Think Outside the Barn

Friday Fixin's - Beef Braised in Sweet White Wine

Here's another great idea for a Valentines' Day dinner at home with the family or for two with leftovers. Combine hearty Missouri beef with sweet white wine for a delicious flavor combination - and a unique twist on more traditional recipes using red wines. AgriMissouri member Yellow Farmhouse Winery is featured in this month's Valentine's Gift Guide and their Traminette would be a great wine to try in this recipe. Show your sense of adventure and celebrate by cooking with Missouri wines!

Ingredients: (Serves 4-6)

3 tablespoons extra virgin olive oil
2 -3 lbs beef brisket, boneless beef chuck or beef short ribs
salt
black pepper
3 large onions, sliced
1 tablespoon minced garlic
2 -3 medium carrots, cut into chunks
1 cup sweet white wine (like Sweet Talkin' Blond Traminette White from Yellow Farmhouse Winery)

Directions:

1. Add 2 tablespoons oil in a large skillet over med-high heat; wait a minute or so and when the oil is hot, add the beef.
2. Brown the beef well on both sides, about 10 minutes, adjusting heat so the meat browns but does not burn.
3. Sprinkle the meat with salt and pepper as it browns.
4. Transfer meat to a plate; decrease heat to medium.
5. Add the remaining oil and vegetables to the skillet; stir once, then cover.
6. Cook for 10-15 minutes, stirring once or twice, until the onions are browned, dry, and almost sticking to the pan.
7. Uncover, then add the wine and stir.
8. Add in the meat and cover again.
9. Adjust the heat so the mixture simmers steadily but not violently and cook until the meat is tender (this may be as short as 90 minutes or as long as 3 hours).
10. Transfer meat to a cutting board; let it rest for a couple of minutes.
11. Taste and adjust the sauce seasoning; you should be able to taste the pepper.
12. If the mixture is very thin (unlikely), boil it down for a few minutes, as needed.
13. Carve the meat and serve it with the sauce spooned over it.

Recipe from Food.com and image from Nuggetmarket.com.

Friday Fixin's - Nutty Stuffed Chops

Looking for a great dinner for two idea for New Year's Eve? Try cooking together this year. This recipe combines some really great flavors for a new approach to pork chops. Take some carrots out of your root cellar and use Missouri pork and pecans to make this dish truly local. Serve with a side of roasted Brussels sprouts, sauteed pears and a glass of your favorite Missouri wine.

4 bone-in pork loin rib chops, 1 1/4 inches thick
1/2 cup carrot, shredded
1/4 cup pecans, chopped
1/4 cup crumbled blue cheese
1 green onion, thinly sliced
1 teaspoon Worcestershire sauce
1/4 cup plain yogurt
4 teaspoons flour
3/4 cup milk
1/2 teaspoon chicken bouillon granules
Black pepper

For stuffing, stir together carrots, pecans, blue cheese, green onion and Worcestershire sauce in small bowl. Cut an opening in each chop from the outer edge; widen opening into a pocket, being careful not to cut through to the other side of the chop. Fill chops with equal amounts of the stuffing, then secure with toothpicks.

Grill, covered, over medium fire until internal temperature of chops is 160 degrees.
For sauce, stir together yogurt and flour in a small saucepan. Whisk in the milk, chicken bouillon granules and black pepper to taste. Cook over medium heat until thickened and bubbly, whisking constantly. Cook and whisk 2 minutes longer.

To serve, remove toothpicks and spoon sauce over chops.
 
Recipe from ruralmissouri.org and image from myrecipes.com.

Thanking farmers throughout the holiday season

Deviled eggs.
Turkey.
Mashed potatoes. 
Stuffing. 
Rib roast.
Pork tenderloin.
Sweet corn.
Green bean casserole.
Pumpkin pie.

Whether your Thanksgiving meal includes the full spread of holiday foods above or incoporates none of those items, don’t forget to say thanks to your farmers today throughout the holiday season. From family gatherings to meals filled with fresh produce, meats and dairy products, Missouri farmers help make many holiday traditions possible, and more enjoyable.

We kicked off the season November 21, just ahead of Thanksgiving Day, with National Thank A Farmer Day. Thank A Farmer Day is an annual celebration recognizing the contributions and sacrifices farmers and farm families make every day and a great reminder of where our food (and fuel and fiber) comes from throughout the year! It's also a great reminder to all of us to keep the hardworking men and women of Missouri agriculture in mind was a give thanks, celebrate and enjoy the season.

