Recipe Archives

- 1 bottle of Lite Italian Dressing

- 2 lbs boneless chicken breast, cut into chunks

- 1 pint cherry tomatoes

- 3 green & red peppers, cut into thick pieces

- 6 Vidalia onions, quartered and separated

- 1 pint button or baby portabella mushrooms

- 3 Tbsp olive oil

- 2 cloves garlic, chopped well

- 12 BBQ skewers

Place the chicken and the dressing into a large ziplock baggie and marinate overnight. Toss the veggies with a little olive oil and chopped garlic. Then, make kabobs with the soaked skewers, chicken and veggies. Sprinkle with salt & pepper. Grill for 2 minutes each side, turning three times, until chicken is cooked through and the veggies have a nice caramelization.

Courtesy of foodnetwork.com

- 2 tablespoons olive oil

- 2 pounds jumbo shrimp

- Salt & pepper

- 1 shallot, chopped fine

- 2 cloves garlic, chopped fine

- 5 plum tomatoes, seeded & diced

- 1 cup dry white wine

- 2 tablespoons cold butter

- 1/2 pound baby carrots, blanched

- 1/2 pound haricots verts, blanched

- 3 tablespoons olive oil

- 1 onion, diced

- 1 pound Arborio rice

- 1/2 cup dry white wine

- 4 cups chicken stock, should be simmering

- 4 tomatoes, seeded & diced

- 1/2 cup basil leaves, cleaned and julienned

- 1/2 cup Parmesan cheese, grated

- 4 tablespoons cold butter

- Salt & Pepper

Heat stockpot over medium high heat. Add olive oil, onion and saute for 4 to 5 minutes. Add rice and cook for 3 minutes. Add wine and cook for 5 minutes Add stock 1 cup at a time, stirring constantly. Cook for 20 minutes or until just cooked. Add remaining ingredients, set aside and keep warm.

Heat saute pan over medium high heat. Add 2 tablespoons olive oil. Season shrimp with salt and pepper and add to the pan. Cook for 2 to 3 minutes on each side and add shallot, garlic, tomatoes, and wine and cook for 3 more minutes. Add butter 1 piece at a time, and season with salt and pepper. Saute carrots and green beans in butter. Divide rice among 4 plates. Top with shrimp and pour sauce over, and enjoy.

Courtesy of allrecipes.com

- 3 eggplants, peeled and cut lengthwise into 1/2 inch thick slices

- salt

- 1/4 cup olive oil

- 1 tablespoon butter

- 1 pound lean ground beef

- salt to taste

- ground black pepper to taste

- 2 onions, chopped

- 1 clove garlic, minced

- 1/4 teaspoon ground cinnamon

- 1/4 teaspoon ground nutmeg

- 1/2 teaspoon fine herbs

- 2 tablespoons dried parsley

- 1 (8 oz) can tomato sauce

- 1/2 cup Red Wine (Syrah)

- 1 egg, beaten

- 4 cups milk

- 1/2 cup butter

- 6 tablespoons all-purpose flour

- salt to taste

- ground white pepper, to taste

- 1 & 1/2 cups freshly grated Parmesan cheese

- 1/4 teaspoon ground nutmeg

Lay the slices of eggplant on paper towels, sprinkle lightly with salt, and set aside for 30 minutes to draw out the moisture. Then in a skillet over high heat, heat the olive oil. Quickly fry the eggplant until browned. Set aside on paper towels to drain.

In a large skillet over medium heat, melt the butter and add the ground beef, salt, & pepper to taste, onions, and garlic. After the beef is browned, sprinkle in the cinnamon, nutmeg, fine herbs & parsley. Pour in the tomato sauce and wine, and mix well. Simmer for 20 minutes. Allow to cool, and then stir in beaten egg.

To make the bechamel sauce, begin by scalding the milk in a saucepan. Melt the butter in a large skillet over meidum heat. Whisk in flour until smooth. Lower heat; gradually pour in the hot milk, whisking constantly until it thickens. Season with salt, and white pepper.

