Category: Wine

Ingredients

1/3 cup extra virgin olive oil
3 cloves garlic, minced
1/4 cup diced red bell pepper
1 pinch red pepper flakes
1 pound peeled and deveined large shrimp
1 cup flour for dredging
1 tomato, diced
2 tablespoons fresh lemon juice
2/3 cup dry white wine
3 tablespoons butter
1 tablespoon chopped fresh parsley

Directions

Heat the olive oil in a large skillet over medium-low heat; cook and stir the garlic, bell pepper, and red pepper flakes in the oil about 20 minutes. Dredge the shrimp in the flour to coat, then shake off the excess. Raise heat to medium-high and stir in the shrimp and tomato; cook until the shrimp is pink, 3 to 5 minutes. Add the lemon juice, wine, and butter; continue cooking until the sauce thickens, about 5 minutes more. Garnish with parsley to serve.

Ingredients

2 tablespoons white sugar
3 tablespoons soy sauce
1 cup dry white wine
1/2 cup chicken broth

Ingredients

1 pound chicken livers, trimmed and cut into bite-size pieces

3 tablespoons olive oil
3 tablespoons red wine vinegar
1 tablespoon fresh lemon juice
2 cloves garlic, crushed
1 teaspoon ground cumin
1 teaspoon ground coriander
2 teaspoons crushed red pepper flakes
2 bay leaves
1 pinch salt and freshly ground black pepper to taste

1 tablespoon olive oil
1 tablespoon butter
1 medium onion, chopped
1 tablespoon tomato paste
1 tablespoon Worcestershire sauce
1/2 cup chicken stock
1 tablespoon brandy

Directions

Place chicken livers in a large bowl, and pour in 3 tablespoons olive oil, vinegar, and lemon juice; season with garlic, cumin, coriander, chili flakes, bay leaves, salt, and pepper. Stir together, and refrigerate for 1 to 2 hours.

Remove livers to a bowl, and reserve marinade.

Heat 1 tablespoon olive oil and butter in a large skillet over medium heat. Stir in onion, and cook until tender, about 7 minutes. Increase heat to medium-high, and stir in chicken livers; cook for 2 minutes, being careful not to overcook the livers. Stir in the tomato paste, Worcestershire sauce, chicken stock, and the reserved marinade. Simmer gently for 5 minutes. Pour in brandy, and heat through.

Ingredients

4 pounds bluefish fillets
1 cup orange juice
1/4 cup fresh lime juice
1/4 cup fresh lemon juice
1/4 cup olive oil
1 tablespoon dry white wine
kosher salt and ground black pepper to taste
1/4 cup citrus flavored seafood rub

Directions

Place the fish fillets into a large bowl. Pour in the orange juice, lime juice, lemon juice, olive oil and white wine. Season with salt, pepper and seafood rub. Stir to blend and coat fish. Leave the squeezed lemon and lime halves in the bowl too. Marinate for at least 30 minutes.

Preheat a grill for high heat. When the grill is hot, oil the grate.

Place fish fillets on the grill, and discard the marinade. Cook for 4 minutes on each side, or until fish flakes with a fork. Transfer to a serving platter, and remove the dark blue part of the fish before serving.