This chicken recipe is so simple, yet so delicious and sophisticated you will look like a seasoned chef in no time! Chicken and Mushrooms in Red Wine Sauce Ingredients 1 tbsp. olive oil 2 cloves […]
It’s that time of year again. Time to remember all those who died, while defending USA and to celebrate those who are still fighting for our freedom. We should thank those in uniform that we come in contact with on a daily basis. For those […]
In this recipe, meaty Mahi-mahi fillets are served with thyme and marjoram-seasoned wine sauce. The result is delicious, light and aromatic, and also extremely elegant in presentation.
- 1 cup bottled clam juice
- 1/4 cup dry white wine
- 1 tbsp lemon juice
- 1 medium shallot, minced
- 1 tablespoon finely chopped thyme
- 1 tablespoon finely chopped marjoram
- Salt and freshly ground pepper
- 4 6-ounce skinless mahimahi fillets
- Extra-virgin olive oil, for rubbing
- 2 tablespoons finely chopped flat-leaf parsley
- Lemon slices for garnish
- Prepare a grill on high heat.
- Place the clam juice into a saucepan over high heat and bring to a boil. Cook for 5 minutes to reduce the liquid by half and then add the lemon juice and wine and continue to cook for 5 minutes more.
- Stir in the shallot, thyme, marjoram and a few pinches of salt and pepper and then cover the pan and remove from the heat.
- Brush the fish fillets on both sides with olive oil and then sprinkle with salt and pepper. Gently place the fish on the grill and cook for 3 minutes on each side then transfer to serving plates.
- Stir the fresh parsley into the wine sauce and then spoon the sauce over the grilled fish. Serve garnished with the lemon slices.
Serving: Makes enough marinade for 1 flank steak This simple recipe will give your flank steak a slightly sweet crust on the outside, while keeping the inside juicy and tender with exceptional flavor. Ingredients 1/3 cup red wine 1/3 cup soy sauce 1 tbsp. Worchestershire […]
Did you just pour wine into that sauce?
Cooking with wine can be very intimidating especially if you aren’t really a “chef du jour”. If you have more experience actually drinking wine than cooking with wine that’s just fine. We are going to give you a quick guide so you can feel very comfortable the next time you whip out a stale bottle of chardonnay and decide to pour it in your pan.
Let’s start with some basic ingredients and move on from there.
What type of wine to use?
You may have heard it before: only cook with wine you’d drink. This is quite true to a certain extent. You don’t want to use a bottle Louis Jadot or Mondavi Reserve , obviously. Some people like to use a bottle of wine after it has gone bad, or a not so expensive new bottle. My go to? Boxed wine. Always on hand, and always fresh. I do not recommend using the grocery store “cooking wine”. It has additives and tastes horrible to begin with. So skip that when you see it on the shelf!
A toast to taste
There are generally three ways to use wine in your cooking: as an ingredient for a marinade or sauce, as a liquid to cook with or deglaze, and as a way to add flavor to a finished dish.
- Cook fish with wine to enhance its flavor and not to cover it up. Wine adds moisture and a nice depth of flavor without frying or covering it with fatty sauces. The easiest way? You can add the wine while the fish simmers to a nice moist finish. Try this recipe for Mahi mahi with herbed white wine sauce.
- Wine can make a great ingredient for a marinade due to its acidity. It helps tenderize what you’re cooking and also keeps your meat, poultry, or fish quite moist. Try this recipes for Flank steak marinade.
- For sauces you will want to reduce the wine first, and then add it to the other ingredients. Reducing the wine helps thicken a sauce. De-glazing refers to adding wine to a pan that has bits of food left on it. The wine will help loosen the food and some tastiness. Add a tablespoon of flour or more wine and some stock. Whisk into a lovely sauce with a huge depth of flavor. Try this recipe for Pot roast with tomato wine gravy.
