Category: Wine

Ingredients

1/2 teaspoon garlic powder
1/4 tablespoon ground black pepper
1/3 cup Worcestershire sauce
2 tablespoons dry white wine
2 tablespoons Italian-style salad dressing
1 pound large shrimp, peeled and deveined with tails attached
1/4 cup honey
1/4 cup butter, melted
2 tablespoons Worcestershire sauce
skewers

Directions

In a large bowl, mix together garlic powder, black pepper, 1/3 cup Worcestershire sauce, wine, and salad dressing; add shrimp, and toss to coat. Cover, and marinate in the refrigerator for 1 hour.

Preheat grill for high heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard marinade.

In a small bowl, stir together honey, melted butter, and remaining 2 tablespoons Worcestershire sauce. Set aside for basting.

Lightly oil grill grate. Grill shrimp for 2 to 3 minutes per side, or until opaque. Baste occasionally with the honey-butter sauce while grilling.

Ingredients

6 skinless, boneless chicken breasts
3 cups white wine
1 1/2 cups lemon juice
1 medium head garlic, crushed
4 drops hot pepper sauce
2 teaspoons poultry seasoning
2 teaspoons salt

Directions

Combine the white wine, lemon juice, crushed garlic, pepper sauce, poultry seasoning and salt. Mix well.

Place chicken in slow cooker. Pour lemon/garlic mixture over chicken. Cook on low for 8 to 10 hours.

Ingredients

1 (750 milliliter) bottle dry white wine
2 medium onions, chopped
20 fresh basil leaves, chopped
20 whole green peppercorns
1 quart fish stock
4 (8 ounce) salmon fillets
1 1/4 cups heavy cream
1 tablespoon cold butter
1 (16 ounce) package dry fettuccini pasta
salt to taste
4 sprigs fresh dill weed, for garnish

Directions

In a large saucepan over medium-high heat, combine the white wine, onions, basil and peppercorns. Bring to a boil and cook until reduced by half, about 20 minutes.

Meanwhile, heat the fish stock in a large skillet over medium-low heat. Add the salmon, and poach for 10 to 15 minutes, until salmon is cooked through, always keeping the stock at just below the boiling point. Remove the salmon to a plate, and cover with aluminum foil to keep warm.

Remove about 3/4 cup of the fish stock, and stir it into the white wine reduction. Transfer the white wine sauce to a blender, and puree until smooth. Strain through a sieve back into the saucepan, and stir in the cream. Bring to a boil, and reduce by half again. Whisk in cold butter, and season with salt and pepper.

Meanwhile, bring a pot of lightly salted water to a boil. Add the pasta and cook until tender, about 8 minutes. Serve pasta with salmon fillets and spoon sauce over the top. Garnish with a piece of dill.

Ingredients

1 small onion, chopped
1/4 cup chopped green pepper
1 garlic clove, minced
1 tablespoon butter or margarine
1 cup water
1/2 cup cubed fully cooked ham
1/2 cup tomato sauce
1 1/2 teaspoons white wine vinegar or cider vinegar
1/8 teaspoon pepper
3/4 cup uncooked instant rice
1/4 pound medium shrimp, peeled and deveined

Directions

In a skillet, saute the onion, green pepper and garlic in butter until crisp-tender. Stir in the water, ham, tomato sauce, vinegar and pepper. Bring to a boil. Reduce heat; cover and simmer for 3 minutes. Add the rice; cover and cook for 5 minutes. Add the shrimp; cook 3-5 minutes longer or until shrimp turn pink and rice is cooked.