Front Cover Summer 2019

Steak Marchand de Vin Recipe:

When people ask about what wine to use for this recipe, I generally tell them to use a less expensive version of the wine for the

recipe than the wine that they are planning to drink for the meal. If you are drinking a nice Cabernet, Syrah, Malbec or Merlot,

just choose a less expensive bottle of the same varietal for the recipe and save the good bottle for dinner. If you are not a wine

drinker, I have found that the Little Penguin Shiraz from Australia does fabulously with this recipe. The alcohol cooks off as the

wine reduces to form the sauce. As Julia Child would say, “Bon Appetit.”

Serves 4

4 individual steaks, such as Filet, T-Bone or Ribeye (I love to use the Flap-Meat or Hanger Steaks for this, use 6-8, depending on

size).

Salt and Pepper to taste

3 Tablespoons Olive Oil

2 Shallots, finely chopped

3 garlic cloves, minced

¾ Bottle, Red Wine

½ Stick butter, salted or unsalted, cut into pieces

1 TBSP chopped fresh Chives

Use at least a mixture of THREE of the following herbs: Parsley, Tarragon, Oregano, Basil, Thyme.

(I use a handful of either fresh oregano and thyme and I throw them into the pan, stems and all. As the sauce boils down, I use

tongs to remove the stems. Use enough herbs to equal 2TBSP of each.

Season the steaks with salt and pepper on both sides. In a heavy frying pan, heat the oil and when simmering, add the steaks.

Cooks over Medium High heat for 2 minutes, Turn the steaks and reduce heat to Medium and cook for 2-5 minutes more, de-

pending on thickness and how well you like them done. Remove the steaks to a dish and cover with foil to keep warm.

Add the shallots and garlic to the pan and cook, under medium heat, stirring until they begin to brown. Pour in the wine and

allow to simmer for 2-3 minutes while stirring in the pan scrapings and juices. Stir in the herbs and bring the wine and juices

to a low boil, stirring constantly 2-3 minutes until the sauce is thickened, almost like a glaze. Remove the stemmed herbs, if

you are using them. Turn the heat to low and whisk in the butter, stirring constantly. Return the steaks to the pan to reheat,

then return the steaks to the individual plates and pour the sauce over them. Serve immediately with any vegetables of your

choice.

CROSSWORD PUZZLE ANSWERS

Down

1 THE AKC sanctions Earth Dog Trials, where Certificates of Gameness are won.

Across

2 Old ______ is the dogs that all Dandies can be traced to.

7 The President of the DDTCA last name is Baese .

Ginger

8 What's the last name of the person who can help you find a puppy?

3 Dandies come in two colors, mustard and pepper .

Shorrock

4 The Dandie of the Year wins what Trophy?

9 What is the first name of the DDTCA's AKC Dele- gate?

Glespin

5 What is the last name of the person that wrote "The Dandie Dinmont Terrier: Its History and Characteristics?

Karen

11 The Dandie is know a the dog that makes you smile . 12 The Dandie is known as the Gentleman of the Terrier Group

Cook

6 What is the native land of the Dandie?

Scotland

10 What group is responsible for Dandie Rescue?

ACT

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