Martin Wine Cellar

 
 

Recipes

  • August 18, 2016

    GREEN OLIVE TAPENADE

    Cooking time: 30 minutes Yield: About 3 cups INGREDIENTS: 2/3 cup toasted almonds 6 Oil-packed anchovy fillets, finely chopped 1 cup Castelvetrano olives, pitted, crushed 1 cup Cerignola olives, pitted, crushed 2 small garlic clove, minced ¼ cup coarsely chopped basil 1/2 cup olive oil ¼ cup coarsely chopped, drained capers 1/3 cup Armagnac brandy […]

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  • June 15, 2016

    Grilled Salmon Stuffed Avocados

    Salmon Stuffed Avocados Serves 2-3 Ingredients: 1 lb Salmon 2 Large Avocados 3 Sweet Peppers 1 Bunch of Green Onions 12-15 Halved Grape Tomatos 2 Cloves of Chopped Garlic 1/2 c Olive Oil (We recommend Bill Sanders California First Fresh Extra Virgin Olive Oil) 1/4 c White Wine Vinegar 1 lemon 1 tsp Agave or Honey 1 tsp […]

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  • March 04, 2016

    Asparagus Walnut Pesto with Zucchini Noodles

    Zucchini Noodles with Asparagus Walnut Pesto Makes 2 servings Check out La Tourangelle’s Roasted Walnut Oil available at Martin Wine Cellar! Walnut oil adds an aromatic flavor profile + contributes plant-based heart healthy fats to your favorite dishes! Ingredients: 2 medium zucchini, spiralized 3/4 pound asparagus, boiled 2 cup fresh basil 1/4 cup walnuts 3 […]

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  • February 05, 2016

    Sweet Valentine’s Dates

    Sweet Valentine’s Dates by Andrew Adorno, DTR   Have you been looking for a sweet date this Valentine’s season? Although this may seem like a difficult feat in the month of February, it is actually just as easy as making a trip to your favorite health food store. No – I’m not suggesting pacing up […]

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  • February 01, 2016

    Beer Battered Hush Puppies

    A classic Southern delicacy that is great served with fried seafood and pork BBQ. Serves: 6-8 Ingredients 1½ cups cornmeal 2 tablespoons all-purpose flour 3 tablespoons baking powder 4 teaspoons granulated sugar 2 teaspoons salt ¼ teaspoon ground red pepper ½ cup very finely chopped sweet onion 2 large eggs, beaten ¾ cup beer oil for […]

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  • January 05, 2016

    Sunshine Vinaigrette

    There is very little that can’t be brightened by a nice vinaigrette. Healthy eating doesn’t have to be difficult or bland. With easy tips, it can be easier than preparing a box of macaroni and cheese to put a healthy meal on your table.  Add flavor to every part of a meal with vinaigrette. Not […]

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  • December 09, 2015

    Deviled Eggs with Caviar

    Ingredients: 8 large eggs* 2 tablespoons top-quality mayonnaise 2 tablespoons sour cream 2 teaspoons fresh-squeezed lemon juice Salt to taste 2 ounces black American Caviar * To help center the yolks in the eggs, the night before the eggs are to be cooked (approximately 12 hours), store your eggs on their sides in the refrigerator. Seal the egg […]

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  • December 09, 2015

    Caviar Blinis

    Ingredients: 3 large Yukon Gold potatoes 1/4 c flour 2 eggs 3 egg whites 1/4 c crème fraîche Salt and pepper to taste Pinch of grated nutmeg Olive oil as needed 4 oz crème fraîche 6 oz smoked salmon slices 1 oz caviar 30 1/4” sliced chives Lemon wedges as needed Quick Tip Don’t have […]

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  • December 09, 2015

    Parmesan Crisps with Caviar and Crème Fraîche

    Ingredients 1/2 cup shredded Parmesan cheese 1 ounce caviar 1/4 cup crème fraîche Instructions Preheat the broiler to 480-500 degrees. Line a half baking sheet with a silicone baking mat or parchment paper. Drop 1-to-2 tablespoons of the shredded Parmesan onto the baking sheets into tiny mounds. Bake 5 minutes or until golden brown. Let […]

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  • November 27, 2015

    White Bean Edamame Hummus

    White Bean Edamame Hummus Makes 6 Servings – Serving Size: ½ cup   INGREDIENTS: 2 cups Edamame, frozen 1 cup White Beans, cooked 1 cup 2% Daisy Cottage Cheese 1 tablespoon Lemon Zest 2 teaspoons Black Pepper 1 teaspoon Cayenne Pepper 4 Garlic Cloves ½ cup Water 2 Green Bell Peppers 2 Red Bell Peppers […]

