Cooking Wine and Travel

Recipes For You

Beef Fajitas
Posted on December 19, 2011.
Beef Fajitas are a fun and fast dish to make. It is also a great way to use left-over steak from last nights dinner. The traditional method is to serve the Fajitas over tortillas, but we prefer the healthier version by using iceberg lettuce shells instead of tortillas.


Braised Lamb in Mediterranean Tomato Sauce
Posted on December 19, 2011.
This is an ´Osso Buco´ style of cooking braised lamb in a rich sauce of tomato and dried fruit. Recommend serving with cous cous.


Chicken Enchiladas with Red Salsa
Posted on December 19, 2011.


Chicken Enchiladas with Spicy Chorizo
Posted on December 19, 2011.
Anyone who thinks that Mexican food is simple and easy to make probably has not had really good Mexican food. The art of making great Mexican food starts with fresh ingredients and requires a thoughtful process of seasoning, marinating and slow cooking your meats.

Chicken Sauted in White Wine Sauce
Posted on December 19, 2011.


Chicken Scaloppini with Saffron Sauce
Posted on December 19, 2011.


Chipotle and Garlic Pork Rib Roast ala Diablo
Posted on December 19, 2011.


Chipotle Encrusted Rack of Lamb
Posted on December 19, 2011.
This is a unique twist on the French version of this famous dish. I added a spicy hand-rub to the lamb and blend chipotle peppers with the dijon mustard. I recommend serving this dish with a side of my Jalapeno Balsamic Reduction sauce.

Coq Au Vin Blanc
Posted on December 19, 2011.
Most people are familiar with the red-wine cousin of this dish. This is a dish that I invented to bring together the cooking style of the county-French classic, Coq Au Vin, with the Italian-style chicken scaloppini. White wine is used in place of red wine and lemon; capers are added to create a very unique dish. I prefer to use a Chardonnay or Sauvignon Blanc for the wine.

Coq Au Vin Rouge
Posted on December 19, 2011.
This recipe is for those of you that prefer the traditional red wine version of this classic dish. I prefer to use a more fruit-forward wine, such as a merlot, shiraz, or a red zinfandel.

Cornish Hens a la Diablo
Posted on December 19, 2011.
This is a classic French dish that was inspired by the great French chef Daniel Boulud. Translated it means deviled Cornish Hens, but not to be confused with deviled eggs. In French cooking, "deviled" refers to grilling a product that is coated with mustard and bread crumbs. I modified Daniels recipe to create a sauce from the vegetable mix using white wine and chicken stock, rather prepare a separate sauce.

Cornish Hens with Spicy Garlic Salsa
Posted on December 19, 2011.


Grilled Chicken with Garlic-Balsamic Marinade
Posted on December 19, 2011.


Grilled Lemon Garlic Lamb Chops
Posted on December 19, 2011.


Grilled Pork Chops Marinated in Spiced Coffee
Posted on December 19, 2011.


Grilled Sausage with Onions & Peppers
Posted on December 19, 2011.


Italian Country Captain
Posted on December 19, 2011.
This is a version of the traditional southern dish call Country Captain. I created an ´Italian´ version by adding tomatoes, red wine and Italian Parsley, and I replaced the bacon with Pancetta.

Italian Meatballs
Posted on December 19, 2011.
Italians traditionally do not serve their meatballs over pasta such as the American version of ´Spaghetti and Meatballs.´ This is a traditional Italian style meatball that is slow cooked in Marinara sauce. You can serve this as either a main course or an appetizer.

Italian Meatloaf with Jalapeno Balsamic Glaze
Posted on December 19, 2011.
This dish is a fusion of my Italian meatballs and a spicy Jalapeo reduction sauce that I created for my wife, Karen, who likes everything spicy. This is also the favorite dish of my daughter- in-law, Nicole, who is a vegetarian. For Nicole´s dish, I replace the ground meat with two cups of well cooked black beans and 1⁄2 cup of rolled oats (not instant). It is another dish that is great for entertaining because you can prep it early and it will keep well in a warming drawer or an oven with l...
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Jalapeo Honey Glazed Lamb Chops
Posted on September 23, 2012.
This is our favorite lamb chop dish. I start with marinading the lamb chops with minced Jalapeos in a honey-citrus sauce, then use the remaining sauce to make a Jalapeo-Honey reduction. The honey balances the heat of the pepper and creates a very unique flavor. I hope you enjoy this as much as we did.


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