Filet Mignon with port wine sauce and crusted blue cheese.

*Served over garlic mash potatoes.

Prep Time       20 Mins
Other Time     1 Hours
Yield               Makes 4 servings


  • 1 tablespoon butter
  • 1/2 cup minced white onion
  • 3 cloves garlic, minced
  • 1 tablespoon chopped fresh thyme
  • 3/4 cup beef broth
  • 1/2 cup Tesoro Del Sol (Temeculas Europa Village) wine.
  • 1 tablespoon oil 
  • 4 filet mignon steaks (1 1/2 inch thick)
  • 3/4 cup crumbled blue cheese
  • 1/4 cup Italian Panko bread crumbs

Garlic Potatoes 

  • 1 teaspoon salt
  • 4 cups water, or as needed to cover
  • 3 Med sized baking potatoes
  • 1/4 cup butter
  • 1/4 cup French onion dip mix.
  • 1 teaspoon minced garlic
  • 1 tablespoon whole milk
  • Pinch of salt and pepper to taste

Full Directions:

  1. Melt butter in a skillet over medium heat. 
  2. Add the onion, garlic and thyme. Cook, stirring constantly, until onion is tender. 
  3. Stir in the beef broth, scraping any onion bits from the bottom of the pan.
  4. Then slowly stir in the Tesoro Del Sol wine. Bring to a boil, and cook until the mixture has reduced to about 1/2 cup.
  5. Set aside. I like to make this ahead of time, and then reheat when we are ready to plate the meal.
  6. Make the potatoes.
  7. Dissolve 1 teaspoon salt in water in a saucepan and add potatoes. 
  8. Bring to a boil, reduce heat to medium-low, and simmer until potatoes are tender, about 20 minutes. 
  9. While potatoes are cooking start your meat.
  10. Heat oil in a oven-safe skillet over high heat. Sear steaks quickly on both sides until brown.
  11. Preheat the oven to 350 degrees F (175 degrees C).
  12. Then place the whole pan into the oven.
  13. Roast steaks in the oven for about 15 minutes for medium rare – with an internal temperature of 145 degrees F (63 degrees C). 
  14. Drain and return potatoes to saucepan.
  15. Mash butter, French onion dip, and garlic into potatoes. 
  16. Mix milk into potatoes, 1 teaspoon at a time, until potatoes are your desired consistency. 
  17. Season with salt and black pepper.
  18. Remove stakes from the oven, and place on a baking sheet. 
  19. Stir together the panko crumbs and blue cheese. 
  20. Top each steak with a layer of this mixture. ( I use my ice-cream scoop for this then flatten slightly to fit the stake.
  21. Preheat the oven’s broiler. 
  22. Place steaks under the preheated broiler until the cheese topping is browned and bubbly. 3 to 4 minutes. 
  23. Remove from the oven, and let stand for at least 15 minutes. 
  24. Begin plating with a large scoop of potatoes in center of plate. You can also place some of the port wine sauce on the plate then the potatoes on top.
  25. Place stake with crested cheese on top of potatoes.
  26. Drizzle warm port wine sauce over top and serve.

Rama Jama grilled chicken kabobs

Prep Time    6-12 hours

Other Time  20 to 30 minutes

Yield   12 to 18 Skewers


  • 1/4 cup soy sauce
  • 3 tablespoons En Vie Blanc (Europa Village) wine
  • 2 tablespoons lemon juice
  • 2 tablespoons vegetable oil
  • 3/4 teaspoon dried Italian-style seasoning
  • 1 teaspoon grated ginger root
  • 1/4 teaspoon minced garlic
  • 1/4 teaspoon onion powder
  • 1 pinch ground black pepper
  • 6 skinless, boneless chicken breast halves – *cut into bite size cubes
  • Cubed red & tree peppers and onions


  1. In large marinade container add soy sauce, wine, lemon juice, oil, Italian-style seasoning, ginger, garlic, onion powder, and ground pepper. 
  2. Mix well
  3. Add chicken. 
  4. Cover, and let marinate in the refrigerator for at least 6-12 hours.
  5. Preheat grill for medium-high heat.
  6. Soak 18-20 bamboo skewers for 1 hour in warm water.
  7. Skewer 3 cubes of chicken, peppers and onions onto skewers alternating so to not have chicken next to chicken, and set aside. 
  8. Pour remaining marinade into a small saucepan, and bring to a boil stirring constantly over high heat.
  9. Lightly oil the grill grate. 
  10. Cook chicken on grill for approximately 2-3 minutes per side, basting with the sauce several times. 
  11. Chicken is done when juices run clear.

Port bacon BLT sandwich’s

Prep time     1 hour 10 mins

Total time    1 hour 10 mins

Serves: 4


  • 2 Table spoons packed brown sugar
  • 1/2 Cup NV Dolce Vita (Lorimar) port wine.
  • Pinch of ground black pepper to taste
  • 1 pound Center thick-cut bacon
  • 4- 8 slices tomato
  • 16 slices bread, toasted
  • 1/4 cup pesto
  • 1/2 cup mayo
  •  Whole grain mustard
  • 2 Avocado’s- sliced
  • Bunch of sprouts


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Mix brown sugar, NV Dolce Vita, and black pepper in a small bowl.
  3. Soak bacon strips in mixture for 20 Min.
  4. Place bacon slices on cooling rack set over a baking sheet.
  5. Bake in the preheated oven for 20 minutes. 
  6. Turn slices, and bake another 5 minutes.
  7. Remove bacon and brush both sides with mixture. 
  8. Return bacon to the oven and bake another 5 minutes. 
  9. Repeat basting every 5 minutes until bacon is browned and crisp, about 35 minutes.
  10. Mix the pesto and mayo together.
  11. Place bacon strips over the first piece of toast.
  12. Place the second piece of toast over top and spread with pesto mayo. and add tomato slices.
  13. Place another piece of toast over the tomatoes and spread with mustard.
  14. Add the bunch of sprouts and avocado slices 
  15. Then top with the final piece of toast. Cut each sandwich into two halves and enjoy!