Category: Wine

Ingredients

4 grilled skinless, boneless chicken breast halves
1 cup white sugar
1/4 cup water
1/2 cup red wine
1 cup orange juice
1 teaspoon wasabi paste
1/2 cup diced tomatoes
1/4 cup diced red onion
2 tablespoons chopped fresh cilantro
2 limes, juiced
2 avocados – peeled, pitted and diced
salt and pepper to taste
hot sauce to taste
1 (10 ounce) package mixed salad greens, rinsed and dried

Directions

Preheat oven to 400 degrees F (200 degrees C). Slice chicken strips and set aside.

In a large, nonreactive pot, heat sugar and water together over medium high heat, stirring occasionally, until caramelized to a deep amber color. Remove from heat and slowly (and very carefully–use an oven mitt!) add wine. Return to heat and stir until all particles are dissolved. Stirring constantly, add orange juice and wasabi, adjusting the amount to taste.

Brush chicken strips with the glaze, and then place on a baking sheet. Bake in the preheated oven until heated through.

While chicken is warming, toss together the tomatoes, red onion, cilantro, lime juice, avocados, salt, pepper and hot sauce. Adjust seasonings to taste, and spoon mixture onto the greens. Top with warmed chicken strips and serve.

Ingredients

1 cup heavy whipping cream, chilled
1/2 cup white sugar
1/4 cup white wine
1/8 cup fresh lemon juice
1 teaspoon grated lemon zest
1/4 teaspoon ground nutmeg (or to taste)
fresh mint leaves for garnish
lemon slices for garnish

Directions

Whip the cream and sugar in a chilled bowl, until the cream begins to thicken. Gradually whip in the white wine, lemon juice, and lemon zest. Continue to whip until light and fluffy, but not grainy. Cover the mixture and chill until serving time.

Serve in chilled parfait glasses, garnished with a dash of nutmeg, a sprig of mint, and a slice of lemon. Syllabub should be eaten with a small spoon, and savored.

Ingredients

2 tablespoons olive oil
1 1/2 tablespoons ground cumin
1 tablespoon minced garlic
2 teaspoons dried marjoram
2 teaspoons ground dried rosemary
1 tablespoon dried oregano
1 tablespoon red wine vinegar
salt and pepper to taste
3 pounds venison, cut into 1/4 thick strips
1 (12 ounce) package pita breads, warmed

Directions

Whisk together the olive oil, cumin, garlic, marjoram, rosemary, oregano, red wine vinegar, salt, and pepper in a large glass or ceramic bowl. Add the venison strips, and toss to evenly coat. Cover the bowl with plastic wrap, and marinate in the refrigerator at least 2 hours.

Heat a large skillet over medium-high heat. Cook the venison strips, a half pound at a time, until the venison has browned on the outside and is no longer pink on the inside, about 8 minutes. Pile the meat onto warmed pitas to serve.

Ingredients

2 (4 ounce) filet mignon steaks
1/2 teaspoon freshly ground black pepper to taste
salt to taste
1/4 cup balsamic vinegar
1/4 cup dry red wine

Directions

Sprinkle freshly ground pepper over both sides of each steak, and sprinkle with salt to taste.

Heat a nonstick skillet over medium-high heat. Place steaks in hot pan, and cook for 1 minute on each side, or until browned. Reduce heat to medium-low, and add balsamic vinegar and red wine. Cover, and cook for 4 minutes on each side, basting with sauce when you turn the meat over.

Remove steaks to two warmed plates, spoon one tablespoon of glaze over each, and serve immediately.