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  • October 26, 2015

    Pork Chops with Fig & Ginger Jam

    INGREDIENTS 2 (1-inch thick) boneless pork chops 1 Tablespoon olive oil 1/4 cup dry white wine 1/2 cup Stonewall Fig & Ginger Jam 1 medium shallot, minced Salt and pepper Fresh fig halves, for garnish PREPARATION Season pork with salt and pepper. Heat olive oil in a pan over medium-high heat. When the oil and […]

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  • October 09, 2015

    CHEDDAR BEER SOUP

    Extra-sharp Cheddar and malty English ale balance perfectly in this hearty soup. INGREDIENTS 2 medium leeks (white and pale green parts only), cut into 1/4-inch dice (2 cups) 2 medium carrots, cut into 1/4-inch dice (1 cup) 2 celery ribs, cut into 1/4-inch dice (1 cup) 2 teaspoons finely chopped garlic 1 Turkish or 1/2 […]

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  • August 26, 2015

    Gumbo Dip

    Ingredients: ¼ cup butter, unsalted 6 green onions sliced 1 red bell pepper chopped 1 green bell pepper chopped 1 ½ pounds large shrimp, peeled, chopped 14oz Andouille sausage chopped 1 garlic clove, pressed 1 ½ tsp. Creole seasoning 1 (8oz) pkg cream cheese ½ cup plus 2 tbsp. grated Parmesan cheese 1/2 cup Okra […]

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  • July 01, 2015

    Chef’s Corner

    We asked Chef Scott Maki at the Baronne Street Deli for his favorite recipe and here’s what he whipped up for us. Bread is one of mankind’s crowning achievements. It’s the best example of a dish becoming so much more than the sum of its parts. It’s not only a player in every level of […]

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  • July 01, 2015

    Roast Peach & Parma Ham Salad

    For the perfect summer salad, try this recipe paired with a delicious Rose wine. Ingredients:   6 peaches extra virgin olive oil 2 X 4 oz balls of buffalo mozzarella 12 slices of Parma ham 1 lemon sea salt freshly ground black pepper 11/2 cup arugula a few sprigs of fresh mint, leaves picked Procedure: Fire up […]

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  • July 01, 2015

    Rosemary Roasted Chicken

    Ingredients Olive or vegetable oil cooking spray 3 tablespoons finely chopped fresh rosemary, plus sprigs for garnish 8 cloves garlic, finely chopped 1 teaspoon salt 1 roasting chicken (6-7 pounds) Kitchen twine 1 lemon, sliced (optional) Procedure Heat oven to 400°F. Lightly coat a roasting pan and rack with cooking spray. Combine rosemary, garlic and […]

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  • July 01, 2015

    Bittersweet Chocolate Tarte

    4 servings | 55 min. (+ 2 hours setting time) Pair with: Save: J Lohr Petit Sirah Tower Road 2012 $15.99 Splurge: Ridge Vineyards Geyserville 2013 $38 Ingredients: 2 tsp caster sugar A pinch of fine sea salt 50 g unsalted butter, softened 1 cup almonds (optional) 200g Sucre 60% Cocoa, broken into small pieces […]

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  • July 01, 2015

    Shrimp with Tomatoes and Feta

    The first dish from Cedric’s Four Course Dinner Party is Shrimp with Tomatoes and Feta (GARIDES SAGANAKI). We think it is the best way to entice your guests for a delicious meal. The term saganaki refers to the skillet in which Greeks cook ingredients with cheese. In this appetizer, shrimp is topped with crumbled feta and broiled. […]

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  • June 22, 2015

    Pan Roasted Fish with Charred Corn, Avocado & Tomato Relish

    Ingredients: 2-8 ounce filets of flaky white fish Salt & Black Pepper to taste 2 Cloves Chopped Garlic 1 Scallion, chopped Juice & Zest of 1 lime ¼ cup Red Wine Vinegar ½ cup Good Quality Olive oil 1 Tbls Fresh Parsley, chopped 1 Tbls Cilantro, Chopped ½ tsp Smoked Paprika ½ tsp Ground Cumin […]

