Category: Wine

Ingredients

1 clove garlic, minced
1 cup papaya – peeled, seeded and cubed
1/2 cup water
1/2 cup white wine
1/2 cup honey
1/4 cup tomato paste
4 pounds pork spareribs

Directions

Place the garlic, papaya, water, wine, honey, and tomato paste into a food processor. Pulse until until the mixture is finely chopped, about 15 seconds. Place the ribs into a 9×13 inch glass baking dish, and pour the marinade overtop. Mix the ribs around in the marinade to ensure they are evenly coated. Cover with plastic wrap, and refrigerate 6 hours to overnight (overnight is best).

Preheat an oven to 400 degrees F (200 degrees C).

Remove the ribs from the marinade, and shake off excess. Scrape the marinade into a small saucepan and bring to a boil over high heat. Reduce heat to medium-low, and simmer for 10 minutes; set aside.

Bake the ribs in the preheated oven until the meat pulls away easily from the bone, about 1 1/2 hours. Baste every 15 minutes with the reserved marinade.

Ingredients

4 skinless, boneless chicken breast halves
4 slices ham
4 slices Swiss cheese
1 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon paprika
2 eggs, beaten
1/3 cup milk
1 cup dry bread crumbs
1/4 cup olive oil
1 (10.75 ounce) can condensed cream of mushroom soup
1/2 pound fresh mushrooms, sliced
1/4 teaspoon garlic powder
1/8 teaspoon curry powder
1/4 cup white wine
1/2 cup sour cream
2 sprigs fresh parsley, for garnish

Directions

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

Flatten chicken breasts without breaking through meat. Roll each ham slice in a cheese slice, then roll up in chicken breasts. In a shallow dish or bowl season flour with salt, pepper and paprika. In a separate dish or bowl beat together eggs and milk. Dip chicken rolls in seasoned flour, then egg mixture, then bread crumbs. Heat oil in a large skillet and fry chicken in hot oil until golden brown. Set aside.

To Make Sauce: In a large bowl combine the soup, mushrooms, garlic powder, curry powder, wine and sour cream. Mix all together. Place browned chicken in a 9×13 inch baking dish. Pour sauce mixture over chicken and bake in the preheated oven for 15 to 20 minutes. Garnish with fresh parsley sprigs.

Ingredients

2 (8 ounce) packages fresh pasta of your choice
1/2 cup white wine
3/4 cup milk
2 tablespoons sour cream
1/2 cup freshly grated Parmesan cheese
1 tablespoon chopped fresh cilantro
1 tablespoon olive oil
8 ounces medium shrimp, peeled and deveined
8 ounces small scallops
1/2 yellow bell pepper, cut into strips
1/2 orange bell pepper, cut into strips
1/8 teaspoon Cajun seasoning
salt and pepper to taste

Directions

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.

Bring white wine and milk to a simmer in a small saucepan over medium-high heat. Whisk in sour cream and Parmesan cheese, reduce heat to medium-low, and simmer until thickened, about 5 minutes. Remove from the heat and stir in cilantro.

Meanwhile, heat olive oil in a skillet over medium-high heat. Add shrimp and scallops, and cook until the shrimp begin to firm and turn pink. Stir in the yellow and orange peppers, season with Cajun seasoning, salt, and pepper; continue cooking until peppers are tender.

To serve, place cooked pasta into a serving bowl, top with seafood mixture, and pour sauce overtop.

Ingredients

2 pounds alligator meat, cut into cubes
3 tablespoons fresh lime juice
salt and pepper to taste
all-purpose flour for dusting
2 tablespoons olive oil
1 tablespoon minced garlic
1/2 cup white wine

Directions

Toss alligator cubes with lime juice, cover, and refrigerate for 1 hour to marinate.

Squeeze any excess liquid from alligator and place into a large bowl. Season with salt and pepper, then toss with enough flour to coat. Remove alligator, shake off excess flour, and set aside.

Heat olive oil in a large skillet over medium-high heat. Add garlic; cook and stir until fragrant, about 30 seconds. Add alligator, and cook until firm and opaque, 5 to 6 minutes. Place alligator into serving dish, then pour wine into skillet and simmer until thickened, about 2 minutes. Pour sauce over alligator to serve.