Category: Wine

Ingredients

Tuna:
1/2 cup olive oil
1 tablespoon chopped fresh parsley
1/4 teaspoon red pepper flakes
4 (6 ounce) fillets ahi (yellowfin) tuna steaks, sushi-grade if possible

Dressing:
2 tablespoons red wine vinegar
2 tablespoons fresh orange juice
1 tablespoon fresh lemon juice
1 1/2 teaspoons fresh lime juice
1 1/2 teaspoons soy sauce
1 shallot, chopped
1 tablespoon chopped fresh parsley
1 1/2 teaspoons fresh thyme
1 1/2 teaspoons chopped fresh dill
1 tablespoon honey
1 teaspoon Dijon mustard
1/2 jalapeno or serrano chili pepper, seeded and chopped
1 1/2 teaspoons minced ginger
3/4 cup olive oil
Kosher salt and fresh cracked pepper to taste

Salad Vegetables:
48 haricots verts (thin, French green beans), trimmed
16 baby carrots, greens trimmed to 1/4-inch
16 grape or cherry tomatoes, halved
16 Nicoise, Gaeta, or Kalamata olives, pitted and halved
1 red onion, thinly sliced
1 cup chervil sprigs

Directions

Stir together 1/2 cup olive oil, 1 tablespoon parsley, and red pepper flakes. Toss tuna with marinade, and set aside to marinate for 30 minutes.

Pour vinegar, orange juice, lemon juice, lime juice, and soy sauce into the bowl of a blender. Add shallot, 1 tablespoon parsley, thyme, dill, honey, Dijon mustard, jalapeno, and ginger. Blend on high until smooth, then add 3/4 cups olive oil in a slow, steady stream with the blender running. Season to taste with salt and pepper, and set aside.

Bring a large pot of salted water to a boil over high heat. Fill another large container with half ice, half cold water, and set aside. Add the haricots verts to the boiling water, and cook until just tender, 35 to 40 seconds. Remove from the water, and immediately plunge into the ice water to cool. Next, blanch the carrots until just tender, about 1 1/2 minutes; chill in ice water until cold.

When the vegetables are cold, remove from the i

Ingredients

2 cups water
1 1/3 cups couscous

1 teaspoon salt
1/2 teaspoon ground black pepper
2 tablespoons red wine vinegar
1 1/2 tablespoons Dijon mustard
1/2 cup olive oil

1 cucumber, seeded and chopped
1 (4 ounce) container crumbled feta cheese
6 green onions, chopped
1/2 cup chopped fresh parsley
1/4 cup toasted pine nuts

Directions

Bring the water to a boil in a saucepan over high heat. Remove from the heat, and stir in the couscous. Cover, and let stand for 10 minutes. Scrape the couscous into a mixing bowl, fluff with a fork, and refrigerate until cold, about 1 hour.

Once the couscous is cold, make the dressing by whisking together the salt, black pepper, red wine vinegar, and Dijon mustard in a small bowl. Slowly drizzle in the olive oil while continuing to whisk until the oil has thickened the dressing. Fold the cucumber, feta cheese, green onions, parsley, and pine nuts into the couscous. Pour the dressing overtop, and stir until evenly moistened. Chill 30 minutes before serving.

Ingredients

6 tablespoons olive oil, divided
6 cloves garlic, minced
2 onions, chopped
1/2 cup orange juice
1/2 cup lemon juice
1/4 cup white wine
1 (4 pound) whole chicken, cut into 4 pieces
salt and pepper to taste

Directions

Preheat oven to 350 degrees F (175 degrees C).

Heat 3 tablespoons of the oil in a medium skillet over medium heat. Add the garlic and saute for 1 minute; set aside.

In a separate medium bowl, combine the remaining oil, onion, orange juice, lemon juice and wine. Add the heated garlic and oil to this and mix well.

Place chicken pieces in a 9×13 inch baking dish and pour the juice mixture over the chicken, coating well.

Bake at 350 degrees F (175 degrees C) for 1 hour, basting occasionally with the sauce.

Ingredients

6 (5 ounce) salmon fillets
4 cloves garlic, minced
1 tablespoon white wine
1 tablespoon honey
1/3 cup balsamic vinegar
4 teaspoons Dijon mustard
salt and pepper to taste
1 tablespoon chopped fresh oregano

Directions

Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil, and spray with non-stick cooking spray.

Coat a small saucepan with non-stick cooking spray. Over medium heat, cook and stir garlic until soft, about 3 minutes. Mix in white wine, honey, balsamic vinegar, mustard, and salt and pepper. Simmer, uncovered, for about 3 minutes, or until slightly thickened.

Arrange salmon fillets on foil-lined baking sheet. Brush fillets with balsamic glaze, and sprinkle with oregano.

Bake in preheated oven for 10 to 14 minutes, or until flesh flakes easily with a fork. Brush fillets with remaining glaze, and season with salt and pepper. Use a spatula to transfer fillets to serving platter, leaving the skin behind on the foil.