Recipes

Ray’s Famous Chile Verde

Today we thought we would share a recipe from one of our favourite winemakers, Ray Coursen of the wonderful Elyse winery. Ray loves to cook as much as he loves to make wine and he’s equally good at both. Here’s Ray’s famous Chile Verde recipe, and don’t forget a bottle of his Korte Ranch Zinfandel to go with it!

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Anchovy Marinated Flank Steak by Rob Smith

First things first, you don’t need to love anchovies to love this marinade, it imparts an amazing (and subtle) flavour to the meat. Ingredients: 3 finely chopped anchovies 2 cloves of mined garlic ½ cup fresh chopped herbs (parsley, cilantro, chives, thyme etc) ¼ cup extra virgin olive oil 1 lemon, juice and zest 2tbsp chopped capers salt & pepper to taste Combine the ingredients in a bowl and transfer to a large zip lock baggie. Add the steak and […]

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Baked Halibut in Miso Broth with Shittake Mushrooms and Pea Sprouts

This is one of my favourite January recipes – light, satisfying, delicious and full of goodness. The perfect wine to drink with this is the 2013 BattenfeldSpanier Riesling Trocken (dry, as in really dry) $24.95 – lean and fresh with notes of grapefruit and hints of lime.

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CORNBREAD, CAPICOLA HAM, LEEK AND PECAN STUFFING

This is a very different stuffing that the traditional white bread stuffing. It is loaded with flavour and can be a little spicy depending on the ham that you use. This stuffing works well “in the bird” but can be cooked in a separate container as well. This recipe is great for those that have a wheat allergy!

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Roast Chicken with Madeira and Wild Mushrooms

We were looking for the perfect dish to serve on a cool fall day. Something easy, but delicious and satisfying, oh and we wanted to pair it with a beautiful new Chardonnay from the Jura. So we came up with this recipe for roasted chicken in wild mushroom sauce. The only thing we ask is, if you do make this recipe, please don’t forget the wine, its half the fun of eating it.

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Stuffed Meat Loaf

Upon questioning what type of recipe should go in this newsletter, our good friend Darren Moore suggested this. Pretty to serve, inexpensive to make and it fills that “in-between” gap of winter and spring. It just happens to be really delicious as well!

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Grilled Steak and Asparagus Salad with Asian Vinaigrette

Yummm, it’s asparagus season, and what better way to get your fix than in a light, clean salad that screams spring!

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Asian Turkey Noodle Soup

Looking for a great way to serve up leftover turkey?

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Braised Lentils & Sausage

A wonderful hearty dish that’s perfect for those cooler nights.

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Chickpea Stew with Kale and Chorizo Sausage

This is a great dish to serve up on your back deck with a chilled bottle of rose´.

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