Friday Fixin's - Gazpacho Steak Salad

For a yummy combination of steak and veggies, give this recipe from Missouri Beef Industry Council a try. Pear tomatoes are in abundance right now and the combination of yellow and red varieties will make this dish pop. Add some green peppers, fresh cilantro, garlic and cucumbers to your fresh (Missouri!) beef and you can count on this being a healthy and delicious dinner sure to get great reviews from family and friends.  

Thinking of serving this for a special event? Try pairing it with a glass of Missouri wine from one of the 121 wineries spread across the state.

Salad Ingredients

• 1 lb beef shoulder steak or 1 lb beef top round steak, cut 1 inch thick
  Try AgriMissouri member US Wellness Meats
• 1 can (5−1/2 oz) spicy 100% vegetable juice
• 8 cups mixed greens or 1 package (10 oz) romaine and leaf lettuce mixture
• 1 cup baby pear tomatoes, halved
• 1 cup cucumber, cut into thin slices
• 1 cup chopped green bell pepper
• Salt and pepper

Crunchy Tortilla Strip Ingredients

• 2 corn tortillas

Dressing Ingredients

• 1 can (5−1/2 oz) spicy 100% vegetable juice
• 1/2 cup chopped tomato
• 1/4 cup finely chopped green bell pepper
• 1 tbsp red wine vinegar
• 1 tbsp chopped cilantro
• 2 tsp olive oil
• 1 clove garlic, minced

Gazpacho Salad Method

Place beef steak and 1 can vegetable juice in food−safe plastic bag; turn steak to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight.

Combine dressing ingredients; refrigerate. Combine lettuce, teardrop tomatoes, cucumber and 1 cup green bell pepper; refrigerate.

Remove steak from marinade; discard marinade. Place steak on grid over medium, ash−covered coals. Grill shoulder steaks, uncovered, 16 to 20 minutes for medium rare to medium doneness (top round steak 16 to 18 minutes for medium rare doneness; do not overcook), turning occasionally. Carve steak across the grain into thin slices. Season with salt and pepper, as desired.

Meanwhile prepare Crunchy Tortilla Strips. Add steak to salad mixture. Drizzle with dressing and top with tortilla strips.

Crunchy Tortilla Strips Method

Heat oven to 400°. Cut 2 corn tortillas in half, then crosswise into 1/4−inch wide strips. Place strips in single layer on baking sheet. Bake 4 to 8 minutes or until crisp.

Recipe from Missouri Beef Industry Council and photo from Beef It's What's for Dinner

Friday Fixin's - Morel Mushroom Pasta

We started thinking about morels when we saw a post by The Urban Farming Guys sharing that they found 210 morel mushrooms yesterday in a burned out forest in St. Louis. One member of the team even encouraged their relatives to get out there and start hunting (who we can't name to protect their favorite hunting spot!) - she came back with a heaping colander of morels.

If you don't have a guide willing to share their favorite spots and advice, try taking a look at the Missouri Department of Conservation tips for seeking out these treasures before you go mushroom hunting.

After you've found your morels, there are many ways to prepare them.  One option is to slice the mushrooms and soak them for an hour in saltwater - then try this recipe from St. Louis Chef Chris Desens who now teaches at the Culinary Institute of St. Louis at Hickey College. This was the AgriMissouri winning recipe at the 2003 Governor's Conference on Agriculture and a special feature in the Spring 2004 edition of Green Horizons magazine by the University of Missouri Center for Agroforestry and the College of Agriculture, Food and Natural Resources.

Morel Mushroom Pasta - AgriMissouri Gold Medal Winner
2 ½ oz. Fresh Black Pepper Fettuccine
1 Tbs. Clarified Butter
2 tsp. Shallots, minced
½ cup morel mushrooms (Chef Desens recommends Ozark Forest Mushrooms if you can't find your own)
¼ cup Asparagus, peeled, blanched and diced
1 Tbs. Stone Hill Winery Seyval
½ cup Heavy Cream
1 Tbs. Roasted Garlic
¼ cup Burger's Country Ham, diced
1 Tbs. Lemon Zest
1 Tbs. Fresh Basil, minced from Herb Gathering, Inc
1 tsp. Fresh Tarragon, minced from Herb Gathering, Inc
1 tsp. Fresh Parsley, minced from Herb Gathering, Inc
1 tsp. Fresh Chives, minced from Herb Gathering, Inc
2 Tbs. Whole Butter
¾ cup Parmesan Cheese
To Taste: Salt and Pepper from McCarthy Spice and Blends

In a large pot, bring water to a boil. Add salt and pasta. Heat a large sauté pan over high heat. Add clarified butter. Once the butter is hot, add the shallots and morel mushrooms. Allow to sauté for one minute. Add asparagus. After another minute, deglaze pan with Stone Hill Winery Seyval. Reduce heat and add the heavy cream and the roasted garlic. Stir and allow to reduce. Check the pasta. When done, add to the pan along with the rest of the ingredients. Taste and adjust seasonings. Serve in a warm pasta bowl. Serves 1

 Morel Mushroom photo courtesy of the Missouri Department of Conservation.