Arrange a layer of eggplant in a greased 9x13 inch baking dish. Cover eggplant with all of the meat micture, and then sprinkle 1/2 cup of Parmesan cheese over the meat. Cover with remaining eggplant, and sprinkle another 1/2 cup of cheese on top. Pour the bechamel sauce over the top, and sprinkle with the nutmeg. Sprinkle with the remaining cheese.

Bake for 1 hour at 350º F (175º C)

Rosenblum Cuveé Syrah

Courtesy of rosaregale.com

- 16 oz milk chocolate chips

- 2 tablespoonds shortening

- 1 pound fresh strawberries with leaves

Insert toothpicks into the tops of the strawberries.

In a double boiler, melt the chocolate and shortening, stirring occasionally until smooth. Holding them by the toothpicks, dip the strawberries into the chocolate mixture.

Turn the strawberries upside down and insert the toothpick into styrofoam for the chocolate to cool.

Rose Regale Brachetto

- 60 oz Beef Chuck Arm Pot Roast

- 7 oz onions, cut into large chunks

- 6 oz Petite Carrots

- 13 oz Celery, cut into Large chunks

- 1 and 3/4 oz of Garlic, mashed

- 1 and 1/2 lbs of potatoes

- 32 oz Beef broth

- 32 oz Water

Spray down a pan with Pam to brown the Pot Roast. After it is brown, place all the veggies except for the potatoes in a slow cooker, and then the Pot Roast. Then, place the potatoes around the Pot Roast. After adding the Beef Broth and Water, grind Black Pepper on top of the Pot Roast. Do not add salt, because the beef broth already has it. After cooking, you may add salt if needed.

Cooking time may vary depending on how your slow cooker operates, and at what time/temperature you chose to cook your Pot Roast.

9 servings (about 6 oz of Beef each, plus broth & veggies equally divided into 9 portions)

Canoe Ridge Merlot

- 3 tablespoons vegetable oil

- 3 tablespoons bleached, all-purpose flour

- 1/2 cup minced yellow onions

- 1 cup corn kernels (from 2 ears corn)

- 2 tablespoons minced shallot

- 2 tablespoons minced celery

- 1 tablespoon minced garlic

- 1 teaspoon salt

- 1/2 teaspoon cayenne

- 1 cup fish stock or water

- 2 bay leaves

- 2 cups milk

- 2 cups heavy cream

- 1 teaspoon Zatarain's Concentrated Crab and Shrimp Boil (optional)

- 1/2 pound lump crabmeat, picked over for shells and cartilege

- 1/4 cup minced green onions (green part only)

Heat the oil in a large heavy pot or Dutch oven over medium heat. Add the flour a tablespoon at a time, stirring constantly with a wooden spoon until blended. Continue stirring to make a light brown roux, 5 to 10 minutes.

Add the onions, corn, shallots, celery, garlic, salt, and cayenne and cook, stirring occasionally, until the onions soften, about 4 minutes. Slowly stir in the stock. Add the bay leaves and bring to a boil. Add the milk, cream, and the crab boil, if using. Reduce the heat to medium-low. Simmer, uncovered, for 30 minutes.

Stir in the crabmeat and green onions and simmer for 5 minutes. Remove and discard the bay leaves.

Treana White

- 1 cup orzo or other tiny pasta

- One 1-inch piece of fresh ginger, peeled and coarsely chopped

- 1 large stalk of fresh lemongrass, tender inner core of bottom third only, coarsely chopped

- 1/4 cup vegetable oil

- 1 1/4 pounds tomatoes, chopped

- 3 tablespoons chopped basil

- 1 tablespoon fresh lemon juice

- Salt and freshly ground pepper

- 1 1/2 pounds large sea scallops

In a sauzepan of boiling salted water, cook the orzo, stirring occasionally, until al dente, about 5 minutes. Drain.

Meanwhile, in a mini processor, mince the ginger with the lemongrass. Heat 2 tablespoons of the oil in a medium skillet. Add the ginger and lemongrass and cook over moderately high until fragrant, about 2 minutes. Add the tomatoes and cook, stirring, for 1 minute. Add 2 tablespoons of the basil and the lemon juice and season with salt & pepper.

