Recipes from The Winery Kitchen

Recipes from the Winery Kitchen

ALMOND CHICKEN

3/4 cup Chardonnay
1 lb. boneless skinless chicken breast halves
1/4 cup extra virgin olive oil
1/2 cup each sliced green onions and sliced almonds
1 envelope Italian salad dressing mix

Wisk together the wine, olive oil, and salad dressing mix in small bowl . HEAT 1/4 cup of the dressing mixture in large skillet on medium heat. Add chicken: cook until cooked through and brown on both sides. ADD remaining dressing mixture, onions, and almonds. Cook 4 minutes stirring constantly. Serve over hot cooked pasta.
Delicious with Viognier or Pinot Auxerrois

ALL-SEASON GRILLED CHICKEN

1 1/2 cups chili sauce
3/4 cup Elk Country Red Or Darke Red
2 small garlic cloves, halved
1 1/2 tablespoons horseradish
1 teaspoon salt
4 bone-in chicken breasts

MIX chili sauce, wine, horseradish, garlic and salt in a bowl. Reserve 1/2 of the marinade. Add chicken to bowl; turn to coat. Marinate in refrigerator for about 5 minutes.
PREHEAT grill or broiler. Place chicken on grill or broiler. Discard marinade in bowl. Grill or broil chicken, turning and basting frequently with half of the reserve marinade, until done.
HEAT remaining reserved marinade in a small saucepan. Serve hot alongside chicken.
NOTE: For a less spicy sauce, use ketchup instead of chili sauce and omit the horseradish.

MARINATED BEEF

4 NY strip steaks or fillets
1 Cup Merlot
1/4 Cup Worcestershire sauce
2 crushed garlic toes
2 Tbs. olive oil
1 tsp. ground pepper
1/2 tsp. onion salt
1/2 crushed thyme

MIX all ingredients in glass baking dish. Place steaks in marinade, turning several times to coat. Cover. Place in refrigerator for at least one hour. Meat can be prepared on grill or under broiler to taste.
* Suggested wine for dinner: Cabernet Sauvignon or Hunter Red

LEMON FISH

2 fish fillets (whitefish, haddock, orange roughy)
1/4 cup Viognier
sea salt
fresh ground pepper
chopped lemon herbs
paprika

POUR wine over fish. Lightly salt to taste. Grind pepper over fillet. Place herbs on fish. Sprinkle with paprika. If you desire more of a lemon flavor add lemon juice. The herbs will give a more delicate flavor. Bake fish approximately 15 minutes or less. Be careful not to overbake. This recipe can also be used in the microwave. Fish is done when flaky & moist. Garnish with lemon slices & grapes.
* Suggested wine with dinner: Viognier, Stainless Steel Chardonnay ,or Wedding White

SHRIMP BISQUE

1/2 large carrot, finely chopped
pinch of thyme
1/2 large onion, finely chopped
1 cup Chardonnay
2 sprigs chopped parsley
12 fresh shrimp w/ shells
1 bay leaf
2 cans cream of chicken soup
1/2 cup milk
3 Tbs. heavy cream
4 Tbs. butter
2 Tbs. sherry or brandy
1/4 tsp. nutmeg
parsley sprigs for garnish

MELT 2 Tbs. butter in medium saucepan. Add carrot, onion, parsley, bay leaf & thyme, cover pan and cook slowly until tender. Add Chardonnay & shrimp. Poach for 8 minutes. Remove the shrimp, and shell 1/2 of the shrimp. Save shells. Cut into small pieces. Put remaining shrimp and shells into a food processor and chop. Add this to the carrot/ onion mixture. Add 2 cans of chicken soup and 1/2 cup milk. Bring to a boil, then simmer 20 minutes. Strain through a fine sieve, adding additional milk if needed. Then strain it again through a thickness of cheesecloth. Return to cleaned saucepan and bring to a boil. Add nutmeg, 2 Tbs. butter, and 2 Tbs. of sherry or brandy. Serve hot. Garnish with reserved diced shrimp and parsley.

VERSAILLES SANGRIA

1 Bottle of Wedding White
1 jar of maraschino cherries
1 Bottle of Autumn Leaves
1 can of blackberries (optional)
1 lemon sliced thin
1 can of Sprite, 7-up or lemon lime soda
1 lime sliced thin
½ cup of lime juice
Chill all wines. Pour into a punch bowl or large pot. Add the fruit. Just before serving add some of the fruit.