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.

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

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.

Roasted Pears with Almonds, Cranberries and White Chocolate Drizzle

Specially created for pairing with the Ceres 2009 Late Harvest Viognier
Ingredients:3/4 cup firmly packed brown sugar

2 teaspoons McCormick Gourmet Collection Cinnamon, Saigon
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.

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.

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.