Quick reference for pairing wine with food
- Young, full-bodied or earthy red wine such as Pinot Noir or Sangiovese for red meat, soups with root vegetables, or beef stock.
- Young, full-bodied robust red wine such as Cabernet Franc or Merlot for red sauces.
- Dry white wine such as Chardonnay or Viognier for fish, shellfish, poultry, pork, veal, light or cream sauces.
- Crisp, dry white wine like Pinot Gris for seafood soups and stews.
- Sweet white wine like Reisling or Niagara for sweet desserts.
- Pinot Noir (my favorite) for poultry or vegetable soups.
Keep in mind that wine needs to simmer with the food you’re cooking to enhance its flavor. It’s best not to add it at the end of your cooking or you’ll risk serving your dish with a strong, overpowering alcohol flavor. The longer you cook the wine (over low to medium heat), the more subtle the flavors.
As with most seasonings, take the attitude of “you can always add more” rather than pouring it on full-force from the start. If your taste buds tell you to add more be sure to wait about 10 minutes after your first taste so the wine has time to be absorbed.
When cooking with wine it’s generally best to follow the recipe, but as you experiment, you’ll get a good sense of what tastes good. General suggested amounts of wine used in cooking include the following:
- Soup — 2 tablespoons of wine per cup of soup
- Sauces — 1 tablespoon of wine per cup of sauce
- Gravy — 2 tablespoons of wine per cup of gravy
- Stews and meats — 1/2 cup of wine per pound of meat
- Poaching liquid for fish — 1/2 cup of wine per quart of liquid
Start experimenting today. Remember, there are no rules when cooking in your kitchen. Just have fun and let the juice start to flow!
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HOMEMADE PASTA RECIPE Most people think that homemade pasta is very difficult to make. To a certain extent, it is difficult, but once you make it, you will definitely notice the taste of fresh pasta is far superior. Now, we can’t blame your for just […]
The Best Orange Chicken
This Orange Chicken recipe is oh so sweet and delicious. Similar in taste to Panda Express, but with some added seasonings and heat to make it your own. We like to serve ours with white rice and steamed broccoli.
FOR THE CHICKEN:
2 lb boneless , skinless, chicken thighs, cut into 1″ pieces
⅛ cup milk
1 1/2 tsp salt
1 teaspoon garlic powder
1 pinch black pepper
2 tablespoons oil , divided, plus more for frying
1/2 cup cornstarch
1/4 cup flour
FOR THE SAUCE
1 tablespoon cornstarch
1 teaspoon ginger powder
2 tablespoons rice wine
1 juice of orange
1 teaspoon sesame oil
½ teaspoon sriracha sauce (to your taste)
3 tablespoons soy sauce
10 tablespoons sugar
10 tablespoons white vinegar
zest of 1 orange
1 1/2 tablespoons ginger root , minced
2 teaspoons garlic , minced
1/2 tsp thinly slice red pepper, cayenne or your choice.
1 tablespoons chopped green onions
Combine the 1 tablespoon cornstarch, rice wine, orange juice, sesame oil, sriracha sauce, soy sauce, sugar, white vinegar and orange zest. Whisk until blended and set aside.
To coat the chicken add the egg, garlic, salt, pepper and 1 tablespoon oil into a bowl and whisk together in a large bowl.
In a separate bowl, add 1/2 cup corn starch and flour and mix well.
In a large frying pan or a wok, heat oil in a wok 375 degrees.
Dip chicken pieces in the egg mixture, then dredge in the flour mixture.
Fry the chicken for 3 to 4 minutes or until golden and crisp.
Transfer to a cooling rack and repeat with remaining chicken.
When you are done with the chicken, drain most of the oil from the pan (leave about a tablespoon).
Add the ginger, garlic and sliced red peppers, cooking for about 10 seconds.
Whisk in orange sauce and bring to boil.
Turn off the heat, and add cooked chicken and stir until well mixed.
Top with green onions and serve with rice and steamed broccoli.