Grilled Salmon Stuffed Avocados

Salmon Stuffed Avocados Serves 2-3 Ingredients: 1 lb Salmon 2 Large Avocados 3 Sweet Peppers 1 Bunch of Green Onions 12-15 Halved Grape Tomatos 2 Cloves of Chopped Garlic 1/2 c Olive Oil (We recommend Bill Sanders California First Fresh Extra Virgin Olive Oil) 1/4 c White Wine Vinegar 1 lemon 1 tsp Agave or Honey 1 tsp

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Asparagus Walnut Pesto with Zucchini Noodles

Zucchini Noodles with Asparagus Walnut Pesto Makes 2 servings Check out La Tourangelle’s Roasted Walnut Oil available at Martin Wine Cellar! Walnut oil adds an aromatic flavor profile + contributes plant-based heart healthy fats to your favorite dishes! Ingredients: 2 medium zucchini, spiralized 3/4 pound asparagus, boiled 2 cup fresh basil 1/4 cup walnuts 3

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Sweet Valentine’s Dates

Sweet Valentine’s Dates by Andrew Adorno, DTR   Have you been looking for a sweet date this Valentine’s season? Although this may seem like a difficult feat in the month of February, it is actually just as easy as making a trip to your favorite health food store. No – I’m not suggesting pacing up

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Beer Battered Hush Puppies

A classic Southern delicacy that is great served with fried seafood and pork BBQ. Serves: 6-8 Ingredients 1½ cups cornmeal 2 tablespoons all-purpose flour 3 tablespoons baking powder 4 teaspoons granulated sugar 2 teaspoons salt ¼ teaspoon ground red pepper ½ cup very finely chopped sweet onion 2 large eggs, beaten ¾ cup beer oil for

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Sunshine Vinaigrette

There is very little that can’t be brightened by a nice vinaigrette. Healthy eating doesn’t have to be difficult or bland. With easy tips, it can be easier than preparing a box of macaroni and cheese to put a healthy meal on your table.  Add flavor to every part of a meal with vinaigrette. Not

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Deviled Eggs with Caviar

Ingredients: 8 large eggs* 2 tablespoons top-quality mayonnaise 2 tablespoons sour cream 2 teaspoons fresh-squeezed lemon juice Salt to taste 2 ounces black American Caviar * To help center the yolks in the eggs, the night before the eggs are to be cooked (approximately 12 hours), store your eggs on their sides in the refrigerator. Seal the egg

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Caviar Blinis

Ingredients: 3 large Yukon Gold potatoes 1/4 c flour 2 eggs 3 egg whites 1/4 c crème fraîche Salt and pepper to taste Pinch of grated nutmeg Olive oil as needed 4 oz crème fraîche 6 oz smoked salmon slices 1 oz caviar 30 1/4” sliced chives Lemon wedges as needed Quick Tip Don’t have

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White Bean Edamame Hummus

White Bean Edamame Hummus Makes 6 Servings – Serving Size: ½ cup   INGREDIENTS: 2 cups Edamame, frozen 1 cup White Beans, cooked 1 cup 2% Daisy Cottage Cheese 1 tablespoon Lemon Zest 2 teaspoons Black Pepper 1 teaspoon Cayenne Pepper 4 Garlic Cloves ½ cup Water 2 Green Bell Peppers 2 Red Bell Peppers

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Pork Chops with Fig & Ginger Jam

INGREDIENTS 2 (1-inch thick) boneless pork chops 1 Tablespoon olive oil 1/4 cup dry white wine 1/2 cup Stonewall Fig & Ginger Jam 1 medium shallot, minced Salt and pepper Fresh fig halves, for garnish PREPARATION Season pork with salt and pepper. Heat olive oil in a pan over medium-high heat. When the oil and

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CHEDDAR BEER SOUP

Extra-sharp Cheddar and malty English ale balance perfectly in this hearty soup. INGREDIENTS 2 medium leeks (white and pale green parts only), cut into 1/4-inch dice (2 cups) 2 medium carrots, cut into 1/4-inch dice (1 cup) 2 celery ribs, cut into 1/4-inch dice (1 cup) 2 teaspoons finely chopped garlic 1 Turkish or 1/2

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Gumbo Dip

Ingredients: ¼ cup butter, unsalted 6 green onions sliced 1 red bell pepper chopped 1 green bell pepper chopped 1 ½ pounds large shrimp, peeled, chopped 14oz Andouille sausage chopped 1 garlic clove, pressed 1 ½ tsp. Creole seasoning 1 (8oz) pkg cream cheese ½ cup plus 2 tbsp. grated Parmesan cheese 1/2 cup Okra

