COOKING WITH PORT WINE RECIPES
CHICKEN WITH PORT WINE SAUCE RECIPE | MYRECIPES
If you aren't a Gorgonzola fan, try crumbled goat cheese instead. Serve with mashed sweet potatoes and steamed sugar snap peas or asparagus.
Provided by Karen Levin
Yield 4 servings (serving size: 1 chicken breast half, 1 tablespoon sauce, and 1 tablespoon cheese)
Number Of Ingredients 13
Steps:
- To prepare chicken, heat a large nonstick skillet over medium-high heat. Combine paprika, thyme, salt, and pepper; rub evenly over chicken. Lightly coat pan with cooking spray. Add the chicken to pan; cook 4 minutes on each side or until done.
- To prepare sauce, combine port and broth in a small saucepan; bring to a boil. Reduce heat; simmer 3 minutes or until reduced to 1/4 cup. Remove from heat; stir in butter until melted. Spoon sauce over chicken, and sprinkle with cheese.
Nutrition Facts : Calories 264 calories, CarbohydrateContent 2.4 g, CholesterolContent 112 mg, FatContent 7.2 g, FiberContent 0.3 g, ProteinContent 41 g, SaturatedFatContent 3.7 g, SodiumContent 460 mg
PORT-WINE POT ROAST RECIPE - FOOD.COM
The port wine adds a different flavor to this beef roast. Great served with mashed potatoes and garlic green beans.
Total Time 15 minutes
Prep Time 5 minutes
Cook Time 1
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- Trim fat from pot roast.
- If necessary, cut roast to fit into a 3 1/2 or 4 quart slow cooker.
- Place meat in slow cooker.
- In a small bowl, combine all other ingredients.
- Cook on Low for 8 to 10 hours or High for 4 to 5 hours.
- Place beef on warm platter.
- Cover with aluminum foil and place in preheat 200 degree oven to keep warm while preparing gravy.
- Skim fat from gravy.
- If you want to thicken it, add 2 Tablespoons of water and cornstarch together; blend well.
- Turn crockpot to high and add cornstarch mixture.
- Serve over sliced beef.
Nutrition Facts : Calories 299.2, FatContent 9, SaturatedFatContent 3.9, CholesterolContent 102.6, SodiumContent 277.2, CarbohydrateContent 20.6, FiberContent 1.1, SugarContent 6.2, ProteinContent 31.4
More about "cooking with port wine recipes"
PORT WINE SAUCE (FOR FILET MIGNON OR PRIME RIB)
"Deliciously sweet and rich, this has echoes of a beef demiglace sauce, but takes less time to make. The sauce (before the final thickening step) can be made a day or two in advance and refrigerated. This is not an inexpensive sauce to make, so for me, it's a special-occasion sauce, but well worth it. Adapted from a recipe in Fine Cooking magazine."