In a large skillet, heat the remaining 2 tablespoons of oil until shimmering. Add the scallops, season with salt & pepper, and cook over high heat until browned on the bottom, about 2 minutes. Turn and cook for 1 minute longer.

Mound the orzo in shallow bowls or on plates and top with the tomatoes and scallops. Sprinkle with the remaining 1 tablespoon of basil & serve!

Montecillo Albariño (Part of June 2010's Wine Club!)

-Three dozen littleneck clams, scrubbed

-1/2 cup of cornmeal

-1 tablespoon kosher salt

-4 garlic cloves, minced

-1/4 cup plus 2 tablespoons minced fresh parsley

-A few saffron threads

-1/4 cup olive oil

-1 small onion, minced

-1/2 cup dry white wine

-1 tablespoon fresh lemon juice

-1 small dried red chile

-2 bay leaves

-1/4 teaspoon hot paprika

-Freshly ground black pepper

-1/2 cup fish stock or 1/4 cup bottled clam juice diluted with a 1/4 cup of water

In a bowl, cover the clams and cornmeal with water; add the salt. Soak for 45 minutes; drain & rinse.

In a blender or mini-processor, puree the garlic with 5 tablespoons of the parsley and the saffron.

Heat the oil in a nonreactive skillet. Add the onion and cook over moderate heat until translucent. Add the clams, wine, lemon juice, chile, bay leaves, paprika & pepper. Cover and cook over high heat, stirring; remove the clams as they open.

Add the fish stock and the garlic mixture to the skillet and cook until the sauce is slightly thickened, about 1 minute. Discard the chile and bay leaves. Divide the clams among 4 soup plates, spoon the garlic sauce on top and garnish with the remianing 1 tablespoon parsley.

Montecillo Albariño (Part of June 2010's Wine Club!)

Portobello Stuffed with Sausage, Spinach, & Smoked Mozzarella

-3/4 pound mild Italian sausage

-1 medium Spanish onion, sliced

-6 tablespoons olive oil

-1/2 cup dry red wine

-Salt and freshly ground black pepper

-4 tablespoons chopped fresh basil leaves

-4 tablespoons chopped fresh flat-leaf parsley

-12 ounces fresh smoked mozzarella, cut into small cubes

-4 large portobello mushrooms, stems removed

-2 plum tomatoes, thinly sliced

Preheat grill to medium-high heat

Brush sausages and onion slices with olive oild and place on the grill. Cook until browned on all sides.

Put the sausage and onion into a saute pan, add the wine and cook until the wine is completely reduced. While the wine is reducing, break up the sausage into small pieces. Add the spinach, 1/2 cup of water and season with salt and pepper. Cook until the spinach has wilted, about 2 minutes. Remove from the heat and stir in the 2 tablespoons of the basil, 2 tablespoons of the parsley, and the cheese, and let cool slightly.

Heat the grill to high

Brush the mushroom caps on both sides with the remianing oil and season with salt and pepper. Place the mushrooms on the grill, top side down, and cook until golden brown, about 4 minutes. Remove the mushrooms from the grill and place on a flat surface, cap side down. Fill the mushrooms with sausage mixture and top each with a few slices of tomato. Season the tomatoes with salt and pepper and place on the grill, cap side down, close the cover and cook until the mushroom and filling have heated through, the cheese has melted and the tomatoes are soft, about 5 minutes. Remove to a platter and sprinkle tops with the remaining parsley and basil.

Le Pigeoulet Rhone Red

Marchese's Spicy Chicken

-Chicken tenders / boneless breasts cut into strips, or bone-in wings

-Flour

-Frank's Hot Sauce

-Honey

-Teriyaki

-Butter

-Cajun spice/black pepper

-Italian spice

-Peanut oil / vegetable oil

To Prepare:

Clean chicken - either remove tendon from chicken tenders, skin chicken, or separate wings at joint.

Set up dusting station; one pan for flour, one for chicken to rest on

Place chicken in a large bowl and coat generously with spices, and let it sit for a half hour or longer. Prepare flour by adding all of the above spices and mixing generously. Dust the chicken with seasoned flour. Make sure to remove all excess flour. You can do this by shaking the chicken in a strainer, or just by patting it with your hands.

