What are the benefits to bringing your own wine to restaurants? First you pay a lot less for a bottle of wine outside a restaurant, second you bring wine that you know you like. So where are the restaurants that allow you to bring your own wine? And how much are the corkage fee (the cost for them to open your bottle of wine)?
Here are a few, but I would love to hear from you!
Roman Cucina, Fullerton - No Corkage Fee Wednesdays!
Cafe Hidalgo, Fullerton - $15 Corkage Fee
Wednesday, September 1, 2010
Monday, August 30, 2010
Anise-Orange Shrimp and Scallop Skewers
Specially created for pairing with the McKenna 2009 Sauvignon Blanc
Ingredients:
1/4 cup orange juice
2 tablespoons vegetable oil
1 tablespoon McCormick Anise Seed
1 teaspoon McCormick Garlic Salt
1/2 teaspoon McCormick Ginger, Ground
1/2 teaspoon McCormick Black Pepper, Coarse Grind
1 pound large sea scallops
1 pound large shrimp, peeled and deveined
Honey Ginger Dipping Sauce (recipe follows)
Honey Ginger Dipping Sauce:
Mix 3/4 cup orange juice, 2 tablespoons each sliced green onion, honey and soy sauce, and 1/4 teaspoon McCormick® Ground Ginger until well blended.
Directions:
Mix orange juice, oil, anise seed, garlic salt, ginger and pepper in small bowl. Place seafood in large resealable plastic bag or glass dish. Add marinade; turn to coat well.
Refrigerate 30 minutes. Remove seafood from marinade. Discard any remaining marinade. Alternately thread shrimp and scallops onto skewers.
Grill over medium heat 8 to 10 minutes or until shrimp turn pink and scallops are opaque. Serve with Honey Ginger Dipping Sauce.
Makes 8 servings.
Recipe and Photo Coutesy of McCormick & Company, Inc.
1/4 cup orange juice
2 tablespoons vegetable oil
1 tablespoon McCormick Anise Seed
1 teaspoon McCormick Garlic Salt
1/2 teaspoon McCormick Ginger, Ground
1/2 teaspoon McCormick Black Pepper, Coarse Grind
1 pound large sea scallops
1 pound large shrimp, peeled and deveined
Honey Ginger Dipping Sauce (recipe follows)
Honey Ginger Dipping Sauce:
Mix 3/4 cup orange juice, 2 tablespoons each sliced green onion, honey and soy sauce, and 1/4 teaspoon McCormick® Ground Ginger until well blended.
Directions:
Mix orange juice, oil, anise seed, garlic salt, ginger and pepper in small bowl. Place seafood in large resealable plastic bag or glass dish. Add marinade; turn to coat well.
Refrigerate 30 minutes. Remove seafood from marinade. Discard any remaining marinade. Alternately thread shrimp and scallops onto skewers.
Grill over medium heat 8 to 10 minutes or until shrimp turn pink and scallops are opaque. Serve with Honey Ginger Dipping Sauce.
Makes 8 servings.
Recipe and Photo Coutesy of McCormick & Company, Inc.
Tuesday, August 24, 2010
Grilled Pork Tenderloin with Balsamic Vinegar
Specially created for pairing with the Fog 2008 Zinfandel
Ingredients:
2 pork tenderloins
1/4 cup olive oil
1 cup balsamic vinegar
3 tablespoons fresh rosemary, OR sage OR thyme
1 teaspoon garlic, chopped
Salt and pepper, to taste
Directions:
Combine oil, vinegar, and garlic with rosemary in a self-sealing bag. Add pork tenderloins and marinate them for 30 minutes in the refrigerator. Remove from marinade and discard remaining marinade. Season tenderloins with salt and pepper.
Grill over medium-hot fire, turning occasionally, for 15-20 minutes, until meat thermometer inserted reads 160 degrees F. Slice to serve.
Serves 4.
Recipe and Photo Courtesy of National Pork Board.
2 pork tenderloins
1/4 cup olive oil
1 cup balsamic vinegar
3 tablespoons fresh rosemary, OR sage OR thyme
1 teaspoon garlic, chopped
Salt and pepper, to taste
Directions:
Combine oil, vinegar, and garlic with rosemary in a self-sealing bag. Add pork tenderloins and marinate them for 30 minutes in the refrigerator. Remove from marinade and discard remaining marinade. Season tenderloins with salt and pepper.
Grill over medium-hot fire, turning occasionally, for 15-20 minutes, until meat thermometer inserted reads 160 degrees F. Slice to serve.
Serves 4.
Recipe and Photo Courtesy of National Pork Board.
Monday, August 23, 2010
Grilled Chicken and Chorizo Skewers
Specially created for pairing with the Cloud 2009 Pinot Grigio
Ingredients:
2 oz. chicken tenderloins, cut into 4 pieces; or pieces of boneless, skinless breast
3/4 oz. chorizo sausage cut into "half moons" resulting in three 1/4 oz. pieces
Four 1" x 1" red bell pepper pieces (optional: saute in a little olive oil to soften)
Four 1" x 1" yellow bell pepper pieces (optional: saute in a little olive oil to soften)
Four 1" x 1" Spanish onion pieces (optional: saute in a little olive oil to soften)
Approx. 8" bamboo skewer (soaked in cold water ahead of time)
1/4 tsp. salt
Pinch ground black pepper
1 tsp. olive oil to brush before grilling
1 TBL cumin aioli (recipe follows)
Chopped parsley to garnish
For the cumin aioli:
1 c. mayonnaise
2 tsp. Dijon mustard
1/2 tsp. finely minced fresh garlic
2 TBL ground cumin powder (or to taste)
Directions:
Assemble the skewers alternating ingredients. Season with salt and pepper. Brush with olive oil and grill until chicken is cooked. Serve with cumin aioli. Sprinkle parsley to garnish.
