• Recipe Archive

    Beans
    Red Beans with Sausage & Rice
    “Sicilian” Cannellini with Tuna
    Southwestern Black Bean Terrine
    Summer Lentil Salad with Radishes
    Vegetarian Cassoulet

    Beef
    Beef Tenderloin with Thyme & Salsa Verde
    Filet Rossini
    Pepper-Crusted Roast Beef
    Roasted Beef Tenderloin with Herbes de Provence & Marrow Sauce
    Steak with Black Beans & Chimichurri

    Breads, Biscuits, Muffins
    Chocolate & Brandied Apricot Beignets
    Cranberry Applesauce Tea Bread
    Homemade Drop Biscuits with Chives

    Chicken
    Basil Marinated Chicken
    Butterflied & Roasted Chicken with Tarragon
    Rosemary-Marinated Chicken with Bacon-Wrapped Figs
    Saffron-Braised Chicken with Garlicky Chickpeas

    Cocktails/Beverages
    Aperol Citrus Martini
    Cucumber Basil Gimlet
    Hibiscus Lemonade
    Mint-Basil Rhum Agricole Mojito
    The Panamanian Soother
    White Wine Sangria
    A Winemaker’s Margarita

    Desserts: Cakes, Pies & Tarts
    Ginger Yogurt Tart with Oat Crumble Crust
    Vanilla Buttermilk Cake

    Desserts: Cookies & Candies
    Biscotti
    Double Chocolate-Dipped Coconut Drops
    Mama Frishkorn’s Double Gold Caramel Corn
    Mexican Wedding Cookies
    (Nearly) Flourless Chocolate Chunk Cookies
    No-bake Chocolate Peanut Butter Squares
    Spiced Dried Fruits in Riesling Syrup

    Desserts: Fruit
    Apple & Berry Cobbler with Whipped Cream
    Apricot & Prune Upside-Down Cake
    Fresh Pineapple & Rum Ice Cream
    Honey Cake Topped with Brandied Oranges
    Lemon Tart with Whipped Cream & Fresh Berries
    Port Poached Pears
    Sauteed Summer Fruit with Vanilla & Rum

    Dips, Spreads & Condiments
    Artichoke Feta Dip
    Baked Brie with Kalamata Olives & Roasted Garlic
    Balsamic Peppers and Onions
    Eggplant Dip with Yogurt
    Green Olive Tapenade / Pesto
    Guacamole
    Lemon Garlic Artichoke Spread
    Mulberry-Lime Compote
    My Harissa
    Pâté Maison
    Pico de Gallo
    Pimento Cheese with Jalapeños
    Tahini-Mustard Dressing

    Yogurt Feta Dip

    Eggs
    Asparagus & Wild Mushroom Frittata

    Fish & Shellfish
    Amaretto Marinated Salmon
    Amaretto Sauteed Shrimp
    Asian Seared Salmon
    Cajun Pecan Catfish
    Mussels with Ginger and Soy
    Roasted Chilean Seabass with Artichoke Barigoule
    Salmon & Mushrooms in Puff Pastry
    Seared Sea Scallops with Cannellini Beans, Shaved Fennel & Chorizo
    Sheri Sauter Morano’s Easy Shrimp & Grits

    Hors d’oeuvres & Nibbles
    Baked Potato Skins
    Blue Cheese Pecan Crackers
    Bruschetta — Classic & Variations
    Caramelized Onion & Herb Tarts
    Chevre and Herbed Balsamic Honey Crostini
    Chinese Chicken Skewers
    Chopped Smoked Salmon
    Chili-Curry Mixed Nuts
    Citrus Ginger Chicken Skewers
    Creamed Spinach Crostini
    Curried Deviled Eggs
    Exotic Rosemary Nut Mix
    Filo Bites with Gorgonzola Dolce & Honey
    Goat Cheese & Roasted Red Pepper Tart with Herb Crust
    Italian-Style Stuffed Mushrooms
    Lettuce Wraps
    Onion & Bacon Tarts
    Roasted Pumpkin Seeds
    Rosemary & Cayenne Cashews
    Salt & Pepper Roasted Almonds
    Steamed Clams with Lemon & Caviar Cream
    Sweet & Spicy Walnuts

