minutes.
Stir in merlot; bring to a boil; cook
In a medium saucepan, heat oil over medium-high heat.
Add onions, garlic and jalapeno, saute until soft, about 5 minutes.
Add Merlot to pan, (away from flame) Reduce wine by half over high heat.
Reduce heat to low and stir in soup mix and chocolate. Stir until smooth.
Keep warm on very low heat until ready to serve.
Preheat grill or broiler to high heat. Season steaks with taco seasoning Grill or broil to desired doneness.
Serve steaks with chocolate Merlot sauce.
Melt butter in a saucepan over low heat. Whisk in flour to form a thick, foamy mixture. Continue cooking, whisking constantly, until flour has turned golden blonde in color, 5 to 6 minutes. Remove from heat; let roux cool until warm, at least 10 minutes.
Return the saucepan to medium heat. Whisk beef stock into the roux. Bring to a simmer. Stir in parsley; add salt to taste. Stir in merlot 1 tablespoon at a time. Grind in black pepper to taste. Simmer until thickened, 15 to 20 minutes.
ightly brown.
Add the Merlot sauce and bring to a
dd the 1/2 cup Merlot and simmer for 2-3
rosemary, orange juice, orange zest, Merlot and garlic and pour over
eat.
Pour in the Merlot and cook until reduced and
minute.
Add the merlot, whisking constantly for 1 minute
Combine Merlot, Worcestershire sauce, garlic cloves, brown sugar and black pepper.
Stir and add beef filets.
Let meat marinade for at least 10 minutes or up to 2 hours.
When ready to grill steaks, heat grill.
Place marinated beef filets on grill and cook until desired doneness.
Serve with the rice and vegetables.
Note: Add marinade mixture to a small saucepan and bring to a boil after meat has been removed.
Reduce heat to a simmer and cook for 10 minutes.
Pour sauce over cooked filets.
tock.
Add 1/4 Merlot (or other red wine) optional
Slowly bring the balsamic vinegar, Merlot, garlic, soy sauce, and honey to a boil in a saucepan over medium-low heat. Reduce heat to low and simmer another 20 to 25 minutes; remove from heat and add the butter to the mixture, stirring to thicken as the butter melts.
auce, bay leaf, parsley, and merlot. Bring to a simmer and
Combine shallots and wine in a medium sauce pan over high heat. Bring liquid to a boil. Reduce heat to medium and simmer until reduced to 1/4 cup, about 20 to 30 minutes.
Let mixture cool completely. Add vinegar, sugar, garlic and mustard. Slowly whisk in olive oil. Season with salt and pepper. Refrigerate dressing until ready to serve.
In a large bowl, mix baby lettuce, cheese, walnuts and bacon. Add pears and toss with Merlot Shallot Dressing just before serving.
arlic.
Pour over the merlot and marinate, covered, in the
br>Microwave dried cherries and merlot wine in small, uncovered, microwave
of the bottle of merlot. Add the cheese. Stir, reduce
ine - I prefer using a Merlot and if I have an
To prepare the sauce; combine the wine, cherries, garlic and shallot in a saucepan over high heat and reduce until the mixture is almost dry, about 10 minutes.
Add the stock, decrease the heat to medium, and reduce until the sauce is thick and coats the back of a spoon, 10 to 15 minutes.
Add the butter and stir until melted.
Season to taste with salt and pepper.
Keep warm until you are ready to serve.
Preheat oven to 300*F.
To prepare the glaze, combine the wine, vinegar, shallot and garlic in a saucepan over medium heat and ...
Reduce the 4 cups of Merlot until 1 cup and add
Lightly spray a saucepan with olive oil spray. Saute diced onion until translucent and add the garlic for about a minute, keeping it moving to prevent burning. Pour in about half the Merlot and bring to a strong simmer.
Dissolve the bouillon into 1 Celsius hot water and add about half of this to the sauce. Bring to strong simmer. Repeat process until all the Merlot and chicken bouillon are gone. Let gently simmer for about 30 minutes.