Pan Seared Tuna with White Wine Mango Chutney

Ingredients

Chutney

3 Medium apples, peeled, cored, and chopped
2 Large mangoes, peeled and chopped
1/2 Medium sweet red pepper, chopped
1 1/4 cups Granulated sugar
1 cup Finely chopped onion
1/2 cup Golden raisins
1/4 cup White vinegar
1/4 cup White wine (I used Selection Viognier)
1/4 cup Finely grated peeled ginger root
1 Tbsp Lemon juice
2 Tsp Curry powder
1/2 Tsp Ground nutmeg
1/2 Tsp Ground cinnamon
1/2 Tsp Salt

Pan Seared Tuna

2 Tbsp dark sesame oil
2 Tbsp soy sauce (or 2 Tbsp of wheat-free tamari for gluten-free option)
1 Tbsp of grated fresh ginger
1 clove garlic, minced
1 green onion (scallion) thinly sliced (a few slices reserved for garnish)
1 teaspoon lime juice

Directions

Chutney

Combine apples, mangoes, red pepper, sugar, onion, raisins, vinegar, white wine and ginger root in a large stainless steel or enamel saucepan. Bring to a boil over high heat, reduce heat, and boil gently, uncovered, for 20 minutes or until fruit is tender and mixture is thickened, stirring occasionally. Add lemon juice, curry powder, nutmeg, cinnamon, and salt; boil gently for 5 minutes. Set aside.

Pan Seared Tuna

Mix the marinade ingredients together and coat the tuna steaks with the marinade, cover tightly, and refrigerate for at least an hour. Heat a non-stick skillet over medium high to high heat. When the pan is hot, remove the tuna steaks from the marinade and sear them for a minute to a minute and a half on each side (even a little longer if you want the tuna less rare). Remove from pan and slice into 1/4-inch thick slices. Sprinkle with a few green onion slices.

Can serve plain, with white rice, spoon chutney on top of tuna steak slices.

Originally published in The Wine Cellar August 2019.

Blackberry, Feta, Watermelon Skewers with Red Wine Balsamic Reduction Drizzle

Ingredients

1 container Feta, cut into 16 cubes
Watermelon cut into 16 cubes, about 1 inch
16 Blackberries
approximately 4 to 6 basil leaves, sliced into 3 pieces each
1/4 C Black Sesame seeds, lightly toasted
Red wine balsamic reduction
16 wooden skewers

Red Wine Balsamic Reduction:

1 C Red Wine ( I used our Enigma)
1 C Balsamic Vinegar
1 Tbsp Sugar


Directions

Combine in a wide pan and boil until reduced by at least half (depending on how thick and syrupy you want your sauce). Sugar can be increased or decreased to taste.

For the skewers:

Take 1 piece of Watermelon, then feta, a piece of basil, and then a blackberry and place on skewer. Drizzle red wine reduction over and sprinkle with the toasted black sesame seeds.

Originally published in The Wine Cellar July 2019.

Red Wine Caesar Salad

Ingredients

2 Raw eggs
2-3 Garlic cloves
1/2 C Parmesan cheese
1/2 C Extra virgin olive oil
1/4 C Dry red wine (I used Selection Australian Grenache Shiraz Mourvedre)
3 Tbsp Lemon Juice
1 1/2 Tsp Red wine vinegar
Splash of Worcestershire Sauce
Salt and Pepper to taste
Romaine lettuce
Croutons
Extra Parmesan cheese for sprinkling

Directions

In blender whip eggs, then add garlic cloves and Parmesan cheese. Blend well.

Next gradually add the olive oil, lemon juice, red wine, vinegar and the Worcestershire sauce. Add salt and pepper to taste. Blend until creamy.

Place dressing in refrigerator for no less than 30 minutes to thicken. While dressing is thickening, rip and wash lettuce, shake off extra water. Place in bowl and add Caesar dressing, croutons and extra parmesan. Serve.

Originally published in The Wine Cellar June 2019

Night Before White Wine Omelette Casserole

Ingredients

Loaf of French bread
6 Tbsp butter
4 oz. shredded Monterey jack cheese
4 oz. shredded Swiss cheese
5 slices of 1/4 inch thick ham
8 eggs
1 3/4 cup milk
1/2 cup Atmosphere Chardonnay
2 large whole green onions, chopped finely
1 Tbsp  ground mustard
1/2 tsp. ground pepper
3/4 cup sour cream
1/2 cup freshly shredded Parmesan cheese

Directions

Melt 6 tablespoons of butter and spread 3 Tbsp of it at the bottom of a 13 x 9 pan.

Layer 2-inch thick slices of french bread into the pan and pour the remaining 3 Tbsp melted butter on top. Sprinkle the shredded Monterey jack and swiss cheeses on top of bread slices.

Dice the ham and add on top of cheese. In a bowl, whisk together the eggs, milk, dry white wine, chopped green onions, mustard and  black pepper. Pour mixture over bread, cheese and ham in the pan. Cover the dish with foil and refrigerate at least overnight or up to 24 hours.

When ready to bake, remove from the refrigerator and preheat the oven to 325 degrees. Bake the wine and cheese omelette for 1 hour, or until set. Remove from the oven, uncover, and spread 3/4 cup of sour cream on top and sprinkle with 1/2 cup of freshly shredded parmesan cheese.

Bake uncovered for 10 additional minutes until it is lightly browned and sizzling. Serve immediately.

Skillet Chicken in a Cream White Wine Sauce

Ingredients
 
1 tablespoon olive oil
4 boneless skinless chicken breasts
salt and fresh ground pepper to taste
1 teaspoon garlic powder

White Wine Sauce

1 tablespoon unsalted butter
1 large yellow onion, minced
3 garlic cloves minced
salt and pepper to taste
1 cup dry white wine, I used Selection Pinot Grigio
1 teaspoon dried thyme
1/2 cup half and half/heavy cream/or evaporated milk
Fresh chopped parsley

Directions

Heat olive oil in a large skillet over medium heat until the oil shimmers, about 2 to 3 minutes. Season chicken with salt, pepper and garlic powder.

