Category: Wine

Ingredients

1 1/4 pounds ground lamb
1 egg
1 teaspoon dried oregano
1 teaspoon dry sherry
1 teaspoon white wine vinegar
1/2 teaspoon crushed red pepper flakes
4 cloves garlic, minced
1/2 cup chopped green onions
1 tablespoon chopped fresh mint, or to taste
2 tablespoons chopped fresh cilantro
2 tablespoons dry bread crumbs
1/8 teaspoon salt
1/4 teaspoon ground black pepper
5 hamburger buns

Directions

Preheat an outdoor grill for medium-high heat, and lightly oil the grate.

Mix the lamb, egg, oregano, sherry, vinegar, red pepper flakes, garlic, green onions, mint, cilantro, bread crumbs, salt, and pepper together in a mixing bowl with your hands until evenly blended. Form into five patties.

Cook on the preheated grill until the burgers are cooked to your desired degree of doneness, about 4 minutes per side for medium-rare. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C). Serve on buns.

Ingredients

3/4 cup blanched slivered almonds
1/4 cup red wine vinegar
2 tablespoons maple flavored balsamic vinegar
2 tablespoons olive oil
2 teaspoons dry mustard
1/4 teaspoon chopped fresh tarragon
salt and freshly ground black pepper to taste
1 bunch fresh spinach – rinsed, dried and torn into bite size pieces
2 mangos – peeled, seeded, and cubed

Directions

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

Arrange almonds in a single layer on a baking sheet. Bake 5 to 10 minutes, stirring occasionally, until fragrant and lightly toasted.

In a small bowl, mix red wine vinegar, maple flavored balsamic vinegar, olive oil, dry mustard, tarragon, salt, and pepper.

In a medium bowl, toss the red wine vinegar mixture with the spinach and mangos. Top with the toasted almonds.

Ingredients

1 pound bacon
1/2 cup butter
1 onion, sliced thin
2 cloves garlic, minced
1 (4 ounce) package fresh mushrooms, sliced
1 cup white wine
2 cups chicken stock
1 (14 ounce) package seasoned stuffing cubes
1 (10 ounce) jar oysters, drained and cut into thirds

Directions

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

Place bacon in a large, deep skillet; cook over medium-high heat until evenly brown. Remove bacon to a paper towel-lined plate to drain. Reserve drippings in the skillet.

Add the butter to the bacon drippings and melt over medium-high heat. Cook the onion, garlic, and mushrooms in the butter and drippings until the onion has caramelized, 10 to 15 minutes. Pour the wine into the skillet; allow the wine to warm; remove from heat.

Place the stuffing cubes in a large bowl. Pour the vegetable mixture over the cubes. Add the chicken stock. Fold the oysters into the mixture. Transfer the stuffing to a 9×13 inch baking dish.

Bake in preheated oven until golden brown on top, about 30 minutes.

Ingredients

2 eggs, beaten
1 cup Italian seasoned dry bread crumbs
1/2 cup Parmesan cheese
ground black pepper to taste
1 1/2 pounds skinless, boneless chicken breast halves – cut into cubes
1/4 cup olive oil
1 pound fresh mushrooms, sliced
1 large onion, chopped
1/2 cup white wine
1/2 cup pepperoncini, or amount desired

Directions

Place the eggs in a shallow dish. Stir the bread crumbs, Parmesan cheese, and pepper together in a second shallow dish. Dip the chicken cubes first into the eggs, then coat evenly with the bread crumbs.

Heat about half of the oil in a large skillet over medium heat. Stir in the chicken, and cook until browned on all sides, about 10 minutes. Remove the chicken and drain on a paper towel-covered plate. Add more oil to the skillet if needed. Stir in the mushrooms, onion, and wine. Cook and stir until the mushrooms are tender and have cooked down. This may take a good 15 minutes.

Return the chicken to the skillet and stir into the mushroom mixture. Use scissors to cut the pepperoncini into slices over the skillet to retain the pepper juices. Discard any stems. Simmer the chicken mixture, stirring occasionally, 5 to 10 minutes more before serving.