Red, White & Blue

Attending the Senate hearing on the purposed Indian Creek Wilderness area, gave us a real look at how our government works. Although not quite as flashy as television makes it appear, it was still very interesting. We listened to 3 proposed bills, for 3 different states.  There were a handful of Senators that appeared and disappeared. Perhaps the Senate Energy and Natural Resources Subcommittee on Public Lands and Forests isn’t a priority for some senators? Most senators probably had more important things to do, like working out the proposed finance bill, or grilling the new Supreme Court justice nominee. Wouldn’t you rather grill a buffalo steak? In celebration of our great democracy, I am going to share with you my secret recipe for Red, White & Blue. Although it does not contain buffalo,  it makes a great side dish for grilled bison steaks. Enjoy!

Red, White & Blue

Serves 4 as entrée, or 6 as side dish.

Ingredients:

• 8 oz. Penne pasta, cooked to a firm el dente
• 1 Tb. butter
• 1 tsp. olive oil
• ½ onion, diced
• 2 cloves garlic, minced
• 4 oz. Portabellini mushrooms, sliced
• ½ cup sundried tomatoes, julienned
• 2 cups white wine +
• ¼ cup heavy cream
• ¼ cup freshly grated parmesan
• ½ cup fresh basil, julienned
• 4 oz. crumbled blue cheese

1. Prepare pasta, rinse under cold water and set aside.
2. In heavy 4 qt. saucepan, over medium high heat, add butter and olive oil.
3. Add onion and sauté until tender.
4. Add garlic and mushrooms and sauté for an additional 3 minutes.
5. Add sundried tomatoes and stir to incorporate.
6. Add white wine and bring to a full boil.
7. Reduce heat and let simmer. Reduce liquid to half.
8. Add cream and parmesan, stirring to incorporate. Increasing heat to bring to full heat. *If sauce becomes to thick add a splash more of wine.
9. Add basil and stir.
10. Divide pasta between 4 plates. Top with 1 oz. each of crumbled blue cheese.

Garnish with fresh basil floweret. Makes a great main dish, but also excellent served as a side dish with sliced buffalo roast or grilled buffalo steak. Absolutely delicious!

Wine Pairing:

2007, Cupcake Merlot, Central Coast, CA

This dark and earthy merlot has subtle hints of cherry and chocolate. Thick on the palate, with a smooth full finish, makes this a wonderful compliment to the rich pasta dish.