    Lamb
    Braised Lamb Shanks with Aromatic Spices & Couscous
    Coffee-Crusted Lamb Chops
    Grilled Lamb Chops with Herbes de Provence
    Lamb Stew with Mashed Potatoes & Sauteed Spinach
    Spanish Braised Lamb Shanks

    Pasta
    Gnocchi alla Romana
    Pasta with Oysters, Shiitake Mushrooms & Fennel
    Pasta with Summer Tomatoes & Basil
    Summer Pasta with Tomatoes, Capers & Quick-Pickled Onions

    Pizza / Flatbread / Quesadillas / Other Bread-based Dishes
    Fig, Bacon, Onion & Roquefort Pizza
    Grilled Mushroom Flatbread with Rosemary & Ham
    Savory French Toast with Peas
    Shrimp Quesadilla with Green Onions

    Pork
    Asian Barbecue Ribs
    Garlic & Herb Roast Pork Loin
    Grilled Marinated Pork Tenderloin with Creamy Cilantro Chipotle Pesto
    Jamaican Braised Ribs
    Pork Roast with Bacon Gravy
    Prosciutto di Parma – Quick Nibbles!

    Potatoes
    Cheesy Potato Gratin
    Mashed Potatoes with Chorizo & Scallions
    Mashed Sweet Potatoes with Ginger
    Robyn’s Potatoes

    Poultry
    Butterflied Grilled Chicken
    Traditional Roasted Turkey with Herbs and Pan Gravy
    Tender Turkey Meatballs

    Salads: First Course/Side Salads
    Asparagus Sesame Salad
    Autumnal Mushroom Salad with Shallot Vinaigrette
    Carrot & Avocado Salad with Cilantro-Onion Dressing
    Endive and Watercress Salad with Orange Raspberry Vinaigrette
    Fennel, Apple & Walnut Salad with French Cheeses
    Layered Crab, Cucumber & Avocado Salad
    Spinach, Cucumber & Feta Salad with Cumin Vinaigrette

    Salads: Main Course
    Grilled Duck Salad with Southest Asian-Inspired Dressing
    Heirloom Tomato & Grilled Chicken Panzanella
    Panzanella with Eggplant & Smoked Mozzarella
    Shrimp & Artichoke Salad with Garlic Chive Dressing

    Sandwiches
    Chickpea Sliders
    Choripan
    Grilled Vegetable Sandwich
    Pico Perro Caliente
    Tex-Mex-Polish Dog

    Sauces, Chutneys & Condiments
    Apricot, Prune & Crystallized Ginger Chutney
    Easy Sauces for Boiled Shrimp
    Oven-Roasted Plum Tomatoes
    Port Reduction Sauce
    Walnut Rosemary Pesto

    Sides: Grains & Breads
    Chestnut Pancetta Bread Pudding
    Cornbread Dressing with Veal, Sausage & Apricots
    Couscous with Pine Nuts & Currants
    Mexican Rice
    Rice with Shiitake Mushrooms & White Truffle Oil
    Turkish Couscous Salad
    Wild Rice & Orzo Salad

    Soups & Stews
    Chicken & Corn Chowder
    Chicken & White Bean Chili
    Classic Texas Chili
    Khao Soi
    Lentil Soup with Pancetta, Lemon & Crema
    Venison (or Beef) Oven Stew with Parsley & Bacon

    Vegetables
    Artichokes with Garlic Dijon Mayonnaise
    Brussels Sprouts Gratin with Mushroom Gravy
    Ginger Glazed Baby Carrots
    Hericots Verts with Almonds & Mushrooms
    Roasted Cauliflower Antipasto
    Sesame Green Beans
    Steamed Artichokes with Drawn Butter

    Venison
    Grilled Venison Chops

     

     

    23 Responses to Recipe Archive

    1. joycebell
      February 26, 2010 at 11:13 am

      Hi: Didn’t you have a guacamole recipe on your website many many moons ago? Or am I just imagining it? If not, would you share your favorite guacamole recipe? thanks!

