Put half-and-half in a
thick bottom pot. Heat nearly to boil. Add roux and Tony Chachere’s Creole
Seasoning to thicken and season. Simmer the mixture for 10 to 15 minutes. Add
Brie, stirring constantly to melt. Add fish base, strain and return to pot. In
a separate pot, cook oysters in their own juice. Strain oyster mixture into
first pot and then add oyster, juice and J. Roget Champagne to mixture. Add
salt and white pepper to taste. Serve the mixture over Portabella mushrooms.
Large frying pan or wok2 cups Marsala wine1 lb kabocha or yellow squash –
sliced and seeded2 cups chopped tomatoes½ cup black peppercorns½ cup parsley leaves – finely
chopped2 lbs lean beef – slicedFrench bread2 bottles Merlot wine Time to make this meal! In a large frying pan or wok over
“Medium” heat, combine Marsala wine, kabocha or yellow squash,
tomatoes, and black peppercorns. Stir the mixture for about 15
minutes – the squash will slowly start to become tender. Once 15
minutes has passed, add parsley leaves and lean beef to the stir fry.
Keep stirring the mixture until the beef is done and no longer raw –
the meat should have a slight pink center. Serve this dish immediately with
French bread and Merlot wine. Enjoy!!
1 head lettuce – washed and chopped½ cup lemon juice1 Tbsp black pepper1 large bowl3 cups pineapple - crushed1 cup almonds – chopped2 cups boiled eggs – peeled and chopped1 Tbsp chili pepper2 cups red wine vinegarMelba or similar toast This is a cool and light salad...to start, combine chopped lettuce, lemon juice and black pepper in a large bowl. Toss the ingredients thoroughly and then add crushed pineapple, chopped almonds, and chopped boiled eggs. Next, toss the mixture slowly and blend chili pepper into the mixture. Lastly, pour red wine vinegar over the mixture as you continue to toss the ingredients. Serve this cool salad immediately with Melba or similar toast.