Poached Salmon With White Wine Butter Sauce

  Infuse fish in wine and bring out the best flavors of salmon following this recipe. The subtle flavors of the fish are combined with wine and butter for a delicious experience. Try out now!

Ingredients

• Extra-virgin olive oil, 1 tbsp
• ½ medium-sized shallot, halved
• Salt, to taste
• Freshly ground black pepper, to taste
• Dry white wine, 2 ½ cups
• 2 lemon thyme sprigs
• 4 salmon fillets (skinless), 6 oz. each
• Butter (unsalted), 1 stick cubed
• 1 bay leaf
• Basil leaves (thinly sliced), ¼ cup

Preparation

1. Place a large saucepan over low-med heat. Stir in wine along with bay leaf, thyme and shallot. Add water and stir to combine everything. Let the mixture simmer at low heat.
2. To prepare salmon, season the fillet with salt and pepper and add to the saucepan in poaching liquid. Turn once and simmer for 6 minutes until done. Transfer to a serving platter and discard the liquid.
3. In another saucepan, add ½ cup wine and bring to a gentle simmer. Whisk in butter (one tablespoon at a time) until the ingredients are mixed. Season with salt and pepper.
4. Stir in basil and set aside.
5. Place the salmon on a serving platter and top with butter sauce. Serve immediately for delicious flavors.

Beef Linguine With Red Wine Bolognese Sauce

  The traditional flavor of Bolognese sauce has been redefined with the hint of red wine. This beef entry is definitely a crowd-pleaser if you are planning to prepare it for a special occasion.

Ingredients

• Olive oil, 1 tbsp
• Ground beef, 1 lb
• Whole milk, ¾ cup
• Dry red wine, 1 cup
• Diced tomatoes, 1 can
• Ground nutmeg, 1/8 tsp
• Fresh parsley (chopped), 2 tbsp
• Kosher salt, to taste
• Freshly ground black pepper, to taste
• Linguine, 1 lb
• Parmesan (grated), ½ cup

Preparation

1. Place a large skillet over med-high heat. Add oil.
2. When oil is hot, add beef and cook, stirring continuously to crumble it. Cook for 6-8 minutes until the color has changed to brown.
3. Add wine and continue cooking for another 5 minutes until the liquid has evaporated.
4. Stir in tomatoes, milk, nutmeg, salt and pepper. Combine well to adjust flavors. Bring the mixture to a gentle boil.
5. Adjust heat and let simmer for another 20 minutes and let the sauce thicken. When the beef is cooked and sauce is of desired consistency, stir in parsley.
6. While the beef is cooking, prepare the pasta following the directions on the package. Drain and return to the pot. Transfer the beef and sauce to the pot and toss with the pasta.
7. Top with parmesan and serve immediately.

Roasted Chicken With Sherry-Garlic Sauce

  This garlic-kissed chicken is mouthwatering, fancy and very easy to make. The appetizing taste makes it perfect for your dinner meal. The leftovers can be enjoyed with rice casseroles.

Ingredients

• Water, 2 quarts
• Salt, ½ cup
• 4 Chicken breast halves (with bones)
• Black pepper, ¾ tsp divided use
• Canola oil, 2 tsp
• Garlic (thinly sliced), 8 cloves
• Chicken broth (low sodium), 1 cup
• Sherry, ½ cup
• 3 fresh thyme sprigs
• Butter (cubed), ¼ cup
• Lemon juice, 1 tsp

Preparation

1. For brine, start with bringing salt water to a boil. Cook until salt is completely dissolved. Turn off the stove and bring it back to room temperature.
2. Add chicken in a large re-sealable plastic bag. Pour in the brine. If required, you might want to use two bags (one inside the other) for safety. Seal bat and shake to coat well. Set to refrigerate for 2 hours.
3. Set the oven to preheat at 400 degrees F. Remove chicken from brine. Discard brine.
4. Rinse chicken in cold water and pat dry. Season with pepper. Place it on a skillet and cook for a few minutes until brown from all sides in oil.
5. Transfer to a baking dish and set to bake for 20-25 minutes until cooked. When done, remove chicken and drain drippings, reserving one tablespoon.
6. Add the dripping in a small skillet over low-med heat. Add garlic and sauté for a minute. Add broth, sherry, and thyme. Mix and bring the mixture to a boil. Cook until the liquid is reduced and slightly thick.
7. Stir in butter, more pepper and lemon juice.
8. Place chicken on a platter and pour the sherry-garlic sauce on top.
9. Serve warm and enjoy.

