Wine Series Recipes
Pork Chop and Mushroom SauceServes 2-4
- 2-4 pork chops
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 2 minced garlic cloves
- 1 yellow or red onion cut into rings
- 1 box of crimini mushrooms left whole, stems removed
- 3/4 cup Apple cider
- 3/4 cup chicken broth
- 3 tablespoons mascarpone cheese
- Fresh thyme and parsley
1.) Sprinkle chops with salt and pepper, add to a heated skillet with 1 tablespoon of melted butter and 1 tablespoon of olive oil, remove when brown.
2.) Add remaining oil and butter, brown your garlic and onion rings, remove.
3.) Add mushrooms and saute till all juices evaporate then add Cider deglaze pan and reduce by half.
4. Add broth and a couple sprigs of thyme and let that reduce.
5.) Add chops and all juices back in the pan along with the mascarpone cheese, whisk in until melted, then cover and simmer until chops are cooked through and sauce has thickened.
6.) Garnish with chopped parsley and thyme
Pan Chicken Pasta with Blue Cheese Cream SauceServes 5
- 8oz penne pasta
- 2 boneless, skinless chicken breasts
- 4 cloves of garlic, minced
- 1 shallot, finely chopped
- 1 tsp crushed red pepper
- ¼ C butter
- ½ C Chicken broth
- 1 C cherry tomatoes, halved
- ½ C grated parmesan cheese
- 1/2 C of blue cheese
- 1 C of toasted walnuts
- ½ tsp ground pepper
- 1 tsp kosher salt
- 2 tbsp half and half
- 2 tbsp olive oil, divided
- salt and ground pepper for sprinkling the chicken
- fresh parsley for garnish
1.) Bring water to a boil in a large, deep skillet. Cook the pasta until tender. Drain and set aside.
2.) While the pasta is cooking, place the tomatoes in a small oven-safe boil. Drizzle with 1 tbsp olive oil. Broil on high for about 5 minutes or until slightly charred. Remove from the oven and set aside.
3.) Prep the chicken. Pound with the flat side of a mallet. Sprinkle with salt and pepper. Once the pasta is done cooking and has been set aside, heat the skillet over medium heat. Add the remaining olive oil and the chicken. Cook the chicken for 8-12 minutes or until 165 degrees, flipping a few times while cooking. Once done cooking, remove from the pan and place on a cutting board. Cut into chunks.
4.) Return the skillet to the stove and melt the ¼ butter over medium low heat. Add the shallots, garlic and red pepper flakes and walnuts. Sauté for 2 minutes, scraping the bits from the chicken from the bottom of the pan. Add the Chicken broth, salt and pepper. Cook for 5 minutes or until slightly reduced. Stir in the half and half, parmesan cheese, blue cheese and chicken. Then carefully stir in the roasted tomatoes.
5.) Garnish with fresh chopped parsley and more parmesan cheese, if desired.
Pan Seared Filet of Sirloin Steaks with DijonServes 4
- 4 Certified Angus Beef ® brand filet of sirloin, cut 1 1/4 to 1 1/2 inches thick
- 1 tablespoon olive oil
- 2 tablespoons fine chopped fresh rosemary, divided
- 2 tablespoons cracked peppercorn blend
- 2 teaspoons kosher salt
- ¼ cup diced shallots
- 4 cloves garlic, minced
- 1 cup of beef broth
- 1 tablespoon Dijon mustard
- 2 tablespoons butter
- 3 tablespoons chopped parsley
- Salt and pepper to taste
Preheat oven to 350ºF.
Heat oil in heavy skillet (not nonstick) over medium-high heat. Combine 1 tablespoon rosemary, peppercorn and salt in a small bowl. Season steaks with peppercorn mixture, lightly pressing mixture to steak. Sear steaks 1 to 2 minutes on each side. Place in oven about 5 - 10 minutes for medium rare or until steaks reach desired doneness. Allow steaks to rest 5 minutes before serving.
After removing steaks from pan, add shallots and garlic; cook for 2 minutes on medium heat. Whisk in broth and mustard; reduce by 2/3. Add remaining rosemary. Swirl butter in pan to melt. Remove from heat; add parsley and season with salt to taste. Serve over steak.
Fish Fillets with Tomatoes, Squash, and BasilServes 5
- 2 cups very thinly sliced assorted squash
- 1/4 cup thinly sliced shallots
- 1/4 cup thinly sliced fresh basil, divided, plus 1/4 cup basil leaves
- 20 cherry tomatoes, halved
- 4 tablespoons savingion Blanc
- 4 tablespoons extra-virgin olive oil, divided
- Kosher salt, freshly ground pepper
- 4 6-ounce skinless white flaky fish fillets (such as Atlantic cod or halibut)
Place four 14x12" sheets of parchment paper, or heavy-duty foil if grilling, on a work surface. Divide squash among parchment sheets, arranging on one side of sheet in thin layers. Sprinkle shallots and sliced basil over, dividing equally. Scatter tomato halves around squash. Drizzle each packet with 1 tablespoons wine and 1/2 tablespoon oil (add 1/2 tablespoon water to each if grilling). Season with salt and pepper. Place a fish fillet atop each portion. Season with salt and pepper; drizzle 1/2 tablespoon oil over each.
Fold parchment over mixture and crimp edges tightly to form a sealed packet.
Preheat oven to 400°F. Place packets in a single layer on a large rimmed baking sheet. Alternatively, build a medium fire in a charcoal grill, or heat a gas grill to medium-high. Bake or grill fish until just cooked through (a toothpick poked through the parchment will slide through fish easily), about 10 minutes. Carefully cut open packets (steam will escape). Garnish with basil leaves.