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Dinner & a Drink


 

Venison Steak Diane

Way back in my restaurant days, I probably prepared 10 of these a night, table side. However, most restaurants substitute filet mignon for venison (and so can you), but ’tis the season (archery season, that is), here’s a simple yet

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Asian Salmon

This is one of my favorite ways to prepare fresh Salmon, bar none! Loaded with complex and complimentary flavors yet doesn’t overwhelm the fish – especially wild-caught Salmon. I usually serve this over aromatic rice and simply sautéed veggies. It

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Beef and Vegetable Stir Fry

I can whip this dish up and feast on it for days! In the past, I have made this for family dinners and more intimate suppers for two – it’s always been a hit!
Wine Pairing: This dish lends itself to wines

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Spanish Spice

Fennel, Saffron & Pepper Seafood Stew
This Spanish inspired dish is chock full of savory-ness! Just a whiff sends me back to warm spring days sitting outside in a waterfront cafe sipping the local rosé, wishing everyday could be as blissful.

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Sweet ‘n’ Spicy Brunch

Fried Green Tomatoes & Crab Meat with Sauce Ravigote
Fried green tomatoes & crab meat with sauce ravigote is one of my all-time fave brunch dishes – especially when you need to impress! Ravigote means “reinvigorated” in French and is a jazzed up

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Chicken Curry

This is a whole spice chicken curry recipe in which almost everyone will rave! It may look a bit complicated but is straight forward once you get into it and the flavors are so much brighter and intense than using

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Grilled Marinated Shrimp

Shrimp are at peak season off the Carolinas this time of year, so why not get yourself some and grill ’em? This is a fun and delicious recipe for sure. Serve over rice or quinoa with grilled veggies or a side salad. Your going

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Brunch Casserole

I must confess, I have only made this casserole once (haven’t been brunching too much lately), but when I made it for a family gathering, there were no leftovers! It can be mostly made ahead and even frozen, which makes

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Grilled Pork Tenderloin

There’s definitely no meat I enjoy cooking more than pork tenderloin! It’s such a wonderful blank canvas to create a seemingly endless variety of dishes – smoked, grilled, baked or pan seared, marinated, brined, Asian spice rubbed or southern barbeque

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Piri Piri Pasta

You will fall in love with this wonderful seafood medley recipe by Emeril Lagasse, from the 2007 Classic in Aspen!
Wine Pairing: We suggest an exquisite French rosé, 2015 Domaine de Fontsainte Gris de Gris (750ml, $15.99).
Ingredients:

1/2 cup Piri Piri sauce
One large (1.5 lb) Maine lobster
1

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