Wine Recipes

Raspberry Chipotle Zinfandel Marinade & Sauce with Pork Tenderloin

Pair with a Zinfandel

4 cups fresh raspberries

1/2 c. sugar

1/2 c. finely chopped cilantro, divided

2 seeded, finely diced jalapeños

3 T. chipotle sauce

1/2 c. zinfandel wine

3 T. cider vinegar

3 T. salt

1.5 to 2 lb Pork Tenderloin

In saucepan, combine all ingredients except the salt and half of the cilantro. Bring to a boil and reduce to thicken, about 20 minutes. Take half of marinade and strain and mash the raspberries until all of the liquid has been removed. Return remaining marinade to the strained marinade, add the salt. Use ½ of the combined liquid to marinade Pork Tenderloin overnight. Just before serving reheat the reserve liquid to thicken then add 1 tsp salt and remaining cilantro. Spoon sauce over sliced meat and serve.

 

 

Spanish Style Tuna Potato Salad

Pair with a Tempranillo

Ingredients 1 pound small red potatoes, quartered 1 pound haricots verts(French Green beans), cut into 2-inch pieces

2 cups cherry tomatoes, halved

1/4 cup thinly sliced shallots

3/4 teaspoon salt

1/2 teaspoon smoked paprika

1/4 teaspoon ground red pepper

1 (5-ounce) can albacore tuna in water, drained

1/4 cup extra-virgin olive oil

3 tablespoons sherry vinegar

5 cups torn romaine lettuce

Preparation

1. Place potatoes in a large saucepan; cover with water to 2 inches above potatoes. Bring to a boil; cook potatoes 6 minutes or until almost tender. Add beans; cook 4 minutes or until beans are crisp-tender and potatoes are tender. Drain; rinse with cold water. Drain.

2. Place potato mixture in a large bowl. Add tomatoes and next 5 ingredients (through tuna); toss. Drizzle potato mixture with oil and vinegar; toss to coat. Arrange 1 cup lettuce on each of 5 plates; divided potato mixture evenly among plates.