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GRILLED STEAK SALAD WITH POBLANO VINAIGRETTE

Tammy's Steak Sauce:
1 cup ketchup
1/4 cup horseradish
2 tablespoons honey 2 tablespoons Dijon mustard
2 tablespoons maple syrup
1 teaspoon Worcestershire sauce
2 tablespoons ancho chile powder
Kosher salt and white pepper to taste
Mix together in a small bowl until combined. Season with salt and pepper to taste.
4 rib eye steaks (6 ounces each)
1 cup Tammy's Steak sauce (recipe follows)
Kosher salt and black pepper to taste
1 Vidalia onion, peeled and cut into 1/2 inch thick slices
4 plum tomatoes, sliced in half
Olive oil
8 cups baby spinach, washed
2 tablespoons balsamic vinegar
2 tablespoons olive oil
Poblano Vinaigrette:
2 poblano peepers, roasted, peeled and seeded
1/4 cup chopped red onion
3 tablespoons fresh lime juice
3/4 cup olive oil
1/2 cup spinach leaves
1 teaspoon honey
Kosher salt and black pepper to taste


Place steaks in a shallow baking dish and cover with the steak sauce, let marinate for 2 hours, turning once. Preheat grill. Remove steaks from marinade and season with salt and pepper to taste. Grill for 3 to 4 minutes on each side for medium-rare doneness. Remove and let rest. Brush onion slices and tomatoes with olive oil and season with salt and pepper to taste. Grill on both sides until just cooked through. Place spinach in a large bowl and toss with balsamic vinegar, olive oil and salt and pepper to taste. Divide the spinach among 4 large salad dishes or platters. Slice each steak into 1/2-inch thick slices and fan on top of the spinach. Garnish with grilled tomatoes and onions and drizzle with Poblano Vinaigrette. Combine poblanos, onion and lime juice in a blender and blend until smooth. While the blender is running, add the oil slowly until emulsified. Add the spinach and blend until smooth. Add the honey and season to taste with salt and pepper. Yield: 4 se

www.leskincaid.com/



Warwick Pinotage Chutney

* 2 Kg Pinotage grapes, pitted
* 1 Cup chopped Onion
* 1/2 Cup Packed Brown Sugar
* 1/4 Cup Balsamic Vinegar
* 1/2 Cup Warwick "Old Bush Vine" Pinotage wine
* 1/2 Lemon zest grated
* 1/2 Teaspoon salt
* 1 1/4 Teaspoon Mustard seed
* 1/4 Cup Currants (optional)
* 10 ml All Spice

Method:
Cook for 30 minutes, reduce heat, simmer for 30 minutes until fruit is soft and mixture is thick.
Yields +/- 2 Cups. If fruit is not soft, add Pinotage wine if you have any left. Cooking is thirsty work!



Creme Caramel Over-Night French Toast
(Serves 9 - simple, yet delightfully different and tasty.) 

1 Loaf French bread
1 1/2 cups liquid egg substitute
2 1/2 cups 1% lowfat milk
1/3 cup sugar
1 Tablespoon cinnamon
1/2 Tablespoon ground all-spice
1 Tablespoon vanilla


Thick slice bread, arrange in pan (8-10)
Blend wet ingredients with spices & sugar. Pour over bread.
Cover and refrigerate over night.
Preheat oven to 350 degrees; bake 45 mins or until set in middle


For Creme Caramel French Toast
1 cup brown sugar
1/4 cup lowfat margarine
1/2 cup light corn syrup


Before preparing the french toast mixture, melt butter and corn syrup together in a small sauce pan. Stir in brown sugar and bring to a rolling boil. Let boil for 2 minutes. Remove from heat and stir down to a thick syrup. While the caramel is hot, pour into your baking pan and chill in refrigerator for 10 to 20 minutes or until set. (You'll know it's ready when a light touch leaves your finger print on the caramel's surface). Next, prepare the french toast as described above. When serving this treat, flip pieces over onto the plate so the melted caramel sauce drips down all over your french toast. Since it already has its own syrup, you could top with fresh fruit and a dollop of lowfat yogurt instead.

