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White Wine


 

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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Oven Roasted Chicken á la Daniel Boulud

While thumbing through an old Fine Cooking Magazine recently, looking for ideas and inspiration, I opened the dog-eared page of a recipe I have made many times (and LOVE!) This recipe belongs to Chef Daniel Boulud and it is his personal take

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Grilled Grouper

I’m never gonna lie to ya’ll, this week’s recipe is 100% Emeril Lagasse as I got it from one of his New Orleans cookbooks*. It’s a tried and true winning way to grill grouper and assure that it is moist

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Braised Short Ribs

Wine Pairing: The 2011 Chateau de Beaucastel Chateauneuf-du-Pape (750ml, $89.99) has long been considered as one of the greatest wines in France. It is famously known for its elegance, balance and aging potential. Other great choices for this dish would be the

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Roast Chicken

I’ve always thought (and am not alone in thinking this) that the measure of a great chef or a fine restaurant, is the quality of a “simple” dish, like a roast chicken. And if I am in a restaurant where

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Crab Cakes to Die For

We’ve eaten crab cakes ­ and made them ­ a bunch of different ways, but keep coming back to this version. It is Asian inspired and spicy (and spicier if you so desire) yet the succulence of the crab is

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Grilled Flat Iron Steak with Lime, Orange, Cumin & Oregano

One of our fave cuts of beef, the “Flat Iron” Steak has become very hip in upscale restaurants – one because it is flavorful, two because it is versatile, three because it is usually served sliced so portions can be

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Chicken Larb and Papaya Salad  

Nothing warms us from the inside like a good spicy Thai dish
Chicken Larb

Photo Courtesy of: taste.com.au
Ingredients:
 

2/3 cup fresh lime juice
1/3 cup fish sauce (nam pla*)
1 tablespoon sugar
2 teaspoons Thai roasted chili paste in oil or chili­ garlic sauce
3/4 cup canned

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Sea Bass

This is a dish meant to be savored and shared. A perfect meal for a sensual romantic evening. It is decadently rich, succulent and delicious! It needs little accompaniment beyond Champagne, but perhaps a small amount of Jasmine rice as a bed and some

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