Category: Wine

Ingredients

1 (3 ounce) package chicken flavored ramen noodles
1/4 cup butter
1/2 cup sesame seeds, toasted
1/2 cup blanched slivered almonds
1 large head napa cabbage, shredded
6 green onions, chopped
1/4 cup vegetable oil
1/4 cup rice wine vinegar
1 tablespoon soy sauce
1 tablespoon sesame oil
1/8 cup white sugar

Directions

Crush noodles, place them in a medium skillet and brown in butter over medium heat. Add almonds and sesame seeds. Stir often to prevent burning. Add seasoning mix from noodles and cool. Toss in a large bowl with cabbage and onions.

Prepare the dressing by whisking together the vegetable oil, rice vinegar, soy sauce, sesame oil and sugar. Pour over salad, toss and serve.

Ingredients

1/3 cup white wine
3/4 cup vegetable stock
1 teaspoon chopped fresh ginger
1 clove garlic, minced
1 small carrot, chopped
1/2 leek, chopped
10 sea scallops, halved
1/3 pound tiger prawns, peeled and deveined
1/2 cup unsalted butter, cubed
chopped fresh chives for garnish
salt and pepper to taste

Directions

Bring the wine, vegetable stock, ginger, and garlic to boil in a skillet. Mix in the carrot and leek, and reduce heat to low. Simmer 5 minutes. Mix in scallops and prawns. Stir in the butter cubes. Continue cooking until butter is melted and scallops and prawns are opaque. Sprinkle with chives, and season with salt and pepper to serve.

Ingredients

3 tablespoons crushed black peppercorns
2 (8 ounce) beef top sirloin steaks
1 tablespoon lemon pepper
1 teaspoon salt
5 tablespoons butter
2 cloves garlic, minced
1/2 cup red wine
3 tablespoons brandy
1/4 cup chopped green onions
1 shallot, chopped
1/2 cup heavy cream
1 teaspoon white sugar (optional)

Directions

Press crushed peppercorns into both sides of each steak. Sprinkle with lemon pepper, and salt.

Melt butter in a large skillet over medium-high heat. Stir in garlic and wine, and cook for 1 minute. Arrange steaks in pan, and cook for 5 to 10 minutes per side, or until desired doneness. Reduce heat to low.

Pour brandy onto steaks, and carefully light with a match. Let the flames burn off. Sprinkle green onion and shallot around the steaks, and circle the steaks with cream. Cook, stirring sauce, until hot. Transfer steaks to plates. Stir sugar into sauce, and then spoon over meat.

Ingredients

1 cup packed brown sugar
1 cup white sugar
2/3 cup water
1/8 teaspoon cream of tartar
2 tablespoons white wine vinegar
2 egg whites
1 teaspoon vanilla extract

Directions

In a saucepan, combine the brown sugar, white sugar, water, cream of tarter and vinegar. Bring to a boil and cook to soft ball stage, 236 degrees F (113 degrees C).

In a large, deep mixing bowl, beat egg whites until stiff peaks form.

Slowly pour the sugar mixture into the egg whites while beating constantly. Add vanilla and beat until thick and creamy.