Mix all together. Chill at least 1/2 hour to let flavors develop.
Makes 1 skewer; multiply the ingredients amounts by the number of servings desired.
Recipe and Photo Courtesy of National Chicken Council
2 oz. chicken tenderloins, cut into 4 pieces; or pieces of boneless, skinless breast
3/4 oz. chorizo sausage cut into "half moons" resulting in three 1/4 oz. pieces
Four 1" x 1" red bell pepper pieces (optional: saute in a little olive oil to soften)
Four 1" x 1" yellow bell pepper pieces (optional: saute in a little olive oil to soften)
Four 1" x 1" Spanish onion pieces (optional: saute in a little olive oil to soften)
Approx. 8" bamboo skewer (soaked in cold water ahead of time)
1/4 tsp. salt
Pinch ground black pepper
1 tsp. olive oil to brush before grilling
1 TBL cumin aioli (recipe follows)
Chopped parsley to garnish
For the cumin aioli:
1 c. mayonnaise
2 tsp. Dijon mustard
1/2 tsp. finely minced fresh garlic
2 TBL ground cumin powder (or to taste)
Directions:
Assemble the skewers alternating ingredients. Season with salt and pepper. Brush with olive oil and grill until chicken is cooked. Serve with cumin aioli. Sprinkle parsley to garnish.
Mix all together. Chill at least 1/2 hour to let flavors develop.
Makes 1 skewer; multiply the ingredients amounts by the number of servings desired.
Recipe and Photo Courtesy of National Chicken Council
Sunday, August 22, 2010
Herb Marinated Steak
Specially created for pairing with the Fog 2008 Nebbiolo
Ingredients:
1/2 cup dry red wine
1/4 cup olive oil
2 teaspoons McCormick Perfect Pinch Italian Seasoning
2 teaspoons Worcestershire sauce
1 1/2 teaspoons McCormick Garlic Powder
1 teaspoon seasoned salt
1/2 teaspoon McCormick Black Pepper, Coarse Ground
1 1/2 pounds boneless beef sirloin or London broil steak (about 1-inch thick)
Directions:
Mix wine, oil and seasonings in small bowl. Place steak in large re-sealable plastic bag or glass dish. Add marinade; turn to coat well.
Refrigerate 30 minutes or longer for extra flavor. Remove steak from marinade. Discard any remaining marinade.
Grill over medium heat 8 to 10 minutes per side or until desired doneness. Let stand 5 minutes before cutting into thin slices across the grain.
Makes 6 servings.
Recipe and Photo Courtesy of McCormick & Company, Inc.
1/2 cup dry red wine
1/4 cup olive oil
2 teaspoons McCormick Perfect Pinch Italian Seasoning
2 teaspoons Worcestershire sauce
1 1/2 teaspoons McCormick Garlic Powder
1 teaspoon seasoned salt
1/2 teaspoon McCormick Black Pepper, Coarse Ground
1 1/2 pounds boneless beef sirloin or London broil steak (about 1-inch thick)
Directions:
Mix wine, oil and seasonings in small bowl. Place steak in large re-sealable plastic bag or glass dish. Add marinade; turn to coat well.
Refrigerate 30 minutes or longer for extra flavor. Remove steak from marinade. Discard any remaining marinade.
Grill over medium heat 8 to 10 minutes per side or until desired doneness. Let stand 5 minutes before cutting into thin slices across the grain.
Makes 6 servings.
Recipe and Photo Courtesy of McCormick & Company, Inc.
Saturday, August 21, 2010
Garlic Herb Tilapia
Specially created for pairing with the Cloud 2009 Number Nine Blend
Ingredients:
1/4 cup (1/2 stick) butter, softened
1/2 teaspoon McCormick Garlic Powder
1/2 teaspoon McCormick Perfect Pinch Italian Seasoning
1/2 teaspoon McCormick Mustard, Ground
1 pound tilapia fillets
1/2 teaspoon salt
1/4 teaspoon McCormick Black Pepper, Ground
Directions:
Preheat oven to 400 degrees F. Mix butter, garlic powder, Italian seasoning and ground mustard in medium bowl until well blended.
Place fish on foil-lined shallow baking pan. Sprinkle with salt and pepper. Spread fish with herb butter mixture.
Bake 10 minutes or until fish flakes easily with a fork.
Makes 4 servings.
Recipe and Photo Courtesy of McCormick & Company, Inc.
1/4 cup (1/2 stick) butter, softened
1/2 teaspoon McCormick Garlic Powder
1/2 teaspoon McCormick Perfect Pinch Italian Seasoning
1/2 teaspoon McCormick Mustard, Ground
1 pound tilapia fillets
1/2 teaspoon salt
1/4 teaspoon McCormick Black Pepper, Ground
Directions:
Preheat oven to 400 degrees F. Mix butter, garlic powder, Italian seasoning and ground mustard in medium bowl until well blended.
Place fish on foil-lined shallow baking pan. Sprinkle with salt and pepper. Spread fish with herb butter mixture.
Bake 10 minutes or until fish flakes easily with a fork.
