Skip to main content


Fresh Black Berry with Triple Cream Cheese on Melba Cracker

Equal parts, Mascarpone, Goat Cheese and Cream Cheese creamed together, chill and set aside till serving time.  Wash fresh Black Berry and drain and dry.  Serve as pictured on tray and let guest assemble, if you pre-assemble the melba cracker gets soggy.  Paired well with Syrah.

White Wine Sangria
 Many recipes out there have a lot of ingredients, I made this one simple and refreshing, enjoy…D
1 bottle dry white wine (Sauvignon Blanc, Chardonnay or Pinot Grigio)
2 shots of brandy
1 orange sliced
1 lime sliced
1 peach sliced
1 lemon sliced
2 shots of triple sec
1 shot of simple syrup (optional)
Club soda

Pour the wine in a pitcher add sliced fruits (be sure to wash your fruit before slicing) brandy, triple sec, stir and chill 2 -4 hours.  Before serving, add 1 liter of club soda, taste test to see if you need the simple syrup (you might need if your fruit isn’t that sweet).   That’s it, you are ready to chill!

Lamb & Green Chili Stew

3 lbs of boned lamb, diced 1 ½ inch cubes
Flour for dusting the lamb
¼ teaspoon ground black pepper
2 T oil
6 dried juniper berries, crushed
2 yellow onions, peeled & diced
5 ½ cups canned hominy, with liquid
1 medium dried chili pepper crushed
2 cloves of garlic, peeled and crushed
2 teaspoons dried oregano
1 Tablespoon salt
½ cup finely chopped fresh parsley
6 green chilies, quartered, to add more heat include some of the seeds
1 Quart of water

Dust the lamb with flour, brown in the oil in heavy pot. Stir in the pepper and juniper berries. Remove the meat, drain.  Cook the onions in same pot till golden, return the meat. Add the remaining ingredients, cover simmer for 1 ½ hours, stirring occasionally.

This is a fun recipe to pair wine with since you have the Lamb and all the spice from the peppers.  Try a dry Riesling a Viognier or a Pinot Noir would be great. 

Pork Tenderloin with Herb Sauce

½ cup of fresh flat leaf parsley

 2 Tablespoons chopped fresh rosemary
2 cloves of fresh garlic crushed

1 Tablespoon of Parmasan cheese

6-10 fresh baby spinach leaves
½ cup olive oil

1 teaspoon balsamic vinegar
3 teaspoons of dried oregano
¼ teaspoon crushed red pepper flakes
1 Pork Tenderloin 1 ½- 2 lbs
½ teaspoon garlic powder
Coarse salt and black pepper
In a food processor add the fresh parsley and pulse to chop, add the garlic, ½ cup olive oil, ½ teaspoon of the dried oregano, rosemary, parm, spinach, vinigar, red pepper flakes, pinch of salt and pepper to taste; pulse to combine.  Put in a bowl and refrigerator for at least one hour.
Preheat griddle or skillet on medium-high.  Brush the pork with the olive oil and rub with coarse salt, oregano and garlic powder. Cook on all sides until meat thermometer reads 145 degrees (medium) inserted in the thickest part.  Remove from heat and let rest for 10-20 minutes.  Slice and serve with the herb sauce.
Options:  Instead of tenderlion use 4 pork loin chops as pictured below

Crimini Mushroom Tart
1 lb Crimini mushrooms
2 cloves of fresh Garlic, crushed
¼ cup Fontina cheese or gruyere cheese grated
1 Tablespoons fresh parsley, chopped
1 large Shallot, diced
3-4 strips bacon (optional, can omit for Vegetarian option)
¼ - ½ teaspoon black truffle oil (to taste)
Puff pastry or pie pastry or filo dough
Sauté shallots in olive oil on low heat till golden and caramelized set aside, cook bacon till crisp, cut into ¼ inch pieces and set aside.  Sauté chopped crimini mushrooms with chopped garlic till soft and golden.  Take all of these ingredients and toss together in bowl with drizzle ¼-1/2 teaspoon of truffle oil to taste.  Salt and Pepper to taste.  Using a small muffin tin, spray with pan coating spray, using biscuit cutter  cut out your pasty ( I have tried all kinds and they all work with different results , the puff pastry puffs the other two options don’t)  I have used this same filling for topping a crostini then broil to melt the cheese, a  ravioli filling and steak topper.

