Savory morsels of deliciousness are a tempting side dish or appetizer. Crimini mushrooms have a meaty flavor that supports the smoky bacon and full-bodied complexity of the Rogue Creamery Oregon Smokey Blue cheese.

12 large crimini mushrooms

2 slices thick sliced bacon

1/2 cup onion, minced

1/2 cup panko breadcrumbs

3.5 oz Rogue Creamery Oregon Smokey Blue, crumbled (sold at our wine shop)

1/2 cup italian parsley, chopped

Preheat oven to 350 degrees

Wipe mushrooms with a damp cloth to clean.

Remove stems and set caps aside in a medium casserole dish.

Coarsely chop stems.

Heat a large skillet to medium. Using kitchen shears, snip bacon into bite sized pieces into the skillet and cook until fat renders, about 3-4 minutes. Drain most of the fat, allowing about 2 tsp to remain. Add onion and cook 3 minutes. Add chopped mushroom stems and cook an additional minute.

Remove from heat and allow to cool for a few minutes. Stir in panko, crumbled Rogue Creamery Oregon Smokey Blue cheese (sold at our wine shop) and italian parsley. Mix until well combined. Stuff each mushroom with an equal amount of stuffing.

Bake in medium casserole dish 15-18 minutes until mushrooms are cooked through and topping is golden brown. Serve immediately.

Smokey Blue: Pairs well with good “food” wines; Pinot Gris; Chardonnay; well-rounded reds on the fruity side, lighter on tannins and acidity – i.e., selected Zinfandels, Merlots and Red Blends.

Wine Pairing:

2007 Ciù Ciù Offida Pecorino Le Merlettaie (Italy, Marche, Offida Pecorino)

2009 Roca di Tufo Orvieto (Italy, Umbria, Orvieto)

INGREDIENTS

* 1 large onion, diced

* 4 stalks celery, diced

* 3 large carrots, peeled and diced

* 6 Rock Cornish game hens

* 4 teaspoons extra virgin olive oil

* 4 cloves garlic, minced

* 2 teaspoons minced fresh rosemary

* 2 teaspoons minced fresh sage

* 1 teaspoon freshly cracked black pepper

* 2 teaspoons kosher salt

* 6 thin slices pancetta

PREPARATION

1. Preheat oven to 425 degrees. Combine the onion, celery and carrots in the bottom of a roasting pan. Set the hens on top of the vegetables, and drizzle with the olive oil.

2. In a small bowl, mix together the garlic, rosemary, sage, black pepper and salt. Rub the herb mixture over the hens until well coated. Lay a piece of pancetta over the breast of each hen, and secure each piece with 2 toothpicks.

3. Roast the hen for 15 minutes. Decrease the temperature to 350 degrees, and continue roasting until the hens reach an internal temperature of 155 degrees, about 45 minutes. Let sit at room temperature for 3 to 4 minutes before serving. Serve warm.

There is nothing simple about a classic roast beef dinner. Bring out the wine and enjoy a wonderfully rich meal with friends. Serves 8-10.

What you’ll need:

4 1⁄2 pound beef filet, wrapped in fat, ready for the oven

3 garlic cloves, chopped

Pepper to taste Salt to taste

How to prepare:

Pre-heat oven to 425 ̊F. Cut thin slits in the meat and tuck in chopped garlic. Season the meat generously with salt and pepper, and place in a shallow roasting pan. Bake for 10 minutes. Reduce heat to 350 ̊F and bake for another 30-35 minutes (meat thermometer should read 120 ̊ for rare, or 130 ̊ for medium). Remove roast from the oven and let it stand 10 minutes before slicing. Serve with tossed salad greens and vinaigrette, baked potato with butter and chives, and asparagus with Hollandaise sauce.

Don’t wait until summer to fire up your backyard grill. This dish tastes just right year- round and is undeniably rewarding after you’ve battled the cold to grill it up! Serves 6.

What you’ll need:

6 6-ounce salmon fillets

Cooking spray

1⁄2 teaspoon ground ginger

1 teaspoon brown sugar

1 teaspoon sea salt

1 teaspoon ground cumin

2 teaspoons chili powder

2 teaspoons paprika

1 tablespoon balsamic vinegar

How to prepare:

Heat grill to medium-high and spray with cooking spray. In a bowl, combine ginger, brown sugar, sea salt, ground cumin, chili powder, paprika and balsamic vinegar. Next, rub the salmon with the spice mixture and grill for 8-10 minutes. Watch closely to prevent over-grilling. Fish will flake easily when tested with a fork when done. Serve with fresh spinach salad and garlic mashed potatoes.