Sitemap - Wine-pairings - Rosemary,-Rosemary

Rosemary, Grape, and Gin Cocktails, Rosemary Grapefruit Spritzer Recipe, Rosemary Green Beans, and 18 others.

Back

Rosemary, Grape, and Gin Cocktails wine pairings

Rosemary Grapefruit Spritzer Recipe wine pairings

Rosemary Green Beans wine pairings

Rosemary Grilled Asparagus wine pairings

Rosemary Grilled Chicken wine pairings

Rosemary-Grilled Chicken wine pairings

Rosemary Grilled Chicken Thighs wine pairings

Rosemary Grilled Chicken Thighs and Wild Mushroom Sauce wine pairings

Rosemary Grilled Chicken Thighs and Wild Mushroom Sauce Recipe Rachael Ray Food Network wine pairings

Rosemary-Grilled Chicken with Mushroom Sauce wine pairings

Rosemary-Grilled Chicken with Mushroom Sauce Recipe wine pairings

Rosemary Grilled Flank Steak wine pairings

Rosemary Grilled Flank Steak Recipe MyRecipescom Mobile wine pairings

Rosemary Grilled Game Hens with Fresh Figs wine pairings

Rosemary Grilled Lamb Chops wine pairings

Rosemary Grilled London Broil wine pairings

Rosemary-Grilled Mackerel with Mustard-Dill Mayonnaise Recipe wine pairings

Rosemary-grilled New York Strip With Smoky Eggplant Relish wine pairings

Rosemary Grilled Orange Roughy With Italian Mashed Potatoes wine pairings

Rosemary Grilled Pork Tenderloin wine pairings

Rosemary Grilled Scallops Shrimp 5242011 30 appetizers servings sea scallops 1 12 lb rosemary sprigs 30 large prosciutto, thinly sliced 6 oz medium to large uncooked shrimp, peeled and deveined 1 12 lb extra-virgin olive oil 6 T fresh lemon juice 6 T Salt and pepper to taste -- Rinse the scallops in water to remove the grit and sand Remove the leaves from the bottom 2 inches of the rosemary sprigs, reserving the leaves and sprigs Cut the prosciutto into 1x3-inch strips Wrap a prosciutto strip around each scallop and each shrimp Skewer a reserved rosemary sprig through 1 scallop and 1 shrimp Repeat with the remaining rosemary sprigs, scallops and shrimp Arrange each skewer in a shallow glass dish and drizzle with the olive oil and lemon juice Sprinkle with the reserved rosemary leaves, salt and pepper and marinate for 30 minutes Preheat the grill Place the skewers on a grill rack brushed with oil Grill for 2 minutes per side or until the shrimp turn pink and the scallops are tender Recipe reprinted with permission from The Saturday Club, Main Line Entertains The Saturday Club, 2005 wine pairings

Get Our Wine Newsletter

Receive Snooth's FREE daily emails about value wine picks, commentary from wine insiders, and occasional special offers from Snooth about trusted affiliates.

Thanks for signing up!

We won't ever sell your email address.
Preview a recent email.




Snooth Media Network