Category: Wine

Ingredients

2 pounds russet potatoes
1 cup mayonnaise
4 teaspoons sweet pickle relish
4 teaspoons white sugar
2 teaspoons chopped white onion
2 teaspoons prepared mustard
1 teaspoon white wine vinegar
1 tablespoon minced celery
1 teaspoon minced pimento
1/2 teaspoon shredded carrot
1/4 teaspoon dried parsley
1/4 teaspoon ground black pepper
salt to taste

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.

In a large bowl, combine the potatoes, mayonnaise, sweet pickle relish, sugar, onion, mustard, vinegar, celery, pimentos, carrot, parsley, pepper and salt. Mix well, chill and serve.

Ingredients

4 Callisons Indian Mango Curry Seasoned Skewers
1/2 cup white wine
8 green onions, white ends cut into 3-inch lengths (save green tops for garnish)
12 large sea scallops
1 mango, cut into 1 1/2-inch chunks
1 tablespoon salad oil
Salt and black pepper to taste

Sweet Chili Soy Sauce
2 tablespoons Thai sweet chili sauce
1 tablespoon fresh lime juice
1 tablespoon soy sauce

Garnish
1 fresh lime, cut into wedges

Directions

Soak skewers in white wine for 10 to 15 minutes.

Trim white end of green onion to 3-inch lengths. Cut the remaining green part into thin slivers for garnish if desired.

Thread onto a skewer in the following order: scallop-white part of green onion-mango, using 1 piece of each. Repeat 1 more time and then add 1 more scallop to secure the mango. Repeat with remaining skewers. Let sit for 10 to 20 minutes in refrigerator.

Lightly brush skewers on each side with salad oil and season to taste with salt and pepper.

Place on a preheated medium-high grill and cook until scallops are just cooked, about 3 to 4 minutes per side.

Garnish with green onion slivers and lime wedges.

Ingredients

2 cups red wine vinegar
1 lemon, sliced
2 fresh jalapeno peppers, seeded, deveined, and finely minced
3 cloves garlic, minced
4 tablespoons dried minced onion flakes
3/4 cup superfine sugar
4 pounds large cooked shrimp, peeled and deveined
1/4 cup fresh cilantro, chopped
salt and pepper to taste

Directions

Pour vinegar into a pot over high heat. Stir in lemon slices, jalapeno peppers, garlic, onion flakes, and sugar. Bring to a rapid boil, stirring until sugar is dissolved. Remove from heat, and cool to lukewarm.

Place the shrimp and cilantro into a resealable plastic bag. Pour the lukewarm sauce into the bag, seal tightly; refrigerate overnight, turning the bag over several times.

Drain liquid from resealable bag, and place shrimp in a large bowl. Season with salt and pepper, and toss well.

Ingredients

4 skinless, boneless chicken breast halves
1 (8 ounce) package cream cheese
2/3 cup white wine
2 (10.75 ounce) cans condensed cream of mushroom soup
2 tablespoons Italian-style dressing mix
2 tablespoons butter
2 cups uncooked white rice

Directions

Preheat oven to 350 degrees F (175 degrees C).

Brown the chicken breasts in the butter or margarine and 1 tablespoon of the Italian-style dressing mix. Place browned chicken breasts in a 9×13 inch baking dish.

Mix together the cream cheese and soup and stir in the wine. Pour mixture over the chicken, and bake in the preheated oven for 45 to 60 minutes. Meanwhile, prepare the rice according to package directions, using the remaining dressing mix in the cooking water. Serve the hot rice and chicken together.