Category: Wine

Ingredients

4 bone-in chicken breast halves, with skin
2 teaspoons seasoned salt (eg. LAWRY’S(r))
1 tablespoon vegetable oil
1 large onion, finely chopped
3 carrots, finely chopped
3 cloves garlic, minced
1 (2 ounce) jar pimento peppers, drained and chopped
2 cups chicken broth
1/2 cup dry red wine
1 (16 ounce) package steamed lentils
1 teaspoon chopped fresh rosemary
2 tablespoons white balsamic vinegar
1 tablespoon lemon juice

Directions

Season the chicken liberally with seasoned salt. Heat oil in a large skillet over medium-high heat; add chicken and cook until well browned on all sides, about 10 minutes. Remove chicken from pan and set aside.

Lower the heat, add the onion, and cook and stir until translucent, about 5 minutes. Stir in the garlic, carrot, and pimento, and cook and stir an additional 3 minutes. Pour the chicken broth into the pan, and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon.

Stir in the lentils, rosemary, wine, and vinegar. Return the chicken to the pan; simmer until chicken breasts are no longer pink at the bone and the juices run clear, about 20 minutes. Remove from heat; stir the lemon juice into the sauce and serve.

Ingredients

3 pounds potatoes
1 pound bacon, cubed
1 onion, diced
2 cups white sugar
2 cups white wine vinegar

Directions

Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool and chop.

Place bacon and onion in a large, deep skillet. Cook over medium heat until bacon is evenly brown. Drain excess grease from skillet.

Add the sugar and vinegar to the bacon and onion mixture and bring to a boil. Pour the mixture over the potatoes and stir.

Ingredients

8 fresh lamb kidneys, rinsed and outer membrane removed
1 1/2 tablespoons butter
1 large onion, thinly sliced
1 clove garlic, minced, or more to taste
1 teaspoon mild curry powder (optional)
1 cup white wine, or as needed
2 teaspoons tomato paste, or to taste
2 1/2 tablespoons heavy cream (optional)

Directions

Make a slice the long way, partly through the back of each kidney (the side opposite the ducts), and spread the kidney, cut side down, onto a cutting board. With a sharp knife, slice as much meat off each side of the kidney as possible, leaving the duct tree intact. Discard the duct portion. Repeat with each kidney.

Heat the butter in a large skillet over medium heat, and cook and stir the onion, garlic, and curry powder until the onion is soft and translucent, 5 to 8 minutes. Pour about 1/4 cup of white wine into the onion mixture, turn the heat to low, and stir to scrape up and dissolve any brown bits of flavor from the bottom of the skillet. Place the kidneys into the skillet, and gently simmer until tender but not overcooked, about 10 minutes. Turn the kidneys over about halfway through cooking. As the wine reduces, continue to add more, about 1/4 to 1/3 cup at a time.

When the kidneys are no longer pink and the wine has reduced, stir in tomato paste until well combined. Serve hot with a dollop of cream drizzled over each serving, if desired.

Ingredients

8 ounces Gorgonzola cheese, crumbled
1/2 teaspoon dried oregano
1 clove garlic, crushed
1/2 teaspoon dried tarragon
1/2 teaspoon dried basil
1/3 cup olive oil
1 cup milk
1 tablespoon red wine vinegar
2 heads Boston lettuce, cored and shredded
1 avocado, diced
1/4 cup walnuts

Directions

Place the Gorgonzola cheese, oregano, garlic, tarragon, basil, olive oil, milk, and vinegar in a blender or food processor. Blend until smooth.

In a large bowl, toss the Gorgonzola dressing with lettuce, avocado, and walnuts.