New AgriMissouri Gift Guide Filled with Springtime Treats

Whether you're looking to surprise your favorite gardener, celebrate a special birthday or treat yourself this spring, the AgriMissouri Gift Guide has you covered.  The newest edition of the guide features fresh plants, seeds and garden accessories, as well as sauces, salsas, rubs and brats for the year's first barbeque.  The guide also includes wines, lotions and a trip to Powell Gardens for those looking to relax with the beautiful springtime weather!

Check out those items and many more online at AgriMissouri.com.  The suggestions all include photos and are linked directly to each member's website or Facebook page.  The items are hand-selected by the AgriMissouri team and organized by price - from under $10, to $25, $50 and $100 - great for shoppers looking for a gift that's sure to impress without blowing the budget.

Click on over to AgriMissouri.com to check out the AgriMissouri Gift Guide, and all of the fantastic options for locally grown and produced gifts this holiday season from our AgriMissouri members!

Navigating Missouri Wine Country has never been easier!

Missouri Wines is pleased to announce the arrival of the 2012 Missouri Wine Brochure. Featuring 111 wineries and an easy-to-read map, the brochure guides patrons throughout Missouri and highlights the state’s distinct grape varietals, gourmet foods and breathtaking scenery. The updated wine trail list and new format, which displays wineries by region, allows users to navigate Missouri Wine Country with ease. 

“We want folks to navigate through Missouri wine country the way that fits their lifestyle, so we offer multiple tools to meet their needs,” said Jim Anderson, executive director of the Missouri Wine and Grape Board (MWGB). 

The MWGB has also launched an Android version of its successful iPhone app to further assist those exploring Missouri Wine Country. 

Links to the apps, as well as a downloadable brochure can be found at www.missouriwine.org. To receive a paper copy of our brochure, stop by a Missouri Winery, call (800) 392-9463 or email missouri.wine@mda.mo.gov.

2012 Midwest Grape and Wine Conference

AgriMissouri was in St. Charles last weekend (February 10 and 11) at the 2012 Midwest Grape and Wine Conference. What a great experience! We met industry leaders including viticulturists, grape growers, winemakers, and wine connoisseurs. Sessions included valuable information on beginning and advanced growing and marketing techniques for vineyard and winery owners.

We were able to help make the wine-food connection by showcasing many of AgriMissouri's value-added members to winery owners and consumers from California to North Carolina and many in between. It's always great to display the diversity of what AgriMissouri has to offer. Newer growers and winery owners were also able to discuss AgriMissouri membership and its benefits for their own agribusinesses.

Missouri wines were available for tasting during the lunch hour. With 114 wineries in Missouri, there was a lot to choose from. Through the Missouri Winery Passport and Journal, you can experience many of these wineries yourself with the opportunity to receive stamps and redeem them for rewards. We came up with some of our favorites, so now it's up to you to visit "The Country's First Wine Country" and don't forget to download your free Missouri Wines iPhone app to begin your adventure.

In the News - Research results in significant breakthroughs for grape, wine industry

Missouri's wine industry is one of our state's gems.  With vineyards dating to the 1840s and many award-winning varietals and vintages, Missouri wine is something of which we can all be proud. Recently, researchers at Missouri State University announced that their work exploring our state grape, Norton, has yielded exciting results that stand to strengthen Missouri's wine industry in the future.

Read more about their research and what sequencing the grape's genome may mean for the future of Missouri's wine industry in the article below from Missouri's State University's W.H. Darr School of Agriculture and the Vitus Gene Discovery Program at the Center for Grapevine Biotechnology.

Research results in significant breakthroughs for grape, wine industry

Researchers at the Vitus Gene Discovery Program at the Center for Grapevine Biotechnology in Missouri State University’s W. H. Darr School of Agriculture announced two major breakthroughs that will impact grape and wine industries in Missouri and the Midwest.

The first discovery concerns the whole genome of Norton, the state grape of Missouri, which has now been sequenced. Although the whole road map of the genetic landscape will take years to complete, the raw genomic sequences shed the first glimpse on the genetic mystery shrouding the origin and legends of a true North American wine grape.