Makes 4 servings.
Recipe and Photo Courtesy of McCormick & Company, Inc.
Introducing a New Brand from WineShop At Home
We would like to introduce you to Cloud...
Our first release is Cloud Number Nine Blend and Pinot Grigio with their beautiful blue bottles and white twist caps.
Our first release is Cloud Number Nine Blend and Pinot Grigio with their beautiful blue bottles and white twist caps.
The new Cloud "Twist Cap" means it's ready to go, perfect for the picnic or the porch. Serve it at mealtime and store some for later. Twist is, sip it now; it reseals perfectly and is still good to go when you're ready to go.
Why is the twist cap so great for an everyday wine?
- Performs at the same level as a cork but easy to store upright in the fridge
- Allows wine to age through the natural chemical reactions without the introduction of excess oxygen - which is preferable for any everyday wine you might open and take a nip of throughout the week.
Fun Fact: The twist cap, also known as a Stelvin closure, is rapidly becoming popular. They are widely used in Australia and New Zealand. An initiative promoting the twist cap in New Zealand has resulted in about 90% of the wines from there being closed with twist caps. The newest versions of the screw cap have come a long way from the caps found for many years on inferior wines. They obviously eliminate the cork taint issue, and help maintain the quality of the wine by forming a tight seal that keeps out oxygen. Perfect for those who do not use a full bottle and want to easily close and store for future use.
Try it, twist it, and sip it; we think you'll go crazy for the twist of this cap too!
- WineShop At Home
Friday, August 20, 2010
Special Discount on White Wines
Here is your chance to stock up on the white wines featured for pairing with our recipes. Order your whites with a 40% discount now at http://www.ocwineparties.com/ before they are gone!
Grilled Butterflied Chicken with Basil and Mint Vinaigrette
Specially created for pairing with the Fleur Bleu 2009 Pinot Noir
Ingredients:
1 whole chicken, 3 1/2 - 4 pounds
Brine:
4 quarts water
1/4 cup sugar
1/2 cup salt
Vinaigrette:
2 Tbls lemon juice
1 Tbls soy sauce
2 Tsp honey
1 clove garlic, chopped
2 tsp fresh ginger, chopped
1/4 tsp red pepper flakes
1 Tbls fresh mint, chopped
2 Tbls fresh basil, chopped
1/4 cup olive oil
Directions:
Make brine by combining water, sugar and salt in large stockpot. Bring to boil over high heat. Reduce heat to medium-low and simmer 10 minutes, or until sugar and salt are dissolved. Remove from heat and cool completely. "Butterfly" chicken by removing backbone by cutting down either side of the backbone with a sharp knife. Remove the backbone. When brine is cool, add chicken to stockpot and refrigerate at least one, and up to five, hours. Do not brine longer as chicken will become too salty. Remove chicken from brine and pat with paper towels to dry.
Heat grill to high, or, if using coals, heat and arrange with more coals on one side of grill than the other. (This creates two areas of heat - one high and the other cooler.) Place chicken over high heat and grill about 4 minutes per side until nicely browned.
Turn off middle burner of gas grill (or one burner if there are only two) and move chicken over the area that is turned off. Or, if using charcoal grill, move chicken to cooler area of grill. Grill chicken for another 18-20 minutes, turning often, until chicken registers 180 degrees F when a thermometer is inserted into the thickest part of the thigh.
While chicken is grilling, make vinaigrette by combining all ingredients except the oil in a food processor. Pulse to combine. With motor running, slowly pour oil into mixture; continue pulsing until well-incorporated. Remove chicken to a platter and pour vinaigrette over hot chicken. Turn chicken to coat in sauce.
Makes 4 servings.
Recipe Courtesy of National Chicken Council
Ingredients:
1 whole chicken, 3 1/2 - 4 pounds
Brine:
4 quarts water
1/4 cup sugar
1/2 cup salt
Vinaigrette:
2 Tbls lemon juice
1 Tbls soy sauce
2 Tsp honey
1 clove garlic, chopped
2 tsp fresh ginger, chopped
1/4 tsp red pepper flakes
1 Tbls fresh mint, chopped
2 Tbls fresh basil, chopped
1/4 cup olive oil
Directions:
Make brine by combining water, sugar and salt in large stockpot. Bring to boil over high heat. Reduce heat to medium-low and simmer 10 minutes, or until sugar and salt are dissolved. Remove from heat and cool completely. "Butterfly" chicken by removing backbone by cutting down either side of the backbone with a sharp knife. Remove the backbone. When brine is cool, add chicken to stockpot and refrigerate at least one, and up to five, hours. Do not brine longer as chicken will become too salty. Remove chicken from brine and pat with paper towels to dry.
Heat grill to high, or, if using coals, heat and arrange with more coals on one side of grill than the other. (This creates two areas of heat - one high and the other cooler.) Place chicken over high heat and grill about 4 minutes per side until nicely browned.
Turn off middle burner of gas grill (or one burner if there are only two) and move chicken over the area that is turned off. Or, if using charcoal grill, move chicken to cooler area of grill. Grill chicken for another 18-20 minutes, turning often, until chicken registers 180 degrees F when a thermometer is inserted into the thickest part of the thigh.
While chicken is grilling, make vinaigrette by combining all ingredients except the oil in a food processor. Pulse to combine. With motor running, slowly pour oil into mixture; continue pulsing until well-incorporated. Remove chicken to a platter and pour vinaigrette over hot chicken. Turn chicken to coat in sauce.
