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Food & Wine — Entrees

Pan Seared Duck Breast with Sautéed Red Grapes

Posted by Plume Ridge Bottle Shop on

Pan Seared Duck Breast with Sautéed Red Grapes

Bet you didn't know you could sauté grapes! With Nan's creativity at work, she is presenting a whole new way to try grapes. In fact there are three grape related ingredients in this dish: fresh red grapes, red wine and grape jelly. This is the most wine dish ever. Wine suggestions to cook and pair: Light bodied Pinot Noir would be perfect. Serves 2Ingredients: 2 duck breasts Salt and pepper 2 tablespoons extra-virgin olive oil 1/4 cup diced pancetta 2 cups red grapes 2 teaspoons chopped fresh thyme 1/2 cup dry red wine 1/2 cup duck or chicken stock 1 tablespoon...

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Quinoa Vegetarian Chili Recipe

Posted by Plume Ridge Bottle Shop on

Quinoa Vegetarian Chili Recipe

Chili is mostly always made with meat. Not this time. My husband and kids absolutely love this dish. It is a perfect blend of spices, beans for protein, and quinoa paired with a delicious Chenin Blanc on a cold winter night. You just can’t go wrong here. Serve in a bowl with your favorite toppings or you can toast hamburger buns and pour the chili over the top like “Chili-Size”. For meat eaters, you can toss a hamburger patty on the toasted buns and pour chili over the top. Endless possibilities! Yields: Enough for 6 adults or moreIngredients: 1 cup...

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Baked Acorn Squash Stuffed with Sweet Italian Sausage and Golden Raisins

Posted by Plume Ridge Bottle Shop on

Baked Acorn Squash Stuffed with Sweet Italian Sausage and Golden Raisins

This is a versatile fall dish that can be served on the side or as a main course. One can easily substitute with a plant based sausage to make this vegetarian friendly. A nice white dry wine with medium body such as Riesling or Chablis would pair well. Serves 4Ingredients 2 acorn squash, scrubbed and halved from the stem to the base with the seeds removed 3 tablespoons olive oil Salt and pepper to taste 1 pound traditional Italian sausage or plant based 1/2 cup small diced yellow onion 1/4 teaspoon sweet paprika 1/4 teaspoon ground cinnamon 1 tablespoon finely chopped...

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Truffle Corn Risotto

Posted by Plume Ridge Bottle Shop on

Truffle Corn Risotto

A warm and hearty Fall dish that is easy to prepare with your own corn stock or store bought vegetable or chicken stock. Chef's choice of pairing with this fresh and creamy dish is a nice Chardonnay or even a dry Chenin Blanc. Yield: 4 servings   Ingredients For Corn Stock: 2 corn cobs ( kernels reserved for risotto ) 1/2 small onion 1 celery rib 1 small carrot 1 small clove garlic Salt and pepper to taste   For Risotto: 6 cups corn stock 1 tablespoon butter 1 small onion finely chopped about 1 cup 1 teaspoon salt Pinch black...

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Stir-Fried Top Sirloin Steak with Red Rice, Shiitake Mushrooms and Kale

Posted by Plume Ridge Bottle Shop on

Stir-Fried Top Sirloin Steak with Red Rice, Shiitake Mushrooms and Kale

  Need a quick fix for an easy week day meal? This is was an easy dinner that was absolutely delicious with our Grenache Blends. The spiciness and the slightly bitter kale goes perfectly well with a  lovely light bodied wine.  This recipe could be adapted for a vegetarian dinner by using 15 ounces of mixed mushrooms to replace the meat. The red rice gives this dish a nice nutty flavor.  Serves 4Ingredients 3/4 cup red rice cooked according to package directions and cooled on a baking sheet 4 tablespoons neutral flavored cooking oil such as grape seed oil 3 plump garlic cloves,...

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