- Asparagus Fettuccine Carbonara
- Chicken Piccata Pasta Toss
- Fish Fry
- Orange-Glazed Chicken
- Caribbean Shrimp & Rice Bowl
- Spring Greens Matzo Frittata
- Southwest Steak Wraps
- Caribbean Chicken and “Rice”
- BBQ Beef Nachos
- Deviled Burger
- Quick Sautéed Cuban Beef
Asparagus Fettuccine Carbonara
Total: 30 min
Active: 30 min
Yield: 4 servings
Wine Pairing: Long Path Chardonnay
- Kosher salt and freshly ground black pepper
- 1 cup grated Parmesan, plus more for serving, optional
- 3 large egg yolks
- 1 pound jumbo asparagus
- 8 ounces fettuccine
- 6 slices thick-cut bacon, cut into 1/2-inch pieces
- 1/4 teaspoon crushed red pepper flakes
- 1 clove garlic, minced
- 1/4 cup fresh parsley leaves, chopped
- Bring a large pot of salted water to a boil. Mix the Parmesan, egg yolks, 1/2 teaspoon salt and a generous amount of black pepper together in a medium bowl; set aside.
- Snap off the woody ends of the asparagus stalks. Use a vegetable peeler to shave the asparagus into thin wide ribbons. (The last strip of asparagus will be a little thicker than the others, but it is fine to use.) Set aside.
- Cook the fettuccine in the boiling water according to the package instructions for al dente. Reserve 1/2 cup of the pasta water, then drain.
- Meanwhile, cook the bacon in a large skillet over medium-high heat, stirring occasionally, until crisp, 7 to 8 minutes. Drain off all but 2 tablespoons bacon fat from the skillet. Add the crushed red pepper flakes and garlic and cook, stirring, until fragrant, about 1 minute. Reduce the heat to medium low, add the drained pasta and asparagus and toss until well coated and mixed with the bacon.
- Whisk 1/4 cup of the reserved pasta water into the egg mixture, then quickly pour it over the pasta and toss to gently cook the eggs and make a creamy sauce. Thin out the mixture with more pasta water as needed, 1 tablespoon at a time. Divide among 4 bowls and garnish with the parsley and more Parmesan if desired.
Chicken Piccata Pasta Toss
Total: 30 min
Prep: 10 min
Cook: 20 min
Yield: 4 servings
Wine Pairing: 90 + Sauvignon Blanc Lot 2
- 2 tablespoons extra-virgin olive oil
- 1 1/3 pounds chicken breast tenders, cut into 1-inch pieces
- Salt and pepper
- 1 1/2 tablespoons butter
- 4 cloves garlic, chopped
- 2 shallots, chopped
- 2 tablespoons all-purpose flour
- 1/2 cup white wine
- 1 lemon, juiced
- 1 cup chicken broth or stock
- 3 tablespoons capers, drained
- 1/2 cup flat-leaf parsley, chopped
- 1 pound penne rigate pasta, cooked to al dente
- Chopped or snipped chives, for garnish
Heat a deep nonstick skillet over medium high heat. Add a tablespoon of extra-virgin olive oil and the chicken to the pan. Season chicken with salt and pepper. Brown chicken until lightly golden all over, about 5 to 6 minutes. Remove chicken from pan and return the skillet to the heat. Reduce heat to medium. Add another tablespoon extra-virgin olive oil and 1 tablespoon butter, the garlic and shallots to the skillet. Saute garlic and shallots 3 minutes. Add flour and cook 2 minutes. Whisk in wine and reduce liquid 1 minute. Whisk lemon juice and broth into sauce. Stir in capers and parsley. When the liquid comes to a bubble, add remaining 1/2 tablespoon butter to the sauce to give it a little shine. Add chicken back to the pan and heat through, 1 to 2 minutes. Toss hot pasta with chicken and sauce and serve. Adjust salt and pepper, to your taste. Top with fresh snipped chives.
Total: 22 min
Prep: 10 min
Cook: 12 min
Yield: 4 servings
Wine Pairing: Luca Grucci Prosecco
- Vegetable oil, for frying
- 1 1/2 to 2 pounds fresh cod
- Salt and pepper
- 1 /2 cup all-purpose unbleached flour
- 2 large eggs
- 2 tablespoons cold water, a splash
- 2 cups plain bread crumbs
- 1/2 teaspoon dried mustard powder
- 1/4 teaspoon cayenne pepper, a few pinches
- Wedged lemons and malt vinegar for topping
- Special equipment: 3 disposable pie tins
- Pour 2-inches of vegetable oil into a large skillet. Place skillet over large burner and heat oil over medium high heat. To check if the oil is hot enough, drop in 1-inch cube of white bread. The bread should brown in a 40 count.