      • Robyn
        March 1, 2010 at 3:56 pm

        Good memory — Here you go!

        Recipe: Appetizer: Guacamole
        1 cup roughly chopped cilantro
        1 fresh Jalapeno, stemmed, seeded and chopped
        1 teaspoon coarse salt
        4 large ripe avocados, pitted and peeled
        6 ripe plum tomatoes, halved, seeded, and diced
        1/2 cup diced red onion
        juice of 1/2 lemon

        Roughly mash the avocados with a wooden spoon. Add all other ingredients and serve with chips.

    2. Robyn
      December 2, 2009 at 4:19 pm

      Here you go!

      Cranberry Orange Champagne Cocktail
      In a pitcher, combine one bottle of chilled sparkling wine or Champagne, 1/2 cup chilled cranberry juice blend and 2 Tablespoons Grand Marnier. Makes 4-5 cocktails. For a non-alcoholic version, use sparkling cider instead of sparkling wine.

      Note: A nice choice for Autumn or hoiday cocktails — without having to have a full bar!

    3. Bruce McCain
      November 18, 2009 at 12:42 pm

      Looking for receipe for Champagne,cranberry, Gran Marinier
      from past archives
      thanx BMc

    4. Robyn
      September 21, 2009 at 2:47 pm

      Sure — which white Rhone is it?

    5. Shari Campbell
      September 19, 2009 at 5:36 pm

      Do you have any suggestions on a good food pairing to go w/ a White Rhone wine?

    6. Thomas
      March 13, 2009 at 2:00 pm

      Hi,
      I was searching for recipe’s for the following two wines I recently purchased. They are:

      1. 2004 Malbec Mendoza Don Miguel Gascón

      2. Crios de Susana Balbo 2007 Torrontes Cafayate

      Any suggestions would greatly be appreciated.

      Thomas

      • Robyn
        March 13, 2009 at 4:44 pm

        Hi Thomas — you could pair the Malbec with just about any meat dish. I personally love Malbec with beef chili, so check out the recipe for Classic Texas Chili! As for the Torrontes, I put it with a Goat Cheese & Chorizo salad, with delicious results. Check out this link. Cheers!

    7. Robyn
      November 10, 2008 at 11:12 am

      Hi Bruce — here’s that cocktail recipe!

      Cranberry Orange Champagne Cocktail:

      In a pitcher, combine one bottle of chilled sparkling wine or Champagne, 1/2 cup chilled cranberry juice blend and 2 Tablespoons Grand Marnier. Makes 4-5 cocktails. For a non-alcoholic version, use sparkling cider instead of sparkling wine.

    8. Bruce
      November 10, 2008 at 9:22 am

      Looking for the recipe for champagne,cranberry
      + ? –for Thanksgiving diner.

    9. Robyn
      October 29, 2008 at 3:20 pm

      Hi Debbie — here you go:

      Spinach Salad with Warm Pecan-Crusted Goat Cheese

      For the goat cheese rounds: Mix 12 ounces domestic goat cheese with 3 – 4 teaspoons heavy cream. Shape into tablespoon-size balls, flatten slightly. Roll the cheese rounds in ½ cup finely chopped & toasted pecans. Refrigerate the cheese rounds for a few hours before placing in a 350º oven briefly, 5 minutes or so, just until warm.

      For the vinaigrette: Simmer 1 cup freshly squeezed orange juice until it is reduced to approximately ¼ cup.