Makes 4 servings.
Recipe Courtesy of National Chicken Council
Thursday, August 19, 2010
Lobster Rolls
Specially created for pairing with the Fleur Bleu 2009 Riesling
Ingredients:
1/2 pound fully cooked lobster meat or 1 (2 1/2 pound) live lobster
1/2 medium cucumber, peeled, seeded and finely diced
1/4 cup bottled mayonnaise
1/2 tablespoon fresh tarragon
2 small scallions, thinkly sliced
Kosher or sea salt
Freshly ground pepper
2 to 3 New England-style hot dog buns
2 to 3 tablespoons unsalted butter, softened
Directions:
If using live lobsters, steam or boil them. Let cool at room temperature. Use a cleaver to crack and remove the meat from the claws, knuckles and tails.
Cut the meat into 1/2-inch dice. You may pick all the meat from the carcass and add it to the meat or freeze the carcass for soup or broth.
Place the cucumber in a colander for at least 5 minutes to drain the excess liquid. Combine the lobster, cucumber mayonnaise, and tarragon. Add the scallions.
Season with salt and pepper. Cover with plastic wrap and chill for 30 minutes to 1 hour.
Preheat a large heavy skillet (12 to 14-inches) over medium-low heat (a black cast-iron pan is perfect).
Lightly butter both sides of each bun. Place them in the pan and cook for about 2 minutes until golden brown. Turn the buns over and toast the other side. Or toast the buns under a broiler instead.
When the buns are ready, stuff them with the chilled lobster salad. Place each roll on a small paper or china plate; garnish with pickles and potato chips. Serve at once.
Makes 4 servings.
Recipe and Photo Courtesy of LobsterHelp.com
1/2 pound fully cooked lobster meat or 1 (2 1/2 pound) live lobster
1/2 medium cucumber, peeled, seeded and finely diced
1/4 cup bottled mayonnaise
1/2 tablespoon fresh tarragon
2 small scallions, thinkly sliced
Kosher or sea salt
Freshly ground pepper
2 to 3 New England-style hot dog buns
2 to 3 tablespoons unsalted butter, softened
Directions:
If using live lobsters, steam or boil them. Let cool at room temperature. Use a cleaver to crack and remove the meat from the claws, knuckles and tails.
Cut the meat into 1/2-inch dice. You may pick all the meat from the carcass and add it to the meat or freeze the carcass for soup or broth.
Place the cucumber in a colander for at least 5 minutes to drain the excess liquid. Combine the lobster, cucumber mayonnaise, and tarragon. Add the scallions.
Season with salt and pepper. Cover with plastic wrap and chill for 30 minutes to 1 hour.
Preheat a large heavy skillet (12 to 14-inches) over medium-low heat (a black cast-iron pan is perfect).
Lightly butter both sides of each bun. Place them in the pan and cook for about 2 minutes until golden brown. Turn the buns over and toast the other side. Or toast the buns under a broiler instead.
When the buns are ready, stuff them with the chilled lobster salad. Place each roll on a small paper or china plate; garnish with pickles and potato chips. Serve at once.
Makes 4 servings.
Recipe and Photo Courtesy of LobsterHelp.com
Wednesday, August 18, 2010
"Happy" Pork Chops
Specially created for pairing with the EVO 2008 Cabernet Franc
Ingredients:
6 pork blade steaks, (1/2-3/4-inch thick), seasoned with salt and pepper
2 tablespoons corn oil, OR olive oil
4 cloves garlic, minced
1 small white onion, chopped
2 cups uncooked rice
4 plum tomatoes, chopped
2 medium jalapeno chiles, minced
1 cup water
2 cups chicken broth
fresh cilantro, chopped
Directions:
Heat oil in large skillet; add pork. Sear pork on both sides on medium-high heat just until brown, about 1 minutes on each side. Remove from skillet and cover loosely with foil.
Add garlic and onions to skillet. Cook and stir until tender, about 2 minutes, scraping up brown bits from bottom of skillet. Add rice, stirring constantly until rice just begins to brown, about 3 to 4 minutes. Add tomatoes, jalapeno chiles, beer and broth or water. Bring to boil; cover. Reduce heat to medium low and simmer 10 minutes.
Place pork on top of rice; cover. Simmer 8 or 9 minutes until internal temperature on a thermometer reads 160 degrees F. Let stand 5 minutes before serving. Sprinkle with chopped cilantro if desired.
Makes 6 servings.
Recipe and Courtesy of National Pork Board
Ingredients:
6 pork blade steaks, (1/2-3/4-inch thick), seasoned with salt and pepper
2 tablespoons corn oil, OR olive oil
4 cloves garlic, minced
1 small white onion, chopped
2 cups uncooked rice
4 plum tomatoes, chopped
2 medium jalapeno chiles, minced
1 cup water
2 cups chicken broth
fresh cilantro, chopped
Directions:
Heat oil in large skillet; add pork. Sear pork on both sides on medium-high heat just until brown, about 1 minutes on each side. Remove from skillet and cover loosely with foil.
Add garlic and onions to skillet. Cook and stir until tender, about 2 minutes, scraping up brown bits from bottom of skillet. Add rice, stirring constantly until rice just begins to brown, about 3 to 4 minutes. Add tomatoes, jalapeno chiles, beer and broth or water. Bring to boil; cover. Reduce heat to medium low and simmer 10 minutes.
