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Nectarine-Red Wine Sauce

Nectarine-Red Wine Sauce

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  • 1 3x1/2-inch strip lemon peel
  • 1 3x1/2-inch strip orange peel
  • 3 1/2 cups 1/2-inch cubes nectarines with peel (from 4 to 5 medium)

Recipe Preparation

  • Stir first 6 ingredients in medium saucepan over medium heat until sugar dissolves. Increase heat and boil syrup 1 minute. Reduce heat. Add nectarines. Simmer until nectarines are tender but still hold shape, about 10 minutes. Transfer sauce to bowl; cool. DO AHEAD Can be made 1 day ahead. Cover; chill.

,Photos by Antonis AchilleosReviews Section

The Best Red Sangria

Life is good! Let’s celebrate with this classic red sangria recipe. Sure, I love a glass of wine at the end of a long day, but sangria is best shared with friends.

Sangria is festive, fruity and fun. It’s a perfect party punch to pair with Spanish tapas or Mexican food. Cold sangria is undeniably great on hot summer days. The red wine base and versatile seasonal fruit options make it appropriate for cooler days, too!

Sangria hails from Spain, although funny enough, my friend Ali lives in Spain and says they don’t drink it often over there. I visited Barcelona with friends in college and we bought cheap cartons of sangria from the convenience store by the beach. I don’t recommend that stuff.

We’re going to make real sangria with good wine and fresh fruit today. Through research and trial and error, I’ve learned how to make the best red sangria. Ready?!

  • 1 ½ very ripe tomatoes, finely chopped
  • 1 mango, finely chopped
  • 1 nectarine, finely chopped
  • ¾ teaspoon finely chopped red onion
  • 3 cloves garlic, minced, or more to taste
  • 1 tablespoon lemon juice
  • 1 tablespoon dried basil
  • 1 teaspoon lime juice
  • ¼ teaspoon red pepper flakes
  • salt and ground black pepper to taste
  • cooking spray

Combine tomatoes, mango, nectarine, red onion, and garlic in a large bowl. Stir in lemon juice, basil, lime juice, red pepper flakes, salt, and pepper.

Grease a skillet lightly with cooking spray. Pour in tomato mixture cook, stirring occasionally, until softened, about 15 minutes.

Refrigerate salsa for 30 minutes before serving.

When someone is planning a meal, the meal is always made better if it is served with a wine that pair wells with it. The right wine can turn an average meal into an absolutely wonderful meal. Knowing what food to pair with a wine will help the host or hostess make the meal as perfect as possible. The first wine I am going to help you pair is Cabernet Sauvignon.

Cabernet Sauvignon pairs well with a lot of entrees. They include: red wine-braised chicken with chorizo and chickpeas, melon, basil, and feta salad with balsamic–red wine reduction, Hanger Steak with mushrooms and red wine sauce, red wine braised cabbage and onions, pasta with meat sauce, Coq Au Vin, and Short ribs with carrot-parsnip puree. Other recipes that this wine pairs well with are braised lamb shanks with rosemary, red wine raspberry sorbet, red wine caramel apples, dark chocolate cake with a red wine glaze, and gougeres with black pepper. I have chosen to share with you the recipe for red wine caramel apples that will go well with this wine.

This recipe makes eight caramel apples and the required ingredients are eight Macintosh apples, a cup and a half of red wine, two cups of sugar, ½ cup of water, six tablespoons of heavy cream, along with the necessary equipment of eight candy sticks, wax paper, and a candy thermometer. Then you need to stick the sticks in the apples and make the sauce. You can find the recipe here: The next wine that I am going to instruct on how to pair properly with foods is Chardonnay

Chardonnay goes well with a lot of good foods. The first one that I am going to share with can be used as an appetizer or a dessert. That food is dark chocolate or white chocolate covered fruit, chocolate covered cherries or a chocolate orange. The crisp and citrus flavors help the white chocolate shine. Grilled chicken is one entree that goes well with Chardonnay. Grilled chicken with nectarine, red onion, and basil relish is a great meal that will go well with this wine. You can find the recipe here: . Merlot is the next marvelous wine that I am going to tell you how to properly pair it with food.