From bigoven.com
Reviews 5
Total Time 1 hours
Cuisine French
Calories 219 calories per serving
From bigoven.com
Reviews 5
Total Time 1 hours
Cuisine French
Calories 219 calories per serving
- "First, make the reduction. Melt 1 tablespoon of the butter in a large saucepan over medium-low heat. Add the diced shallot and cook untile softened, about five minutes. Then, add all of the port (yes, a whole bottle!), and the thyme sprigs, and bring to a boil over high heat. Watch for the boil, then reduce the heat to maintain a brisk simmer. Cook until the port has reduced to the consistency of corn syrup, about 30 minutes. You should have about 1/2 cup or so including the diced shallot. At the same time, bring the chicken broth to a simmer in a small saucepan. Once it's brought a simmer, turn off the heat, and add the package of porcini mushrooms. Here, you're creating a mushroom-enriched stock that will add a nice earthy base to the sauce. Let the mushrooms soak for 15-20 minutes. with a straining or slotted spoon, lift the porcini to a small bowl. Strain the sooaking liquid through a coffee filter, paper towel or cheesecloth to remove any dirt sediment that came from the porcini mushrooms. Save the stock -- that's what you're going to use in the next step. Add the enriched chicken stock and half of the porcini mushrooms (diced) to the port reduction. (You can use the other half of the porcini mushrooms in a beef or mushroom-cap stuffing.) Bring the sauce to a boil over high heat, then reduce to maintain a brisk simmer. Cook until it's reduced to about 1 1/3 cups, which is about 15 minutes. Strain again through a fine strainer, pressing on the solid mushrooms and shallots. Add salt and pepper to taste. You should have a little over 1 cup of the sauce. The sauce can be refrigerated at this point and held for up to 2 days, if you seal it carefully with plastic wrap. Twenty minutes before plating your dinner, bring the sauce back to a low simmer, stir. In a separate bowl, mix the flour and butter into a paste, then WHISK rapidly into the simmering sauce to thicken it. You'll need to whisk for 2 minutes or so to give the sauce a single consistency. Raise the temperature to a simmer, and maintain that while whisking for 2-3 minutes to remove any flour flavor. Add a teaspoon or so of fine balsamic vinegar, and taste a few times. You're done! Serving options: Can be plated first, with filet mignon beef medalions on top, or poured over steak. "
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PORT WINE REDUCTION | MARTHA STEWART
This recipe can be found in "Emeril's Creole Christmas" cookbook, written by Emeril Lagasse and Marcelle Bienvenu, and is used to make a delicious Beef Tenderloin.
From marthastewart.com
Reviews 4.2
Category Christmas Recipes
From marthastewart.com
Reviews 4.2
Category Christmas Recipes
- Combine all ingredients in a medium saucepan over medium heat and bring to a boil. Continue to boil until thickened and reduced to about 1/2 cup, about 30 minutes. Strain through a fine mesh sieve; let cool to room temperature before serving.
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BEEF IN PORT - RECIPES AND COOKING TIPS - BBC GOOD FOOD
A fantastic beef stew, slow cooked in port for a sweet flavour.
From bbcgoodfood.com
Reviews 5
Total Time 2 hours 30 minutes
Cuisine British
From bbcgoodfood.com
Reviews 5
Total Time 2 hours 30 minutes
Cuisine British
- http://www.loadsofrecipes.co.uk
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PORT-WINE MUSHROOM SAUCE RECIPE | MYRECIPES
This deeply flavored brown mushroom sauce is reminiscent of the classic bordelaise sauce but made in a fraction of the time. It's virtually fat-free--another plus. This sauce garnered our highest rating in the Test Kitchens. Try it with beef, lamb, venison, or pork.
From myrecipes.com
Reviews 4.5
Calories 69 calories per serving
From myrecipes.com
Reviews 4.5
Calories 69 calories per serving
- Combine wine, shallots, and vinegar in a medium skillet. Bring to a boil; cook until thick (about 3 minutes). Reduce heat to medium. Add broth, Worcestershire, tomato paste, and rosemary; cook 1 minute. Add mushroom mixture; cook 3 minutes, stirring constantly. Stir in mustard.
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10 BEST COOKING WITH PORT WINE RECIPES | YUMMLY
From yummly.com
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EASY RECIPES WITH PORT WINE - WINE & FOOD TRAVEL BLOG
From blog.winetourismportugal.com
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COOKING WITH PORT WINE RECIPES
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10 BEST COOKING WITH PORT WINE RECIPES | YUMMLY
Braised Iberian Pork Cheek with Port Wine and Honey Spanisg Sabores. salt, garlic, onion, shallots, green apple, thyme, carrots, pork cheeks and 10 more.
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WHAT CAN I COOK WITH PORT WINE? | KITCHN
Jan 06, 2012 · Q: What can I cook with port wine? I’m finding sauces I can make, but I’m looking for something that might use a little more of the wine. I get a bottle every year at work for the holidays, and I’m now up to three unopened bottles. I tried drinking it, but it’s not my favorite, so next best thing I figure is to cook something.