      Mix the juice with 1 1/3 tablespoon good balsamic vinegar, ½ cup extra virgin olive oil, and minced fresh chives to taste. This makes about 2/3 cup vinaigrette.

      Toss the vinaigrette with baby spinach leaves, reserving 2 Tablespoons. Divide onto serving plates. Place two cheese rounds on each serving. Drizzle with reserved vinaigrette.

    10. Debbie
      October 29, 2008 at 2:31 pm

      Your site popped up with a recipe for spinach salad w/warm pecan crusted goat cheese but I can’t find it. Any chance you have it?

    11. Robyn
      October 1, 2008 at 4:15 pm

      Here you go — hope this avoids any tears!

      Penne with Smoked Mozzarella & Asparagus
      (Serves 4)

      1 bunch asparagus, trimmed
      15 cherry tomatoes, diced
      12 ounces smoked mozzarella, cubed
      1 lb. penne pasta
      1/4 cup extra virgin olive oil
      2 cloves garlic, minced
      2 bunches fresh basil, torn
      1/3 cup grated parmesan
      Coarse salt and freshly cracked black pepper

      Bring a large pot of water to a boil. Add asparagus and cook for two minutes. Remove asparagus with a slotted spoon and plunge immediately into a bowl of ice water. After asparagus has cooled, cut into 2″ slices, reserving tips.

      Add pasta to boiling water and cook according to package directions. Drain, reserving a half cup or so of cooking water.

      Heat olive oil and garlic in an extra large skillet. Cook garlic for 2-3 minutes, but do not allow to brown. Add tomatoes and cook for another 2-3 minutes. Add asparagus and cook another 2-3 minutes. Add cooked pasta and a few spoonfuls of cooking water to moisten pasta. Over low heat, stir in smoked mozzarella, basil, and parmesan until cheese is melted and pasta is heated throughout. Add salt and pepper to taste. Garnish with asparagus tips.

      Wine Match: We paired this with La Vieille Ferme Rouge ($7). A blend of 50% Grenache, 20% Syrah, 15% Mourvedre and 15% Cinsault, this is a poster child of a red Rhone blend. Even this $8 bottle of wine gets the signature Perrin/Beaucastel treatment – heating the vintage before a long fermentation. The result is a wine that is smooth and round, with juicy cherry, deep plum, and touches of pepper and spices. Just enough concentration and good acidity make it extremely food friendly – also try it with any of your summer grilling!

    12. Julie Andrews
      October 1, 2008 at 4:09 pm

      Ahhhh, I was going to make penne with smoked mozzarella tonight, I had it bookmarked. OMG I might cry.

    13. Robyn
      October 1, 2008 at 8:17 am

      Thanks Marissa — you’re a girl after my own heart for requesting this recipe!

      Recipes: Meat: Classic Texas Chili
      We don’t like beans in our beef chili – and don’t entirely trust people who do! Here’s our version of old fashioned Texas chili. Serves 6.

      2 tablespoons olive oil
      5 cloves garlic, minced
      2 onions, diced
      1½ pounds lean ground beef
      ½ teaspoon kosher salt
      1 teaspoon freshly cracked black pepper
      2 tablespoons good quality red chili powder
      8 ounces canned Roma tomatoes, drained
      ½ cup tomato paste
      ½ cup beef stock
      8 ounces Negro Modello or other dark ale
      2 tablespoons cider vinegar
      1 teaspoon ground cumin

      Garnishes (use any, all, or none!)
      chopped cilantro
      chopped onion or scallions
      grated Cheddar cheese
      Fritos™
      sour cream
      Tabasco™

      Heat olive oil in a large stockpot. Add garlic and onions and sauté over medium-high heat for 5 minutes, until starting to become translucent. Add the ground beef and continue to cook for 7-8 minutes, until beef is thoroughly browned. Season with salt, pepper and chili powder, stir well and cook for another 2 minutes. Add tomatoes, tomato paste, stock, beer, vinegar and cumin, and stir well, breaking up tomatoes. Bring to a simmer, then turn down heat to low and cook, covered, for 45-60 minutes. Taste and adjust seasonings.

