News, Events & Recipes....

Cotton Gin, Cabernet Grill - News, Events and Recipes

*_Valentines Weekend Lodging_*: Right now we have only one cabin left for Valentines weekend, but we still have many for the week before or after. Treat that special someone to a romantic stay here at the Cotton Gin Village, complete with crackling fireplace and jacuzzi tub! Call now to book your stay 830-990-5734 or book online at www.CottonGinVillage.com

*_Texas Wine Maker Dinner Series:_* Becker Vineyards will be our guest at the next vintner dinner on February 24th . How about Claret Braised South Texas Antelope with horseradish parsnip mash and crisps paired with Becker Claret or perhaps a Triple Chocolate Baked Alaska with Becker Vineyards Port?

*_Ragin Cajun 290 Wine Trail_*: On February 28th you can find us out on Hwy 290 at Torre di Pietra Vineyards serving us some great Cajun cuisine matched with the wonderful wines made by Wine Maker Ken Maxwell. This event is part of the 290 Wine Trail where you can visit several wineries that day, each pairing their wines with a different Cajun item.

*Recipe:
Texas Gulf Shrimp with Curried Pineapple Crema *
Serves: Six to Eight as an entrée

Ingredients

1 Tablespoon salad oil
2 Tablespoon shallots, minced
1 Tablespoon fresh ginger, minced
1 Tablespoon curry powder
1⁄4 cup lime juice, fresh squeezed zest of one lime
1⁄4 cup white wine
2 cup pineapple, crushed
1 tsp crushed red pepper
1⁄2 cup habanero or jalapeno jelly
2 cup heavy whipping cream
kosher salt
fresh cilantro, minced
3 lbs. large Texas shrimp, peeled and deveined
1 oz salad oil
2 clove garlic, minced
kosher salt and fresh ground black pepper

Preparation

For the Sauce
· Heat salad oil in heavy bottom sauce pan over medium heat.
· Add shallots and ginger to saucepan and saute briefly without allowing them to turn brown.
· Add curry powder and stir to incorporate with ginger and shallots.
· Deglaze the saucepan with lime juice, zest and white wine. Allow mixture to reduce in volume by two thirds.
· Mix in pineapple, red pepper, habanero jelly and whipping cream. Bring mixture to a low boil and reduce volume by one third.
· Adjust seasoning and stir in cilantro if desired.

For the Shrimp
· Heat salad oil in a saute pan over medium high heat. Add garlic and saute briefly.
· Add shrimp to saute pan in batches and season with kosher salt and black pepper. Cook shrimp until it has curled lightly and turned pink.
· Place on warm serving platter and spoon sauce over. Garnish with minced cilantro.

*This recipe is courtesy of Executive Chef Ross Burtwell* Cabernet Grill Texas Wine Country Restaurant Fredericksburg, Texas