FROM GREEN RIVER CATTLE COMPANY
Steak Tips
1 T. olive oil
1 T. butter
steak tips
ground black pepper
salt
garlic powder
red, green and yellow bell peppers
Heat olive oil and butter in skillet.
Add steak tips and sauté. Add ground black
pepper, salt and garlic to taste. Remove tips
and sauté bell peppers for 3 minutes and
then place cooked tips back into skillet with
peppers.
Steak tips are ready to be served in many
ways –– over a bed of greens, rice or egg
noodles. They can also be used for kabobs
on the grills, beef stew, chili or steak tacos.
Tenderloin Appetizer
31/2 lbs. beef tenderloin
salt
pepper
olive oil
butter
cheddar cheese
Trim a whole beef tenderloin (remove silver skin). Tuck the tail of the tenderloin
underneath and tie with butcher’s twine. Rub the beef with pepper and salt. Heat a
roasting pan on top of the stove, adding butter and olive oil. Place beef in the
roasting pan in a hot oven (425 degrees) and roast for 25 minutes. The meat
thermometer internal temperature should be 135 degrees for medium rare or 150
degrees for medium. Remove from the oven and cool in a draft-free area.
Cut a block of cheddar cheese into square strips. When the beef is cool, slice thinly
and wrap a tenderloin slice around a piece of cheese. Arrange on platter for an
elegant appetizer.
FROM CHRISMAN MILL VINEYARDS
Sweet Berry Wine Sauce
2 c. Chrisman Mill Vineyards Sweet Riverbend Red Wine
11/2 T. cornstarch
2 T. sugar
1/2 c. cold water
Cook wine over medium heat for 10 minutes on stove. Add sugar and thicken with
cornstarch and water mixture. Enjoy drizzled over cheesecake.
Honey Mead Caramel Sauce
2 c. Chrisman Mill Vineyards Honey Mead
1/2 c. cold water
11/2 T. cornstarch
1/2 c. brown sugar
8-10 Kraft caramels
Heat honey mead over medium heat in a saucepan for 10 minutes. Add sugar and
caramels and melt. Thicken with cornstarch and water mixture.
New York-Style Cheesecake with a Toasted Pecan Crust
3 8-oz. packages cream cheese
4 eggs
2 small cans Eagle Brand sweetened
condensed milk
Juice of one fresh lemon
Zest of 1/2 lemon, diced
1 T. vanilla
Crushed pecans
Using a springform pan, coat generously and layer almonds on bottom and along
sides. Bake in a 350-degree oven for 10-15 minutes until pecans are lightly toasted.
Meanwhile, combine all other ingredients in a bowl and mix with mixer for 10-15
minutes at high speed until mixture is light and no lumps are present.
Pour cheesecake mixture into springform pan with toasted pecans. Bake at 350
degrees for
30-45 minutes until lightly brown along edges.
Smoked Pork Tenderloin with a Rosemary Red Wine Sauce
1 c. Chrisman Mill Vineyards Norton Wine
1 medium-sized pork tenderloin
1 c. whipping cream
1/2 c. beef broth
2 T. butter
1/4 tsp. granulated garlic
1/2 tsp. sugar
1 sprig fresh rosemary –– use half in the sauce and half as garnish
Smoke the pork tenderloin in a grill or smoker until done. Melt butter over medium
heat in saucepan. Add all remaining ingredients to pan and sauté. Thicken sauce
with cornstarch, Serve over sliced smoked medallions of pork. Garnish with
remaining fresh rosemary.
FROM OLIVE BRANCH CUISINE LLC
Basilicata House Salad
1 package baby field greens, lettuce or baby spinach
1 c. diced fruit (pear, apple, mango, cantaloupe, blueberries, strawberries or
seasonal fresh fruit of choice)
1/2 c. shredded cheese (smoked mozzarella flavors well with sauce)
1/4 c. shredded carrots
1/4 c. purple cabbage
grape tomatoes
cooked bacon, crumbled (to taste)
croutons, fried onions or chow mein noodles top salad
4-6 oz. Basilicata Gourmet Salad Dressing and Sauce
Toss all ingredients together with sauce.
Basilicata Formaggio Spread
1 8-oz. package cream cheese
1/4 c. Parmesan cheese
3 T. Basilicata Gourmet Salad Dressing and Sauce
Mix with mixer or in food processor and enjoy with crackers, bread, vegetables or as
a sandwich spread.
Basilicata Meat Marinade (for poultry, pork, lamb or seafood)
Pierce thawed meat with fork tines and place into a large sealable food-safe bag.
Pour enough Basilicata inside of bag so outside of meat is lightly coated. Press as
much air out of bag as possible and close. Refrigerate for a minimum of
4 hours (overnight is best).
After the meat has been marinated, place meat in a greased baking dish or pan and
season to taste with salt and pepper. Bake at 325 degrees (proper food-safe
temperature center is 160 degrees minimum). Deglaze pan with 16 ozs. water when
meat is about three-fourths of the way cooked. Use the strained gravy to top meat for
serving.
An alternate method is to use Basilicata as a glaze instead of a marinade by
brushing it on the meat or vegetables in the last few moments of the cooking process
to add a sweet-and-sour glaze.
CHRISMAN MILL WINERY
2385 Chrisman Mill Road
Nicholasville, KY 40356
(859) 881-5007
www.chrismanmill.com.
GREEN RIVER CATTLE COMPANY
P.O. Box 82
101 Industrial Park Road
Greensburg, KY 42743
(270) 932-9677
www.greenrivercattle.com
OLIVE BRANCH CUISINE
(502) 742-2793
www.olivebranchcuisine.com
Steak Tips
1 T. olive oil
1 T. butter
steak tips
ground black pepper
salt
garlic powder
red, green and yellow bell peppers
Heat olive oil and butter in skillet.
