Tag Archive | "Lets Eat! Recipes"
Dark Chocolate Chip Cookies
When I think of Christmas, I think of cookies. But now, I want cookies that go with the deep red wine I’m drinking. Well, hold on to your corks, I found a recipe for dark chocolate chip cookies! We will feature them at our December wine club meeting. Here’s the recipe from Hershey’s: Chocolate Chip Cookies made [...]
Continue reading...Seafood Ceviche!
Monday, October 27, 2008
From the makers of Amelia Chardonnay comes this great recipe! Seafood Ceviche 1 lb. very fresh bay scallops or small peeled raw shrimp 1 cup freshly squeezed lime juice 1 to 2 jalapeno or Serrano chilies, seeded and finely minced, or to taste Salt, to taste ½ red onion, cut into ¼ inch dice ½ red bell pepper, cut into ¼ inch [...]
Continue reading...Why fuss when you can Stew…Beef Stew that is!
Tuesday, October 14, 2008
How about some hearty stew to go with one of those rich wines? Here’s a great stew that works well as the weather cools down. It’s amazing how such great tastes can come from a simple recipe. Beef Stew Ingredients: * 2 to 3 pounds lean beef, cut in small cubes [...]
Continue reading...PFI Magazine is Here!
Wednesday, July 9, 2008
First there was PFI Western Store, then pfiwestern.com, Saddle City, the Diamond Ridge Market and the Starlite Theatre. Now there is PFI Magazine, a hub that brings everything PFI together.Created first and foremost as a
Continue reading...Recipe: Pan-Seared Salmon with Merlot Gastrique
Monday, June 30, 2008
Merlot-based wines usually have medium body with hints of berry, plum, and currant. Its softness and "fleshiness", combined with its earlier ripening, makes Merlot an ideal
Continue reading...Recipe: Vanilla Panna Cotta with Mixed-Berry Compote
Monday, June 30, 2008
Moscato is a delicious dessert wine, and the Candoni Moscato from Italy is one of the best. It is also versatile enough to enjoy as an aperitif or during summer picnics or patio
Continue reading...Recipe: Cabernet Peppercorn Sauce
Thursday, June 26, 2008
PKNTs Cabernet Sauvingnon is known to pair perfectly with spicy foods by taming the heat and keeping the flavor. So, why not use the cabernet to create a spicy
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Monday, December 8, 2008
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