      Wine Skinny Match: Pair this hearty chili with a lipsmacking Malbec from Argentina!

    14. Marissa
      September 30, 2008 at 5:47 pm

      I’m looking for the Classic Texas Chili recipe. It doesn’t have beans and recommends using Negro Modelo. Thanks!

    15. Robyn
      September 24, 2008 at 10:50 am

      Hi Julie: That recipe has been added to the site. Just click on the Recipe Archive link on the left side of the page. Cheers!

      (And I’d love it if you left a comment on that Lemon Tart recipe page!)

    16. Julie
      September 24, 2008 at 10:38 am

      Can you please post the recipe for the lemon tart with berries?
      Thanks so much!! :)

    17. Robyn
      September 11, 2008 at 8:30 am

      Hi Ursula — thanks for requesting this recipe. I’m reminded how much I like it!

      enough for 12 oz. pasta, serves at least four as a side dish
      3 tablespoons unsalted butter, softened to room temperature
      5 ounces sour cream
      pinches of paprika and freshly-grated nutmeg
      3/4 cup freshly grated, good quality Parmesan
      Cracked black pepper and Kosher salt to taste

      Combine all ingredients while still cold in a saucepan large enough to eventually hold cooked pasta. Heat gently over medium-low heat for last couple of minutes of pasta cooking time. When pasta is finished, add to sauce along with a couple of spoonfuls of pasta water, then cook all over medium-low heat for about five minutes, stirring gently.

      Wine Skinny Match: Try with one of the Rhone Valley reds, like a Cotes du Rhone or Gigondas.

    18. Ursula
      September 11, 2008 at 6:43 am

      Can you please email me the recipe for Pasta sour cream and parmesean sauce. Thank you and have a nice day!

      Ursula

    19. Elisa Cino
      September 10, 2008 at 10:40 am

      Thanks so much! These are so good!

    20. admin
      September 10, 2008 at 10:28 am

      Here you go Elisa — thanks!

      Chorizo-Stuffed Mini Potatoes
      Makes 36 hors d’oeuvres

      18 small red potatoes (about 2½ inches across)
      3 Tablespoons extra-virgin Spanish olive oil
      1 cup finely diced chorizo
      ½ cup finely chopped onion
      2 garlic cloves, minced
      ¼ cup fresh bread crumbs
      ¾ cup finely grated Idiazabal cheese
      10 pimento-stuffed Spanish olives, finely chopped
      2 tablespoons chopped cilantro
      cilantro leaves for garnish

      Preheat oven to 400F. Cut potatoes in half. Cut a little slice off the bottom of each half so the potato half can sit flat and scoop out the potato flesh with a melon-baller, leaving a ¼ inch thick shell. (Discard the flesh or reserve for another use if desired.) Toss the potatoes with half the oil and salt to taste. Arrange them in one layer, cut side up and bake for 15 minutes. Turn them over and bake for 10 minutes more or until tender and lightly browned. In a skillet cook the chorizo over moderate heat in the remaining oil until lightly browned. Remove from skillet with slotted spoon to paper towels to drain. Discard all but 2 tablespoons fat from pan, add onion and cook over moderately low heat until translucent, about 5 minutes. Add garlic and cook 1 minute more. Stir in chorizo, breadcrumbs, cheese, olives, chopped cilantro, and salt and pepper to taste. Spoon mixture into baked shells, mounding it, and bake for 10 minutes or until heated through. Garnish with cilantro leaves.

      Wine Skinny Match: Serve these savory mouthfulls with a fruity red, like a Spanish Rioja.

    21. Elisa Cino
      September 10, 2008 at 9:15 am

      I need the Chorizo stuffed potato recipe asap!!!!! I have used it before many times, but I never wrote it down. I just come on your website when I need it. I need to make them tomorrow! Please help!!

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