Once all the chicken is dusted, let sit for 10 minutes. While chicken is resting, prepare your sauce; add equal parts butter and hot sauce to a large stainless steel bowl and melt using a double boiler. Add 1/4 cup honey (less or more depending on how you like your wings). Add some teriyaki sauce and some cajun and italian spice to mixture.

Using a deep pot or fryolator, add oil and heat to 375. Working in small batches, fry chicken until golden brown. You can either finish them in the oil, or place in baking dish for the oven. Remove chicken from the oil and add to sauce and coat evenly.

Make sure your oil is still at temperature and start another batch. You may have to add more oil as you continue cooking, depending on your frying vessel.

Dr Loosen "L" Riesling 2008

Prosciutto and Cheese Stuffed Lamb Tenderloin

-4 (8 oz) boneless lamb tenderloins, see Cook's Note*

-Salt & freshly ground black pepper

-4 thin slices prosciutto or ham

-4 thin slices (about 1/2-ounce each) Pecorino Romano

-8 whole fresh basil leaves

-3 tablespoons olive oil

-1/2 cup Marsala wine or dry sherry

-2 tablespoons unsalted butter, at room temperature

-2 tablespoons chopped fresh basil leaves

-Special Equipment: Kitchen Twine

Preheat the oven to 400º F

Using a pairing knife, cut a 3" wide pocket, about 2-inches deep, into the side of each tenderloin. Season the cavity with salt and pepper. Stuff 1 slice of proscuitto, 1 slice of cheese, and 2 basil leaves into one pocket. Tie 1 piece of kitchen twine at each end and 1 piece in the center of each tenderloin to secure the filling. Season the stuffed tenderloins with salt and pepper.

In a large skilled, heat the oil over medium-high heat, add the tenderloins and sear until golden brown, about 3 minutes per side. Transfer the tenderloins to an oiled baking pan. Roast for 8 to 10 minutes or until the internal temperature registers 150º F on an instant-read thermometer for medium rare.

While the Lamb is Roasting:

Place the skillet over high heat, add the Marsala wine, and cook for 1 minute, scsraping the brown bits that cling to the bottom of the pan with a wooden spoon. Add the chicken stock and cook until the liquid is reduced by half, about 4 minutes. Remove the skillet from the heat and whisk in the butter until melted.

To Serve: remove the kitchen twine, slice the tenderloins, and arrange on serving plates. Spoon the sauce over the sliced tenderloin and garnish with the chopped basil.

Cook's Note: This recipe will also work with beef rib, Spencer steaks or filet mignon.

Ramon Bilbao Rioja Crianza

Beef Stew with Green Chiles

-3 lb boneless beef chuck, cut into 1 1/2 inch pieces

-1/2 teaspoon black pepper

-2 teaspoons of salt

-2 tablespoons vegetable oil

-2 large onions, chopped (4 cups)

-3 garlic cloves, finely chopped (about 1 tablespoon)

-1 tablespoon ground cumin

-1 (28-oz) can whole tomatoes in juice

-1 (16-oz) can (Rotel) diced tomatoes with green chiles

-1 cup water

-1 to 1 1/2 cup Sterling Vintner's Meritage

-1 lb fresh New Mexico green chiles or Anaheim chiles (8-10) roasted and peeled (canned is okay)

Pat beef dry and season with pepper and 1 teaspoon salt. Heat oil in a 10-11" wide (5-7 quart) heavy pot over medium high heat until hot but not smoking. Cook beef in 2 or 3 batches, until browned, 6-8 minutes per batch. Transfer to a bowl using a slotted spoon.

Add onion and garlic to fat in pot and cook over medium high heat until softened, stirring and scraping up brown bits, about 8 minutes. Add cumin and remaining teaspoon salt and cook, stirring, 2 minutes. Return beef (with any juices in bowl) to pot, stir in tomatoes with juice, water, and wine to cover meat; bring to a simmer.

Discard seeds, ribs, and stems from chiles, then cut lengthwise into 1/3-inch-wide strips. Add chiles to stew and simmer, uncovered, stirring occasionally to break up tomatoes, until meat is very tender, about 3 hours.

