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Rideout Bistro Oils, Big Sur Gourmet, olive oil, balsamic vinegar
Garlic Lemon Chardonnay Pork Chops
Chardonnay Halibut


1 1/2 lbs halibut filets
1 red pepper chopped
1/2 onion chopped
1/4 bottle of Big Sur Gourmet Garlic Lemon Chardonnay
4 tbsp Big Sur Gourmet Meyer Lemon EVOO
10 baby red potatoes
1/2 lb string beans
salt & pepper to taste
Garnish with chopped cilantro


  1. Marinate halibut in the Garlic Lemon Chardonnay for 25 minutes.

  2. In a medium skillet saute onions, peppers and sliced baby potatoes with Meyer Lemon EVOO over medium-high. Simmer potatoes until fork tender about 30-35 minutes. Reduce heat to medium andadd string beans.

  3. Separately place marinated halibut in baking dish and pour in saute mix.

  4. Cook dish for 20-25 minutes in a preheated 350 degree oven until fish flakes.

  5. Garnish with cilantro. Serve hot.


  • ½ c chicken broth

  • ¼ c Big Sur Gourmet Garlic Lemon Chardonnay

  • ½ lemon, juiced

  • 1 tbls minced shallot

  • ¼ c butter

  • 1-lb fresh sea scallops

  • Salt and pepper to taste


  1. Preheat the oven broiler

  2. In a skillet over medium heat, mix the chicken broth, Garlic Lemon Chardonnay,  lemon juice and shallots. Cook and stir until most of the liquid has been reduced. Stir in the butter until melted.

  3. Brush the scallops with Garlic Lemon Chardonnay and season with salt and pepper. Arrange on a baking sheet.

  4. Broil the scallops in the preheated oven about 2 minutes on each side, or until opaque.


Garlic Lemon Chardonnay, butter and shallots make a great sauce for
scallops. Works equally well on shrimp. This easy dish is simply elegant and delicious. Serve with the Chardonnay Sauce. Accompany with wild greens salad and steamed rice, which may also be drizzled with the Chardonnay Sauce.


  • 2 each Cornish Game Hens

  • 3/4 c Big Sur Gourmet Garlic Lemon Chardonnay 

  • Salt and Pepper to taste



  1. Rinse hens in cold water and pat dry with clean towel. Split game hens in half lengthwise. Place in a large zip lock bag with Garlic Lemon Chardonnay, seal and refrigerate 3-4 hours.

  2. Remove from zip lock ½ hour before cooking, reserve marinade and let hens rest in pan at room temperature.

  3. Place hens over hot coals, sear each side for 2 minutes, move to outer edges away from direct heat, cover and cook for 20-25 more minutes. (Turn and baste with reserved marinade every 10 minutes).

  4. Let stand for 5 minutes then serve on warmed dinner plate with Warmed Tomato Basil Salad.



  • 1 1/2 c - Chopped tomatoes (Roma work best)

  • 4-5 leaves fresh basil

  • 3 tbls Big Sur Gourmet Meyer Lemon EVOO

  • Salt & freshly cracked black pepper, to taste


Warm Meyer Lemon EVOO in a sauté pan on medium for 2 minutes. Turn heat up to medium high, add tomatoes and sauté, tossing frequently, for 1 minute; salt & pepper to taste. Sauté another 1 minute, then add basil. Stir a few times and remove from heat. Do not let basil cook down limp like spinach. Tomatoes should be just slightly warmed through and still firm.


Serve immediately with Game Hens.

Rideout Bistro Oils, Big Sur Gourmet, olive oil, balsamic vinegar
Chardonnay Sauteed Scallops
Rideout Bistro Oils, Big Sur Gourmet, olive oil, balsamic vinegar

Garlic Lemon Chardonnay Game Hens with Warm Tomato Basil Salad



Garlic Lemon Chardonnay



Rideout Bistro Oils, Big Sur Gourmet, olive oil, balsamic vinegar


  • 4 – 2 oz pork chops

  • 3 oz Big Sur Gourmet Garlic Lemon Chardonnay Marinade

  • 2 tbls Big Sur Gourmet Meyer Lemon EVOO

  • 1 tsp dried oregano

  • ¾ c plain greek yogurt

  • juice of 1 lemon

  • ½ tsp salt

  • 1 c cucumber, peeled and diced

  • ¼ c red onion

  • 1 c diced tomatoes



  1. Marinate:  Add Garlic Lemon Chardonnay and dried oregano into a 1 gal. plastic food storage bag. Submerge pork chops into marinade, seal bag and place into refrigerator for a minimum of 2-4 hours.

  2. Yogurt Sauce:  In a large bowl, add greek yogurt, lemon juice, salt, cucumbers and red onion. Blend well, cover and refrigerate until ready to use.

  3. Cook Pork Chops:  Add Meyer Lemon EVOO to the bottom of a large sauté pan and bring to medium heat. Once oil is hot, remove pork chops from marinade and place in sauté pan, browning several minutes on both sides and until chops are thoroughly cooked.

  4. Serve chops with Yogurt Sauce and diced tomatoes


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