Place pork on top of rice; cover. Simmer 8 or 9 minutes until internal temperature on a thermometer reads 160 degrees F. Let stand 5 minutes before serving. Sprinkle with chopped cilantro if desired.
Makes 6 servings.
Recipe and Courtesy of National Pork Board
Tuesday, August 17, 2010
White Fish Provencal
Specially created for pairing with the Broadmoore Estates 2009 Chenin Blanc
Ingredients:
1 1/2 pounds halibut fillets
1 tablespoon olive oil
1/2 cup finely chopped onion
1 can (14 1/2 ounces) diced tomatoes, drained
1/2 cup Kalamata, green or black olives, pitted and cut in half lengthwise
2 tablespoons white wine
1 teaspoon McCormick Gourmet Collection Basil Leaves
1/2 teaspoon McCormick Gourmet Collection Garlic Powder
1/4 teaspoon McCormick Gourmet Collection Thyme Leaves
Directions:
Preheat oven to 375 degree F. Place fish in single layer in baking dish coated with no stick cooking spray. Lightly season fish with salt and pepper. Bake 12 minutes. If fish is over 1-inch thick, increase cooking time to 15 minutes.
Meanwhile, heat oil in medium saucepan on medium heat. Add onion; cook and stir 5 minutes or until softened. Add tomatoes, olives, wine, basil, garlic and thyme. Simmer, uncovered, 3 minutes.
Remove fish from oven. Spoon sauce over fish. Return to oven; bake 5 minutes longer or until fish flakes easily with a fork. Serve immediately.
Makes 6 servings.
Recipe and Photo Courtesy of McCormick & Company, Inc.
1 1/2 pounds halibut fillets
1 tablespoon olive oil
1/2 cup finely chopped onion
1 can (14 1/2 ounces) diced tomatoes, drained
1/2 cup Kalamata, green or black olives, pitted and cut in half lengthwise
2 tablespoons white wine
1 teaspoon McCormick Gourmet Collection Basil Leaves
1/2 teaspoon McCormick Gourmet Collection Garlic Powder
1/4 teaspoon McCormick Gourmet Collection Thyme Leaves
Directions:
Preheat oven to 375 degree F. Place fish in single layer in baking dish coated with no stick cooking spray. Lightly season fish with salt and pepper. Bake 12 minutes. If fish is over 1-inch thick, increase cooking time to 15 minutes.
Meanwhile, heat oil in medium saucepan on medium heat. Add onion; cook and stir 5 minutes or until softened. Add tomatoes, olives, wine, basil, garlic and thyme. Simmer, uncovered, 3 minutes.
Remove fish from oven. Spoon sauce over fish. Return to oven; bake 5 minutes longer or until fish flakes easily with a fork. Serve immediately.
Makes 6 servings.
Recipe and Photo Courtesy of McCormick & Company, Inc.
Monday, August 16, 2010
America's Favorite Pork Chops
Specially created for pairing with the Broadmoore Estates 2008 Sangiovese
Ingredients:
4 pork chops, 3/4-inch thick
3/4 cup Italian dressing
1 teaspoon Worcestershire sauce
Directions:
Place all ingredients in a self-sealing bag; seal bag and place in refrigerator for at least 20 minutes (or as long as overnight).
Remove chops from bag, discarding marinade, and grill over a medium-hot fire, turning once, until just done, about 8 to 11 minutes total cooking time, until internal temperature on a thermometer reads 160 degrees F.
Makes 4 servings.
Recipe and Photo Courtesy of National Pork Board
4 pork chops, 3/4-inch thick
3/4 cup Italian dressing
1 teaspoon Worcestershire sauce
Directions:
Place all ingredients in a self-sealing bag; seal bag and place in refrigerator for at least 20 minutes (or as long as overnight).
Remove chops from bag, discarding marinade, and grill over a medium-hot fire, turning once, until just done, about 8 to 11 minutes total cooking time, until internal temperature on a thermometer reads 160 degrees F.
Makes 4 servings.
Recipe and Photo Courtesy of National Pork Board
Sunday, August 15, 2010
Oven-Fried Chicken
Specially created for pairing with the Broadmoore Estates 2008 Zinfandel
Ingredients:
1/4 cup flour
1 1/2 teaspoons seasoned salt
1/2 teaspoon McCormick Oregano Leaves
1/4 teaspoon McCormick Black Pepper, Ground
1 1/4 pounds boneless skinless chicken breasts halves or thighs
1/4 cup milk
1 tablespoon butter, melted
Directions:
Preheat oven to 425 degrees F. Spray 15x10x1-inch baking pan with no stick cooking spray.
Mix flour, seasoned salt, oregano and pepper in shallow dish. Moisten chicken with milk. Coat evenly with flour mixture. Place chicken in single layer on prepared pan. Drizzle with melted butter.
Bake 15 to 20 minutes or until chicken is cooked through.
Makes 5 servings.
Recipe and Photo Courtesy of McCormick & Company, Inc.
Saturday, August 14, 2010
Roasted Pears with Almonds, Cranberries and White Chocolate Drizzle
Specially created for pairing with the Ceres 2009 Late Harvest ViognierIngredients:3/4 cup firmly packed brown sugar
1 teaspoon McCormick Gourmet Collection Nutmeg, Ground
1/4 teaspoon McCormick Gourmet Collection Cloves, Ground
4 firm ripe pears, such as Bosc or Anjou, halved and cored
1/4 cup (1/2 stick) butter, melted
1/3 cup heavy cream
4 ounces white baking chocolate, coarsely chopped
1/2 cup sliced almonds, toasted
1/2 cup dried cranberries, coarsely chopped
Directions:
Preheat oven to 400 degrees F. Mix sugar, cinnamon, nutmeg and cloves in small bowl. Place pear halves, cut-side up, in 13x9-inch baking dish sprayed with no stick cooking spray. Drizzle with melted butter. Sprinkle with brown sugar mixture.
