Braised Oxtail with Potato Gratin and Roasted Vegetables Meat4 lbs Oxtail (beef shank can be used as a substitution)1 cup Carrots (peeled and diced)1 cup Celery (diced)2 cups Onion (diced)1/4 cup Garlic cloves1 cup Tomato (diced)3 cups Beef stock1 cup Red wine...
Chicken Marbella with a Hearty Merlot 1/2 cup Merlot, or other dry red wine1/4 cup extra virgin olive oil1/4 cup red wine vinegar1 lemon, quartered lengthwise and cut into 1/4-inch slices (peel and all)1/2 cup dried tart cherries1/2 cup pitted kalamata olives,...
Pan-Seared Pork Chops with Blackberry Pan Sauce 4 pork chops, about 3/4-inch thick1 1/4 teaspoons coarse kosher salt, divided, or more to taste5/8 teaspoon freshly ground black pepper, divided, or more to taste2 tablespoons olive oil2 shallots, diced1 teaspoon...
Pan-Seared Steaks with Boursin and Merlot Sauce 2 tablespoons olive oil, divided6 New York or rib-eye steaks, about 1-inch thick Salt and pepper1/2 of a 5.2 ounce package of Boursin or other French-garlic-and-herb cheese, cut into 6 wedges1.5 cups Merlot or...
