Santa Cruz MountainsIngredients: Salt, as needed Pepper, as needed Flour, as needed Olive Oil, as needed (not extra virgin olive oil) Lemon, 1/2 Parsley, as needed Butter, 1 ounce Procedure: 1. Season the whole trout with salt and pepper. 2. Lightly coat with … [Read more...]
Pan Roasted Prosciutto Wrapped Halibut with cherry sauce
Pairs with BARGETTO Reserve Merlot INGREDIENTS for halibut 4 6-oz filets Halibut, skin removed salt & pepper to taste 4 thin slices prosciutto 2 cups wondra flour 3 T. olive oil for sauce 4 cups PORT WINE 1 tsp. shallot, minced 1 T. … [Read more...]
Tortilla Encrusted Halibut
INGREDIENTS 16 oz. bag of tortilla chips, restaurant style 4 (5 to 6 ounces each) halibut boneless fillets 8 oz. low sodium canned chicken stock 2 ounces BARGETTO Central Coast Chardonnay 2 ounces Canola Oil 2 ounces butter 1/2 lemon 2 T. … [Read more...]
Scalloped Potatoes with Smoked Salmon
Goes Great with BARGETTO Zinfandel Wine INGREDIENTS 5 medium red potatoes, cooked and peeled into thin slices 4 oz. smoked salmon, crumbled 4 each garlic cloves 1 Tbsp. shallots, minced 1 Tbsp. ginger, minced 3 oz. heavy cream 3 oz. parmesan … [Read more...]
Ceviche with Bay Scallops
INGREDIENTS 1 lb. bay scallops handful fresh cilantro, chopped 1 garlic clove, minced 2 shallots, minced 2 oz. lime juice, fresh 2 oz. lemon juice, fresh DIRECTIONS yield: serves 8 Mix all the ingredients in a bowl Chill for one hour and … [Read more...]