A Tasty Marinade!

Perfect for London Broil, chicken breast, or tofu!

Bridal Veil Marinade

2 c. Freshies Original Bloody Mary Mix
1 c. Freshies Fresh Lime Margarita Mix
¼ c. Red Wine Vinegar
¼ c. Soy Sauce
1 T. Fresh Ginger, minced
Mix ingredients in Tupperware container. Shake until completely blended. Aerate your food by poking with a fork. Place meat in Tupperware, shake for one minute, and marinate overnight. When ready, place on grill and sear lightly. Mix left-over liquid into half-boiled rice. Simmer until rice is tender or liquid is boiled off. Serve meat and rice together.

Wine & Food Pairings

Mushroom Crepe with Fonduta Sauce

Mushroom Crepe with Fonduta Sauce
Yields 4 Servings

Mushroom Filling
1cup  Wild mushroom mix (sliced ¼ inch thick)
2tsp  Garlic (chopped)
2tsp  Fresh Thyme (picked and chopped)
1tsp  Sea Salt
1tbsp   Unsalted Butter
1tbsp  Olive Oil

Fonduta Sauce
1tbsp  Olive OIl
1cup  Heavy Creamy
½  Shallot (diced)
1tsp  Chopped garlic
¼ cup  White Wine
¼ cup  Chicken Stock
1oz  Fontina (grated)
1oz  Gorgonzola (grated)
1oz  Parmesan (grated)

Crepe
½ cup  Flour
1  Egg
2/3cup  Milk
1tbsp  Butter (melted)
4tsp  White Truffle Oil

Make Crepes first.  Combine all ingredients.  Allow to rest for one hour.  Spray a non stick crepe or egg pan with pan spray.  Take a two oz ladle and pour the batter into the pan.  Roll the batter around until it creates a perfect circle.  Let cook until you see the edges curl and the crepe slides around freely.  Then flip to quickly set the other side. Then place on plate.  Shingle the crepes as you go.

Heat olive oil.  Add shallots and garlic.  Cook on a low temp or flame.  Once translucent add wine and chicken stock.  Reduce by half.  Add cream.  Heat to a boil.  Slowly add the cheese until all is incorporated.  Reduce until slightly thick. 

Heat sauté pan up with butter and olive oil.  Add mushrooms, garlic and thyme.  Once tender add salt.  Then place a small portion in a crepe.  Roll up and set seem side down.

Heat a sauté pan up again with a little olive oil.  Sear your crepe seem side down first.  Then flip and toast the other side. Place on a plate and pour fonduta sauce over the top.

Lastly, drizzle white truffle oil over the crepes and serve.

Enjoy with:

Wine:
Bronco Blanc (Bordailles Blanc)
The smooth, fruity bouquet heralds a soft, light herbaceous flavor with a subtle almond taste.  Crisp yet delicate, it is paired well with shellfish, white meats, and poultry.

Recipe Provided by -
Panzano
909 17th St
Denver, CO 80202
(303) 296-3525
www.panzano-denver.com

Wine Provided by -
D'Vine Wine Denver
1660 Champa Street
Denver, CO  80202
303-534-0788
www.winerydenver.com


 

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