Category: Wine

Ingredients

1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can white kidney beans, drained and rinsed
1/2 cup chopped cucumber
1/2 cup chopped sweet red pepper
1/4 cup chopped onion
1/4 cup minced fresh cilantro
1/3 cup red wine vinegar
1/4 cup olive oil
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/8 teaspoon pepper
Lettuce Leaves

Directions

In a large bowl, combine the beans, cucumber, onion and cilantro. In a small bowl, whisk the vinegar, oil and seasonings. Pour over bean mixture and toss to coat. Cover and refrigerate until serving. Using a slotted spoon, serve over lettuce if desired.

Ingredients

6 eggs
1/4 cup milk
3/4 cup all-purpose flour
1 cup finely chopped pistachio nuts
2 tablespoons minced shallots
1/2 cup dry white wine
1/2 cup chicken stock
1/2 cup heavy cream
1/4 cup butter
1 1/2 tablespoons pomegranate syrup
4 skinless, boneless chicken breast halves

Directions

Beat together the eggs and the milk. Dredge the chicken breasts in the flour, and then in the egg wash. Dredge in the pistachios.

Lightly fry chicken in 2 tablespoons butter or margarine over medium heat until slightly browned. Place in a lightly greased 9×13 inch baking dish.

Bake at 350 degrees F (175 degrees C) for 30 minutes.

When the meat is almost done, melt 2 tablespoons butter or margarine in a saucepan. Saute shallots until soft. Add cream, white wine, chicken stock, and pomegranate syrup. Simmer for a few minutes.

Place chicken on plates, and pour Athena sauce over.

Ingredients

1 whole trout, cleaned
2 tablespoons margarine, divided
1 tablespoon all-purpose flour
salt and pepper to taste
4 ounces fiddleheads, chopped
1 teaspoon dried tarragon
1 tablespoon lemon juice
1/4 cup dry white wine
1/2 cup dry bread crumbs
1 beaten egg

Directions

Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.

Spread about half of the margarine over the whole trout and inside the cavity. Combine the flour, salt and pepper; coat the inside and outside of the trout with the mixture.

Melt remaining margarine in a large skillet over medium heat. Lightly saute the fiddleheads until just tender. Season with salt, pepper and tarragon. Add the lemon juice and white wine, and cook for one minute. Transfer the contents of the fiddlehead pan to a bowl, and mix with egg and bread crumbs. Stuff the mixture into the cavity of the trout, and place it on the greased baking sheet.

Bake uncovered, for 15 to 20 minutes in the preheated oven, or until the fish flakes easily with a fork. Serve immediately.

Ingredients

1 cup dry red wine
1/3 cup soy sauce
2 tablespoons lemon juice
2 tablespoons Worcestershire sauce
2 tablespoons Dijon mustard
2 tablespoons honey
1 teaspoon minced garlic
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon onion powder
1/2 teaspoon ground black pepper
1/2 cup canola oil

Directions

To make the marinade, whisk together the red wine, soy sauce, lemon juice, Worcestershire sauce, mustard, honey, garlic, cumin, coriander, onion powder, pepper, and canola oil in a bowl until smooth.

To use the marinade, pour over 4 steaks in a resealable plastic bag. Squeeze out the air, and massage the bag to coat the meat with the marinade. Refrigerate at least 8 hours before cooking to desired degree of doneness.