Top with grated Jack cheese and serve with fresh tortillas or your favorite corn bread.

Sterling Vintner's Meritage

Braised Short Ribs

Recipe by Steve Marlin, Fine Wine Dept. Manager at A.J. Luke's Liquors in Harwich

-Bone-in short ribs

-Kosher salt

-1 large Spanish onion

-2 ribs of celery

-2 carrots cut lengthwise, then into 1/2 pieces

-4 cloves of garlic, smashed

-1 1/2 cups tomato paste

-3 tablespoons honey

-2 tablespoons grain mustard

-3 cups of Cabernet Sauvignon

-1 bunch of fresh Thyme, tied

-2 bay leaves

-1 can beef stock

Season the ribs with salt. Coat a large pan with the olive oil. Without overcrowding the pan, fill with the meat, browning each side for 2 to 3 minutes.

While the ribs are browning, pureé all the vegetables until it forms a thick paste.

Remove the ribs from the pan, and drain the fat. Recoat the pan with olive oil and add pureéd vegetables. Generously add salt, and brown until dark - about 5 - 7 minutes.

Scrape out the pan, lower the heat, add tomato paste, and brown - 4-5 minutes. Add the Cabernt Sauvignon, scrape pan, and reduce in half.

Return ribs and 1 cup of water, 1 can of beef stock, honey, and mustard, until the meat is covered. Add Thyme and Bay Leaves. Place in oven at 375º for 3 hours. Check periodically to see if more water is needed.

Turn ribs half way through, remove the lid with 20 minutes of cooking left to let sauve reduce, and serve over starch with braising liquid.

Beef Wellington

From Emeril Live

-1 beef tenderloin, trimmed & chain removed

-5 tablespoons olive oil

-1 cup minced onions

-2 tablespoons minced shallots

-4 cups assorted exotic mushrooms

-2 teaspoons chopped garlic

-3/4 cup red wine

-1/2 cup chopped parsley

-1/2 pound Fois Gras, sliced into 1-ounce slices

-1 cup port wine syrup

-2 pieces frozen puff pastry

-1 egg beaten with 1 tablespoon water

-1 tablespoon finely chopped mushrooms, sauteed in butter

Preheat the oven to 250º F. Season the tenderloin with sailt & pepper. In a large saute pan, heat 3 tablespoons of olive oil. When the oil is hot, sear the tenderloin for 2 to 3 minutes on all sides. Remove from the pan & cool. In a saute pan, heat the remaining olive oil. Add the onions & saute for 2 minutes. Season with salt & pepper. Add the shallots & saute for 1 minute. In a mini food processor, add the mushrooms in batches & pulse the mushrooms a few times to finely chop the mushrooms. Add the mushrooms to the onions & saute for 2 minutes. Add the red wine & bring the liquid up to a simmer. Cook for about 3 to 4 minutes or until most of the liquid is dissipated & the mixture is dry. Remove from the heat & stir in the parsley. Reseason the duxelle if necessary. Cool the duxelle completely.

Season the Fois Gras slices with salt & pepper. In a hot saute pan, sear the Fois Gras for 30 seconds on each side. Remove the Fois Gras from the pan & drain on a paper-lined plate. Place Fois Gras on a clean plate and add the port wine syrup. Set aside. To assemble; place the two sheets of puff pastry together, vertically, sealing the ends & forming one big piece of pastry. Lay the seared tenderloin in the center of the puff pastry. Smea the duxelle over the top of the tenderloin. Lay the seared Fois Gras directly on top of the duxelle. Wrap the tenderloind in the puff pastry, tucking the sides in completely. Brush the entire tenderloin with the egg weash and place on a baking sheet. Bake the tenderloin for about 30-35 minutes for medium rare, or until the pastry is golden brown. Remove the tenderloin from the oven and allow to rest for 5 minutes before serving. Serve the Wellington with a drizzle of the port wine sauce & sprinkle with sauteed mushrooms.