Merlot is a wine that tastes good with a lot of terrific foods. If you are looking for a chocolate treat to eat with this wine, it pairs well with Hershey's kisses. The medium body of the wine brings out the melt-in-your-mouth taste of the wine. If you are looking for an entree to go with this wine, Caesar salads with meatballs, grilled beef with sesame dressing, hamburgers with chow chow, grilled pork chops with orange barbecue sauce, scallions and brie-stuffed burgers, and tenderloin with sake-mirin butter are just some of the meals that make this wine marvelous. The recipe for orange pork chops can be found here: . Moscato is another absolutely great wine that goes well with a lot of good foods.

A lot of good foods blend well with Moscato, especially breakfast foods. The breakfast foods that go well with this wine are: fried, poached, or scrambled eggs, bacon, sausage, and toast with butter. Other foods that blend well with this wine are: grilled mushrooms and tomatoes, baked beans, black pudding, and fried bread. A recipe for fried bread can be found here: . Pinot Noir is an excellent wine that will pair well with a lot of edible items.

The excellent Pinot Noir pairs well with a lot of edible items. They include: salmon and other fatty fishes, roasted chicken, pasta dishes, duck and other game birds, casseroles, and stews like beef bourguignon. A recipe for beef bourguignon can be found here . Pinot Grigio pairs well with a wide range of foods.

One of the many of the wide range of foods that Pinot Grigio pairs well with is the Halloween candy called candy corn. This light white wine with a crisp citrus flavor pairs well Gouda and Mozzarella cheese,fish and chips, Calamari, Greek salad, artichoke dip, chicken salad sandwiches, and vegetable soup. A recipe can be found for fish and chips here: . Riesling is another remarkable wine that goes really well with a lot of foods.

Riesling is a remarkable wine that goes really well with a lot of foods. If you want a sweet treat, they pair well with candy apples because the great acid and freshness of the wine will make the wine last a long time. For those of you that want to pair it with a cheese, Appenzeller, Cabecou Feuille, Gruyère, Jarlsberg, Pierre Robert, and Ricotta Salada go well this wine. Riesling also pairs very well with spicy foods, vegetables, seafood, and a lot of other different foods. It goes well with spicy chicken, blue cheese salad, brussel sprouts, Shiitake mushrooms, green vegetables, seafood salad, shrimp scampi, and sushi. This wine can also be paired with pork stir fry, barbeque pork, tomato mushroom soup, cheesecake, macaroni and cheese, and pumpkin pie. For those of you that want to make shrimp scampi, you can find the recipe here: . Sauvignon Blanc is a super wine that blends with a lot of great foods.

If you want a sweet treat that blends well with Sauvignon Blanc, get some Skittles. The sharp and tart taste of Skittles pairs nicely with this wine because it has a tropical fruit and aroma flavors to match. For those of you that want to make a meal out of this wine, grilled leeks blend well with this wine because the wine has a clean and crisp finish and hints of citrus with a bright acidity. A great recipe for grilled leeks can be found here: .Shiraz/Syrah is another tasty wine that pairs well with terrific foods.

Shiraz/Syrah is another tasty wine that goes well with terrific foods like grilled lamb, lamb gyros, Lamb Shawarma, brined and grilled eggplant, barbecue pork, and any Asian food with plum sauce. A good recipe for grilled lamb chops can be found here: . Zinfandel is the last lovely wine that I am going to discuss what it can be paired with.

