Seasonal Recipe

Locals Club Wine Pairing Recipes

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January 2010

Recipes for Pairing with Total Locals Club Selections…

Italian Eggplant Caponata

Lamb Braised with Olives, Cherries and Endives

Roast Pork Tenderloins with Winter Fruit Stuffing

Recent Favorites…

2009 Featured Recipes

• Baked Rigatoni with Sausage and Mushroom
• Baked Short Ribs
• Keep your paws off my Rooster Fried Chicken
• Chicken Cacciatore
• Saffron-Braised Chicken with Garlicky Chickpeas, Farfalle with Exotic Mushrooms,
  and Cranberry Sauce with Zinfandel
• It’s a Tapas Party: Garlic Fried Bread & Chorizo, Sauteed Garlic Mushrooms,
  and Chicken in Lemon & Garlic
• Grilled Steak with Mediterranean BBQ Rub & Orzo and Roasted Vegetables with Feta
• Pork Shoulder Slow-Roasted with Carrots, Onions, and Garlic,
  Left over Roasted Pork Sandwiches with Cabbage and Caper Slaw,
  and Pork Ragout and Soft Polenta
• Shrimp & Scallop Risotto and Roasted Pork Tenderloin with Berry Fruit Sauce
• Zucchini and Red Onion Puff Pastry Flatbread
• Steaks Seared with Porcini Mushroom Cream Sauce
• Pork Ragu with Papardelle
• Bacon-Wrapped Pork Loin with Cherries
• Panko Crusted Fish with Verjus Citrus Beurre Blanc

2008 Featured Recipes

• Salmon Roasted in a Dome of Couscous
• Italian Stuffed Flank Steak Pinwheels
• Sangiovese Braised Chicken Thighs over Noodles &
  Stuffed Shells with Gorgonzola & Walnuts in Red Pepper Sauce
• Cabernet Glazed Chocolate Tart
• Holiday “Puff” Nibbles Of Sausage And Mushroom
• Crock-Pot Braciole & Easiest Pulled Pork Crock Pot Style
• BBQ Recipes from the Grill Master Steven Raichlen
• Raffinto Marinated Beef Stew
• Berry Cobbler with Coconut Walnut Topping
• Prosciutto Di Parma “Purses”
  Roasted Salmon on a Bed of Caramelized Leeks
  Thai Scallop Summer Luncheon
• Chicken with Mushrooms and Leeks
  Halibut with Tomatoes, Capers, and Olives
  Spicy Pork Roll-ups
• Springtime Vegetable Galettes
• Black Bean, Chorizo and Kale Soup
  The Bestest Baked Butternut Squash Soup
  The Perfect Onion Soup

2007 Featured Recipes

• Beer Braised Pulled Pork
• Savory Mushroom Bread Pudding
• Lamb Shanks with Syrah Sauce
• Pasta with Sun-Dried Tomatoes, Olives, Goat Cheese & Sharon’s Oxtail
• Zinfully Delicious BBQ Rib Recipe, Marinated Pork Kebabs, Coconut BBQ Ribs with Soy & Garlic, and Grilled Rib Eye Steaks
• Granita of Pinot Noir with Berries & Three Berry Syrah Sauce
• Carignane Mustard Marinated Flank Steak & Salmon with Spiced Pinot Noir Sauce
• Asian Turkey Lettuce Wraps & Baked Salmon with Mustard-Crumb Crust
• Hearty Beef Stew
• Fillet of Beef Bourguignonne
• Sausage and White Bean Cassoulet

Recipe Archive

2006 Featured Recipes

• Sweet-and-Sour Brisket, New Year’s Eve Filet Mignon
  With Cabernet Sauce, & Zinfandel Poached Figs
• Short Ribs Provencale
• Veal, Wild Mushrooms, and Red Wine
• Butternut Squash Wonton Skin Ravioli and Escarole
  with Italian Sausage and White Beans
• Grilled Butterflied Leg of Lamb and Vegetables with Lemon-Herb Dressing
• Moroccan Chicken Tajine – Tajine Tafarout & Roasted Bosc Pears
  with Pomegranate Glaze
• Grilled Lamb Chops with Red Wine, Garlic and Honey Glaze, Pork Chops with Mango-
  Basil Sauce, and Pork Stir-Fry with Green Beans and Peanuts
• “Company” Beef Wellingtons with Mushrooms, Gorgonzola and Red Wine Sauce
• Beef, Shallot, and Mushroom Stew and Pasta
  with Sun-Dried Tomatoes, Olive, and Goat Cheese
• Hors d’oeuvre Recipes: Goat Cheese in Spicy Tomato Sauce with Garlic Crostini, Drunken Pigs, Pears With Gorgonzola, Figs, and Proscuitto, and Peanut Ginger Dip

2005 Featured Recipes

• Braised Beef Short Ribs With Gremolata
• Beef Stew for a Cold Winter Weekend & Dried Fruit Stuffed Pork Loin
• Chicken Thighs Braised in Red Wine with Tomatoes and Olives
  and Garlic, Easy Moussaka, & Roasted Chicken with Orzo

(older web page format recipes)

• Zinfandel-Glazed Shallots
• Beef Rolls with Ham and Vegetables Stuffing
• Grilled Marinated Butterflied California Leg of Lamb
• Medallions of Pork with Tart Cherry Sauce
• Gourmet Mushroom Medley
• Crab Cakes
• Spicy Trumpet Royale™ Mushrooms
• Bruschetta with Balsamic Marinated Heirloom Tomatoes and Hearts of Palm
• Buffalo-Style Ribs with Blue Cheese Dressing
• Fresh Apricot Soufflé
• Pasta with Fresh Tomato Herb Sauce
• Pork Loin with Fennel and Black Olives
• Lamb and Eggplant Pastitsio
• Duck Breast with Apricot Demi-glace Sauce
• Chicken with Truffles, Wild Mushrooms and Potatoes
• Herb and Spice Roasted Beef Tenderloin with Red Wine Shallot Sauce
• Scalloped Potatoes with goat Cheese and Herbes de Provence

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