Stir Fried Beef and Green Beans With Rice Wine

Ingredients

• Beef fillet (cut into thick chunks), 1 lb
• Soy sauce (light), 1 tbsp
• Rice wine, 1 tbsp
• Fresh ginger (finely chopped), 1 ½ tsp
• Cornflour, 2 tsp
• Sesame oil, 2 tsp
• Vegetable oil, 4 tbsp
• 2 dried red chilies, julienned
• Dried citrus peel (coarsely chopped), 1 tbsp
• Sichuan peppercorns (finely ground), 2 tsp
• Dark soy sauce, 1 tbsp
• Green beans, 1 cup
• Salt, ½ tsp
• Ground black pepper, ½ tsp
• Sugar, 1 ½ tsp
• Sesame oil, 2 tsp

Preparation

1. Combine beef with soy sauce in a large mixing bowl. Stir in ginger, rice wine, sesame oil, and cornflour. Mix well and let the beef sit in the marinade for 20-30 minutes.
2. Place a large frying pan over med-high. Add oil and heat until steaming. Remove beef from the marinade and add to the pan. Stir fry at high flame for 2 minutes until it changes color to brown.
3. Stir in dark soy sauce, salt, pepper, sugar, and Sichuan peppercorn. Continue cooking for another 6 minutes until the beef is cooked.
4. Stir in citrus peel and green beans. Stir to adjust flavors and serve warm!
5. This recipe is best served with egg fried rice.

Fudgy Champagne Brownies

Ingredients

• Dark chocolate (chopped), 1 ½ cups
• Butter (unsalted, cubed), ¾ cups + more for greasing
• Salt, ½ tsp
• Pure vanilla extract, ½ tsp
• Sugar, 1 ¾ cups + 1 ½ tbsp
• All-purpose flour, 1 cup
• 4 large-sized eggs at room temperature
• Champagne, 1 cup divided use

Preparation

1. Set the oven to preheat at 325 degrees F. prepare a baking pan with parchment paper and set aside.
2. Use a double boiler or microwave to melt chocolate and butter together. Do not overheat. If microwaving, heat 30 seconds, stir and heat again. Keep a check.
3. Beat vanilla, salt, and 1 ¾ cups of sugar in the melted chocolate-butter mixture. Let sit for 5 minutes. Stir in eggs one at a time and beat thoroughly to incorporate all ingredients well.
4. Add flour and continue to whisk for 2 minutes to mix well.
5. Add ¾ cup of champagne in the mixture and continue to whisk for 2 minutes to incorporate well.
6. Transfer mixture into prepared pan and set to bake for 40-55 minutes until the toothpick comes out clean.
7. Meanwhile, combine 1 ½ tbsp and remaining champagne in a saucepan. Bring to a gentle boil and continue for a minute. When brownies are ready, brush the champagne-sugar glaze on top and let the brownies soak them.
8. Let cool, serve and enjoy!

Raspberry Rouge Cocktail With Sparkling Wine

Ingredients

• 2 raspberries
• 2 orange twists
• Simple syrup, 1 oz.
• Ice
• Gin, 1 ½ oz.
• Sparkly wine, 1 oz.

Preparation

1. Muddle one of the orange twists in a cocktail shaker along with simple syrup and berries.
2. Stir in gin and ice and continue to shake well.
3. When done, transfer to a chilled glass.
4. Top with sparkling wine and garnish with the remaining orange twist.
5. Serve chilled and enjoy!