A burger recipe that you want and need. Rosemary and Garlic Burgers with wine caramelized onions and hickory smoked gruyere. With a grainy dijon this is killer.
Dill Scones with Horseradish Cream and Smoked Trout. An Oregon inspired appetizer recipe and perfect for your next wine tasting party.
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
Sweet Red Wine Vinaigrette, perfect for a Summer Italian Salad. Throw in some scallops and remoulade and it’s a great meal.
The star of this dish is the sultry flavored wine sauce that surrounds the creamy white beans. The roasted lamb is nestled on top and the three flavors come together in an astounding way. It’s a surprisingly easy for such an elegant dish. Before you head over to Roz’s blog for the recipe, let’s learn a little bit about our host.