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Five Days, Five Dishes, Five Wines!
Instead of grabbing some fast food during the holiday rush,
try one of these quick dishes

#1: Lemon/Garlic Braised Chicken

  • 15 garlic cloves, peeled
  • 4 boneless chicken breasts, skinned
  • salt/pepper
  • 3 thyme springs
  • 1 lemon thinly sliced
  • 1 bay leaf
  • 1 cup hot chicken broth
  • 1/2 cup white wine
  • 1 1/2 teaspoon flour

In a deep saucepan, brown chicken breasts in olive oil. Remove chicken and add 1/4 cup of wine, 1/2 cup of broth along with lemon slices, thyme, garlic and bayleaf and bring to boil. Remove from heat.

Whisk remaining broth and wine into flour. Pour saucepan, add chicken breasts, cover and place in oven for 30 minutes at 350 degrees.

Wine: Chardonnay

 

#2: Fettucine with Mushrooms and Tomatoes

  • 3/4 pund of fettucine
  • 1/4 cup olive oil
  • 4 garllic cloves, sliced thin
  • 1/2 teaspoon crushed red pepper
  • 1 1/2 cups thinly sliced white mushrooms
  • 6 cherry tomatoes, halved
  • salt/pepper
  • 6 tablespoons parmesan cheese

Boil pasta in salted water until al dente, drain, reserving one cup of cooking water.

In a deep skillet, heat olive oil and add garlic and crushed red pepper and cook over oderate heat until fragrant. Add mushrooms, and season with salt & pepper and cook for five minutes. Add tomatoes and simmer for another three to four minutes. Add pasta and parmesan cheese to mixture and add reserved water as required. Toss to coat and simmer briefly.

Wine: Pinot Noir

 

#3: Salmon Steaks with Grape Tomatoes and Mint

  • 3/4 pound grape tomatoes, quartered
  • 1/3 cup diced red onion
  • 3 tablespoons chopped mint
  • 4 8-10 ounce salmon steaks
  • 1 tablespoon olive oil
  • 1/4 cup lemon juice

Preheat oven to 425 degrees F. In a bowl toss tomatoes with onion and mint. Season with salt & pepper.

Season salmon steak with salt & pepper. Heat oil in skillet until simmering, then add salmon steaks and cook until brown (1 1/2 minutes per side). Transfer skillet to oven and roast salmon for seven minutes. Transfer salmon to plate. Pour off fat from skillet and add lemon juice, scraping off browned bits, pour over salmon steaks. Spoon salad on top.

Wine: Zinfandel

 

#4: Paper Thin Pork Fillets with Rosemary & Capers

  • 4 pork fillets, sliced paper thin (1/8 inch thick)
  • 3 tablespoons of capers
  • 1 medium shallot, minced
  • 3 cloves of garlic, chopped
  • 1/2 teaspoon of garlic powder
  • butter (unsalted)
  • 3 springs of fresh rosemary
  • olive oil
  • salt & pepper
  • i cup of Port
  • 1 cup of vegetable broth
  • flour

Dredge pork fillets in flour to which you have added salt, pepper and garlic powder. Heat 3 tablespoons of olive oil and three pads of butter in a saucepan. Place fillets into saucepan on moderately high heat to brown them. Reduce heat, add Port wine, garlic and 1/2 cup of vegetable broth. Cover and simmer for for 20-30 minutes. Add remainder of broth as needed to maintain liquid volume.

Just before serving, turn up the heat and reduce liquid by half. Add three pads of butter, shallot and capers and simmer until sauce thickens. Serve with cilantro-white rice.

Wine: Merlot

 

#5: Beef Fajitas

  • 1/4 cup red wine
  • 2 tablespoons olive oil
  • 2 tablespoons chopped garlic
  • 2 pounds of steak, cut into 4 inch pieces
  • 6 large plum tomatoes, coarsely chopped
  • 3 jalapenos, seeded and finely chopped
  • 1/2 large white onion, finely chopped
  • 3 tablespoons cilantro
  • 3 tablespoons fresh lime juice
  • salt & pepper
  • 1 avacado, thinly sliced
  • 6 ounces, monterey jack cheese, shredded
  • 1 cup sour cream

In a medium bowl mix red wine and olive oil with 11/2 tablespoons of garlic. Add steak and toss to coat, then let stand for fifteeen minutes.

Meanwhile, in another bowl, toss tomatoes with jalapenos, onion, cilantro, lime juice and remaining garlic. Season the salsa with salt & pepper.

On the grill or in a grill pan, cook steak over moderately high heat, turning once until medium rare (cook longer if desired). Transfer to cutting board and let stand for three minutes. Thinly slice the steak across the grain and arrange on platter. Serve with salsa, avacado slices, shredded cheese, sour cream and warm tortillas.

Wine: Syrah or Cabernet Sauvignon


 

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