Category: Wine

Ingredients

8 slices bacon
2 heads butterhead lettuce
1 red bell pepper, chopped
1 bunch green onions, chopped
4 ears sweet corn, cut off the cob
2 avocados – peeled, seeded and cubed
2/3 cup red wine and vinegar salad dressing
3 tablespoons blue cheese salad dressing
2 tablespoons honey

Directions

Saute bacon in a large, deep skillet over medium high heat until evenly brown. Drain, crumble and set aside.

In a large bowl, combine the lettuce, red bell pepper, green onions and corn, and mix together. Carefully stir in the cubed avocado.

In a separate small bowl, whisk together the red wine and vinegar dressing, the blue cheese dressing, and the honey.

Pour the dressing mixture over the salad and toss. Add bacon just before serving to keep it crunchy.

Ingredients

2 tablespoons olive oil
1 tablespoon butter
1/2 cup chopped shallots
2 cups uncooked Arborio rice
1/2 cup red wine
6 cups chicken broth – heated and divided
3/4 cup grated Asiago cheese
2 cups diced leftover roast lamb
1 clove garlic, minced
1 (6.5 ounce) jar marinated artichoke hearts, undrained and chopped

Directions

Heat the oil and butter in a large saucepan over medium heat. Stir in the onions OR shallots and saute for 2 to 3 minutes. Pour in the rice and stir well to coat, about 1 minute.

Next, pour in the wine and allow it to get absorbed by the rice, about 2 to 3 minutes. Then, stir in the broth 1/2 cup at a time, waiting until the rice absorbs each 1/2 cup before adding the next 1/2 cup. Repeat this until you have used all but 1/4 cup of broth, reserving this for later.

After about 20 minutes, the rice should be tender but firm. Turn off the heat. Stir in the remaining 1/4 cup of broth, the cheese, leftover lamb, garlic and artichoke hearts. Stir well to combine with the rice and serve on warm dinner plates.

Ingredients

1 (36 ounce) bottle ketchup
1 1/4 cups raspberry preserves
1 (8 ounce) jar honey
1 cup dill pickle juice
2 tablespoons prepared spicy mustard
1/4 cup brown sugar
1/3 cup red wine vinegar
1 tablespoon red pepper flakes
1 tablespoon dried minced onion flakes
2 teaspoons garlic powder
ground black pepper to taste
1 dash hot pepper sauce, or to taste

Directions

Stir together the ketchup, raspberry preserves, honey, pickle juice, mustard, brown sugar, vinegar, red pepper flakes, onion flakes, garlic powder, and black pepper in a saucepan over medium heat. Bring to a boil while stirring. Reduce heat to low and stir in the hot sauce; allow to simmer about 1 hour.

Ingredients

1 large head red cabbage, sliced
2 quarts boiling water
2 tablespoons butter
1/3 cup lemon juice
1/2 cup red wine
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 teaspoons brown sugar
1 tablespoon cornstarch
3/4 pound kielbasa, diced

Directions

Place the cabbage in a colander. Pour the boiling water over the cabbage and allow to drain well.

Melt the butter in a large heavy skillet. Add the cabbage and stir in the lemon juice. Cook and stir for about 5 minutes or until the cabbage is pink. Add the wine, salt and pepper. Cover and simmer over medium-low heat for 45 minutes.

Mix the brown sugar and cornstarch together. Stir into simmering liquid. Bring to a boil, stirring constantly. Reduce the heat and add the sausage. Cover and cook for 30 minutes.