Bake 30 minutes or until pears are tender, spooning brown sugar mixture over pears halfway through baking. Cool slightly.
Bring cream just to boil in small saucepan on medium heat. Remove from heat. Add white chocolate; stir until chocolate is melted and sauce is smooth.
To serve, place a pear half on each of 8 dessert plates. Stir brown sugar mixture in baking dish. Spoon over pear halves. Sprinkle with almonds and cranberries. Drizzle generously with white chocolate sauce. Serve immediately.
Makes 8 servings.
Saturday, July 31, 2010
Palermo Pot Roast & Peppers with Polenta
Specially created for pairing with the Fleur Bleu 2006 Seven Petals Blend
Ingredients:
1 package refrigerated fully-cooked boneless beef pot roast
1 Tbsp olive oil
2 cups frozen mixed red, yellow and green bell peppers with onions, defrosted
2 cups prepared chunky-style pasta sauce with garlic
1/2 cup red wine or beef broth
1/4 cup thinly sliced fresh basil leaves
1 cup quick-cooking polenta
3/4 cup shredded Italian cheese blend
salt and pepper, to taste
1/4 cup shredded Italian cheese blend
Directions:
Remove pot roast from package; cut pot roast into smaller chunks.
Heat oil in large nonstick skillet over medium-high heat until hot. Add pepper mixture; cook and stir 2 minutes. Stir in pasta sauce and wine; bring to a boil. Reduce heat to medium-low. Add beef; cover and simmer 10 minutes or until beef is heated through; stirring occasionally. Stir in basil.
Meanwhile, prepare polenta according to package directions. Remove from heat and whisk in 3/4 cup cheese. Season with salt and pepper, as desired.
Serve beef and sauce with polenta. Sprinkle with 1/4 cup cheese.
Makes 4 servings.
Recipe and Photo Courtesy of Texas Beef Council
Almond Shortbread Cookies (Mantecaditos)
Specially created for pairing with the Fleur Bleu 2009 Golden Princess
Ingredients:
2 1/4 cups flour
1/4 teaspoon McCormick Nutmeg, Ground
3/4 cup (1 1/2 sticks) butter, softened
1/4 cup vegetable shortening
1/2 cup sugar
1 1/2 teaspoons McCormick Pure Almond Extract
1/2 teaspoon McCormick Pure Vanilla Extract
5 maraschino cherries, each cut into 8 pieces
Directions:
Preheat oven to 350 degrees F. Mix flour and nutmeg in medium bowl. Set aside.
Beat butter, shortening, sugar and extracts in large bowl with electric mixer on medium speed until light and fluffy. Gradually stir in flour mixture until well mixed. Dough should be slightly moist. If dough looks dry, sprinkle with water and work into dough. If dough is sticky, sprinkly with additional flour.
Spoon dough by teaspoons and shape into balls. Place on ungreased baking sheets. Gently flatten each ball with palm of hand. Press a cherry piece in the center of each cookie.
Bake 20 minutes or until golden. Cool on baking sheets 1 minute. Remove to wire racks; cool completely.
Makes 3 1/3 dozen or 20 (2 cookie) servings.
Recipe and Photo Courtesy of McCormick & Company, Inc.
Wednesday, June 2, 2010
Spiced Shrimp Cocktail
Specially created for pairing with the Grand Cadeau Sparkling Brut
Ingredients:
1/2 cup cider vinegar or beer
1/2 cup water
2 tablespoons OLD BAY Seasoning
1 pound large shrimp, peeled and deveined, leaving tails on
1 cup Cocktail Sauce for Seafood
Directions:
Mix vinegar, water and Old Bay Seasoning in medium saucepan. Bring to boil on medium heat. Gently stir in shrimp; cover.
Steam 2 to 3 minutes or just until shrimp turn pink. Drain well.
Serve immediately or refrigerate until ready to serve. Serve with cocktail sauce.
Makes 8 servings.
Recipe and Photo Courtesy of McCormick & Company, Inc.
Saturday, May 29, 2010
Catalan Grilled Chicken Leg Quarters
Specially created for pairing with the Nouveau Muse 2008 Tempranillo
Ingredients:
4 chicken leg quarters
1/4 tsp cayenne pepper
1/2 tsp cumin
1/2 tsp cinnamon
1 tsp salt
1/4 tsp black pepper
2 tbls olive oil
1 onion, medium sized, chopped
4 cloves garlic, chopped
3/4 cup chorizo or other spicy sausage, chopped
1 can (28 oz) whole, peeled tomatoes, drained and chopped
1/2 cup full-bodied red wine
1/2 cup pitted olives, chopped
Directions:
Prepare gas or charcoal grill. In small bowl, stir together cayenne pepper, cumin, cinnamon, salt and black pepper. Rub thoroughly over chicken leg quarters. Place on grill and cook, turning, until browned on all sides and beginning to firm, about 10 minutes total.
While chicken is grilling, warm olive oil in large pot over medium heat. Add onions and garlic; saute until beginning to brown, about 4 minutes. Stir in chorizo; saute for 3 minutes more.
