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Instructions. Melt the butter in a saucepan and sauté the shallots briefly until translucent (approximately 3 minutes). Deglaze with the Port and red wines and reduce until most of the wine has cooked off, (approximately 5 - 6 minutes) Add the demi glace, salt, pepper, bay leaf, and thyme and simmer for approximately 5-6 minutes (or until.

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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). Transfer the chicken, mushrooms, and tomatoes to a warm platter. If the sauce is too thin, cook it down for a minute or two.

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Step 2. Melt 2 tablespoons butter in large saucepan over medium-low heat. Add shallots; sauté until soft, 3 minutes. Add Cognac, rosemary, and 1 teaspoon cracked pepper and cook until liquid.

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Port Old-Fashioned. Old Fashioned is a classic cocktail that is beloved by whiskey drinkers everywhere. This old-fashioned port combines port wine with bourbon whiskey, simple syrup, and bitters to create a potent cocktail on the dry/sour side. The fruitiness of the port is the perfect compliment to the whiskey.

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To cook, heat 2 teaspoons oil in a large skillet over medium heat; cook until golden brown, about 10 minutes. Flip the chicken, and transfer to the oven. Cook until the chicken reaches 175°F.

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Port recipes. A fortified wine from the Douro Valley in Portugal, port is made in a range of styles and qualities. Ruby port is the least expensive while vintage port is the priciest.

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Brown the chicken on both sides. Remove the chicken from the pan. In the same pan, add 240ml (1 cup) of cream and the port wine. Return the chicken to the pan, cover, and allow it to simmer for ten minutes. While the chicken is simmering, melt the remaining butter in the pan and sauté the mushrooms until tender. Stir in the remainder of the cream.

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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.

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Directions. In a large enameled cast-iron casserole, heat the olive oil until shimmering. Season the beef generously with salt and pepper and add half to the pan. Cook over moderately high heat.

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2. The Recap. Look back on fond memories and maybe even make new ones with this delicious cocktail. The port gives it a sweet chocolate-cherry flavor, balanced flawlessly by the spicy Amaro.. Meanwhile, lemon juice brightens it up, and the mint simple syrup makes every sip cool and comforting.

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Wash and dry the potatoes well. wrap them one by one in aluminum foil, putting salt inside. Step 2. Place them in a preheated oven at 200ºC for about 40 minutes. Step 3. Place the red wine, port, bay leaf, 1 clove of garlic, and salt in a medium saucepan and bring to a boil for about 5 minutes.

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Step 1. Preheat oven to 400°. Toast ¾ cup sliced almonds on a rimmed baking sheet, tossing halfway through, until golden brown, about 5 minutes. Transfer to a small bowl and let cool. Set aside.

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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.

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Carefully add the port to the saucepan. Keep the pan over low heat until the caramel melts completely and begins to coat the figs. Add the peppercorns, first enclosing them in a tea ball or cheesecloth, if desired. Use heat-resistant tongs to flip the figs over and cook for 2 to 3 minutes more.

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Step 1. In a large bowl, toss the beef chuck with the onions, garlic, thyme sprigs, bay leaves, pure olive oil, and 1 cup of the red wine; season with salt and pepper. Cover with plastic wrap and refrigerate overnight. Step 2. Drain the meat.

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Port Wine Cheese Ball. A combination of cheeses and a dash of port form the base of this appetizer inspired by Hickory Farms' iconic cheese ball. Easy. recipes.