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Roast Beef with Merlot Marinade Dry oven roasting tends to dry out all but the tenderest meats, so for this dish, use cuts with prime marbling. You can cook it as much a medium-well, but the classic English roast rib of beef is always rare. Ingredients:
Instructions: Marinate the roast overnight in the first 6 ingredients (merlot through thyme). Remove roast from marinade and reserve the marinade. Light flour, salt and pepper the roast. Brown in olive oil. In the same skillet, add the marinade, more Merlot and 1 cup or so beef broth (a can of broth will do nicely). Add some carrots and another onion. Simmer until thick and tender (2-3 hours). Add mushrooms, if desired. Serve with creamy mashed potatoes. Serves 4
Curried Chicken Salad with Mango & Papaya This tangy wine is excellent in spicy dishes and enhances fruit flavors. High in vitamin C, mango add sweet taste and color to a unique entree salad that's sure to please! Ingredients:
For the Curry Mayonnaise:
Instructions: In a small sauce pan, combine wine, salt, peppercorns, juice of 1/2 lemon and coriander seeds. Add the chicken breast and enough water to cover. Bring to a a boil, reduce the heat and simmer for 15 mins. Turn off the heat and allow to cool for 15 mins. Meanwhile, make the dressing. In a bowl combine mayonnaise, sour cream, curry powder, shallots, honey, vinegar, lime juice, and season with salt and pepper. Slice the papaya and mango into wedges and squeeze the juice from the remaining lemon half. In a small bowl toss watercress with just enough dressing to coat the greens. Divide into two entree plates. Arrange the papaya and mango on top of the greens and around the border of both plates. Remove chicken from the liquid and pat dry. Slice into 6 slices. Toss chicken with 2 tablespoons of dressing arrange atop the greens. Garnish with lime slices and chopped cilantro. Serves 2
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