McManis Viognier

or

Santi Valpolicella Ripasso

Pork Chops Stewed with Apples & Prunes, With Mashed Sweet Potatoes

From Emeril Live

-2 tablespoons vegetable oil

-4 (1 1/2-inch thick) center cut pork chops

-Salt & freshly ground black pepper

-1 cup julienned yellow onions

-2 large golden delicious apples, peeled, cored, & thinly sliced

-1 tablespoon chopped fresh rosemary

-2 teasponns minced garlic

-2 tablespoons light brown sugar

-1/4 cup Calvados or Brandy

-1 1/4 cups chicken stock

-1/2 cup quartered pitted prunes

-1/2 cup heavy cream

-2 tablespoons chopped fresh parsley

In a large, deep saute pan, heat the oil over medium-high heat. Season the chops on both sides with salt & pepper. Add to the pan and cook until browned on both sides, about 4 minutes. Transfer to a plate to rest.

To the fat in the pan, add the onions & cook, stirring, until beginning to color, about 5 minutes. Add the apples, rosemary, & garlic, & cook, stirring, for 1 minute. Add the sugar & stir. Add the Calvados (or brandy) & bring to a boil, stirring to deglaze the pan. Add the stock and prunes & bring to a boil. Return the chops & any accumulated juices to the pan, cover, and reduce the heat to medium-low. Simmer until the pork & fruit are very tender & the pork reaches an internal temperature of 160º F, about 30 minutes.

Remove the pork to a plate & cover to keep warm. Add the cream to the pan & bring to a boil. Cook, stirring occasionally until thickened, about 2 minutes. Remove from the heat & adjust seasoning, to taste. Pour any accumulated juices from the meat into the pan.

To serve, place the sweet potatoes in the middle of 4 plates & top with the chops. Spoon the sauce over the chops, garnish with parsley, & serve.

McManis Viognier

or

Santi Valpolicella Ripasso

Pumpkin, Pistachio, & Pine Nut Crusted Pork Chop

From Emeril Lagasse

For the crust:

-1/2 cup roasted pumpkin seeds, shelled

-1/2 cup roasted pistachio seeds, shelled

-1/2 cup roasted pine nuts

-2/3 cup bread crumbs

-1 tablespoon olive oil, plus 4 tablespoons for sauteing

-2 tablespoons Essence

-4 (10 oz) double cut pork chops

-1/2 cup melted chocolate

Garnish:

-2 cups julienned sweet potato

-2 tablespoons chopped green onions

-2 tablespoons red peppers, diced

-2 tablespoons yellow peppers, diced

-1 tablespoon Essence

Preheat the grill. Preheat the oven to 450º Farenheit. For the crust: In a food processor combine all the ingredients until the crust is mealy and fully incorporated. Turn the crust into a mixing bowl. For the chops: Season each chop with 2 tablespoons of olive oil and Essence. Place on the grill. Grill on each side for 2 minutes. The chops are being grilled for searing and marking only, not to cook them. Allow the chops to cool completely.

Rub each chop weith the melted chocolate and cover with the nut crust, covering the entire chop completely. In a saute pan, heat the remaining olive oil. When the pan is smoking hot, add the chops. Sear on one side for 3 minutes. Turn the chops over and place in the oven. Cook for 10 to 12 minutes for medium. In a depp fryer, cook julienned sweet potatoes until crispy and golden, about 1 minute. Set aside for garnish.

Yield: 4 servings

The Innocent Viognier

Linguine with Clam Sauce

From Emeril Legasse, Cooking Section, 2001 emeril.com

-2 tablespoons garlic-infused olive oil

-2 tablespoons capers (drained)

-15oz can diced tomatoes in juice

-1 (six and 1/2 oz) can chopped clams

-One-half teaspoon freshly ground black pepper

-3 tablespoons chopped fresh parsley

-One-half pound linguini, cooked al dente

Directions:

These are ingredients that are easy to always have on hand and to cook as a last minute meal. The capers add a wonderful zip!

Heat the olive oil in a large nonstick skillet. Add the capers and cook, stirring, for one minute. Add the tomatoes, clams, pepper, and parsley and simmer for 10 minutes uncovered. Toss with pasta and serve.