Cheeseburgers with Parmesan cheese go well with the lovely Zinfandel wine. If you are searching for a meat to match up with this wine try these: pork, beef, lamb, Italian sausage, spare ribs, brisket, and venison. The poultry that pairs well with this wine is turkey, duck, quail, pheasant, and chicken. If you want a perfect pasta pairing, lasagna, cannoli, and spaghetti can be served with this wine. American foods that pair absolutely well with this food are chili, pizza, and beef stew. Regarding herbs and cheeses, these herbs and cheeses go well with this wine black pepper, Basil, Thyme, Italian Parsley, Bay Leaf, Fennel, Parmesan Cheese, Aged Cheddar, Aged Gouda, Asiago, and Dry Jack.

These wines and the aforementioned wonderful foods work together to make great appetizers, desserts, meals, and snacks. From candy and cakes to steaks and stews, these wines pair perfectly with these foods. That is why they are the best recipes to go with the wines from The Best Wine Store.

Cherry Red Wine Jam

Last year, I tried canning for the first time. I was really intimidated, but once I actually did it, I found it wasn't as hard as it seemed to be. Now that I know how to do it, I want to can ALL THE THINGS.

I decided to can homemade cherry preserves this time around because they can be rather difficult to find in local grocery stores. I was browsing Pinterest for cherry preserves recipes, and came across one that included fresh herbs and red wine.

I didn't want a savory jam, but I was intrigued by the red wine. I love just about all kinds of red wine, and at the moment, I'm very partial to Malbec. My favorite (so far) is a budget-friendly bottle from an Argentinian winery called Trivento. However, I prefer to save that one for drinking. Another one that I enjoy, that I used in this recipe, is Cupcake Vineyard's malbec.

If you're a beginner canner, there are some tools you'll need: a really big stockpot (at least 20 quarts in size) for warming the jars (this prevents breakage when the hot jam is poured in) and processing the filled jars a small round wire rack (keeps the jars elevated, so hot water completely surrounds the jar) tongs a wide-mouth funnel a long stick with a magnet attached, to retrieve the lid parts from the hot water after the jars are filled. Obviously, you'll also need some canning jars.

Pectin is what makes the preserves jell. Some fruits have high levels of naturally-occurring pectin, such as apples, pears and plums. Cherries do not, which is why added pectin is needed. It's available at kitchen stores, craft stores, and I've recently seen it at Target.

As I said, actually going through the process of canning is much easier than the instructions make it appear. Follow each step and don't skip anything. A toxin called botulism can grow in improperly canned foods.

That being said, I hope you'll give these preserves a shot. Cherry Red Wine Preserves are delicious spread on toast, over ice cream, on top of baked Brie, or even used as a glaze on pork tenderloin.

Prep time for chicken milanese

I wish I could say this recipe was ready in 10 minutes or less, but when you’re breading anything, it takes time. If you’ve got your ingredients mise en placed (prepped and ready to go before you begin cooking), you should be able to breeze through the breading process in 15 minutes, start to finish.

To cook chicken cutlets on the stove

  • Heat a few tablespoons of olive or vegetable oil over medium-high heat in a large skillet. The amount of oil will depend on the size of the pan you use — you need an even layer on the bottom of the pan that goes up approximately ⅛” – ¼” up the side.
  • When oil is hot, transfer breaded chicken cutlets to pan and cook for 3-4 minutes per side, until golden brown, but not burned. Flip and cook another 3 minutes.

You can transfer chicken cutlets directly from the hot pan into the oven to finish cooking (6-8 minutes at 350F, or until chicken has reached an internal temperature of 165F).

If you’re making a larger quantity to feed a crowd, move chicken cutlets directly from the skillet to a baking sheet with a cooling rack on top. The chicken will stay crisp as long as it’s not directly on the baking sheet and air can circulate beneath.

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Friday, May 28, 2010

Good Days in June for Publicity

Get Publicity in June Using Food-Related Days

June is here, and with it comes summer! Grilling, barbecue, and lots of outdoor foods and activities. With a little creativity, you can position your foods with the media so that they’ll produce stories about you.

Now’s the time because with the warm weather there are a lot of barbecues, etc., and people are looking for something new and different for their outdoor dining.