- Cut cod into 4 servings, 6 to 8-ounce portions and season with salt and pepper. Place a couple of scoops of flour in a pie tin. Combine egg and water in second tin. Season plain bread crumbs and mustard and cayenne in the third tin. Coat fish in flour, then egg, and then bread crumbs. Gently set coated fish into hot oil and fry 5 minutes on each side until medium golden brown in color.
- When the fish is evenly golden all over, remove and drain on brown paper sacks.
- Suggested: 3 disposable pie tins .
Hands-on Time 15 Mins
Total Time 20 Mins
Yield Serves 4 (serving size: 1 chicken cutlet)
Wine Pairing: Arrowflite Chardonnay
- 4 (5 to 6-oz.) chicken cutlets
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 tablespoon salted butter
- 1 tablespoon olive oil
- 1/2 cup orange marmalade
- 4 teaspoons Dijon mustard
- 1 teaspoon lemon zest, plus 2 tsp. fresh lemon juice
- 1/4 teaspoon red pepper flakes
How to Make It
Preheat broiler. Sprinkle both sides of cutlets with salt and pepper. Melt butter with oil in a large ovenproof skillet over medium-high. Cook cutlets in butter mixture until lightly browned, 1 to 2 minutes on each side. Tilt pan; add marmalade and next 3 ingredients to drippings, and stir until combined. Spoon sauce over cutlets.
Broil 8 inches from heat until chicken is glazed and cooked through, about 6 minutes, turning cutlets every minute and basting with pan sauce. Spoon sauce over chicken.
Caribbean Shrimp & Rice Bowl
Prep/Total Time: 20 min.
Makes: 4 servings
Wine Pairing: Briar Hill Pinot Noir
- 1 medium ripe avocado, peeled and pitted
- 1/3 cup reduced-fat sour cream
- 1/4 teaspoon salt
- 1 can (15 ounces) black beans, rinsed and drained
- 1 can (8 ounces) unsweetened crushed pineapple, undrained
- 1 medium mango, peeled and cubed
- 1/2 cup salsa
- 1 package (8.8 ounces) ready-to-serve brown rice
- 1 pound uncooked shrimp (31-40 per pound), peeled and deveined
- 1 teaspoon Caribbean jerk seasoning
- 1 tablespoon canola oil
- 2 green onions, sliced
- Lime wedges, optional
- For avocado cream, mash avocado with sour cream and salt until smooth. In a small saucepan, combine beans, pineapple, mango and salsa; heat through, stirring occasionally. Prepare rice according to package directions.
- Toss shrimp with jerk seasoning. In a large skillet, heat oil over medium-high heat. Add shrimp; cook and stir until shrimp turn pink, 2-3 minutes.
- Divide rice and bean mixture among four bowls. Top with shrimp and green onions. Serve with avocado cream and, if desired, lime wedges.
Spring Greens Matzo Frittata
Yields: 6 servings
Wine Pairing: 90 + Sauvignon Blanc Sonoma Lot 166
- 1 tbsp. butter
- 1 bunch (about 1 lb.) thin asparagus, trimmed and cut into 1″ lengths
- 5 sheets matzo, broken into large chunks
- 5 large eggs
- 1 c. basil leaves, chopped
- 1 c. frozen (thawed) peas
- 1 tbsp. lemon zest
- Preheat oven to 350°F; spray 8-inch-square baking dish with nonstick cooking spray.
- In 12-inch skillet on medium, melt butter. Add asparagus; cook 5 to 8 minutes until crisp-tender. Remove from heat; let cool.
- In medium bowl, pour 1 cup warm water over matzo and let soften 5 minutes. Drain.
- In large bowl, beat eggs. Stir in asparagus, matzo, basil, peas, lemon zest, 1 teaspoon salt and 1/2 teaspoon pepper. Pour into baking dish.
- Bake 40 minutes or until top is golden brown and center is set. Can be refrigerated up to 3 days.
Southwest Steak Wraps
Total Time: 15 minutes
Yields: 4 servings
Wine Pairing: San Felipe Malbec
- 12 oz. skirt steak
- Kosher salt and pepper
- 2 c. fresh corn kernels (from 2 large ears)
- 1/2 small red onion, finely chopped
- 1 tbsp. lime juice
- 1/4 c. fresh cilantro, finely chopped
- 4 10-inch wraps
- 1 15-ounce can black beans, rinsed
- 1/4 c. crumbled queso fresco
- Season steak with ½ teaspoon each salt and pepper. Broil or grill on medium-high to desired doneness, 3 to 4 minutes per side for medium-rare. Let rest before slicing.
- Meanwhile, in a medium bowl, toss corn, red onion, lime juice, cilantro, and pinch salt.
- Divide corn salad, beans, and steak among wraps. Top with cheese and roll tightly.