Nero D'Avola

Halibut with Parsley Lemon Sauce

-1/4 cup extra virgin olive oil

-2 large shallots, thinly sliced

-1 cup water

-1/2 cup heavy cream

-4 cups loosely packed parsley

-2 teaspoons fresh lemon juice

-Salt & freshly ground pepper

-Four 1/2 inch thick halibut steaks (1 1/2 pounds)

-Directions:

In a medium saucepan, heat 2 tablespoons of olive oil. Add the shallots and cook over moderate heat until softened, about 5 minutes. Add the water and simmer until reduced by half, about 6 minutes. Add the cream and simmer until reduced by one-third, about 6 minutes. Let cool for about 10 minutes.

Stir the parsley into the saucepan. Transfer the sauce to a blender and coarsely pureé. Return the sauce to the saucepan. Stir in the lemon juice, season the sauce with salt & pepper and keep warm

In each of 2 large nonstick skillets, heat 1 tablespoon of the remaining oil until shimmer. Season the halibut with salt & pepper and cook over high heat, turning once, until browned and just cooked, about 4 minutes. Transfer the halbut to plates. Serve with parsley sauce, and roasted potatoes.

The red wines of Bordeaux's Graves region

Lobster Americaine with Rice & Haricots Verts

-Two 1 1/2 pounds live lobsters

-1 tablespoon olive oil

-1 medium onion, coarsely chopped

-1 small carrot, coarsely chopped

-1 garlic clove, thinly sliced

-1/4 cup Cognac

-3/4 cup dry white wine

-2 large Italian plum tomatoes, finely chopped

-3 fresh flat-leaf parsley sprigs

-1 fresh thyme sprig or 1/4 teaspoon dried

-1 bay leaf

-Salt

-Freshly ground pepper

-3 /4 pound haricots verts or thin green beans

-1 teaspoon unsalted butter

-1 1/2 teaspoons all-purpose flour

-1 scant tablespoon minced fresh tarragon

-1 tablespoon minced fresh chives

-4 cups boiled long-grain rice, preferably jasmine (available at Asian markets)

Directions:

Bring a large pot of salted water to a boil. Plung in the lobsters head first, cover and simmer over moderate heat for 17 minutes. Transfer the lobsters to a large bowl and let cool for about 1 hour.

Working over the bowl to catch the liquid, detach the lobster tails from the bodies. Using kitchen shears, snip through the soft underside of the tail shells and remove the meat. Twist off the claws, crack them open and remove the meat. Pull out and discard the intestinal vein the runs down the tail. Cut the lobster meat into 1/2-inch pieces and add it to the bowl. Discard the sand sac behind the eyes and chop the shells and head into 1-inch pieces.

Heat the olive oils in a large, heavy, nonreactive saucepan. Add the onion and carrot and cook over moderatel high heat, stirring occasionally, until lightly colored, about 3 minutes. Add the lobster shells and garlic and cook until fragrant, about 3 minutes longer. Add the Cognac and ignite with a match. Cook until the flame burns out, about 1 minute.

Add the wine, tomatoes, parsley, thyme, bay leaf, 1/4 teaspoon of salt, & 5 cups of water to the saucepan. Bring to a boil, cover and simmer over moderately low heat, stirring occsaionally, for 50 minutes. Pass the stock through a fine strainer into a large clean saucepan and discard the solids. Add any liquid from the lobster meat and boil over high heat until reduced to 1 cup, about 15 minutes. Season the stock with salt & pepper.

In a medium saucepan of boiling salted water, cook the haricots verts over moderately high heat until tender, about 5 minutes. Drain and keep warm.

In a small bowl, work the butter into the flour to form a paste, then whisk the paste into the hot lobster stock. Bring to a boil over high heat, whisking constantly. Reduce the heat to low, add the lobster meat, tarragon, and half of the chives, and stir until warmed through.

To serve, arrange the rice in a ring on a platter. Spoon the lobster and sauce in the center. Arrange the haricots verts around the rice and garnish with the remaining chives.

Make Ahead The recipe can be prepared through paragraph 4 up to 4 hours ahead. Cover and let the lobster meat and stock stand separetly at room temperature. Rewarm the stock before proceeding.

