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Seasonal Recipe
Locals Club Wine Pairing Recipes
Our new recipes are now provided in Adobe PDF format to make it easier for you to print and enjoy. Adobe Acrobat Reader is free and you can download it here if you don't already have it on your computer.
July 2008
Recipes for Pairing with Total Locals July Club Selections…
BBQ Recipes from the Grill Master Steven Raichlen
Got the recipe? Get the wine! |
June 2008
Recipes for Pairing with Locals Choice June Club Selections…
Berry Cobbler with Coconut Walnut Topping
Got the recipe? Get the wine! |
May 2008
Recipes for Pairing with Trust Carolyn May Case Club Selections…
Got the recipe? Get the wine! |
2006 Ramazzotti Sangiovese, Dry Creek Valley |
April 2008
Recipes for Pairing with Total Locals April Club Selections…
Got the recipe? Get the wine! |
March 2008
Recipes for Pairing with Locals Choice March Club Selections…
Chicken
with Mushrooms and Leeks
Halibut with Tomatoes, Capers, and Olives
Spicy Pork Roll-ups
Got the recipe? Get the wine! |
January 2008
Recipes for Pairing with Total Locals January Club Selections…
Black Bean, Chorizo and Kale Soup
The Bestest Baked Butternut Squash Soup
The Perfect Onion Soup
Got the recipe? Get the wine! |
Recent Favorites…
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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