Tank Garage Winery

Method

Beef Bourguignonne:
Step one
Heat oven to 325º F

Step two
Pat cubed beef dry with paper towels and generously season with salt and pepper. In a dutch oven, heat one tablespoon of olive oil until you begin to see the oil begin to slightly ripple. Working in batches, sear the beef until browned on all sides, draining the pan between batches, and adding a fresh tablespoon of olive oil per batch. Once browned, remove meat from pan and set aside for future use. 
Tip: Don't overcrowd the pan and get a deep brown crust on all sides of the beef. This will further enhance the flavor of your stew.

Step three
Add onions, celery and carrots to pan over medium heat and cook, gently scraping the fond (seared brown bits from the beef) from the bottom of the pan. Season with salt and pepper. Once the vegetables begin to soften (about five minutes), add garlic and tomato paste cook for an additional three to five minutes. The tomato paste should begin to turn a dark rust color. 

Step four
Add wine, beef broth, bay leaf, thyme and seared beef to the pot and stir to combine. Bring to a simmer over medium heat, place lid on the pot, and place in the pre-heated oven for two hours.
Tip: Use low or no-sodium beef broth to have full control of your seasoning level. 
Tip #2: Use inexpensive (but drinkable) red wine. No need to waste the Wild Eyes!

Step five
Remove pot from oven and add diced potatoes. Place back into the oven and cook for an additional hour, or until all the vegetables are cooked, beef is tender and the broth has thickened. Remove bay leaf and season to taste with salt and pepper. Allow stew to cool to room temperature before assembling pot pie. 
Tip: Prepare Beef Bourguignonne the day before making pot pie – the flavor will improve if you give them a chance to meld together overnight.

Pie Crust:
Step one
Place flour and salt in a bowl and whisk combine. Add cold butter and rub into the flour using your hands. Once the pieces of butter resemble the size of small peas, add cold water a little bit at a time, mixing the dough with your hands until it just beings to come together. Tip: Dough may look a bit crumbly at this point, but will hold together if you pinch it between your fingers.

Step two
Empty dough mixture onto a clean, flat surface and gently knead to form a disk. Wrap tightly with plastic and chill in the refrigerator for one hour.

Assembly:
Step one
Preheat oven to 375º 

Step two
Transfer Beef Bourguignonne to a 9" cast iron skillet and fill to a little less than an inch from the top. Do not overfill – the filling will bubble over the crust while cooking in the oven.

Step three
Remove pie crust from the refrigerator and allow to rest for five to ten minutes on a lightly floured surface. Roll dough to approximately 1/8" thickness, creating about an 11" circle. Be sure to check the bottom of your crust is not sticking to the surface when rolling out dough. Add a small amount of flour to the surface as needed to prevent sticking.
Tip: No rolling pin? No problem! Grab a wine bottle – it'll do the job.

Step four
Place pie crust over cast iron skillet and pinch with fingers to form a fluted edge. Cut four small slits in the center of the crust. Brush the top and edges of the crust with an egg wash (egg mixed with a bit of milk or water) and place in the oven for forty-five minutes to one hour, or until the crust is golden brown.

Serve and savor your hard work! 

Method:

In a large bowl, toss diced potatoes with 1-2 tbs of olive oil to coat and season with salt and pepper.

Heat a cast-iron skillet over medium heat and add approximately 2 tbs of olive oil to the pan. When the oil begins to ripple, add onions, season and cook until softened. Add garlic and stir until fragrant. Season with salt and pepper to taste. Remove from pan and set aside.

Add a small amount of oil to the pan and bring the heat back up to medium-high. Add pork chorizo to the pan, breaking the meat up into medium chunks. Brown on all sides and stir occasionally until cooked. Deglaze with a bit of water, and scrape the bottom of the pan with a rubber spatula to loosen any brown bits. Add to the garlic and onion mixture and set aside for later.

Bring heat back up to medium and add another tbs of olive oil to the pan. When the oil begins to ripple, add potatoes. Keep your heat at medium-low and stir occasionally until brown and crisp on all sides and the centers are fork-tender. This process typically takes 20-25 minutes. 

When the potatoes are finished, add pork and garlic mixture back to the pan and gently stir to combine and re-heat. Just before serving, add arugula, gently stir to combine and season to taste. 

Tip: This is a great recipe to cook over the fire on your next camping trip!

Method:

Heat a cast-iron skillet over medium heat. Add approximately 1 tbs of olive oil to the pan. When the oil begins to ripple, add pork chorizo to the pan, breaking the meat up into small chunks. 

When the pork sausage is two-thirds of the way cooked, lower the heat, add garlic and stir until fragrant. Bring heat back up to medium and deglaze with 1 cup of white wine. Add rock shrimp to the chorizo mixture. Season with salt and pepper and continue to gently stir to cook.

Add butter and stir to incorporate into the juices from the shrimp and chorizo mixture. Check doneness on shrimp and chorizo and season to taste, as needed. Garnish with chopped parsley. 

Serve with grilled Foccacia or your favorite crusty bread and enjoy!

Tip: There are two different styles of chorizo – for this preparation, you are looking for raw ground sausage, not smoked.

Method:

Place stockpot over medium heat and add 2-3 tbs of olive oil. When you notice a slight ripple to the olive oil, you are ready to begin cooking. Add sliced shallots and season with salt and pepper, stirring occasionally, until translucent and tender. Add garlic, serrano chile, and red curry paste and cook until fragrant. 

Meanwhile, remove husks and silks from corn and set one ear aside. Using a knife, cut the kernels from the remaining five ears, and break cobs in half. Add kernels, broken corn cobs, and the remaining full ear of corn to the stockpot. Add chicken stock and water as needed until ingredients are just covered. Season with salt and pepper and simmer uncovered for 10-15 minutes. 

Remove the whole ear of corn and allow to cool. Using a knife, cut kernels from cob and set aside for garnish. Continue simmering the remaining soup ingredients for an additional 15 minutes. Remove broken corn cobs and discard. 

Using an immersion blender or countertop blender, puree soup until smooth. Tip: This step can take several minutes. Be patient! Once smooth, pass the soup through a fine-mesh sieve to remove any fibers and kernels that may be left behind (this step is optional, but makes a huge difference in the texture of the soup!).

Return soup to the stockpot, add coconut milk, and stir to combine. Depending on desired thickness, you may need to simmer for an additional 10 minutes or add water to adjust the consistency. Taste and adjust seasoning as necessary.

To serve, ladle into soup bowls and garnish with pumpkin seed oil, chopped bacon, corn kernels, torn cilantro, and thinly sliced serrano chiles. 

Tip: This soup can be served warm or chilled.