Cupcake Sauvignon Blanc

Sea Scallops with Spinach & Grape Tomatoes

From Food & Wine Magazine, online

-1 cup grape tomatoes, halved

-1/4 cup extra-virgin olive oil

-1 tablespoon fresh lemon juice

-Salt & freshly ground pepper

-1 1/2 pounds sea scallops

-Two 10oz bags spinach, large stems removed

-2 Tablespoons minced olives

Directions:

In a large saucepan fitted with a steamer basket, bring 1 inch of water to a boil. Add the tomatoes, cover and steam over moderately high heat for 1 minute. In a shallow bowl, mix 3 tablespoons of the olive oil with the lemon juice. Add the tomatoes, season with salt & pepper and stir to mix.

Spread the scallops in the steamer basket. Drizzle with the remaining 1 tablespoon of olive oil and season with salt & pepper. Cover and steam over moderately high heat until just cooked, about 5 minutes. Transfer the scallops to a shallow bowl and keep warm.

Add half of the spinache to the steamer, cover and steam for 2 minutes; stir. Add the remaining spinach, sprinkle with 1/2 teaspoon of salt and toss well. Cover and steam for 2 minutes.

Mound the spinache on plates. Top with the scallops and any accumulated juices and spoon the tomato vinaigrette over all. Sprinkle with chives; serve.

Pighin Pinot Grigio

Chicken With Peach Champagne Sauce

From Emeril Lagasse

-2 whole chicken breasts, split, boned, & skinned

-4 teaspoons fresh lemon juice

-Pepper to taste

-2 fresh peaches (California if available)

-Sauce:

-2 tablespoons margarine or butter

-2 tablespoons minced red onions

-2 tablespoons all-purpose flour

-1/2 cup white wine or champagne

Directions:
Place the chicken in a small microwaveable dish, putting the thicker parts of the chicken on the outside. Springkle with the lemon juice and pepper. Cover with wax paper and microwave for 5 minutes or until no longer pink. Transfer the chicken to a platter. Add the peach slices to the dish and cook on high for 1 to 2 minutes, Remove the slices and reserve cooking liquid. Mix 1/4 cup of wine or champagne with the butter and onions in the dish and cook on high for 1 minute. Stir in the flour and add three tablespoons of the cooking liquid and the rest of the champagne. Cook on high for 3 minutes, stirring after each minute. Serve the chicken breasts and the peach slices with the sauce over noodles.

Capcanes Mas Donis Rosat 2008

Mexican Shrimp & Avocado Salad

-1/4 cup raw pumpkin seeds (pepitas)

-1/4 cup plus 1 tablespoon extra-virgin olive oil

-2 tablespoons fresh lime juice

-1 small shallot, thinly sliced

-1/4 cup chopped cilantro

-1 large grapefruit

-1 Hass avocado, cut into 1/4 inch lengthwise wedges

-Salt & freshly ground pepper

-3/4 pound shelled and deveined large shrimp

-One 5 oz head of Boston lettuce, torn into bite size pieces

Directions

Preheat the oven to 400º. Spread the pumpkin seeds in a pie plate or on a small baking sheet and bake for 3 minutes, or until lightly toasted. Transfer to a plate and let cool. Meanwhile, in a large bowl, combine 3 tablespoons of the olive oil with the lime juice, shallot, & cilantro. Using a sharp knife, peel the grapefruit, removing all of the bitter white pith. Working over the bowl, cut in between the membranes to release the grapefruit sections into the bowl. Squeeze the juice from the membranes into the bowl; discard the membranes. Gently fold in the avocado & season with salt & pepper.

In a medium skillet, heat the remaining 2 tablespoons of olive oil until shimmering. Add the shrimp, season with salt & pepper, and cook over moderate heat, tossing the shrimp until they are curled and pink, about 4 minutes.

Arrange the lettuce on a platter. Using a slotted spoon, ligth the grapefruit & avocado from the citrus vinaigrette and gently spread over the lettuce. Add the shrimp to the vinaigrette and toss to coat. Arrange thr shrimp over the salad & drizzle the remaining citrus dressing on top. Scatter the toasted pumpkin seeds on top and serve right away.

Andeluna Torrontes 2007