Category: Wine

Ingredients

3 tablespoons olive oil or butter
1 small onion, cut into small dice
2 ounces prosciutto or 4 ounces ham, cut into small dice
2 cups arborio rice
1/2 cup dry white wine
4 cups chicken broth
2 cups water
1 cup grated Parmesan cheese
1 cup frozen regular (not petite) green peas
2 tablespoons chopped fresh parsley
1 pinch Salt and ground black pepper

Directions

Adjust oven rack to middle position, and heat oven to 450 degrees.

Heat oil or butter in a heavy-bottom Dutch oven or large ovenproof saucepan over medium-high heat. Add onion and prosciutto or ham; saute until tender, 4 to 5 minutes.

Stir in rice (can be removed from heat and covered for up to 2 hours in advance), then add wine, and simmer until the liquid has almost evaporated. Turn off heat. Add broth and water. Cover the pot with a sheet of heavy-duty foil, pressing the foil down so it’s concave and rests on the broth. Place a lid over the pot to ensure an even tighter seal.

Set pot in oven; cook for 25 minutes. Remove from oven. Use a potholder to remove lid and foil. Remembering that the handles are hot, set pot on low heat.

Stir mixture, adding water if necessary, until rice is cooked and a little chewy at the center, the liquid is creamy, and the flavors of the new ingredients have melded in, about 5 minutes. Stir in 1 cup of Parmesan cheese, peas and/or parsley. Adjust seasonings, including salt and pepper, to taste.

Spoon into shallow soup plates, sprinkling each serving with shaved Parmesan.

Ingredients

1/2 cup soy sauce
6 tablespoons white sugar
4 tablespoons sesame oil
2 pounds filet mignon, cubed
1/8 cup white wine
1 bunch green onions, chopped

Directions

Combine soy sauce, sugar, and sesame oil in a shallow dish to make the marinade. Add meat, and refrigerate for 4 hours.

Place a large skillet over medium high heat, and cook meat until done.

Pour the marinade into a medium saucepan, and place over medium high heat. Bring to a boil, and cook for 5 minutes. Add cooked meat, green onions, and wine to the boiling marinade. Transfer the entire contents of the saucepan to a large bowl, and serve hot.

Ingredients

10 slices bacon
1/2 cup butter
1 cup chopped celery
2 cloves garlic, minced
1 small onion, chopped
1 cup white wine
1 (16 ounce) can whole berry cranberry sauce
1 (4 ounce) jar diced jalapeno peppers
1 (4 ounce) can diced green chile peppers
1 cup chopped toasted pecans
2 (14 ounce) packages cornbread stuffing mix
1 1/2 cups chicken stock

Directions

Preheat oven to 375 degrees F (190 degrees C).

Place a large skillet over medium heat. Cook the bacon in the skillet until crispy. Lie the cooked bacon on a plate lined with paper towels to drain and cool; crumble the bacon.

Melt the butter in a large skillet over medium-high heat. Cook the celery, garlic, and onion in the hot butter until the onion begins to caramelize; pour the wine into the skillet. When the wine is heated, stir in the cranberry sauce, jalapeno peppers, and green chile peppers. Cover the mixture and cook until boiling. Remove from heat and stir in the bacon and pecans.

Place the stuffing mix in a large bowl. Pour the liquid mixture and the chicken stock over the stuffing mix; stir until completely moist. Transfer to a 9×13 inch baking dish.

Bake in preheated oven until browned on top, about 35 minutes.

Ingredients

8 slices bacon, chopped
1 sweet onion, finely chopped
1 pound chicken livers, rinsed and trimmed
1 1/2 cups Burgundy or other dry red wine
1/4 cup chopped pitted green olives

Directions

Fry the bacon in a large skillet over medium heat until almost crisp. Remove bacon from the pan and drain on paper towels. Drain off grease from the skillet, leaving a thin coating on the bottom.

Using the same skillet, add the onions; cook and stir over medium heat until tender, about 5 minutes. Stir in the chicken livers, quickly browning them on the outside. Pour in the wine, adding more if needed to cover the chicken livers. Stir in the olives. Cover, and simmer for 20 minutes. Just before serving, stir in the bacon.