Category: Wine

Ingredients

1/2 cup prepared mustard
1/2 cup white wine vinegar
1 teaspoon dried thyme
1 1/2 teaspoons dried dill weed
1 cup olive oil
2 tablespoons grated Parmesan cheese
2 tablespoons nonfat evaporated milk

Directions

In a medium bowl, combine the mustard, vinegar, thyme and dill. Let stand for 10 minutes.

Add oil in a slow, steady stream, whisking constantly until thickened and smooth. Blend in Parmesan and milk.

Transfer to a sterile jar with tight fitting lid and refrigerate until ready to use.

Ingredients

1 tablespoon olive oil
4 (8 ounce) ahi tuna steaks
1/2 cup white wine
1 tablespoon butter
1 medium shallot, minced
1 clove garlic, minced
2 cups blood orange juice

Directions

In a skillet, heat olive oil over medium-high heat. Sear tuna on one side for about five minutes. Flip and sear other side for two to three minutes, or until tuna is cooked to your desired degree of doneness. Remove from skillet and allow to rest.

Return skillet to heat and add white wine. Scrape bottom of pan with spatula to remove any bits from browning the tuna. Reduce heat to medium and add shallot and garlic. Cook and stir until shallot is clear, approximately 3 to 5 minutes. Stir in blood orange juice. Boil until the liquid has reduced to half its original volume or until it thickens. Remove from heat.

Slice the tuna across the grain. Fan the slices out onto a place and drizzle with blood orange sauce.

Ingredients

4 ounces uncooked fettuccine
1 medium onion, chopped
1 medium zucchini, cut into 1/4-inch slices
1 medium tomato, seeded and chopped
1 garlic clove, minced
2 tablespoons butter
1/2 pound uncooked medium shrimp, peeled and deveined
2 tablespoons white wine or chicken broth
1/4 teaspoon salt
1/8 teaspoon pepper

Directions

Cook fettuccine according to package directions. Meanwhile, in a skillet, saute the onion, zucchini, tomato and garlic in butter for 8-10 minutes or until crisp-tender. Add the shrimp, wine or broth, salt and pepper. Cook 3-4 minutes longer or until shrimp turn pink. Drain fettuccine; top with shrimp mixture.

Ingredients

8 ounces uncooked fettuccine
2 large apples – peeled, cored and chopped
1 shallot
1 tablespoon basil
1/4 cup red wine
2 tablespoons olive oil
4 boneless pork loin chops
1 teaspoon ground nutmeg
freshly ground black pepper to taste
1 teaspoon Worcestershire sauce
1/2 red onion, chopped
3 cloves garlic, minced
1 cup chopped sun-dried tomatoes
1 cup chopped fresh broccoli
1/2 red bell pepper, chopped

Directions

Bring a large pot of lightly salted water to a boil. Place pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain.

Place the apples, shallot, basil, and red wine in a blender, and puree.

Heat the oil in a skillet over medium heat. Place pork chops in the skillet, season with nutmeg and pepper, and sprinkle with Worcestershire sauce. Cook about 4 minutes, then mix in onion and garlic. Continue cooking 4 minutes, or to desired doneness.

Mix sun-dried tomatoes, broccoli, and red bell pepper into the skillet. Continue cooking until broccoli is tender. Stir in the apple mixture, and cook until heated through. Serve over the cooked pasta.