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GOLDEN VALLEY, Minn. – A Minnesota vineyard is hosting "Dine in the Vines" dinners this summer featuring locally-grown foods and wines.

Erik Kleven, Executive Chef at Four Daughters Vineyard, joined us on KARE Saturday to share a few recipes from the upcoming dinners.

Balsamic BBQ Salmon

Ingredients (for 4 servings):

4 Salmon fillets

1 cup Balsamic BBQ Sauce (recipe below)

2 cups Sugar Snap Pea Slaw (recipe below)

1 cup pea shoots

Olive oil

Salt and pepper

Directions:

1. Season the fish with olive oil, salt and pepper. Place fish on grill or in sauté pan and cook on one side. Flip to other side and glaze with the BBQ sauce. Cook until desired doneness. Brush again with BBQ sauce.

2. Place Slaw on plate and top with the fish.

3. Toss the pea shoots in olive oil, salt and pepper. Mix well.

4. Place salad on top of fish.

Balsamic BBQ Sauce

Ingredients (makes 1 ½ cup):

1 cup Balsamic vinegar

1 tablespoon olive oil

1/3 cup minced shallots

2 teaspoons minced fresh garlic

½ cup ketchup

¼ cup honey

2 tablespoons brown sugar

2 tablespoons Dijon mustard

1 tablespoon molasses

1 tablespoon Worcestershire sauce

Salt and pepper

Directions:

1. Bring balsamic vinegar to a boil in a small saucepan over medium-high heat. Reduce heat to low and simmer until vinegar is reduced to 1/3 cup, about 30 minutes. Remove from heat.

2. Heat oil in a medium saucepan over medium heat until shimmering. Add in shallot and cook, stirring frequently, until softened, about 5 minutes. Stir in garlic and crushed red pepper and cook until fragrant, about 30 seconds.

3. Stir in reduced balsamic vinegar, ketchup, honey, brown sugar, mustard, molasses, Worcestershire, and white pepper. Bring to a boil, then reduce to a simmer and let cook until slightly thickened, about 15 minutes, stirring occasionally. Remove from heat. Season with salt and additional pepper to taste.

Sugar Snap Pea Slaw

Ingredients (makes 4 servings):

2 cups sugar snap peas – sliced

8 radishes – thinly sliced

¼ cup red onion – thinly sliced

¼ cup toasted walnuts

½ cup balsamic vinegar

¼ cup maple syrup

2 tablespoons Dijon mustard

Juice of one lemon

1 cup olive oil

Salt and pepper

Directions:

1. Combine balsamic vinegar, syrup, mustard and lemon juice in bowl and mix well. Slowly whisk in the olive oil. Season with salt and pepper.

2. Combine all ingredients and mix with the dressing. Let sit for 30 minutes to develop flavors.

Upcoming "Dine in the Vines" dinners will be held August 10 and September 6. The September date features an always popular New England style Lobster boil.

Four Daughters Vineyard & Winery is a fully operational winery, vineyard and restaurant. Nestled in rural Southeastern Minnesota, the winery is now the exclusive home of Four Daughters wine, Sunflake wines and, the soon to be released, Loon Juice hard cider.

For more information about the "Dine in the Vines" dinners, click here.

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