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Chef’s Corner

We asked Chef Scott Maki at the Baronne Street Deli for his favorite recipe and here’s what he whipped up for us. Bread is one of mankind’s crowning achievements. It’s the best example of a dish becoming so much more than the sum of its parts. It’s not only a player in every level of

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Roast Peach & Parma Ham Salad

For the perfect summer salad, try this recipe paired with a delicious Rose wine. Ingredients:   6 peaches extra virgin olive oil 2 X 4 oz balls of buffalo mozzarella 12 slices of Parma ham 1 lemon sea salt freshly ground black pepper 11/2 cup arugula a few sprigs of fresh mint, leaves picked Procedure: Fire up

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Rosemary Roasted Chicken

Ingredients Olive or vegetable oil cooking spray 3 tablespoons finely chopped fresh rosemary, plus sprigs for garnish 8 cloves garlic, finely chopped 1 teaspoon salt 1 roasting chicken (6-7 pounds) Kitchen twine 1 lemon, sliced (optional) Procedure Heat oven to 400°F. Lightly coat a roasting pan and rack with cooking spray. Combine rosemary, garlic and

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Bittersweet Chocolate Tarte

4 servings | 55 min. (+ 2 hours setting time) Pair with: Save: J Lohr Petit Sirah Tower Road 2012 $15.99 Splurge: Ridge Vineyards Geyserville 2013 $38 Ingredients: 2 tsp caster sugar A pinch of fine sea salt 50 g unsalted butter, softened 1 cup almonds (optional) 200g Sucre 60% Cocoa, broken into small pieces

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Shrimp with Tomatoes and Feta

The first dish from Cedric’s Four Course Dinner Party is Shrimp with Tomatoes and Feta (GARIDES SAGANAKI). We think it is the best way to entice your guests for a delicious meal. The term saganaki refers to the skillet in which Greeks cook ingredients with cheese. In this appetizer, shrimp is topped with crumbled feta and broiled.

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Pork Picatta

Ingredients: 4 6 ounce boneless pork chop, pounded 1 Cup flour 1 egg, beaten with 1 ounce of milk 1 cup panko bread crumbs 1 cup Vegetable Oil 2 Cloves Sliced Garlic 1 Scallion sliced thin 1 tsp. Capers drained Juice & Zest of 1 lemon White Wine, 1/4 cup Salt & Black Pepper to

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Sherried Chicken Pasta

Ingredients: 1 Lb chicken breast or Tenders cut into ½ inch cubes 2-4 tbsp flour 2-4 tbsp Olive Oil 4 Cloves Garlic Peeled 1 Medium Yellow Onion diced 8 oz button Mushrooms sliced ½ cup Golden Sherry ½ cup Chicken Broth or Stock ¼ cup Heavy Cream ¼ cup Starchy Pasta Water 1-2 tsp butter

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Honey Whiskey BBQ Sauce

  Nothing says summer like lighting up the BBQ! Try this Honey Whiskey BBQ sauce recipe on your next burger.     Ingredients: 2 cups ketchup 1/2 cup honey 1/3 cup knob creek whiskey 1/4 cup dijon mustard 4 tbsps Sriracha  2 tbsps worcestershire sauce 2 tsps smoked paprika 1 tsp granulated garlic (or garlic powder) 1 tsp onion powder

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Strawberry and Crab Salad

A dish by Chef Shannon Bingham Serves 4 You’ll need: 1 pint Louisiana Strawberries, cored & quartered 2 Elki Roasted Red Peppers, julienned 1 Kiwi, Peeled & Diced 1 Bunch Watercress, Washed & Stems Removed 1/4 c Chiffonade Mint and/or Basil 6 oz Jumbo Lumo Crab 2 Tbsp Beaufor Champagne Vinegar 2 Tbsp Olive Oil

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Shrimp Pomodoro

A Recipe from our Cooking with the Wine Guys series by Jeff Hirstius Directions: Open and drain Tomatoes. Season Shrimp with Salt & Pepper. Heat oil in skillet over medium heat until shimmering. Add garlic and red pepper flakes and “toast” for about 45 seconds. Add Tomatoes to pan, raise heat to medium high and sautée

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Chicken Liver Mousse Pate

A Recipe from our Cooking with the Wine Guys series by Andrew Dike Directions:  1. Heat Sautee pan over Medium-High fire for 4-7 minutes until olive oil is shimmering 2. Season Liver with Salt and Pepper to taste. 3. Sautée Onion and Apple over Medium-High Heat till browned.  Move to food processor bowl. 4.  Reheat Sautee

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