Category: Wine

Ingredients

4 ounces Italian sausage, casings removed
1/2 (1 pound) loaf day old French bread, broken into small pieces
3 tablespoons butter, melted
1 pound shredded Monterey Jack cheese
1 1/2 cups whole milk
10 eggs
1/3 cup white wine
3 green onions, chopped
2 teaspoons Dijon mustard
1/4 teaspoon black pepper
1/4 teaspoon red pepper flakes
1 cup sour cream
1/2 cup Parmesan cheese

Directions

Place sausage in a skillet over medium-high heat. Cook, stirring constantly until evenly browned. Drain grease, and set aside.

Spread bread pieces in the bottom of a 9×13 inch baking dish. Drizzle melted butter over the bread pieces, then sprinkle in the cooked sausage. Cover with shredded cheese. In a medium bowl, whisk together the eggs, milk, white wine, Dijon mustard, and green onions. Season with black and red pepper. Pour the egg mixture over everything in the baking dish. Cover, and refrigerate overnight.

Remove the dish from the refrigerator 30 minutes prior to baking to allow it to come to room temperature. Preheat the oven to 325 degrees F (165 degrees C).

Cover the dish, and bake for 30 minutes in the preheated oven. Then uncover, and bake for an additional 30 minutes. Remove from the oven, and spread sour cream over the top. Sprinkle with Parmesan cheese. Return to the oven for an additional 10 minutes, or until cheese is starting to brown slightly.

Ingredients

1/4 cup water
2 tablespoons dry white wine (optional)
1/2 teaspoon dried thyme leaves, crushed
Generous dash ground black pepper
1 large carrot, cut into matchstick-thin strips
2 stalks celery, cut into matchstick-thin strips
1 small onion, chopped
1 (10.75 ounce) can Campbell’s(r) Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or Healthy Request)
1 pound firm white fish fillet (cod, haddock or halibut)

Directions

Place water, wine, thyme, black pepper, carrot, celery and onion in skillet. Heat to a boil. Cover and cook over low heat 5 minutes or until vegetables are tender-crisp.

Add soup and heat to a boil.

Add fish. Cover and cook over low heat 5 minutes or until fish flakes easily when tested with fork.

Ingredients

2 pounds beef stew meat, cut into 1 inch cubes
3 oranges, juiced
1/4 cup white wine
1 teaspoon hot pepper sauce
1 teaspoon vegetable oil
2 bay leaves
2 cloves garlic, crushed
1 teaspoon paprika
1/4 teaspoon ground allspice
salt and ground black pepper to taste

Directions

Rinse beef, and place in large bowl. Pour in orange juice, wine, oil and pepper sauce. Season with bay leaves, garlic, paprika, allspice, salt and pepper. Mix, to coat beef. Cover, and refrigerate overnight.

Heat a heavy skillet over medium heat. Cook beef and marinade until beef shreds easily, about 1 hour. Add water as needed.

Ingredients

6 roma (plum) tomatoes, halved
1 large red bell pepper, quartered
12 cloves garlic
2/3 cup olive oil
kosher salt to taste
1 slice bread
1/2 cup toasted whole almonds
1/2 cup red wine vinegar
1/2 teaspoon Spanish paprika
1 pinch crushed red pepper flakes, or to taste

Directions

Preheat an oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil.

Place the tomatoes, bell pepper, and garlic cloves onto the prepared baking sheet. Brush the vegetables with some of the olive oil, then sprinkle with kosher salt. Bake in the preheated oven until the garlic has turned golden brown, 15 to 20 minutes. Remove from the oven, and allow to cool for 10 minutes. While the vegetables are cooling, bake the bread slice on one of the oven racks until golden brown. Remove and allow to cool.

Scrape the vegetables and any juices from the pan into a food processor or blender. Break the bread into pieces, and add to the food processor along with the toasted almonds, vinegar, paprika, and red pepper flakes. Puree until finely ground, then drizzle in the remaining olive oil with the machine running. Season to taste with additional salt if necessary.