RECIPES
BARBEQUED
CHICKEN
1 cup light brown sugar
½ cup cider vinegar
¼ cup olive oil
¼ cup fresh lemon juice
6 garlic cloves, smashed
3 tablespoons grainy mustard
2 tablespoons fresh lime juice
2 teaspoons Worcestershire sauce
½ teaspoon finely grated lime zest
12 skinless boneless chicken breast halves
(about 6 ounces each) , lightly pounded
Salt and freshly ground pepper
1) In a blender, combine the
brown sugar, cider vinegar, olive oil, lemon juice, garlic, mustard,
lime juice, Worcestershire sauce and lime zest. Arrange the chicken
breast in a large glass or stainless steel dish and pour the marinade
on top. Let stand at room temperature up to 1 hour, turning occasionally.
2) Light a grill or heat a grill pan. Remove the chicken breasts from
the marinade. Season the chicken breasts with salt and pepper and grill
until they are browned and cooked through, about 3 minutes per side.
Serve the barbequed chicken breasts hot or at room temperature.
Wine suggestions
Beaujolias or Riesling
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BARBEQUED
PORK LOIN
¾ cup butter
1/3 cup soy sauce
¼ cup honey
3 tablespoons red wine vinegar
2 tablespoons Dijon mustard
1 teaspoon vegetable oil
2lb pork loin (tied)
Salt and freshly ground pepper
1) In a small bowl, stir the
ketchup with the soy sauce, honey, vinegar and mustard until combined.
2) Preheat the oven to 375°. In a large ovenproof skillet, heat
the oil until shimmering. Season the pork loin with salt and pepper
and sear it in the skillet over moderately high heat until browned all
over, about 6 minutes. Transfer the skillet to the oven and roast the
pork for 30 minutes. Slather the pork with some of the barbeque sauce
and roast 10 to 15 minutes longer, or until an instant-read-thermometer
inserted in the center of the roast register 140°. Transfer the
pork loin to a cutting board and let rest for 10 minutes.
3) Add the remaining sauce to the skillet and cook over moderately high
heat, scraping up any browned bits, until the sauce is slightly caramelized,
5 to 6 minutes. Thinly slice the pork and serve the warm barbeque sauce
alongside.
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CRISPY PORK MILANESE
6 pork cutlets pounded ¼ inch thick
Kosher Salt and Freshly Ground Pepper
1 cup panko (Japanese bread crumbs)
½ cup freshly grated Parmigiano-Reggiano cheese ¼ tsp
dried oregano, crumbled
1/8 tsp freshly grated nutmeg
½ cup all-purpose flour
2 large eggs, beaten
Olive oil, for frying
Lemon wedges, for serving
1) Season the cutlets
with salt and pepper. In a shallow bowl, mix the panko with the cheese,
oregano and nutmeg. Put the flour and eggs in 2 bowls. Line a baking
sheet with paper towels. Dredge the cutlets in the flour, tapping of
the excess, then dip them in the eggs, allowing the excess to drip back
into the bowl. Coat the cutlets with the panko mixture, pressing to
help them adhere.
2) In each of 2 large
skillets, heat ¼ inch of olive oil until shimmering. Add the
cutlets to the skillets and fry over high heat, turning once, until
crisp, golden brown and cooked through, about 4 minutes total. Drain
the pork on paper towels and serve at once with lemon wedges.
Wine suggestions
Lamberti Valpolicella Ripasso
or Donna Cristina Essence
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PIZZA PASTA SALAD
3 cups penne pasta, cooked, drained and cooled
4 tomatoes, chopped
12 slices hard salami, chopped
1 cup mozzarella cheese crumbles
½ cup fresh basil
½ cup grated parmesan cheese
½ cup Roasted Red Pepper Italian with Parmesan Dressing
1) Toss all ingredients
in a large bowl. Cover.
2) Refrigerate at least
1 hour before serving.
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CREAMY
POTATO SALAD
1 lb red potatoes, unpeeled, cut into chunks
1/4 cup Lightly Zesty Italian Dressing
1/3 cup Miracle Whip
1 ½ tsp Dijon mustard
1 hard-cooked (boiled) egg
4 green onions sliced
1) Cook potatoes in boiling
water 15 minutes or until tender; drain. Rinse potatoes with cold water
until cooled; drain again.
2) Mix dressings and
mustard in large bowl. Add potatoes, egg and onions; mix lightly. Cover
3) Refrigerate at least
30 minutes before serving.
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HUNTER'S
STEW WITH BRAISED BEEF
AND WILD RICE
3 T Olive oil
1½ lbs beef chuck in 1 piece
Kosher Salt and Freshly Ground Pepper
10 cups Beef Stock
¾ cup Madeira
½ lb Wild Rice (1 ¼ cups)
1 medium Onion , very finely chopped
2 Carrots, coarsely chopped
Preheat the oven to 300°. In a
large, heavy ovenproof saucepan, heat 1 tablespoon of the olive oil.
Season the meat with salt and pepper. Cook over high heat until browned,
2 minutes per side. Transfer to a plate and wipe out the pan. Add 2
cups of the stock and the Madeira and bring to a simmer. Return the
meat to the pan, cover and braise in the oven for 2 to 2½ hours,
turning occasionally, until tender.
Heat a large enameled cast-iron casserole over high heat. Add the rice
and cook, stirring, until it begins to pop, 2 minutes. Add the onion,
carrots and the remaining 2 tablespoons of olive oil and cook, stirring
for 2 minutes. Add the remaining 8 cups of stock and bring to a simmer.
Reduce the heat to moderate, cover and cook until the rick is tender,
50 minutes.
