|A Big Slice is proud to present our very own wine tasting kit, the Bacchus Box, a complete evening of fun in one rosewood box! Challenge your friends to a taste off. May the best wine win! No one, not even the host, knows the identities of the selections. Observe, smell, taste, rank, vote. Was yours the nectar ...or the salad dressing? A relaxed and fun way to discover new favorites. And remember, there is always a next time with the Bacchus Box. Includes everything you need (except wine and glasses) and a free 12 minute instructional DVD. Great gift! To check out the Bacchus Box, click on the red bar above.||A Big Slice is a very large website (including over 200 recipes!) that is organized thematically. But if you know what you are looking for, just click on the red bar above and it will take you to our search page. Type in the term, or recipe in the space provided and it will take you directly to that page. If any links appear to be broken, please let us know at:
|Click above to return to the A Big Slice homepage. From there you will be able to visit our wine and international dinners sections. Plus we have a recipe and craft archive so you can quickly find what you are looking for. If it is contact information that you seek, that is also on the homepage - near the bottom.||Thousands have already signed up for our newsletter. In 2009 we are focusing on the monthly holidays in a different way. How about a Mardi Gras Fais Do Do? Or a hearty St. Patrick's Day Irish Breakfast. We include holiday trivia and history, table settings, napkin folds and of course recipes. All we need is your email address. Click on the red bar above to sign up. Thank you!|
|Click on the above link to return to the main wine and food page. There you will find a listing of twelve different varieties of wine and the menus specially chosen to create perfect pairings.||Sauvignon Blanc may surprise you. Serve it with difficult to pair dishes like asparagus and tomato soup. Click the black bars above each photo to view the recipes.|
|Any fresh, light white fish will work well with this recipe. Try flounder, orange roughie, halibut or even trout. Tilapia is widely available frozen if you can't find it fresh. Beurre Blanc is very simple and works great with vegetables and cold roasted chicken.
for the beurre blanc:
2 tablespoons shallots, minced
1. Add shallots, vinegar and wine to a small boiler over medium heat.
|for the fish:
4 tilapia or other fish steaks, about 2 - 2 1/2 pounds total
1. Heat a large skillet over medium heat and add oil.
2. Throw in the minced garlic and stir briefly.
3. Raise the heat to high and add fish, cooking about 90 seconds on each side, until the steaks become opaque on the surface and begin to brown.
4. Lower the temperature back to medium and add wine and stock and simmer 5 minutes, covered.
5. Remove lid and return heat to high. Bring broth to a quick boil for 1 minute.
6. Transfer fish steaks to a platter and drizzle with beurre blanc. Sprinkle with cilantro.