Stir in tomatoes and red wine. Bring mixture to simmer and continue cooking until chicken is off the grill.
Add chicken to pot. Stir in olives. Cover, reduce heat to medium-low and simmer for 20 minutes.
To serve, put a piece of chicken in each of four large, shallow bowls. Top with sauce.
Makes 4 servings.
Recipe and Photo Courtesy of National Chicken Council
Ingredients:
4 chicken leg quarters
1/4 tsp cayenne pepper
1/2 tsp cumin
1/2 tsp cinnamon
1 tsp salt
1/4 tsp black pepper
2 tbls olive oil
1 onion, medium sized, chopped
4 cloves garlic, chopped
3/4 cup chorizo or other spicy sausage, chopped
1 can (28 oz) whole, peeled tomatoes, drained and chopped
1/2 cup full-bodied red wine
1/2 cup pitted olives, chopped
Directions:
Prepare gas or charcoal grill. In small bowl, stir together cayenne pepper, cumin, cinnamon, salt and black pepper. Rub thoroughly over chicken leg quarters. Place on grill and cook, turning, until browned on all sides and beginning to firm, about 10 minutes total.
While chicken is grilling, warm olive oil in large pot over medium heat. Add onions and garlic; saute until beginning to brown, about 4 minutes. Stir in chorizo; saute for 3 minutes more.
Stir in tomatoes and red wine. Bring mixture to simmer and continue cooking until chicken is off the grill.
Add chicken to pot. Stir in olives. Cover, reduce heat to medium-low and simmer for 20 minutes.
To serve, put a piece of chicken in each of four large, shallow bowls. Top with sauce.
Makes 4 servings.
Recipe and Photo Courtesy of National Chicken Council
Thursday, May 20, 2010
Roast Pork Shoulder Caribbean-Style
Specially created for pairing with the Sun Fish 2008 Chardonnay.
Ingredients:
4-5 pound bone-in pork shoulder
1 medium onion, thickly sliced
1 head garlic, peeled
2 tablespoons oregano
2 teaspoons cumin seeds
2 teaspoons salt
1 teaspoon black peppercorns
2 bay leaves
1 tablespoon lard, OR oil
Zest and juice of 1 orange, grated
Zest and juice of 1 lemon, grated
Juice of 1 bitter orange
Directions:
Using a sharp knife make several shallow cuts (about 1/2-inch deep) in the pork, place in a glass or ceramic roasting pan. Spread the onion slices on the bottom of the pan.
Place the rest of the ingredients in a food processor or blender and process to make a paste. Rub the pork with the mixture on all sides, making sure it goes into the cuts. Place pork on top of the onions.
Cover with plastic wrap and refrigerate for about 4 hours, turning once, leaving the fat side up for cooking.
Preheat the oven to 450 degrees F. Place the pork in the middle rack of the oven. After 30 minutes turn down the temperature to 325 degrees and cook an additional 2 hours, basting every 30 minutes or so with its own juices. Cook 30 minutes per pound total, or until the internal temperature as measured with a meat thermometer is 160 degrees F.
Remove the pork from the oven and allow to rest 15 minutes before carving, discard onions.
Makes 8 to 10 servings.
*Recipe Courtesy of National Pork Board
Ingredients:
4-5 pound bone-in pork shoulder
1 medium onion, thickly sliced
1 head garlic, peeled
2 tablespoons oregano
2 teaspoons cumin seeds
2 teaspoons salt
1 teaspoon black peppercorns
2 bay leaves
1 tablespoon lard, OR oil
Zest and juice of 1 orange, grated
Zest and juice of 1 lemon, grated
Juice of 1 bitter orange
Directions:
Using a sharp knife make several shallow cuts (about 1/2-inch deep) in the pork, place in a glass or ceramic roasting pan. Spread the onion slices on the bottom of the pan.
Place the rest of the ingredients in a food processor or blender and process to make a paste. Rub the pork with the mixture on all sides, making sure it goes into the cuts. Place pork on top of the onions.
Cover with plastic wrap and refrigerate for about 4 hours, turning once, leaving the fat side up for cooking.
Preheat the oven to 450 degrees F. Place the pork in the middle rack of the oven. After 30 minutes turn down the temperature to 325 degrees and cook an additional 2 hours, basting every 30 minutes or so with its own juices. Cook 30 minutes per pound total, or until the internal temperature as measured with a meat thermometer is 160 degrees F.
Remove the pork from the oven and allow to rest 15 minutes before carving, discard onions.
Makes 8 to 10 servings.
*Recipe Courtesy of National Pork Board
Friday, April 30, 2010
Saturday, April 24, 2010
Barbecued Beef and Corn Muffins
Specially created for pairing with the Mariana Vineyard 2007 ZinfandelIngredients:
1 lb. beef round tip steaks, cut 1/8 to 1/4 inch thick
1 medium onion, cut into thin wedges
2 tsp. vegetable oil
3/4 cup prepared barbecue sauce
4 corn muffins, quartered
Directions:
Cut steaks crosswire into 1-inch wide strips; reserve.
Cook and stir onion in oil in large nonstick skillet over medium-high heat 3 minutes or until lightly browned. Remove and keep warm.
Add beef strips (half at a time) to skillet; cook and stir 2 to 3 minutes. Add barbecue sauce and onions; heat until hot.
Place an equal amount of beef mixture over corn muffins.
Makes 4 servings.