Remove the meat from the liquid and let cool slightly, then shred. Add
the meat and liquid to the casserole, season with salt and pepper. Simmer
for 5 minutes, ladle into bowls and serve.
Wine suggestions
Shiraz, Carmene, Bonarda
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BROCCOLI
CHICKEN BRAID
2 cups chopped cooked chicken
1 cup chopped fresh broccoli florets
1 cup shredded Cheddar cheese
1/4 cup chopped green pepper
1/4 cup chopped sweet red pepper
1 garlic clove, minced
1 teaspoon dill weed
1/4 teaspoon salt
1/2 cup mayonnaise
2 (8 ounce) cans refrigerated crescent rolls
1 egg white, lightly beaten
2 tablespoons slivered almonds
In a bowl, combine the first eight ingredients.
Stir in mayonnaise. Unroll both tubes of crescent roll dough into one
long rectangle on an ungreased baking sheet. Roll into a 15-in. x 12-in.
rectangle, sealing seams and perforations. Spoon chicken mixture down
center third of dough.
On each long side, cut eight strips about 3-1/2
in. into the center. Bring one strip from each side over filling and
pinch ends to seal; repeat. Brush with egg white. Sprinkle with almonds.
Bake at 375 degrees F for 15-20 minutes or until filling is heated through
and top is golden brown.
Wine suggestions
Kris Pinot Grigio or
Les Petits Perron Ugni Blanc / Colombard
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THAI CHICKEN THIGHS
WITH GARLIC
AND LIME
1½ lbs skinless, boneless chicken
thighs (trimmed)
Fresh ground pepper
2 large garlic cloves (very finely chopped)
2 ½ T Cilantro (very finely chopped)
1 ½ Asian Fish sauce
1 t brown sugar
1/2 t chili powder
1 ½ t basil (finely chopped)
1 ½ t mint (finely chopped)
2 T vegetable oil
Lime wedges
1) Season the chicken thighs with pepper.
In a bowl, mix the chopped garlic with 2T of the chopped cilantro, the
fish sauce, brown sugar and chili powder, rub the seasoning mixture
all over the chicken and let stand for up to 1 hour.
2) In a small bowl, toss the remaining
1/2 T of chopped cilantro with the chopped basil and mint. In a large
non-stick skillet, heat the vegetable oil until it is shimmering. Add
the chicken thighs to the skillet and cook them over high heat, turning
once, until the chicken is cooked through, 6-7 minutes. Cut each thigh
into 3-4 pieces, transfer the chicken thighs to a platter and scatter
the herbs all over the chicken. Serve the chicken thighs immediately,
with the lime wedges on the side.
Wine suggestions
Pacific Rim Dry Riesling or Selbach Kabinett
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PERUVIAN BEEF and NOODLE STEW
4 T Vegetable oil
1½ lbs beef sirloin (cut into 1 inch cubes)
1 large onion, cut into ½ inch dice
½ red bell pepper, cut into ½ inch dice
2 garlic cloves, minced
5 cups beef stock
1 large baking potato, peeled and cut into ½ inch dice
1 t ground cumin
1 bay leaf
4oz dried spaghettini, crushed
1) In a soup pot, heat 2T of the vegetable
oil. Add the sirloin cubes and cook over high heat until they are browned
all over, 6-8 minutes. Transfer the meat to a plate.
2) Heat the remaining 2T of vegetable oil in the pot. Add the onion,
bell pepper and garlic and cook over moderately high heat until softened,
about 4 minutes. Add the stock, potato, cumin and bay leaf. Bring to
a simmer and cook for 10 minutes.
3) Add the noodles and simmer until al dente, about 5 minutes. Return
the meat and any accumulated juices to the pot and cook until warmed
through, about 1 minute. Discard the bay leaf. Season the stew with
salt and pepper, ladle into bowls and serve.
Wine suggestions
Oops Carmenere or
Concha y Toro Casillero del Diablo
Carmenere
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BOURBON PECAN
PIE
1 10-inch pie crust
1 5.5 oz. Package chopped pecans (1 ¼ cup)
¼ cup Bourbon
¾ cup Brown sugar
2 T. (scant) Flour
5 T. Butter, melted
1 cup Dark corn syrup
3 Eggs, beaten
½ tsp. Salt
Preheat oven to 375 degrees.
Toss pecans and bourbon. Let stand 30 minutes.
Prepare pie shell.
In large mixing bowl, mix brown sugar and flour.
Beat in melted butter; beat in corn syrup, eggs, and salt.
Stir in bourbon and pecans.
Pour into pie shell, covering the edges with foil.
Bake 40 minutes. Remove the foil and bake 10 minutes longer.
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MINI BOURBON CHOCOLATE PECAN
PIES
1 package mini pie shells or
1 pie shell
1/4 cup (1/2 stick) unsalted butter
2 oz. unsweetened chocolate
3 large eggs
1 cup sugar
3/4 cup dark corn syrup
1/2 tsp pure vanilla extract
3 tbsp bourbon
1/4 tsp. kosher salt
1 1/2 cups pecan halves
Preheat oven to 350°F.
Melt butter and chocolate in a small saucepan over medium-low heat.
Remove from heat and let cool.
Beat eggs in a large mixing bowl until frothy and blend in sugar. Stir
in syrup, vanilla, bourbon, salt and melted butter. Mix until well blended.
Arrange pecans on bottom of mini pie shells and carefully pour egg mixture
over them. Bake until filling is set and slightly puffy, about 35 minutes.
Test doneness by inserting a thin knife in the center of each pie. If
blade comes out clean, the pie is done.
Transfer to rack and allow to cool completely before serving.
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