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  • June 22, 2015

    Romaine Salad With Homemade Blue Cheese Dressing

    Ingredients: 4-6oz Crumbled Blue Cheese(Roquefort is the best) 1/2 Apple peeled, cored, and diced (Granny Smith is the best) 2-3 Strips smoky bacon cooked crispy and diced ¼ cup extra virgin olive oil 1 tbsp apple cider vinegar ½ tsp Dijon mustard ½ tsp honey salt and pepper to taste 1 egg yolk 4 large […]

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  • June 22, 2015

    Pork Picatta

    Ingredients: 4 6 ounce boneless pork chop, pounded 1 Cup flour 1 egg, beaten with 1 ounce of milk 1 cup panko bread crumbs 1 cup Vegetable Oil 2 Cloves Sliced Garlic 1 Scallion sliced thin 1 tsp. Capers drained Juice & Zest of 1 lemon White Wine, 1/4 cup Salt & Black Pepper to […]

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  • June 22, 2015

    Sherried Chicken Pasta

    Ingredients: 1 Lb chicken breast or Tenders cut into ½ inch cubes 2-4 tbsp flour 2-4 tbsp Olive Oil 4 Cloves Garlic Peeled 1 Medium Yellow Onion diced 8 oz button Mushrooms sliced ½ cup Golden Sherry ½ cup Chicken Broth or Stock ¼ cup Heavy Cream ¼ cup Starchy Pasta Water 1-2 tsp butter […]

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  • May 21, 2015

    Honey Whiskey BBQ Sauce

      Nothing says summer like lighting up the BBQ! Try this Honey Whiskey BBQ sauce recipe on your next burger.     Ingredients: 2 cups ketchup 1/2 cup honey 1/3 cup knob creek whiskey 1/4 cup dijon mustard 4 tbsps Sriracha  2 tbsps worcestershire sauce 2 tsps smoked paprika 1 tsp granulated garlic (or garlic powder) 1 tsp onion powder

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  • May 01, 2015

    Strawberry and Crab Salad

    A dish by Chef Shannon Bingham Serves 4 You’ll need: 1 pint Louisiana Strawberries, cored & quartered 2 Elki Roasted Red Peppers, julienned 1 Kiwi, Peeled & Diced 1 Bunch Watercress, Washed & Stems Removed 1/4 c Chiffonade Mint and/or Basil 6 oz Jumbo Lumo Crab 2 Tbsp Beaufor Champagne Vinegar 2 Tbsp Olive Oil […]

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  • April 06, 2015

    Shrimp Pomodoro

    A Recipe from our Cooking with the Wine Guys series by Jeff Hirstius Directions: Open and drain Tomatoes. Season Shrimp with Salt & Pepper. Heat oil in skillet over medium heat until shimmering. Add garlic and red pepper flakes and “toast” for about 45 seconds. Add Tomatoes to pan, raise heat to medium high and sautée […]

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  • April 06, 2015

    Pan Roasted Chicken Breast with Wilted Spinach & Mushrooms

    A Recipe from our Cooking with the Wine Guys series by Jeff Hirstius Directions: Season chicken with salt and pepper. Heat olive oil over medium-high until shimmering. Work in batches to get a good sear on both sides of chicken. Remove chicken to a plate and set aside. Drain pan, add a touch of fresh oil, […]

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  • April 06, 2015

    Garlicky Tangy Sweet Pork Chops and Sauce

    A Recipe from our Cooking with the Wine Guys series by Andrew Dike Directions: 1. Grill or pan-sear Pork Chops in one tblsp Olive Oil to Medium Rare 130 -135 degrees and set aside. 2. Warm a pan over medium heat and pour in olive oil. 3. Add onions, rosemary and a pinch of salt. […]

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  • April 06, 2015

    Chicken Liver Mousse Pate

    A Recipe from our Cooking with the Wine Guys series by Andrew Dike Directions:  1. Heat Sautee pan over Medium-High fire for 4-7 minutes until olive oil is shimmering 2. Season Liver with Salt and Pepper to taste. 3. Sautée Onion and Apple over Medium-High Heat till browned.  Move to food processor bowl. 4.  Reheat Sautee […]

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  • February 20, 2015

    Roasted Salmon with Wild Mushroom Vinaigrette

    The New Year has passed and Mardi Gras has ended, but we have a delicious recipe dish for you to try while you settle into 2015. This healthy and refreshing dish is ideal for Lent and is simple to prepare. Plus, some of our wine and spirit experts chose a few wines that will pair […]

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