cheddar cheese and bake an extra 5 minutes.)
OR
NFC Potato Skins "Go Saints"
Directions
Toppings: Assorted sliced Italian deli meats, provolone, olive salad and sliced pepperoncini
How to Make NFC Potato Skins:
Pierce 4 large russet potatoes with a fork. Bake directly on the oven rack at 350 degrees until tender, about 1 hour. Let cool, then quarter lengthwise and scoop out the flesh, leaving a 1/4-inch shell. Brush both sides with melted butter and season with salt and pepper. Bake, skin-side up, at 450 degrees until crisp, about 15 minutes. Add your favorite team toppings. (For cheesy skins, flip the baked shells over before topping, sprinkle with 1 cup grated cheddar cheese and bake an extra 5 minutes.)
Rich
Recipes courtesy Food Network Magazine |
Promotions
And again Jeff Kern was the winner from December and receive his coupon for a nights stay at Wine Country RV Park. There were quite a few that solved this one but Jeff again was quickest. The answer was "Since he is a butcher, he weighs meat."
We had a drawing for those that participated in our survey and Rich Olson won the drawing.
Here is this months riddle -
What is the name of the winery in the Red Wine & Chocolate picture above.
with RIDDLE in the subject line will recieve a free one night stay.
and find out when we have Toofur Tuesday and get a second night free when
you check in on these Tuesdays. |
On The Wine Front
Many of you expressed an interest in educational seminars about wines and wine making. Rich has been working on arrangements for you to have private events at a number of the wineries and vineyards to help get you up to speed as an expert Sommelier. We are anxiously looking forward to the completion of the Walter Clore Wine and Culinary Center that is located in Prosser. When complete, this will be one of the premier wine education sites in the world right in the middle of Wine Country in Prosser. Make sure you ask our concierge at our desk about wine related things happening in Prosser.
Red Wine & Chocolate - the first time that I heard about this I thought, "That's crazy. A dry tart red wine with sweet dark chocolate- that'll make you pucker!" Boy, I couldn't have been more wrong. The dark chocolate brings out some amazing subtle flavors to tickle you palate. Things that you have never tasted in a wine come out. This is one event you really don't want to miss. See you Feb. 12th.
*Wine Lover Alert* Reservations for Spring Barrel Tasting in April is filling rapidly so get your reservations soon. If you would like a more laid back weekend with almost all of the same events, consider pre-Spring Barrel Tasting weekends. Many of the same wineries that are participating in Spring Barrel Tasting will also do barrel tasting the week before. Give this one a try.
Entertaining Newsletter
The wineries in Prosser are going all out to provide a great experience when you visit their tasting rooms. Here is a list of things for the next few months.
Feb. 6th
McKinley Springs
Feb. 11th
Milbrandt Vineyards
Feb. 13th
Desert Winds
Feb. 14th
Kestrel Vintners
Feb. 12th -15th
All Wineries
Kestrel Vintners
Desert Wind
April 16th-18th
Many Wineries
Pre-Barrel Tasting
April 23rd-25th
Many Wineries
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