*Recipe and Photo Courtesy of Texas Beef Council
Steamed Striped Bass with Jasmine Rice and Soy Ginger Dressing
Specially created for pairing with the Frisch 2009 Riesling
Ingredients:
Jasmine Rice:
1 cup jasmine rice
2 cups water
1 teaspoon McCormick Gourmet Collection Orange Peel, Valencia, minced
1 leaf McCormick Gourmet Collection Bay Leaves
Pinch McCormick Gourmet Collection Cardamom, ground
Striped Bass with Soy Ginger Dressing:
4 striped bass fillets (5 ounces each)
1/2 teaspoon McCormick Gourmet Collection Sicilian Sea Salt
1/8 teaspoon McCormick Gourmet Collection Red Pepper, Ground Cayenne
1/4 cup honey
1/4 cup soy sauce
2 green onions, thinly sliced
2 tablespoons lime juice
2 teaspoons sesame oil
2 teaspoons McCormick Gourmet Collection Sesame Seed, Toasted
3/4 teaspoon McCormick Gourmet Collection Ginger, Ground
Directions:
For the rice, rinse rice 3 times with cold water or until water is clear. Drain. Place rice in medium saucepan. Add 2 cups water, orange peel, bay leaf and cardamom. Bring to boil on medium heat. Reduce heat to low; cover and simmer 15 to 18 minutes or until water is absorbed and rice is tender. Remove bay leaf before serving.
For the striped bass, place a bamboo steamer or steamer basket over water in a large saucepot or wok. Bring to boil on high heat. Season bass fillets with sea salt and red pepper. Place fish in steamer. Cover. Cook 4 to 5 minutes for a 1-inch thick fillet or until fish flakes easily with a fork. (Cook 1 minutes longer for each additional 1/2 inch of thickness.)
Meanwhile, mix honey, soy sauce, green onions, lime juice, sesame oil, sesame seed and ginger in medium bowl. Set aside.
To serve, spoon rice onto center of each plate. Arrange fish over rice. Spoon Soy Ginger Dressing over top. Serve immediately. Makes 4 servings.
*Recipe and Photo Courtesy of McCormick & Company, Inc.
Friday, March 26, 2010
Loaded Mashed Potato Casserole
Specially created for pairing with the Albion 2008 Muscat
Ingredients:
5 1/2 cups mashed potatoes
1/2 cup milk
1 package (8 ounces) cream cheese, softened
1 cup sour cream
2 teaspoon McCormick Parsley Flakes
1 teaspoon McCormick Garlic Salt
1/4 teaspoon McCormick Nutmeg, Ground
3/4 cup shredded Cheddar cheese
12 slices bacon, crispy cooked and crumbled (about 1/2 cup)
Directions:
Preheat oven to 350 degrees F. Place all ingredients, except cheese and bacon, in large bowl. Beat with electric mixer on medium-high speed until potatoes are smooth and creamy.
Spoon mixture into lightly greased 13x9-inch baking dish. Sprinkle with cheese and bacon. If you prefer extra crispy bacon, reserve bacon and sprinkle at the end of cooking. Cover.
Bake 30 minutes or until heated through.
Makes 12 (3/4 cup) servings.
Recipe and Photo Courtesy of McCormick & Company, Inc.
5 1/2 cups mashed potatoes
1/2 cup milk
1 package (8 ounces) cream cheese, softened
1 cup sour cream
2 teaspoon McCormick Parsley Flakes
1 teaspoon McCormick Garlic Salt
1/4 teaspoon McCormick Nutmeg, Ground
3/4 cup shredded Cheddar cheese
12 slices bacon, crispy cooked and crumbled (about 1/2 cup)
Directions:
Preheat oven to 350 degrees F. Place all ingredients, except cheese and bacon, in large bowl. Beat with electric mixer on medium-high speed until potatoes are smooth and creamy.
Spoon mixture into lightly greased 13x9-inch baking dish. Sprinkle with cheese and bacon. If you prefer extra crispy bacon, reserve bacon and sprinkle at the end of cooking. Cover.
Bake 30 minutes or until heated through.
Makes 12 (3/4 cup) servings.
Recipe and Photo Courtesy of McCormick & Company, Inc.
Tuesday, March 23, 2010
Jamaican Jerk Chicken
Specially created for pairing with the Frisch 2009 Gewurztraminer
Ingredients:
2 cut-up chickens
Jerk Marinade
1 onion, finely chopped
1/2 cup finely chopped scallions
2 teaspoons fresh thyme leaves
1 teaspoon salt
2 teaspoons sugar
1 teaspoon ground Jamaican pimento (allspice)
1/2 teaspoon ground nutmeg
1/2 teaspoon gorund cinnamon
1 hot pepper, finely ground
1 teaspoon ground black pepper
3 tablespoons soy sauce
1 tablespoon cooking oil
1 tablespoon cider or white vinegar
Directions:
Mix together all Jerk Marinade ingredients in blender or food processor, processing to combine well. Makes about 1-1/2 cups.
Rub the chicken with Jerk Marinade and place in refrigerator for at least 4 hours. Arrange chicken on prepared grill, skin side down. Baste frequently and turn chicken about every 10 minutes. Over a slow fire (which is preferred), the chicken will cook in approximately 1-1/2 hours. Over a hotter grill, it will take about 40 minutes. Chicken is done when the flesh feels firm and juices run clear when pricked with a fork.
Makes 8 servings.
*Recipe and Photo Courtesy of National Chicken Council
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