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Attention Wine Shops, Wineries, and alike!
Do you have a delicious recipe that also calls for either wine or a type of liquor? Looking to promote one of your wines or spirits? Send us one of your favorite recipes which uses one your brands. Then include a link to where viewers can visit your website. We will be happy to add it to our recipe book.

Email recipes to: Myfavoriterecipes@BordertownUSA.com 

Beef Tips cooked in Wine
Brown 2 pounds beef tips in butter in a big skillet.
Add: 3 tbsp. chopped onion 2 cans Golden mushroom soup 3/4 c. Sutter Home Pinot Noir, red only 1/2 c. water
Simmer on low heat, covered, for 2 hours or until beef tips are tender. Serve on rice.


Rotisserie Chicken Fettucci with Wine Cream
1 whole rotisserie chicken
2 tablespoon butter
1 tablespoon olive oil
1/2 sweet onion sliced thinly in 1 x 1/4 inch sections
1 bunch of asparagus, cut into 1 1/2 inch pieces (trim ends)
8 oz sliced fresh mushrooms
1/2 teaspoon chopped garlic (I use refrigerated pre-chopped)
1 1/2 cups Chateau St. Jean Pinot Blanc,
Robert Young Vineyard, divided
1 teaspoon cider vinegar
ground pepper and salt to taste
1 cup heavy cream at room temperature
1 tablespoon flour mixed with 1/4 cup cold water to reduce lumps
1 tablespoon lemon juice
shredded parmesan cheese to taste
12 oz fettuccini noodles (may use a spinach noodle for added variety)

1. Remove meat from the chicken by tearing off bite size chunks. Place chicken in a bowl and set aside. Save skin and bones for another use.

2. Cook your noodles following packaging directions.

3. Melt butter and oil in a medium saucepan over medium heat. Cook and stir the onions until they become translucent and tender; stir in asparagus and garlic. Sauté for a minute or two. Stir in mushrooms. Cook over until liquid is reduced. Add salt and pepper.

4. Deglaze the pan with in 1 cup white wine and the vinegar, increase heat to high and bring to a boil. Boil liquid until it is reduced. Once it is evaporated, add the remaining 1/2 cup wine. Boil for 1-3 minutes to evaporate the alcohol (there will still be most of the liquid in the pan…do not reduce this liquid all the way). Reduce heat to medium-low.

5. When sauce is no longer boiling, slowly stir in cream. Simmer for two minutes. Add a little of the water/flour mixture for desired thickness (less for thinner sauce, more for thicker sauce).

6. Add the lemon juice and simmer for 1 to 3 minutes until desired consistency (note, you may thin the sauce with a little milk or water if it becomes too thick).

7. Remove the sauce from heat and stir in the chicken.

8. Combine the sauce/chicken with the noodles. Stir well to coat.
Serve the pasta garnished generously with the parmesan cheese and a little pepper. You can also sprinkle a little tarragon on top for presentation.