Ingredients: 4 steaks, about 8 oz each ⅓ c Sparrow Lane Zinfandel Vinegar ⅓ c Sparrow Lane Extra Virgin Olive Oil 2 T Worcestershire sauce 1 T Dijon mustard 1 T brown sugar 2 cloves garlic, minced 1 t fresh rosemary, finely chopped ½ t freshly ground black pepper ½ t kosher salt Instructions: InContinue reading “Zinfandel Steak Marinade”
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Grilled Chicken with California Fig Balsamic Glaze
Juicy grilled chicken is finished with a glossy fig balsamic glaze, bringing together savory pan flavors with a subtle fruit sweetness for a simple but elegant main course.
Halibut with Porcini Mushrooms and Cabernet Vinegar
Earthy porcini mushrooms give this seared halibut a rich, savory depth, while creamy garlic potatoes make it a hearty, restaurant-style main course.
Pork “Prime Rib” and Orange Blackberry Balsamic Reduction Sauce
Slow-roasted pork gets a bold finishing touch from a glossy blackberry-orange reduction, with rosemary and shallot bringing savory depth to the sweet, tangy sauce.
Pizzoccheri Pasta
Layers of buckwheat pasta, tender potato and Savoy cabbage are baked with a nutty brown butter, sage and plenty of melted cheese for a hearty, Alpine-style comfort dish.
Peach Brined Pork Tenderloin
A savory herb crust gives this pork tenderloin plenty of character, while the peach brine adds a subtle sweetness that plays beautifully against the garlic and black pepper
Golden Turkey Brine
A deeply seasoned brine infused with garlic, herbs and warm spices helps create a turkey that’s juicy, flavorful and ready for roasting, frying or smoking.
Cream of Zucchini Soup
One of my many uses is, soup! It’s light, flavorful and it’s versatile. So if I’m cooking vegetarian/vegan or really want a bowl of creamy goodness; cold or hot, it is all good.
This is probably one of the easiest soups you can make, too. This recipe can be modified to fit any of your specific dietary requirements Of course, I use vinegar when sautéing and salt only as a finishing.