Steak, Gorgonzola and Arugula Crostini


Fresh Arugula
French baguette bread
Steak (I used Sirloin)
Gorgonzola Cheese (Or blue cheese of choice)
Olive Oil
Fresh cracked pepper
Sprinkle of salt to taste

Rub steak with olive oil, garlic, fresh cracked pepper and salt to taste then tenderize with a fork and let marinate for desired amount of time. Let it marinate for about a half hour to an hour.  Once marinated desired amount of time, grill the steak either in a grill pan or an outdoor grill to desired wellness.  Preferably slightly pink to maintain tenderness and let rest for 10 minutes or so before thinly slicing against the grain.  Slice the baguette into ¾” slices and lay out on a baking sheet then toast on both sides in the oven until golden brown.  Once the baguette is toasted, smear the gorgonzola cheese onto each toast then place a thin slice of steak on each and top with arugula and fresh cracked pepper.  Repeat with each toast until you have the quantity desired. 

Pair with Cabernet Sauvignon


Popular posts from this blog

  Transport yourself to Wine Country-Lake Chelan The beautiful Lake Chelan Wine region offers so many options for grape varietals, views, and food.  Our recent visit there, the first part of October, greeted us with crisp fall air, blue sky, and breathtaking lake scenery. When arriving in Chelan, we made our first stop for lunch and wine tasting at Tsilliam Cellars.  Their spectacular and elegant wine selection along with their menu options make this a great way to kick off our weekend. Mellisoni Vineyards has a breathtaking view to sit and enjoy their lineup of complex varietals, including sparkling, white, rose’ and reds. Stop and enjoy the patio hillside setting at Nefarious Cellars. The view of the lake, which has such a relaxing vibe for you to enjoy their selection of whites, rose’ and reds. Hard Row to Hoe is up on the hillside outside of Manson with winery views.   You must hear the story behind their name, visit the gift shop and restroom wallpaper which give you a g
Cheers, Chin-Chin, Salute! The sound made by the twisting of a cork, followed by a loud pop and the crackling of effervesce means there is a celebration to come, christening an important moment and memory’s to be made.   Significant occasions warrant a significant bubbly selection, here are a few notes to help you make your selection: Spumante is Italian sparkling wine, means “foamy” which can refer to all sparkling Italian wines, tends to be sweet. Presseco is an Italian sparkling dry white wine made from Grera grape primary grown in the Presseco region of Italy. Brut is a term used sometimes for the driest sparkling wines which means it has less sugar than those labeled extra dry. Champagne is a wine producing region in the far north of France near Paris.   Though used as a term to describe sparkling wine, true Champagne is aged longer than sparkling wine so can be dryer in taste. The most prestigist brand of Champagne Don Perignon is produced by Moet & Cha
  Merlot - Cabernet Sauvignon - Chenin Blanc I’ve recently enjoyed three wines that reminded me of warm spring days on the back deck with good friends, sipping good wine. Olalla Winery produced a 2014 Merlot (Kilted Scotsman – Conner Lee Merlot) – this deep rich inky wine is not like any merlot you have ever experienced.     Each sip is lush, full of flavor and complexity.   I was recently introduced to Caymus Vineyards out of Napa Valley.   Their 2014 and 2017 Cabernet Sauvignon is so amazing.   Words fail to describe this deep dark wine.   It is so full of fruit and very smooth on the finish. Because of Denise’s recent research into Biodynamic wines, I tried an organic 100% French Chenin Blanc varietal from the Anjou, Loire Valley region .   It is full of fruit flavor but low in sugar.   I was able to enjoy several glasses with no side effects. There are so many wonderful wines out there today and I look forward to tasting and sharing them with all of you. Cheers, LaDo