Food Related Days in June 2010:

June is:
• Dairy Month
• Turkey Lovers Month
• Iced Tea Month
• Beef Steak Month
• Frozen Yogurt Month (!!)

Select Days in June:
June 3: Rocky Road Day
June 4: Frozen Yogurt Day
June 9: Strawberry Rhubarb Pie Day
June 13: Lobster Day
June 14: Strawberry Shortcake Day
June 19: Martini Day (!)
June 20: Vanilla Milkshake Day
June 25: Strawberry Parfait Day
June 30: Ice Cream Soda Day

Need some ideas?
Here are a few headlines from past June issues of food magazines.
• Best grilled BLT sandwich
• Desserts cooked on a grill
• Ice cream sundaes for lazy days
• Great wines for grilled food
• 20 fast sauces and salsas
• 10 smart tips for easy grilling

Be creative with your recipes: Showing a TV audience how to make a sundae using praline ice cream and nectarine-red wine sauce will get plenty of attention on June 24, Creamy Pralines Day.

So come up with some interesting food or wine ideas for the “days” of June. It can get you a lot of publicity.

And to prove it, in the next blog post I’m going to tell you about a recurring “day” in June that one well-known food company takes advantage of and gets tons of publicity AND tons of new business every year. So come back and learn!

Grilled squid with Asian slaw and hoisin barbecue sauce

From The Thrill of the Grill: Techniques, Recipes, & Down-Home Barbecue The Thrill of the Grill by Chris Schlesinger and John Willoughby

Are you sure you want to delete this recipe from your Bookshelf. Doing so will remove all the Bookmarks you have created for this recipe.

  • Categories: Grills & BBQ Main course Asian
  • Ingredients: scallions sesame seeds soy sauce red peppers fresh ginger hoisin sauce sesame oil rice vinegar squid tomato ketchup green cabbage
  • Accompaniments:Spicy cucumber relish Scallion pancakes


200 - Sauvignon Blanc, Kunde, Sonoma Valley, California

Savory thread of beeswax and a saline accent emerge at the start of this wine, which evolves into a lush, fragrant mix of peach, ripe melon, honeysuckle, and lemon curd flavors, set on a lush, juicy body.

201 - Sauvignon Blanc, Honig, Napa Valley, California

Flavors and aromas are reminiscent of fresh peaches, white grapefruit, and passion fruit with balanced notes of lemon and lime. The fullness of the mid-palate is complemented by a crisp, lengthy finish.

202 - Soave, Pieropan, Veneto, Italy

Delicate scents of flowers, pear & crisp acidity carry the yellow apple, citrus zest & pineapple flavors to the finish.

203 - Pinot Grigio, Cavit, Trentino, Italy

Light refreshing flavors of citrus and green apple.

Bronze Medal International Wine Competition

204 - Pinot Grigio, Ruffino Lumina, Italy

Flavors of pear and citrus with minerality that bubbles. A lively wine.

205 - Pinot Grigio, Santa Margherita, Italy

Fresh minerally wine with lemon zest & earthy flavors. Lovely mid-palate richness and fine acidity.

206 - Vermentino, Poggio Al Tesoro, Tuscany, Italy

Opens with Flavors of stone fruits such as peach and apricot. Delightful aromas of fresh rosemary and thyme, with persistent lemon and lime flavors on a creamy finish.

207 - Chardonnay, Kendall-Jackson, Vintner's Reserve, California

Displays lively citrus, nectarine and tangerine flavors that turn supple and fleshy.

Gold Medal at San Diego Wine Competition

208 - Chardonnay, Stags' Leap, Napa Valley, California

Beautiful aromas of lilacs and pear blossom. hints of lemon rind. Full-bodied vivid and bright, with superb depth and length.

209 - Riesling, Pacific Rim, Washington

Floral and soft. Deliciously sweet white peach and tropical fruit flavors.

Watch the video: Μπέργκερ Burger. Άκης Πετρετζίκης


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