Category Archives: Uncategorized

Shrimp Crostini

These wonderful crostinis are ready in 30 minutes serving 16

Flavors really blend, garlic rub on bread enhances and tickles the taste buds! -Enjoy with your favorite sparkling wine or champagne.




Crustless Asperagus Quiche

This wonderful Quiche is perfect for pairing with a Sauvignon Blanc on summer evenings.  It also makes for a great lunch!

Making it crustless cuts out a lot of carbs and calories. Using more egg whites than yolks cuts down on the cholesterol and fat, while still supplying 7 grams of protein per serving. Not too bad for just 72 calories a slice!  Recipe and more…


  • 2 cups sliced asparagus
  • 6 egg whites
  • 2 whole eggs
  • 1/3 cup diced onion
  • 1/2 cup (low-fat) feta cheese, optional parmesan cheese
  • 1/2 cup diced tomatoes
  • 1/4 teaspoon black pepper
  • Kosher or sea salt to taste


Preheat oven to 350 degrees.

Combine all ingredients in a medium mixing bowl and pour into a quiche pan or 9-inch glass pie plate.

Bake at 350° for approximately 45 minutes or until filling is set.

Be sure to remove the tough, woody stems from the bottom of the asparagus before adding the sliced tips and spears.  Onions and tomatoes can add a lot of flavor to a quiche. Other veggies that will work in this quiche are chopped broccoli florets (very small pieces),  chopped zucchini, well dried canned chopped artichoke hearts, bell peppers, or cooked and drained spinach.  Shredded part-skim mozzarella can be used instead of the feta cheese, if preferred.

(If you are watching carbohydrates and calories, but want high protein, you really can’t do much better than this quiche.  You’ll be getting a lot of vitamins as well.  This delicious quiche is high in vitamins C, A, K, iron, and folate.)

Grilled Pork Tenderloin with Fig Sauce


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Pork tenderloin is one of the best pork cuts it is delicate and tender suitable for your every day dinner table, dinner with guests or for that “date” night dinner for two. For this “date night” meal we are grilling on an indoor grill on the Viking.  Click here for the recipe.

The wine chosen for this meal is Craggy Ranch Winery – New Zealand. This 2009 Pinot Noir has fragrant aromatics of plum, red fruits and spicy earth. The palate is pure and very finely textured. This wine finishes with length and poise. A Wine Spectator rated 90 pts. and selling between  $39.99 to $45.00 a bottle, was a gift from friends who recommended it highly. – We were not disappointed. Thank you Rachel and Paul a great choice, it married beautifully with the tenderloin and figs.

Coq au Vin

The weather outside is frightful…..dinner by the fire is soooooooo delightful!  We have been cooking Coq au vin for over 10years.  It is one of our favorite fall/winter recipes.

Coq au vin didn’t originate on the 1960s TV show “The French Chef” but that’s where Julia Child translated the original coq au vin into the simple dish that it currently is, made with mushrooms, onions, bacon, red wine, and naturally chicken.

Here we provide the easy step by step instructions for a fabulous and “famous” chicken dish a smashing your Sunday evening supper or like us empty nesters and nice romantic meal by firelight.

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Tomahawk Ribeye Steak

The tomahawk ribeye (or cowboy cut ribeye) is a specialty cut ribeye steak. This ribeye

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steak is extra thick –  2 or more inches prime beef with a portion of the rib bone still attached.   Each steak is roughly 40 oz.   Due to the required size of the meat and the bone, only 2 steaks can be cut from each side of the ribs to make a total of 4 steaks from a whole beef. – Hence the extra cost.

Click here for recipe




Wine Aging and Storage

Most folks understand that wine needs to be stored horizontally, to keep the cork wet.  A dry cork will shrink and allow air into the wine, which can cause oxidation and create an off   taste. Wine should be stored in a cool environment.  If you can buy young wine today, let it rest for 5 -10 years ( predominately heavy bodied reds) you can have fabulous wine to drink at a fraction of the cost.  It really does make sense.. and can saves you many dollars!  Continue


Rack of Lamb for Two


Rack of Lamb with Mustard Thyme-Crust
Mashed Potatoes
Green French Cut Beans

Wine Choice
Beringer, Knights Valley
2006 Cabernet Sauvigon

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This is great for an intimate pre New Year’s Eve dinner for two..

1 1/4 Lb. Rack of Lamb (trimmed)
1 Tablespoon Garlic minced
1 Tablespoon Fresh Thyme (chopped)
1-cup Plain Bread Crumbs
1/3 cup Grey Poupon Mustard

Rack of Lamb:
Prep time 45 minutes Plus roasting

Whisk mustard, garlic and chopped thyme in small bowl and blend.  Sprinkle lamb with salt and pepper.  

Place lamb on baking sheet, rounded side up.  Spread mustard evenly over lamb both sides of lamb. (Lamb can be prepared up to 6 hours ahead. Refrigerate uncovered.)
Preheat oven to 425′ F.
 Roast lamb until thermometer inserted into center registers 125′ F for rare, about 25 minutes.  Garnish with thyme sprigs, if desired, and serve. Stir bread crumbs and oil in medium skillet over medium heat until crumbs begin to crisp, about  5 minutes.  Cool slightly.  Press crumbs onto mustard coating lamb.  Place on roasting rack in a roasting pan.  

  Roast lamb until thermometer inserted into center registers 125′ F for rare, about 25 minutes.  Garnish with thyme sprigs, if desired, and serve.

French Cut Green Beans
While rack is in the oven, trim the green beans, place in skillet and cover with water. Bring to simmer using high heat.  Turn to low and simmer for no more than 5 minutes.  Turn off and let set on the stove until ready to drain and serve.  Beans should be crisp and not over cooked.

This meal is best staged before serving… enjoy!