From thekitchn.com
From thekitchn.com
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10 BEST TAWNY PORT COOKING RECIPES | YUMMLY
tawny port, sugar, water, comice pears, fresh lemon juice, chai tea Seared Duck Breast with Cherries and Port Sauce Bon Appétit tawny port, cherries, butter, shallot, low salt chicken broth and 2 more
From yummly.com
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WHAT CAN I COOK WITH PORT WINE? | KITCHN
Jan 06, 2012 · Q: What can I cook with port wine? I’m finding sauces I can make, but I’m looking for something that might use a little more of the wine. I get a bottle every year at work for the holidays, and I’m now up to three unopened bottles. I tried drinking it, but it’s not my favorite, so next best thing I figure is to cook something.
From thekitchn.com
From thekitchn.com
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CHICKEN, MUSHROOMS, AND TOMATOES WITH PORT WINE RECIPE
Feb 28, 2007 · Add the Port wine, tomatoes, salt and pepper to taste. Cover and cook for 10 minutes, or until the chicken is cooked through (a thermometer inserted into the thickest part of the breast registers 165°F).
From simplyrecipes.com
From simplyrecipes.com
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PORT RECIPES - BBC FOOD
Ruby port and many tawny ports, however, are excellent cooking wines. Use either in stews or casseroles or to de-glaze pans when making quick sauces to go with meat dishes. Other fortified wine
From bbc.co.uk
From bbc.co.uk
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BEEF STEW PORT WINE RECIPE | COOKING LOVERS
2. Reduce the heat and add the shallots and carrots. Cook for a 2-3 of minutes before returning the beef to the pan. 3. Add the Port wine and cook uncovered on a high heat for a few minutes until the alcohol has evaporated. 4. Add the water or stock, the thyme, and salt and pepper to taste. 5.
From cookinglovers.teka.com
From cookinglovers.teka.com
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TOP 10 BEST PORT WINE COCKTAIL RECIPES TO MAKE AT HOME ...
Jan 07, 2022 · Let the peels and sugar sit for an hour and then add all the ingredients and stir thoroughly. Leave the contents in a covered pitcher or bowl in the refrigerator for at least 3 hours before serving. Feel free to garnish with nutmeg, lemon slices, and aromatic herbs. 4. Valentino’s Delight Cocktail.
From bespokeunit.com
From bespokeunit.com
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HERB CRUSTED PORK ROAST WITH PORT WINE SAUCE | THE MODERN ...
Strain the sauce and allow to cool. The port wine sauce can be kept for up to 36 hours and is fantastic as a gravy on mashed potatoes. Thinly slice the pork roast and serve with port wine sauce on the side. Serve over mashed potatoes.
From themodernproper.com
From themodernproper.com
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HOW TO MAKE PORT WINE – DESSERT DRINK RECIPE | MOONSHINERS ...
Mar 15, 2020 · Port wine is a type of fortified wine that is made exclusively in Portugal adhering to a unique technology. We’ll go over the adapted classic port wine recipe so that you could make your own best port wine at home. The port recipe is fairly simple, but you’ll have to make some calculations.
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PORT WINE BRAISED SHORT RIBS - SAVOR THE BEST
Mar 18, 2020 · Add the butter and flour. This will thicken the sauce. Pour in the port wine, broth, and tomato paste. Stir to combine then toss in the herbs. Place the short ribs back into the pot, put the lid on, then place it in the hot oven. Cook for 3-1/2 to 4 hours. The long slow braising will make the ribs SOOO tender.
From savorthebest.com
From savorthebest.com
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PORT WINE CRANBERRY SAUCE RECIPE - ALL INFORMATION ABOUT ...
Port Wine Cranberry Sauce Recipe: How to Make It top www.tasteofhome.com. 1 package (12 ounces) fresh or frozen cranberries 1-1/4 cups sugar 1/4 cup port wine or grape juice 2 teaspoons cornstarch 2 tablespoons cold water Directions In a small saucepan, cook cranberries, sugar and wine over medium heat just until berries begin to pop, 10-12 minutes. . Combine cornstarch and water until smooth ...
From therecipes.info
From therecipes.info
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