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GRILLED BEEF TERIYAKI

3/5/2020

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Ingredients,
 •
beef flank steak (1 ½ pounds)
• ¾ cup beef broth
• ½ cup unsweetened        pineapple juice
• ¼ cup reduced-sodium soy sauce
• 1 tablespoon lemon juice
• 1 tablespoon honey
• ¼ teaspoon ground ginger
​ • 2 large onions, cut into     ¼-inch slices
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​Instructions
Score surface of steak, making shallow diagonal cuts. In a bowl, combine broth, pineapple juice, soy sauce, lemon juice, honey and ginger. Pour 1 cup marinade into a resealable plastic bag; add steak. Seal bag and turn to coat. Refrigerate for 8 hours or overnight, turning once or twice. Add onions to remaining marinade; cover and refrigerate 4 to 6 hours, stirring several times.

Coat grill rack with nonstick cooking spray before starting grill. Drain and discard marinade. Grill steak, covered, over medium heat 8 to 10 minutes on each side or until meat reaches desired doneness.
​
Meanwhile, place onion slices on a vegetable grill rack coated with nonstick cooking spray; grill for 6 minutes on each side or until tender. Thinly slice steak across the grain. Serve with grilled onions. 
Wine Pairing with Kris
4

KRIS ALLEN RECOMMENDS;  
​s: Auspicion Mystic Red from Napa, California (sustainably farmed). Pair it with Grilled Beef Teriyaki.
This wine is an intense ripe fruit with caramel notes that give the wine its character. The lush fruit will marry perfectly with the Grilled Beef Teriyaki without having any conflicts with teriyaki.
​ 
Take the time to know good wine                                       CHEERS!

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Crab Asparagus Quesadillas

2/6/2020

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 Ingredients

• 4 flour tortillas (8 inches)
• 2 cups (8 oz.) shredded Mexican cheese blend
• 1 cup chopped fresh asparagus, cooked
• ½ cup chopped imitation crabmeat
• 2 tablespoons plus ¾ cup picante sauce, divided
• 2 teaspoons canola oil
• 6 tablespoons sour cream
​• 12 large ripe olives, sliced

Instructions
n two tortillas, layer each with ½ cup cheese, ½ cup asparagus, ¼ cup crab, 1 tablespoon picante sauce and remaining cheese. Top with remaining tortillas; press down lightly. In a skillet coated with nonstick cooking spray, cook one quesadilla at a time in oil for 2 minutes on each side or until cheese is melted. Cut each into six wedges. Serve with sour cream, olives and remaining picante sauce. *For an easy meal, serve the Crab Asparagus Quesadillas with refried beans, corn mixed with diced red peppers, red onions, and an avocado salad.


Kris Allen recommends:
​
Oak Lane from Beau Joubert Wines from Stellenbosch-South Africa. The wine is a Chenin Blanc and Sauvignon Blanc blend. Pair it with Crab Asparagus Quesadillas. This wine is a crisp, dry white wine made in new world style. It has tropical flavors with a balance of citrus fruit finish. It will stand up to the asparagus but not overpower the other flavors because of the tropical fruit of the Chenin Blanc. Take the time to know good win

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Pork & Sweet Potato Stew with Chateau Ste Michelle Harvest Select Riesling

3/8/2019

 
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Kris Allen recommends Chateau Ste Michelle Harvest Select Riesling from Columbia Valley Washington State for your Pork and Sweet Potato Stew.
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This wine has flavors of peach and apricot and they are such juicy flavors. Picture yourself eating a peach that the juice just dribbles down your chin. It's medium sweetness so it won't over power the flavors of the pork or the sweet potatoes. Perfect for a winter night dinner. 

Take the time to know good wine.

Cheers!

Pork & Sweet Potato Stew
Ingredients:
  • 2/3 cup LouAna vegetable or canola oil, divided into two separate cups
  • 1 (1-pound) pork tenderloin, trimmed and cut into 1/2 inch cubes
  • 1 teaspoon salt, divided in half
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon ground cummin
  • 1/8 teaspoon ground cinnamon
  • 1/3 cup all purpose-flour
  • 2 cups (1/2 inch) cubed fresh or canned sweet potato
  • 1 1/2 cups chopped onion
  • 2 garlic gloves, minced
  • 3 cups reduced-sodium chicken broth
  • 1/4 cup sliced green onions (optional)
Directions:
  • Heat 1/3 cup oil in Dutch oven (or another thick-walled iron cooking pot with a tight fitting lid) over medium-high heat. Place pork in a large zip-top bag.
  • Combine 1/2 teaspoon of salt, plus pepper, cumin and cinnamon; sprinkle over pork. Add flour to pork mixture; seal bag. Shake to coat.
  • Add pork mixture to pan; saute 4 minutes, turning to brown on all sides. Remove pork from pan.
  • Heat remaining oil over medium-high heat.
  • Add remaining 1/2 teaspoon salt, potato and onion to pan; saute 3 minutes. Add garlic; saute 1 minute, stirring often.
  • Return pork to pan. Stir in broth; bring to a boil. Reduce heat and simmer 25 minutes or until pork is done and vegetables are tender. Sprinkle 1 tablespoon green onions over each serving, if desired.
  • Serves 4 people.

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Kris Allen recommends Chateau Ste Michelle Harvest Select Riesling from Columbia Valley Washington State for your Pork and Sweet Potato Stew.

Thai Style BBq Chicken with belle Ambiance Riesling

5/23/2016

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Seafood apple casserole with lamoreaux landing chardonnay

4/30/2016

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seven layer taco dip with Miles Long weekend

4/22/2016

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Chicken reggies with regaleali Bianco

4/18/2016

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Beef & veggie stir fry with love my goat red

4/8/2016

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Pork tenderloin with pears and sweet sherry with matchbook rose

3/22/2016

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steam striped bass with soy and cilantro sauce with Bogle chardonnay

3/22/2016

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