Category: Wine

Ingredients

2 tablespoons olive oil
1 onion, chopped
4 cloves garlic, minced
1 red bell pepper, chopped
1 1/2 pounds sirloin tips, cubed
2 bay leaves
1/2 teaspoon ground cumin
1 teaspoon dried oregano
1/2 cup dry sherry
1 (8 ounce) can tomato sauce
2 tablespoons red wine vinegar
1/4 cup pimento-stuffed green olives
1/4 cup raisins
2 tablespoons capers
4 potatoes, peeled and quartered
salt and pepper to taste

Directions

In a large saute pan, heat oil over medium heat. Cook onion and garlic in oil, stirring frequently, until transparent. Stir in cubed meat, and cook until browned. Stir in red bell pepper, bay leaf, cumin, and oregano; cook for 2 to 3 minutes.

Stir in sherry, tomato sauce, vinegar, olives, raisins, and capers. Pour in enough water to just cover meat. Bring to boil, reduce heat to low, and cover. Simmer until fork tender, about 1 1/2 hours. Add more water if the stew becomes too thick.

Stir potatoes into the stew. Season with salt and pepper to taste. Cook, covered, until potatoes are almost tender. Uncover, and cook until done.

Ingredients

1/4 cup extra-virgin olive oil, or as needed
2 cups sliced mushrooms
2 tablespoons minced garlic, or to taste
1 cup dry white wine
1 (5 ounce) jar anchovy-stuffed green olives, drained and halved
1/4 cup capers, drained
2 tablespoons caper juice
2 (14 ounce) cans crushed tomatoes
1 pinch red pepper flakes, or to taste
1 pound dried pappardelle pasta

Directions

Heat olive oil in a large skillet over medium-high heat. Stir in mushrooms and garlic. Cook until the mushrooms have begun to brown, about 4 minutes. Increase heat to high, and pour in wine. Bring to a boil, then stir in olives, capers, caper juice, crushed tomatoes, and pepper flakes. Return to a simmer, then reduce heat to medium-low, and cook for 20 minutes.

Meanwhile, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and toss with sauce to serve.

Ingredients

2 (15 ounce) cans black-eyed peas, drained
1 bunch green onions, chopped
2 stalks celery, chopped
1 medium green bell pepper, chopped
1 (2 ounce) jar diced pimentos, drained
1 (3 ounce) jar bacon bits

1/4 cup sugar
1/4 cup red wine vinegar
1/4 cup olive oil
2 tablespoons balsamic vinegar
salt and pepper to taste

Directions

In a large bowl, mix the black-eyed peas, green onions, celery, bell pepper, pimentos, and bacon bits.

In a separate bowl, mix the sugar, red wine vinegar, olive oil, balsamic vinegar, salt, and pepper. Toss with the salad. Cover and chill at least 3 hours before serving.

Ingredients

3 tablespoons grated coconut
1 tablespoon soy sauce
1 tablespoon mirin (Japanese sweet wine)
1 tablespoon maple syrup
1 tablespoon sesame oil
1 teaspoon red pepper flakes
1 (16 ounce) package extra firm tofu, drained, pressed and cubed

Directions

Preheat an oven to 350 degrees F (175 degrees C).

Spread coconut on a plate. Set aside. Whisk together soy sauce, mirin, maple syrup, sesame oil, and red pepper flakes in a bowl. Dip the tofu in the soy sauce mixture, then dredge in the coconut until evenly coated. Place tofu on a baking sheet.

Bake in the preheated oven until golden brown, 20 to 30 minutes.