Add steak tips and sauté. Add ground black
pepper, salt and garlic to taste. Remove tips
and sauté bell peppers for 3 minutes and
then place cooked tips back into skillet with
peppers.
Steak tips are ready to be served in many
ways –– over a bed of greens, rice or egg
noodles. They can also be used for kabobs
on the grills, beef stew, chili or steak tacos.
Tenderloin Appetizer
31/2 lbs. beef tenderloin
salt
pepper
olive oil
butter
cheddar cheese
Trim a whole beef tenderloin (remove silver skin). Tuck the tail of the tenderloin
underneath and tie with butcher’s twine. Rub the beef with pepper and salt. Heat a
roasting pan on top of the stove, adding butter and olive oil. Place beef in the
roasting pan in a hot oven (425 degrees) and roast for 25 minutes. The meat
thermometer internal temperature should be 135 degrees for medium rare or 150
degrees for medium. Remove from the oven and cool in a draft-free area.
Cut a block of cheddar cheese into square strips. When the beef is cool, slice thinly
and wrap a tenderloin slice around a piece of cheese. Arrange on platter for an
elegant appetizer.
FROM CHRISMAN MILL VINEYARDS
Sweet Berry Wine Sauce
2 c. Chrisman Mill Vineyards Sweet Riverbend Red Wine
11/2 T. cornstarch
2 T. sugar
1/2 c. cold water
Cook wine over medium heat for 10 minutes on stove. Add sugar and thicken with
cornstarch and water mixture. Enjoy drizzled over cheesecake.
Honey Mead Caramel Sauce
2 c. Chrisman Mill Vineyards Honey Mead
1/2 c. cold water
11/2 T. cornstarch
1/2 c. brown sugar
8-10 Kraft caramels
Heat honey mead over medium heat in a saucepan for 10 minutes. Add sugar and
caramels and melt. Thicken with cornstarch and water mixture.
New York-Style Cheesecake with a Toasted Pecan Crust
3 8-oz. packages cream cheese
4 eggs
2 small cans Eagle Brand sweetened
condensed milk
Juice of one fresh lemon
Zest of 1/2 lemon, diced
1 T. vanilla
Crushed pecans
Using a springform pan, coat generously and layer almonds on bottom and along
sides. Bake in a 350-degree oven for 10-15 minutes until pecans are lightly toasted.
Meanwhile, combine all other ingredients in a bowl and mix with mixer for 10-15
minutes at high speed until mixture is light and no lumps are present.
Pour cheesecake mixture into springform pan with toasted pecans. Bake at 350
degrees for
30-45 minutes until lightly brown along edges.
Smoked Pork Tenderloin with a Rosemary Red Wine Sauce
1 c. Chrisman Mill Vineyards Norton Wine
1 medium-sized pork tenderloin
1 c. whipping cream
1/2 c. beef broth
2 T. butter
1/4 tsp. granulated garlic
1/2 tsp. sugar
1 sprig fresh rosemary –– use half in the sauce and half as garnish
Smoke the pork tenderloin in a grill or smoker until done. Melt butter over medium
heat in saucepan. Add all remaining ingredients to pan and sauté. Thicken sauce
with cornstarch, Serve over sliced smoked medallions of pork. Garnish with
remaining fresh rosemary.
FROM OLIVE BRANCH CUISINE LLC
Basilicata House Salad
1 package baby field greens, lettuce or baby spinach
1 c. diced fruit (pear, apple, mango, cantaloupe, blueberries, strawberries or
seasonal fresh fruit of choice)
1/2 c. shredded cheese (smoked mozzarella flavors well with sauce)
1/4 c. shredded carrots
1/4 c. purple cabbage
grape tomatoes
cooked bacon, crumbled (to taste)
croutons, fried onions or chow mein noodles top salad
4-6 oz. Basilicata Gourmet Salad Dressing and Sauce
Toss all ingredients together with sauce.
Basilicata Formaggio Spread
1 8-oz. package cream cheese
1/4 c. Parmesan cheese
3 T. Basilicata Gourmet Salad Dressing and Sauce
Mix with mixer or in food processor and enjoy with crackers, bread, vegetables or as
a sandwich spread.
Basilicata Meat Marinade (for poultry, pork, lamb or seafood)
Pierce thawed meat with fork tines and place into a large sealable food-safe bag.
Pour enough Basilicata inside of bag so outside of meat is lightly coated. Press as
much air out of bag as possible and close. Refrigerate for a minimum of
4 hours (overnight is best).
After the meat has been marinated, place meat in a greased baking dish or pan and
season to taste with salt and pepper. Bake at 325 degrees (proper food-safe
temperature center is 160 degrees minimum). Deglaze pan with 16 ozs. water when
meat is about three-fourths of the way cooked. Use the strained gravy to top meat for
serving.
An alternate method is to use Basilicata as a glaze instead of a marinade by
brushing it on the meat or vegetables in the last few moments of the cooking process
to add a sweet-and-sour glaze.
CHRISMAN MILL WINERY
2385 Chrisman Mill Road
Nicholasville, KY 40356
(859) 881-5007
www.chrismanmill.com.
GREEN RIVER CATTLE COMPANY
P.O. Box 82
101 Industrial Park Road
Greensburg, KY 42743
(270) 932-9677
www.greenrivercattle.com
OLIVE BRANCH CUISINE
(502) 742-2793
www.olivebranchcuisine.com
