Steak Provencal

What’s Cooking – Wine and Dine with Friends at Home

October 2, 2008 // 0 Comments

by JEANNE BRIGGS Matching the right wine to any dish can be the ultimate way to share a wonderful meal with friends. My new column sponsor, “Rockford Dry Dock” on Courtland St., is waiting to provide you with the wine and I’m here to give you the food to put with your choice. Dry Dock owners Bill and Sue Ten Broeke have a vast array of wines and spirits to meet your needs for entertaining. I will give you several of their new wines each time to pair with something special from your kitchen to make the meal memorable. Bon appetit! Chicken with Fresh Pineapple 12 ounces boneless, skinless chicken breasts 1/3 cup pineapple juice 1/4 cup orange juice 1-1/2 teaspoons cornstarch 3 tablespoons cooking oil 2 cloves garlic, minced 1 medium green sweet pepper, cut into 1/2-inch cubes 4 green onions, cut into 1-inch pieces 1/2 pineapple, peeled, cored, and cut into 1/2-inch cubes (1-1/2 cups) Hot cooked rice 1/2 cup chopped cashews Cut chicken into thin, bite-sized strips. Set aside. For sauce, in a small bowl, combine pineapple and orange juices, and cornstarch. Set aside. Add oil to a wok or nonstick skillet. Heat to medium-high. Stir-fry garlic in hot oil for 15 seconds. Add green pepper and onions for 1-1/2 minutes. Remove vegetables. Add chicken to wok. Stir-fry for 2 to 3 minutes or until no longer pink. Push chicken from center of skillet. Stir sauce; add to center of skillet. Cook and stir until thickened and bubbly. Return cooked vegetables. Add pineapple pieces. Stir until heated through. Serve over cooked rice. Sprinkle with cashews. Serves 4. Serve with Domanie Lafage “Cote d’Est” wine. Chicken Salad with Raspberry Vinaigrette 2 cups each: torn leaf lettuce, torn radicchio, torn arugula 1 medium Belgian endive, cut up 1 roasted chicken from the store, boned, cut up 1 tablespoon Dijon mustard 1 tablespoon honey 1/4 teaspoon salt and pepper 2 oranges, peeled and sliced 1 avocado, halved, seeded, peeled, sliced lengthwise 1 pink grapefruit, peeled and sectioned 2 green onions, thinly biased sliced Raspberry Vinaigrette Vinaigrette: In blender, combine one 10-oz. package thawed red raspberries, 2 tablespoons olive oil, 2 tablespoons lemon juice, and 1 clove garlic, minced. Cover and blend till smooth. Use a […]