Lean, sweet and flaky pan fried Sea Bass topped with a smear of pesto and a heaping scoop of tomato relish. Placed in a bowl of a light tomato sauce broth and we enjoyed a perfect Summer meal
Here’s a different and spicy version of our American classic. Rich with chili powder, sassy with cumin, sweet with creamed corn, this is a dinner suitable for our Southwestern lovin’ palates. This recipe makes two loaves, cook one and freeze the other. Left overs make wonderful cold sandwiches.
Is there any better way to celebrate Father’s Day than a meal on the back deck with some of Dad’s favorite grilled food? Pass around a platter of roasted shell fish, a warm round of Camembert cheese with a fresh baguette, grilled pork tenderloin and vegetables…and more. All enjoyed with plenty of Gallo Family Vineyards Wines.
Toasted ciabatta, topped with crumbled blue cheese, sliced pears, more crumbled blue cheese and toasted walnuts. And finished with a drizzle of honey and you’ve got a great appetizer recipe.
Poached eggs in white wine. Served over toast and smashed avocado or a thin sliced and seared sirloin steak. A unique breakfast.
With my recent return from a culinary trip to Germany, you may have been wishing that my Salmon Saturday feature would transform into Sausage Saturday. Sorry, one cannot live on bratwurst alone so those Omega 3 fatty acids continue to make a weekly appearance on our dinner table. All of the salmon dishes that I’ve
Our February Wine Time party fell on Valentine’s Day and I was very happy to be celebrating at home with good friends, an incredible selection of wine and a table full of small bites. Beats fighting crowds at a restaurant any day.
Complex and loaded with exciting flavor, I used the CZAR’s Gourmet Oregon Pinot Szechuan Sauce to glaze grilled party wings.
“Call up a couple of friends that share your love of wine and invite them over. Tell them that you have been waiting to open these bottles and that you couldn’t think of anyone that you’d rather share them with. Fine wine, like life, is meant to be enjoyed.” Loosely quoted from Matt Kramer,