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Recipes
Curried Mussels
By winefoot
Curry powder and cilantro add zest to classic white wine-steamed mussels in this recipe adapted from Heat butter a...
- 1 tbsp. unsalted butter
- 1 tbsp. olive oil
- 4 shallots, finely chopped
- 2 tsp. curry powder
- 1/2 cup white wine
- 2 lb. mussels, cleaned and debearded
- 2 tbsp. heavy cream
- 4 sprigs cilantro, finely chopped
- Kosher salt and freshly ground black pepper, to taste
Pork Belly Sliders Recipe
By winefoot
Directions: For the Sesame Slaw: Combine all of the vegetables and wet ingredients in separate bowls
- For the sesame slaw:
- Servings:24 sliders
- 1/4 cup honey
- 1/2 cup rice wine vinegar
- juice of one lime
- 1 tablespoon cumin seeds, toasted
- 1/4 cup olive oil
- 3 tablespoons sesame oil
- 1 tablespoon jalapeno, chopped, with seeds
- 1/2 head red cabbage, sliced very thinly
- 1/2 head napa cabbage, sliced very thinly
- 2 large carrots, julienned
- 1/2 red onion, sliced very thinly
- 1 bunch cilantro, roughly chopped
- 1 bunch mint, roughly chopped
- 1 tablespoon white sesame seeds, toasted
- 1 tablespoon black sesame seeds, toasted
- For the pork belly:
- 1 2-pound slab pork belly
- 2 tablespoons vegetable oil
- 5 shallots, chopped
- 1 onion, chopped
- 8 large slices fresh ginger root
- 4 cloves garlic, crushed
- 1/2 cup rock sugar, crushed
- 1/3 cup mushroom soy sauce
- 1/3 cup light soy sauce
- 1/4 cup Chinese cooking wine
- 2 cups water
- 8 pieces star anise
- 2 tablespoons Chinese five-spice powder
- 24 small brioche buns
Grilled Artichokes with Garlic White Wine Dip
By winefoot
Thank you Erin Kennedy for this wonderful recipe! Check out her blog at: http://www
- Grilled Artichokes 4 servings
- 2 large artichokes
- 1 lemon, halved
- 3/4 cup olive oil
- 4 garlic cloves, chopped
- 2 tbsp chopped scallions
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- Garlic White Wine Dip
- 1 1/2 cup mayonnaise
- 1/4 cup white wine
- 3 garlic cloves minced
- 1 tbsp dijon or whole grain mustard
- 1/2 tbsp lemon juice
- 1/2 tsp Worcestershire sauce
- Salt & pepper
Cracker Barrel Fruit Salad with Pineapple Ranch Dressing
By winefoot
Instructions Toss all ingredients together
- Mixed greens
- Strawberries, sliced
- Pineapple, diced
- Pecans
- Ranch dressing
- Pineapple juice
Almond date nut milk with vanilla
By winefoot
Soak the almonds in enough water to cover them for at least 8 hours
- 1.5 cups raw almonds
- 6 cups filtered water
- 6 dates
- 3 tsp. vanilla extract
- Up to 1 tsp. cinnamon
- Up to 1 tsp. nutmeg
- Up to 1/2 tsp. cloves, allspice, and/or ginger
Braised Lamb Shanks with Gremolata and Baked Polenta
By winefoot
Place lamb on a large rimmed baking sheet; season all over with 2 Tbsp
- SERVINGS: 8
- Lamb Shanks
- 6 lb. lamb shanks (6–8 shanks, depending on size), trimmed
- 2 Tbsp. kosher salt plus more for seasoning
- Freshly ground black pepper
- 2 tsp. minced fresh rosemary
- 1 tsp. coarsely ground fennel seeds
- 7 garlic cloves, 1 grated, 6 minced
- 3 Tbsp. olive oil
- 2 large onions, minced
- 2 Tbsp. unbleached all-purpose flour
- 2 tsp. paprika
- 1/2 tsp. crushed red pepper flakes
- 2 cups drained canned diced tomatoes
- 1/2 cup dry white wine
- 4 cups (or more) low-sodium chicken broth
- Polenta
- 1 1/2 cups polenta (coarse cornmeal)
- 2 Tbsp. olive oil
- 2 tsp. kosher salt
- 1 1/2 cups finely grated Parmesan
- 2 Tbsp. (1/4 stick) unsalted butter
- Freshly ground black pepper
- Gremolata And Assembly
- 3/4 cup flat-leaf parsley leaves
- 2 garlic cloves, minced
- 1 Tbsp. finely grated lemon zest
- 1 tsp. minced fresh rosemary
Bacon-Wrapped Pineapple Jalapeno Poppers
By winefoot
Beat cream cheese by hand or with an electric mixer until fluffy
- 10 jalapeno peppers*
- 1 8-ounce package cream cheese, at room temperature
- 1 20-ounce can crushed pineapple in heavy syrup, drained well
- 1 16-ounce package bacon (not thick-sliced)
Thai Tuna Burgers with Ginger-Lemon Mayonnaise
By winefoot
In a medium bowl, toss the cucumbers, onion, vinegar, 1 tablespoon of the sugar and 1 teaspoon of salt
- 2 Kirby cucumbers, thinly sliced
- 1/4 medium red onion, thinly sliced
- 3 tablespoons rice vinegar
- 1 tablespoon plus 1 teaspoon sugar
- Kosher salt and freshly ground pepper
- 2 teaspoons finely grated fresh ginger
- 1 garlic clove, smashed
- 1 Thai or serrano chile, seeded and minced
- 2 tablespoons Asian fish sauce
- 2 tablespoons finely chopped cilantro
- 1 tablespoon finely chopped basil
- 1 1/2 pounds sushi-quality tuna
- 1 1/2 tablespoons vegetable oil
- 1 1/2 teaspoons Asian sesame oil
- 4 hamburger buns
- Ginger-Lemon Mayonnaise
- 2 tablespoons finely chopped dry-roasted peanuts
Herb, Chard, and Feta Soup
By winefoot
Soup Heat oil in a large saucepan over medium heat
- 2 tablespoons olive oil
- 1 large onion, coarsely chopped
- 2 garlic cloves, crushed
- 1 pound Swiss chard leaves (center ribs and stems removed) or spinach, coarsely chopped (about 10 cups)
- 3 1/2 cups vegetable broth
- 1 cup coarsely chopped flat-leaf parsley
- 1/2 cup coarsely chopped fresh cilantro
- 1/4 cup fresh mint leaves
- 1 tablespoon dried mint
- 1 teaspoon freshly grated nutmeg
- 1 tablespoon fresh lemon juice
- Kosher salt and freshly ground black pepper
- 5 ounces plain Greek-style yogurt (about 1/2 cup)
- 1/2 cup mixed chopped herbs (such as parsley, cilantro, and mint), divided
- 4 ounces feta, crumbled, divided
- Kosher salt and freshly ground black pepper
- Fresh lemon juice (optional)
- Olive oil (optional)
Mario Batali’s Pizza Margherita
By winefoot
Heat broiler with rack in top position; place sheet of foil on rack below to catch any drips
- Ingredients
- SERVINGS: MAKES ONE 9–10” PIZZA
- 1 10” parbaked pizza crust
- 1/4 cup strained tomatoes (preferably Pomi)
- 3 ounces fresh mozzarella, preferably buffalo, cut into 6 slices
- 1 tablespoon extra-virgin olive oil
- 6 large fresh basil leaves