Nutrition (per serving): 236 calories

The wine Domaine De Chaberton, Optima..1996



SHEPHERD'S PIE

Cooking Oil 1 tbsp.
Lean Ground Beef 1 ½ lbs.
Chopped Onion 1 cup
Flour 1 tbsp.
Salt 1 ½ tsp.
Pepper ¼ tsp.
Milk 1/3 cup
Ketchup 1 tbsp.
Horseradish 1 tsp.
Worcestershire Sauce 1 tsp.
Peas Cooked 1 cup
Sliced Carrots cooked 1 cup
Potatoes 4
Butter or Margarine 1 tbsp.
Milk 3-4 tbsp.
Seasoned Salt ½ tsp.
Butter 2 tbsp.
Paprika Sprinkle


Cook potatoes in boiling salted water until tender. Drain and mash. Add butter, milk and seasoned salt.

Heat cooking oil in frying pan. Add ground beef and onion. Saute until beef is lightly browned. Sprinkle with flour, salt and pepper. Mix well. Stir in milk until mixture boils. Add Ketchup, Worcestershire sauce and vegetables. Pack into greased 8x8 inch (20x20 cm) pan or casserole.

Spread mashed potatoes over beef mixture. Brush with melted butter, sprinkle with paprika. Make wave pattern with fork in potato. Bake uncovered, near top of 350F degree oven (175C) for about 30 minutes until hot and lightly browned.



Turkey and Broccoli in a Cream Sauce

Serves four

5 cups broccoli florets
1/4 cup olive oil
2 tablespoons chopped garlic
1 pound turkey breast, skin removed, cut into strips
1 cup dry wine
1 cup heavy cream
1/2 cup freshly grated Parmesan cheese


In a large pot, bring to a rolling boil 4 quarts water. add 1 teaspoon salt. Add the broccoli and blanch it for about 3 minutes. Remove with slotted spoon. Place into cold water. Let stand briefly.drain return to bowl.

In a large deep skillet, heat the oil,medium temperature. Add garlic and turkey saute until the turkey is just cooked through and tender. Now transfer the turkey to the broccoli bowl.

Add the wine,stock and cream to the skillet, bring to a boil, cook until thickened about eight minutes. Add the broccoli and turkey, and cheese to the sauce and toss until heated and evenly coated.
Serve over pasta


Wine Fondue

1 cup butter
1 cup all purpose flour
4 cups milk
2 cups Chablis
2 teaspoons chicken flovored bouillon powder
Cheese thinley sliced

Melt the butter in a large saucepan. Stir in the flour; cook for several minutes over low heat. Add the bouillon, milk and Chablis; stir frequently until mixture thickens. Stir in cheese until melted and smoth. Transfer to a fondue pot; keep warm.


Serve with slices of bread and raw vegetables...

Apple Cinnamon Pizza

By Elizabeth Baird and the Canadian Living Test Kitchen
You’ve heard of apple cinnamon pancakes, right? Well, borrow the idea for pizza lovers.

1 12-inch (30 cm) pizza base 1
1/3 cup Dried cranberries or raisins (optional) 75 mL
3 cups Finely chopped peeled apples 750 mL
3 tbsp Granulated sugar 50 mL
2 tbsp Butter, melted 25 mL
1 tbsp Lemon juice 15 mL
1-1/2 tsp Cinnamon 7 mL

Place pizza base on 12-inch (30 cm) round pizza pan; sprinkle with cranberries (if using). In bowl, combine apples, sugar, butter, lemon juice and cinnamon; sprinkle over base. Bake in centre of 450°F (230°C) oven for about 15 minutes or until crust is golden and slightly puffed and apples are tender. Let stand for 5 minutes; using scissors, cut into 8 slices. Makes 8 slices.

Per slice: about 163 cal, 3 g pro, 4 g total fat (2 g sat. fat), 29 g carb, 2 g fibre, 8 mg chol, 175 mg sodium. % RDI: 1% calcium, 9% iron, 3% vit A, 3% vit C, 9% folate.

Selecting your cooking wine*
Dry White Wines Use simple fruity table wines-Chardonnay or Sauvigon Blanc
Dry Red Wines Simple fruity table wines. Pinot Noir is a good choice.
Sherry Avoid very dry fino Sherry and sweet cream. Amontillado is a good choice
Port Ruby port is the right selection Use Ports with moderation.
Maderia When the reipe states to use Madeira do not substitute. For cooking a medium-bodied Baul or a full bodies sweet Malmsey Maderia are best.
Marsala Use the sweet style for cooking
Brandy Cognac offers reliable and intense flavour
Sparking Wine Use the same wine that you are serving at the table..
Vermouth White vermouth please.


" a feast is made for laughter, and wine maketh merry......"
Ecclesiastes 10:19


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* see appendix for referral source