“I’m happy to report that raw DNA sequences of Norton grape have been acquired by Missouri State University,” said Dr. Wenping Qiu, research professor at the Mountain Grove campus. “It is an historic moment for the Vitis Gene Discovery Program and a milestone for the Missouri grape and wine industry. It unveils the genetic codes for determining the beauty of the dark blue berry, the special trait of disease resistance and the unique flavor of Norton wine.”

Genome sequences bear the script of dictating the traits of scientific curiosity and agricultural significance. Norton’s whole genome sequence will allow a comparison of the genetic elements of two largely different grape varieties of Eurasian and North American origin and will accelerate the speed of finding genetic markers for the traits of special interests such as disease resistance and berry quality. It also will provide genetic guidelines for the molecular breeding of new grape varieties and help promote public curiosity, positive perception and preferential reception of Norton.

The second discovery concerns the first DNA virus ever discovered in grapes. The genome of the new virus is a double-strand circular DNA molecule. Close association of this DNA virus with an emerging grape disease will lead to a more detailed study of the new virus that will help prevent further spread of the virus and the loss of grapevines in vineyards. According to Qiu, the new virus also poses many questions, such as where it originates, how it spreads to commercial vineyards, if it is widely distributed in vineyards worldwide, and more intriguingly, if it is present in wild grapevines that are native to North America.

“In 2009, we applied a new technology, the deep sequencing of small RNAs, which allowed us to acquire thousands of sequences of virus-derived small snips,” Qiu said. “We discovered a large number of small sequences that are very similar to a group of DNA viruses that have not been reported in grapevines. After we sequenced these fragments, we were able to assemble the whole genome of a DNA virus of grapevines. We also conducted a survey of diseased vines that show translucent vein-clearing and vine decline symptoms in grape varieties that are grown in Missouri, Illinois and Indiana. We found that the newly discovered virus is closely associated with the vein-clearing symptom, so we gave it the provisional name Grapevine vein-clearing virus (GVCV).”

Norton (a.k.a. Cynthiana) is the oldest native North American wine grape and holds a privileged position in Midwest grape and wine industry. It has been cultivated in the Midwest region for more than 150 years. The production of Norton grapes is the highest among all grape varieties and represents 20 percent of all grape production in the state of Missouri.

On July 11, 2003, Norton/Cynthiana was designated as the state grape of Missouri. Norton wine is known for its intense flavor, rich color and full body. It is an icon of Missouri red wines, and is also becoming a nationally-acclaimed premium red wine.

Two prominent characteristics of Norton grapevines are high levels of resistance to powdery mildew, downy mildew and harvest rot diseases, including black rot, bitter rot and bunch rot, the most destructive fungal diseases on grapes worldwide; and high levels of anthocyanins that are associated with the health benefits of consuming grapes and wines. Norton is an exceptionally hardy grape variety and can be grown with minimum applications of pesticides.

These research breakthroughs are a result of years of effort by graduate students, postdoctoral research associates and research faculty at the Center for Grapevine Biotechnology.

The Vitus Gene Discovery Program has been financially supported by the United States Department of Agriculture, with Congresswoman Jo Ann Emerson and former Senator Kit Bond instrumental in securing funding for the project.

View the original article here: http://news.missouristate.edu/2011/09/07/breakthroughs-for-grape-wine-industry/.

Know Local, Buy Local, Eat Local: St. James Winery

 This week’s featured AgriMissouri member is the St. James Winery. The St. James Winery was opened in 1970 by Jim and Pat Hofherr. The couple had always dreamed of starting a winery and finally took the leap. The first year the winery produced about 3,400 cases of wine and two of those wines have become legendary. Velvet Red and Velvet White have been bestsellers for years and have won hundreds of awards.

The popularity of St. James Winery has continued to grow throughout the years and annually produces around 200,000 cases. To keep up with the demand many changes have occurred, vineyard acreage has increased, the cellar has been enlarged, twist-cap bottling line has been added, the warehouse has expanded and its distribution network has increased. However there is one thing that has not change; the winery still remains family owned and operated.

These changes made St. James Winery one of the most modern and best-equipped wineries in the state. In 2006 St. James Winery was included in Wine Business Monthly’s Top 10 Hottest Small Brands in the US, and in 2009 Critics Challenge named St. James Winery “Winery of the Year-Eastern US.”Their variety of wines are distributed throughout the Midwest and South

An interesting fact about the St. James Winery is that they are in full swing of celebrating National  Blueberry Month. The winery is selling a great blueberry wine filled with blueberry aromas and flavors. Check out the winery's website to find more information about their wines and history.