Caribbean Chicken and “Rice”
YIELDS: 4 servings
PREP TIME: 10 mins
TOTAL TIME: 30 mins
Wine Pairing: Just B Albarino
- 4 c. riced cauliflower
- 1/4 c. water
- 4 skinless, boneless chicken-breast cutlets
- 2 tsp. olive oil
- 1/4 c. sweetened cream of coconut
- 2 tbsp. Hot sauce
- 2 limes, halved
- 1 (15-oz.) can black beans, rinsed and drained
- Cilantro, chopped, for garnish
- Combine riced cauliflower and water; cover with vented plastic wrap and microwave on High 6 minutes.
- Meanwhile, brush chicken with olive oil; season all over with 1/2 teaspoon each salt and pepper. Grill on medium 5 minutes, turning over once halfway through. Whisk together sweetened cream of coconut and hot sauce; brush onto chicken. Grill until cooked through (165°F), about 5 minutes longer, brushing and turning 2 more times. Grill 2 limes, halved, until lightly charred, 2 to 3 minutes.
- Toss cooked cauliflower with black beans and 1/4 teaspoon salt. Serve chicken over cauliflower with limes, garnished with chopped cilantro.
BBQ Beef Nachos
Yields: 8 servings
Total time: 40 minutes
Wine Pairing: Platinum Montepulciano Sogno
- 1/4 small red onion, thinly sliced
- 2 tbsp. fresh lime juice
- Kosher salt
- 1 tbsp. olive oil
- 1 large yellow onion, finely chopped
- 2 cloves garlic, pressed
- 1 lb. ground beef
- 1 c. barbecue sauce
- 1/2 c. canned tomato sauce
- 6 oz. tortilla chips (about 7 cups)
- 8 oz. Monterey Jack cheese, coarsely grated (about 2 cups)
- 3 scallions, thinly sliced
- 1 ripe avocado, diced
- Heat oven to 450°F. In small bowl, combine red onion, lime juice, and pinch salt and let stand.
- Heat oil in large skillet on medium. Add yellow onion and 1/4 teaspoon salt and cook, covered, stirring occasionally, until tender, 6 to 8 minutes. Stir in garlic and cook 1 minute.
- Add beef and cook, breaking up into small pieces, 5 minutes. Stir in barbecue sauce and tomato sauce and simmer until slightly thickened, 4 to 5 minutes.
- On rimmed baking sheet, toss chips and half of cheese. Top with beef mixture and sprinkle remaining cheese on top. Bake until cheese has melted, 3 to 4 minutes.
- Top nachos with scallions, avocado, and pickled red onion.
Yields: 6 Servings
Prep time: 10 minutes
Total time: 20 minutes
Wine Pairing: Fly By Zinfandel
- 2 lb. ground beef chuck
- 1/3 c. prepared chile sauce
- 2 tsp. finely chopped onion
- 2 tsp. horseradish
- 2 tsp. spicy brown mustard
- 2 tsp. Worcestershire sauce
- 1/2 tsp. Kosher salt
- 1/4 tsp. Freshly ground black pepper
- 6 pretzel buns
- Pickles, for serving
- Lettuce, for serving
- Sliced tomato, for serving
- Sliced cheddar, for serving
- Heat grill to medium heat. In a large bowl, mix together ground beef, chile sauce, onion, horseradish, mustard, Worcestershire sauce, salt, and pepper until combined.
- Divide meat into 6 mounds; form into 1″-thick patties. Grill over medium heat to desired doneness.
- Serve on pretzel buns with pickles, lettuce, tomato and Cheddar.
Quick Sautéed Cuban Beef
Yields: 4 servings
Prep time: 25 minutes
Total time: 25 minutes
Wine Pairing: Dom Bousquet Malbec Black Rock
- 1 c. long-grain white rice
- 2 tbsp. olive oil
- 4 clove garlic
- 1 1/4 lb. lean ground beef
- 2 tbsp. red wine vinegar
- 1 can petit cut diced tomatoes in juice
- 1/2 c. raisins
- 1/2 c. small pimiento-stuffed green olives
- 1 1/2 tsp. dried oregano
- 1 tsp. ground cumin
- Kosher salt
- Chopped cilantro
- Cook the rice according to package directions.
- Meanwhile, heat the oil in a large skillet over medium heat. Add the onion and garlic and cook, covered, stirring occasionally, until tender, 5 to 6 minutes.
- Add the beef, increase the heat to medium-high and cook, breaking it up with a spoon, into very small pieces until no longer pink, 5 to 7 minutes.
- Add the tomatoes (and their juices), raisins, olives, oregano, cumin, 1 tablespoon vinegar, and 1/2 teaspoon salt and bring the mixture to a simmer. Cook, stirring occasionally, until slightly thickened, 6 to 8 minutes.
- Remove from heat and stir in the remaining tablespoon vinegar. Serve over the rice and sprinkle with cilantro, if desired.