Add chicken to the skillet and cook until golden brown, about 6 minutes. Do not move the chicken around. Flip the chicken breasts over and continue to cook for 6 more minutes, or until cooked through. Remove chicken from skillet to a plate; cover and set aside. For the sauce, DO NOT wipe the skillet. Add butter to skillet and melt over medium-high heat. Add minced onions and cook for 3 minutes, or until softened. Add in garlic, salt, and pepper; cook for 30 seconds, or until fragrant.
Add white wine and bring to a simmer, scraping the bottom of the skillet to mix the brown bits into the liquid; cook for 4 to 5 more minutes, or until half of the wine has reduced. Stir in thyme and cream. Reduce heat to slowly bring to a boil; place chicken breasts back in the skillet and leave to simmer and thicken for about 4 minutes. Remove skillet from heat. Garnish with fresh chopped parsley and serve.

Bacon Wrapped Beef Tenderloin in Red Wine Sauce

Ingredients

1 1/2 Cups Red Wine
3 Cloves of Garlic
1 3/4 Cups Beef Broth
1 1/4 Cups Chicken Broth
2 Sprigs Fresh Thyme
1 1/2 Tbsp Tomato Paste
2 Tbsp Unsalted Butter
1 Tbsp Cornstarch
1 Tbsp Shallots, chopped
4 Slices Center-Cut Bacon
4 (1'' thick) Beef Tenderloin Steaks
Olive Oil 

Directions

Preheat the oven to 450°F.

To prepare the sauce, combine the first five ingredients in a medium-sized saucepan and then whisk in the tomato paste. Bring ingredients to a simmer over medium heat and continue to simmer until the liquid is reduced by half.

While the sauce is reducing, tightly wrap one slice of bacon around each steak and secure with a toothpick. Brush a thin layer of olive oil on both sides of each steak and season with salt and fresh ground pepper.

Remove the sauce from the heat and set aside.

To prepare the steaks, heat a large nonstick skillet over medium-high heat and add the steaks, cooking 2 minutes on each side or until brown. Remove the steaks from the pan, set the skillet aside, and place the steaks on a baking sheet.

Bake for 4-5 minutes, or until your desired degree of doneness, which can be measured with a meat thermometer. For rare steak, cook until the internal temperature reaches 120°F; for medium rare, 125°F; for medium, 130°F.

Remove any extra grease from the skillet to sear the steaks then add 1 Tbsp of butter and the shallots. Sauté over medium heat until the shallots soften. Add the cornstarch and stir until combined. Add the sauce to the skillet and bring to a simmer; stir until thickened. Remove the garlic cloves and thyme and whisk in the remaining 1 Tbsp of butter.

Remove the toothpicks from the steaks, plate them, then spoon some of the sauce over each.

Originally published in The Wine Cellar March 2019.

Red Wine Currywurst

Ingredients:

2 Tbsp Canola Oil
1 large Onion, chopped
2 Tbsp Curry Powder
1 Tbsp Paprika Powder
15 oz Can Tomato Sauce
½ cup Sugar
¼ cup Apple Cider Vinegar
¼ cup Red Wine
Salt to taste
2 Bratwurst Sausages

Directions:

Heat the canola oil in a saucepan over medium heat. Add the onion and cook until soft, for about 8-10 minutes. Add the curry powder and paprika powder and cook for another minute.

Add the tomato sauce, sugar, apple cider vinegar, red wine and add salt to taste. Stir well and bring to a boil. Reduce heat to medium-low and let it simmer for about 20 minutes.
Strain the sauce through a sieve to take the onions out. I usually do it in a few smaller batches so the onions don't clog the sieve. Return to pot and keep the sauce warm.

Cook the bratwurst sausages in a skillet over medium-high heat until done.

Cut them in bite-sized pieces and serve with the warm sauce. Sprinkle with extra curry powder and serve with cabbage rolls, sauerkraut noodles, or by itself with a dinner roll.

Originally published in The Wine Cellar February 2019.

Red Wine Chocolate Mousse

Ingredients:

6oz Chocolate chunks or squares (Best to use 70% cocoa or above.)
3/4 cup Red dessert wine (I used a Chocolate Raspberry Port, but any port will work.)
1/4 cup Sugar
1 cup Heavy cream (For vegan use coconut cream.)

Directions:

Use a double boiler, or makeshift a double boiler by placing a large bowl over a medium pot with about 2 inches of water in it. The water should not touch the bottom of the bowl. Heat the double boiler on medium-low heat and add the chocolate, dessert wine, and sugar to the bowl. Begin stirring slowly and evenly when the chocolate starts softening. Stir until the chocolate is melted and smooth and the sugar has dissolved. Remove from heat.

Place the bowl with the melted chocolate mixture in it over another bowl that is half filled with ice water. The bottom of the bowl with chocolate should not touch the ice water. With a hand mixer, beat the chocolate-red wine mixture until it turns into a thick, smooth pudding. Leave the bowl over the ice water to continue to cool.

In medium bowl using a hand mixer, beat the cream until stiff peaks form, about 5 minutes. You want these to be really stiff peaks, not just until the cream starts to solidify. You should be able to scoop with a spoon a tower of whipped cream that won't fall. With a rubber spatula, gently fold the whipped cream into the chocolate-red wine blend. Continue folding until no white streaks remain. Garnish with mint leaves or fresh raspberries if desired and enjoy!

Originally published in The Wine Cellar January 2019.