Category: Wine

Ingredients

1/2 cup dry red wine
1/4 cup teriyaki sauce
1/4 cup honey
1/4 cup spicy brown mustard
1 tablespoon dried minced onion flakes
1 teaspoon garlic powder
1 teaspoon fines herbs
1/2 teaspoon ground black pepper

Directions

In a large jar with a tight-fitting lid, mix the dry red wine, teriyaki sauce, honey, spicy brown mustard, dried minced onion flakes, garlic powder, fines herbs and ground black pepper. Seal the jar, and shake until the ingredients are well-mixed.

Place steak or beef tips in a resealable plastic bag. Pour dry red wine mixture into the bag. Place in the refrigerator and allow to marinate at least 8 hours, turning the bag occasionally, before grilling as desired.

Ingredients

1/4 cup butter
1 red onion, chopped
8 ounces fresh mushrooms, chopped
2 pounds flank steak
1 1/2 cups red wine
1 (13.5 ounce) can coconut milk
1/2 cup sour cream
8 ounces flaked coconut (optional)
1/4 cup brown sugar
1 tablespoon ground allspice
1 teaspoon salt
1/2 teaspoon black pepper

Directions

Melt the butter in a skillet over medium heat, and cook the onion and mushrooms until lightly browned. Place flank steak in the skillet, and brown on all sides. Pour in the wine. Reduce heat to low, and continue cooking 30 minutes, or until meat is very tender. Remove meat, shred, and return to skillet.

Pour coconut milk into the skillet. Mix in sour cream, coconut flakes, brown sugar, allspice, salt, and pepper. Continue cooking 10 minutes, or until heated through.

Ingredients

2 pounds red potatoes
1 tablespoon Kosher salt
1 1/4 cups Hellmann’s(r) or Best Foods(r) Real Mayonnaise
2 tablespoons white wine vinegar
1 jalapeno pepper, chopped
2 teaspoons Kosher salt
1/4 teaspoon ground black pepper
6 green onions (green and pale green part), thinly sliced
1/4 cup chopped fresh cilantro or flat leaf parsley

Directions

Cover potatoes with water in 4-quart saucepot. Bring to a boil over medium-high heat. Add 1 tablespoon salt. Reduce heat to low and simmer 10 minutes or until potatoes are tender; drain and cool slightly. Slice into 1/4-inch-thick slices.

Combine Hellmann’s(r) or Best Foods(r) Real Mayonnaise, vinegar, jalapeno peppers, salt and black pepper in large bowl. Stir in remaining ingredients and toss gently. Season, if desired, with additional salt and pepper. Serve chilled or at room temperature.

Ingredients

1/3 cup extra virgin olive oil
1/3 cup red wine vinegar
1 teaspoon brown sugar
1/4 teaspoon freshly ground black pepper
5 ounces mixed baby greens
2 green onions, chopped
1/2 cup chopped celery
1 carrot, julienned
1/2 cup broccoli florets
1/2 cup cauliflower florets
1 avocados – peeled, pitted and diced
1 teaspoon fresh lemon juice
2 ounces grated Asiago cheese
3 ounces pine nuts
4 ounces kumquats – rinsed, seeded and sliced

Directions

To prepare the dressing, place extra virgin olive oil, red wine vinegar, brown sugar, and pepper in a small container with a lid. Shake well to blend.

In a medium bowl, toss together baby salad greens, green onions, celery, carrot, broccoli, and cauliflower. Sprinkle avocado with lemon juice, and toss into the mixture. Sprinkle mixture with Asiago cheese and pine nuts. Toss in kumquats. Serve with the olive oil dressing.