Category: Wine

Ingredients

1 head romaine lettuce – rinsed, dried and chopped
2 (11 ounce) cans mandarin oranges, drained
6 green onions, thinly sliced
2 tablespoons white sugar
1/2 cup sliced almonds
1/4 cup red wine vinegar
1/2 cup olive oil
1 tablespoon white sugar
1/8 teaspoon crushed red pepper flakes
ground black pepper to taste

Directions

In a large bowl, combine the romaine lettuce, oranges and green onions.

Heat 2 tablespoons sugar with the almonds in saucepan over medium heat. Cook and stir while sugar starts to melt and coat almonds. Stir constantly until almonds are light brown. Turn onto a plate, and cool for 10 minutes.

Combine red wine vinegar, olive oil, one tablespoon sugar, red pepper flakes and black pepper in a jar with a tight fitting lid. Shake vigorously until sugar is dissolved.

Before serving, toss lettuce with salad dressing until coated. Transfer to a decorative serving bowl, and sprinkle with sugared almonds.

Ingredients

1 (4 pound) frozen rump roast
1 cup white wine
2 (7.75 ounce) cans Mexican style hot tomato sauce
3 tablespoons crushed garlic
salt and ground black pepper to taste
1 bunch green onions, chopped
1 cup chopped fresh cilantro

Directions

Place the frozen roast in the slow cooker. Pour the wine and Mexican style hot tomato sauce over the top. Season with garlic, and salt and pepper to taste.

Cover, and cook on Low for 9 hours. When done, the roast should shred easily with a fork. Shred the roast into the juices, and mix in the chopped green onions and cilantro.

Ingredients

5 medium red potatoes
1/2 pound fresh green beans, cut into 2 inch pieces
1 medium red sweet pepper, cut into thin strips
1 cup frozen corn, thawed
1 celery rib, thinly sliced
1 medium carrot, shredded
3 green onions, thinly sliced
1 1/2 cups cubed mozzarella cheese
VINAIGRETTE:
2/3 cup olive oil
2 garlic cloves, minced
1/4 cup white wine vinegar
2 tablespoons minced fresh thyme
1 teaspoon salt
1/2 teaspoon sugar
1/2 teaspoon garlic powder
1/2 teaspoon pepper

Directions

Cut potatoes into 1/2-in. slices; cut each slice into four pieces. Place in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Meanwhile, place beans in a small saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 8-10 minutes or until crisp-tender. Drain potatoes and beans.

In a large bowl, combine the red pepper, corn, celery, carrot, onions and cheese. Add potatoes and beans. In a small bowl, whisk the vinaigrette ingredients. Pour over vegetables; toss to coat. Serve at room temperature or chilled.

Ingredients

2 tablespoons vegetable oil
salt and pepper to taste
6 (6 ounce) beef tenderloin filets
1 cup chopped fresh mushrooms
1/4 cup red wine
1 cup beef consomme
1 (3 ounce) jar foie gras pate
1 (17.25 ounce) package frozen puff pastry, thawed
1 egg, beaten

3 tablespoons butter
3 tablespoons all-purpose flour
2 tablespoons chopped green onion
1 cup beef consomme
1/2 cup red wine
2 tablespoons butter
2 tablespoons chopped fresh parsley

Directions

Heat the oil in a large skillet over medium-high heat. Season the filets with salt and pepper, then fry on each side until browned to lock in the juices. Remove from the skillet and set aside to cool slightly.

Add the mushrooms, wine and beef consomme to the skillet; cook and stir over medium heat until mushrooms are tender. Use a slotted spoon to transfer the mushrooms to a small bowl, reserving the consomme. Mix the pate with the mushrooms, adding a little consomme if needed to achieve a spreadable texture. Divide the mushrooms among the filets and spread on the top. Refrigerate about 30 minutes.

Preheat the oven to 400 degrees F (200 degrees C). Lay the puff pastry out on a clean surface and cut out two 5 to 6 inch rounds for each steak. You can roll it out a little thinner if you need more area. Place a steak onto a round, and bring the edges up around the sides. Cover the top with a second piece of dough, overlapping the edges and pressing to seal into a package. Repeat with remaining steaks. Place the Wellingtons onto a baking sheet, and brush the tops with beaten egg.

Bake for about 12 minutes, for rare, 16 minutes for medium, or 20 minutes for well done. For best results use a meat thermometer to determine the temperature of the steaks, with 140 degrees F (60 degrees C) being medium doneness. Remove from the oven and allow to rest for about 5 minutes.

While the steaks are cooking, make the sauce. Melt